Wines on Tap

Kevin Scanlon for The New York Times

Kevin Scanlon for The New York Times

This is one of the coolest pieces of information on wine I have gotten in a while.  I hope you all enjoy!  You folks up north or on the left coast may be ahead of the curve and already read this from the NY Times…..down here in Florida we get cool trendy news a little later.

It’s a look at the possible future of wine, as some places are now serving it on tap.  Similar to beer, no less.

“You have to calculate in your pricing the wine you didn’t sell, the wine you had to throw away,” said Sang Yoon, the chef and owner of two Father’s Office restaurants in the Los Angeles area, and a true believer in the keg and tap method. “The wine is 20 percent cheaper right off the bat.”

Mr. Yoon served wines by the glass the conventional way at his first Father’s Office in Santa Monica, where his fanatical pursuit of top-quality ingredients and superb craft beers, along with an autocratic style (“no substitutions, modifications, alterations or deletions,” the menu reads) turned his little bar into a cult restaurant. But he wanted something better for the wine when he opened his second restaurant, in Culver City.

“I can’t remember having had a positive wine-by-the-glass experience unless the bottle was freshly opened,” he said. “As an owner, you also come to realize how wasteful wine by the glass becomes. As a result your pricing has to reflect that waste, so most places serve cheap wine with big markups for glass pours, which equals bad value for consumers.”

Then it hit him. “Why can’t we just serve good wine out of a keg like we do with beer?” he said. In kegs, which keep out the air, wine could stay perfectly fresh for months, he reasoned. Mr. Yoon found a restaurant in Atlanta that was serving wine from modified beer kegs, and, with an energy borne of obsession, he set out to perfect the system.

Comments on this entry are closed.

Next post:

Previous post: