8 2 V I N E YA R D & W I N E RY M A N A G E M E N T
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M a y - J u n e 2 015
w w w. v w m m e d i a . c o m
Much has been written about
the rise of wine on tap in bars
and restaurants, but the tap
format is also gaining a foot-
hold in winery tasting rooms,
where it can cut down on
spoiled wine, save glass cost
and reduce recycling needs.
In some states, wineries are
even building relationships
with locals through sales of
refillable bottles or growlers.
These days, it's not uncom-
mon for a winery tasting room
to feature a few wines on tap.
BY TIM TEICHGRAEBER
When Tim Perr's Pali Wine Co.
built its second tasting room
in Santa Barbara, Calif., a little
over two years ago, Perr made
sure to include four taps for
kegs of wine.
According to Pali marketing
director Stacey Rosser, one of
the wines is always a chilled
white and the other three taps
m i g h t b e s m a l l - p r o d u c t i o n
wines that are available only
through the tap system. The
rest of the wines are poured
and sold in conventional bottles.
Taps
Take
Over
in New
Tasting
Rooms
Kegs offer on-site savings for wineries
Photo: Amigoni Winery
