Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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52 nshoremag.com November 2014 photograph by mike diskin Business ne sips Wine on Tap A local business packages good wine in new ways. By Jeanne O'Brien Coffey it might cause diners to do a double take, but some restaurants are serving wine in a new way—on tap. It's environ- mentally friendly, cuts down on waste, and is a good value, says Brandy Rand, partner and chief marketing officer for Richer Pour, a Boston-based company that is selling fine wines in alternative packag- ing. Rand, a Marblehead native, along with founder and CEO David Gordon, is at the forefront of a new trend in wine sales. The company, founded just last year, already offers tap wine in restaurants and enter- tainment venues in five states, including 62 Restaurant in Salem and Maggie's Farm in Middleton. "With wine on tap, you get a better product," Rand says. It's also a fresher product, as the kegs keep wine airtight for 30 days. "We've all had that experi- ence where you order wine by the glass and it's been open a few days, and it's just not as fresh," Rand says, adding that their product is catching on quickly in part due to Richer Pour's innovative recyclable keg system—one that the company can install in under an hour, eliminating one of the biggest stumbling blocks for restaurants. Richer Pour is focused on providing a high-quality quaff, working with vineyards in the United States and in Europe to produce rosé from France, prosecco, Pinot Grigio and Sangiovese from Italy, Garna- cha from Spain, and Chardonnay and Cabernet Sauvignon from California. Expanding on their motto "Trust the Tap," the company started putting the same high-quality product in a bag-in- a-box format over the summer, making Wine Tasting Richer Pour sells fine wines in alternative packaging such as tapped kegs.