Michelin Guide ditches stars for grapes to toast fine wines in a first
You might associate Michelin stars with culinary excellence, but in a landmark ceremony in Burgundy, the guide, famed for its restaurant ratings, has turned its expert eyes on fine wines.
Trading its stars for grapes, the guide commended wine estates in Burgundy with one, two or three grapes to indicate the degree of quality in its first-ever Grape Selection.
The 2026 selection awarded nine estates three Michelin grapes, 20 with two, and 33 with one at the historic Palace of the Dukes of Burgundy earlier this week.
Michelin revealed it would expand its offerings to include wine in December last year – and has commenced with Burgundy and Bordeaux, because the regions are ‘among the most emblematic in the worldwide wine-producing landscape’.
Burgundy, a region recognised for its heritage approaches, boasts countless family-owned vineyards that have maintained local traditions while finessing practices over the years.
Among the estates receiving the highest distinction, five are located in the Côte de Nuits and four in the Côte de Beaune.
Those receiving Three Michelin Grapes and known as ‘exceptional producers’ included Domaine de la Romanée-Conti, Domaine Leroy, Domaine d’Auvenay, Cécile Tremblay, Dugat-Py, Roumier, Coche-Dury, Jean-Marc et Thomas Bouley and Hubert Lamy.
Domaine Leroy in Côte de Nuits, founded in 1867 by François Leroy of Auxey-Duresses, scooped three grapes for its ‘distinctive and labour-intensive’ winemaking processes and ‘exceptional’ offerings.
The Michelin Guide has recognised some of the finest wine estates in its first-ever Grape Selection, which includes Domaine Hubert Lamy
Domaine d’Auvenay in Côte de Beaune also received the top prize, with special mention of pioneering biodynamics and innovative practices.
Receiving two grapes, signifying ‘remarkable quality’, was Bruno Clair in Côte de Nuits – a family-run establishment since the early 19th century, which is now in its sixth generation.
Domaine Leflaive in Côte de Beaune, developed by former naval engineer Joseph Leflaive, who acquired vineyards in 1905 as prices dropped after the phylloxera epidemic, also scored two grapes.
The guide explains: ‘A benchmark for wine lovers around the world, Burgundy is the land where the modern concept of terroir was born and has been refined for centuries.
‘The region embodies an intimate, deeply rooted approach to winemaking and heritage.
‘Its family-owned, human-scale estates reflect a tradition of precision and care passed down from generation to generation, from the Côte de Nuits and Côte de Beaune to the Côte Chalonnaise.
‘This history and identity are shaped by two grape varieties that achieve their purest expression here: chardonnay and pinot noir, which have brought Burgundy worldwide renown.’
It comes after the Michelin Guide announced plans to retire its Green Star in May.
Domaine Leflaive in Côte de Beaune, was praised for its biodynamic farming and received two grapes
The accolade, also known as the guide’s sustainability award, rewarded restaurants for high ethical and environmental standards, working with sustainable suppliers and producers, and avoiding waste and non-recyclable packaging.
The Michelin Guide first introduced the green star after undergoing a Gen Z makeover – and its latest winners claimed the title just three months ago.
But in May, the Guide called time on the star, with 37 green-starred restaurants across the UK and Ireland set to lose the award, including Daylesford Organic Farm and London’s Petersham Nurseries Café.
The Michelin Guide will introduce Mindful Voices instead, a title that isn’t a formal accolade and doesn’t come with its own logo, but honours pioneering practices of chefs, hoteliers and wine producers.
International director of the Michelin Guide, Gwendal Poullennec, was quoted in trade industry publication Caterer: ‘Mindful Voices will give a platform to all those who are rewriting the rules in their respective fields.
‘This new framework draws directly from what our inspection teams witness first-hand: encounters and experiences that are transforming how things are done and that deserve to be shared.
‘Staying true to its identity and values, the Michelin Guide will amplify and give full resonance to these voices from the worlds of gastronomy, hospitality and wine, so that they can be heard, wherever they may be.’
