Wine, stored in kegs and served through a method similar to a draft-beer line has successfully taken hold in restaurants in Los Angeles and San Francisco and in wine bars in Napa and Atlanta.Sang Yoon (pictured above) is the chef and owner of two Father's Office restaurants in LA and is a believer in the keg and tap method. As an owner he came to realize how wasteful wine by the glass becomes and pricing soon reflected that waste. Most places today end up serving cheap wine with big markups for glass pours which equals bad value for consumers.
Why can't we serve good wine out of a keg like we do with beer? He wondered. Mr. Yoon found five-gallon stainless steel soda kegs and persuaded wineries to fill them. He then custom-designed coolers for the wine kegs. Whites are kept at 46 degrees and reds at 55 degrees.
Nitrogen gas is used to push the wine from the keg to tap and occupies the empty space in the keg, preventing oxidation, and keeps the wine fresh for months.
There are no packaging costs, no bottles, no corks, no capsules, and kegs are recycled.
Wine by the tap: Delicious wine for less. Pretty well perfect.
(Photo credit: Kevin Scanlon)
No comments:
Post a Comment