Skip to main content

Can wine in kegs be any good?

As beverage manager I can not only focus on spirits on cocktails, but I do have also think about wine. Thus I have got a subscription to WineSpectator, which is admittedly quite awesome.

In the current issue, there is a very interesting article about keg wines - wines which are not bottles but rather filled into a keg - and which have their own "keg tap system" - as (as pointed out) it is not enough to use the existing beer taps.

Personally I do think, that it could turn some people off (there is still a lot of controversy about using screwcaps - people, get over it!) - and especially guests of bars, restaurant and hotels might feel affronted of such innovation. The wine business is really traditional - and there are a lot of people, which are opinionated and against progress throughout the consumer groups - from the connoisseur and collector to the novice.

However I do honestly believe, that such system (if properly installed) totally outweighs the negative comments of naysayers - it is a bit funny for me, to communicate my interest, because I was always rather less optimistic about the "bottle draft systems".

But I think, between one of these precursor and the "future" (keg systems) is definitely a big difference. Kegs (due to their size) give better opportunities to save (due to bigger quantities - as per the article one "usual" keg has 19.5 liters. Further the system (anti-oxidation) is far bigger scaled... I have had always the feeling, that the bottle taps were elaborate toys... The chilling is also far more profound. And personally it just feels different. It seems not to be a compromise.

Obviously you can not only serve a glass, but also carafes, which is also quite interesting and a new and trendy-rustic way of serving wine. And it also would probably help to use more wine in mixed drinks as well!

One point is obviously the quality - not the quality of the keg - but the quality of the wine, filled in the keg. But unlike when box wine started and you could find only rotgut in this packaging (nowadays more and more quality wines can be found as "box" as well), WineSpectator reports, that there are quite some reputable name under the labels who fill wines into kegs.

So what do you think? Are you against this innovation and feel, that wine looses its culture, or are you with me, to see the opportunities?



Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…