For the wine lover today, the American restaurant is one of the most cutting-edge and engaging places to discover the best and most interesting bottles.
Consider what’s happening across the country at the bar and on your table—not just in urban centers like New York City or San Francisco, but in emerging hotspots like Nashville and Boulder.
Fast-growing, by-the-glass lists encourage endless exploration. Single-focus lists allow you to dive deep into iconic and esoteric varieties and regions. And surprising wine and food pairings are becoming as commonplace as the tasting menu.
Why the evolution? Because you demand it.
Americans, already obsessed with food culture, have never been more passionate about exploring wine, and restaurants are responding by creating playgrounds for oenophiles of all levels to pursue their joyous passions.
Our annual America’s 100 Best Wine Restaurants package, profiles the exciting restaurants driving and exemplifying this surge. Our editor-chosen list—with many new inclusions this year—is the ultimate wine-lover’s guide to dining out.
A favorite in the restaurant and beyond, classic New Zealand Sauvignon Blanc is beloved for its fresh, fruity character, consistency and immediate drinkability. But as Managing Editor Joe Czerwinski outlines in his article, winemakers are experimenting with alternative styles, producing ageable wines that are redefining what consumers can expect in the future.
Adventurers in the wine world are not uncommon. We highlight ex-pat winemakers who have literally and figuratively pulled up their roots to make wine. Following their passions—and in some cases, throwing caution to the wind—to make wine in places like Argentina and the south of France, these are visionaries who didn’t just dream it, but did it.
Another world of rule-breakers is our focus on brews. Beer is the land of innovation, and Tasting Director, Senior Editor and resident beer maven Lauren Buzzeo outlines this year’s most exciting trends, from nanobreweries and the sour beer craze to the focus on new hop varieties.