Friday, April 10, 2009
Wine on Tap? What?
This week Eric Asimov covered the curious topic of wine on tap in his New York Times column. The article entitled, "On Tap? How About Chardonnay or Pinot Noir," threw up many red flags for me as both a beer drinker and a wine drinker.
In the realm of beverage consumers, beer people are pretty open minded. Barrel-aging? Of course, the longer the better! Crazy ingredients? Anything goes! Brettanomyces? Bring on the funk! On tap, or from the bottle, we'll try anything.
Wine people, however, are a little more reserved. It's already difficult enough to convince consumers of the benefits of TetraPacs, screw-caps and bottle-caps. Even with these wine curve balls already out there, I'm a little unsure of how wine on tap will go over with the public.
On the whole, this wine-tap system would have many benefits for restaurants; storage, preservation and inventory rotation are constant issues. However, based upon the cost of putting in such technology, I think it'll be years before they start to show up in large numbers.
For now, beer drinkers can rest easy; it'll be a while before wine drinkers start moving in on our taps.