Are you interested in learning more about wine?
Check out my
new column, Planet Grape, in the new The SOMM Journal, a re-launch of The
Sommelier Journal which is complimentary to the trade and to students of wine - subscriptions@sommelierjournal.com.
Planet Grape
TAP IT
DURING MY ALMOST 11-YEAR TENURE AS Adjunct Instructor at the
CIA’s Rudd Center
for Professional Development in Napa
Valley
Chris Dearden, owner/winemaker of Dearden Wines, says, “From
a winemaker’s standpoint, we love wine on tap as it provides a delicious glass
of wine we get to the consumer in an extremely ‘green’ package. There is
nothing to cause TCA or other off flavors, and it appeals to a broader and younger
demographic which we are really trying to attract. Both coasts are embracing
this format now, and as usual, it should pervade to the Midwest
soon. I currently provide wines to New York , Maryland and California ,
and am working on Florida ,
which has just legalized kegged wines to be sold in that market.”
Jess Voss, owner of Jamber Wine Pub in San Francisco, adds,
“I chose to do wine on tap because it makes so much sense for restaurants:
having the benefit of a lower cost of waste from not having to throw away
oxidized wine [serving wine by the glass means the wine can go bad before the whole
bottle is sold]. It reduces our carbon footprint by eliminating bottles, corks
and labels. Wine on tap makes life a lot easier for inventory and ordering;
instead of having to keep track and store numerous bottles, we have 24 kegs.”
Dan Donahoe, co-founder and Chief Growth Officer of Free
Flow Wines in Napa
Valley
Metal kegs have to be returned, washed and refilled, adding
cost and eating away at carbon footprint savings. Between this and the current
drought in California ,
some producers are switching to “one ways,” such as the TORR Keg with a
disposable bladder bag similar to those found in bag in box containers.
Wine on tap is not for everyone. An establishment must have
volume and be able to “lock in” their selections until the kegs are empty. And
they don’t translate as well into the more formal dining rooms. A small
high-end restaurant wine buyer needs the flexibility and convenience of ordering
wines by the bottle. Producers and buyers agree. Keg wine is here to stay. For
freshness and convenience, wine on tap is a cutting-edge solution.
by Catherine Fallis, MS
The SOMM Journal, p. 36, June/July 2014
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