Aria

Dashing wine director Andreas Loaiza compiles the most egalitarian selection in town: His 250-bottle list roughly balances Old World and New World, familiar and esoteric, and prices at all tiers to please every possible taste.

Three Blind Mice

This busy New American restaurant houses a small wine market stocked with reasonably priced, globally minded bottles, which you can buy to enjoy in the dining room for a $15 corkage fee.

Barcelona Wine Bar

We’re not kidding ourselves. We know the runaway success of this Inman Park outpost of a small, Connecticut-based operation is due more to the sexy rustic-chic decor and menu of fun tapas than to the amazing, eclectic wine list with more than 250 selections.

Woodfire Grill

Executive chef Kevin Gillespie draws the crowds, but Woodfire’s ace service staff works tirelessly to ensure that the Woodfire experience surpasses expectations.

Bone’s

Buckhead’s thirty-three-year-old steakhouse has, no contest, the most thrilling restaurant cellar in town. It’s not just the rotating 1,350-bottle selection, or the iPads on which you can peruse the ratings of the fruit-bomb Cabs you’re considering.

Canoe 1

Matt Bradford, one of a handful of local wine directors who have passed the strenuous advanced certification exam with the Court of Master Sommeliers, manages a list of more than 500 wines that covers every major grape-growing region in the world with skillful proportion.

Cellar 13

No one demystifies the whole Old World versus New World puzzle for customers better than owner John Passman, who earns his beloved status among regulars with insightful recommendations that never feel like an upsell.

Empire State South 1

"Big, round, chalky stone muscles.” “Invigorated Clementine candy smells.” “Am I allowed to call this a ‘cascade of flowers’? Am I?” Steven Grubbs is the Beat poet of our wine scene.

Five and Ten

Steven Grubbs manages the wine programs at both Empire State South and Five and Ten, and he skews the vino at the latter—Athens’s finest restaurant—to the tastes of a sophisticated college town.

Floataway Cafe

Anne Quatrano and Clifford Harrison’s farm-to-table pioneer might not seem an obvious place to discover inexpensive vino: Its bottle selection over the years, while often affordable, has vacillated between intriguingly obscure and boringly accessible.

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