I am happy with a seal in a wine bottle that provides consistency, and does not interfere with the way a wine should taste.
Cork does not provide consistency and has problems from taint (TCA) and oxidation present in entirely unacceptable percentages. Diam is OK, plastic corks are not. Crown seal is preferred for sparkling wines.
Screwcap has proven to be far superior to cork. There is proof that wines age consistently, and I have only ever had one “leaker” under screwcap (despite some dinged capsules).
Statistics of problems with cork that I have monitored for the past few years (my own wines, that have opened). I do not count Brett-affected wines, or those wines deemed to be legitimately, alas, just too old.
2021 to end Dec 3.8%, casualties listed
2004 Vajra Bricco del Viole Barolo (TCA)
2009 Mader Rosacker RIesling (oxidised)
2010 Mauro Veglio Arborina Barolo (oxidised)
2004 Paul Bara “comptesse marie” champagne (TCA)