Wine On Tap?

So I read a fascinating NY Times article today about the new phenomenon (in this country at least) of wine being served by the glass on tap at restaurants, much like beer. Serving wine on tap eliminates the phenomenon of the old, half empty, oxygenated bottle behind the bar. Like beer, the wine is stored in barrels with a cooling system. Gas enters the barrels to push the wine out. Sang Yoon, owner of Father's Office in Culver City, was one of the first people to try this, rigging up a system that uses nitrogen and serving several great wines on tap. Now that I know about this, I plan to make a field trip down to Culver City to give it a try and see if I can taste a difference! So look for my blog post on this!