Roll out the barrel as wine on tap takes off

FANCY a pot of pinot gris with your chicken schnitzel?

Well, almost.

Wine is being increasingly served on tap in Melbourne bars and restaurants.

St Kilda gastropub the Newmarket has nine Victorian wines on tap, stored in 18-litre stainless steel kegs.

In a more casual approach to quaffing, the wines, including chardonnay, sauvignon blanc, pinot gris, shiraz and sparklings, are served in tumblers or carafes.

Assistant restaurant manager Nathan Garske said most patrons were enjoying the novel idea.

"The feedback has been mostly good. Some people are still old school and prefer a bottle," he said.

"They are all good quality Victorian wines.

"It's not dissimilar to the system used for beers ... "

Patrons can buy a bottle of premium imported wine from $72, but the cheaper wine is on tap.

At Southbank, restaurant Giuseppe Arnaldo & Sons has a selection of five wines on tap, including a moscato. The wines are blended for patrons.

So, how does it taste?

Victorian Wine Industry Association chairman Chris Pfeiffer said wine stored in kegs could taste even better and fresher.

"It should help keep the wine, and it shouldn't affect the taste or quality of the wine if inert gas is used," he said.

"Back in the '80s there were a lot of 10-litre kegs using inert gas to push the wine out."

Consultant sommelier Raul Moreno-Yague conducted a taste test of five wines yesterday for the Herald Sun at the Newmarket, and said he could taste little, if any, difference.

"The only thing I noticed is that the red wines could be a little warmer," said Mr Moreno-Yague, a former Vue de Monde sommelier.

"But only really the shiraz, it suits the pinot noir and the tempranillo.

"I think it's a great idea, Australia has a beer culture and this could make wine more accessible for people."