Apologies if this has been covered before.
A few months ago I went to a Chateau Musar tasting - lucky me - led by the Musar wine-maker Tarek Sakr, a very interesting and enjoyable event.
One thing Tarek said was that he believed screw-tops completely sealed the wine and that there was therefore no oxygen to create evolution in the wine. In effect what I understood was that he was saying the wine was pretty much inert.
I hadn’t thought about this before but wondered if he was right. I’ve since read that some screw-tops do let oxygen permeate, some don’t, some might do. I haven’t got any old enough screw-top wines to test for myself, but I do have some, and am now wondering if I can just leave them for as long as I like without worry.
Anyone have any relevant insight or experience, or able to cast any more light on the subject?
P.S. All the reds were terrific, the whites more “unusual”.