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'm happy to help you. I know PA is a really tough market to build a great steakhouse list. I'm the wine director at Del Frisco's in Philly. Feel free to reach out to me.
Thank you! Will do. Right now I am in very beginner stages, but this is what we would like the list to look like as of now. We will probably shed about 10 from the list, and I am already making adjustments.
Cabernet Franc: 1 France (1)
Sparkling: Same as the glasses- 3
White: 7 $42-$98
Red: 9 $45-$99
Heavy Hitter: 8 $100-$500