Cask wine has become more mainstream than ever and there are many reasons to support it. It’s a functional and eco-friendly option that is being taken more and more seriously by wine pros and drinkers alike. Turns out tap lines aren’t just for IPAs and fresh-hopped pilsners; They are for Sauvignon Blanc And Cabernet franc too.
First, a bit of history. Draft wine is not new, it first took hold in certain markets a few decades ago. The problem, however, was perception, as is usually the case with wine. Most people thought it was impossible to serve a good wine from a handful of draw. And, unfortunately, many people continue to feel this today.
Jordan Sager is the co-chair of Wine sellers, Ltd in the Midwest. The Illinois importer started selling wine on tap in 2013, an organic wine Gruner Veltliner from Austria. “The trend is strong now, and the more the guests see drafts of wine in restaurants and on wine cards, the more comfortable they will be with that,” says Sager about wine in barrels. “Similar to beer, at one point, the pressure was abandoned to the lower quality brands, but the artisanal beer revolution has proven that quality drinks work very well at pressure.”
The draw lines themselves are super convenient, all the better for pouring efficiently and at temperature. “When it comes to wine, a well-constructed draft system will pour the perfect glass of wine at the perfect temperature,” Sager said. “The systems are at a controlled temperature in two zones, so the whites come out at 45-50 degrees and the reds at 55-60 degrees, much fresher than this wine with a glass at room temperature on the top of the bar. Plus, there is no oxidation in a draft system because the gas protects the wine from oxygen entering the barrel and line.
This is often higher than the old method, which consisted in clogging a half -open bottle one day and pouring it the next day. With more and more glass payment lists in the mixture and busy restaurants in search of ease of use, you can see why it would be popular. And that’s not to mention the sustainability implications.
The glass is not great. It requires a lot of resources for its manufacture, is heavy and therefore expensive to ship and, although recyclable, it is often thrown into discharges. The barrels can be used over and over again and offer much more in terms of liquid/container ratio. We can say that really high -end wines built for aging need a glass bottle to evolve over time. Very well, because most of what goes to the barrel is wine for immediate consumption. And again, due to the environment and the fact of being on a gas pipe, once it is used, the wine inside will be much better than a bottle (for months , not just days). We don’t need to put a fine Bordeaux on tap, but many, many other wines are great candidates.
Bruce Schneider is Managing Partner at Project Gotham At New York. The company performs the share of the lion of its work (80 %, the rest going in aluminum cans). “All wines intended to be consumed within 2-3 years of production, which are the vast majority, thrive with wine at will,” he said. “Another way to think about it is all wine which works well under the screwed top is also a good candidate for wine in cask.”
The wine was not conquered the market, but more and more options are put online. Some bars, like Coopers Hall In Portland, put everything on the wine at the pressure. Conscious drinkers are encouraged to consult their wine bars and local restaurants to see what is available. Send an email to your importers and see what they could have as well as the place where it is distributed. It is not something that most would put in place at home, but the vinification systems for pressure continue to be in great demand, especially in new restaurants.
Producers are also increasingly dipping their toes in the wine at pressure. Many start slowly, doing some barrels here and there for some distributors or restaurants of restaurants or bars. Finally, once a system is in place and the infrastructure is there, it can become an important means of their wine program. What’s cooler, big venues like music festivals And professional sporting events – places that traditionally lacked quality wine in abundance – can take good wine barrels.
vineyards like Messina Hof In Texas try it, attracted by being truly green and saving money. They maintain that they Save real money on bottle costs. Keep in mind that most wine barrels store around 120 glasses of wine. It is more than two wine funds and nearly 27 individual bottles that they do not have to buy, fill and hope that people recycle.
Have you ever tried? The wine was the way of the future, it is worth checking. And this will only become more widespread and accessible.