Silvertap Wines Changing the Future of Wine By the Glass
Madison, WI (August 30th, 2010)—The team behind L’Etoile, the continually rated #1 restaurant in Madison, WI, proudly opened their second concept, Graze Gastropub, this month in downtown Madison. Graze is pleased to showcase Silvertap Wines as the first wine on tap producer in Wisconsin. A cheaper, greener and fresher alternative to bottled wine, wine on tap is being served nationwide in restaurants with a commitment to reducing their carbon footprint while serving quality, affordable wine. Graze offers Silvertap’s 2009 Sauvignon Blanc, “Woods Vineyard” Sonoma County and the 2008 Merlot, Sonoma County.
Based out of Sonoma County, Silvertap grows and sources sustainably farmed and organic grapes in some of California’s top vineyard sites. Quality selections, such as their vineyard designate Sauvignon Blanc, are delivered to businesses in kegs.
“I have always thought the tradition of European house wines (from the barrel to the carafe) was charming. As I started to read more and more press about wine on tap in the U.S. my interest was piqued for Graze. (At Graze) we are driven by the ingredients we get. The cost benefits of wine on tap were appealing, but the product had to be up to the standards of what we were doing. The Silvertap Sauvignon Blanc is outstanding. It is bright, well balanced, and an easy wine to like and sell. It pairs beautifully with our menu. The Merlot is a wonderful example of a right bank blend. These wines are honest about who they are and they are all about the fruit. The wine doesn’t have a lot of handling. It isn’t in and out of the bottles; it’s not being shaken all the time. It’s pure, simple and honest and it works really well”.–Talish Barrow, General Manager Graze Gastropub
Bottles, corks, labels, foils and boxes cost an average of $2 a bottle. Eliminating this cost results in lower prices for both the business and the customer. Keg wine cuts down on production costs from 20%- 25%, providing the consumer a better deal on quality wine. As keg wine eliminates oxidation, businesses no longer have to throw away half used bottles of wine. This wastage results in a higher mark up for wine by the glass ultimately affecting the consumer’s wallet. Specifically, wine on tap reduces cost to the consumer by as much as 30%. Bottom line – good for the Earth, good for the restaurant, good for the customer.
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About Silvertap:
Silvertap Wines’ principals, Dan Donahoe, Jordan Kivelstadt and Greg Quinn are no strangers to the world of wine. Lifelong relationships with wine production made developing a portfolio of high-quality, reasonably priced wines a natural. Bill Knuttel, Silvertap’s consulting winemaker, has more than 30 years of winemaking experience in ultra-premium fine wines. Duff Bevill oversees sustainable farming of all of Silvertap’s Sauvignon Blanc from Dry Creek Valley’s “Woods Vineyard” (Donahoe’s wife’s family vineyard). Aside from the Sauvignon Blanc (’09 Sonoma County), Silvertap Wines produces a ’08 Sonoma County Merlot, ‘08 Sonoma County Chardonnay and a ’08 Sonoma County Zinfandel under their Sonoma County series. A ’08 California Cabernet Sauvignon and a ’08 California Chardonnay are currently available under their California series. Eight to ten wines, under the Silvertap moniker, are slated to be in the market by the end of summer 2010. For more information visit frreeflowwines.com
About Graze:
Graze, inspired by the New York gastropub scene, features a range of the classics presented in a small plate format courtesy of Chef Tory Miller (L’Etoile). The idea for Graze came from Chef Tory’s love of comfort foods. Inspired by the New York gastropub scene, the menus feature a range of classics executed on a higher level than traditional pub food. We chose the name Graze because grass-fed animals and rotational grazing are important to us. Also, we want the menu to inspire our guests to do just that: graze. There’ll always be a variety of dishes and small plates to choose from – the kind of stuff chefs and foodies love to eat. As is the tradition with a pub or tavern, we see Graze as a gathering place in our community – a place that is not work and not home, where you can go and feel comfortable, surrounded by familiar faces. Along with our regular menus, you’ll have the option of Friday fish fries and weekend brunches. Of course the only thing that could make this sort of place better is if it served fantastic food. The food we serve is literally inspired. It is inspired by the people who grew it and this land where it was grown. It is inspired by the wonderful meals that we have eaten in locales near and far, quaint and exotic. It is inspired by our love of people gathering over food and drink to spend some time together. For more information visit grazepub.com
Contact — HUFFINES PR
Hannah Huffines Amick
Silvertap Wines/678-488-2909/huffinespr@gmail.com
