The Rise of Wine on Tap and Gastropubs

Last week's NY Times had an interesting article about the new trend of serving wine on tap.

Wine on tap addresses several problems with ordering wine by the glass at restaurants.
First is that the wine is often oxidized because the bottle has been open too long.
The tap system keeps the wine fresh.
And of course, since the restaurant is ordering the wine in bulk, the price per glass should be more reasonable.
This reusable keg system also cuts down on glass bottle usage, which is good for all concerned.

That article prompted me to visit the new Father's Office in Culver City. Father's Office is a well known gastropub in Los Angeles. I had been hearing raves about the original location in Santa Monica for years.

The menu was small and the food was perfectly executed. It was a sunny Saturday afternoon on the patio with friends. I will return soon.
We tried two of the wines on tap and both were excellent.

Topanga Vineyards Grenache Blanc was fresh and lively. Aromas of lemon and beeswax were matched by stonefruit flavors and a nice acidity on the finish.

Melville Pinot Noir had fresh raspberry and cherry flavors with a touch of herbs and black tea to give it depth.

Would you order more wine by the glass if it was always fresh and well-priced?