THE WORLD’S FIRST SQUARE WINE BOTTLE

California producer Truett-Hurst has launched the world’s first range of wines in square bottles and available in three varieties: Russian River Valley Chardonnay, Paso Robles Cabernet and a red blend.

 

Modeled on classic spirit bottles, design firm Stranger and Stranger created the ornate bottles with embossing and vintage graphics. The Dry Creek Valley wine producer felt a change was in order and citied several benefits like taking up less space; the bottles won’t roll away if placed on their sides and can be repurposed as olive oil dispensers or vases. They also become easy to store with no real need of a wine rack but maybe just some book-ends. If the wine industry turned over to square instead of round bottles we’d save almost a million trees in outer cardboard boxes alone.

According to Truett-Hurt winemaker Virginia Marie Lambrix, introducing an alternative package is tricky. ‘The wine inside has to over-deliver and create a memorable impression for the consumer.’

Its outward appearance aside, the three wines were a huge smash when Truett-Hurst and Total Wine & More featured them in a sneak preview prior to the 65th annual Primetime Emmy Awards in Los Angeles in late September.

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Paolo Basso,Swiss sommelier tops world wine waiter contest

 The world’s best wine waiter was crowned in Japan on Friday, at the culmination of a three-day competition attracting entrants from around the globe.

Paolo Basso, from Switzerland, was hoisted into the air as judges in Tokyo awarded him first place in a ceremony in front of several thousand spectators that was carried live on Japanese national television.

Basso, who works at Conca Balla in Vacallo in Switzerland, beat off competition from fellow finalists Belgian Aristide Spies and Canadian Véronique Rivest.

The 47-year-old takes the title previously held by Gerard Basset, who won the 2010 competition in Chile competing for Britain.

Entrants from 54 countries had been tested over three days of events designed to measure their skills marrying wines to foods and serving demanding customers.

Contestants from Australia, Brazil, Indonesia and Sweden were among those participating in the event, which has been held 14 times since it started in 1969.

“A good sommelier not only has to have good knowledge of wine, but he also needs to be able to put customers at ease and know what to do to let them enjoy the food,” explained Serge Dubs, chairman of the jury and a former champion.

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