Wine list feeling a little uninspired lately? We get it. With so many reliable, go-to options, it’s easy to fall into the familiar and comfortable. We call them “safe” wines. But with people cutting back on drinking occasions, capturing their interest and their dollars is more important than ever. As we roll into summer, there’s an opportunity to put some spark onto your wine list with some dynamic and unique selections.
Ryan Robinson is an advanced sommelier-CMS, WSET diploma and WSET educator who specializes in wine list development. He says, “Much like a food menu, a wine list can get stagnant and lose excitement. When a wine buyer/sommelier adds wines that might fit into the ‘never heard of’ category, it sparks interest or at the very least, it welcomes discussion. The curiosity of both guests and staff come alive when they see something outside the normal.”
For operators, these under-the-radar selections aren’t just conversation starters; they’re a chance to stand out, generate some buzz, and give customers a reason to try something new without overwhelming them. Here are five wines and one bonus rising star wine your guests have probably never heard of but will be glad you poured.
1: Txakoli (pronounced “Chok-oh-lee”)
Sometimes referred to as “Txakolina,” this delightfully fresh and fizzy white wine hails from Basque Country in Northern Spain. Txakolis are made predominantly from the indigenous white grape Hondurrabi Zuri, either as a single varietal or in blends. There’s also a red variety called Hondurrabi Beltza, more often used for rosé. The wines are bottled very young, and the effervescence comes from trapped natural carbonation rather than an intentional secondary fermentation process. Txakolis are known for their high acidity and low alcohol (9.5-11 percent). When served tableside, they are usually poured with flair from a height of a few feet into a wide-mouthed tumbler. This technique helps open up the wine, enhances the spritz, and bring out its aromatics. Plus it’s an attention getter. There are three Txakoli DO regions: Getariako, Bizkaiko, and Arabaki. Each produces slightly different variations of the style. Retail pricing ranges from $16-$30 with a few in the $40 price point.
- Why it Wins: It’s yummy, fun to say, and a guaranteed hit for your list. Light and refreshing for summer sipping. Sublime with seafood. Low alcohol.
- Common Descriptors: Lime, apple, peach, blossom, saline, wet stone, light, fresh, fizzy.
- Wine & Dine: Soft cheeses, oysters, shrimp, fried fish, sushi, paella, summer salads.
- Three to Try: Gaintza, Ameztoi, Xarmant
2: Roero Arneis (pronounced “Roh-air-oh Are-nays”
While Piedmont is renowned for its B reds: Barolo, Barbaresco and Barbera, it also produces a few stunning whites, chief among them Roero Arneis. Medium-bodied and aromatic, the Arneis grape was on the brink of disappearing in the 1970s before producers revived it. The grape is tricky to grow; it has low acidity, is prone to disease and is fickle in the vineyard. As such, its name Arneis roughly translates to “little rascal” in local dialect. Historically, Arneis was planted alongside Nebbiolo vines to distract birds from the more valuable red grapes, essentially functioning as a sacrificial crop. Floral with generous flavors of pear and apricot and a hint of creamy hazelnut, Roero Arneis is best enjoyed young, typically within 1–3 years, when its freshness and aromatics are at their peak. Produced just across the Tanaro River from Barolo, these wines have the nickname Barolo Bianco. Roero Arneis has also earned the coveted DOCG (Denominazione di Origine Controllata e Garantita) status, the highest classification for Italian wine. Today, there are more than 1500 acres currently planted in Piedmont making it a true comeback story. Retail pricing ranges from $20-$25 with premium selections in the $40+ category.
- Why it Wins: More texture than pinot grigio and less weight than chardonnay…it’s perfect for someone who wants something new without being too daring.
- Common Descriptors: Dry, medium-bodied, crisp, peach, yellow apple, honey, melon, citrus, almond, nutmeg, floral.
- Wine & Dine: Creamy cheeses, crudités, calamari, seafood, spaghetti with garlic and olive oil, simply prepared veal, pork, roast chicken with thyme stuffing.
- Three to Try: Vietti, Lorenzo Negro, Giovanni Rosso
3: Godello (pronounced “Go-day-oh”)
This luscious and rare varietal wine comes primarily from Galicia in the northwestern corner of Spain, a region that was originally settled by the Romans. Much of the best Godello is grown in the Valdeorras DO, where the steep vineyards and slate soils contribute to its acidity, freshness and subtle minerality. On the verge of extinction in the 70s, it was rejuvenated by the work of Horacio Fernández Presa, known as the “Father of Godello.” Similar to Chardonnay, Godello styles can range from crisp and mineral-driven to rich and full-bodied. While most Godello is fermented in stainless steel, some producers opt for barrel fermentation, resulting in wines that are richer and creamier with notes of vanilla and toast. In fact, Godello is often likened to a white Burgundy or Chablis as it combines structure and finesse with minerality and juiciness. Think of it as chablis with a Spanish flair. Pricing is mainly in the $20-$35 range with a few selections in the $45+ tier.
- Why it Wins: An excellent alternative to chardonnay. All the flavor, minerality and character without the oak bomb. While it’s an ideal food wine, it’s equally enjoyable on its own. Spanish wines generally offer high quality for noticeably less money than their French and Italian counterparts.
- Descriptors: Apple, pear, grapefruit, honeysuckle, lemon zest, quince, cream, brioche, hazelnut, crushed gravel, saline.
- Wine & Dine: Brie, Manchego; grilled shrimp, sautéed chicken breast, baked Halibut, seafood paella, seafood fettuccine, roast turkey, roasted veggies.
- Three to Try: Bodegas Godeval, Avancia Cuvée de O, Gomariz X
4. Frappato (pronounced “Frah-pah-toh”)
This Sicilian beauty is the proverbial white whale of red wines: It pairs with seafood. With its light body and high acidity, Frappato complements (rather than overwhelms) everything from tuna and salmon to scallops and octopus. Sicilian wine has a history dating back approximately 3,000 years. For centuries, the major focus centered around mass production for bulk export which came to a head in the 1970s and 80s when government subsidies to grape growers triggered massive overproduction. This in turn led to a swift downfall in both quality and reputation. Beginning in the late 80s, a new generation of winemakers dedicated themselves to reversing this trend by lowering yields, focusing on estate bottlings, and revived grapes such as Frappato, Nero d’Avola and Grillo. New life has been breathed into Sicilian viticulture and the results are outstanding.
Today, Frappato thrives on the southeastern coast of Sicily. Cherry-colored, aromatic and low in tannins, varietal Frappato wines are light bodied and slightly reminiscent of good Beaujolais. While Frappato performs beautifully in blends (notably in Cerasuolo di Vittoria DOCG), for warm weather sipping, we recommend the single varietal version. Put a light chill on a bottle and enjoy. Retail pricing ranges from $15-$30 with premium selections in the $45-$50 tier.
- Why it Wins: It’s chillable and it’s crushable. Pairs with seafood, perfect for patio and beach sipping and is the ultimate warm weather red.
- Common Descriptors: Light-bodied, aromatic, cherry, strawberry, pomegranate, blueberry, roses, white pepper, tobacco, clove, incense.
- Wine & Dine: Salmon, rare tuna, grilled octopus, simple pasta dishes, pizza with roasted tomato and caramelized onions, potato pancakes, veal marsala. It’s also pairs beautifully with turkey and cranberry for Thanksgiving.
- Three to Try: Santa Tresa, Planeta, Agricola Occhipinti
5. Agiorgitiko (pronounced “ah-your-yeek-tee-ko”)
Greek wine has an ancient history but it’s only recently gaining broader attention in the U.S. With its distinctive native grapes and strong value, it offers a compelling mix of history, freshness, and under-the-radar appeal that resonates with today’s adventurous drinkers. Agiorgitiko may not be a household name yet and the word sure doesn’t roll off the tongue, but this versatile Greek red delivers plush red fruit, soft spice, and an easygoing, food-friendly style that makes it highly approachable. Often described as a Mediterranean cross between Merlot and Sangiovese, it’s an easy hand-sell for guests looking to branch out without leaving their comfort zone.
Historically, it’s closely tied to the Nemea region of the Peloponnese, where legend says Hercules slew the Nemean Lion and then drank this wine, giving the grape its nickname, “Blood of Hercules.”Agiorgitiko translates to “St. George’s Grape” and is likely named after a chapel in Nemea. It’s a complete chameleon. Agiorgitiko can be made as light, fresh reds, rich, oak-aged wines and even produces dry rosé and sweet versions. Average retail prices are from $18-$25, reserve prices range from $40-$50.
- Why it Wins: It’s versatile and unpretentious. A terrific gateway to Greek wines that won’t intimidate guests but will certainly impress.
- Common Descriptors: Medium to full-bodied. Dry. Raspberry, blackberry, plum, black pepper, vanilla, nutmeg, cinnamon.
- Wine & Dine: Spinach in phyllo dough, gyros, cured meats, lamb kabobs or chops, grilled meats, savory sausage, smoked ham.
- Three to Try: DomaineSkouras, Gai’a, Stamnaki
Bonus Wine: Rising Star Tannat
Big and bold. The grape known as Tannat was originally grown in Southwest France and migrated to Uruguay by Basque immigrants around 1870. It found a natural home in Uruguay’s maritime climate, where Atlantic breezes and moderate temperatures allowed it to ripen more fully while softening its famously grippy tannins. By the late 20th century, Tannat emerged as the country’s flagship variety, distinguishing itself from its more rustic French counterpart with a rounder texture and brighter fruit profile. Today, Uruguay is the leading producer of Tannat in the world. As an added bonus: The grape is naturally high in antioxidants, particularly the polyphenol Resveratrol which is widely known for its purported anti-aging and cardiovascular benefits. Can we claim it’s healthy? No. But if you feel you look a little more youthful after a glass, well who are we to argue? Mid-range pricing is $15-$30 with single estate Tannats fetching $45-$60.
- Why it’s a Winner: Its full body appeals to Cab lovers without being overwhelming. A great food wine and a tremendous value.
- Common Descriptors (Uruguay specifically): Smoother tannins, plum, black currant, black cherry, baking spice, licorice, violet, elegant, powerful.
- Wine & Dine: T-bone steak, bacon Gruyere burger, sausage, and BBQ ribs; black bean chili, grilled Portobello mushrooms. Cheeses: Manchego, Roquefort, sharp cheddar.
- Three to Try: Bodega Garzon, Bodega Bouza, Pisano
The Savvy Server
It’s one thing to stock your list with these “unknown” selections but if your staff aren’t on board intimidation is usually the #1 reason why, they won’t sell. Ryan Robinson emphasizes, “Education and opportunity. These wines deserve the telling of ‘their story’ and I’m a firm believer that stories sell…but they also need opportunity for the staff to experience them on their own though guided tastings.” Taste, taste, taste. For every new, “unexpected” wine, have a staff tasting. If the wine is a bottle only selection, feature it as a weekly glass special. This encourages both staff and consumers to try it. When a server or a bartender personally recommends a wine, it is overwhelmingly proven that a customer will almost always go with their suggestions. Sometimes, they just need a little nudge.