Hopefully this is the next phase in canned wine: increasing quality. The can container is really not that much different than a glass bottle; while some continue to argue that a bark cork allows some passage of air (it shouldn’t) that positively affects the maturation of the wine inside, the truth is that wine in a screwcap is hermetically sealed (with or without the oxygen insert on the inside) and, in studies, allows wines to age gracefully. Therefore cans shouldn’t be that much different excepting in the size of the container. If winemakers put better wines in cans it will increase the audience for cans.
I’m not advocating for Mouton-Rothschild or Penfolds Grange in cans, but why not Kendall-Jackson Vintners Reserve Chardonnay or Rosemount Shiraz? As long as one isn’t paying $20 per can, good wine would expand the market for wine even more.
How a growing number of boutique, sustainably-minded wine producers are carving an upscale niche in the canned category.