Check out recent stories about Vinovium Partners:
With their wine merchant business, Craig Mayer and Daniel Kelada believe they are fulfilling an important need for the Texas wine industry as it continues to grow and find fans both in the state and beyond.
Austin, Texas-based Vinovium Partners, a regional wine négociant, has announced the availability of a range of fine wines in 20-liter kegs for sale to restaurants, bars, caterers, casinos, concessionaires, and cruise-ship companies throughout the United States.
Austin-based Vinovium Partners, a Texas wine négociant, is pleased to be providing wine for the events and banquets group of one of the nation’s most prestigious hotels, the Ritz-Carlton Dallas. The hotel joins Vinovium Partners’ growing roster of hospitality clients enjoying the advantages that the négociant’s kegged wines provide.
Texas Monthly has partnered with Vinovium Partners, a fulfillment house that focuses on shipping Texas wines, as a way to send Texas selections featured throughout the year to members of TM Wine Club.
Check out recent stories about keg wines:
A growing number of restaurants and bars are putting kegs of wine behind their bars, pouring wines by the glass from a tap. While the trend is not a new one, it has finally caught on as wineries, restaurants and consumers alike discover that the wines are good and there are economic and environmental benefits to kegs.
The Whole Foods in Austin claims to be the first national grocery retailer to offer a refillable container wine on tap. They’re calling the new venture “Old Schoolers” and the classic glass jugs, with a fittingly simple no-frills logo, come in 12 oz, 32 oz, and 64 oz sizes. The concept is simple: you buy a reusable jug, bring it to the bar area in the back of the grocery store and have one of the bartenders fill it up with one of the several wine varietals.
Wineries . . . are supplying restaurants and bars in the Greater Seattle area with keg wines, a strategy that virtually eliminates waste. Wine kegs hold 5.16 gallons of wine, the equivalent of 26 bottles or 140 5-ounce glass pours. This means a restaurant doesn’t need shelf space for 26 bottles, nor does it need to dispose of those bottles or waste any wine that becomes oxidized after a couple of days.