How do we select the restaurants on this site ?

Including an address in the Wine Tourism in France database is at the editor’s discretion. Same goes for its removal.
The most likely qualities that justify including one restaurant or another in the wine tourism listings are varied. They’re obvious whatever the restaurant’s status may be or its merits. Needless to say they have to meet some but not all of these conditions:

a) The restaurant being owned by a wine estate.

b) Having a wine shop in the same building and being able to order their wines with your meal (with or without corkage, ‘droit de bouchon’) (e.g. Lavinia in Paris).

c) Having a wine list worthy of its name (with a variety of prices and producers, well thought out, matching the style of food), by the book but also includes useful optional information such as estate name, grape varieties, what’s actually available… Being written in English is a plus.

A wine list’s inventive layout, educational even, could also be considered (e.g. Le Vin dans les Voiles in Paris). So the wines at ‘Caves Petrissans’ (Paris) are headed up in the following way. For whites; dry and fruity, sweet. For reds; delicate, fine, elegant – soft, easy-drinking, thirst-quenching – powerful, robust, structured – rustic.

d) Having an impressive cellar (e.g. La Beaugravière in Mondragon).

e) Following the ground rules of serving wine in a restaurant (showing the bottle, opening, temperature, pouring).

f) A good selection of local wines that match the dishes well (e.g. Le Saprien in Sauternes).

g) A quirky selection of ‘natural wines’ (e.g. Le Verre Volé in Paris).

h) A selection of dishes made with or based on wine (‘meurette’ eggs (with bread, onion, garlic, red wine etc; ‘coq au vin,’ chicken cooked in wine...) (e.g. Maison des Beaujolais in Saint-Jean-d'Ardières).

i) Something exceptional to do with wine
Serving wine by the glass (preferably 18 cl glasses not 12 cl) (e.g. 33 wines by the glass at Chai 33 in Paris)
Paying for what you’ve actually drunk, sometimes called serving wine “on a shoestring” (by measuring what’s left in the bottle) (e.g. Chez Melac in Paris).
Authentic wine-themed decor
Being allowed to bring an already open bottle (e.g. Clément restaurant in Paris).
Being allowed to take your wine away (e.g. Le Lyon d'Or in Arcins-en-Médoc).

j) The owner being really fascinated by wine, or a wine, making the restaurateur a genuine wine ambassador (e.g. Philippe Faure-Brac’s Le Bistrot du Sommelier in Paris).

k) Appropriate pricing policy.

Certain schemes aim to single out venues that put wine in the limelight.

So recently the Guide Rouge Michelin (Red Guide) started honouring restaurants, whose wine list is worth the trip, with a bunch of red grapes.

In addition, the Grand Prix de la presse du vin en restauration (Wine writers best restaurant awards) aims to put wine back at the heart of good food. It’s awarded by the ‘Association de la Presse du Vin’ (Wine Writers Association), formerly the AFJEV, and rewards restaurants based on criteria such as wine selection, how much they charge, wine list originality and layout, initiatives to promote selling and serving wine in restaurants.

The key 2005 winners were:
Trophy: "Ma Cuisine" in Beaune (Burgundy)
Prize for the best regional listings: Château de Germigney in Port Lesney ( Franche Comté )
Prize for young restaurateur: Le Bistro de la Tour in Quimperlé (Brittany)
Prize for best value for money: Cave Pétrissans in Paris 17ème
Luxury Category: L'Oustau de Baumanière, Les Baux de Baumanière ( Provence )
Classic French Cooking: Hôtel restaurant Le Faudé, Lapoutroie (Alsace )
Overseas Food: I Golosi , Paris 9ème
Brasseries & Bistrots: Ma Cuisine , Beaune (Burgundy)
Wine Bar: L'envers du Décor , Saint Emilion ( Aquitaine )
New Concept: Le Chai 33, Paris 12ème

(www.afjev.com)

Also worth noting is the Cercle Bordeaux Privilège (CIVB, Bordeaux Circle of Honour), which certain restaurants, selected for their representative Bordeaux wine list, display on the doorway (www.vins-bordeaux.fr/sortir/privilege1.asp).