Don’t let the absence of a glass bottle and cork keep you from enjoying a sparkling wine on your next outdoor adventure.
If you listen to Todd Bostock, he’ll tell you to simply grab a can, pop the tab and hit the trail.
Part of my coverage of the local food and beverage scene includes some myth-busting, as I did in the last edition when I addressed the misguided notion that white wines perform best during spring and summer months.
This time around, it’s about taking the seriousness of bubbly down several notches and opening our minds to the crazy idea that you can actually enjoy sparkling wine from, gasp, a can. Or as winemaker Todd Bostock poetically refers to his version, “Carbonated Pink.”
“A lot in wine is taken so seriously, and we thought it would be fun to take a serious wine, one made from grapes that we pick by hand and step on with our feet, and put it in a portable package so it can go places that bottles can’t,” said Bostock, co-winemaker and co-owner of Dos Cabezas WineWorks in Sonoita.
Bostock and his wife, Kelly, have been canning wines for the past few years, and the annual release of their Carbonated Pink has been said to exhibit the magical powers of “causing spring in Arizona.”
With this year’s release, packaged in 12-ounce cans, he’s already heard customer stories of how it’s added to their outdoor entertainment, from fishing at the lake, to poolside lounging, to “the couple that went on a hike, shared the can, and weren’t in bad shape to come back.”
While portability was his inspiration, Bostock shared the fun behind the blend as well, which brings together Grenache, Syrah, Mourvèdre, Graciano and Picpoul grapes from his vineyard in Willcox. The blend rendered a beautiful rosé for his standard bottled version called Pink, with some of it transported to a pressurized tank that ultimately yielded the canned bubbles version.
“We also thought about our outdoor environment here in Arizona when making this wine, and it definitely plays well with the outdoor cooking that we do and the kinds of foods that we eat here, like barbeque, burgers, and carnitas,” he said. “We feel like being in Arizona, and making wine in Arizona, it’s our job to make wine for what we’re doing where we are.”
Bostock suggests that his Carbonated Pink is best served in a glass about 20 minutes after the can leaves refrigeration or comes off the ice. If you’d rather drink it out of the can, he says, “you’ll want it ice cold right when you pull it from your Igloo cooler.”
Wait a minute, Todd. Drinking sparkling wine straight from the can?
“We take all the things we do super seriously, but sometimes it’s a little too serious,” he said. “We like to pursue pleasure, and if you want to drink wine from a can, and if that’s what gives you the most pleasure in that moment, then fantastic.”
The limited-production Carbonated Pink can be found at the Dos Cabezas tasting room in Sonoita, online at DosCabezas.com, and at retail stores including Time Market, Rincon Market, A.J.’s Fine Foods, and others.
Look for me on the trail this spring with a sparkling two-pack in my backpack. Talk about your effervescent expedition.
Contact Matt Russell, whose day job is CEO of Russell Public Communications, at firstname.lastname@example.org. Russell is also the publisher of OnTheMenuLive.com, a regular contributor to “Tales of the Keg” on ESPN Tucson, KFFN 1490 AM & 104.9 FM, as well as the host of the Friday Weekend Watch segment on the “Buckmaster Show” on KVOI 1030 AM.