Wine on tap is becoming a thing. Yessiree. And in Ireland too. About time. But actually up until the 1960’s wine was usually imported in casks and bottled by the importer. But this caused problems in that three different importers might bottle it in three different ways.
But people are hesitant. Why goodness only knows. Alot of time people now order wine by the grape (God Bless the Celtic Tiger who introduced- rightly or wrongly- some of the worst sauv blancs on the planet). For example, people will ask for a glass of merlot, or the aforementioned sauv blanc…. We’ve become real snobs.
The huge plus of supplying restaurants and pubs with wine in kegs is that they are easier to store, as they take up far less space. It works for restaurants offering house wines, and I actually love to see a carafe offered. There is an interesting little query on supplying prosecco on tap. Apparently EU law say to be authentic it must be produced in the Conegliano-Valdobbiadene area of North-west Italy, otherwise it must be called something different. In 2013 there was three times more prosecco sold than champagne, the sparkling wine that is synonymous with it’s propriety name. Colm McCann, my wine instructor from Ballymaloe told us that one Christmas, in the UK, there was more Prosecco sold than MILK. I kid you not.
But enough about bubbles. I’m after something that won’t burn my throat, over power my food, or leave me with an empty wallet.