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02.2011

Massachusetts Beverage Business

archivedOnWineReport

IS BUBBLY-ON-TAP THE NEXT BIG TREND?

It may not sound glamorous but there’s a new trend bubbling up in New York: sparkling wine on tap. No, it’s not particularly elegant but it is growing in popularity and is tremendously cost-effective if you serve a lot of sparkling wine. Many restaurants in the Big Apple already serve still wine on tap but sparkling wines are catching on. New York’s T. Edward Wines imports Prosecco kegs and currently sell to about 1O high-volume places in the metropolitan area that feature mimosas and cocktails made with sparkling wine. The company began selling the kegs more than a year ago and may add Spanish Cava to its on-tap offerings. The fizz technology is different from that of a standard beer keg: the gas pressure is kept separated from the sparkling wine until it is tapped or shot out of a soda gun. It requires a lot of pressure: 32 to 33 pounds per square inch (about car tire pressure) to maintain fizz.

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