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  • March 15th 2016 Issue
  • Story by Peter Mitham

    • Uncorked potential with wine on tap

    Companies cater to restaurants that don’t want to waste a whole bottle on a single pour.

    Companies cater to restaurants that don’t want to waste a whole bottle on a single pour.

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    Trade, Grapes, Technology and equipment, Peter Mitham
    Picture of Peter Mitham
    Peter Mitham
    Peter Mitham has been a regular contributor to Good Fruit Grower since 1999. Based in Vancouver, British Columbia, he reports on developments and issues in the B.C. and broader Canadian tree fruit industry.
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