Most of us are familiar with that sinking feeling: we pick up a restaurant wine list, eager to slake out thirst and find the right match for the dishes we've ordered. But then we notice that a wine we saw in the supermarket yesterday for $15 is selling for $60. At those moments, a cold beer seems very appealing.

Reasonable people realize that restaurants have to make a profit on wine, or they won't be around very long. The question is, how much profit are they entitled to? In last week's most popular post, we examine this issue from every possible angle. In addition, we reported on a blind tasting of the top wines from St. Emilion's 2009 vintage, and delved into the world of spirits with profiles of the Jim Beam Small Batch Collection and Afrohead Rum.

Here are last week's posts:

Are You Being Ripped Off by High Restaurant Wine Prices?

The Jim Beam Small Batch Collection

In the Realm of Blind Tasting, the One-Eyed Man is King

Afrohead: The New Wave in Bahamian Rum

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