Comparisons of various commercial wine closures show that natural cork promotes more developed and complex flavors in wine. While partly due to physical characteristics of the closure, it is likely that flavor development might be assisted by the natural flavor components of cork.

Cork is, after all, a member of the oak genus. It contains some of the same flavor components - particularly vanillin and lactone - that are so highly valued in cellar cooperage. are the same compounds found oak barrels used for cellar aging.