Good Fruit Grower

March 15

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20 MARCH 15, 2016 Good Fruit Grower S ecuring good quality fruit is fundamental to making good wine, but making sure consumers enjoy that wine in the best possible condition is often out of the hands of the winemaker. Top-notch bottling practices are nothing against the risks posed by poor storage and oxidation once the wine is opened — a serious problem given the popularity of by-the-glass lists at many restaurants. Often, limiting the choices available to consumers is the only way to make sure bottles aren't opened for single pours and left to deteriorate, which is a waste of both good wine and money. To facilitate single pours with minimum waste, some wineries have turned to steel kegs that are both reusable and provide an airtight container to keep wine fresh to the last drop. "We get both the glass pour as well as a list on the bot- tle program," said Rob Summers, winemaker with Hester Creek Estate Winery in Oliver, British Columbia. "It sup- ports our bottle program, and it also gives us a chance to get the glass pours or house wine pours where we may not have had an opportunity." Hester Creek experimented with wines in beer kegs in the past, but what seemed like a good idea fell short because the wines rapidly oxidized. The winery revis- ited the idea in 2012 when FreshTAP Logistics Inc. of Vancouver, British Columbia, introduced a keg system developed by Free Flow Wines LLC in California. A blend Uncorked potential with wine ON TAP Companies cater to restaurants that don't want to waste a whole bottle on a single pour. by Peter Mitham Grapes

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