with our wine correspondent Cormac Power, proprietor of The Fat Angel Restaurant, Cathedral Square, Waterford
WE all believe that glass to be the most popular and traditional from of packaging our wine, but for a long time now plastic and cardboard have proven to be more popular around the world. It is believed that the carton package gives excellent protection and is better for the environment.
The can is the new kid in town and growth in canned wine is now spreading across the US and is sure to influence others. Most craft beer enthusiasts will argue in favour of can over bottle, so should wine be any different. Like the screwcap, and tetra pak wines, the first impressions might be to use this packaging for house wines only. Some producers are already packaging their mid-range wines in the can. These pioneers argue the can is lowering carbon footprint by reducing weight and promoting more efficient recycling. The can also has the advantage of being used in places where glass is prohibited, like sporting and music events.
Fine wines that are made to age will continue to be bottled, but I see no reason why cans cannot be used for all other wines made to be drunk early, especially on retail shelves.
Wine of The Week
THREE Lions Chardonnay, Western Australia: A delicate and pure fruity style of Chardonnay, bursting with stone fruit and lemon blossom aromas. Lively flavours of grapefruit and lemon meringue are balanced by a subtle richness, while nervy cool climate acidity brings length and just a hint of minerality.