Happy weekend for grapefriend – I went to a place where they had wines and beers right next to each other on tap. The wine on tap trend has been around for a little bit, but I just hadn’t personally seen it in effect. Yes, there are those places where they have bottles in cold storage and you insert those cards to get a few ounces, but that’s not what I mean. I’m talking about right on tap, front and center at the bar, with pulleys and everything like it could be Blue Moon.
I was taken to Colonie in Cobble Hill, a neighborhood I’d never been to but am now intrigued by due to this situation of goodness. I got to talking to the bartender, who said the wines were all tapped into kegs under the bar and were all pretty much drink-young types. Wine in a keg – seriously, where was this when I went to college??? Tap fans argue it keeps the wine fresher, there’s no chance of corkage (like screw caps), and it’s more eco-friendly. Excitement level about all that: 4, maybe 5. Excitement level that wine is getting a main stage play: 10.
I’d read about Gotham Project kegging their wine, so sampled the Riesling they had on tap (it IS the Summer of Riesling after all). It’s from the Finger Lakes and has a killer poster. The Riesling was good, pretty crisp and on the drier side. Then the bartender poured me a sip of the Paumanok Chenin Blanc which I liked, and I also tried the Hermann J. Weimer (nerd name defined) Pinot Noir rosé that my friends ordered which I also liked though it was a bit dry for me.
Looking forward to seeing more of this. Rager of a keg party.