Premium Keg Wine Hits the Marketplace!

By: Deidre Hopp | April 13 2010
Posted in San Francisco Bay Area - Find It - San Francisco

On a recent trip to San Francisco, I had the opportunity to visit famed Chef Charles Phan’s new restaurant Out The Door. My friend and I cozied up to the bar to grab some lunch. As we were handed our menus I noticed something odd behind the bar. There was a beautiful stainless tower with words like Sauvignon Blanc and Verdelho and tall tap handles on it. I inquired with the bartender and was informed that it was a keg system that dispenses wine. How could this be? With trepidation I ordered a glass of the Free Flow Wine from Dry Creek Valley. We had stumbled upon a growing trend in the industry, keg dispensed wine. And it’s green to boot!

Photo: Deidre Hopp

In Northern California there are over 50 restaurants and bars pouring keg wine. It isn’t a new concept, they have been doing it in Europe for years. In Italy, wine on tap is called vino alla spina, other countries utilizing the keg system include Spain, France and Germany. MAS wine of Cloverdale, CA. was one of the first in the states to package premium wine in 15 liter mini-kegs.

The Green Part

The idea behind it is pretty simple: reducing waste. Not only does wine stay fresh for up to 60 days (if not longer) but packaging is kept to a minimum. Cork, glass, labels, foil and cardboard are nearly eliminated, reducing production cost up to 75%. The kegs are reusable and designed to last 10-15 years. Vinyl labels adhere to the kegs, typically lasting three runs. A nitrogen cartridge in each keg keeps the air out and prevents oxidation. Some tanks are stand alone, others can be run through a standard tap system. There are a number of different ways to run your keg wine. But, the premise is the same no matter how you operate, and is the reason for its growing popularity – cheaper, better, un-adulterated wine.

Talk about reducing your carbon footprint. Whether or not you like the wine (which I think you will) the environmental aspect is cause enough to sip.

I suspect more producers will catch on to this trend, and more and more restaurants will be pouring tap wine. Rumor has it even Daniel Boulud's DBGB in New York City is pouring Tap Wine. Tap wine is here to stay! Bartender, pour me another draft of Pinot.

Who’s Making Tap Wine? Free Flow Wine, MAS Wines, Miner Family Wines, Scholium Project, Saintsbury, Sutton Winery, and Truchard.

Where to find Tap Wine? Contact the wineries listed above.