Keg Wine in the Media

Wine on tap is catching on. Here are some recent articles touting the benefits of keg wine:

The New York Times - April 2009

On Tap? How About Chardonnay or Pinot Noir

by Eric Asimov

"Wine stored in kegs and served through a method similar to a draft-beer line may be the glorious future of by-the-glass pours in bars and restaurants. What makes wine on tap not merely good but brilliant? It’s not the tap, it’s the keg."

[ download pdf of this article ]

The Globe and Mail - December 2009

A tippler's predictions (and wishes) for 2010

by Beppi Crosariol

“Bartender, draw me another a pint of merlot. Get ready for wine on tap: Mr. Freeman [Andrew Freeman of Andrew Freeman & Co., a hospitality and restaurant consulting firm based in San Francisco] says the trend taking hold in San Francisco will spread across the continent (though he's probably not versed in Canada's draconian alcohol-retail laws). Just like draft beer, vino will arrive in kegs or, more quaintly, small oak barrels straight from the winery.. It will be served by the glass or carafe as a restaurant exclusive. The concept will earn kudos from the green police because there are no heavy glass bottles to transport or recycle."

Tulsa World - November 2009
"Tap Into Wine" by Natalie Mikles

“Wine on tap first became popular in Los Angeles and San Francisco and recently took off at Daniel Boulud's DBGB in New York City. DBGB's beverage manager called draft wine "the wave of the future."

The San Francisco Examiner - September 2009
"Bartending 101: What is wine on tap?" by Kathleen Neves

“Being green is all the rage these days, especially here in San Francisco. Having wine on tap fits into the being green category. It reduces the amount of bottles and corks that are thrown out, eliminates all of the packaging used for shipping and allows the reuse of kegs. And because the business is buying wine in bulk, the result is lower prices for both the business and the customer.