Cork vs. Screwcap

[infoseeker]

Without starting WWIII, I was interested in getting opinions from the experts on the cork versus the screw cap. I understand the "Perception" of a screw cap, that only cheap wines would offer "screw caps" and the more prestigious wines wouldn't think of it. I have done some research and have found that there is significant reasons why a winery should use a cork, but there is also the fact that in 1997 Harvey Steiman of THE WINE SPECTATOR reported that 4.7 percent of the wines were contaminated by corkiness (TCA), and others such as Craig Goldwyn, Lyn Farmer and Bill Stephens have also reported contaminated in wines submitted for review. I have gotten this information off of your web site by looking through the information on the history of wines. I am hearing that a new trend may be starting. Can anyone forward their comments to me. Do others see a new trend beginning? I am trying to reach the Cork Quality Council (CQC) to get their opinion, but would love anyone else's. I am working on an assignment for a class project.