What comes from a keg, stays fresh for 60 days and isn’t anything like what you would expect? Wine by the barrel, of course.
Ordering a glass of wine at your local restaurant? You may be getting wine drawn from a keg, not poured from a bottle. A growing number of East Bay restaurants are opting for the eco-friendly, cost-cutting benefits of wine on tap.
Pete’s Brass Rail in Danville, Pizza Antica in Lafayette, Blakes on Telegraph, and Chop Bar in Oakland, to name a few, fill their wines by the glass from kegs or mini tanks that hold the equivalent of 15 to 20 bottles of wine, depending on the system. [READ MORE]
On a recent trip to San Francisco, I had the opportunity to visit famed Chef Charles Phan’s new restaurant Out The Door. My friend and I cozied up to the bar to grab some lunch. As we were handed our menus I noticed something odd behind the bar. There was a beautiful stainless tower with words like Sauvignon Blanc and Verdelho and tall tap handles on it. I inquired with the bartender and was informed that it was a keg system that dispenses wine. How could this be? With trepidation I ordered a glass of the Free Flow Wine from Dry Creek Valley. We had stumbled upon a growing trend in the industry, keg dispensed wine. And it’s Green to boot! [
Foggy City locals are probably already aware of VinoVenu’s innovative contribution to the wine world: Wine on Tap. The San Francisco Wine bar serves up over 100 wines by the glass thanks to its technology that perserves each bottle of opened wine. [