In addition, cork is a natural, biodegradable and sustainable product. This makes it a popular choice for those looking to minimize their environmental impact. Cork still accounts for 70 percent of all wine bottle tops. The only downside to natural cork closures is the possibility of trichloroanisole, aka “cork taint.”

The term “corked wine” refers to wine that has been contaminated by trichloroanisole, or TCA. This chemical compound, which is caused by mould in corks or wood, unpleasantly alters a wine's scent, aromas and flavours, to the point that it cannot be drunk because of a strong cork taste.

The year 1680 has been stated as when the Benedictine monk first used cork for sealing wine. Previously stoppers had generally been made of wood wrapped in hemp soaked in olive oil. Cork was probably first used to seal wine in the sixth century BC (BCE) in Toscana (Tuscany).

The cork, that apparently insignificant detail, not only serves to keep the wine from leaking out of the bottles, but also plays a much more important role in wine aging and preservation.