Ana-Paula Arean
As wine lovers on the Plateau already know: this corner of the mountains pours with purpose.
And, that passion is once again making headlines. Wine Spectator — the gold standard for oenophiles — has announced its 2025 Restaurant Award winners, and four local standouts have made the cut.
This year, the honors span two award tiers, reflecting the strength and depth of wine culture across Highlands, Cashiers, and Lake Toxaway.
The Greystone Inn clinched the Award of Excellence for its curated 250-bottle list, while Madison’s, High Hampton, and Ristorante Paoletti earned the more elite Best of Award of Excellence, reserved for restaurants offering 350+ selections and an exceptional breadth of wine regions and styles.
At Madison’s Restaurant at Old Edwards Inn, Head Sommelier Ana-Paula Arean oversees a wine program that is as thoughtful as it is expansive.
With 1,800 selections and over 10,000 bottles in the cellar, the list spans everything from first-growth Bordeaux to cult California Cabernets and rare vintages of Domaine de la Romanée-Conti.
Arean is passionate about showcasing wines from smaller, family-run vineyards, particularly those in Oregon’s Willamette Valley.
“There’s something special happening there,” she says. A recent trip to the region left a lasting impression, and she now champions wines that are not widely available at retail. The list features a range of prices, from $60 to over $12,000, offering guests a chance to discover something extraordinary regardless of budget.
“We want to set the tone for a remarkable dining experience,” she says. For Arean, the Wine Spectator recognition is not only a professional milestone but also a reflection of the standards upheld across the entire Old Edwards Hospitality Group.
Tyler Wesslund
High Hampton’s Dining Room continues to thrive following its 2021 renovation.
Beverage Manager Tyler Wesslund describes the wine program as an essential part of the guest experience – a 600-bottle list that emphasizes harmony between food and wine. French, Italian, and California selections form the foundation, chosen for character and compatibility with the seasonal menu.
“We’re not chasing trophy bottles,” Wesslund explains. “We’re looking for wines that bring out the best in the dish—and spark joy at the table.”
True to its culinary philosophy, High Hampton prioritizes balance, restraint, and purpose in every pairing. Whether it’s a crisp Sancerre with trout or a rich Brunello with pork, the list reflects intention and hospitality.
“When you earn a Wine Spectator Award, it’s a promise to your guests,” Wesslund says. “It tells them they can trust what’s in the glass.”
For High Hampton, the Best of Award of Excellence underscores a commitment to excellence that flows through every part of the experience.
Kyle Tarczynski
At Ristorante Paoletti, excellence is tradition. Since 1987, the Highlands institution has held the Best of Award of Excellence, a distinction that reflects its deep-rooted passion for Italian wine and hospitality.
With over 7,000 bottles in inventory and over 1,500-selection list, Paoletti’s offers one of the most robust wine experiences on the Plateau.
Sommelier Kyle Tarczynski brings both focus and flair to the cellar, curating a dynamic selection of Italian wines—from iconic Barolos and Brunellos to off-the-radar discoveries worth exploring.
Beyond Italian wines, Paoletti’s boasts one of the most extensive Champagne lists in the region. “Champagne deserves more than just celebrations,” says Kyle. “Its elegance and versatility make it an exceptional choice for food pairing.”
His approach to wine is both educational and experiential—matching guests with bottles that suit their taste and their budget, while inviting them to explore new favorites. The list balances classics with unexpected gems, guided by a philosophy that values quality over pretense.
For Paoletti’s, the Wine Spectator honor is more than an accolade; it’s an affirmation of a decades-long dedication to elevating the wine experience.
Julia Zielinski
The Greystone Inn in Lake Toxaway may be a lakeside escape, but its wine program is anything but casual. Under the direction of new Food & Beverage Director Julia Zielinski, the Inn earned the Award of Excellence for its well-rounded, 250-selection wine list. Zielinski, a veteran of wine-driven hotels and restaurants, has brought fresh perspective to the program, emphasizing balance and accessibility.
“Wine is the center of the table here,” she says. “It reflects our kitchen, our story, and the kind of experience we want to create.”
The list features both Old World benchmarks and New World favorites, with thoughtful selections at every price point. Education plays a big role as well – Zielinski regularly invites sommeliers to lead tastings and engage staff in ongoing wine training.
“This award is the result of passion, collaboration, and a shared love for hospitality,” she says.
Guests feel that energy, and many arrive eager to explore the list. For Greystone, the Wine Spectator recognition affirms the thoughtful, guest-focused approach that defines every detail of the experience.
With deep cellars and deeper commitment, these four Plateau restaurants continue to elevate the wine experience — one bottle, one pour, one unforgettable night at a time.
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