For many years, I was willing to go along with the notion that corked wines were better than screwtop wines. This seemed to be born out by the fact that screwtop wines were generally cheap wines of low quality and corked wines were more expensive and with higher quality.
Then "artificial corks" entered the fray and traditionalists warned that artificial corks did not allow a wine to "breathe," but traditional corks did., allowing a wine to age, while artificial corks did not. Frankly, I can't taste the difference between an artificially corked wine and a traditionaly corked wine. And, if you stay in the same price range, I can't tell the difference between a screwtop wine and a corked wine.
So, in your opinion, does corking a wine bottle with a traditional cork add anything to the flavor of the wine or its preservation?