Wine Time 2021

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CANNED PEACHES. CANNED PEARS. CANNED … WINE? Eau Claire’s Wine Guy gives insider tips on the rising trend of canned wines

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words by WILLIAM BERNIER

hat do you say, shall we open another can of wine?” Those are words that would have made me cringe in the not-sodistant past. But if there’s one thing we’ve learned in the last couple of years it’s that times change. What at first seemed like a fad is now a real trend that is not going away anytime soon. So, what is driving the canned wine movement? There are a few solid reasons why it makes sense.

1. CONVENIENCE. Cans

are easier to transport in situations where a bottle might not be, such as boating, hiking, biking, or going to a picnic or a concert in the park. If you drop the bottle, it could shatter – so not only do you lose the wine, but you also have glass everywhere.

Oh, and have you ever taken a bottle of wine somewhere and realized you forgot to bring a wine opener? Not a problem with cans!

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2. EASE. Consumers are more

likely to buy a bottle of wine if they have tasted it first. Standard can sizes are 375ml, which is exactly half of the standard 750ml bottle of wine. That is equivalent to just over two 6-ounce glasses of wine. This smaller portion allows consumers to taste a wine they have never tried, such as a Cabernet or Pinot Noir, before committing to buying additional cans or moving on to a full bottle.

3. ENVIRONMENTALLY FRIENDLY. Although recycling has become second nature for most people, there is a tendency to recycle aluminum cans more often. Aluminum is also much lighter, leading to lower transport costs, which cuts down on carbon emissions and reduces their carbon footprint overall.

4. APPEAL. The recyclable packaging and friendly labels encourage a younger audience to enjoy wine. They’re an

approachable introduction to wine, as they are made ready-to-drink as soon as they are purchased.

5. AFFORDABLE. Canned

wine is more affordable, especially for younger adults who are just starting their careers and may not have the disposable income of their predecessors. It’s a budget-friendly option for anyone looking to enjoy wine but not commit to purchasing a full bottle just yet.

So, what kind of wine is showing up in cans?

There was a time when the only wine in a can you could find was Francis Ford Coppola’s Sophia Blanc de Blanc: those cute, singleserve pink cans of tasty California sparkling wine. You can still find them but – no disrespect to an Oscar-winning director – move over Mr. Coppola, the shelf is getting crowded!

From the highly awarded Dobbes Family Estate in Oregon, Joe Dobbes gives us the more casual Wine By Joe – “really good Oregon wine.” Look for Wine By Joe Pinot Gris, crisp with bright acidity and tropical fruit flavors. There’s also Wine By Joe Pinot Noir, smooth with juicy acidity and bright red fruit flavors.

From the Central Coast wine region of California comes Porch Pounder Wine, founded in 2015 by two longtime friends with a plan to provide premium-quality wines in convenient and sustainable packaging. They offer Rosé, Sparkling Brut Rosé, Chardonnay, Moscato, and Red Blend, so you can find a Porch Pounder for all tastes.

Looking to keep it local?

is made with varietals such as Elvira, La Crescent, and Marquette, and is lightly sweet with aromas of green apples and lilies – a wine for any Wisconsin adventure.

Wollersheim White, a blend of Gewurztraminer and Riesling, is lightly sweet with refreshing notes of pear and citrus – a perfect summer sipper. If you’re a fan of Wisconsin cherries, try Cedar Creek Cherry Blush, a slightly sweet blush wine blended with delicious Wisconsin cherry wine.

The canned wine options are endless and more keep showing up every day. Don’t give up on the bottles, though. You’ll still need those to impress a first date, the future in-laws, or the new boss! But for convenience and life on the go, grab a can or two. Cheers!

From Wollersheim Winery & Distillery, Wisconsin’s most prolific and awarded winery are two new arrivals: Wollersheim Prairie Pink

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MEET THE BEST!

oh-so-fine wine J O H N N Y ’ S I T A L I A N S T E A K H O U S E C O N S I S T E N T LY R A N K S #1 I N B E S T F I N E D I N I N G . I T ’ S N O S U R P R I S E W H Y. When Johnny’s Italian Steakhouse of Eau Claire opened in August 2013, general manager Matthew Rashid and executive chef Shawn Wamsley knew they wanted to become nation“I was laughed at a little bit,” Wamsley said, “because we’re in Wisconsin, we drink beer. And we drink a lot of brandy, and we drink a lot of bourbon, and we drink a lot of whiskey, but not a lot of wine...

But at some point, we started seeing trends in our sales seeing massive support of wine.”

Initially, local interest was particularly picqued by high-quality and high-end $100 bottles of wine – which quickly jumped to higher- and higher-quality wines – from $190, $250, and all the way up to $750 bottles of wine – as locals realized just how good good wine can be. But enjoying spectacular wine doesn’t have to cost a pretty penny.

Contemporary Coravin technology allows Johnny’s to extract a glass of wine from a high-end bottle to allow locals to have a taste of wine, without investing in the whole bottle. For example, the popular Caymus Cabernet runs for about $130 or more for a bottle. Johnny’s can offer a $20 glass pour to try the wine. The advanced technology replaces leftover space with argon gas – which

be approachable for all guests.”

Johnny’s Italian Steakhouse has also notably received national recognition for its outstanding wine program from Wine Spectator. With over 1,000 different wines, a unique temperature- and humidity-controlled storage unit (dubbed “The Wine Room”), and custom wine

for the prestigious recognition.

“We have to always and consistently challenge ourselves and challenge our staff.” sits heavier than air – and essentially reseals the wine to keep it fresh.

“That came from someone’s work,” Wamsley said, “from their hands... from their blood, sweat, and tears. We should represent the little guys as well as the big guys, and we do.”

Most wines are an approchable $8-10 per their high-end ingredients) and allow locals the opportunity to try something new and unique. “We don’t want it to be pretentious,” Rashid said. “We want it to

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end, niche wines – ones that are unique – to also the ones that most people are going to drink,” Rashid said. “You need the ones that are going to move, the ones that people are familiar with, that they feel comfortable ordering... (but) it’s nice to always have some really off-the-wall items – ones that someone who knows wine looks at and goes, ‘Ooh, I’ve never had that one before.’”

Having an assortment of diverse – and delectable – wines is one thing, but having a staff trained on wine is another, and Johnny’s boasts both. Each of their hosts have tasted the restaurant’s various wines to offer authentic recommendations and understand the nuances, intricacies, regions, and cultures of wine and their respective winemakers.

“We have to always and consistently challenge ourselves and challenge our staff and continue to progress,” Wamsley said.

CONTENT

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WINE PAIRING BY HAPPENSTANCE what you find in the fridge could be a match made in heaven

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words + photo by MICHELLE NYSTROM

he noise from the lawnmower outside my apartment window, tossing up the smell of fresh cut grass, immediately brought me back to summer! I began to anticipate visiting some of my favorite wineries again. I’m looking forward to adding a few more to my list. I feel blessed to live in a state that takes pride in everything they do – from cheese, to bratwurst, to beer, to wine! I didn’t realize Wisconsin has more than 80 wineries. Wondering if any were open yet, I grabbed my laptop and began to search the internet – something had to be opening soon.

In the middle of my search, two clangs of the neighborhood church bells told me it was 2 o’clock. I still have shopping to do and somehow the day had gotten away from me.

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Farmer’s Market at Phoenix Park doesn’t open for a few more weeks yet, I decided I would go to a local organic food store, then off to the florist for some flowers to keep the summer smells going. I should probably eat something before I leave.

fantastic together! Who would have

A quick check of the refrigerator led me to a half-eaten egg salad sandwich from Woodman’s, or was it from Festival? OK, egg salad it is. Out of the corner of my eye I saw an almost empty bottle of Frozen Tundra White wine from Parallel 44 Vineyard & Winery in Kewaunee, Wisconsin.

“What the heck,” I thought to myself, “it is Saturday. I’m going to have that last little glass. Besides, it’s 5 o’clock somewhere right?!”

came together perfectly.

After a bite of the sandwich and a sip of the wine … no way! This tastes

I must add this new pairing to my

thought? The creaminess of the eggs and the tropical fruit notes of the wine completely reminded me of Sunday breakfast buffet, with eggs as you like, and an array of fresh fruits like cantaloupe and pineapple. It all

I’ve always been interested in wine’s versatility – that interest led me to obtain my Wine Professional certification in 2011. Thinking of the classic food-and-wine combinations such as Chardonnay and shellfish, and Pad Thai with Riesling, I’ve realized that sometimes it’s all about what we have yet to come across.

notebook! Now where is my pen?

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