New York's latest wine bar destination is generating buzz for what it doesn’t have: wine bottles. At Lois, in the East Village, wine is kept on tap, a bar feature that is growing increasingly popular among restaurateurs for keeping costs down, reducing waste from corked bottles and being the more environmentally friendly option.
The result, draft wine that’s also more affordable for customers.
Instead of beer, a selection of 16 red and white wines flows out of the taps at Lois with prices starting at US$4 (RM15) by the glass.
The concept also allows restaurants to expand their wine-by-the-glass menu, explains Trywineontap.com, a company that connects restaurants and wineries in the United States.
Because oxidation ruins corked wine over time, most restaurant wine menus offer limited choices by the glass to avoid having to pour spoiled wine – and money – down the drain.
When kept in stainless steel kegs, however, wine is pressurised by an inert gas to prevent oxidisation, significantly extending its shelf life.
Likewise, reusable kegs eliminate the use of excess packaging – glass bottles, labels and corks.
Though the idea of draft wine may seem positive for the most part, however, wine snobs argue that pouring a glass of wine from a tap is decidedly less sophisticated than the more ceremonial ritual of being presented the bottle at the table, uncorking the wine, swirling the liquor to release aromas and taking the first sip before giving consent for the rest of the guests to be served.
For diners in North America, Trywineontap.com offers a guide to restaurants that serve draft wine.
In the New York area, diners who seek variety and like to try different wines with every course may want to head to The Roosevelt Hotel, Harlow, and The Immigrant. In Toronto, putting wine on tap means paying US$1 (RM3.60) per 30ml at Italian restaurant Gusto. A similar price scheme is in place at Rock Lobster, where local Niagara wines are on tap for US$1.50 (RM5.50) to US$2 (RM7.30) per 30ml. – AFP Relaxnews
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