A top Twin Cities’ burger chain surely could get by with some hearty and/or spicy reds and a handful of whites. But owner Luke Shimp and wine buyer Jason Kallsen had different ideas for Red Cow (several locations, redcowmn.com). First off, they went all the way in terms of glassware and wine preservation (meaning the bottles for by-the-glass options stay fresher longer). They made sure the wines would be served at the proper temperatures. They then co-crafted — and continue to augment — a wine list that looks like it belongs more in a chef-driven emporium than a burger bar: Cortese and Lambrusco from Italy, red blends from five regions and a Coravin program that includes cult wines such as Opus One Bordeaux Blend and Kosta Browne Pinot Noir.