Double Barrel Steak by DB
Resort steakhouse wine list that earns its spurs
Richmond · Richmond · American Steakhouse · Visit Website ↗
Reviewed April 23, 2026
Wingman Metrics
First Impression
Walking into the Main Lodge at The Preserve Sporting Club, you half expect the wine list to be an afterthought propped up next to a taxidermied elk. Instead, you get a Wine Spectator Award of Excellence recipient with 150-plus bottles and a clear California-forward identity. It's a proper list for a proper steakhouse, and that's exactly what this place is.
Selection Deep Dive
The list leans heavily on California, France, and Italy — which is basically the holy trinity for anyone who eats a ribeye with any regularity. California Cabs anchor the whole thing: Caymus, Jordan, Silver Oak Alexander Valley, and Opus One give you a full spectrum from crowd-pleaser to splurge. Italy shows up strong with Barolo producers like Gaja and Ceretto alongside Super Tuscans like Sassicaia and Tignanello, and France punches above the resort-list average with Chateau Margaux in the mix. Far Niente Chardonnay represents the white wine side adequately, though the list is clearly built for red meat people.
By the Glass
With 12 to 20 options by the glass, there's enough here to work through a full meal without committing to a bottle — a rare luxury at resort steakhouses. The pour program reflects the bottle list in miniature: expect California Cabs and Chards to dominate, with a few Italian and French options rounding things out. No obvious rotation program in place, which means what you see is what you get until they update the list.
Jordan Cabernet Sauvignon — $40s-$50s by the glass range
Jordan is approachable, food-friendly, and consistently delivers at a price point that doesn't require a second mortgage. In a list where the ceiling is Opus One and Chateau Margaux, Jordan is the smart play for anyone who wants quality California Cab without performance anxiety.
Ceretto Barolo
Most people at a Rhode Island resort steakhouse are reaching straight for the California Cab section, which means the Barolo producers like Ceretto sit quietly underordered. Ceretto makes precise, elegant Barolo that cuts right through a fatty steak — arguably a better pairing than the obvious Napa picks, and worth the conversation with your server.
Opus One
Opus One is a fine wine. It's also one of the most marked-up bottles in any restaurant wine program in America. At a resort property where overhead is high and volume isn't exactly Napa Valley tasting room levels, you're paying for the name more than the experience. Save it for a restaurant where the wine program is built around it.
Sassicaia + Steak
Sassicaia is Cabernet Sauvignon and Cabernet Franc grown in Tuscany, which means it has the structure to stand up to a big ribeye while bringing an herbal, Old World complexity that Napa Cabs don't quite match. It's the move if you're ordering the best cut on the menu and want the wine to actually keep up.
✔️ The Bottom Line
Double Barrel Steak earns its Wine Spectator credential honestly — this is a serious list for a steakhouse in the middle of a Rhode Island sporting resort, and that's genuinely impressive. Markup is on the resort side of fair, but the depth and range make it worth pulling the trigger on a bottle.
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