Sooner or later, you’ll be staring at a restaurant wine list with the realization that you’re about to pay $50 for a bottle of wine you saw selling on the supermarket shelf for $12. In this age of consumer empowerment, many customers are more aware of what wines actually cost, and they’re not happy with the tabs restaurants are charging. Are wine list prices a necessary cost of admission, or do they represent unfair profit-taking by the restaurant? Mark speaks with Randy Caparoso, who wrote dozens of wine lists in his career as a consultant, to get his insights into how wine programs are structured. He then talks with Marcello Fiorentino, owner of La Sirena in West Palm Beach, who explains in detail the philosophy behind his award-winning wine program. On Bizarre Beverage News, Mark explores the phenomenon of the electronic

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Randy Caparoso—Link to: http://www.sommelierjournal.com

Marcello’s La Sirena—Link to: http://www.lasirenaonline.com

Iconic Spirits: An Intoxicating History—Link to:http://www.iconicspirits.net

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