The tradition of drought beer grew out of beer being shipped in casks. Those same casks are were often used to ship, store, and age wine... So why don't we see wine in kegs?
I'm guessing that it has a lot to with the romance of opening a bottle of wine, and that while most beers don't "lie down" well, wine continues to improve in the bottle over time, so there is value in the additional step of cellaring it.
However apparently that is changing. Debbie (Geoff's wife) found a story on boston.com about serving wine from kegs. It actually makes a lot of sense. It's faster, easier, cheaper, and more ecological to serve a beverage out of a keg, and nobody ever gets that 3rd glass of wine out of a bottle that's been open for a day (or two). That's assuming of course that the restaurant cleans their taps.
Still, I don't think you have to worry about dirty taps for a while. A normal tap system would turn every wine into a sparkling wine, so to serve keg wine you are looking at a price in the 5 digits to get started. That ought to keep your favorite dive bar where you have to drink fast moving bottled beer from jumping in the game.
