Order [d] Red from a Keg at Root Down
Perhaps if a barfly such as the infamous character Norm from the popular 1980s sitcom “Cheers” frequented the bar at the haute Highlands eatery Root Down, he would have ran up a tab up on glasses of our [d] Red instead of domestic beer.
If it comes out of a tap, you’d have to imagine he’d be interested, and as of mid-October, our signature red blend has been poured from a keg at Root Down.
But Norm doesn’t live here. Luckily thousands of people who seek out local products call Sunnyside, Highlands and the surrounding neighborhoods home.
That’s why this new partnership with Root Down is so exciting. The funky restaurant has a menu filled with local vegetables, meats, breads, beer and more. With the addition of [d] Red in a keg, its wine list, which already features several Colorado offerings, has become even more local starting with the by-the-glass program.
While Root Down is the first to jump on board with our keg offering, we anticipate these systems being the next big step to getting more local wine on restaurant menus. We hope to add another five or so wine lists shortly.
The system works much the way a beer keg operation does. We fill the keg with the equivalent of 15 bottles of wine, and after delivery, the system can be kept in cold storage without the intrusion of oxygen, meaning wine stays fresh for 60 days. Beats opening a bottle, pouring a few ounces and not having another glass ordered for three days, thus ruining the rest, which is the ultimate waste in our minds.
Let’s just put it this way: Selling wine from a keg probably makes more sense than producing wine in a northwest Denver business center. Not to mention, each time we fill a keg, we shave the cost of buying glass, bottling and labeling. We sell it cheaper, meaning you’ll save a few bucks, too.
It’s environmental, too. The savings on glass goes beyond price; it means less waste.
But perhaps the most intriguing aspect of kegged wine is the doors it opens to getting Colorado vino on local restaurant menus. The cost, ease and ability to keep wine fresh makes it easy for restaurants such as Root Down to say, “Yes.”
Ordering wine from a keg still may sound a little weird and take a little getting used to, but we think Norm would be hooked on the taste and freshness and hope you will be too.
[d] Red wine pairing:
[d] Red is a blend of classic Bordeaux flavors (merlot) plus a little new world flair (syrah and zin) that loves meat with a little kick. Try Root Down’s Colorado Grass-fed Buffalo Sliders served with cheddar, caramelized onions, tomato jam, mustard and pickles on a challah bun. Not to mention, the meat and bread ((from Udi’s, a north Denver staple) are locally sourced.
For More:
Root Down, 1600 W. 33rd Ave., Denver, 303.993.4200
If it comes out of a tap, you’d have to imagine he’d be interested, and as of mid-October, our signature red blend has been poured from a keg at Root Down.
But Norm doesn’t live here. Luckily thousands of people who seek out local products call Sunnyside, Highlands and the surrounding neighborhoods home.
That’s why this new partnership with Root Down is so exciting. The funky restaurant has a menu filled with local vegetables, meats, breads, beer and more. With the addition of [d] Red in a keg, its wine list, which already features several Colorado offerings, has become even more local starting with the by-the-glass program.
While Root Down is the first to jump on board with our keg offering, we anticipate these systems being the next big step to getting more local wine on restaurant menus. We hope to add another five or so wine lists shortly.
The system works much the way a beer keg operation does. We fill the keg with the equivalent of 15 bottles of wine, and after delivery, the system can be kept in cold storage without the intrusion of oxygen, meaning wine stays fresh for 60 days. Beats opening a bottle, pouring a few ounces and not having another glass ordered for three days, thus ruining the rest, which is the ultimate waste in our minds.
Let’s just put it this way: Selling wine from a keg probably makes more sense than producing wine in a northwest Denver business center. Not to mention, each time we fill a keg, we shave the cost of buying glass, bottling and labeling. We sell it cheaper, meaning you’ll save a few bucks, too.
It’s environmental, too. The savings on glass goes beyond price; it means less waste.
But perhaps the most intriguing aspect of kegged wine is the doors it opens to getting Colorado vino on local restaurant menus. The cost, ease and ability to keep wine fresh makes it easy for restaurants such as Root Down to say, “Yes.”
Ordering wine from a keg still may sound a little weird and take a little getting used to, but we think Norm would be hooked on the taste and freshness and hope you will be too.
[d] Red wine pairing:
[d] Red is a blend of classic Bordeaux flavors (merlot) plus a little new world flair (syrah and zin) that loves meat with a little kick. Try Root Down’s Colorado Grass-fed Buffalo Sliders served with cheddar, caramelized onions, tomato jam, mustard and pickles on a challah bun. Not to mention, the meat and bread ((from Udi’s, a north Denver staple) are locally sourced.
For More:
Root Down, 1600 W. 33rd Ave., Denver, 303.993.4200
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