Bride & Groom MOM Subscribe

Find Local

Best Bites Blog > From the Magazine

Kegs With Lots of Class

You don’t have to be a college kid to drink out of a keg—at least when it comes to wine.

Believe it or not, wine from a keg isn’t terrible. Photograph by Scott Suchman.

Places such as the Penn Quarter brasserie Poste, the pizza-and-pasta hot spot Graffiato, and the Columbia wine bar Aida Bistro are serving value-priced wines from kegs.

“We just wanted to do something new and offer people something they’ve never seen before,” says James Horn, general manager at Graffiato, which serves Prosecco from a keg. “It sparks curiosity.”

On a practical level, kegs keep popular wines fresher longer. Because the wine goes from a stainless-steel cask directly to the glass, it doesn’t oxidize as quickly. It’s also more eco-friendly and cost-efficient. According to Dan Donahoe of California’s Silvertap Wines, a keg of wine saves 26 glass bottles from the recycling bin and reduces a winemaker’s production costs by up to 25 percent.

This article appears in the March 2012 issue of The Washingtonian.

Read Next

12 Places to Eat Corned Beef on St. Patrick’s Day

Comments
blog comments powered by Disqus

more from Washingtonian