I came across this article in the Boston Globe about some restaurants that are starting to serve wine from a keg, just like they serve their beers. "It’s on tap. But it’s not beer. It’s wine. Get used to it." (read the rest at the Globe) I think it's an interesting concept, but one that will take quite a while to catch on, if it catches on at all. I've not had the opportunity to try tap wine yet, but my concern is that it's mostly mass-market stuff, plus I'm wondering how oxidation will affect the wine over time.