Eric Asimov's article details pouring wine from a tap.
THE bartender pulls the handle and the liquid pours forth from keg to glass with the distinctive gushing sound that has launched a zillion thirsts. Ah, yes, that fresh draft flavor — nothing like wine on tap.
Wine? On tap? Is this another attack by the same philistines who insist on screw caps, stemless glasses and other means of depriving wine lovers of their pretensions?
On the contrary, wine, stored in kegs and served through a method similar to a draft-beer line, may be the glorious future of by-the-glass pours in bars and restaurants.
