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Future of Wine Could Be on Tap

Restaurants, consumers save when vino comes straight from the keg

By Rob Quinn, Newser Staff

Posted Apr 8, 2009 10:07 AM CDT

(Newser) – The trickle of American restaurants serving wine on tap may become a flood when owners realize the benefits, Eric Asimov writes in his New York Times wine column. Serving wine through a keg and tap system identical to that used for beer eliminates a lot of waste, Asimov notes, stopping fine wines from going bad after just one glass is served.

Wine on tap has been around for a long time in Europe, and now a handful of American restaurateurs have adopted and improved the process. Others may be slow to follow given the costs of installing or retrofitting wine lines, but customers—who stand to benefit from fresher wine at cheaper prices—seem to be embracing the trend.

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Restaurateurs are finding that offering wine on tap cuts costs, reduces waste, and offers a taste even connoisseurs can't tell apart from bottled wine. (Shutterstock)

Customers are responding well to wine on draft, although some restaurants like to offer a sample glass before revealing it came from a tap. (©Ed Yourdon)

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I can't remember having had a positive wine-by-the-glass experience unless the bottle was freshly opened. As an owner, you also come to realize how wasteful wine by the glass becomes.
- Sang Yoon, owner of two Los Angeles-area restaurants

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Future of Wine Could Be on Tap