Remington's Prime Steakhouse
Napa Hits, No Surprises, Steak Wins
Silver Springs Shores · Ocala · Steakhouse · Visit Website ↗
Reviewed April 12, 2026
Wingman Metrics
First Impression
The wine list at Remington's reads like a greatest hits album of California wine — you know every track, and honestly, some of them slap. It's built for the steak crowd, not the wine geek, and it doesn't pretend otherwise. If you walk in hoping for a deep Burgundy section or an obscure Ribera del Duero, keep walking.
Selection Deep Dive
The 40-to-70-bottle list leans hard into Napa and broader California, with Washington State making a cameo appearance. You've got the usual suspects: Caymus Cab, The Prisoner, Meiomi Pinot Noir, Kendall-Jackson Chardonnay — wines that sell themselves because everyone's already heard of them. There's no real deep-cuts section, no old-world anchor, and nothing that suggests someone with genuine wine curiosity built this list. That said, the bones are solid for a steakhouse in Ocala — these are crowd-pleasing bottles that actually work with a wood-fired ribeye.
By the Glass
Ten to fourteen pours by the glass is a respectable count for this format, and the lineup mirrors the bottle list — California-forward, brand-name heavy. Don't expect a rotating program or any by-the-glass surprises; what's on the list is what's on the list, and it doesn't change much. It gets the job done for a glass of Cab with your prime cut, but that's about the ceiling.
Kendall-Jackson Vintner's Reserve Chardonnay — null
KJ Chardonnay is everywhere, but it's everywhere for a reason — it's a reliably clean, fruit-forward pour that doesn't embarrass itself next to a piece of grilled seafood. At a fine-dining steakhouse in Ocala, it's likely the most fairly priced bottle on the list simply because the brand has no prestige markup to inflate it further. Order it without shame.
Meiomi Pinot Noir
Yes, it's a mass-market wine. Yes, the wine crowd rolls their eyes. But Meiomi's coastal California blend is actually built for food — lighter body, bright fruit, enough acid to cut through a butter-basted filet. Most people at a steakhouse default to a heavy Cab and wonder why everything tastes flat by the third course. This is the smarter move.
Caymus Cabernet Sauvignon
Caymus is a fine wine, but it's also the most marked-up bottle in every steakhouse in America. The brand recognition is the product at this point, and restaurants know they can charge a premium for the name recognition alone. You're paying for the label, not the juice. If you want a big Napa Cab, there are better values — Caymus just isn't one of them at restaurant prices.
The Prisoner Red Blend + Prime Steak
The Prisoner's Zinfandel-heavy blend brings jammy dark fruit and a touch of richness that flatters a wood-fired prime cut without overwhelming it. It's plush enough to stand up to char and fat, and approachable enough that the whole table can get behind it. One of those pairings that just works even if it's not remotely adventurous.
✔️ The Bottom Line
Remington's is a perfectly competent steakhouse wine list that was built to not offend anyone — and it succeeds at that. If you're here for the steak, the wine list will do its job; just don't expect to discover anything new.
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