Originally Posted by
jacknyoc
We thought it might be due to having to add nitrates for exporting...
I have never heard of wines having nitrates added to them. Could you please provide examples?
Originally Posted by
number_6
The only benefit of cork is that it allows oxidation which can "burn off" flaws in the wine while screw cap aging is entirely reductive (as it should be).
A lot of white Burgundy connoisseurs would disagree with your pooh-poohing of the oxidation process.