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When wine in cans started appearing in shops here around 50 years ago, it was pretty dreadful stuff. The wine used was of the lowest quality, and it got even worse in the can, changing colour, reacting with the metal, and in some of the foulest cases, taking on the smell of rotten eggs. If anyone bought canned wine, they rarely drank it. Instead, they tipped it into sauces and stews. Not that it was any good for cooking. Even in the 1970s.