I have the pleasure of coming up with a wine list for a fine dining steakhouse in Lancaster, Pennsylvania. This is my first opportunity to do so and I want to do it right and impress! So my question for all of you, what is your absolute number one wine that needs to be on that list. Steak sauce add ons will include au poive, portuguese inspired chimichurri, brandy braised crab, nebbiolo demi. A focus will also be the marrow of the cow, featured in dishes and used to coat the steaks.There will be a rotating fish du jour option.I would just love to hear opinions from sommeliers around the world on what they think sells and works best in their restaurant. Thank you all so much, cheers!
Check out the Pappa's Brothers Steakhouses on line. Each location has their list available as a PDF. These are amazing programs. Also, there's a lot of cash flow that can be generated with Napa Cabernet in an American Steakhouse.
Thanks man! Oh and i absolutely know Napa Cabernet is a profit monster, I think that is obvious, that's why I'm seeking advice on other varietals people enjoy