In The Bag! Wine In A Pouch Is Really A Thing Now, You Guys
You know summertime's officially on the horizon when innovative new ways to drink outdoors start cropping up. From stackable single-serve wine glasses to wine sold in cans, now we've got wine in bags — pouches, to be exact. Eco-friendly and ergonomic, on top of being portable and fuss-free, consider these options a smarter, more adult take on those iconic silver Capri Sun packs.
Nuvino, a California-based company, recently released a range of four wines in its specially-designed PreservPaks: a South African Chardonnay, a Chilean Sauvignon Blanc, a red blend from Australia and a Malbec from Argentina. Each pack contains the same volume as a single glass of wine (187 ml), and features a recloseable pour spout.
For another single-serving option, there's SpotWine, which offers a California varietal in similarly-designed pouches, while Gilles Louvet Vineyards showcases organic white, red, and rosé blends in artfully decorated 1.5ml bags, the equivalent of two standard-sized wine bottles.
Besides the benefits of being lightweight, and ensuring your wine won't go bad for weeks, thanks to the resealable twist caps of these designs (wine can last up to 8 weeks, according to Gilles Louvet Vineyards), this kind of lightweight packaging also promises faster chill times, and results in a carbon footprint that's only a fraction of those created by standard bottles. We're a long way from abandoning bottles entirely — if ever — but there's a growing necessity for form-fitting, eco-friendlier function for these modern times. And these designs definitely have it in the bag.
Nuvino's range of four wines: Sauvignon blanc, Chardonnay, Malbec and a red blend.[/caption]
SpotWine's recommends three methods for drinking its California white blend: poured into a glass, straight from the pouch, or with a straw.[/caption]
Gilles Louvet's double-sized "Green Picnic:" packs are designed and decorated to emphasize the wine's eco-friendly, organic component.[/caption]
More wine design on Food Republic: