Kegs are ideal for restaurants and by-the-glass programs. They keep wine fresh, avoiding the “When was this bottle opened?” problem. They are ideal for carafes or half carafes, or the three-ounce taste instead of the six-ounce glass. Wineries and restaurants have been dancing a delicate Kabuki around supply vs. demand, but as better wines become available in convenient formats, we should be seeing more wine in kegs. Mid-level restaurants should be an ideal market for this format. Casual local restaurants or chains can offer better, fresher by-the-glass options without much additional cost, while offering a sustainable market for wineries with enough wine to offer in kegs.
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