Scotch & Sirloin Steakhouse

The wine list at Scotch & Sirloin reads exactly like the room looks — dark wood, red meat, and California Cabernet as far as the eye can see. It's a tight, intentional program that knows its audience and doesn't apologize for it. Wine Spectator has been handing them an Award of Excellence since 2018, and you can feel why the moment you scan past the first dozen bottles.

With 150-250 selections anchored almost entirely in California, this is not a list for the Burgundy hunter or the natural wine crowd. What it is, though, is a serious collection of the state's greatest hits — Caymus, Jordan, Silver Oak Alexander Valley, Stag's Leap, Duckhorn, Flowers, Rombauer — all the names that steakhouse devotees know and love. The depth within California is real, particularly in Cabernet Sauvignon, which is clearly where Karl Bachman, the resident sommelier, has put his energy. Outside of California, the list gets thin fast, and there's virtually no Old World representation to speak of.

Twenty to thirty-five pours by the glass is a genuinely strong offering for Wichita, landing in the $12–$18 range. You're not going to find anything adventurous here, but if you want a proper Rombauer Chardonnay or a Duckhorn Merlot before your ribeye arrives, you're covered. Rotation appears limited — this feels like a stable, set program rather than one chasing seasonal variety.