Originally Posted by emjay
You would need a tank of argon and/or nitrogen gas to dispense it, unless you don't mind sparkling red wine.
Yep. Or you could leave the gas unhooked while not in use. Then turn it on at a low pressure (~5 psi?) when serving, and then when you are done make sure the keg is purged and free of pressure. Sounds like a PITA to me.
FWIW I frequently bulk age all my Italian reds in kegs. The above procedure makes for very quick and easy taste testing but I wouldnt want to do it for an entire keg.