A few years ago, we received a request from Chef Todd Rushing of the Concentrics Restaurant Group in Atlanta asking if we’d consider bottling… er kegging… one of our wines for him. It didn’t make sense at the time since we were ten months away from bottling, but it got us thinking. And now, a year and a half later, we’ve taken the plunge, and put together six kegs of the 2009 Cotes de Tablas Blanc for Concentrics to pour by the glass. The kegs are sitting in our winery, waiting for transport (right).
The prospect of fine wine in kegs has been starting to get some press, with recent articles touting the development in the New York Times, the San Francisco Chronicle and the New York Post, among others. There are several reasons why serving wine from kegs is appealing from the perspective of both producer and restaurant. [READ MORE]