Red Oak Steakhouse

Jordan Cabernet Sauvignon — $80–$110

Jordan sits in the sweet spot on a list that skews expensive. It's consistently well-made Alexander Valley Cab that won't embarrass anyone at the table, and it costs meaningfully less than the Silver Oak or Caymus options while delivering comparable pleasure alongside a ribeye.

Louis Jadot Burgundy

Most people at a steakhouse skip past Burgundy entirely and go straight for Napa Cab. That's a mistake here. A proper Jadot Burgundy — whether it's a village-level Gevrey or a premier cru — reads completely differently against filet mignon than a big tannic Cab does, and it's worth the ask to see what Jadot bottlings Hamilton has stocked.

Caymus Vineyards Cabernet Sauvignon

Caymus is everywhere, and it's priced like it knows it. At a resort steakhouse, the markup on this bottle will sting, and you can drink better California Cab for less on the same list. It's not a bad wine — it's just a lazy order that costs too much here.

Antinori Tignanello + Prime Ribeye

Tignanello is Sangiovese and Cabernet Sauvignon blended into something that's neither purely Italian nor purely French — bold enough to stand up to a well-marbled ribeye, but with enough acidity and structure to cut through the fat and keep things interesting all the way to the last bite.