Can you dig it?


indexI’ve been lucky enough to be sunning myself on a wee jaunt around Rioja this last week, so to be honest it’s hard for me to get my head around the concept of beer at the moment.

Spain does have some good beer, (most of it is still shite though) but right now my palate and brain are more attuned to thoughts of fermented grape juice and I don’t think I can easily bang out a few hundred words about the latest saison.
So I won’t bother. Instead I’m going to indulge myself wittering on about an idea that struck me after a few glasses of crianza:
Why is wine bottled and will it always be?

I ask this after seeing the recent explosion in popularity of decent canned beer. If my fridge is home to tins of Imperial stout at £7 or £8 plus, why not have tins of Chablis at the same sort of price?
A 330ml tin would be the equivalent of two large glasses of wine, which is a sensible amount for most meals (it’s also just the right amount for a personal mid-week indulgence) Many’s the time I’ve poured myself an extra glass at the end of the evening just so it doesn’t go to waste (a flimsy pretext, but I’m sure you’ve done the same) Prices could start at around the three quid mark for a basic plonk ( like, I assume this sexist nonsense is )- but what really interests me is the possibility of putting the decent stuff in a tin. I would happily pay a fiver for a tin of Sancerre or Alsace Riesling.
Of course, half and quarter bottles have been around for centuries without ever setting the world on fire. They are not without their issues; other than being a more convenient size, they suffer all the problems of full bottles and are (comparatively) expensive. They are traditionally used for pretty basic wines and are simply not very “cool”
Tins are better in so many ways: lighter, don’t need a corkscrew, less fragile, more recyclable, hermetically sealed, no cork taint and most importantly much, much cheaper.
Of course, like most of my better ideas it’s already been done. Unfortunately, the tinned wines that have made it to the market thus far have been mostly rubbish. It’s easy enough to get canned industrial prosecco or alcopoppy spritzers, but if we are going to break the stigma of tins we need reputable wineries to give it a go.
Pretty sure a Concha Y Toro or Casco Viejo branded tinned wine would help sell the concept to the man in the street. Once it became acceptable and commercially viable then things could get really interesting: Imagine shelling out a tenner for two glasses plus of really top shelf wine to treat yourself with at home. Chateauneuf du Papes, gran reserva Rioja, Burgundy, or even classed Bordeaux at something like an affordable price? I could dig that.