The deal went down over strawberries and sandwiches. Nicole Burke, the wine director at Salt House in San Francisco, was tasting and blending a variety of Chardonnays at the boutique winery Lioco in Santa Rosa.
A little of this, a little of that, and Burke had what she was looking for – a bright and crisp cuvee that, unlike most wines, will never see the inside of a bottle.
Instead, the wine will be kegged and served straight from a tap at Salt House. And when that keg runs out, Lioco, a high-end label with a nationwide following, will tap its barrels and fill another keg. Then another. And another.
“Fine wine isn’t the exclusive domain of bottles anymore,” says Lioco co-founder Matt Licklider. [READ MORE]
