Pèppoli at Pebble Beach

The wine list at Pèppoli lands like a greatest-hits album from Italian viticulture — Tignanello, Sassicaia, Ornellaia, Gaja all on one card, and you're sitting in a room overlooking the Pacific. The restaurant's DNA is baked into the list: it's named for an Antinori Chianti estate, and the whole program leans into that heritage without apology. This is not a list that hedges.

Tuscany does the heavy lifting here and earns the right to — Antinori Solaia, Sassicaia from Tenuta San Guido, and Ornellaia represent the Super Tuscan summit without feeling like a flex for flex's sake. Piedmont gets proper respect with Gaja Barbaresco anchoring the north, and Banfi's Brunello di Montalcino keeps Sangiovese fans happy across multiple styles. Sicily shows up via Planeta's Nero d'Avola, and there's a California section that gives local wine drinkers something to hold onto without letting it dominate the Italian story. The gaps are minor — you're not getting deep Friuli or Campania cuts — but for a resort restaurant, the depth is genuinely impressive.

With 12-20 pours running $16–$40 a glass, the BTG program reflects the bottle list's ambition, though at these prices you want to know exactly what you're ordering. The Antinori Pèppoli Chianti Classico by the glass is the move — it's the house wine in the most literal sense, thematically tied to the restaurant's identity, and it's the kind of pour that justifies the whole room. Rotation details aren't fully transparent from outside, but a sommelier on staff means someone can walk you through what's open and worth pouring.