Wine on tap
I don't know what to think of the wine on tap Dave Holter plans to install at Taps Baltimore.
I've talked to a few people about the idea -- wine dispensed through taps with a nitrogen-powered system -- and they're split on it.
Some people think it would be cool. Others say they'll never order wine on tap because it sounds cheap and dirty.
Not so, says Patrick Russell, owner of Kooper's Tavern and Slainte in Fells Point. ...
He tried it in California and said it's an awesome idea.
Bars that serve wine by the glass sometimes keep pouring from the same bottle for days at a time, he said.
That means when you get to the bottom of the bottle, the wine tastes horrible and looks like sludge.
With wine on tap, it's never a problem, because it's always kept fresh -- no oxygen hits the wine. Only nitrogen.
And, you can get an exact pour of one ounce or two ounces, he said. That's perfect for wine tastings.
"It's a great concept," Russell said. "He'll do well with it."
(Photo by Bloomberg News)