Wine in a keg

WINE TALK
1

I have seen wine dispensed like this in a restaurant, but wanted to hear from those ITB if I will be seeing more of this. Is this a viable way for wineries to deliver to restaurants or other types of business? I can see the cost benefits for a lower cost wine being served as a house wine, but do you think this can be the future for say a $50+ bottling? Thoughts

2

See here:

http://www.swspricebook.com/Blog/post/Southern-Wine-and-Spirits-launches-Premium-Wine-on-Tap.aspx


Some real wineries on here:

http://www.swspricebook.com/Blog/file.axd?file=2012%2f6%2fKEG+LIST.pdf


Article about it:

http://www.foodandwine.com/articles/california-wine-on-tap

3

Here in WA, a company called Proletariat Wines is having pretty good success selling these as BTG pours on-premise.

4

It’s a great way of delivering fresh, taint-free wine to people. We are hoping to bring in some Italian wines and ‘kegging’ them eventually.

I think that newly built restaurants are going to be pouring keg wine a lot; I recently called on a new place in Sonoma that has 6 taps.

5

It redefines the ‘kegger.’ [berserker.gif]

6

If you drink BTG in restaurants you’ve probably had kegged wine without even knowing it. It is fairly prevalent, but not all restaurants advertise the practice.

7

Only problem is Cab will stain your toga.

8

20 taps at Jamber in SOMA if you venture in to SF: iPage. Fun to try different things and good poutine (not very authentic but good nonetheless)

9

You might find this earlier thread interesting: Keg Wine - Keg Wine - WINE TALK - WineBerserkers

10

Thanks Robert. I’m always late to the game. I will have to swing by Bar Bocce when in the neighborhood.

11

I am looking forward to when this becomes more practical for home use.

12

DeLoach sort of does this with its home barrel http://www.deloachvineyards.com/Wine-Shop/Barrel-to-Barrel

13

While initially reticent to do so, we currently sell kegged wine to two San Francisco wine bars and have been quite pleased. Both establishments are interested in promoting our brand along with selling the wine; in other words, they’re not interested in purchasing cheap bulk wine and calling it “RRV Pinot Noir” or whatever. Frankly, we’re so small we rarely even have “bulk wine.” While the gross margin may not be the equivalent of selling bottled wine at full retail, there are also fewer expenses associated with these sales so it has proven to be a valuable alternative revenue source.

14

I suspect that it may also help brands because pours should be fresher. When consumers unknowingly get pours from bottles that may have been open for a day or more, they tend to attribute flaws to the winery, not the restaurant.