Today on the “VinePair Podcast,” 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?”
