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Wine On Tap Anxiety: What To Do When There’s No Wine Bottle in Sight
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Ordering wine at a restaurant is changing fast, and traditional glass bottles are no longer the only option on the table. This episode of Everyday Sommelier dives into the hottest restaurant wine trend: alternative wine packaging—from wine on tap and kegs to cans, Bag-in-Box, and eco-friendly recycled bottles.
Kristi Mayfield explores what’s driving this seismic shift, including sustainability, lower costs, and fresher wine by the glass. Plus, learn why restaurants and wine bars are doubling down on non-traditional packaging and how it benefits adventurous wine drinkers looking for variety without waste!
Ever wondered whether kegged wine or wine in a can can match your favorite bottle? Kristi breaks down freshness and quality myths, covers the environmental impact, and explains how alternative formats are making wine more approachable (and fun!). Get practical tips for trying these new options the next time you spot them on a restaurant wine list—including how to get the most out of your next group dinner and why these changes aren’t just a fad.
BY THE TIME YOU FINISH LISTENING, YOU’LL DISCOVER:
- How wine on tap, kegs, and cans solve restaurant wine waste and freshness issues.
- The cost and sustainability advantages of alternative wine packaging for both restaurants and drinkers.
- Why you should challenge traditional wine stereotypes and embrace new packaging for a better by-the-glass experience.
- How to confidently order and enjoy wine from kegs, cans, or bags at your next restaurant outing.
Timestamps:
00:00:51 – The Rise of Wine on Tap: How Restaurants Are Changing the Game
00:03:06 – Reducing Waste and Saving Costs: Why Restaurants Embrace Wine Kegs
00:07:46 – Boxed Wine’s Resurgence: Quality, Freshness & Perception
00:09:28 – Canned Wine for Outdoor Dining: Safety, Portion Control, and Younger Consumers
00:12:23 – Making the Leap: How to Confidently Try Alternative Wine Packaging
00:13:55 – Sustainability Trends: Recycled Bottles, Tetra Packs & The Future of Restaurant Wine Service
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