Click Different Restaurant Week
In wine, and in life, there is so much more than meets the eye. Our favorite vintages start not with the grapes we see, but with the terroir below.
In wine, and in life, there is so much more than meets the eye. Our favorite vintages start not with the grapes we see, but with the terrior below. “Soil is the origin of the wine—where it’s from, where it’s begun,” the famous sommelier and author of Wine Simple has said. As we go deeper into that soil, there are more and more surprises: climate, limestone, rainfalls, and microorganisms. And generation after generation, as that soil produces, there is history, tradition, innovation, and care. In every element of wine, there are surprises beneath the surface, in its great depth. It’s part of why we love it.
Nowhere will this be more evident than Clink Different Restaurant Week 2025, when lesser-known wines from some of the most famous regions on the planet—Bordeaux and Germany—will take center stage at top restaurants and wine bars in San Francisco from October 1-31.
Bordeaux? Germany? Isn’t this some well trod territory? Well, yes and no. There’s no region more famous for its blended reds than Bordeaux—like those of Châteaux Lafite Rothschild and Pétrus—and Germany’s Rieslings are celebrated worldwide for both the dry and sweet versions of their crisp, versatile expressions. But, and it’s a big “but,” white wines from Bordeaux, including sparkling varieties, and reds from Germany—a pinot paradise—are increasingly the names on sommeliers lips.
Importantly, Sauvignon Blanc, in which Bordeaux has bragging rights (Until 1970, Bordeaux produced mostly white wines, so that the tradition, know-how and prestige is even more ingrained in its whites), is recommended in almost half of all white pairings. Moreover, it ranks third in all the white wines sold in the U.S. The number two spot goes to Pinot Gris—a German go-to (in fact, 70% of German wine is dry or semi-dry)—while no nation in the world produces more Riesling.
The wine regions of these countries offer journeys as textured and unforgettable as their vintages. In Bordeaux, 65 appellations—where magnificent châteaux stand alongside classic, family-run estates—boast Michelin-starred dining, charming towns, and ideal settings for biking, touring and family trips amongst the vast sunlit vineyards, which are as captivating today as they were to grand masters like Goya, centuries ago. In German regions, like Saxony and Baden, visitors can find a mix of intimacy and festivity between the stunning landscapes, the half-timbered, fairy-tale country villages, and the sophisticated hotels, booming cultural scene, and legendary opera in Dresden. It’s impossible to explore these regions without becoming immersed in culture.
All this romance and history doesn’t mean that these regions are ignoring trends. While Germany has been a trailblazer in low-ABV wines for more than a century—as Riesling’s climate and fermentation process lend to wine that’s 6%-11%—more and more German winemakers are producing 0% sparkling and still wines, in both bottles and convenient cans. We’re seeing low and no-alcohol vintages coming from Bordeaux, as well, while they’re sparkling Crémant de Bordeaux, and their dry whites have always boasted a low-ABV, around 12%.
That forward-looking eye isn’t just about providing variety, but looks to sustainability at the same time. Three quarters of Bordeaux’s vineyards are cultivated under a certified environmental approach, while over 13,800 hectares of vineyards in Germany are certified organic. Both nations continually invest in research to reduce pesticide, including investigations of fungus-resistant varieties of grapes. In Bordeaux, they’re even reviving historic grapes like Petit Verdot and experimenting with new ones, to ensure soil and climate protection for the future.
Combining tradition, innovation, stewardship, and esprit (or “geist,” excuse us), these regions are sharing with the world what good stewards, and good vintners, have always known: better soil makes for better wine. What’s at the heart of what is best is not always on the surface. During Clink Different Restaurant Week, diners will have the opportunity to experience that knowledge for themselves, whether they’re enjoying a dry Riesling with their sole meunière, a white Bordeaux with their veggie-rich salad, or a German Spätburgunder with their burger. These ideal pairings will delight just as the origins of these heavenly reds, crisp whites, and refreshing bubbles, will surprise.
Sante! Prost! Clink!
Experience Clink Different Restaurant Week, October 1-31, 2025, at these participating San Francisco locations:
