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Once upon a time, oenophiles might have have turned up their noses at the prospect of canned wine. Indeed, when RiNo-based urban winery the Infinite Monkey Theorem released its first line of canned vino in 2011, it had to convince consumers that its red, white, rose, and moscato were all just as good as their glass-bottled counterparts. Fast forward to 2017, and TIMT is still innovating: Winemaker and founder Ben Parsons defied convention by adding Citra hops to California Sonoma Coast Sauvignon Blanc (SB) grapes at the end of the fermentation process, rolling out the groundbreaking dry-hopped SB this past February.
Upon first sip, the crisp, citrusy flavors of a classic Sauvignon Blanc hit the palate—but then the Citra hops’ bitterness kicks in. Parsons chose Citra hops because their high acidity balances the SB grape’s sweet tropical flavors and enhances its natural aromas, resulting in a vivid bouquet of grapefruit, melon, and lychee. Although this beer-wine lovechild boasts all of the refreshing qualities you’d find in both, it packs a wallop with a 13.1 percent ABV. Its true appeal, however, lies in the functionality of its highly portable aluminum can: Whether quaffed post-hike, during a festival, or at a backyard get-together, it’s just the thing to tuck into your cooler for summer adventures. It seems that Coloradans agree, as TIMT has already sold 10,000-plus cans of the stuff in just a couple short months.
Bonus: If you haven’t been yet, be sure to check out the Infinite Monkey Theorem’s new retro-modern taproom in the burgeoning Stanley Marketplace.
The Dry Hopped SB can be found at both the Infinite Monkey Theorem’s RiNo and Aurora taprooms as well as Molly’s Spirits, Davidson’s Liquor, and Argonaut Wine & Liquor.
3200 Larimer St., 303-736-8376; The Stanley Marketplace, 2501 Dallas St. Unit 200, Aurora, 303-726-8276 ext. 20