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Why Wine on Tap?
0 reviewsWine on tap is still reasonably brand-new in the restaurant industry, and something that often earns a sideways look. There are a few misunderstanding
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Wine on tap is still reasonably brand-new in the restaurant industry, and something that often earns a sideways look. There are a few misunderstandings and misconceptions about wine on tap, frequently coming from a previous bias against its 'relative', boxed wine. Here, we aim to share some of the advantages of wine on tap, and how it can be fresher, greener, and more cost effective for everybody included.
Exactly what is Wine on Tap?
Wine on tap is ending up being more of a pattern in restaurants across the United States. Instead of getting dozens of bottles, dining establishments such as Old Town Pour House decide to receive shipments of kegs of wine rather. Wineries will fill a keg, around 26.6 bottles of wine, or 120 glasses, with the same quality of wine that they use for their bottled wine, and then carry it to the dining establishment. Upon getting a keg, a dining establishment will save the keg in a cool environment, much like bottled wine, and wait up until it is required. Then, the keg is 'tapped' much in the same way a keg of beer is tapped.
The Benefits of Wine on Tap
Why pick wine on tap instead of bottles? Let's break it down into 3 essential benefits:
Taste
wine on tap - wine beaker_200Good tasting wine will boil down to 2 things: firstly, having a good quality wine. There is still a preconception lingering from a bad boxed wine experience decades ago, and often individuals assume that wine on tap means a lesser quality wine. This is not the case at all, with more wineries making as much of their wine available on tap as possible. Second of all, the wine needs to be fresh. That implies it should be treated properly to avoid over-oxidization or over-heating. Kegged wine in fact makes this a lot simpler, as the wine never ever touches air or gas till it is about to be served to a consumer, and a keg is less susceptible to variations in temperature. Wine on tap removes bottles left relaxing currently open, or being saved improperly.
" Most people get over the stigma truly rapidly once they taste the wine", states David Gordon, co-founder of Richer Pour, a great wine on tap purveyor.
Efficiency
Let's say that a restaurant with one wine tap goes through 100 wine kegs in a year year, and we know that each keg of wine equals around 26 bottles. LYFE Cooking area approximates those 26 bottles would otherwise likewise involve 39 pounds of packaging waste from boxes, foil covers, corks and labels. As you can see, even one single wine tap can start to make the procedure of serving wine far more efficient, even when accounting for the cost of setup and the process of suppliers picking up empty kegs. Then you add in the element that not every bottle of wine is entirely used. Waste is practically 100% prevented when using a wine on tap system.
A secondary benefit of the capability to lower waste translates into making wine more friendly, as dining establishments can serve smaller sized tasting puts without fretting about waste, or provide a variety of carafe sizes to suite various customers' requirements.
Expense
We have already explained that a dining establishment can make expense savings by being more efficient, when integrated with that installation of a wine on tap system can be recouped within a year, this puts them in a strong position: it now costs far less to serve a glass of quality wine when compared with what it would remain in a bottle. This benefit can then be passed on to the consumer, leading to monetary cost savings for them and perhaps a much better worth impression of their glass of wine.
Fresh, fantastic tasting wine, without any waste, for a better cost? Next time you see or hear about wine on tap, why not give it a try?
Exactly what is Wine on Tap?
Wine on tap is ending up being more of a pattern in restaurants across the United States. Instead of getting dozens of bottles, dining establishments such as Old Town Pour House decide to receive shipments of kegs of wine rather. Wineries will fill a keg, around 26.6 bottles of wine, or 120 glasses, with the same quality of wine that they use for their bottled wine, and then carry it to the dining establishment. Upon getting a keg, a dining establishment will save the keg in a cool environment, much like bottled wine, and wait up until it is required. Then, the keg is 'tapped' much in the same way a keg of beer is tapped.
The Benefits of Wine on Tap
Why pick wine on tap instead of bottles? Let's break it down into 3 essential benefits:
Taste
wine on tap - wine beaker_200Good tasting wine will boil down to 2 things: firstly, having a good quality wine. There is still a preconception lingering from a bad boxed wine experience decades ago, and often individuals assume that wine on tap means a lesser quality wine. This is not the case at all, with more wineries making as much of their wine available on tap as possible. Second of all, the wine needs to be fresh. That implies it should be treated properly to avoid over-oxidization or over-heating. Kegged wine in fact makes this a lot simpler, as the wine never ever touches air or gas till it is about to be served to a consumer, and a keg is less susceptible to variations in temperature. Wine on tap removes bottles left relaxing currently open, or being saved improperly.
" Most people get over the stigma truly rapidly once they taste the wine", states David Gordon, co-founder of Richer Pour, a great wine on tap purveyor.
Efficiency
Let's say that a restaurant with one wine tap goes through 100 wine kegs in a year year, and we know that each keg of wine equals around 26 bottles. LYFE Cooking area approximates those 26 bottles would otherwise likewise involve 39 pounds of packaging waste from boxes, foil covers, corks and labels. As you can see, even one single wine tap can start to make the procedure of serving wine far more efficient, even when accounting for the cost of setup and the process of suppliers picking up empty kegs. Then you add in the element that not every bottle of wine is entirely used. Waste is practically 100% prevented when using a wine on tap system.
A secondary benefit of the capability to lower waste translates into making wine more friendly, as dining establishments can serve smaller sized tasting puts without fretting about waste, or provide a variety of carafe sizes to suite various customers' requirements.
Expense
We have already explained that a dining establishment can make expense savings by being more efficient, when integrated with that installation of a wine on tap system can be recouped within a year, this puts them in a strong position: it now costs far less to serve a glass of quality wine when compared with what it would remain in a bottle. This benefit can then be passed on to the consumer, leading to monetary cost savings for them and perhaps a much better worth impression of their glass of wine.
Fresh, fantastic tasting wine, without any waste, for a better cost? Next time you see or hear about wine on tap, why not give it a try?
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