Indeed, something this bad only deserves to be slapped, but just because it’s not every one’s cup of tea, doesn’t mean it doesn’t serve a purpose. Although far from the popular heights of the nineties, ‘goon’ may soon be coming back to a restaurant near you – this time in a different guise.
Boisset Family Estates runs DeLoach Vineyards in the Russian River Valley region of Sonoma County, California. They have been pioneering a variation, essentially involving bag-in-a-box housed in elegant wooden barrels.
For over a year Boisset have been bringing the bag-in-barrel concept to their key restaurant clients, selling them the environmental and storage advantages of the system. Considerable weight savings are made and there is no need to ship and recycle glass bottles. In addition, there is no need to worry about half empty bottles at the end of each day. The bag keeps the wine fresh for longer.
For some high volume bars and restaurants, wine-on-tap systems and kegs may more or less do the same job, but the bag-in-barrel has proved to be a “good conversation piece” according to Brad Wermager, director at Wildfire Wine & Spirits, a small chain of steak-and-seafood restaurants in Chicago.
Not as easy to slap when it’s in a barrel, though Brad, is it?