There is a certain art behind the selection of wines for and organization of a top-notch wine list. Obviously, the sommelier must present a broad range of wines in a breadth of price points in order to appeal to a diverse customer base. So, too, must the selected wines generally complement the restaurant’s overall cuisine. But to be fully appreciated, even celebrated, like a good Pomerol a wine list must exhibit sufficient structure and balance.

Assembling offerings that meet those basic requirements, while still staying true to the sommelier’s overall philosophy on wine, is where the artistry arises. The sommelier’s views on varietals, regions, producers and pairings should be easily discernible from a great wine list. For example, if a sommelier believes that grapes and terroir are the most important components in quality wines, the restaurant’s wine list should include wines from regions where wines are minimally “produced” so the true expression of the varietal and the influence of terroir are clearly evident. On such a list, you would likely find far more Chablis than Chardonnays from Napa. Alternatively, if the sommelier favors theSommelier_1 manipulative qualities of oak or the food-friendliness of bright acidity, then the restaurant’s wine list would be more heavily populated with Cabernets from California or Barbarescos from the Piedmont. There are many ways to achieve a great wine list, as long as the sommelier is true to his or her vision. Wine lists without structure and balance, which try to be too much to too many, are the only ones that are truly forgettable.

That said, I want to introduce readers to some of my favorite wine lists in New York, London, Paris and a few of our other favorite travel destinations. I also want to provide insight into the philosophy behind these restaurants’ wine offerings, as shared by their sommeliers. So, please click on Notable Wine Lists in the top menu to see some of my favorites.