Wine

Quilt Cabernet Sauvignon (Napa, $19) — OFFICIAL 3/2/1

3: Boysenberry Jam, Dark Chocolate, Malabar Plum | 2: Dry-Aged Tomahawk Ribeye, Bone-In Ribeye Cowboy Cut | 1: Fruit from nine iconic Napa Valley AVA's are used to create this wine.

Belle Glos "Las Alturas" Pinot Noir (Santa Lucia Highlands, $23) — OFFICIAL 3/2/1

3: Blackberry Pie, Black Cherry, Allspice | 2: Cheesesteak Eggrolls, Rack of Lamb | 1: The Spanish term "Las Alturas" means "the heights" — a fitting name, as this vineyard sits on one of the highest grape-growing benches in the Santa Lucia Highlands.

Belle Glos "Las Alturas" vs "Clark & Telephone" — Quick Answer

"Las Alturas is grown higher up, so it gets riper — darker fruit, more spice, fuller body. Clark & Telephone is lighter and more floral. Las Alturas is the bigger, bolder pour."

The Prisoner "Saldo" Chenin Blanc (California, $13) — OFFICIAL 3/2/1

3: Pineapple, Mango, Papaya | 2: Tableside BLT Salad, Ahi Tuna Steak | 1: "SALDO" comes from the Italian word for "I join" or "I weld" — chosen to reflect their winemaking approach of welding together wines from grapes sourced from the best vineyards across the world.

Caymus Cabernet Sauvignon (Napa)

3: Bold, Smooth, Jammy dark fruit | 2: Filet (fat is needed to soften the bold tannins), Short rib (richness matches the concentrated, jammy fruit)

Faust Cabernet Sauvignon (Napa)

3: Structured, Dark fruit, Polished tannins | 2: Ribeye (marbling balances the firm tannins), Lamb (the wine's fruit intensity stands up to lamb's bolder flavor)

Silver Oak Cabernet Sauvignon (Napa)

3: Oaky/vanilla, Velvety texture, Bold structure | 2: Filet (needs rich fat to soften its boldness), Aged cheese (oak and vanilla notes complement nutty, aged cheese)

Daou Cabernet Sauvignon (Paso Robles)

3: Fruity, Medium tannin, Mountain-grown intensity | 2: Burger (ripe fruit matches char and juiciness), BBQ ribs (fruit-forward profile plays well against sweet BBQ sauce)

Duckhorn Cabernet Sauvignon (Napa)

3: Rich, Polished tannins, Complex layers | 2: Ribeye (needs fat to balance the high tannin), Chocolate dessert (dark fruit and cocoa notes mirror chocolate)

Sullivan's House Cabernet Sauvignon (Napa)

3: Balanced, Cocoa-tinged, Smooth tannins | 2: Any steak (built to pair with the menu's beef), Cheesesteak Eggrolls (cocoa notes mirror the richness of filet and melted cheese)

Bodega Cuarto Dominio "Chento" Malbec (Argentina)

3: Juicy, Soft tannin, Plummy fruit | 2: Ribeye (low tannin won't clash, juicy fruit matches the char), Pork belly (soft fruity profile complements the sweet BBQ glaze)

Decoy Merlot (California)

3: Soft, Round, Cherry fruit | 2: Pork belly (low tannin won't compete with the smoky glaze), Mushrooms (earthy flavor matches the wine's soft roundness)

Orin Swift "8 Years in the Desert" Red Blend — OFFICIAL 3/2/1

3: Black Plum Preserves, Mixed Berry Bun, Pluot (plum & apricot) | 2: Bone-In Ribeye Cowboy Cut, Cajun Ribeye | 1: Each of the first eight years of production featured a different, unique label design that will not be repeated.

The Prisoner Red Blend (California)

3: Rich, Spicy, Layered | 2: Ribeye (structure needs fat to balance it), Filet (complexity matches the richness of a well-marbled filet)

Goldeneye Pinot Noir (Anderson Valley)

3: Elegant, Silky, Red-fruited | 2: Salmon (light body won't overwhelm delicate fish), Ahi tuna (bright acidity cuts the Cajun spice)

Paul Hobbs Pinot Noir (Russian River)

3: Bright, Earthy, Balanced | 2: Ahi tuna (acidity cuts the spice crust), Pork belly (earthy notes match the smokiness)

Summer Dreams "Stargazing" Pinot Noir (Sonoma Coast)

3: Bright, Light, Floral | 2: Salmon (delicate body matches delicate fish), Chicken (light fruit won't overpower milder poultry)

Belle Glos "Clark & Telephone" Pinot Noir (Santa Maria)

3: Dark scarlet, Blackberry/cherry/boysenberry, Velvety supple tannins | 2: Beef Wellington Bites (official pairing — cocoa layers match the richness of the mushroom duxelles), Herb Brick Chicken (official pairing — berry fruit complements the herb crust)

Four Graces Pinot Noir (Willamette Valley, Oregon)

3: Light, Earthy, Elegant | 2: Salmon (light body matches the fish), Mushrooms (earthy element mirrors mushroom flavor)

The Calling Pinot Noir (Monterey County)

3: Soft, Fruity, Easy | 2: Ahi tuna (soft tannin won't fight the fish), Chicken (fruity profile complements mild poultry)

Tenuta Rocca Barbera d'Alba (Italy)

3: Juicy, High acid, Low tannin | 2: Ribeye (low tannin won't overwhelm, high acid cuts the fat), Nueske's Pork Belly (bright acidity balances the sweet BBQ glaze and tomato relish)

Domaine Carneros Brut (California)

3: Crisp, Toasty, Dry | 2: Oysters (high acid cuts the brininess), Caviar Deviled Eggs (crisp bubbles cleanse the palate against the rich caviar)

Gruet Brut (New Mexico)

3: Crisp, Citrusy, Dry | 2: Oysters (acid matches the brine), Fried starters (bubbles cut through fried richness)

Mionetto "Avantgarde" Prosecco Brut (Italy)

3: Light, Fruity, Bubbly | 2: Fried starters (bubbles cut the oil), Brunch fare (light fruit suits lighter dishes)

Justin Rosé (Central Coast, California)

3: Dry, Crisp, Strawberry | 2: Salads (light body matches the greens), Light seafood (delicate flavor won't overpower fish)

Minuty "Prestige" Rosé (Provence, France)

3: Pale, Dry, Delicate | 2: Oysters (delicate profile matches briny oysters), Salads (crisp acidity complements fresh greens)

Cakebread Chardonnay (Napa Valley)

3: Balanced, Buttery, Citrus | 2: Crab cake (buttery texture matches the mayo-based richness), Tempura Lobster Tails (roundness balances the crispy tempura)

Cave de Lugny "Les Charmes" Chardonnay (Mâcon-Lugny, France)

3: Crisp, Mineral, Light-oak | 2: Oysters (minerality complements the brine), Light fish (crisp acidity won't overpower delicate flavor)

Chalk Hill Chardonnay (Russian River Valley)

3: Crisp, Bright, Citrus | 2: Steakhouse Salad (bright acidity cuts the richness of blue cheese and bacon), Crab cake (citrus notes complement the sweetness of crab)

Rombauer Chardonnay (Carneros, California)

3: Rich, Buttery, Vanilla-oak | 2: Crab cake (buttery texture matches the richness), Tempura Lobster Tails (roundness balances the honey-maple sauce)

Sonoma Cutrer "RR Ranches" Chardonnay (Sonoma Coast)

3: Balanced, Creamy, Apple | 2: Crab cake (creamy texture matches the richness), Tempura Lobster Tails (balanced acidity cuts the fried batter)

Michele Chiarlo "Nivole" Moscato d'Asti (Italy)

3: Sweet, Bubbly, Peachy | 2: Dessert (sweetness matches the dessert course), Brunch (light bubbles suit daytime fare)

Banfi "San Angelo" Pinot Grigio (Toscana, Italy)

3: Crisp, Light, Citrus | 2: Oysters (crisp acidity matches the brine), Crispy Shanghai Calamari (light citrus cuts the fried richness)

King Estate Pinot Gris (Willamette Valley, Oregon)

3: Crisp, Pear, Light | 2: Salads (light body matches the greens), Light seafood (delicate pear fruit won't overpower fish)

Ste. Michelle Riesling (Columbia Valley, Washington)

3: Off-dry, Fruity, Floral | 2: Spicy dishes (touch of sweetness tames the heat), Sweet & Spicy Cauliflower (its sweetness mirrors the glaze while acidity cuts the fry)

Craggy Range "Te Muna" Sauvignon Blanc (New Zealand)

3: Zesty, Herbaceous, Citrus | 2: Oysters (high acid matches the brine), Seared Ahi Tuna (zesty citrus complements the Cajun sear)

Mason "Yount Mill" Sauvignon Blanc (Napa Valley)

3: Crisp, Grassy, Citrus | 2: Crispy Shanghai Calamari (crisp acidity cuts the fried batter), Salads (grassy notes complement fresh greens)