Adam, Joanna, and Zach take a look at another reason why wine is struggling in restaurants: the drinking public is unable to perceive value with much of what's on offer. While restaurants decry the high prices that wineries and distributors charge, and producers and drinkers cringe at the major markups restaurants apply to wine, is it possible that there's another solution besides just "someone gets screwed over?" Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and cheers!

Zach is reading: DISCUS Is Trying to Boost Spirits Exports. Tariffs Keep Getting In the Way.

Joanna is reading: The 30 Best Gins for 2026

Adam is reading: Route 66 Turns 100: A Brewery-by-Brewery Road Trip Guide From Chicago to Santa Monica

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