In New Zealand, what closure is used on about 93 percent of wines?

• A. Cork
• B. Screw caps
• C. Plastic stoppers
• D. Glass closures

Answer: (B)

In New Zealand, screw caps dominate because they offer a reliable, uniform seal that minimizes variability bottle to bottle and protects wine from common closure problems. Cork taint, caused by compounds like TCA, can ruin aromas and flavors, and natural cork seal quality varies with each bottle. A metal cap with a plastic liner provides a tight seal that greatly reduces the risk of taint and inconsistent oxygen exposure.

Controlled oxygen ingress is also a big advantage. Screw caps allow winemakers to manage how much, and how quickly, oxygen interacts with the wine, helping preserve fresh, fruity characteristics—something especially valued in New Zealand’s popular white wines such as Sauvignon Blanc, which are often enjoyed young.

Ease of use for consumers, broad accessibility, and lower risk of bottle-to-bottle variation all contribute to their appeal for export markets and large-scale production. Because of these benefits, a very large majority of wines in New Zealand are closed with screw caps, with cork typically reserved for certain premium or aging styles where traditional aging practices are a deliberate choice.