Ambitious restaurants across the country are getting supergeeky about single regions, going all out for big bottles and playing a game called Blind Vine.

By Carson Demmond and Ray Isle
Updated May 24, 2017
© Maxime Giordani, Courtesy of Freek's Mill

Freek’s Mill, Brooklyn

Sommelier Alex Alan’s list focuses almost solely on Loire Valley Chenin Blanc and Beaujolais—wines that are ideal with the vegetable-forward flavors of chef Chad Shaner’s menu.

Louie’s Gen-Gen Room, San Francisco

This slinky, subterranean bar beneath Liholiho Yacht Club offers a short list of natural wines by the glass. The fun part? They’re all poured from magnums or larger bottles.

Harvest Table, St. Helena, CA

At Charlie Palmer’s farm-to-table Napa Valley spot, wine director Sasha Hagenlock pours Blind Vine bottles: The diner knows only the grape variety and the price.