It was very satisfying to read Master Sommelier and Kimpton Hotels and Restaurants’ Director of Wines Emily Wines’ post regarding her love of box wine and other alternative wine packaging. For years we have been talking about the virtues of using box wine in hotels and restaurants but the discussion rarely goes beyond using BIB for cooking wine. Aside from the obvious appeal of using a wine with a lighter carbon footprint, the freshness factor of wines dispensed from BIB ensures that guests will truly enjoy their glass of wine. This also comes into play with the use of wines on tap. Emily writes, “In many of Kimpton’s restaurants we are experimenting with wine on tap. The wines we serve are all from small boutique wineries known for extreme high quality. We love that every glass served is as fresh as the first from the keg. Our bartenders also love not having their garbage cans stuffed with empty bottles at the end of the night.” We will be checking back in with Emily to see how things develop as wines on tap become more mainstream. Kudos to Emily and to Kimpton Hotels and Restaurants for moving beyond the bottle!
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