Star Wine List: Connecting the World Through Great Wine Lists

Star Wine List: Connecting the World Through Great Wine Lists.

What began as a Swedish initiative to help wine lovers find interesting restaurants has developed into an international platform connecting sommeliers, restaurants and enthusiasts across the world. 

As Star Wine List celebrates its latest Dutch awards, founder and publisher Krister Bengtsson reflects on the platform’s development, the importance of its international community and the changing role of wine in hospitality. The 2026 Netherlands awards, held in Rotterdam on 20 September, provide a fitting illustration of the diversity and ambition of the country’s restaurant wine programmes.

Putting Wine First

For wine enthusiasts, choosing a restaurant often begins with a different question than it does for most diners. The quality of the kitchen is undoubtedly important, but the wine list can be equally decisive. Whether travelling to an unfamiliar city or looking for somewhere closer to home, finding an establishment with an interesting selection, knowledgeable sommeliers and a genuine enthusiasm for wine is not always straightforward.

It was this familiar challenge that inspired Swedish journalist and wine enthusiast Krister Bengtsson to establish Star Wine List in 2017. Having spent much of his professional life in journalism and digital media, including working with CNN’s early European online activities, Bengtsson had also developed a longstanding interest in wine. He had lived in Bordeaux, written about wine and been involved in the trade, experiences that eventually brought his two professional interests together.

During our conversation, Bengtsson recalls how often wine lovers would turn to friends and colleagues for recommendations when visiting cities such as Berlin, Rotterdam or Tokyo. While established restaurant guides offered extensive information about gastronomy, he felt there was room for a platform that approached hospitality from a different perspective, putting the wine programme at the center of the experience.

The idea was never to focus exclusively on fine dining or establishments with enormous cellars. From the outset, Star Wine List was intended to embrace the diversity of wine-focused hospitality, from small neighborhood wine bars and informal bistros to ambitious restaurants with internationally recognized kitchens.

The platform began in Sweden before expanding into neighbouring countries. New York followed relatively quickly, helped by Bengtsson’s friendship with sommelier Arvid Rosengren and his knowledge of the city’s restaurant scene. This approach, relying on trusted local professionals rather than attempting to evaluate every establishment centrally, became the foundation of Star Wine List’s international expansion.

Today, the platform operates through an extensive network of sommeliers, wine writers and local ambassadors who contribute recommendations and share their knowledge of their respective markets. At the time of our conversation, Bengtsson estimated that the guide covered approximately 46 countries, with further additions planned.

That growth has also changed the organization’s priorities. While expanding into new destinations remains important, maintaining the quality and accuracy of its existing recommendations now demands considerable attention. Restaurants close, sommeliers change positions and wine programmes evolve. A recommendation that was relevant two years ago might no longer reflect what guests can expect today.

Star Wine List addresses this through its network of ambassadors and its distinction between Red Stars, which identify establishments selected by the editorial team or its local representatives, and White Stars, which recognize venues whose submitted wine lists have been reviewed and accepted. This combination allows the platform to extend its geographical reach while preserving the importance of personal recommendations.

More Than a Restaurant Guide

Although Star Wine List began as a guide for wine-loving travellers, its functionality has developed considerably over the years. The website and mobile app provide access to recommended establishments across international destinations, while participating restaurants can publish their wine lists directly on the platform.

For consumers, this creates an opportunity to explore a restaurant’s wine programme before deciding where to dine. For sommeliers and more dedicated enthusiasts, the possibilities extend further. Premium and Pro memberships offer the ability to search across wine lists for particular wines, making it possible to locate specific producers or bottles without having to consult individual restaurant websites.

Bengtsson explains that the platform serves two overlapping audiences. Travelling wine lovers use it to discover interesting establishments in unfamiliar destinations, while local enthusiasts can explore developments in their own cities. Alongside them is a substantial professional community of sommeliers, restaurateurs and members of the wine trade who use the platform to follow international wine programmes and discover new approaches.

Star Wine List is also developing additional analytical capabilities that could eventually provide greater insight into historical changes in restaurant wine lists. Such information could offer a useful perspective on the evolution of wine selections, the emergence of new regions and the changing preferences of both sommeliers and their guests.

Yet as the platform becomes more sophisticated, Bengtsson remains conscious of the importance of the people behind it. In an increasingly digital environment, where artificial intelligence is changing how information is created and distributed, he sees firsthand knowledge, credible recommendations and personal relationships as essential elements of Star Wine List’s identity.

Technology already supports the organization’s administrative processes, including checking whether establishments remain open and keeping its extensive database up to date. Bengtsson is also exploring how artificial intelligence might assist with some of these activities, although the platform’s editorial content and recommendations continue to depend on its network of human contributors.

For him, maintaining that distinction is important. The value of Star Wine List ultimately rests on the expertise of the people who know the restaurants, understand their wine programmes and can explain why particular establishments deserve attention.

From Recommendations to International Recognition

In 2018, a year after launching the guide, Star Wine List organized its first wine list awards in the Nordic countries. The idea was a natural extension of the original platform. Having created a guide to help people discover restaurants with interesting wine programmes, Bengtsson and his team wanted to recognize the professionals responsible for developing them.

The awards have since evolved into an international circuit, bringing together sommeliers and restaurants from different markets and recognizing achievements across a broad range of categories. Extensive wine lists compete alongside more compact selections, while dedicated awards celebrate sparkling wines, by-the-glass programmes, individual wine-producing countries and sustainability.

Unlike the platform’s regular restaurant recommendations, the awards follow a separate evaluation process. Participating establishments submit their wine lists, which are assessed by international judging panels. The winners of the international categories subsequently qualify for the Global Final, creating a connection between regional competitions and the wider international wine community.

For Bengtsson, however, the significance of the awards extends beyond the recognition itself. They have become an important opportunity to bring the Star Wine List community together, allowing sommeliers who ordinarily work in different cities and countries to exchange experiences, discuss their approaches and establish professional relationships.

He describes the international awards circuit as something resembling the Eurovision Song Contest, albeit with wine lists replacing musical performances. Regional competitions bring together their respective communities, while the Global Final provides an opportunity for participants from around the world to meet.

These encounters have become an increasingly important part of Star Wine List’s activities. Bengtsson recalls conversations with sommeliers who particularly valued the opportunity to meet international colleagues and exchange ideas with people they might otherwise never encounter professionally.

The awards have also created greater awareness of Star Wine List among restaurants. During our conversation, Bengtsson mentions meeting former Alchemist wine director Christopher Kok, who had recently been approached by several restaurants seeking advice on how to develop wine lists that might perform well in the competition.

For an organisation that began as a relatively modest guide for wine enthusiasts, such developments demonstrate how its international recognition has gradually become part of the professional conversation surrounding restaurant wine programmes.

The Netherlands Takes Centre Stage

The development of Star Wine List in the Netherlands reflects the platform’s wider international journey. Its first Dutch awards took place online during the pandemic, followed by a physical event combining Belgium and the Netherlands in Rotterdam. Growing interest from Dutch restaurants subsequently encouraged Bengtsson and his team to organize separate national competitions.

The decision culminated in the Star Wine List of the Year Netherlands 2026 awards, held on Sunday, 20 September, at Café Courage in Rotterdam. The ceremony marked the beginning of the organization’s international 2026/27 awards season, bringing together finalists from across the Netherlands to celebrate the country’s wine programmes.

The international jury consisted of Master of Wine Stephen Wong, Master Sommelier Jonathan Gouveia and Paz Levinson, winner of the ASI Best Sommelier of the Americas competition in 2015. Their assessment covered ten international categories and two additional local awards recognizing Californian and Spanish wine selections.

Wong described the competition as an exceptionally broad field, noting that the leading lists combined a clearly defined vision with thoughtful producer selections, mature vintages and an appreciation of both established classics and contemporary drinking preferences.

The results reflected the diversity of the Dutch restaurant scene, with Gold Stars awarded to establishments ranging from internationally recognized fine-dining destinations to smaller restaurants with carefully curated wine programmes.

Depth, Diversity and Individuality Among the Dutch Winners

Three establishments each collected two Gold Stars during the Rotterdam ceremony. Amsterdam’s Flore received the awards for Best Long List and Best Sparkling Wine List, recognizing the work of Antonello Nicastri and his team.

Flore’s extensive wine programme stood out for its combination of depth, diversity and accessibility. Rather than simply assembling a large collection of prestigious labels, Nicastri has developed a selection in which individual wines are expected to demonstrate personality. The judges also appreciated the way the list is organized, with clearly defined sections designed to help guests navigate an extensive collection.

Its sparkling wine selection reflects a similarly broad perspective. Although Champagne remains an important part of the programme, Nicastri also looks towards other regions, including Germany, where mature examples from producers such as Peter Lauer demonstrate the gastronomic possibilities of sparkling wine beyond Champagne. Dutch producers also feature in the restaurant’s approach, reflecting its interest in supporting local wine production.

In Eindhoven, Zarzo collected Gold Stars for Best Rosé Wine List and Best Spanish Wine List. For Adrian Zarzo Habraken and sommelier Stefan Emmen, the awards recognize two particularly distinctive elements of their wine philosophy.

Zarzo’s approach to rosé moves well beyond its conventional association with summer drinking. Emmen regards rosé as a serious gastronomic category, with wines capable of developing complexity through ageing and accompanying a broad range of dishes. Its Spanish selection, meanwhile, reflects Zarzo Habraken’s personal connection to the country. Born in Valencia, he has made Spanish wine an important part of the restaurant’s identity, introducing guests to the diversity of its regions and producers.

Restaurant Azurite in Delft was the third establishment to receive two Gold Stars, winning Best Newcomer List and Best California Wine List. For Chef and Restaurateur Mario Ridder and Florine Jonkhart, the recognition reflects years of collecting wines that have found a new home in their latest restaurant.

Although Azurite is a relatively recent addition to the Dutch dining scene, its cellar has a considerably longer history, with Ridder explaining that he has been collecting wines since approximately 2009. The resulting programme combines established European classics with a particularly extensive Californian selection, including mature vintages from some of the region’s historic producers. The jury recognized the unusual depth of the wine programme for a newly opened establishment, particularly at a time when many restaurants face financial constraints when building their cellars.

Elsewhere, Restaurant Wils in Amsterdam received the Gold Star for Best Medium-Sized List. Sommelier Barbora Peterikova has developed a particular interest in Jura, a region whose diversity and gastronomic possibilities have become an important part of the restaurant’s wine programme. The judges recognized the selection’s balance between classic regions and a contemporary approach, demonstrating how a carefully curated list of 200 to 600 references can offer considerable depth without becoming unnecessarily extensive.

The award for Best Short List went to Restaurant ML in Haarlem, where Christian de Olde has assembled a selection of fewer than 200 references. The jury highlighted its geographical diversity, including substantial representation from Germany and Austria, a varied French selection and a particular appreciation of South African wines. Its success illustrates that an interesting wine programme need not depend on the size of the cellar.

The importance of by-the-glass programmes was reflected in Ciel Bleu’s Gold Star for Best By-the-Glass List. Sommelier Gioele Di Gianni explained that the restaurant’s international clientele increasingly appreciates the opportunity to explore different wines without committing to an entire bottle. Preservation technology has helped the team expand its selection, with further development of the programme already planned.

Sustainability also received recognition, with Amsterdam’s Restaurant de Kas collecting the Sustainability Prize. Its approach extends beyond the wine list itself to encompass the restaurant’s wider operations, including its relationships with producers and its preference for wineries working with sustainable and biodynamic practices. Hans Rietkerk explained that the restaurant also considers geographical proximity when selecting its wines, generally sourcing from European regions no farther away than Spain.

Central Park Voorburg received the Gold Star for Best Austrian Wine List, recognizing a collection with considerable depth in established Austrian producers, including names such as Hirtzberger and Knoll. For Joey de Kruijf and Sasja Moonen, the award reflects a longstanding enthusiasm for Austrian wines and a willingness to continue exploring the country’s producers and vintages.

Finally, Rotterdam’s NOTK received the Special Jury Prize for its unconventional approach to presenting wine. Rather than organizing its selection according to the traditional geographical structure, Thomas Traa and Lukas Wiegman have developed a more dynamic format designed to encourage exploration and help guests navigate the list according to their interests. The jury appreciated how this alternative presentation makes the wine programme engaging and approachable.

With the ten international Gold Star recipients now qualified for the Global Final in June 2027, the Dutch winners will have an opportunity to present their wine programmes alongside those of restaurants and wine bars from around the world.

For the full list of all Gold and Silver Star Winners of the 2026 edition in the Netherlands, including the jury reports, click here.

The Changing Role of Wine in Hospitality

The diversity of the Dutch winners reflects several developments Bengtsson has observed across the international restaurant industry. While fine dining continues to attract considerable attention, its traditional model faces increasing pressure. Rising operating costs, changing consumer preferences and the financial realities of maintaining extensive cellars have encouraged many restaurants to reconsider how they approach both food and wine.

Bengtsson points to Stockholm as an example of a market where ambitious chefs are increasingly choosing informal restaurants and high-end brasseries rather than pursuing Michelin stars. Guests may still be willing to spend substantial amounts on exceptional food and wine, but often prefer to do so in a more relaxed environment, without committing to lengthy tasting menus or formal wine pairings.

These developments are influencing how sommeliers construct their wine programmes. By-the-glass selections, in particular, have become increasingly important. They offer guests greater flexibility while providing restaurants with an opportunity to introduce unfamiliar producers, unusual regions and older vintages without requiring customers to purchase an entire bottle.

For sommeliers, however, this freedom comes with commercial considerations. In busy restaurants, by-the-glass selections represent significant sales volumes, making them particularly attractive to producers and importers. The challenge is to balance these commercial interests with the creativity and individuality that distinguish an interesting wine programme.

The increasing prices of established regions such as Burgundy are also creating opportunities elsewhere. As certain wines become prohibitively expensive for by-the-glass programmes, sommeliers are exploring alternatives from Germany, Beaujolais, Spain and South America. Bengtsson welcomes this development, particularly when it encourages restaurants to move beyond familiar selections and introduce guests to regions they might otherwise overlook.

The growing prominence of non-alcoholic beverages represents another important development. Changing drinking habits and greater attention to health are encouraging restaurants to expand their beverage offerings, requiring sommeliers to think more broadly about the role of drinks within the dining experience.

Yet amid these changes, Bengtsson believes that the fundamentals of hospitality remain remarkably consistent. An extensive cellar, a carefully curated wine list or an innovative beverage programme can attract attention, but the ability of the people working on the restaurant floor to create memorable experiences ultimately determines whether guests return.

A sommelier who understands a guest’s preferences, introduces an unexpected wine or offers a glass from a special bottle can create an experience that goes well beyond the contents of the wine list itself. For Bengtsson, this willingness to make an extra effort remains at the heart of good hospitality, regardless of the restaurant’s format or ambitions.

Connecting a Global Wine Community

Almost a decade after its launch, Star Wine List has developed into considerably more than the restaurant guide Bengtsson originally envisaged. Its international network of ambassadors, expanding digital functionality and annual awards programme have created a platform where wine enthusiasts and hospitality professionals can discover establishments, exchange knowledge and celebrate the work of their international colleagues.

The Netherlands’ latest awards demonstrate how diverse that community has become. From the extensive cellars of Flore and Azurite to the compact selection at Restaurant ML, the gastronomic approach to rosé at Zarzo and the unconventional presentation of NOTK’s wine list, the winners represent distinctly different interpretations of what makes a restaurant wine programme interesting.

For Bengtsson, this diversity is central to the platform’s philosophy. Great wine experiences are not confined to a particular restaurant format, geographical location or cellar size. They emerge wherever knowledgeable and enthusiastic people bring together interesting wines and thoughtful hospitality.

As the Dutch Gold Star recipients prepare to join their international counterparts at the Global Final in June 2027, Star Wine List continues to develop its role as both a guide for wine lovers and a meeting place for the professionals behind the world’s restaurant wine programmes. Its continuing growth suggests that the original question that inspired Bengtsson remains as relevant as ever: where can we find a great place to drink wine?

This article is written by our own Niels Aarts, based on an interview with Krister Bengtsson and the 2026 Award Show in the Netherlands. We would like to thank our partner Star Wine List, and Krister in particular, for their time and support in writing this article. Picture credits: Star Wine List.