We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage
Photo by Thomas J. Story
“Pull you a glass of wine?” may become the offer of choice in restaurants and wine bars, as more wineries opt to deliver their Cabs and Chards in kegs that can be tapped, instead of in bottles. That means better prices for wine by the glass, less waste (no more pouring away the dregs in a bottle), and fresher wine—too many glasses are poured from bottles that have been open a little too long. It also means a smaller carbon footprint for the wine (no heavy bottles to ship) and less glass in landfills: a win-win for wine lovers and the Earth.
Northern California is one place that's leading the way, with taps in great eateries like San Francisco's Out the Door and Zero Zero, Oakland's Chop Bar, and St. Helena's Brassica (Cindy Pawlcyn's new place).