Tips for Dealing with Screwcaps (October 28, 2004)
More and more wineries are bottling their products under screwcaps to
avoid cork taint or wines that oxidize quickly because of flawed corks.
The question for sommeliers and home users is how to open
them efficiently. The trick is to ensure that all the perforated edges
are snapped through. There are two ways you can do this.
- Hold the bottle firmly and give the cap a swift half-turn clockwise
as if you're tightening it and then immediately a half-turn
- The way sommeliers are being trained in restaurants: Hold the bottle
so that the label is presented to the customer. Grip the cap above the
perforation. Hold tight and with your other hand give the bottle a sharp
clockwise twist. The bottle moves but not the cap; it's the same way
you should open a bottle of champagne so you don't lose any wine.