Hey, I’ve been there . . . a couple of years ago I also entered into unknown territory. After years of bottling one of my commercial Pinot Noirs in Stelvin screwcaps, I embarked on an adventure into the land of wine kegs, or “wine-on-tap.” I kept hearing from sommeliers and restaurant staff how by-the-glass programs were exploding for them and wine-on-tap was leading the way. Consumers liked the environmentally friendly message, they liked the often higher-end choices of wine on offer, and, ultimately, they liked the quality they were tasting in the glass. The restaurant owners and staff loved the fact that they didn’t have to toss half-used bottles of open wine that hadn’t sold, didn’t have empty glass bottles to recycle, and that their staff was more efficient now that the “cork popping” tableside ceremony was happening less and less often. But, as a home winemaker, what if you’re not planning on selling your wine like I do and therefore the above reasons to keg your wine don’t really apply to you? Rest assured there are still plenty of
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