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!
Priorat, Priorat, Priorat! High alcohol, high acid Grenache, almost always with soft yet generous tannins. Powerful, yet almost always lifted and super pretty. Great for Napa Cab drinkers that want to try something new but not totally unfamiliar. Look for wines by Alvaro Palacios, Sara Perez, Rene Barbier, or Ester Nin. All big names that should be available in most major markets and all make great wines up and down the price scale. Plenty of great lesser known estates too but I'm not sure what is available in your market.
huge yes on the priorat call