MICHELIN-recommended restaurants have sommeliers to curate their wine menus, and now you do, too. We're adding five restaurants to Wine Access' MICHELIN subscription program—four bottles, five times per year, curated by restaurants like Two Star Californios, Three Star Per Se, and now Three Star Quince.
Quince, one of just 13 US restaurants to receive three MICHELIN stars, features Californian contemporary cuisine with Italian influences. Chef Michael Tusk crafts his ever-changing menu around 40+ varieties of heirloom fruits and vegetables from the local Fresh Run Farm, translating top-quality seasonal produce into elegant dishes with a remarkable creative flair.
Michael Tusk has channeled expertise he earned at MICHELIN-starred restaurants across Europe—plus an innovative spirit from his time at US trailblazers like Chez Panisse—into a peerless hyper-local dining experience at Quince. His love for the cuisine of Northern Italy echoes in the graceful beauty of his dishes, which draw inspiration from Northern California’s seasonal bounty. That mastery of local flavors has made Quince one of the nation’s best restaurants.
The wine selection at Quince shows Old World inspiration yet celebrates California’s local terroir—featuring icons from classic regions alongside rare wines from regional producers. The 1,200-label program gives Quince’s sommeliers ample options to pair with the restaurant’s ever-changing ingredients.
Read on for wine recommendations and pairings from Quince sommelier Adam Chhibbane and subscribe to hear Chef Michael Tusk and Wine Access' Vanessa Conlin chat about Quince's food and wine.
“The effervescence, tension, and subtlety of Champagne balances caviar’s briny flavors and umami richness. Maxime Grunier’s Réserve Perpétuelle features a significant amount of wine drawn from a solera and spends 36 months on the lees. The toastiness from the extended lees aging, as well as depth of flavor provided by the reserve wine, dovetail perfectly with the luxurious, classic preparation of Osetra caviar, crème fraîche panna cotta, horseradish, and brioche.”
2018 Robert Keenan Winery Cabernet Sauvignon Napa ValleyPairing: Masami Ranch Wagyu Ribeye
“Back-strapping, young Napa Valley Cabernet Sauvignon is best paired with the classic. The tannin, opulent fruit, and influence of the oak will need richness and bold preparation. Masami Ranch Wagyu Beef, both the ribeye and the short rib, wild nettle, sunchoke and horseradish
find a harmonious accompaniment with full-bodied, layered, and structured Cabernet Sauvignon. The herbaceous undertones match the wild nettle and horseradish, combining to add depth and nuance to both the dish and the wine.”
NV Cerbaiona Rosso VDT MontalcinoPairing: Maccaroncello
“Cerbaiona’s style is decidedly old-school. They farm organically, ferment with native yeast, and their wines never see new French oak. The Cerbaiona Rosso is also noteworthy for being a non-vintage wine, a trend we love to see spreading. The blending of older and younger wines allows for depth and complexity without sacrificing freshness. Sangiovese in this style—taut, savory, and brooding—is a natural match for classic Tuscan dishes, especially those with a rustic edge. We find its firm structure and fresh, vibrant red fruits give lift to the earthiness and textural richness of maccaroncello, foie gras, and black truffle.”
2019 Chateau de Rouanne VinsobresPairing: Paine Farm squab
“This bottling is aged in concrete vats and features whole-cluster fermentation. These choices keep things balanced, with raspberry fruit and licorice notes alongside plenty of minerality. Grenache-based wines—especially those that combine lush bramble fruit with aromas of smoked meat and herbs de Provence—are often exceptional with preparations of game birds. Paine Farm squab with smoked Fresh Run Farm lavender and white Sarawak pepper is effortlessly complemented by wood smoke, pepper, and garrigue aromas, with generous fruit enrobing the savory elements with a lovely counterpoint of sweetness.”
Hero image by Bob McClenahan