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Berryessa Gap Vineyards

Mike Anderson
May 29, 2010 | Mike Anderson

View From the Barrel Rack

Two alternative ways to serve wine to restaurant consumers have recently stimulated conversation in the wine industry. One method presents a carafe of wine and charges customers by the number of ounces they consume and the other has wine served from kegs.

In both cases I think (hope) the idea is to remove some of the pretentiousness from wine and give customers a glass of wine that doesn’t require a credit check. At least for the time being, we still put our wine in bottles but we applaud any innovation that demystifies the consumption of wine.

We have always held as our goal, the presentation of honest wine at an honest price. Consuming wine should not be a test of your sensory skills
or a reflection of your bank balance, it should be a pleasure. 


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