As the keg is nitrogen charged, oxygen never touches the wine so there is less spoilage. Without glass to recycle, cork to harvest, paper used for labels and with less weight to transport creating fuel emission, there is very little waste produced. The sisters decided to work with Proletariat Wine Company, a small lot co-op which installed their system, and joined a growing group of high end area restaurants who are also clients.
“Our guests really seem to enjoy these wines! After we changed to all keg wines, at first there may have been a little reluctance, but everyone seems to have quickly accepted these pours and the feedback has all been very positive. Our sales have not been affected and have even increased,” says Leslie. “When we were carrying bottled wines, it was much more challenging to keep a consistent list.”
The Kingfish presently serves a 2010 “Oyster Killer” Sauvignon Blanc from 100% Yakima Valley grapes; a 2008 Chardonnay sourced from Walla Walla and Wahluke Slope AVAs; a 2008 Wahluke Slope AVA Riesling; and a 2010 Viogner/Roussane with one grape varietal sourced from Yakima Valley and the other from Walla Walla AVAs. Their red wines include a 2008 Walla Walla Cabernet; a 2009 classic Pinot Noir from Willamette Valley; and a 2009 BDX blend of Cabernet and Merlot from Walla Walla, aged in 100% French oak.
The Kingfish Café is located at 602 19th Avenue East, Seattle and is open seven days a week. Happy Hour, which features a choice of two select red or white wines for $5 by the glass, is from Monday through Friday from 4 – 6 pm. For information call (206) 320-8757. Proletariat Wine Company can be found on-line at http://proletariatwines.com .