27th Annual Restaurant Poll - Jordan Winery · 27th Annual Restaurant Poll APRIL 2016 wineandspiritsmagazine.com $5.99 • Canada $6.99 ... 2016—except in wine. You can drink things

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As if to catch a moment of your attention before the next Instagram post appears on your phone, here’s a taste of a Swiss white. Tina Vaughn asks if you like it. In a speed-dating sort of way, you hesitate. Off she goes to find something else.

Even at The Simone, the most analog of restaurants on New York’s Upper East Side, where her husband, chef Chip Smith, bakes the breads and pastries every morning and leaves the

kitchen only to chat with guests as service comes to an end, Vaughn greets you with one of a range of wines she has

opened that night, a Bellet from the hills above Nice, a cannonau from the coast of Sardegna, until she finds

the juice for the moment.

This sort of classic French bistro, a contemporary incarna-tion, perhaps, of André Soltner’s Lutèce, complete with Alsatian tart and duck confit, has little to do with restaurant trends in 2016—except in wine. You can drink things as wildly out there at The Simone as you can find at Wildair, the esoteric wine mecca downtown. Or at Autre Monde outside Chicago. Or at À Côté in Oakland.

This year, restaurateurs reported selling more and more wine through pairings and tastes rather than bottles ordered off a static wine list. Are diners distracted, or just intrigued?

Sommeliers were once defined by those who hired them as carriers of wine, schleppers of boxes, haulers of bottles from the cellar. Now they self-define as guides to new worlds, some lead-ing you into the microbiological chaos of supernatural wine, oth-ers seeking horizons in far eastern Europe or Canada, exploring Tasmania or the Sierras.

THE AGE OF DISTRACTION

Reported by Patrick J. Comiskey, Joshua Greene, Caitlin Griffith, Stephanie Johnson, Luke Sykora and Tara Q. Thomas.With additional research by Christine Ballard, Daria Frum, Kara Headley and Zach Siegel.

Contents69 Most Popular Wines By the Glass70 The Restaurant Top 5083 Directory of Participating Restaurants

Most Popular Wines by Variety & Country72 Sauvignon Blanc & Riesling73 Sparkling Wine & Pinot Grigio74 Chardonnay75 Pinot Noir76 Cabernet Sauvignon77 Merlot, Rhône Reds, Zinfandel78 French Wines79 Italian Wines80 Spain, Greece, New Zealand81 Argentina, Chile, Australia, Austria & Popular Bargains82 After Dinner Wines

Sommeliers, whether young or seasoned, are building lists that defy conventions. And American diners, once resistant to a change of taste, are now facilitating that change every time they order a glass. It might be wine, cider, a cocktail or a spritz. It might be anything that tastes good, rather than simply tasting like what you expect.

The results of our Annual Restaurant Poll show that Ameri-cans still act on what they know, still buy on brands and expec-tations, but the barriers to entry that strong brands once built have fallen to a new low. Make great Rioja and people will drink it. Make great grower Champagne and people will buy it. Even Chablis, that name maligned for years by innocuous jug wine has the flash of new cachet—real Chablis, from some of the greatest chardonnay vineyards in the world. It’s a sign that times have changed: Ameri-can diners, especially the young and the restless, are out to taste something new.

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During the last quarter of the year,

Average Entrée Prices Have . . .

= Increased

= Stayed the Same

= Decreased


Average Wine List Prices Have . . .

= Increased

= Stayed the Same

= Decreased

As a Percentage of the Restaurant’s Total Sales,

Overall Wine Sales Have. . . = Increased = Stayed the Same = Decreased

As the no-tipping movement grows, sommeliers are increasingly paying attention to pricing; many, in fact, reported dropping prices on wine even as the average food cost went up. The strong dollar helps keep prices reasonable—as do guests who are more willing than ever to check out wines from lesser-known corners of the world.

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The Price of Least Expensive Wine Has . . .

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6 8 W I N E & S P I R I T S A P R I L 2 0 1 6

EXPANDING THE CABERNET COMFORT ZONECabernet fell to its lowest point in the poll since 1990, but it’s still the second most popular variety a� er pinot noir. As the varietal roster becomes more diverse, so does the cabernet fi eld.

OLD CABERNETS BY THE GLASSWe put in a Napa Technology machine—it’s from a company that has built these wine preservation panels. I’ve had the 2006 Grgich Hills cabernet, and I talked to Marty [Mathis] at Kathryn Kennedy, because I had seen a 1986 bottling that Lulu [McAllister of SF’s Nopa] had and I said: You got any of that fl oating around? He sent me some wines to taste, and I bought the ’98, the 2000 and the 2004. I’m going through prob-

ably fi ve or six bottles a week, if not more. I even had a 1989 Caymus Special Selection on there, at $75 a glass. It lasted less than a week. —Tonya Pitts, One Market, San Francisco

2011 NAPA VALLEY CABERNETI’m a big fan of Diamond Creek—what they make in a so-called bad vintage is better than what most people make in a good vintage. I always tell guests: If you don’t like it, let me know and I’ll get you something else. And they always keep it.

—Rob Sargent, Binkley’s, Cave Creek, Arizona

BAIT AND SWITCHWhen people ask for cabernet, I give them a mer-lot. Would that I could fi nd a Left Bank wine that I like that I could pour by the glass! Cabernet is what’s easy for guests to ask for. They’re buying wine because it makes them comfortable and they go to parties and this is what is poured. Now my secret’s out. They’ll all say, “You gave me merlot!”

—Tina Vaughn, The Simone, NYC

NAMING NAMESI used to list the Sinskey POV as a cabernet, then started feel-ing guilty that I was lying, so I listed it as a “Bordeaux blend” and sales crashed. Then I said, let’s compromise and call it a “cabernet blend.” I have to confess. “Cabernet blend” gets people over the hump of any-thing they don’t know. It’s the only “cabernet” by the glass. It’s a familiar name, it’s Napa, and its sells. —Juliette Pope,

Gramercy Tavern, NYC

BLENDING INPeople are drawn towards blends and they’re less a� ected by the anti-merlot situation. People are starting to realize that if they see something that’s merlot, cab, cab franc, that we’re talking about the Right Bank of Bordeaux, one of the

greatest wine producing regions in the world, no matter what a stupid movie said ten years ago.

—Jay Beaman, Firefl y, San Francisco

PAIRINGS TAKE OVERMy father’s age group wants to drink comfortable. The people under 35 want the pair-ings; they want us to present new things to them. We started two to three years ago down-stairs, and now eighty percent of the people who drink downstairs are taking the pairing. The list is not used as much. The waiters are the ones who decide for the evening what they are going to pair. The system of me deciding didn’t work. When we started the pairings, I would decide by the week, look at the menus and set up all the pairings. The waiters would smile and use completely di� erent choices on the evening they were there. There was initially frustration—“What’s going on here?”—until I realized they wanted to do it themselves. They

are smart, with great wine knowledge. If they made the choice themselves, they would be behind the choice and it worked much better. I did not need to be in charge. Now we talk about it. I keep them in the loop about what’s com-ing in and they might say, “Hey, can we get more cabernet,” or something like that. The waiters are engaged in it, and I’ll bring something in that they want as long as they are behind it. Part of the wine is the belief and a story: The more the person who’s bringing you the wine is engaged, the more likely you will be engaged. If the person is bring-ing a wine they’ve been told to bring, they may not bring it with as much heart and you may not receive it as well. —Jonathan Waters, Chez Panisse, Berkeley ph

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MOST POPULAR SAUVIGNON BLANCS

MOST POPULAR RIESLINGS

SAUVIGNON BLANC

RIESLING

For the last ten years, sauvignon blanc has accounted for around seven percent of the most popular wines poured at US restaurants. France accounts for nearly half of the sauvignons on respondents’ lists of top-selling wines, with the Loire—specifically Sancerre—leading the charge. Regarding Sancerre, Michaël Engelmann of NYC’s The Modern notes, “People know the style, they drink it, they love it.”

The US follows France, accounting for a quarter

of the most popular sauvignon blancs, driven by perpetual favorites Merry Edwards and Duckhorn. The “opulent, ripe and lush” style of Napa Valley sauvignon blanc is a draw for diners at Santa Fe’s 315 Restaurant and Wine Bar, reports owner Louis Moskow, who lists Frog’s Leap (number 8) among his top sellers.

New Zealand rounds out the list with six of the top-20 placements, mostly from Marlborough.

“Tasting fl ights are the best way to sell riesling,” says Je� Berlin at A Côté in Oakland. “But even today, people have a huge reluctance to drink something they think will be sweet.” Although it’s a sommelier favorite, riesling still receives the fewest mentions of any major white variety in our poll. This year saw an uptick, however, with the most mentions going to Chateau Ste. Michelle’s Eroica and J.J. Prüm. Tina Vaughn at NYC’s The Simone noted, “For the fi rst year that we were open, I couldn’t give riesling away. This year, I featured the Prüm by the glass with the cheese course and sold through it so quickly. To be honest, it’s that Prüm name; he has a reputation.”

MOST POPULAR WINES BY VARIETY AND COUNTR Y When we conduct our research for this feature, we ask restaurateurs to list their ten top-selling wines in order of popularity. We then assign point values to the listed wines—from ten points for the most popular wine on the list, to one point for the tenth most popular. We use the total number of mentions a brand accumulates to determine its placement on the lists that follow, and then use the total points to break ties. The average restaurant-wine-list price for individual bottlings appear in the far-right column of each chart.

“Sauvignon blanc is

so versatile on every

level, whether Italian,

French, Slovenian. It’s

very food friendly.”

—John Aranza,

Autre Monde, Berwyn, IL

Rank Brand Bottling Avg. Price

1

Chateau Ste. Michelle & Dr. Loosen

Washington Eroica $39

Joh. Jos. Prüm Mosel Kabinett Graacher HimmelreichMosel Spätlese

$40$98

3Peter Lauer Saar Unterstenberg

Saar Barrel X$93$50

Selbach-Oster Mosel KabinettMosel Spätlese Zeltinger Schlossberg

$45$65


1 Lucien Crochet Sancerre La Croix du RoySancerre La Chêne

$71$73

2 Merry Edwards Russian River Valley $68

3 Domaine Vacheron Sancerre $78

4 Kim Crawford Marlborough $44

5 Craggy Range Martinborough Te Muna Road $51

6 Whitehaven Marlborough $41

7 Foucher-Lebrun Sancerre Le Mont $61

8 Frog’s Leap Winery Rutherford $43

9 Duckhorn Vineyards Napa Valley $65

10 Hippolyte Reverdy Sancerre $69

11

Lieu Dit Santa Ynez Valley $62

Michel Girard Sancerre $66

Pascal Jolivet SancerreSancerre Château du Nozay

$44$60

14Domaine Chotard Sancerre $60

Villa Maria Marlborough $36

16Bailly-Reverdy Sancerre Chavignol $55

Heitz Wine Cellars Napa Valley $51

18 Delaporte SancerreSancerre Chavignol

$56$60

19 Brancott Marlborough $38

20Cloudy Bay Marlborough $70

Henri Bourgeois Sancerre $58


SPARKLING WINES

MOST POPULAR SPARKLING WINES

PINOT GRIS & GRIGIO

It was only last year that sparkling wine saw a sudden jump in mentions on respondents’s list, a� er a decade or more of gradual growth. It now accounts for 6.4 percent of the most popular wines in US restaurants, with Champagne taking four of the top fi ve spots. Changes are afoot in the category, though, as Billecart-Salmon dislodged Veuve Clicquot from its 19-year lock on the top spot, and growers continued to surge, with Chartogne-Taillet coming in at number five. Sommeliers are o� ering a wider range of choices and it’s resonating with their custom-ers. “People’s experience with Champagne so often is Veuve Clicquot or Moët Chandon, which tend to be more expensive and not like a wine,” says Jack Mason of Marta in NYC. “When they have something

that’s less expensive with more interesting fl avors, they get it.”Gains among other sparklers show a broadening of the category

beyond Champagne and Prosecco. Oregon makes its fi rst appearance in a decade, and Cava’s two top-ten placements refl ect Spain’s strong showing in this year’s poll results.

In follow-up interviews, many sommeliers talked up petillant naturel wines, or “pét-nats.” Bryan Flewelling of Eventide Oyster Co.in Portland, Maine, is just one fan: “Pét-nats go well with our cuisine because they tend to be simple, crisp and fresh,” he notes. “They don’t get to the table and demand all the attention. They are one player in the drama of the meal.”

Pinot grigio’s popularity continued to slide this year, accounting for less than two percent of the most popular restaurant wines. In Denver, Ryan Fletter at Barolo Grill fi nds that “it’s almost as if pinot grigio is like merlot. People ask, ‘Do you have anything like that, but not that?’”

Even when customers do ask for pinot grigio, many sommeliers are less inclined to o� er it. At Amali in NYC, Francine Mace o� ers Terra-dora Fiano di Avellino instead. “It’s not pinot grigio at all, but it has a lot going on, and guests just see ‘Italian white.’”

The push-back is clear in the Most Popular list: After 18 years leading the category, Santa Margherita is now at number fi ve, while Jermann’s full-bodied Friulian pinot grigio rose to the top.

MOST POPULAR PINOT GRIS & GRIGIO


1 Billecart-SalmonChampagne Brut RéserveChampagne Brut RoséChampagne Extra Brut

$111$164$130

2 Veuve Clicquot Champagne Brut Yellow LabelChampagne Brut Rosé

$131$125

3 Argyle Willamette Valley BrutWillamette Valley Rosé

$62$70

4 Krug Champagne Grand Cuvée $192

5 Chartogne-Taillet Champagne Cuvée Ste-Anne $99

6 Raventós i Blanc Conca del Riu Anoia Brut L’HereuConca del Riu Anoia De Nit

$60$65

7 Schramsberg Vineyards Napa Valley Blanc de Blancs $75

8 Avinyo CavaCava Rosat

$35$60

9 Bérêche et Fils Champagne Brut Réserve $124

10Bruno Paillard Champagne Première Cuvée $122

Cima di Conegliano Prosecco Conegliano Extra Dry $68

12 Domaine Ste. Michelle Columbia Valley Brut $28

13 Naveran Cava Brut NatureCava Reserve Blanc de Blanc

$43$43

14 Roederer Estate Anderson Valley Brut $49

15Laurent Perrier Champagne Brut $95

Pol Roger Champagne Brut $94

17J. Lassalle Champagne 1er Cru $100

Drusian Prosecco $56

19 La Marca Prosecco $23


1 Jermann Friuli $51

2 Cielo Toscana $28

3 Alois Lageder Alto Adige $42

4 Scarpetta Friuli $36

5 Santa Margherita Alto Adige $60

“I’m really happy selling more and more Champagne. We’ve had high sales for years, and it’s only gotten better.”

—Henry Beylin, Gjelina, Venice, CA

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MOST POPULAR CHARDONNAYS

“Chardonnay is hard to sell. Even the hundred-dollar white Burgundies that used to fl y o� the shelf on a weekly basis are far less popular,” says Louis Moskow at 315 Restaurant and Wine Bar in Santa Fe. Our poll results echo his observation: For the fi rst time since we started keeping track in 1989, chardonnay accounted for less than 10 percent of the most popular restaurant wines. Still, a Ramey chardonnay was one of Moskow’s ten best sellers, and he observed a continued alle-giance to Sonoma-Cutrer, which over the last decade has vied with Cakebread for the top spot on our most popular chardonnay list.

“There are certain people who aren’t afraid to say: ‘Hey, I like oak, I like tropical, fl ashy chardonnays,’” he continues. “And then there’s the person who wants the lean Chablis.”

This bifurcation of the chardonnay market was a common theme as we spoke to wine buyers around the country, and several Burgundy producers nipped at the heels of the top-selling California wines. At Town Hall in San Francisco, Haley Guild Moore split the di� erence, o� ering both a luxe California chardonnay and a leaner Drouhin Mâcon-Villages by the glass. She found success with both styles, though Drouhin sold the best.

“Chardonnay is su� ering from what merlot su� ered in the ’90s and early 2000s. It became so popular and then it became uncool,” concludes Erik Liedholm of Seastar in Bellevue, Washington. But he sees a light at the end of the tunnel, especially as US producers fi nd a stylistic middle ground. “It will have its resurgence,” he predicts. “Merlot is already on its way back.”


1 Cakebread Cellars Napa Valley $88

2 Sonoma-CutrerRussian River Valley Russian River RanchesSonoma CoastSonoma County The Cutrer

$51$50$67

3 Kistler Vineyards Sonoma Coast Les NoisetiersRussian River Valley Vine Hill

$131$145

4 Rombauer Vineyards Carneros $69

5 Patrick Piuze Chablis Terroir de FyeChablis 1er Cru Butteaux

$62$120

6 Patz & Hall Russian River Valley Dutton RanchSonoma Coast

$78$60

7 Ramey Russian River ValleySonoma Coast

$68$87

8 Calera Central Coast $48

9 Maison Joseph Drouhin Mâcon-VillagesChablis 1er Cru

$42$95

10Raymond Vineyard California R Collection

Napa Valley$40$55

Sandhi Santa Barbara $73

12 Chateau Montelena Napa Valley $100

13 Frank Family Napa Valley $56

14

Cambria Vineyard Santa Maria Valley Katherine’s $59

Kendall-Jackson Vineyards California Vintner’s Reserve $31

William Hill Winery Napa Valley $48

17 Pierre Yves Colin-Morey St-Aubin 1er Cru En Remy $145

CHARDONNAY

Cabernet Sauvignon

Chardonnay

Merlot

Pinot Grigio/Gris

Pinot Noir

Sangiovese

Sauvignon Blanc

Sparkling

Wine Varieties AS A % OF TOP-SELLING BOTTLES

5% 10% 15% 20% 25% 30%

= 2015 = 2005 = 1995

13.8%

9.2%

1.7%

1.7%

14.6%

4.6%

6.5%

6.4%

“Overall, the interest in chardonnay has petered out. Except for Sonoma-Cutrer, which is still a benchmark for people.”

“People don’t drink char-donnay here, even when it’s good chardonnay. I’m more likely to sell a Ribiera Sacra white than a chardonnay; [guests] are more willing to try whatever weird thing I

put in front of them.”

Chardonnay was the dominant variety when the poll began in 1989. Merlot came on strong with reports of the health benefi ts of red wine in the early 1990s, then faded as pinot noir began to rise in our poll results in the early 2000s. Pinot noir is now the most popular variety, in an increasingly diverse fi eld.

—Louis Moskow,

315 Restaurant & Wine Bar, Santa Fe

—Kurt Heilemann, Davenport, Portland, Oregon


PINOT NOIR“Pinot noir continues to be the hottest variety,” says Arthur Hon at Sepia in Chicago, reflecting our poll data as well. After cabernet snuck ahead last year, pinot noir has regained its position as the most popular varietal wine in America’s top restaurants. This year its share of respondents’ top-selling wines crept up by a tenth of a percentage point, to 14.7 percent, while cabernet’s share fell by 2.8 percent.

The style of restaurant doesn’t really matter, according to Ryan Fletter of Barolo Grill in Denver. “It really just stands on its own. I fi nd that for most guests ordering a glass of pinot noir, it tees up the night, and then they decide to just drink a bottle of it. It’s not too light and not too heavy; it’s hard to compete with that category.”

For the most part, when people drink “pinot,” they are drinking US pinot: While Burgundy is in demand, most bottlings from individual producers are too scarce to accumulate signifi cant mentions in the

MOST POPULAR PINOT NOIRS

16.5

16.5%


1 Merry Edwards Russian River ValleySonoma Coast

$99$85

2 CristomWillamette Valley Mt. Je� erson CuvéeWillamette Valley Jessie’sWillamette Valley Sommer’s Reserve

$75$115$95

3 La CremaSonoma CoastMontereySonoma County

$53$35$56

4 Mark West California $36

5 Soter Willamette ValleyWillamette Valley Oregon North Valley

$81$78

6 Flowers Sonoma Coast $98

7 Ken Wright Cellars Willamette Valley $64

8 Meiomi California $49

9 Belle Pente Willamette Valley Murto ReserveWillamette Valley

$83$73

10 Belle Glos Sonoma CountySanta Lucia Highlands Las Alturas Vineyard

$75$74

11 Emeritus Russian River Valley Halberg Ranch $83

12 Copain Anderson Valley Tous EnsembleAnderson Valley Les Voisins

$78$60

13 Maison L’Envoyé Willamette Valley Two Messengers $59

14 Thomas George Russian River ValleyRussian River Valley Cresta Ridge

$68$80

15 Stoller Dundee Hills JV Estate $54

16 Patricia Green Cellars Chehalem Mountains Lia’s VineyardWillamette Valley Freedom Hill

$48$78

17 St. Innocent Willamette Valley Villages CuvéeWillamette Valley Momtazi

$58$75

33Domaine Serene Willamette Valley Yamhill Cuvée $102

Hartford Family Winery Russian River Valley Hartford Court $78

35 Angeline CaliforniaCalifornia Reserve

$36$48

18 Gary Farrell Russian River Valley $86

19 Torii Mor Willamette Valley $56

20 Yamhill Valley Vineyards McMinnville $58

21 Arterberry Maresh Willamette ValleyDundee Hills

$32$48

22 Mouton Noir Willamette Valley OPP $67

23 MacMurray Ranch Russian River ValleySonoma Coast

$58$52

24 Erath OregonWillamette Valley Estate Collection

$38$70

25 Littorai Sonoma CoastAnderson Valley Les Larmes

$98$145

26 Crowley Willamette ValleyWillamette Valley Entre Nous

$53$60

27 Angela Yamhill-Carlton $78

28 Failla Sonoma CoastSonoma Coast Pearlessence

$59$115

29 Adelsheim Vineyard Willamette Valley $63

30

DeLoach CaliforniaCalifornia Heritage Reserve

$36$54

Domaine Drouhin Dundee Hills $92

Elk Cove Willamette ValleyWillamette Valley La Sirene

$64$42

poll. Instead, Merry Edwards, the Sonoma Coast and Russian River stal-wart, leads an impressive list of US producers. She’s joined by several other Russian River producers—Emeritus, Gary Farrell, La Crema and Thomas George—in the Top 20.

This year, California brands placed evenly with wineries from Ore-gon. It’s one of the Willamette’s strongest ever showings, with Cristom leading the pack. “I think people are looking at Burgundy and Cali-fornia and Oregon, and thinking, what will I get for my money?” says Maximillian Kast at Fearrington House Inn in Pittsboro, North Carolina. “If you spend $80 on a bottle, you’ll get better quality in Willamette than in a village-level Burgundy, particularly for wines that are drinking younger, between the 2010 and 2013 vintages. There is an earthiness and subtlety that you get, like in Burgundy, but also more fruit. Wil-lamette is the area right now.”

“Even my mother thinks that there’s not a bad pinot.” —Dominique Henderson,

Rich Table, San Francisco

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MERLOTMerlot’s share of the most popular wines shrank yet again—falling below two percent for the first time since we began tracking the variety. Still, some sommeliers were optimistic: “I find that people are less rude about merlot,” says Jay Beaman of Firefly in San Fran-cisco, “especially merlot blends.” The average price of merlot in the poll spiked due to mentions of cult wines like Ornellaia’s Masseto, and high-end bottlings like Miner Family’s Stagecoach Merlot (the occurrence of a $5,000 bottle of Pétrus was not included in the aver-age). But the popular bottlings continue to be more moderately priced. And no surprise: The Duckhorn Merlot is number one.

MOST POPULAR MERLOTs

16.6

ZINFANDELZinfandel tends to find its most enthusiastic audience in California—it is, after all, the state’s most traditional red wine grape. “People ask for zin all the time,” says Gianpaolo Paterlini, the wine director for 1760 in San Francisco. At Nopa, across town, not one but two zins made Lulu McAllister’s top ten list: Unti and Green & Red. This year it was Ridge, the steward of two major old-vine sites in Sonoma County, that turned out to be the most popular zin producer in US restaurants.

MOST POPULAR ZINFANDELs


1 Ridge VineyardsSonoma County Three Valleys Sonoma County Geyserville Sonoma County Lytton Springs

$60 $81

$105

2 Unti Dry Creek Valley $51

3 Turley California Juveniles Howell Mountain Cederman

$71 $69

4 Green & Red Napa Valley Chiles Mill Vineyard Napa Valley Chiles Canyon

$50 $54

5 Broc Cellars Sonoma County Vine Starr $58


1 Duckhorn Vineyards Napa Valley $89

2 Il Fauno di Arcanum Toscana $60

3 Shafer Vineyards Napa Valley $85

4 14 Hands Columbia Valley $29

“Everyone loves the Rhône, especially Châteauneuf-du-Pape,” says Martin Sheehan-Stross of Michael Mina in San Francisco. All the top Rhône varietal wines for 2015 were from Châteauneuf-du-Pape, in fact, in part because the region has cachet. Sheehan-Stross also notes, how-ever, that Châteauneuf’s central player, grenache, is slowly gaining some recognition on its own. And it’s easy to see why: “The natural structure of grenache makes it a crowd pleaser,” notes Arthur Hon of Sepia in Chicago. “It works for a large table that wants something big-ger like a cabernet but softer like a pinot noir.”

MOST POPULAR RHONE REDs


1 Famille Perrin Côtes du Rhône Coudelet de Beaucastel Châteauneuf-du-Pape Château de Beaucastel

$88 $165

2 E. Guigal Châteauneuf-du-Pape Crozes-Hermitage

$110 $49

3 Domaine Bois de Boursan Châteauneuf-du-Pape $94

4 J.L. Chave St-Joseph Offerus Crozes-Hermitage Cuvée Silene

$74 $52

RHONE REDs

The US market has been a challenge for syrah. People love big, jammy cabs, but when you try to turn them on to something different, like from Aus-tralia, they all go, ‘No! It’s too sweet, too jammy.’ We need a sequel to Side-

ways about syrah, and in the alley Miles can say, ‘I’m not drinking any fucking cabernet!” —Ben Teig,

Redbird, Los Angeles

Sometimes I think people just want zin, and they probably just throw a dart at it—and with the exception of Broc, they tend to be full-bodied

styles. Younger drinkers are starting to become really familiar with Unti, in the same way younger drinkers have embraced Sinskey over in Napa. And Unti is the Dry Creek equivalent. Dry

Creek Valley is an area that gets plenty of sun-shine, but they find a great way to balance that out. You don’t notice its richness, you notice how textural it is and how lively it is. Which is how nice Southern Rhône wine is made, right?

—Lulu McAllister, Nopa, San Francisco


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FRENCH WINES

French wines spiked in popularity in 2014, rising to 21.9 percent of the top-selling bottles on respondents’ lists, and then lost a little ground this year, falling 1.5 percentage points.

Much of France’s standing in the poll is tied to the wild popularity of Sancerre, which makes up nearly half of the most popular French pours. “If you put Sancerre on the list, people will order it and there’s no point in fi ghting it. It’s just super popular,” says Raphael Ginsburg at NYC’s Ai Fiori. Lucien Crochet continues to lead the list: “Crochet is in an easy price range and it’s much more readily available than Vacheron,” notes Aldo Sohm at Le Bernardin in Manhattan. “People are willing to spend money on Sancerre. If you go to Pabiot, across the river [in Pouilly-Fumé], nobody cares about it—the wine is half the price and delicious. For Crochet, we put three-case orders in nonstop.”

Chablis may be the biggest trend in French wine this year, with Patrick Piuze rising to second place on the list. Price is a defi nite fac-tor, says Jason Jacobeit at Bâtard in NYC: “You can drink really good Chablis for the price of basic Sonoma pinot.” It also might have to do with the rise of the vegetable-centric menu, as at Little Park in NYC, says sommelier Lindsay Gulics. “Chablis goes fantastically well with our menu. When people ask for chardonnay and don’t want to go $80, I push them toward Piuze; it’s got that minerality, without being overbearing.”

That’s not to say high-end Burgundy doesn’t sell—guests are not necessarily looking for deals. “Côte de Nuits: Guests go for it not for the value but because it’s Nuits,” says John Aranza at Autre Monde, just outside Chicago. “Bordeaux, Burgundy: These are things they’ve always associated with quality and class.”

But price sensitivity has opened up a new market for wines once thought of as “lesser,” like Beaujolais, where many sommeliers saw a spike in sales. At Chez Panisse in Berkeley, Jonathan Waters reports he’s even selling through generic vin de France wines with ease. “Now, so much good wine is being made o� that chart that vin de France doesn’t bother them so much any more.”

MOST POPULAR FRENCH WINES


1 Lucien Crochet Sancerre La Croix du RoySancerre La Chêne

$71$73

2 Patrick Piuze Chablis Terroir de FyeChablis 1er Cru Butteaux

$62$120

3 Maison Joseph Drouhin Mâcon-VillagesChorey-lès-Beaune

$42$60

4 Château Margaux Margaux de Château Margaux $153

5 Foucher-Lebrun Sancerre Le Mont $61

6 Famille Perrin Côtes du Rhône Coudelet de BeaucastelChâteauneuf-du-Pape Château de Beaucastel

$88$165

7 Domaine Vacheron Sancerre $78

8 Domaine Bois de Boursan Châteauneuf-du-Pape $94

9 E. Guigal Châteauneuf-du-PapeCrozes-Hermitage

$110$49

10Henri Bourgeois Sancerre

Sancerre Rouge Les Baronnes$58$58

J.L. Chave St-Joseph O� erusSt-Joseph Blanc

$74$67

12 Hippolyte Reverdy Sancerre $69

13Michel Girard Sancerre $66

Pascal Jolivet SancerreSancerre Château du Nozay

$44$60

15

Domaine Chotard Sancerre $60

Paul Chapelle Puligny-Montrachet 1er Cru Champ GainSantenay Gravières

$148$77

Yann Bertrand Beaujolais Fleurie Folie $51

18Bailly-Reverdy Sancerre Chavignol $55

Sunier Fleurie $68

20 Delaporte Sancerre Chavignol $60

21

Catherine & Pierre Breton BourgueilVouvray La Dilettante

$49$70

François Chidaine Montlouis-sur-Loire Les Choisilles $63

Pierre Yves Colin-Morey St-Aubin 1er Cru En Remilly $145

Stéphane Tissot Arbois Les Graviers ChardonnayCrémant du Jura

$95$54

US

Italy

France

Spain

Most Popular Wines by CountryAS A % OF TOP-SELLING BOTTLES

5% 10% 15% 20% 25% 30% 35% 40% 45% 50% 55% 60%

= 2015 = 2005 = 1995

42.6%

19.7%

19.2%

7.5%

We’ve always had the philosophy of choos-ing producers; it’s important to have our commitment on display to individuals who are making the right choices. We buy every wine from Roulot. We buy every wine from Raveneau. When we buy de Mon-tille, we buy a case of everything. It might be considered the easy way out—not mak-

ing choices, just buying by number on pre-arrival. But we know these producers. We’ve visited them. And we do no grey market at all. We keep those channels open, and people know who we are back in Europe. There are plenty of great wines we can’t buy, but it adds clarity in terms of the scope of a list that’s so big. If you look at any appellation, you see verticals. When Etienne de Montille is in town, we go down to the cellar and check it out—how’s this wine’s tasting, how’s that wine’s tasting? We’re not there to cherry pick with our partners; we’re there to take a stand and stick with it. The greatest thing about wine is that it was here before us and will be here after us as well. If we’re not buying wines that will age, what the hell are we doing?

—Ian Becker, Absinthe, San Francisco


ArizonA

Binkley’s RestaurantCave Creek, 480-437-1072binkleysrestaurant.com

Christo’sPhoenix, 602-264-1785christos1.com

GreekfestPhoenix, 602-265-2990thegreekfest.com

CAliforniA

Chez PanisseBerkeley, 510-548-5525chezpanisse.com

The Bazaar by José AndrésBeverly Hills, 310-246-5555sbe.com

BouchonBeverly Hills, 310-271-9910thomaskeller.com

SpagoBeverly Hills, 310-383-0880wolfgangpuck.com

Raya at the Ritz-CarltonDana Point, 949-240-5050ritzcarlton.com

SbiccaDel Mar, 858-481-1001sbiccadelmar.com

Scratch Bar & KitchenEncino, 818-646-6085scratchbarla.com

Glen Ellen StarGlen Ellen, 707-343-1384glenellenstar.com

RedbirdLos Angeles, 213-788-1191redbird.la

RepubliqueLos Angeles, 310-362-6115republiquela.com

Atlas SocialNapa, 707-258-2583atlassocialnapa.com

La ToqueNapa, 707-257-5157latoque.com

À CôtéOakland, 510-655-6469acoterestaurant.com

Barrel RoomOakland, 415-956-6900barrelroomoak.com

Chez MélangeRedondo Beach, 310-540-1222chezmelange.com

1760San Francisco, 415-359-12121760sf.com

AbsintheSan Francisco, 415-551-1590absinthe.com

AcquerelloSan Francisco, 415-567-5432acquerello.com

AQSan Francisco, 415-341-9000aq-sf.com

Bluestem BrasserieSan Francisco, 415-547-1111bluestembrasserie.com

Boxing RoomSan Francisco, 415-430-6590boxingroom.com

CaliforniosSan Francisco, 415-757-0994californiossf.com

CommonwealthSan Francisco, 415-355-1500commonwealthsf.com

CoquetaSan Francisco, 425-704-8866coquetasf.com

DelfinaSan Francisco, 415-552-4055delfinasf.com

FarallonSan Francisco, 415-956-6969farallonrestaurant.com

FireflySan Francisco, 415-821-7652fireflysf.com

Foreign CinemaSan Francisco, 415-648-7600foreigncinema.com

Gary DankoSan Francisco, 415-749-2060garydanko.com

Kin KhaoSan Francisco, 415-362-7456kinkhao.com

La CicciaSan Francisco, 415-550-8114laciccia.com

La NebbiaSan Francisco, 415-874-9924lanebbia.com

MavenSan Francisco, 415-829-7982maven-sf.com

Michael MinaSan Francisco, 415-397-9222michaelmina.net

NopaSan Francisco, 415-864-8643nopasf.com

NopalitoSan Francisco, 415-437-0303nopalitosf.com

One Market RestaurantSan Francisco, 415-777-5577onemarket.com

PiccinoSan Francisco, 415-824-4224piccino.com

QuinceSan Francisco, 415-775-8500quincerestaurant.com

Rich TableSan Francisco, 415-355-9085richtablesf.com

Rose PistolaSan Francisco, 415-399-0499rosepistolasf.com

Tosca CaféSan Francisco, 415-986-9651toscacafesf.com

Town HallSan Francisco, 415-908-3900townhallsf.com

Trou NormandSan Francisco, 415-975-0876trounormandsf.com

Finch and ForkSanta Barbara, 805-879-9100finchandforkrestaurant.com

Les MarchandsSanta Barbara, 805-284-0380lesmarchandswine.com

SeagrassSanta Barbara, 805-963-1012seagrassrestaurant.com

Wine CaskSanta Barbara, 805-966-9463winecask.com

The LobsterSanta Monica, 310-458-9294thelobster.com

John Ash & Co.Santa Rosa, 707-527-7687johnashrestaurant.com

GjelinaVenice, 310-450-1429gjelina.com

BottegaYountville, 707-945-1050botteganapavalley.com

ColorAdo

The Little NellAspen, 970-920-6330thelittlenell.com

Frasca Food and WineBoulder, 303-442-6966frascafoodandwine.com

Barolo GrillDenver, 303-393-1040barologrilldenver.com

Carmine’s on PennDenver, 303-777-6443carminescolorado.com

Fruition RestaurantDenver, 303-831-1962fruitionrestaurant.com

Guard and GraceDenver, 303-293-8500guardandgrace.com

LingerDenver, 303-993-3120lingerdenver.com

Mercantile Dining & ProvisionDenver, 720-460-3733mercantiledenver.com

MizunaDenver, 303-832-4778mizunadenver.com

RiojaDenver, 303-820-2282riojadenver.com

The Truffle TableDenver, No Reservationstruffletable.com

ConneCtiCut

Max Amore RistoranteGlastonbury, 860-659-2819maxrestaurantgroup.com

Max DowntownHartford, 860-522-2530maxrestaurantgroup.com

Hopkins InnNew Preston, 860-868-7295thehopkinsinn.com

MatchSouth Norwalk, 203-852-1088matchsono.com

P.F. Chang’s China BistroStamford, 203-363-0434pfchangs.com

dC

Del CampoWashington, 202-589-7377delcampodc.com

Iron GateWashington, 202-524-5202irongaterestaurantdc.com

KapnosWashington, 202-234-5000kapnosdc.com

The PartisanWashington, 202-524-5322thepartisandc.com

floridA

Chops Lobster Bar BocaBoca Raton, 561-395-2675buckheadrestaurants.com

Chima Brazilian SteakhouseFt. Lauderdale, 954-712-0580chimasteakhouse.com

Harbor Beach Marriott Resort & SpaFt. Lauderdale, 954-765-3030marriott.com

Casa JuanchoMiami, 305-642-2452casajuancho.com

RestauRantdireCtoryHere are the 250 restaurants that participated in our 27th Annual restaurant Poll. Wine & Spirits contacted wine directors at 2,952 restaurants, inviting them to fill out the poll. We’ve listed respondents by state and then by city.


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Michael’s Genuine Food & DrinkMiami, 305-573-5550michaelsgenuine.com

MignonetteMiami, 305-374-4635mignonettemiami.com

Red, The SteakhouseMiami Beach, 305-534-3688redthesteakhouse.com

GEORGIA

LuscaAtlanta, 678-705-1486luscaatl.com

PricciAtlanta, 404-237-2941buckheadrestaurants.com

Restaurant EugeneAtlanta, 404-355-0321restauranteugene.com

Sotto SottoAtlanta, 404-523-6678urestaurants.net

Wrecking Bar BrewpubAtlanta, 404-221-2600wreckingbarbrewpub.com

HAWAII

Duke’s Canoe ClubHonolulu, 808-922-2268dukeswaikiki.com

OrchidsHonolulu, 808-923-2311halekulani.com

ILLINOIS

Autre Monde Café & SpiritsBerwyn, 708-775-8123autremondecafe.net

AcadiaChicago, 312-360-9500acadiachicago.com

Atwood CaféChicago, 312-368-1900atwoodrestaurant.com

BokaChicago, 312-337-6070bokachicago.com

Joe’s Seafood, Prime Steak & Stone CrabChicago, 312-379-5637joes.net

Les NomadesChicago, 312-649-9010lesnomades.net

Lula CaféChicago, 773-489-9554lulacafe.com

The PublicanChicago, 312-733-9555thepublicanrestaurant.com

Rosebud Theater DistrictChicago, 312-332-9500rosebudrestaurants.com

SepiaChicago, 312-441-1920sepiachicago.com

SpiaggiaChicago, 312-280-2750spiaggiarestaurant.com

TaximChicago, 773-252-1558taximchicago.com

WildfireChicago, 312-787-9000wildfirerestaurant.com

Gia MiaWheaton, 630-480-2480giamiapizzabar.com

LOUISIANA

Antoine’sNew Orleans, 504-581-4422antoines.com

BaruNew Orleans, 504-895-2225barutapas.com

Brennan’sNew Orleans, 504-525-9711brennansneworleans.com

MAINE

Eventide Oyster Co.Portland, 207-774-8538eventideoysterco.com

LolitaPortland, 207-775-5652lolita-portland.com

MARYLAND

O’Learys SeafoodAnnapolis, 410-263-0884olearysseafood.com

The Brewer’s ArtBaltimore, 410-547-6925thebrewersart.com

CharlestonBaltimore, 410-332-7373charlestonrestaurant.com

Chiapparelli’sBaltimore, 410-837-0309chiapparellis.com

CinghialeBaltimore, 410-547-8282cgeno.com

Fleming’sBaltimore, 410-332-1666flemingssteakhouse.com

Oceanaire Seafood RoomBaltimore, 443-872-0000theoceanaire.com

PazoBaltimore, 410-534-7296pazorestaurant.com

Aida Bistro & Wine BarColumbia, 410-953-0500aidabistro.com

The Kings ContrivanceColumbia, 410-995-0500greatfoodmd.com

Café TroiaTowson, 410-337-0133cafetroia.com

MASSACHUSETTS

Island Creek Oyster BarBoston, 617-532-5300islandcreekoysterbar.com

L’EspalierBoston, 617-262-3023lespalier.com

MeritageBoston, 617-439-7000meritagetherestaurant.com

Oak Long Bar + KitchenBoston, 617-585-7222oaklongbarkitchen.com

SorellinaBoston, 617-412-4600sorellinaboston.com

Alden & HarlowCambridge, 617-864-2100aldenharlow.com

Craigie on MainCambridge, 617-497-5511craigieonmain.com

EVOOCambridge, 617-661-3866evoorestaurant.com

Loyal NineCambridge, 617-945-2576loyalninecambridge.com

The Capital GrilleChestnut Hill, 617-928-1400thecapitalgrille.com

Cape Sea GrilleHarwich Port, 508-432-4745capeseagrille.com

The PearlNantucket, 508-228-9701thepearlnantucket.com

SarmaSomerville, 617-764-4464sarmarestaurant.com

Black Dog TavernVineyard Haven, 508-693-9223theblackdog.com

Il CapriccioWaltham, 781-894-2234ilcapriccio.com

Moody’s Delicatessen & ProvisionsWaltham, 781-216-8732moodyswaltham.com

MICHIGAN

Selden StandardDetroit, 313-438-5055seldenstandard.com

MINNESOTA

Gardens of SalonicaMinneapolis, 612-378-0611gardensofsalonica.com

PiccoloMinneapolis, 612-827-8111piccolompls.com

Victory 44Minneapolis, 612-588-2228victory-44.com

Heartland RestaurantSt. Paul, 651-699-3536heartlandrestaurant.com

St. Paul GrillSt. Paul, 651-224-7455stpaulgrill.com

MISSOURI

NicheClayton, 314-773-7755nichestlouis.com

The American RestaurantKansas City, 816-545-8001theamericankc.com

Eleven Eleven MississippiSt. Louis, 314-241-99991111-m.com

Sidney Street CaféSt. Louis, 314-771-5777sidneystreetcafe.com

Vin de SetSt. Louis, 314-241-8989vindeset.com

NEVADA

AureoleLas Vegas, 702-632-7401charliepalmer.com

CarnevinoLas Vegas, 702-789-4141carnevino.com

CraftsteakLas Vegas, 702-891-7318craftrestaurantsinc.com

Lotus of SiamLas Vegas, 702-735-3033lotusofsiamlv.com

OlivesLas Vegas, 702-693-8181bellagio.com

The PalmLas Vegas, 702-732-7256thepalm.com

PicassoLas Vegas, 702-693-7111bellagio.com

Twist by Pierre GagnaireLas Vegas, 702-590-8882mandarinoriental.com

NEW JERSEY

The Bernards InnBernardsville, 908-766-0002bernardsinn.com

SerenadeChatham, 973-701-0303restaurantserenade.com

Stage LeftNew Brunswick, 732-828-4444stageleft.com

The Frog and The PeachNew Brunswick, 732-846-3216frogandpeach.com

Ninety Acres at NatirarPeapack, 908-901-9500natirar.com

NEW MEXICO

Bistro 315Santa Fe, 505-986-9190315santafe.com

NEW YORK

Marbella RestaurantBayside, 718-423-0100marbella-restaurant.com

The River CaféBrooklyn, 718-522-5200therivercafe.com

Runner & StoneBrooklyn, 718-576-3360runnerandstone.com

PiccoloHuntington, 631-424-5592piccolorestaurant.net


Tellers American ChophouseIslip, 631-277-7070tellerschophouse.com

A VoceNew York, 212-545-8555avocerestaurant.com

A Voce Columbus CircleNew York, 212-823-2523avocerestaurant.com

Ai FioriNew York, 212-613-8660aifiorinyc.com

Aldo Sohm Wine BarNew York, 212-554-1143aldosohmwinebar.com

AmaliNew York, 212-339-8363amalinyc.com

AquavitNew York, 212-307-7311aquavit.org

AureoleNew York, 646-392-9172charliepalmer.com

BalthazarNew York, 212-965-1414balthazarny.com

Bar AmericainNew York, 212-265-9700baramericain.com

Bar JamónNew York, 212-253-2773casamononyc.com

BâtardNew York, 212-219-2777batardtribeca.com

BetonyNew York, 212-465-2400betony-nyc.com

CosmeNew York, 212-913-9659cosmenyc.com

DanielNew York, 212-288-0033danielnyc.com

Del PostoNew York, 212-672-0390delposto.com

Eataly ManzoNew York, 212-229-2180eataly.com

Eleven Madison ParkNew York, 212-889-0905elevenmadisonpark.com

FelidiaNew York, 212-729-1475felidia-nyc.com

Gotham Bar & GrillNew York, 212-620-4020gothambarandgrill.com

Gramercy TavernNew York, 212-477-0777gramercytavern.com

Il Buco Alimentari & VineriaNew York, 212-837-2622ilbucovineria.com

Jean-GeorgesNew York, 212-299-3900jean-georges.com

Jo JoNew York, 212-223-5656jojorestaurantnyc.com

JunoonNew York, 212-490-2100junoonnyc.com

Le BernardinNew York, 212-554-1515le-bernardin.com

LincolnNew York, 212-359-6500patinagroup.com

Little ParkNew York, 212-220-4110littlepark.com

MaialinoNew York, 212-777-2410maialinonyc.com

MartaNew York, 212-651-3800martamanhattan.com

MaysvilleNew York, 646-490-8240maysvillenyc.com

The ModernNew York, 212-333-1220themodernnyc.com

MolyvosNew York, 212-582-7500molyvos.com

The NoMadNew York, 212-796-1500thenomadhotel.com

NoreetuhNew York, 646-892-3050noreetuh.com

North End GrillNew York, 646-747-1600northendgrillnyc.com

Osteria MoriniNew York, 212-965-8777osteriamorini.com

RacinesNew York, 212-227-3400racinesny.com

Ristorante MoriniNew York, 212-249-0444ristorantemorini.com

The SimoneNew York, 212-772-8861thesimonerestaurant.com

UntitledNew York, 212-570-3670untitledatthewhitney.com

The Water ClubNew York, 212-683-3333thewaterclub.com

North CaroliNa

Barrington’sCharlotte, 704-364-5755barringtonsrestaurant.com

Sullivan’s SteakhouseCharlotte, 704-335-8228sullivanssteakhouse.com

Fearrington House InnPittsboro, 919-542-2121fearrington.com

ohio

Hyde Park Prime SteakhouseBeachwood, 216-464-0688hydeparkrestaurants.com

Jeff Ruby’sCincinnati, 513-784-1200jeffruby.com

Lindey’sColumbus, 614-228-4343lindeys.com

Georgio’s CaféToledo, 419-242-2424georgiostoledo.com

oregoN

Tina’sDundee, 503-538-8880tinasdundee.com

Nick’s Italian CaféMcMinnville, 503-434-4471

3 Doors Down Café & LoungePortland, 503-236-68863doorsdowncafe.com

AtaulaPortland, 503-894-8904ataulapdx.com

AviaryPortland, 503-287-2400aviarypdx.com

Bamboo Sushi NWPortland, 971-229-1925bamboosushi.com

CastagnaPortland, 503-231-7373castagnarestaurant.com

DavenportPortland, 503-236-8747davenportpdx.com

Olympia Provisions SEPortland, 503-954-3663olympiaprovisions.com

PeNNsylvaNia

NectarBerwyn, 610-725-9000tastenectar.com

YangmingBryn Mawr, 610-527-3200yangmingrestaurant.com

AmadaPhiladelphia, 215-625-2450philadelphia.amadarestau-rant.com

Kensington Quarters— Restaurant & ButcherPhiladelphia, 267-314-5086kensingtonquarters.com

Lacroix at The RittenhousePhiladelphia, 215-790-2533lacroixrestaurant.com

Prime RibPhiladelphia, 215-772-1701theprimerib.com

ParamourWayne, 610-977-0600paramourwayne.com

texas

Contigo AustinAustin, 512-614-2260contigotexas.com

Driskill GrillAustin, 512-391-7162driskillgrill.com

LenoirAustin, 512-215-9778lenoirrestaurant.com

Second Bar + KitchenAustin, 512-827-2750congressaustin.com

III ForksDallas, 972-267-17763forks.com

Bob’s Steak & Chop HouseDallas, 972-608-2627bobs-steakandchop.com

Crushcraft Thai Street EatsDallas, 972-677-7038crushcraftthai.com

Del Frisco’s Double Eagle Steak HouseDallas, 972-490-9000delfriscos.com

SalumDallas, 214-252-9604salumrestaurant.com

Saint-Emilion RestaurantFort Worth, 817-737-2781saint-emilionrestaurant.com

Hugo’sHouston, 713-524-7744hugosrestaurant.net

UnderbellyHouston, 713-528-9800underbellyhouston.com

DoughSan Antonio, 210-979-6565doughpizzeria.com

Fleming’s Prime Steakhouse & Wine BarSan Antonio, 210-824-9463flemingssteakhouse.com

virgiNia

L’Auberge Chez FrançoisGreat Falls, 703-759-3800laubergechezfrancois.com

WashiNgtoN

Seastar Restaurant & Raw BarBellevue, 425-456-0010seastarrestaurant.com

Salty’sSeattle, 206-937-1600saltys.com

The HerbfarmWoodinville, 425-485-5300theherbfarm.com

WisCoNsiN

CarnevorMilwaukee, 414-223-2200carnevor.com

Coquette CaféMilwaukee, 414-291-2655coquettecafe.com

Five O’Clock SteakhouseMilwaukee, 414-342-3553fiveoclocksteakhouse.com


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Documents

27th Annual Restaurant Poll - Jordan Winery · 27th Annual Restaurant Poll APRIL 2016 wineandspiritsmagazine.com $5.99 • Canada $6.99 ... 2016—except in wine. You can drink things