Canned Wine?

sustainable wine reviewYesterday, The New York Times touted canned wines as the next hot trend in wine packaging:

First, winemakers poured their vintages into bottles and corked them. Then they lost the corks and added screw tops. Then they lost the bottles and sold wine in boxes, next to beer and pretzels at supermarkets. And now, winemakers seeking some pop are canning wine.

And don’t be surprised when winemakers start touting their canned wines as the new sustainable packaging of the future.
The article cites Infinite Monkey Theorem, a hip urban winery in Denver that sells muscat in a stylish black can. IMT, as they’re known, curiously doesn’t even mention their canned wine anywhere on their web-site. But, then there’s Flasq, that comes in a sport-bottle-shaped aluminum flask produced in St.Helena, CA. I first noticed Flasq a half a year ago in the oh so hip Oakville Grocery in Napa; Flasq’s eco-pitch is that their wines are 100% American-made (does this mean they don’t use European barrels?) and bottled in “eco-friendly, easy-to-handle, quick chilling aluminum bottles.”  I haven’t tasted their merlot, chardonnay or recently launched cuvee blanc, but I love the packaging.

Adding a bit of history to the equation, the New York Times reminds us that “the first winemaker in the United States to offer canned wines was the Francis Ford Coppola Winery, which starting selling its Sofia Blanc de Blancs minis in 2004 (in pink, Red Bull-size cans). ”

Does canned wine taste as good?  I’m guessing you won’t see a premium wine in a can any time soon. Is wine in a can eco-friendly? Sure. Earth911 tells us that over 50% of the aluminum cans produced are recycled and making new aluminum cans from used cans takes 95% less energy and 20 recycled cans can be made with the energy needed to produce one can using virgin can. All good, but is that really the point?  I think not. I think the points is that they are so damned fun. And who can’t use a little more fun in their day?

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About the Author

is a former marketing consultant who decided, at the age of fifty, to turn her hand to creative non-fiction. Jennifer continues to write about sustainable food and wine, the intersection of food and marketing and food politics for and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - follow her on and .