The Society of Bacchus

For seven decades, The Society of Bacchus has explored, embraced, and encouraged the educated enjoyment of the world’s finest wine and cuisine. The society admits only one new member each year, usually after a three- to five-year vetting process. When selecting new members, Bacchus values deep food and wine knowledge, humility, generosity, and cordial comradery. Bacchus also warmly welcomes its members’ spouses and partners.

Members travel to outstanding restaurants and wineries around the globe twice a year. In the course of these excursions, they exchange views about food and wine and develop lifelong friendships with enthusiastic connoisseurs who share their epicurean passions. Members also have the opportunity to meet and form relationships with Bacchus Extraordinary Achievement Award winners. Over the decades, EAA honorees have included winemakers Aubert de Villaine of Domaine de la Romanée-Conti, Corrine Mentzelopoulos of Château Margaux, Henri and Rémi Krug of the House of Krug, and Egon Müller of Weingut Egon Müller as well as chefs Thomas Keller, Julia Child, and many other luminaries associated with the world of food and wine.

More vigorous and vibrant than ever, The Society of Bacchus, continues to be the world’s preeminent fine food and wine society.