What comes from a keg, stays fresh for 60 days and isn’t anything like what you would expect? Wine by the barrel, of course.
Ordering a glass of wine at your local restaurant? You may be getting wine drawn from a keg, not poured from a bottle. A growing number of East Bay restaurants are opting for the eco-friendly, cost-cutting benefits of wine on tap.
Pete’s Brass Rail in Danville, Pizza Antica in Lafayette, Blakes on Telegraph, and Chop Bar in Oakland, to name a few, fill their wines by the glass from kegs or mini tanks that hold the equivalent of 15 to 20 bottles of wine, depending on the system. [READ MORE]
