Wines dispensed from stainless steel kegs seems to conjure up images of “wine-in-the-box”, but the tide is changing in how wineries and restauranteurs are viewing the benefits of “kegging up” versus ”bottling up”. Putting wines in kegs is not a new concept. European countries such as England have incorporated keg systems in tavern and restaurant settings for years. Actually, the wine industry can learn a lot about cost effectiveness and efficiency at the point of pour. Draft beer programs have always surpassed traditional “by-the-glass” wine programs for less product loss and better pour margins. [READ MORE]
