After a quick wine-packaging session, this particular Friday's agenda involved deliveries. We set off in a Volkswagen station wagon at 2 p.m. with a sixer of vermouth, a five-gallon keg of Pinot Noir, and a five-gallon keg of Magnolia Blend (more on kegs in a minute).

Our first stop was SR24 in Oakland. Carl breezed through the restaurant, dropping the Pinot in the kitchen and the vermouth in the back room. We were out of there in less than two minutes and back on the road. Next stop: San Rafael.

Carl explained that normally he would have dashed over to Rockridge to check on another client, but he knew their supply didn't need replenishing. He makes personal visits as often as he checks email. They are part of his routine, and surely part of the reason why people keep his wine in stock.

Carl then checked his phone for messages. Jeff Hollinger, copartner of Comstock Saloon (my favorite new happy hour spot) had called. Jeff was inquiring if Sutton Cellars would be interested in donating vermouth for SF Cocktail Week, which was a no-brainer for Carl. For publicity, he often donates wine and volunteers to pour at events.

The other message was from a winemaker who wanted advice about the logistics of kegging wine. Draft wine is the next big thing. Think about it: It's cheaper and greener – no bottling, labeling, or cardboard casing – plus it takes up less space and the stainless steel kegs can be reused. Often this means cheaper wine for customers, and better yet, select small-batch wines from lesser-known winemakers are available by the glass – so you don't have to gamble on an unfamiliar bottle.

After running a personal errand in San Rafael, we headed back to the city and found rock star parking at Out the Door, Bush Street (OTDB). Finally, after talking about wine all day, I was going to drink some – plus get a look at this wine-on-tap operation.

We sat at the bar and chatted with OTDB’s manager Johnny Reinert, who graciously let us taste a few unique wines on tap – a 2009 LIOCO Carignane Rosé, a 2009 N2 Wines Sauvignon Blanc/Viognier/Gewurztraminer, and something red and delicious (I was getting a little buzzed at this point).

Johnny described OTDB as the Cadillac of the SF wine keg movement; the restaurant has a whopping 12 wines on tap. Other pioneers include Salt House with three, Frances with two, and Magnolia Pub & Brewery with one (Carl’s blend).

Before we left, Carl grabbed an empty keg of his 2007 Cuvee La Bouche Syrah from the back. In storage he saw kegs with shiny, engraved logos. This kind of branding is evidence that draft wine is more than just an industry experiment. I appreciated Carl's DIY signature: His kegs have hot-pink tape around the top.

We thanked Johnny and set off toward Magnolia Pub & Brewery to drop off a full keg. After getting another rock star parking spot, Carl pushed a buzzer to the right of the restaurant entrance and – I kid you not – a guy walked by, pointed toward Magnolia Pub & Brewery, and said to his lady friend, “Sutton Cellars has an amazing..." He then left our earshot, but we knew where he was going. What serendipity. Carl swore the guy wasn't a paid actor.

We continued through the back door, dropped the keg in the basement, said hello to manager Scott Mason, and promptly walked upstairs to order a pint. While sipping Oysterhead Stout and devouring goat cheese stuffed dates cuddled by bacon (aka heaven), Carl told me about the chili cook-off party he throws each June. Chefs from some of the best restaurants in the city (Nopa, Maverick, Alembic) take the day off to make chili – this year at Golden Gate Park. Industry folks and friends get together to drink wine, eat all the chili they can manage, and vote. He pointed to a giant prize can of Stagg Chili with Beef suspended in a ceiling corner; Magnolia Pub & Brewery  chef Matt Kerley was the 2010 winner.

Aside from being a trendsetter and an early adopter, Carl is an organizer. He is an energetic participant in the city's evolving food and beverage scene. He has loads of community event ideas swimming in his head: film screenings, parties with food trucks and jug-o-wine takeaways, and a kinetic soapbox derby on the railroad tracks behind his space (the perfect activity for him and his mustache to officiate!).

My day in the life of Carl Sutton ended pleasantly at 5:30 p.m. I was full of delicious beverages, snacks, and new wine wisdom. I also learned why Carl has been successful thus far: He is both old school (chivalrous and dedicated) and new wave (savvy and innovative).

This minute, as I sip a glass of 2007 Sutton Cellars Rattlesnake Roséfrom Cask, it makes me very happy to know that this wine is being made in the city where I live. I could, in theory, run into Carl and his wife having dinner at a restaurant in my neighborhood – or even better, I could drop by a winery without having to drive over an hour to get there.