Future of Wine Could Be on Tap

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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