A wine guide written from restaurant lists
Its critics photograph wine lists in restaurants where they eat, rate the room, and let the lists rank the wines. Everything is recomputed each time a list is added.
Top ten
See the full rankingEditorial
The by-the-glass pour is the honest signal
A restaurant that opens a bottle takes a risk on it. That is why a glass pour counts for one and a half in this ranking: it is the clearest thing a list can say about what the room actually believes in.
Method: score = Σ (restaurant stars × 1.5 if poured by the glass, otherwise × 1), across every list the wine appears on. Displayed normalised against the highest-scoring wine. Raw counts sit next to every score, and every list shows the date it was captured.