FDCH December 2011 : Page 30
nightlife GRAPE NUTS From far left: The pinot grigio on tap at Paris Club; Tribute offers three wines on tap. What’s on Tap? When it comes to wine, these five places go with the flow. BY lisa shames The way Paul Tanguay sees it, wine on tap is the future. He should know: As half of the Tippling Bros., the NYC-based consulting company responsible for some of the country’s most innovative beverage programs, including Chicago’s TAVERNITA (151 W. Erie St., 312.274.1111), he has his finger on the drinking pulse. At just-opened Tavernita, Tanguay plans for 20 wines on tap. And he’s not alone in his passion for the wallet-and earth-friendly—no bottles, corks, labels—wine trend. At PARIs Club (59 W. Hubbard St., 312.595.0800) the $7 pinot grigio and pinot noir tap pours are the restaurant’s best sellers, says partner Jerrod Melman. Since March, ENo (505 N. Michigan Ave., 312.321.8738) has featured two custom-blended wines on tap created by Wine Director Scott Harney in collaboration with California’s Silvertap Wines. At VERA (1023 W. Lake St., 312.243.9770), owner/general manager Liz Mendez loves that storing wine in kegs means no oxidation and thus fresher-tasting wines. Besides, she says, “It’s a more approachable way for people to experience wine.” For those who have doubts about the quality, Steve Cox, beverage director at TRIbuTE (800 S. Michigan Ave., 312.957.0000), which features three $7 tap offerings, has an answer. “Tasting is believing,” he says. “You really can’t tell the difference between wines on tap and ones from the bottle.” 30 FrontDesk / December 2011 PARIS CLUB PHOTO BY ANJALI PINTO
What’s On Tap?
Lisa Shames
When it comes to wine, these five places go with the flow.<br /> <br /> The way Paul Tanguay sees it, wine on tap is the future. He should know: As half of the Tippling Bros., the NYC-based consulting company responsible for some of the country’s most innovative beverage programs, including Chicago’s TAVERNITA (151 W. Erie St., 312.274.1111), he has his finger on the drinking pulse. At just-opened Tavernita, Tanguay plans for 20 wines on tap. And he’s not alone in his passion for the wallet- and earth-friendly—no bottles, corks, labels—wine trend. At PARIs Club (59 W. Hubbard St., 312.595.0800) the $7 pinot grigio and pinot noir tap pours are the restaurant’s best sellers, says partner Jerrod Melman. Since March, Eno (505 N. Michigan Ave., 312.321.8738) has featured two custom-blended wines on tap created by Wine Director Scott Harney in collaboration with California’s Silvertap Wines. At VERA (1023 W. Lake St., 312.243.9770), owner/general manager Liz Mendez loves that storing wine in kegs means no oxidation and thus fresher-tasting wines. Besides, she says, “It’s a more approachable way for people to experience wine.” For those who have doubts about the quality, Steve Cox, beverage director at TRIbuTE (800 S. Michigan Ave., 312.957.0000), which features three $7 tap offerings, has an answer. “Tasting is believing,” he says. “You really can’t tell the difference between wines on tap and ones from the bottle.”
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