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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...   Read full story »

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