(VillageVoice) - The practice of serving wine from a keg or cask has long been a tradition in Europe, where what grows together, goes together. Imagine sitting down to a plate of Coq au Vin in a little village in Burgundy and being offered a glass of Chianti -- l'impossible! Your glass would be filled with the local stuff, out of the cask in back. But in New York, the notion of regional eating and drinking has only recently taken hold. Fueled in part by the New York market's embrace of the locavore lifestyle, as well as by young drinkers who aren't prejudiced towards non-traditional bottling and varietals, the trend of local, tapped wine is catching on.