Boisset wants to break the glass bottle wine

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The wine in the glass bottle looked sexy, but after half-opening and drinking, half a bottle of wine looked less attractive. Many restaurants and bars are aware of this problem. At present, they are trying to find a high-quality delivery system from advanced preservation equipment in order to allow wine to flow directly into the cup through the "tap" of the barrel.
In response to this problem, wine makers recently discovered a "back to the future" solution: they put wine in a similar plastic bag used in boxed wine, and then put the plastic bag into an elegant wooden barrel in.
The Boisset Family Estates in the Russian River Valley in Sonoma County has been operating the DeRock Vineyard for many years. Over the past year, they have been selling the “bucket-to-bucket” design concept, and recently, the company’s company in St. Helena’s Raymond Vineyards has launched a related project.
The use of an inner pouch in boxed wine has many advantages. It can reduce the costs associated with transporting glass bottles and facilitate the recycling process. In addition, the wines in the inner pouches are kept longer than before. . Boisset said that the unfilled 10-litre inner pouch weighed about 68 grams, which is about 99% lighter than a 9-litre empty glass bottle.
So far, Boisset has provided about 800 barrels and 10 liters for many restaurants and bars. DiRok recently also launched a 3 litre wine barrel suitable for home use, while Raymond still only launches 10 litre wine barrels.
The Wildfire Bar currently stocks 30 glass bottles of wine, and the headman, Wermager, is considering buying small barrels. This is a good way to reduce the waste of bottles. Wermager has always thought that wine barrels and bottles are luxurious and high-end display products. “This is a good talk for customers.”
Wine boxes equipped with inner pouches have actually been on the market for a long time, but in the past, people did not pay attention to this design, and more often used it as a chatter after a meal. Now, this design has finally been accepted by people. It has won high praise from many people and is often seen on store shelves.
However, Stephanie Putnam, Raymond’s winemaker, said she still had some doubts about the new packaging.
"I do have concerns," she said with a laugh. "But I know we've been working hard to keep the wine fresh as much as possible. We do the filling every 3 months, our filling methods and The new design helps us provide consumers with the freshest and most vibrant wines."
Leslie Sbrocco, founder of ThirstyGirl.com, has been working on wine products. He believes that wine boxes with inner pouches are part of the brewing industry's innovation. After all, consumers are already accustomed to traditional bottles and corks.

In addition to the “faucet” system, boxed wine companies have also upgraded their packaging designs. A few companies have also chosen reusable wooden barrels to further promote the development of environmental protection.

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