Positive Evolution

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.

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Alternative, Aluminum Can, Single-Serve

Paul Tincknell has over three decades in wine sales and marketing, including on- and off-premise sales, as Assistant to the Director of Sales and Marketing at Chateau Montelena, and as the Senior Marketing and Direct Sales Manager at Cuvaison Winery. His experience includes retail wine sales; on-premise beverage management; marketing, direct sales, and wine club management; information systems and office technology management; website design and content management; and strategic business planning. His interests and specializations at Tincknell & Tincknell, Wine Sales and Marketing Consultants, include strategic business planning and development; creating an effective, branded, marketing environment through the combination of graphic design and marketing strategies; and developing innovative, alternative packaging to expand the popularity and accessibility of wine.

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