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Wasn't aware that cans kept it fresher also, very interesting! Is that as a result of the material or closure? I'd be surprised if it were the material.
I'm not even going to try to understand the ageing of wine, but oxygen is apparently a good thing for ageing it. I think it's something to do with anearobic fermentation resulting in off-flavors. Like I said I'm no expert but even synthetic corks are designed to let oxygen pass through as far as I'm aware.
Wine is a bit too complex for me to want to get involved with.
mmccarthy-
When I was chatting to a brewer that used cans (can't remember who - maybe one of the guys from Ballast Point?) they were all about the special plastic coating inside the cans that stopped it picking up any taste from the can itself and also when sealed the cans are 'more' sealed than capped bottles. I was quite drunk though. Obvs.
I still love bottles but I'm no longer a bottle-only snob when it comes to craft beer in cans.
hippy
Not talking about skunked beer, fresh beer stays fresher, longer and the whole thing tastes better. Blind tastes tests prefer quality cans.
Not sure faster aging of wine is a good thing. Oxidization of most foodstuffs is a bad thing.