Morton's The Steakhouse

Morton's wine list is what you'd expect from a national steakhouse chain: safe, predictable, and priced for the expense account crowd. The book is thick with Napa Cabs and big-name Bordeaux, organized more for corporate dinners than adventurous drinking. Nothing surprises you, but nothing offends either.

The list leans heavily into California powerhouses—expect Jordan, Caymus, Silver Oak, and other household names dominating the Cab section. Bordeaux gets a nod with classified growths at markup you'd expect, while Burgundy stays mostly in the safe Drouhin and Louis Jadot territory. Italian offerings stick to Super Tuscans and Barolos that clients recognize from magazine ads. There's little exploration of emerging regions, natural wines, or smaller producers—this is a list built for comfort, not discovery.

By-the-glass pours follow the same playbook: recognizable names at steakhouse premiums. You'll find a Sonoma Chardonnay, a Napa Cab, maybe a Malbec from Argentina—all drinkable, all marked up 3-4x retail. The selection rotates about as often as the menu does, which is to say rarely. Glasses are adequate but not varietal-specific.