by Hoke » Mon Jul 14, 2014 12:15 pm
As Robin has indicated, there are regional/state/local differences in the wine lists of all these places. First because our system is so chaotic that not every restaurant has access to all on a standard list, and second because there is some latitude provided for local conditions and for the individual sommelier/beverage managers.
That said, most lists are in the same (and largely understandable) range, considering the steakhouse/big red focus.
I've seen some 'loosening up' over the years...the shift from Cabernet Sauvignon to Merlot, natch; the flirtation with big zins; the flitter of Meritage; the welcome addition of Pinot Noir when the demand came; the surge toward Malbec. But the range is still what it is: largely thick, fruity, tannic Bordeaux-ish blends that are often too young or if old, too expensive for anyone outside of the 1% or expense-accounters to drink.
Since I rarely eat steak-centric meals any more---just not part of my diet, primarily because of my wife's preferences, but also because us old guys can't digest muscle protein in the huge amounts we did in our youths---I don't often have those kinds of meals, or those kinds of wines anymore.
When I see a WS Grand Award acclamation, I pretty much go 'ho-hum'. Anything that's on that widespread a scale, and is focused on a combination of profit/marketing power, is bound to be deficient for me and my tastes. But then again, I don't have to please large contingents of the population, just myself.