The Pinot Noir On Tap, Please

Oct 8, 2010
Lauren Wise

Wine on tap makes the drinking experience better. - By Wired.com

Wine kegs, also known as wine taps, are all the new rage in the wine world - and with good reason. A kegger will never have the same meaning again.

The wine tap isn't the the same as the boxed wine from college that turns lips violet, nor is it the typical $3-a-glass "table wine" at that greasy Italian restaurant. No, no. The wine tap is the newest très chic way to taste a chilled glass of red or white at local Arizona favorite restaurants. If only it had been that popular during the dorm daze......

Tapping Into Wine Taps

Even though summer heat is fading fast, a chilled glass of Sauvignon Blanc is still refreshing. Come fall, it's the same for Pinot Noir and Cabernet. Many restaurants in the Valley area such as RnR, The Lodge, Postino Central, Queen Creek Olive Mill, and Z Pizza now serve wine in kegs through taps behind the bar. Served almost in the same way as beer on tap, the white wines are kept at a chilly 46 degrees F, while reds are kept around 55 degrees.

In the past couple years, the wine tap "experiment" has been tried all over the country, particularly starting in California and moving (of course) to the Big Apple. A couple restaurants in Alabama and South Carolina have even stepped it up to wine kegs. This perfectly-preserved wine is poured into glasses at the peak of freshness with superb taste-quality, and is even eco-friendly since it nixes the bottle. It is a revolution, switching up the winos tradition that has been the same for centuries.

History of Wine Taps and Wine Kegs

While the actual boxed wine was created back in the 1960s, wine taps got started in Sonoma Country through Silvertap Wines within the past decade, and were quickly dubbed "free flow wines." The wine is stored inside a recyclable metal keg that is constantly chilled and pressurized with nitrogen so no oxygen can touch the wine. Bottles and corks are eliminated, making tree-huggers happy (although it might make wine bottle creators and shipping units grumble a bit).

It also is bound to make some wine lovers complain about the qualities of aging, the benefits of small amounts of oxidization, and the certain way the sediment or cork can affect the flavors of the wine. Just call it grape evolution. Especially when the bottom of the keg is just as tasty as the top, which is never the case with the bottles.

The Method Behind The Wine Tap Madness

The best thing about restaurants installing wine taps is that it is a win-win situation for everyone. The average price for bottles, labels, foils, boxes and corks is about $2 per bottle. Eliminating these costs provide an overall lower cost. For the proprietor, it provides a top quality product and saves money, resulting in lower prices for glasses or carafes of wine. In some of the best cases, wine on tap decreases the consumer's cost by as much as 30%, and the wine drinker is also introduced to new regional bold varietals through Silvertap Wines.

So don't be surprised when wine taps are apparent through polished silver spigots from the bar wall. In fact, it's something to try each time it is available. No doubt this industry development will be at the ever-popular Crave Arizona wine and food event in January. Just make sure that the venue is actually providing the wine for a cheaper cost than the bottles, or else they are just ripping customers off.

Be daring and try a new wine with a crazy pairing on the menu, such as a Shiraz and lobster fig tart. Or a Chardonnay and tuna sandwich. Pairing wine with cheese is always a good bet, as well. Surprise may await the tastebuds...

One place to definitely try is The Windsor, the upcoming "project" from Postino Wine Café in North Phoenix. This venue will offer their entire “by the glass” program on tap, with eight different wines split between white, rose and red.