Wine & Spirits Magazine Hosts 2017’s Best Wines at Annual Top 100 Tasting

Wine & Spirits Magazine evaluates more than 14,500 bottles annually and they honor the best performers with their list of Top 100 Wineries of the Year. For wine lovers in the San Francisco Bay Area, they can celebrate the release of this list with the annual Top 100 Tasting Event. This year marks the 14th Annual Top 100 Tasting event, which will be held at The Metreon on Oct. 10.

The tasting event will features some of the world’s most sought-after wines paired with bites prepared by notable restaurants in the San Francisco area. Taste wines poured by DeLille Cellars, Duckhorn, Dutton-Goldfield, Frog’s Leap, Louis Jadot, Iron Horse, Penfolds, Louis Robert Weil, Roederer, Silverado, Stag’s Leap and many more notable wineries. The event will also provide an opportunity for guests to meet the winemakers of these outstanding vineyards.

This year’s participating restaurants include some of San Francisco Bay Area’s New and Notable Restaurants such as A16, Cotogna, and À Côté along with gourmet food purveyors. Pair your wines with freshly shucked oytsers from Hog Island Oyster Co, cheese Point Reyes Farmstead Cheese Company, and refuel with some coffee from Wrecking Ball Coffee Roasters.

General admission tickets are $125 per person and grants admission at 6:30 pm. The ticket also includes a one-year subscription to Wine & Spirits Magazine. VIP tickets are $185 and grant guests early admission at 5:30 pm. Get VIP early entry along with access to the Sparkling Kick-Off Reception for $350 per person. The 1st Annual Sparkling Kick-Off Reception will be held on Monday, October 9 at 1760. The exclusive reception will feature sparkling wines from Louis Roederer, Iron Horse, and Movia.  Proceeds from the Top 100 Tasting will benefit San Fransisco Baykeeper. The group works to fight water pollution, a naturally important cause related to wine production.

Wine & Spirits Magazine Top 100 Tasting is Oct. 10 at The Metreon, San Francisco. Purchase tickets here.