NPR reported this week about a new concept of distributing wine in “kegs” instead of individual bottles. This idea is kind of a variation on the European style, where you can hop into a wine shop and fill up re-purposed water bottles and jugs with the local product. Both are incredibly good for the environment, considering that both involve re-using containers. This method is more visual appealing, since it uses new bottles made by Kleen Kanteen for distribution to restaurants instead of 1-liter water bottles with the labels ripped off.

The Natural Process Alliance(founded by winemaker Kevin Kelley and his wife Jennifer) came up with the concept for their own label, Salinia, and also for the wines they produce for Heintz Ranch(Sonoma), Lioco(Santa Rosa), and Spot on Cellars(Novato). These wines are nothing to scoff at. In addition to Salinia being featured in Wine & Spirits magazine, Heintz has been featured in Wine Spectator, and Lioco was named 2009 Winery of the Year by Wine & Spirits magazine, highlighting its Chardonnay. One of the owners of Lioco is the former Wine Director of Spago here in Beverly Hills. [READ MORE]

At Out the Door, a mini-chain of Asian fusion restaurants in San Francisco, wine director Gus Vahlkamp serves plenty of wine by the bottle. But he also sells four wines drawn from taps behind the bar.

That’s right: wine served from taps. Just like beer. And Vahlkamp says he has sound ecological and financial reasons for the setup.

“It’s better to reuse than recycle,” he says. “Our recycling has been reduced by at least half.”

Plus, it’s cost-effective: “The producers aren’t adding on the cost of the bottle, the cork, the carton and the transportation it comes in,” Vahlkamp says. “I’m able to buy these wines at 25 percent off the wholesale bottle cost, and I can offer the consumer a discount and still make money. Everyone wins on it.” [READ MORE]