If you want to have a bottle of wine at Highland Grill, you'd best get there soon. Within a month or so, the popular St. Paul eatery will be serving fermented grape juice one way only:
Out of a keg.
"I'm going to pull all my bottles and just go with eight taps," said Luke Shimp, co-owner of Blue Plate Restaurant Co. Earlier this year, he brought in a half-dozen keg wines at sister restaurant Scusi, and "the response there has been overwhelming."
Several local restaurants -- including Scusi, Sopranos Italian Kitchen and 3 Tiers -- are already, uh, tapping into this trend. The merits of keg wine are many and varied, ranging from reduced packaging and shipping costs for the wineries to fresher flavors and less spoilage for consumers.
"It's really great for wines that you want to drink young," said Bryan Herr, co-owner of 3 Tiers in Minneapolis. "You don't have the waste, and the wine stays fresh indefinitely."
When Herr and his wife, Sarah, wanted to augment their bakery/cafe business with a wine bar, the emerging keg option was a natural fit. Since expanding their hours into the evening last month, they have sold more wine from five kegs than from their dozen-plus bottle selection.
"I thought we'd have objections," Herr said, "like 'Is this boxed wine?' I was prepared for having to educate our clientele, but it's been the opposite. They have been, 'Oh, that's cool' or 'Oh, I had this in California.'"
Keg wines have been hot in San Francisco and Napa for a couple of years, and of course it usually takes a good while for such movements to migrate from the coast to our decidedly landlocked locale.