While consumers have known about wine in bottles, bags and boxes for many years, wine in cans is a newer phenomenon of which many are not aware or about which many still have reservations. Yet, this packaging is here to stay, especially for white, rosé and sparkling wines, which are the most popular canned wines.
Cans are a great alternative to the classic bottle for varied reasons. They are usually half or a quarter of the size of a normal-sized wine bottle, which means less waste, especially if you often do not finish a bottle in one sitting. Cans are recyclable and less expensive than glass bottles. They are easily transportable and are optimum choices for pairing with lunches while at the beach, pool, campgrounds or hiking trails. Additionally, you will not experience a metallic taste from canned wine, since producers line the cans to prevent this.
Yet, some consumers still look down on canned wine, as many did years ago with boxed wine, which is still one of the best ways for maintaining a wine’s longevity. (Today there are more boxed wines on the market than ever before.) However, canned wine does not mean lesser quality. While you can find value canned-wine selections (less than $7), more vineyards are producing mid- to higher-tier canned wines, such as Larkan wine from Napa Valley’s Sean Larkin property or Las Jaras Wave wine from California. Producers realize the quality of the wine is more important than the actual packaging, if it maintains the longevity and quality of the wine.
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ENCASED IN METAL: Some wine connoisseurs may turn their noses up to canned wines, but convenience is a benefit to drinking wines this way.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
I have seen a steady increase during the last two to three years of consumers asking for canned wines. Perhaps this is due to the increased availability, as well as consumers’ more hectic lifestyles. Canned wines provide the ease of grab and go, especially for takeout. According to industry research, canned wine packaging is due to continue to increase through 2028.
Here are some of my favorites along with food pairings.
Sea Pearl Sauvignon Blanc, New Zealand. This selection comes in a two-pack of 250-milliliter cans, which is about two-thirds the size of a regular bottle. It is balanced with just the right amount of citrus, specifically grapefruit that is characteristic of New Zealand sauvignon blanc, flavors and acid. It is a great partner for shellfish, ceviche and grilled shrimp. Less than $12.
Underwood Rosé Sparkling, Oregon. Fruit forward with raspberry and cherry notes, this bubbly shows its great freshness and vibrancy. It works well with an arugula salad with goat cheese and freshly sliced strawberries with a balsamic reduction. The 375-milliliter can is half a bottle. Less than $8.
Bridge Lane White Merlot, Long Island, N.Y. Zippy and fresh, this wine is made from the merlot grape but in a white style, hence its name white merlot. It has crisp citrus notes that meld into a beautifully round mouthfeel. It is from a vineyard on the Long Island’s North Fork and is easy to visit. Just a ferry ride away. Because it has some weight to it, without being heavy, pair it with sea bass, turkey burgers or mahi-mahi. The cans are 375 milliliters. Less than $10.
Larkan Rose, Napa Valley, Calif. This rosé is made mostly of pinot noir. Beautifully dry, yet full of raspberry, bing cherry and strawberry fruit notes. It is stainless steel fermented, which means it does not age in oak barrels. In relatively small production, it is often hard to find. I like it paired with grilled salmon with a sauteed tomato and caramelized onion topping, classic burgers and grilled pork chops. The cans are 375 milliliters. Less than $15.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com.
