Washington wines in kegs, steel casks.
A small cask makes a good wine
Keg packaging eliminates bottle shock and glass recycling, reduces labor costs, and minimizes the wine wastage involved with corked bottles and old wine. The containers require less space than the equivalent amount of bottled wine; this gives you more wine along with reduced labor costs, minimal waste and maximum savings. Your staff will be happier, your customers will enjoy great wine at a great price, you’ll get better margins, and we’ll all share in a greener planet.
We use 100% 304 grade stainless steel kegs and fill the kegs directly from the blending tank at our winery and immediately seal them under pressure using inert gas. This prevents oxidation and spoilage. The wine will remain fresh for six months or longer as long as it remains under pressure. Our primary keg size is 19.5L with larger formats available. (19.5 L = 26 bottles)
Installation is a cinch.
Wine-on-tap uses a system similar to your beer lines. We help guide you through the installation process and offer custom installs.
Kegging mean less packaging and production costs (labels, corks, bottles, bottling, boxes, storage) and those savings are passed on to you and your customer. The keg system guarantees that every glass will be fresh – no more pouring out of old open bottles. The overall savings can result in more than 25% savings over bottled wine.
In a standard wine-by-the glass program, restaurants often keep an opened bottle around for hours or days, increasing the threat of oxidation. but that’s not a concern with kegs. By taking the bottle out of the equation, you also eliminate concerns about bottle variation, bottle shock and faulty corks… Wine in kegs weigh less than an equivalent amount Of wine in bottles, which reduces transportation costs. Because of that, many keg wines are sold at a discount By as much as 25 percent off of the wholesale bottle price, discounts which are passed on to the consumer.
–Winespectator.com. Tapped in: Wine in kegs. by MaryAnn Worobiec, October 12, 2011