“Keggers” aren’t what they use to be!
We’re definitely not referring to some college party here. We’re talking about an extremely interesting trend taking place in the North American wine world: wine on tap!
Serving wines via a large format vessel is far from new. But technology, trade knowledge, winery embracement and consumer awareness equate to an exciting new period for wine programs.
Trends in the wine business come and go. The ones that stay often do so because they benefit a number of constituents. Wines-on-tap looks to be a game changer and for the very reason that all players in the biz and most importantly the customer see a huge amount of upside. Perhaps equally important is the unspoken benefactor, the environment.
We recently sat down with David Stansfield, sommelier and consulting wine guy in Vancouver, BC to get his take on wines-on-tap. David is leading the charge by shaping the programs for such cool sipping spots as Tap & Barrel and Vancouver Urban Winery. He also has his hands on some new projects in the ultra hip Pacific Northwest city. Be sure to keep an eye out for Bestie and Cuchillo located in Vancouver’s Chinatown and Railtown respectively.