Barokes Canned Wine: Yep, Wine in a Can
Baroke's Canned Wine
A few weeks ago we shared Britain's single-serve wine glasses. While you still can't get them in California, another single-serve wine product is hot on its heels and as it turns out, actually winning awards at seriously legitimate International wine competitions: Barokes Canned Wine. Yes, you read right. Wine in a can.
Invented by Australians Steve Barics and Greg Stokes (get it? Barokes?) after a narrowly-avoided shattered-glass-meets-jacuzzi episode, the two men decided it was time for an alternative to poolside imbibing. Enter their ready-to-drink wine cans. Each 100% recyclable wine can, featuring a patented design with a ceramic lining that prevents the wine from making contact with the aluminum, holds the equivalent of two wine glasses. They cost $10 for four, 250 ml cans and, as far as the US market goes, are available in Blanc de Blancs, Chardonnay, Shiraz and Blanc de Noirs.
Before you can the idea -- sorry -- this Cabernet Shiraz Merlot blend has won nine International wine competitive awards, including the '08, '09 and '10 Portugal Wine Masters Challenge and the USA's 2010 Pacific Rim Wine Competition. That's in addition to ten awards won by their Chardonnay Semillon, fourteen by their Bubbly Chardonnay Semillon and twelve by their Bubbly Rosé. Still not convinced? Keep in mind that the wine industry has been searching for alternatives to its traditional glass bottle/cork packaging for years now. We've already encountered the screw top, the single-serve glass of wine, wine in a carton and now, Barokes Canned Wine, so maybe it's time for a change. Hey, at least it's not in a box.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- A New Wave of L.A. Social Enterprises Serve Pizza and Coffee With Community in Mind
- SCI-Arc's Adorable Campus Cafe Is No College Cafeteria (And It's Open to the Public)
- In a City With Few Meat CSAs, Could This Box Be the Future of Grass-Fed Beef?
- Chef Phillip Frankland Lee's 10 Favorite San Fernando Valley Restaurants