This transcript is automatically generated  Hi I'm Tracy Byrnes of the Fox Business Network welcome -- my favorite favorite time of the week one with me -- get top line.  They were actually talking Heinlein.  And -- of at a time lines it makes me really really happy.  Yeah front -- Argentina is here with us today he is why extraordinaire and owner you quote yourself general manager -- It got to putt it got a -- and the leopard at this artist in New York.  NC open these restaurants and one of the things we wanted to talk to you about was how you come up with these in -- -- wine lists at your restaurants.  And I think a lot of people wonder sometimes when you open the menu who makes these decisions.  So is it you as owner.  Yes go to that -- and that the wind at least that reflect what we.  We wanted to do what bosh actually of one what is -- is one main ingredients.  We -- we had a press on from the subtlety that Iraq -- scenes from complying so we pretty village of course wind from -- -- the -- We.  -- more and more peace than they've.  And -- We'd like wind today to talk about the delay and they talk about the -- -- he's he studies by the show what he likes what -- -- about to the one.  It's an adhesive don't -- chef and this is -- say I'm making all this Sweeney -- the match.  We do that especially when we change the main.  Which assists and some manual that -- come up so we -- the issues we see doubt we could see seven or wind something we find that the with the much for that beach.  And sometimes we can -- twenty whites because he thinks that way acting in a different way and then we find.  That's must've been really tough party job.  I'm -- okay so you have all these wines and you decide what you're going to introduce people to.  Now do these vineyards come to you that these are -- and convenience knock on your door and saying hi I'm from Sicily -- my -- Some of them yes because the United States market he's -- import right right now.  But sometimes -- going to lead to three times before it even more.  And I like to obesity costs more white at least Colvin who winds up being driven up police and sweat of the way and meet some excellent if you -- some local winding became suddenly -- not -- principles and go right back then we find a week.  Have them to -- goal but colossal of those one of -- Gold -- of being one.  Yes so you work with importers and distributors.  OK and so how do you decide then how much to charts.  When we have a kind though -- rules salute you should we charge a two and a half times for -- the way the winds and two times for the more expensive -- Let's talk about the expensive -- is there are also wines that it you know our east and it very expensive.  And you and I were talking earlier about how that is an investment for you it could be a thousand dollar bottle you have to put that thousand dollars.  -- if you don't get back.  We have a party and drink it.  Unfortunately -- -- That's the bid but had that happen often does that happen often well have been but he notes that that would be -- -- some -- let's -- This you go down into the scientific -- -- -- -- that just that there is adding I can't tell.  But you it that is something for a -- A breast outline for anybody to think about the outlet you have to put all this money out of this line yes what if you don't sound.  Well look then go to our we we certainly we have it would claim that that got away civil case for the red wine that the expedience of wind -- we -- most of them.  When you're gonna tonight we're gonna drink.  I think that moment to implement that in your book total -- (%expletive) -- for.  But that's a big red is and it's yet to go -- global -- mean so they deserve a regret.  -- -- -- It's kids you.  Jim Broncos aren't seen good check -- his restaurant and have a glass -- detainment.
Gianfranco Sorrentino, Owner and General Manager of Il Gattopardo and The Leopard in NYC explains what goes into creating the perfect wine list for his Southern Italian style resaurant