Wine in a kegerator?

[Karpro]

I've been working on my bar for a while and I getting near the point of working on the built in kegerator. Is it possible, has anyone ever done, a dual tap tower with one pouring beer and one pouring wine? Not sure if it's possible or not.

[Quads]

I know wine comes in a box..... good wine.... [/joke]

I've never seen wine sold in a keg. Science tells me it's because wine doesn't get along with aluminum.

[Doctor_XXX]

Plus, I'm not sure how you'd force it out of the tap. CO2 would carbonate it after a while (not right) and regular air or O2 would make it go bad after a while too. They have dispensers at some wine bars (like Hostile Grape in Vegas) but I think they are mechanically or gravity feed, directly from a fresh bottle. It is certainly possible, but I don't think a kegerator setup would be best for distributing wine...

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[Man Cave Authority]

If you're going to do a built in kegerator, do you have the space to enlarge the built in? That way you could have a built in kegerator and a built in wine cooler. I think for display purposes it would look better, plus you have the opportunity to put more than one type of wine in there (including the nice boxed wines...).

Brad

[Doctor_XXX]

Originally Posted by Karpro

I've been working on my bar for a while and I getting near the point of working on the built in kegerator. Is it possible, has anyone ever done, a dual tap tower with one pouring beer and one pouring wine? Not sure if it's possible or not.

RECENT STORY LINK

First, they came out with fake corks, then screw cap bottles — and, sacre bleu, now some serious restaurants are dispensing wines from kegs.

[King of the Farm]

While it's not impossible... I would say the challenge is Oxygen.

Once oxygen is introduced to your wine, the clock starts ticking. Most good wines need the air to open up, and improve, but anything on tap (especially if you're not pouring high volumes where turnover is no issue) would mean it was open for some time and it would likely be terrible in a very few number of days.

A couple hours of oxygen = Good
A couple days = Bad

The really high end wine serving systems use Argon or Nitrogen capsules/tanks to replace any space with those gases instead of oxygen.

[Doctor_XXX]

Some of THESE seem kinda interesting, too. The liquid you are dispensing (wine, beer, liquor, whatever) is sealed in an internal bladder, and another bladder surrounds it, which is pressurized and "squeezes" the liquid out...no air or gar or light ever comes in contact with the liquid you are dispensing from the internal section. Plus, the entire contraption is recyclable afterwards...lower shipping and waste costs.

Interesting, if nothing else.

[Quads]

^^that's^^ what I was guessing when I read further on it.
Considering Oxygen is the killer as KotF notes, I wonder if anyone has ever tried argon or another 'non-wine killing' gas to pressurize the tank.

The bladder inside the keg seems foolproof.

[King of the Farm]

Argon really works the best... Nitrogen is going away on these units.

The problem with Argon is that it's expensive... relatively speaking.

[brown6555]

Iv'e done this using a corny keg and nitrogen. You don't want to use co2 because it will carbonate the wine.