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!
I will say this. I manage the list for one of the busiest steakhouses in Chicago and while all of these suggestions are phenomenal and it is fun and necessary to have breadth on your list, people are still going to sit down and order Napa Cabernet. Don't toss them aside because they might not excite you as a Sommelier. To truly write a successful wine list you have to remember you are buying wine for the guest. Give the people what they want. Just my two cents.
Of course I will leave you with a fun suggestion. The Quinta Dos Murcas Reserva from the Douro. The dry reds from Portugal are killer with steak.
I realize that is what people want, I've served at a fine dining steakhouse and everyone really does go for the Napa Cab, which isn't a bad thing! I was just interested in what other wines work for other sommeliers clientele. But I'm happy to see multiple Douro recommendations! I've been considering Aglianico