House wines have long been the underdog of drink menus—functional, affordable and often forgettable. But in the Bay Area, a new wave of partnerships between restaurants and local wineries is redefining what a house wine can be.

Bodega SF’s Jurassic Vineyard Riesling, crafted in collaboration with Comptoir Wine Co., offers a crisp, dry profile that perfectly complements the restaurant’s Vietnamese menu. Meanwhile, Flour Water has teamed up with Subject to Change Wine Co. to create cheekily named blends like “Pasta Water” and “Pasta Sauce,” while Outta Sight has partnered with Deux Punx for a refreshing white wine blend.

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These custom collaborations allow restaurants to celebrate their identities, showcase local terroirs and forge deeper connections with diners, all while encouraging an entire industry to rethink the potential of a good house wine.

Matt Ho of Bodega SF spoke with Salon about his new offering, how it pairs with their signature dishes like Banh Khot Caviar and the process behind crafting a blend that tells its own story.

This interview has been lightly edited for length and clarity.

What inspired the partnership between Bodega SF and Comptoir Wine Co. to create the ‘Jurassic Vineyard’ Riesling?

The partnership between Bodega SF and Comptoir Wine Co. was sparked by a genuine connection. David had been........

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