Thursday, April 9, 2009

On Tap? How About Chardonnay or Pinot Noir from NYT

Here is an interesting article about serving wine on tap.  Apparently when wine is served this way there is less wasted.  This reduces the cost per glass for the restaurant and the customer.  They use nitrogen gas (Stouts also use nitrogen) instead of CO2. Thanks to Andrea for the link. 

1 comment:

  1. I think you mean "when wine is served this way there is MORE wasted" as in, I get more wasted. Just kidding...

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