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Issue link: http://read.dmtmag.com/i/458161
www.cheersonline.com 31 January/February 2015 • Despite the many advantages, wine on tap isn't right for everyone. One of the first things to consider is how much wine your establishment tends to sell on a regular basis. Is it a large enough part of your business to make a tap investment? For instance, Schneider says that one of Gotham Project's wine kegs is about the size of two cases of wine. "If your business isn't going through at least one keg per month, it probably doesn't make sense to do wine on tap," he notes. You also have to consider the layout of your bar area and the available space you have to work with for installing the taps. Schneider acknowledges that the majority of his clients are either new businesses or operators that are currently refitting their draft systems. Many existing beer draft systems lack the proper equipment to support wine on tap, and it can be difficult for operators to make room for the keg without completely reconfiguring their space accordingly. Another thing is to make sure wine taps are easily accessible to your servers and are easy to maintain. Bar Toma, a modern Italian restaurant in Chicago, has two wine taps installed—one white and one red. But the taps are "a bit further from the bar than I'd like them to be," says wine director Cathy Mantuano. "If you have an opportunity to put them in a good place, it can be very easy and convenient, especially for a small bar area." The relatively limited amount of wines currently available in a keg format is another issue for Bar Toma, which always offers a rotating pinot gris and a pinot noir on tap. Bother are priced at $10 a glass, and both sell well—the pinot noir is consistently one of Bar Toma's best-selling wines by the glass. But Mantuano says that it can be a challenge finding different types of wines to rotate. "We're always trying to find new wines to bring in and share with our guests," she says. "We're an Italian restaurant, and unfortunately the Italians are lagging behind in getting wine on tap to the United States. We're talking to our Italian friends and trying to convince them to make this technology more of a priority." Perhaps the biggest concern operators have about moving to wine on tap is the customer reaction. Do consumers tend to turn up their noses to the idea of wine on tap, instead of wine in a bottle? They don't at the Breslin, Brown says. Because of its location in a New York hotel, The Breslin regularly welcomes a wide variety of customers. Brown says she's rarely encountered anyone with negative feedback. "I think customer fear is a big concern, but people react to the technology in a positive way," she says. "They love hearing that they are getting a better product at a lower price." MORE ADAPTERS, MORE OPTIONS The wine-on-tap movement seems destined to grow as more restaurants and bars are able to branch out into this technology, and wineries embrace the concept and increase the number of high-quality keged wines available to operators. Plus, with the craft-beer movement continuing to explode, many operators are also investing in higher-grade draft systems, installing 304-grade stainless steel equipment with special barrier tubing. This top-of-the-line equipment is essential for preserving many craft beers that have a high alcohol content; once operators have that draft equipment in place, it will also meet the requirements for serving wine on tap. Melissa Niksic is a freelance writer based in Chicago. GREENCORK OFFERS SELF-SERVE WINE ON TAP Wine taps may also take operator convenience to a whole new level. At Greencork, a wine bar in Memphis, TN, all wine is dispersed via self-serve wine cabinets instead of by servers. Customers receive a microchipped card giving them access to 32 different wines, which are available in 2-oz., 4-oz., or 6-oz. pours. Prices range from $2.75 for a 2-oz. pour to $40 for a 6-oz. pour. Wine selections rotate regularly: In the past year, Greencork featured more than 300 different wines. Owner Robin Brown says that wine-on-tap technology has allowed her to create a unique experience for her customers. "Guests like being able to sample from an ever-changing wine list without someone looking over their shoulder," Brown says. "They also appreciate selecting the size of pour and being able to sample expensive wines without having to commit to a full bottle." The self-serve wine on tap eliminates the need for waitstaff, but Greencork's equipment requires supervision, including daily cleaning and regular maintenance. Brown stresses the importance of partnering with a supplier that provides excellent service and support. "Look carefully at vendors before buying and ask to see their manuals in advance," Brown says, noting that the documentation that came with her system was written mostly in Italian. "If possible, find other owners in your region and visit them to have a private heart-to-heart about operation and service." —MN