Ick. I admit I assumed the Yamanashians invented it, but I guess this means they are just as clueless as the Australians.
Why is it strange…… other nations including the French have wine availabein cans.
Like I said, just as clueless as the French. Can we at least agree that it sounds pretty gross?
I thought it was Americans who put white wines in the fridge…Canned wine is sutiable for that!
Wine in the fridge? As far as I know that’s a Japanese thing. Why do almost all the restaurants here serve red wine ice cold?
Ace, did you mean red wine? White is supposed to be served quite a bit below room temperature.
I take it that the reason why Japanese restaurants (not, of course, the ones with insane wine lists and three stars) serve the red cold is that they typically only have a single house wine with a low bottle turnover and they put it in the fridge after it is uncorked so that it keeps longer.
It was white wine.So they may not be that wrong….
I was wondering why no one in Japan is thinking about putting sake in the can.I hate those sake in the tetrapacs….
What’s a tetrapac? Sounds like a Star Wars alien to me.
The inventor of Tetrapaks, btw, made a quite astounding fortune and is now living in the UK and practicing some very fancy accounting.
I’ve been served red wine with ICE in it – not, I admit, at a restaurant. But then any red from a cheap “house wine” place is going to taste like grease remover anyway, so chilling it dulls the flavour.
I spoke to a knowledgeable French wine person once who told me that chilling red is fine. In the finest tradition it’s supposed to live down in your cave until you bring it up and open it for the meal, so it isn’t like it sits out at room temperature all the time.
Anyway, in the case of Yamanashi the problem with the wine comes well before the part where they stick it in a can instead of a bottle, I can assure you. 😀
P.S. @Aceface: There’s plenty of sake available in cans. One of my favorite things to take on hikes in cold mountains is the type that heats the sake for you when you punch the button on the can’s bottom to mix the reactive chemicals in there.
Yeah,I forgot about that.But still the reason that sake being canned is for the purpose of heating the can by mixing with chemicals,not for the advantage of being canned.Strange that sake industry stick to classic glass to put the content(ig One cup Ozeki) inspite they canned mizu-wari whisky for the sake of either safety or sales in vending machine.
“so it isn’t like it sits out at room temperature all the time.”
It is really supposed to be at what room temperature was in 17th century france – 13-14 degrees is best for most, I hear. You have to “cool” it in the fridge, but when we say “chilled” in Japanese restaurants – we mean like a bottle of Pocari Sweat coming out of a vending machine “chilled” – like how “Ice Wine” is supposed to be served (around 4 degrees).
Ridiculous idea, that, oddly enough, didn’t spawn in Japan:
http://wineinacan.com/
There has been worse…
http://en.wikipedia.org/wiki/Box_wine
Ick. I admit I assumed the Yamanashians invented it, but I guess this means they are just as clueless as the Australians.
Why is it strange…… other nations including the French have wine availabein cans.
Like I said, just as clueless as the French. Can we at least agree that it sounds pretty gross?
I thought it was Americans who put white wines in the fridge…Canned wine is sutiable for that!
Wine in the fridge? As far as I know that’s a Japanese thing. Why do almost all the restaurants here serve red wine ice cold?
Ace, did you mean red wine? White is supposed to be served quite a bit below room temperature.
I take it that the reason why Japanese restaurants (not, of course, the ones with insane wine lists and three stars) serve the red cold is that they typically only have a single house wine with a low bottle turnover and they put it in the fridge after it is uncorked so that it keeps longer.
It was white wine.So they may not be that wrong….
I was wondering why no one in Japan is thinking about putting sake in the can.I hate those sake in the tetrapacs….
What’s a tetrapac? Sounds like a Star Wars alien to me.
OK,it was “K”.Tetra Pak.You’ve seen this when you buy milk.It’s from Sweden.
http://www.tetrapak.co.jp/
The inventor of Tetrapaks, btw, made a quite astounding fortune and is now living in the UK and practicing some very fancy accounting.
I’ve been served red wine with ICE in it – not, I admit, at a restaurant. But then any red from a cheap “house wine” place is going to taste like grease remover anyway, so chilling it dulls the flavour.
I spoke to a knowledgeable French wine person once who told me that chilling red is fine. In the finest tradition it’s supposed to live down in your cave until you bring it up and open it for the meal, so it isn’t like it sits out at room temperature all the time.
Anyway, in the case of Yamanashi the problem with the wine comes well before the part where they stick it in a can instead of a bottle, I can assure you. 😀
P.S. @Aceface: There’s plenty of sake available in cans. One of my favorite things to take on hikes in cold mountains is the type that heats the sake for you when you punch the button on the can’s bottom to mix the reactive chemicals in there.
Yeah,I forgot about that.But still the reason that sake being canned is for the purpose of heating the can by mixing with chemicals,not for the advantage of being canned.Strange that sake industry stick to classic glass to put the content(ig One cup Ozeki) inspite they canned mizu-wari whisky for the sake of either safety or sales in vending machine.
“so it isn’t like it sits out at room temperature all the time.”
It is really supposed to be at what room temperature was in 17th century france – 13-14 degrees is best for most, I hear. You have to “cool” it in the fridge, but when we say “chilled” in Japanese restaurants – we mean like a bottle of Pocari Sweat coming out of a vending machine “chilled” – like how “Ice Wine” is supposed to be served (around 4 degrees).