An innovation in wine drinking is emerging in California restaurants: wine on tap. Wine served from a keg is not a new concept; it has a long-standing history in Europe. But here in the United States, wine on tap has been brought to the market and failed – more than once; first in the 1970s, then twice again in the 1980s. This time, however, the concept is sticking; wine kegs are opening up a new market for wineries and rejuvenating the wine industry. Kegged wine has multiple advantages for both the restaurant and the winery. These advantages are environmental, quality related, and economic. Read more.
You are here: / / Is “Wine on Tap” a More Sustainable, Drinkable Alternative?
This site uses Akismet to reduce spam. Learn how your comment data is processed.