Edmond Masjedi Responds to Growing “Wine on Tap” Trend

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Although serving wine on tap has existed for many years, American consumers have not embraced this practice until recently. As a professional who has worked in the wine production industry, Edmond Masjedi comments on this new trend of wine consumption.

Although wine and beer are two beverages that often go hand-in-hand in terms of alcoholic categorization, the two have developed two distinct personalities. Beer has served as a casual, convenient drink to enjoy in bars and at parties, while wine has generally been accepted as a formal, pretentious drink. However, a recent article from The Daily Herald reveals that a new trend in wine consumption may be changing the way Americans approach this distinguished beverage. Many bars and restaurants across America are changing routine to offer wine on tap, providing a full-bodied beverage to customers just as they would enjoy a draft beer. Edmond Masjedi is one professional who knows wine—as a prominent figure in distribution, he has helped popularize many affordable wines throughout the United States. He explains that although the “wine on tap” trend is relatively new in terms of popularity, he expects it to have a positive impact on adult beverage culture.

Although the article explains that wine on tap has yet to make its way into American suburbs, these options have already become present in distinctive locations across the country. It reveals that “West Coast wineries, including Au Bon Climat and SilverTap, began offering kegged wine to area restaurants in 2010” and “Washington State’s Milbrandt Vineyards…sees wine kegs winning favor at upscale restaurants and wine bars across the country.” Edmond Masjedi responds, “In the retail market, trends tend to gain popularity and accessibility in a relatively short amount of time. However, trends in the service industry are slower to take hold—I do believe that this one will make its way into communities across the country.”

The article notes that consumers express interest in wine from kegs, because it allows them to receive a beverage that offers “vibrant wine flavor with no chance of oxidation or the so-called ‘corked’ taint. For those on the business end, these solutions often come cheaper than producing and distributing individual bottles. However, there are some factors that Edmond Masjedi believes will determine the fate of this trend.

Edmond Masjedi concludes, “As a professional who has effectively distributed high-end, affordable wines in key locations across the U.S., I have learned that average consumers are looking for a way to enjoy luxuries at a low cost. If wine on tap can enter the market in an affordable manner, then I can see the trend catching on. With low costs, this trend may better serve the wine market, as it will give consumers a chance to try a variety of wines without committing to an entire bottle. As they become more familiar with wine, they may become more adventurous in their own retail purchases.”


Edmond Masjedi is a business professional who has reached success in a variety of industries including general merchandise distribution, plastics, real estate and wine. On top of his professional pursuits, Edmond Masjedi is a dedicated member of his community who strives to give back through charitable actions. To date, Edmond Masjedi has given time and resources to organizations such as the Beth Jacob Foundation, the Chabad Organization, the Penny Lane Foundation and JDRF.

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Kelly Vance
PR Management Inc.
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