Canned Wines Aluminate Otherwise Glassy-Eyed Industry?

 


Love 'em or hate 'em, it looks like canned wines aren't headed to the recycle bin just yet.
 
This past week, Can Science News, a website run by the North American Metal Packaging Alliance, ran a news article in which they gave an overview of the recent trends in the canned wine industry, acknowledging the perception that canned wines may be a drink “that hipsters might order to seem ironic.”
 
A variety of sources discussed the trend, highlighting several talking points unique to the aluminum-encased quaffers.
 
“Aluminum is a more sustainable and recyclable form of packaging than glass bottles and also a cost-effective form of packaging wine,” Wine Spectator's Ben O'Donnell told Can Science. “Plus, the single-serving size makes for ease of use, especially outdoors at, say, a picnic or the beach … and reduces the potential waste of leftover wine in a bottle.”
 
 
Though O'Donnell's statement seemed a bit canned, Australian winery Barokes Wines echoed the sentiment, saying their wine-in-a-can is among adult women and also active men.
 
“Males are also adopting our wines, as they are perfect for any kind of outdoor activity, such as sailing and golf,” winery representative Irene Stokes told Can Science.
 
The article also referenced an interview with Niebaum-Coppola Winery conducted with NBC News in 2014, in which the estate talked about its then-yet-released line of boxed and canned wine.
 
“The more we kind of played with the idea, the more we warmed up to it,” then-winery president Erle martin told NBC News reporter Jon Bonné. “We realized we could make a can very cool and very elegant.”
Also mentioned in the Can Science article was Oregon-based Union Wine Company, whose release of their Underwood pinot noir attracted the coverage of Slate magazine.
 
Slate reporter Kara Newman attended the wine's release party and had a chance to taste the pinot.
 
The Can Science article noted Newman's praise of the product.
 
“The existence of this product inspires two obvious questions: Why? And: How does it taste,” Newman wrote. “I'll answer the first: It tastes just fine. Poured into a glass, it tasted ientical to the same wine poured out of a glass bottle.”
 
Can Science failed to mention Newman's second observation, which pinpoints the Achilles' heel of the canned beverage.
 
“Guzzling directly out of the can (if you're feeling classy) doesn't do the wine any favors,” Newman wrote. “You do get a bit of a tinny taste, just as you do when drinking any other beverage from a can.”
 

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