Sommeliers often travel to scout new wines, discovering restaurants along the way.

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Alsace

Michaël Engelmann of San Francisco’s Gary Danko always goes to Caveau Morakopf in Niedermorschwihr for its traditional choucroute.

Campania

Shelley Lindgren of San Francisco’s A16 stops by Da Nonna Sceppa in Paestum for fresh seafood, like the calamari with zucchini-basil puree.

New Zealand

The valley views (and wines) at the outdoor Veranda Cafe at Stonyridge Vineyards on Waiheke Island wowed Chad Ellegood of Chicago’s Tru.

Wine Advice & Pairings:

Lamb Chops with Frizzled Herbs
Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
| Credit: © Con Poulos
Best Recipes from Sommeliers
Leek Salad with Walnuts and Tomme de Brebis
Credit: © Tina Rupp

More Tips from Top Sommeliers: