Old-School Steakhouse Napa Lineup, No Surprises
Airport Area · Irvine · Prime Rib / Steakhouse · Visit Website ↗
Reviewed by the RagingWine Tasting Desk · June 22, 2026
RagingWine reviewed Gulliver's Prime Ribs of Beef’s wine list and gave it The Reliable — RagingWine’s Vibe-Check rating. How RagingWine reviews wine lists →
Wingman Metrics
The wine list at Gulliver's reads exactly like the restaurant feels — classic, comfortable, and unapologetically stuck in a specific era of California wine culture. You're not here for discovery; you're here for a big slab of beef and a bottle of Napa Cab, and the list knows it. It doesn't try to be anything else, which is either reassuring or limiting depending on what you came looking for.
Fifty to eighty bottles, almost entirely California, with Napa Valley doing the heavy lifting and Sonoma playing a supporting role. The marquee names are all accounted for — Caymus, Jordan, Stag's Leap — and if you've been to any steakhouse in the last twenty years, this list will feel instantly familiar. There's no real reach into Burgundy, Rhône, or even domestic Pinot that might offer a different angle on the food. What you get is a greatest-hits record: predictable, well-executed, zero risk.
Eight to twelve options by the glass, priced between $10 and $18, which is reasonable enough for the format. Don't expect anything adventurous here — this is the same Cab-forward rotation you'd find at a Marriott steakhouse, executed competently. If you're splitting the prime rib two ways and nobody wants a full bottle, you'll find something that works, even if it won't excite you.
Jordan Cabernet Sauvignon — $80
Jordan consistently over-delivers for its price point in steakhouse settings — it's structured without being a bruiser, and it won't make you wince at the check the way some Napa labels do. It's the most honest pour on a list that skews pricey.
Stag's Leap Wine Cellars Cabernet Sauvignon
Most people at this table are grabbing Caymus on autopilot, but Stag's Leap brings more elegance and restraint to the glass — it actually lets the prime rib lead, rather than competing with it. It's the Cab for people who've had one too many oak bombs.
Caymus Cabernet Sauvignon
Caymus is everywhere and priced accordingly — restaurants routinely mark it up 3-4x retail, and this isn't the exception. It's not a bad wine, but you're paying a premium for brand recognition at this point. Your money goes further elsewhere on this list.
Jordan Cabernet Sauvignon + Prime Rib
Jordan's cassis-forward fruit and firm but not aggressive tannins are built for exactly this moment — a thick cut of slow-roasted beef. It cuts through the fat without overwhelming the meat's natural richness, and the finish stays clean enough that you'll actually want another bite.
The Bottom Line
Gulliver's wine list is the culinary equivalent of a dependable wingman — not flashy, not adventurous, but it shows up and does its job. If you're coming for the prime rib and want a solid California Cab to go with it, you won't leave disappointed; just don't expect to be surprised.
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