Issue link: http://winesandvines.uberflip.com/i/101495
PACKAGING ���The attractiveness of a PS label, with its inherent ease of application and little or no capital requirement for die-line changes, has been out of reach.���These labels just do not stick well to cold, wet glass,��� she explained. G3, she added, is now in the final development stages for a PS labeling system to meet the challenge, following the introduction a year ago of GTREE, a 100% post-consumerwaste paper with superior ice bucket/ cold box performance. ���G3 is set to launch a PS label consisting of a unique adhesive/paper combina- tion that works on cold, wet surfaces,��� Boonma announced. The product is expected to launch in early 2013. Bottles, briefly Like the other packaging elements, bottles for sparkling wine are similar but slightly different from those for still wine. No wonder sparkling wine is expensive. ���Packaging for the traditional, m��thode champenois process can represent as much as 15%-20% of overall costs,��� cautioned Garaventa at Rack & Riddle. SEE US AT UNIFIED, BOOTH #327 78 W in es & V i ne s JANUARY 20 13 ���If a bottle is not rated for internal pressure, it should not be used for that purpose, as it could endanger the consumer.��� ���John Dixon, Waterloo Container Dixon at Waterloo further explained. ���A sparkling bottle is specifically designed and rated for pressure. This generally requires additional glass weight to strengthen the bottles in order to handle internal pressures. If a bottle is not rated for internal pressure, it should not be used for that purpose, as it could endanger the consumer.��� Traditionally produced sparkling wine, made in the bottle, requires additional pressures. Specifically, Erreca at Brick Packaging elaborated: ���Lightweight bottles are only able to hold lower amounts of atmospheres of pressure.��� Brick distributes bottles from SaverGlass, Vitro Packaging and Vetri Speciali. Demand last year was higher than in previous years, he said, mostly because of record crops in 2011. ���Many of the wineries we work with are adding hard cider or other sparkling wine products, and the demand for sparkling bottles has been consistently rising year over year. Most glass manufacturers did implement a price increase in 2012, ranging from 4% to 8%. Waterloo distributes sparkling wine bottles from Verallia. Cider and sparkling juice are less effervescent, and although they can be bottled in a traditional sparkling bottle, the mechanically controlled pressure is generally lower, permitting use of lighter glass, which is more cost effective, Dixon noted. ���Styles vary, but here in the states the stock molds are pretty limited. The main option is the type of finish: Some bottlers (as noted before) use a Roll on Pilfer Proof (ROPP) screwcap that is specifically rated for pressure. The crown cap finish is also designed for pressure,��� Dixon said. We���ll delve more deeply into bottles for sparkling and still wines in upcoming issues. Now, though, it���s time to pop the cork and commune more fully with my muse.