Everything I've read it is:
1. Screw caps
2. Synthetic corks
3. natural cork from trees

in that order of better. #1 is best.
Natural cork can let in a little oxygen, but mostly it's the cork rot
potential.

DAve

Crhoff wrote:
> Do the synthetic corks that are now being used by many wine manufacturers
> seal bottles better the same or worse than real corks. I would think there
> is less of an oxygen ingress.
>
> Thanks,
> Crhoff
>
>