Wine Programs Leaning Green

Cellars at eco-friendly restaurants are reinforcing the environmentally friendly approaches emphasized in their kitchens

The dining room at ILIS, which looks into the kitchen where chefs prepare food, in Brooklyn, New York — ILIS, a new concept in New York City from chef Mads Refslund, is home to a hyper-seasonal experimental menu paired with wines that are ethically and sustainably made. (Evan Sung)

From the Apr 30, 2025, issue

As the world around us continues to change, restaurants across the United States are striving to become more environmentally and socially conscious, and not just by offering farm-to-table, seasonal menus and cutting down on kitchen waste. Sommeliers and wine directors at Wine Spectator Restaurant Award winners are also shaping their lists and their customer connections around wines—whether organic, biodynamic, sustainable, regenerative, natural or other–that address concerns about biodiversity, climate change, ethical treatment of workers and other issues. Hear from 5 top wine pros about their approaches and what diners want.

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