Exploding the notion of bulk wine as plonk, some restaurant operators are serving quality vino in the informal, economical spirit of the day — on tap at the bar. Wine on tap has significant advantages, according to the pioneers who stock well-known, premium wines in barrels and sell them by the glass and carafe in a fashion similar to draft beer.For starters, lower packaging and distribution costs and volume economies allow vintners to charge less for wine in barrels than they would ...

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