Wine New Packaging Design -= Bucket Bags = - Come Out

The trend of the sale of wine in the cup is rising all over the world, but how to store the remaining half bottle of wine is a headache. Restaurants and bars want a new way of storing wine that can be tapped at any time like a faucet to produce wine. As a result, boxed wine came into being. Previously, the latest version of the wine packaging innovation was the use of "box-in-box" wines resembling boxed wines, and this time, wines were packed in an elegant oak barrel with built-in plastic bags.

Jean-Charles Boisset, president of France's Boisset Family Estates, said: "We want to provide restaurants and bars with a unique way of selling wine that eventually spreads to consumers."

DeLoach Vineyards, located in Sonoma County, Calif., has launched a "from barrel to cask" method for more than a year. In recent days, Bovasse has also implemented this method of selling wine at Raymond Vineyards in St. Helena, Napa Valley.

According to Boisset, the benefit of this "from barrel to barrel" approach is that it eliminates the hassle of transporting and recycling glass bottles, and it also extends the shelf-life of the wine. An unfilled 10 litre plastic bag weighs only 58 grams and is 99% lighter than a 9 litre capacity empty glass bottle. Currently, the Bovasse Group has sold about 800 10-litre oak barrels to restaurants and bars, and Deloitte Winery has also launched 3-litre oak barrels specifically for home use. Currently, Raymond Winery has also launched 10 liters of oak Cabernet Sauvignon.

Chicago's Wildfire Wine & Spirits, a small steak and seafood chain restaurant owner, Brad Wermager, said that the oak wine was chosen because it was good for the environment. Wildfire Restaurant currently sells 30 wines. Wermager considers this small oak barrel to be the best choice to avoid wasting wine. In addition to convenience, this oak barrel is also very suitable for furnishings in the store.

It has been a long process since carton packaging became a popular wine packaging method from today. But until this year, Stephanie Putnam, winemaker of Raymond Winery, still had doubts about this small oak barrel. "I still have some concerns," she said with a laugh. "However, we try to keep the wine we hold fresh as much as possible. We put it on average every three months and it works very well."

The Captain's pub in Miami has been using the oak barrels of the Deloitte winery for four months. “It brought us good luck and there were so many guests who ordered this small oak barrel wine,” said pub owner Bill Bowers.

In the ointment, according to the regulations of the state, pubs like Captain's can only be equipped with 3 liters of wine barrels. When there are many guests, they have to replace the empty barrels. Moreover, when there is not enough alcohol in the barrel, the speed of pouring the wine will be somewhat slow. However, the taste of the wine is very good and the guests love it.

According to Leslie Sbrocco, founder and winemaker of ThirstyGirl.com, an alcoholic website, this kind of wine storage in bags is an innovation in the wine industry's packaging of traditional glass bottles with cork stoppers. This way of storing wine in the bucket can be considered as an upgraded version of the bag in the box.