On Trend: Wine in a Can

If you've been to a Whole Foods wine section recently, you may have noticed a (fairly) large selection of wine in a can. I guess I just never noticed it, but I've heard grumblings in the wine space about this. In fact, here's an article written earlier in July from Time Magazine about canned wine. Canned wine does seem like the perfect solution for those days you only want one small drink or if you're on your way to the beach or a picnic. Although, there are obviously "pinkies up" critics out there that want the glass experience. But when I saw the selection at Whole Foods, I thought, "How fun!" and decided to pick up a pack to try.

Presto Sparkling Cuvee was my canned wine of choice. This is Italian sparkling wine, or Prosecco. It was on sale that week at Whole Foods for $9.99 for the 4 pack, but normally sells for $12.99. The cans are small, think like the new mini cans of Coke out there, but it's equivalent to a glass.

Presto Sparkling Cuvee

Overall thoughts?

I was actually pleasantly surprised! It's definitely VERY fruity, but still not overly sweet or syrupy in my opinion. I wouldn't say it was as crisp and refreshing as some of the other sparkling wines I've had this summer (it seemed to have less bubbles than other options), but for situations where I want the convenience of it being in a can, I can look past that. I just recommend serving it cold.

Would I buy it again?

Sure. It wouldn't be my first choice if I'm wanting a sparkling wine at home. I prefer my mini bottles of Rondel Cava or even La Marca Prosecco. But if I'm going to a party, on a picnic, or to an outdoor event where I want some bubbles without having to carry everything needed to enjoy wine (glass, corkscrew, etc.), then this is a good choice. Plus, the price is right!

Will I try other wines in a can?

Absolutely. Underwood Pinot Noir and a few rosés are on my radar for my next trip to Whole Foods. Here's an article I found with the "best" canned wine from Refinery29 to give you an idea of what else is out there. I think this trend is interesting and could very well be successful. More and more people, especially millennials, are becoming interested in wine, but don't necessarily want the attitude or snobbery that can come with it. Canned wine is perfect for their on-the-go, low-key lifestyle. Bottles will obviously never go away, but I wouldn't be surprised to see more wineries venture into this space!

What are your thoughts on canned wine? Would you ever give it a try?

The Break is Over, So Here's a Cocktail

It's been a little quiet here at The Green Grape, and that was intentional. Don't get me wrong, my love for drinking and learning about wine is still going strong, but I felt myself getting burned out on everything. Work, blog, everything, so I decided to take a break. I spent evenings reading a novel instead of spending additional hours on the computer writing a post or doing research. I also (mostly) disconnected from the world this past holiday weekend, and it was wonderful! I got to spend quality time with good friends while playing board games, sipping on cocktails, and breathing in fresh, mountain air. It was what I needed.

Highlands Sunset

Now about these cocktails...

I have fallen in love with gin. I never thought I would since I always thought it tasted like Pine Sol, but I have! It combines so well with things that are citrus and bubbly and, as you probably guessed, refreshing! I stumbled across this awesome cocktail on A Cup of Jo, which she calls "The Best Party Cocktail You Will Ever Have" and she was right! So delicious.

  • 1 bottle of Prosecco - I used La Marca
  • 1 cup of gin - I used Conniption which is made in Durham, NC
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup basil simple syrup*

As you can see, I made two adjustments to the recipe. Why? Basil is more summery in my opinion, and I thought a full cup of simple syrup made it a little too sweet. It's still good with her full cup, but I would say start out with 1/2 cup, and you can always add more to make it your own perfect level of sweetness.

*To make the basil simple syrup, boil 1 part water to 1 part sugar until the sugar is dissolved. I added in the basil as soon as I took it off the heat to let it steep while the syrup cooled. To make the recipe as above, it'd be 1/2 cup water to 1/2 cup sugar. Since sugar is cheap, you may want to make a full cup of simple syrup in case you want it sweeter. As long as it's stored in the refrigerator, your simple syrup should last up to one month.

Gin Cocktail

I hope you will give this cocktail a try! I need to workout the recipe for a single serving, and I'll be sure to update this post once I do. But in the meantime, it's perfect for a summer evening with friends!