Fine Dining Steakhouse Wine List

Hey everyone!

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! 

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  • Additional info that would be useful if you want the best recommendations:

    - Does the restaurant have a sommelier or sommeliers on the floor? Will you be selling/opening bottles, or will servers?

    - What currently sells well, either at this restaurant or similar ones nearby?

    - What's your expected clientele? Do they want you to have wines they don't already know, or do they want the classics?

    - How big of a cellar will you have? What kind of budget? What's the range on your list?

    - What can you actually get? I know buying wine (or booze in general) in PA is super tough for restaurants, so that might also affect your options.

    Those caveats aside, I'd look to find some classic producers of Rioja, Barolo, and Brunello. You also might well be able to find some good-quality Bordeaux with age on it. All tend to do well in a steakhouse setting, and can be a nice alternative to Napa Cab at a similar price point.