Marilyn’s Blog

Why wine on tap is poised to be the next big thing….

red wine being poured from tap into a glass

BY Mia Stainsby
Vancouver Sun
If you’re offered wine on tap at a restaurant, take my advice. Don’t sneer, don’t condescend, don’t laugh out loud.
Just like screw tops, wine on tap is becoming serious business — that is, for mid-range wines that don’t require aging.
It’s all the rage in the U.S. and Vancouver is clamboring on board. At Edible Canada on Granville Island, their wine on tap (from Nichol Winery in Naramata), is fresher and more aromatic than its bottled equivalent, according to owner Eric Pateman.
And now, a couple of young Vancouverites has started a business to package keg wines, taking the concept to an intrigued market. Their company, Vancouver Urban Winery, is the first in Canada to ‘keg’ bulk wines for bars, hotels and restaurants. That is, they pump finished wines from tanks into kegs and nitrogen guards against oxygenation. It’s ready to be serve by the glass, on tap and it keeps fresh for a long time.