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    THE PRESS DEMOCRAT | NOVEMBER 30, 2011

    “Wine on tap is the hot new trend”
    There’s a new trend in wine packaging, and it borrows from its beer brethren. Restaurants have begun keeping wines in kegs, and pouring it out of a tap.
    Read full story »

    THE WALL STREET JOURNAL | MARCH 2011

    “Paper or Plastic? Wine by the Box, Keg and Can”
    Wine on tap has been attracting more and more winemakers in the past several years. Sonoma-based Dan Donahoe, one of the first wine-on-tap producers, told me he sold “the equivalent of 5,000 cases” in 2010 and expects to sell four to five times that much in 2011. Once pretty much alone in the market, he estimates there are three or four more companies producing wines on tap and numerous wineries (Saintsbury, Palmina, Syklark) who use his “custom kegging” services.
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    WINES & VINES | MARCH 2011

    Rolling Out the Kegs: Restaurants Increasingly Tap Advantages While Working Out Bugs
    One of the most ambitious keg wine producers in Free Flow Wines, which produces the Silvertap brand. It is based is Sonoma County and grows and sources sustainably farmed and organic grapes in some of California’s top vineyard sites.
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    CNN’S EATOCRACY | FEBRUARY 21, 2011

    5@5 – Dan Donahoe: Five Reasons Why Wine Can and Should be Served on Tap
    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.
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    THE BAY CITIZEN | FEBRUARY 18, 2011

    A Brief History of Wine By The Glass
    It’s standard fare these days to find quality wines served by the glass in restaurants. In fact, the trend has become such a phenomenon since the recession that it’s having an impact on the Bay Area’s celebrated wine country…
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    WINE ENTHUSIAST | DECEMBER 31ST, 2010

    Gourmet or Passe 2010? Culinary Trends of the Last Year That We Love and Loathe
    Love-What’s on Tap? Wine. Free Flow Wines (Silvertap) and others are bringing the idea to restaurants. Cork-free, eco-friendly kegs have been sighted at OTD (San Francisco) and Irving Street Kitchen (Portland, OR).
    Read full story »

    DESERT LIVING TODAY | DECEMBER 9, 2010

    Tap Into This
    Turns out like most things vine-centric, this trend started in California’s wine country. Based out of Sonoma County, Silvertap Wines is the leading proponent of these so-called “free flow wines.” Each Silvertap wine system stores the juice inside a chilled, recyclable metal keg pressurized with nitrogen, so it never mixes with oxygen or other contaminants that eventually turn wine into vinegar. Even better, it’s the greenest way to drink, since a wine-tap eliminates the need to create and ship wine bottles, not to mention all the trees saved by eliminating corks, wine labels and cardboard shipping containers.
    Read full story  »

    BEVERAGE MEDIA | DECEMBER 2010

    Grapes on Tap: The New Wine-in-Keg Wine Phenomenon Takes Off
    in Restaurants Nationwide
    Considering wine on tap makes so much sense for the very same reasons beer on tap continues to prosper—packaging efficiency, a lower carbon footprint, flexible serving options and cost effectiveness that finds its way to the bottom line—its been a long time coming. In the case of wine, you can even add reduced loss to spoilage and cork taint as benefits. As the pioneer in the market, Silvertap, {which} plans to have eight to ten wines under the Silvertap moniker in the market by Spring 2011.
    Read full story (see page 28) »

    EAST VALLEY LIVING | SEPTEMBER 9, 2010

    Arizona Embraces Wine on Tap
    “The Lodge was looking for a way to increase traffic and liked the idea of offering wines from the tap as a value priced quality product. Silvertap Wines are, without question, very much a popular item at the bar. Margins are superior and we are looking forward to adding another varietal to the mix.”
    — Ryan Clark, Executive Chef | Lodge on the Desert (Tuscon).
    Read full story »

    BEHIND THE BURNER | SEPTEMBER 30, 2010

    Goodbye Frat, Hello Chic
    More winemakers are noticing that keg wines are gaining steam and aren’t wasting time embracing the trend. Newly-launched Free Flow Wines (Silvertap), based in Sonoma, CA, bypasses the bottle altogether and sends all five of their sustainably-farmed varietals straight into kegs.
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    SAN FRANCISCO CHRONICLE | JULY 26, 2010

    Restaurants Uncork More Wines by the Glass
    Restaurants are amping up the volume on what’s available by the glass and making sure that the wines poured are at optimal freshness. “It’s one of the most exciting times to be drinking wines by the glass,” said Talia Baiocchi, U.S. wine editor at winechap.com.

    SAN FRANCISCO CHRONICLE | APRIL 1, 2010

    What’s on Tap? Wine.
    Keep an eye on your bartender the next time you order a glass of wine at OTD, Charles Phan’s new San Francisco outpost. Chances are it won’t be coming from a bottle, but a tap. That’s right. A tap. Eight wines are being served from sterling spigots at the new Bush Street spot, and wine director Gus Vahlkamp couldn’t be happier about what they represent.

    OTD boasts the most extensive setup in town, with 12 custom taps dispensing an eclectic array of wines, including the 2008 Free Flow Sauvignon Blanc ($4/glass) and LIOCO’s 2008 red Indica ($7).

    The setup is proving to be a hit with diners. Vahlkamp is going through three kegs per week of the Free Flow Sauvignon Blanc; he estimates that wine on tap accounts for about two-thirds of OTD’s by-the-glass sales.
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    THELOCALDISH.COM | FEBRUARY 3, 2010

    Premium Keg Wine Hits the Marketplace!
    In Northern California there are over 50 restaurants and bars pouring keg wine. It isn’t a new concept, they have been doing it in Europe for years. In Italy, wine on tap is called vino alla spina, other countries utilizing the keg system include Spain, France and Germany.

     

    MYDAILYWINE.COM | FEBRUARY 6, 2010

    Free Flow Wines Champions Local Wines on Tap
    Before Free Flow, the wines on tap concept was a free for all, with each restaurant and winery fending for themselves in regards to organizing kegs and wine available in bulk. This is not commercial, grocery store juice but artisanal wines made affordable. The kegs are very eco-friendly, as they cut down on glass bottles, packaging, trucking poundage, etc. But it is gratifying that the wines are of a like-mind, some are made with organic grapes as well as native yeasts.

    NYDAILYNEWS.COM | APRIL 13, 2010

    Wine Keg Party?!
    Now, none of this means anything if you can’t find good wine in a keg. Luckily, you can! We have previously discussed the wines of Lioco, now available in kegs. The always-interesting wines of the Scholium Project can now be found in said packaging. Free Flow Wines is making some interesting stuff that is gaining greater distribution every day!
    Read full story »

    EATER SF.COM | MAY 18, 2010

    New Wine-On-Tap Wave: Hog & Rocks, Roam Burgers, MORE
    Silvertap is the first brand in the country to create a winery for the sole purpose of producing high quality wine for keg distribution, effectively streamlining the process from vineyard to tap.
    Read full story »

    CULINARY TRENDS MAGAZINE | LATE SPRING 2010

    Tap That Keg and Let the Wine Flow Freely
    Delivering a quality wine at a reasonable price is finally available to guests who seek an affordable and palatable option on the beverage menu.

    FOOD ARTS MAGAZINE | JUNE, 2010

    The Tapping Point
    It’s fun to be on the edge, and tap wine promises to be a tsunami.