Sunday, November 27, 2011


Wine News

It's becoming increasingly more likely that when you order a glass of wine in a restaurant, it will come from the tap on a keg.  A recent Wine Spectator article cites a growing trend in restaurant wine service to pour by-the glass options from a keg rather than from a bottle.

This trend is underway all across America, but is particularly noticeable in California and New York dining spots.  Kegs aren't just for the bargain brands, either.  There are quite a few top-shelf wineries delivering their wine to restaurants in kegs.  Wine Spectator notes that customer reaction has been positive, with many diners expressing surprise at how good the wine tastes from the tap.

From a restaurant's view, there are many benefits to serving keg wine.  The wine stays fresher, longer than it does in bottles.  The kegs can be reused, so the cost of the bottling is eliminated.  Less storage space is required for kegs than for an equal amount of wine in bottles.  Shipping costs are less and there's no worry about broken bottles.  Also, a customer will never have to send a wine back due to cork taint.

The environment catches a break, too, since the reusable kegs mean that no bottles have to be recycled or thrown out with the trash.

It's thought that millennials are driving the popularity of keg wine.  The younger segment of the wine crowd seems to like trying new things and they are more green-conscious than their elders.

Wineries do need to purchase the equipment which will allow them to sanitize the used kegs, and distributors need to make sure the restaurant is set up with the right kind of delivery apparatus.  Once those elements are in place, roll out the barrels.

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