Mention the latest packaging revolution to wine purists, and they’ll likely wince. But confronted with a sea of unsold juice, growing 
interest in better environmental practices and a generation of wine drinkers under-whelmed by the folderol of tableside cork-popping, restaurateurs are getting serious about wine from a source 
familiar to most American bar operators: the keg.
 With wine buyers becoming increasingly aware of the carbon footprint of the standard glass bottle, the ...

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