5@5 – Dan Donahoe – Eatocracy

February 21st, 2011

05:00 PM ET

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5@5 - Dan Donahoe

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

The next time you grace the local watering hole with your presence and ask, "What's on tap?" - the answer may be Sauvignon Blanc.

Dan Donahoe is the founder and managing partner of Silvertap Wines in the heart of California Wine Country, Sonoma. Silvertap's leadership team is among the increasing number of vintners kegging wine in order to decrease their carbon footprint and increase their profit.

Want to know their wine and reason behind the process? Take a swirl.

Five Reasons Why Wine Can and Should be Served on Tap: Dan Donahoe

1. Go green, man!
"The fact that wine on tap can eliminate the large carbon footprint from bottles, corks, labels and boxes translates into a no-brainer for many businesses. It is a greener alternative with our easy-to-use reusable barrels. Less to manufacture, less to ship, less to store and no trash. Wine on tap: saving the planet, glass by glass."

2. A perfect pour, every time
"Nitrogen gas preserves the wine as it pushes from the barrel, eliminating oxidation and preventing spoilage. The 130th glass is as fresh as the first no matter how long it takes to empty the barrel."

3. Increased profits
"So many chefs and operators get hurt on their liquor costs from tossing half-used bottles of wine. With the elimination of oxidation, this problem is solved and operators can get more profit out of their inventory. Not to mention, this wastage results in a higher markup for wine by the glass - ultimately affecting the consumer’s wallet."

4. Consumer saves!
"Bottles, corks, labels and boxes cost an average of $2 bottle. This cost is eliminated. Because of this, you can get excellent wine at a lower price. This results in lower prices for both the business and the customer. Wine on tap reduces cost to the consumer by as much as 30 percent, so operators can really ramp up their wine-by-the-glass program with some top notch tastes for almost half the price."

5. Streamlined service
"No corks to pull, no bottles to stock, inventory or recycle. Wine service just got a lot more efficient."

Have you tried wine on tap? If not, would you have reservations about doing so? Spill your favorite kegged wines and opinions in the comments.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

Posted by: Eatocracy Editors
Filed under: 5@5 • Sip • Think • Wine

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soundoff (8 Responses)

Doug Smith

For the record, I would have no problem drinking wine from a tap (probably want to beef up those wind glasses a bit though).

Correct me if I'm wrong: it seems like you would have to make more barrels to accommodate this shift to wine-on-tap. I thoroughly support using smarter, reusing & recycling. There's just something I'm not clear about regarding this shift in the usage of materials.

If the goal is to reduce your carbon footprint by going from using glass bottles (& corks) for storage, shipping & serving wine, then are you proposing to ship wine in the barrels that were previously used to age & store that wine?

If so, then won't you have to make more barrels? Since the barrels are made of wood, are you really making any ecological/green headway by using more wood & zero glass & cork (which is already being replaced in the wine industry)?

February 22, 2011 at 7:55 am |
- Doug Smith
  
  Should have been "wine glasses" instead of "wind glasses."
  
  February 22, 2011 at 7:57 am |
  - Jdizzle McHammerpants
    
    You are hereby reprimanded.
    
    February 22, 2011 at 9:01 am |
- brian
  
  it says that they'll be using "easy-to-use reusable barrels".
  
  February 22, 2011 at 4:16 pm |
Jerv

Not much of a wine drinker but as a bean counter this caught my eye, "Wine on tap reduces cost to the consumer by as much as 30 percent." Indeed. And no more cork huffing. Nice.

February 22, 2011 at 7:45 am |
jillmarie@jdizzle

I think the cork is used to visibly see if the wine has gone bad. I don't think anyone's supposed to actually smell the cork. That's what I read in a books on wine. I'm actually going to take winemaking classes, so I'll find out then.
I never really thought about wine on tap, it seems like a great idea! Especially when it's better for the planet and saves consumers money.

February 21, 2011 at 5:32 pm |
- Jdizzle McHammerpants
  
  A running Eatocracy joke, jill. ;)
  
  February 21, 2011 at 5:42 pm |
Jdizzle McHammerpants

How are you supposed to know the wine is good if you can't smell the cork?

February 21, 2011 at 5:18 pm |