Local wine and spirits writer, Jordan Mackay, pens a piece in the New York Times today exposing the workings of Frances' wine on-tap program a la Paul Einbund. In partnership with winemaker Marco Cappelli , he creates seasonal blends, delivered in kegs and served in pitchers, allowing diners to pour (and pay) as much as they desire. The approach keeps prices and pretension in check: "We have so much pomp and circumstance about wine that people, including myself, make entire careers of it," Mr. Einbund said. "And here it's just gushing out of a faucet." [NY Times]
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