MICHELIN Guide to Begin Rating Wineries in 2026

The MICHELIN Guide is preparing for one of its most significant expansions in decades. Beginning in 2026, the organization best known for defining global standards in restaurant and hotel excellence will introduce an official rating system for wineries.

For chefs, sommeliers, and restaurant owner-operators, this move signals more than a new set of accolades. It represents a potential shift in how wine quality is communicated to consumers, how estates are positioned internationally, and how wine and gastronomy continue to converge.

A New Rating System for Wineries

According to MICHELIN, wineries will be evaluated using a One-, Two-, and Three-Grapes scale, closely mirroring the Guide’s familiar restaurant distinctions:

• One Grape: Very good winery
• Two Grapes: Excellent winery
• Three Grapes: Exceptional winery

In addition, a “Selected” designation will identify wineries considered reliable, consistent, and worthy of regular recommendation—comparable in spirit to the Bib Gourmand category for restaurants.

Unlike bottle-by-bottle scoring systems, this approach focuses on the winery as a whole, emphasizing long-term quality and identity rather than individual releases.

How MICHELIN Will Evaluate Wine

While the full methodology will continue to evolve, MICHELIN has outlined five core criteria guiding winery assessments:

1. Quality of farming practices
2. Winemaking technique and precision
3. Expression of identity and terroir
4. Balance and harmony of the finished wines
5. Consistency across vintages, with additional recognition for wines that demonstrate aging potential

Evaluations will be conducted by panels composed of experienced professionals, including former sommeliers, specialized wine critics, and winemakers.

Tastings will be collaborative rather than anonymous, a notable departure from MICHELIN’s restaurant inspection process and a practical necessity given the structure of many top estates.

Where It Begins: Bordeaux and Burgundy

The first regions to be reviewed will be Bordeaux and Burgundy, with initial winery ratings expected in 2026. 

These historic regions—already deeply familiar to MICHELIN’s global audience—offer a logical starting point before broader international expansion.

WHY THIS MATTERS TO THE RESTAURANT INDUSTRY

MICHELIN’s entry into wine evaluation carries several implications:

• Stronger Alignment Between Food and Wine Recognition: As MICHELIN increasingly evaluates the entire dining experience—restaurants, hotels, and now wineries—the connection between cuisine and wine quality becomes more visible to guests.
• A New Reference Point for Wine Programs: Winery-level distinctions may influence purchasing decisions, wine list development, and guest perception, particularly for international diners already fluent in the MICHELIN language.
• Increased Visibility for Wine as Part of “Living Well”: At a time when the global wine market faces headwinds, the added spotlight from a trusted authority may help reengage consumers and reinforce wine’s role at the table.

A Broader Vision of Wine in the Dining Experience

Having established itself as the global benchmark for restaurants since 1900 and hotels since the early 20th century, MICHELIN’s expansion into wineries feels like a natural evolution. 

It reinforces a holistic view of hospitality—one where cuisine, wine, place, and craftsmanship are evaluated together under a shared philosophy of excellence.

For chefs, restaurateurs, and wine professionals alike, the message is clear: Wine is not a side note. It is central to the dining experience, and soon, it will be judged with the same rigor, consistency, and global influence that have defined the MICHELIN Guide for more than a century.

Learn More →