I'm firmly in the Stelvin camp. Whatever else, to not get that horrid musty aroma that heralds the death of fruit-based flavour is a luxury.
To muddy the waters, what's with the Pet Nat predilection for crown seals????? Given the - dare I say - unpredictability of how much fermentation has continued in the bottle, having a jagged-edged piece of metal sitting atop who knows how much CO2 dying to get out? I've tried 2 lately, 1 gushed over a glassful of wine into the sink (a judiciouis last moment aha!) & another had aspirations to become a small satellite, thwarted by my ceiling & not an eyeball by good fortune only. :-|
Is it some hipster kinda thing - look at us dudes, we're doing the 'just let it all happen naturally thing' & being low tech, hell we'll cap it like the old man's home-brew ale. Groovy! :idea:
Or is it a cost thing? Certainly the wines I've tried have no aspirations to sit in a cellar for long, so it's kind of outside the cork v Stelvin. But I think we must nip this one in the bud. They're not convenient, they're not a statement - they are dangerous. :evil: