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Wine Spectator: Tapping The Potential Of Wine In Kegs

February 4, 2016

Three years ago, the wine-on-tap category hardly existed. Thanks to enthusiasm from wineries and growing interest from restaurants, more than 3,900 locations in 49 states now offer it, nearly double the number of locations of two years ago. “It was novelty in the beginning, but is increasingly how a large number of top restaurants are choosing to source their by-the-glass wines,” said Jason Haas, partner and general manager of Tablas Creek Vineyard in Paso Robles.

Napa-based kegging service provider Free Flow Wines works with 250 wine brands from all over the world, cranking out 250,000 kegs per year. Premium clients such as Napa Valley’s Hall Wines, Sonoma’s Chateau St. Jean, and Oregon’s Chehalem and Ken Wright Cellars have wine in kegs at a wide range of venues, including Kimpton and Marriott Hotels, Pebble Beach Resorts and P.F. Chang’s.

On the other coast, New Jersey–based Gotham Project is the largest supplier of kegged wine in the U.S. by volume, a mix of winery brands and its own brands. Gotham was founded in 2010, specializing in New York Finger Lakes wines, but quickly expanded to produce or source wine for their own proprietary labels, including imported wine. “We pioneered the import side of the business,” said cofounder Bruce Schneider. Wine Spectator has a full report on the fast-growing wine-on-tap segment.

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