Tapping Into the Future of Wine
Sixty Vines built its restaurant around the once taboo concept of tap wine. The result? They’re selling more, saving the planet, and appealing to every generation and price point.
There are times when Chef John Franke will glance around his restaurant and see a table of four sharing 20 glasses of wine. There might be five, perhaps six appetizers, with more on the way. Does this sound like a concept geared toward millennials or high rollers with bottomless bank accounts?
Welcome to the evolving world of wine on tap in the 21st century. In the past, vino was constrained to