Boxed wines are so last decade
on 22/03/11 at 10:10 amWine
Selling wine by the glass is hot, but having half-empty bottles left over is not, something that has prompted restaurants and bars to explore new delivery systems from sophisticated preservation devices to kegs that keep wine on tap.
One of the latest variations on the theme has a back-to-the-future aspect: The wine is packaged in plastic bags similar to those used in boxed wines, but in this case the bag is housed in an elegant wooden barrel.
“This is the reinterpretation of history,” says Jean-Charles Boisset, president of Boisset Family Estates. “We wanted to create something very unique for restaurants and hotels and eventually for someone at home.”
Boisset Family Estates runs DeLoach Vineyards in the Russian River Valley region of Sonoma County, which has been selling what they call the barrel-to-barrel concept for more than a year, and recently launched the program at the company’s St. Helena-based Raymond Vineyards.
As with boxed wines, the bag-in-barrel approach comes with the advantage of not having to ship and recycle glass bottles. And the wine stays fresh longer. According to Boisset, the unfilled 10-liter bag weighs about 68 grams, 99 percent less than a nine-liter case of empty glass bottles.