Tap wines have been flowing at an accelerating clip in Bay Area restaurants 
(and around the country
http://tastingtable.com/entry_detail/national/701/Restaurants_take_a_cue_from_the_frat_house.htm 
). Salt House http://www.salthousesf.com/flashsite/index.html , 
Larkspur's Tavern at Lark Creek http://www.tavernatlarkcreek.com/ , and 
the new Out the Door http://www.outthedoors.com/ in Pacific Heights all 
feature them. But who's behind this keg-fueled trend?

The answer is, in part, Jordan Kivelstadt. He and two partners are the 
enterprising founders of Free Flow Wines http://www.freeflowwines.com , 
based in San Francisco. They recognize that tap wines help eliminate 
spoilage, offer a good value and have a light carbon footprint since they 
reduce shipping weight, packaging and waste.

At the end of the day, though, the kegs must be stocked with good wine, and 
Kivelstadt, the company's winemaker, personally blends each one.

He's only 28, but Kivelstadt has made wine in four countries, including 
Argentina and Australia, and runs two of his own wine labels, Pavo
http://www.pavowines.com and Dog Daze.

For Free Flow Wines, he currently produces two wines--a racy, 
stainless-steel-fermented Sauvignon Blanc and a lush Merlot. But the 
fast-growing company has both a Chardonnay and a Zinfandel in the works, 
and Free Flow Wines is expanding its reach to states like Arizona and 
Alabama.

Apparently, this is the sort of draft the whole country can agree on.
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TastingTable
 
 
Mon. 22 Feb '10
People | SAN FRANCISCO
 
The Kegerator
Meet Jordan Kivelstadt, the man behind the wine-on-tap boom
 
Free Flow Wines
Jordan Kivelstadt
 
Tap wines have been flowing at an accelerating clip in Bay Area restaurants (and around the country). Salt House, Larkspur's Tavern at Lark Creek, and the new Out the Door in Pacific Heights all feature them. But who's behind this keg-fueled trend?

The answer is, in part, Jordan Kivelstadt. He and two partners are the enterprising founders of Free Flow Wines, based in San Francisco. They recognize that tap wines help eliminate spoilage, offer a good value and have a light carbon footprint since they reduce shipping weight, packaging and waste.

At the end of the day, though, the kegs must be stocked with good wine, and Kivelstadt, the company's winemaker, personally blends each one.

He's only 28, but Kivelstadt has made wine in four countries, including Argentina and Australia, and runs two of his own wine labels, Pavo and Dog Daze.

For Free Flow Wines, he currently produces two wines--a racy, stainless-steel-fermented Sauvignon Blanc and a lush Merlot. But the fast-growing company has both a Chardonnay and a Zinfandel in the works, and Free Flow Wines is expanding its reach to states like Arizona and Alabama.

Apparently, this is the sort of draft the whole country can agree on.
FIND Free Flow Wines
 
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