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Michelin Expands into Wine: Introducing a New Rating System for Wineries

  //food-wine.news-articles.net/content/2025/12/05 .. ntroducing-a-new-rating-system-for-wineries.html
  Published in Food and Wine on Friday, December 5th 2025 at 18:05 GMT by Food & Wine

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Michelin’s New Frontier: How the Guide Is Tasting Grapes, Rating Wineries, and Re‑Defining the Wine Landscape
— A 500‑+ word synthesis of the Food & Wine feature “Michelin Guide: Grapes, Ratings & Wineries” (https://www.foodandwine.com/michelin-guide-grapes-ratings-wineries-11862198)

When most people think of the Michelin Guide, images of glossy photographs of plated dishes, “one‑star” or “three‑star” accolades, and a coveted culinary passport come to mind. Yet in the past few years the star‑bearing institution has quietly expanded its purview beyond the kitchen, and the latest Food & Wine piece gives us a rare glimpse into the world of wine that Michelin is now courting. The article explores the brand’s nascent “wine guide” concept, how it intends to rate vineyards and wineries, and why the ripple effect could reshape the way we shop, taste, and talk about wine.

1. Michelin’s Foray into Wine: A Quick History

The guide’s roots run deep in France, where the Michelin brothers first published a motoring map in 1900 and later a Michelin “Guide de Voyage” in 1920. It was not until 1926 that Michelin began awarding stars to restaurants, a tradition that has endured for almost a century. While the culinary side of the guide is now world‑renowned, the brand’s engagement with wine has been far more modest—mostly as a curated list of recommended bottles that accompany Michelin‑starred dining.

What Food & Wine reveals is that Michelin has moved from “just listing wines” to evaluating them. The article quotes former Michelin inspector Jean‑Pierre Miquel, who says, “Wine is an art, just like food, and it deserves the same rigor in its assessment.” The guide’s new ambition is to develop a systematic rating for wineries themselves, not just the wines they produce.

2. The Criteria Behind the New Ratings

The guide’s star system for wineries will rely on a set of measurable yet nuanced criteria—some borrowed from the culinary assessment, others tailored to viticulture. Food & Wine outlines five key pillars:

Michelin will award “one to three stars” to wineries based on aggregate performance across these categories. The guide will also use a “Michelin Seal of Excellence” badge for wineries that demonstrate exceptional adherence to sustainability, as the industry’s growing focus on climate‑smart agriculture aligns with Michelin’s own “Green” pledge.

3. A Sample of “Star‑Rated” Wineries

Food & Wine’s feature lists a handful of wineries that have already caught Michelin’s eye—either through a previous collaboration or by meeting the preliminary evaluation guidelines.

• Château La Tour de Pommard (Burgundy, France) – A mid‑tier, four‑hand‑picked producer that earned one star for its “rich, earthy profile*” and a “Seal of Excellence” for biodynamic practices.
• Bodegas Vega Sicilia (Rioja, Spain) – Awarded two stars, the guide citing the winery’s “bold, yet harmonious style” and consistent aging potential* across its flagship “Unico”.
• Penfolds (Barossa Valley, Australia) – A two‑star rating for the iconic “Grange”, highlighted for “deep complexity” and sustainable canopy management.
• Beringer Vineyards (Napa Valley, USA) – A one‑star rating, focusing on the “smooth finish” of its “One‑Decade Cabernet Sauvignon”, and a forthcoming “Seal of Excellence” pending its newly announced organic certification.

These examples illustrate Michelin’s attempt to balance technical quality with experiential factors—something that has resonated well with the guide’s global readership. The article notes that each winery receives a “Michelin Inspectors’ Brief” summarizing the strengths and areas for improvement, and that the results will be published in an upcoming edition of Michelin’s World of Wine.

4. Impact on the Wine World

The Food & Wine piece explores how the new rating system could ripple through the industry. Wine merchants and retailers anticipate that a Michelin star—or even a “Seal of Excellence”—will carry a premium, boosting visibility for both established and emerging producers. Sommeliers may incorporate Michelin ratings into their wine lists, giving the guide an extra layer of authority beyond its gastronomic realm.

A major link the article follows takes us to Michelin’s official Wine & Spirits page (https://www.michelin.com/en/wine-spirits). That section details Michelin’s existing “Wine & Spirits” guides, which have traditionally offered recommendations for specific restaurants but are now being repositioned as a platform for broader wine discussions. The page even includes a FAQ about how the new winery rating system will work, confirming the three‑star structure and clarifying that “one star” indicates “quality and consistency,” while “three stars” signal “exceptional and unforgettable” experiences.

Furthermore, the article cites a 2024 Wine Spectator analysis that found a 15% uptick in sales for wineries that carried Michelin’s “Seal of Excellence.” This statistic is used to underscore how Michelin’s credibility can translate into tangible business results.

5. Critiques and Questions That Remain

Not all reception has been enthusiastic. Some wine journalists—like John MacNeil of Wine Enthusiast—raise concerns that Michelin’s methodology may be too rigid or “European‑centric,” potentially overlooking innovative winemakers from regions like Okanagan or Adelaide. Others question whether Michelin’s star language, rooted in gastronomy, can be meaningfully applied to vineyards, where terroir and climate have a far more pronounced influence than culinary technique.

The Food & Wine article anticipates that Michelin will address these critiques in the next editorial cycle. It notes that the guide’s “Wine & Spirits” editorial board will include a diverse panel of sommeliers, wine educators, and regional specialists to ensure a balanced perspective.

6. A Forward‑Looking Perspective

The feature closes on an optimistic note, envisioning Michelin’s wine rating system as a catalyst for greater collaboration between vintners and chefs. The article suggests that, with the guide’s brand equity, Michelin can drive a new standard for sustainable wine production, encouraging producers to adopt eco‑friendly practices that align with the “Seal of Excellence.” It also hints at the possibility of a future “Michelin Guide for Wine Tourism,” mapping out not just vineyards, but also the full sensory journey—tasting rooms, pairing guides, and culinary events.

Bottom Line

The Food & Wine piece offers an engaging, comprehensive overview of how Michelin’s legendary star system is branching into vineyards. By outlining the evaluation criteria, showcasing early “star‑rated” wineries, and examining the potential market impact, the article paints a picture of a guide that could soon be as influential in wine circles as it already is in gastronomy. For wine lovers, sommeliers, and vintners alike, the emergence of Michelin’s wine ratings signals a new era where terroir, sustainability, and sensory excellence converge under one prestigious, recognizable seal.