There's a growing number of restaurants and bars serving wines by the glass from a tap. While the tap is the visual apparatus, what makes this trend so intriguing is not so much the tap but the fact that the wine is stored in kegs.
The kegs offer restaurants the opportunity to make wines-by-the-glass cheaper, fresher and more efficient. By storing wines in steel kegs and using non-reactive gases like nitrogen at low-pressure to keep out air, the wines can stay fresh indefinitely. The tap-and-keg system can eliminate the problem of spoilage, as well as the labor and space required to maintain and replenish various open bottles. Assuming such savings will be passed on to the consumer, wines by the glass, which are notoriously overpriced, should be cheaper. What’s more, the kegs can be endlessly reused, eliminating trash.
Of course, consumers would have to be open to such a system. The analogous home device, bag-in-box wine, has been an unfortunate dud in the United States, at least as far as fine wine goes. As far as tap-and-keg goes, the public does indeed seem open to the novelty of it. Look for it soon at a restaurant near you.
Via: http://thepour.blogs.nytimes.com/2009/04/08/keggers-at-home-and-away/#comments
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