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!
Such an exciting opportunity! Dominus, Caymus, Harlan Estate, Silver Oak, and Screaming Eagle are all great options for big reds. I’d do Kistler, El Molino, Kesner, and Rombauer for big whites.
To piggy back on other posts- Pappa Brothers Steakhouses do just about everything right! They are a great!