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tive. "It is environmentally sound, as the kegs are 5 gallons versus 750ml bottles, and allows the restaurants to pour wine more affordably for the consumer and more effectively for their often tight-space considerations. It's a great way to get a placement on a list that would otherwise be difficult to obtain." Jim Moore, who produces L'Uvaggio wines of Napa, Calif., supplied wine to Cuvée Restaurant in Napa, which had a number of wines on tap. He also provided red and rosé to Oxbow Wine Merchant. Moore prefers not to make much white
wine, and what he does is lower alcohol and needs filtration. "For red, if it will be in the keg for over a year, it should be cold-stabilized and filtered." He adds, "The beer guys have this all figured out." Doug Fletcher sums up the appeal of the kegs: "It is a great idea that should have stronger legs. If upscale wineries would get on the bandwagon, it would be lots of fun. It's green, a lower carbon footprint, and the wine stays fresher than pouring out of a bottle." From the looks of things, a lot of wineries and restaurants agree.
Residual Sugar Wine Bar + Merchant in Walnut Creek, Calif., uses taps to draw wine from kegs.
Wines & Vines MARCH 2011 39
JIM TELFORD
