Both sell 1.5l pouches (effectively naked bag in boxes), which Le Grappin has cleverly dubbed the ‘bagnum’, as well as larger boxes. Colin Grandfield, of The Winemakers Club, notes that consumer perception is changing, ‘It is becoming more and more common for wine bars and restaurants to offer wines by the glass both from bag in box and in kegs on draught. She told Decanter.com in 2017 that although wine on tap is becoming mainstream within the London on-trade, a gap still exists in retail, particularly at the premium end of the market.

In the past the bag in box format has been synonymous with low quality bulk wine, but a trend towards premiumisation is taking grip. Kirsty Tinkler, formerly of Great Queen Street restaurant in Covent Garden, began running bag in box pop-ups in the capital after she was won over by the quality on offer from small, low intervention producers. I think that consumers now recognise that, rather than this being an inferior product, they are getting better value for money from these formats than from a bottle.’ Premiumisation of box wine

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