No Need To Uncork: Draft Wines Are Gaining Favor (by Kathy Hunt)

Posted: February 10, 2013 by wynmaker in Vintage, Wine, World wine news
Tags: , , , , , , , ,

 

 

 

On a recent trip through the Pacific Northwest, I spent a lot of time drinking wine. Not a huge surprise. After all, the area ranks as one of the nation’s top wine-producing regions. Plus, I’m all about sampling outstanding, regional wines. What intrigued me was how the drink was invariably poured — just like draft beer, the wine came straight from a tap.

Back in New York, I started noticing uptown restaurants such as Marcus Samuelsson’s Red Rooster Harlem and downtown gastropubs such as Spitzer’s Corner featuring tap wines on their menus. Was this a gimmick or the new norm? Just what was the impetus behind wine served from a tap?

The concept, I learned, isn’t new. By the third century, much of Western Europe dispensed its wine from wooden barrels. The Gauls supposedly used casks as early as the first century B.C. These vessels replaced two-handled jars known as amphorae, which the Ancient Greeks had created for storing, transporting and serving wine. Lighter yet sturdier than the Grecian ceramic jugs, a wooden keg could also hold more alcohol than its predecessor.

 

The evolution to draft wines

Over the centuries, as vintners and consumers developed a taste for aged, bottled wines, kegs became as passé as amphorae. That archaic status changed, in part, in the 1970s, when Australian producers began packaging some of their younger wines in collapsible bags and cardboard boxes.

 

Read on …

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s