Cabernet in a keg? You may find it, now that more restaurants and wine bars are serving vino on tap, just like beer. Restaurateurs say tapping makes sense: There are no bottles, corks or cartons, which reduces costs and recycling. And kegged wine remains unspoiled because the inert gas used to push the drink through the line protects it without affecting taste. Andrew Bell of the American Sommelier Association says taps may "revolutionize" wine stewards' role: "We have an opportunity to lower the carbon footprint and deliver more value to our guests."
Mike Tucker is a writer in Virginia.