Red Horse by David Burke
California Classics Done Right in Jersey
Bernardsville · Bernardsville · American · Visit Website ↗
Reviewed April 18, 2026
Wingman Metrics
First Impression
The wine list at Red Horse reads like a California greatest hits album — Caymus, Silver Oak, Rombauer, Far Niente. It's a crowd-pleaser by design, and if you know what you're ordering, you'll be happy. If you were hoping for a surprise, keep walking.
Selection Deep Dive
With 150-250 bottles leaning hard into California, this list is built for the steak crowd that already knows what it likes. The anchor producers — Stag's Leap, Duckhorn, Jordan, Far Niente — are reliable and well-suited to David Burke's boldly flavored menu. What you won't find is much adventure: Old World representation is thin, natural wine is nowhere, and the list doesn't push you anywhere new. Wine Spectator handed out an Award of Excellence in 2024, which feels right — this is a competent, well-curated California program, even if it doesn't take many risks.
By the Glass
The by-the-glass program runs 12-20 options in the $12-$18 range, which is reasonable for the room and the neighborhood. Expect the usual suspects from the same California roster — this isn't a list where the glass pours rotate seasonally or surprise you mid-meal. What you order is what you get, every time.
Jordan Vineyard & Winery Cabernet Sauvignon — $40s-$50s (bottle)
Jordan is one of the most consistently elegant Cabs in California and routinely punches above its price point. At a restaurant where bottles climb fast, this is the one to anchor your night.
Duckhorn Vineyards Merlot
Everyone at this table is ordering Cabernet. Duckhorn's Merlot is a genuinely great wine from Napa that gets overlooked because Merlot still hasn't fully shaken its reputation — which means more for you.
Caymus Vineyards Cabernet Sauvignon
Caymus is fine, but it's also the most marked-up name on any restaurant list in America. You're paying for the label recognition more than what's in the glass — and at steakhouse markups, that gap widens fast.
Stag's Leap Wine Cellars Cabernet Sauvignon + Dry-Aged Prime Ribeye
Stag's Leap brings structure and a streak of elegance that dry-aged beef actually rewards — the fat and char on a ribeye soften the wine's tannins while the Cab frames the meat's intensity without bulldozing it.
✔️ The Bottom Line
Red Horse is a reliable wine destination for the upscale New Jersey steakhouse diner who wants a familiar California playbook done well — just don't come here expecting to discover anything new. Stick to Jordan, avoid the Caymus markup, and let the ribeye do the heavy lifting.
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