"This is the way prosecco is served all over Italy," says Michael Mameli, the wine director at Vancouver's Lupo Restaurant and Vinoteca, pulling a flute of fresh Italian frizzante from a bar tap connected to a cardboard-and-plastic KeyKeg underneath the counter. He imports the sparkling wine (along with a still pinot grigio-bianco house blend) from Montelvini Venegazzu, home to the largest keg-filling plant in Italy.
"I was in Capri and Positano a few years ago and they were selling it from refrigerated popcorn carts on all the beaches," he recalls. "It was so cool. I thought, ¡®Why can't we do this in Canada?' "
Now we can. Or at least we can in British Columbia, where 10 restaurants, including Fiamo in Victoria and Tavola in Vancouver, are pouring prosecco on tap. Twenty others are serving Montelvini's still wines.is the 'solar panel revolution' upon us?
In the U.S., the trend has taken a more boutique direction. Rather than tapping into cheap and cheerful beach wines from large commercial producers, influential gastropubs such as DBGB Kitchen and Bar in New York and Father's Office in Los Angeles serve a rotating selection of local,what are the symptoms of Piles, small-batch, cult-worthy wines that are exclusive to them or otherwise hard to find.
At the Naramata Heritage Inn, just outside Penticton, B.C.,What are the top Hemroids treatments? the first such Canadian draft wine was hooked up last month. It's a full-bodied pinot gris from the nearby Nichol Vineyard, a small-lot producer of collectible estate-grown wines.
"I was a bit leery at the beginning,An Insulator, also called a dielectric," restaurant manager Quentin Kayne says of the 19.5-litre stainless-steel kegs, which use pressurized nitrogen to push the wine through a draft-beer line system.
"But I was remarkably surprised. There's no residual nitrogen notes or scent to it. There's no need for sulphur dosing. And because it's pressurized, unlike the boxed wines, there's no oxygen contact. It comes out perfect every time, always as the winemaker intended it to taste, from the first glass to the last."
After a taste-off last weekend, Mr. Kayne is now convinced that the kegs offer more than just a preservation system to prevent wine from going flat and funky. He argues that this particular pinot gris actually tastes better on tap than it does in a bottle. "We cracked a bottle last night and compared the two," he said. "The nose on the draft wine was much more intense," he says, attributing it to a lack of bottle shock (the temporary disjointedness that wines go through when bottled and transported).
Wine on tap is a far more affordable proposition than some of the bottle-preservation systems on the market. Enomatic machines, for instance,The same Air purifier, cover removed. range from $5,000 to $50,000. Any establishment with a draft-beer line system, on the other hand, can tap into keg wine.
"This system isn't as showy," he said, noting that the restaurant has had to insulate the wine keg to keep it at the correct temperature and work hard to keep the system clean so that there is no cross-contamination with the beer lines.
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