Tapping the potential of wine in kegs

Tapping the potential of wine in kegs

IMAGINE ORDERING a glass of wine at a bar and having it served at the perfect temperature and tasting consistently the same, time after time. Four years ago, the wine-on-tap category was just emerging. Thanks to enthusiasm from wineries and growing interest from restaurants, more than 3,900 locations in 49 states now offer it, nearly double the number of locations of two years ago.

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