Wine kegs, also known as wine taps, are all the new rage in the wine world – and with good reason. A kegger will never have the same meaning again.

The wine tap isn’t the the same as the boxed wine from college that turns lips violet, nor is it the typical $3-a-glass “table wine” at that greasy Italian restaurant. No, no. The wine tap is the newest très chic way to taste a chilled glass of red or white at local Arizona favorite restaurants. If only it had been that popular during the dorm daze.  [READ MORE]

With the economy putting the focus squarely on providing as much quality for the lowest price possible, wineries have been increasingly focused on value priced wines. The frequent refrain of late talking to Washington winemakers has been, “This is my glass pour wine,” – meaning a wine that can be offered at restaurants and bars by the glass for a modest cost compared to a winery’s standard offerings. The problem has been that, due to production costs, it has frequently been challenging for wineries to offer high quality, low priced wine. Until now.

Keg wine has come to Washington State. Using a system similar to what has been used for beer, bars and restaurants have now started offering keg wine by the glass. These wines provide the opportunity to make the wine less expensive, fresher, and with a smaller carbon footprint.

Seattle’s The Local Vine has been leading the charge on keg, or cask, wine. Last month, the wine bar reopened at a new location on Capitol Hill and announced that keg wine would be among its offerings. Sarah Munson, co-founder and wine director of The Local Vine, says, “I’ve been hoping for this opportunity to offer wines in a more ‘traditional’ style since we opened our first wine bar over three years ago.” [READ MORE]