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Restaurant Wine Lists: What Matters Most to Diners

July 30, 2013

Over the past few years, a growing number of restaurant wine programs have been expanding their selections beyond the familiar regions of the wine world. Obscure or hard-to-find varieties, appellations and producers are joining the classics of Bordeaux, Burgundy, California and Tuscany, with bottles that deliver quality, have stories to tell and are often priced to sell.

These "sommelier lists" can be found throughout the United States and overseas—and they are headlining Wine Spectator's 2013 Restaurant Wine List Awards. (See all 3,793 winners in our Aug. 31 issue and our online Restaurant Search.)

Which aspect of a wine list is most important to you?

Familiar, high-quality names

Interesting, diverse selection

Low prices

Older vintages

Well-organized presentation

Wines compatible with food


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