Keg wine. It might not sound very romantic, and it’s certainly not an entirely original idea, but Oregon’s Wooldridge Creek Vineyard and Johann Vineyards are taking a risk in a tough economy by selling wine kegs to restaurants for their by-the-glass pours. I think it’s nothing short of genius.
The wine-by-the-keg program is really nothing new. It has been around for at least a decade in the U.S. and abroad. Nationwide, approximately 60 wine kegs are in rotation in Las Vegas establishments on an ongoing basis, and wines-by-the-keg are also being embraced by restaurants and wine bars in Los Angeles, San Francisco, and Napa, California; in Atlanta, Georgia and Traverse City, Michigan; and even in New York City at Terroir Tribeca and at Daniel Boulud’s downtown locale.
When Brian and Mike McMenamins, the brothers who founded the eponymous brewery and brewpub chain, initially began producing wine, they actually finished them off in kegs, using the equipment they had on hand. And while they soon gave in to the demand for glass, corks, labels, and foils, maybe their heads will now turn back to kegs. [READ MORE]