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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