Meat-First, Wine List Plays It Safe
Cheyenne · Cheyenne · Western Steakhouse
Reviewed May 16, 2026
Wingman Metrics
The wine list here reads like a greatest hits compilation of recognizable American labels — the kind of list designed so nobody argues with it. It's built around beef, and at least it knows that. There's no pretense of adventure, but there's also no embarrassment.
Napa and Sonoma dominate the list, with a supporting cast from the Pacific Northwest — essentially every bottle is an American wine you've already seen somewhere else. Caymus and Jordan anchor the red side, which is fine if you're ordering a ribeye and don't want to think too hard. The gaps are real though: no serious Burgundy, no Rhône, nothing remotely Old World. This list was assembled to sell steaks, not to challenge anyone.
Eight to fourteen pours by the glass is a reasonable number for a steakhouse, and the options lean predictably toward crowd-friendly reds and safe white Chardonnay. Meiomi and Kendall-Jackson are doing a lot of heavy lifting here. Rotation appears minimal — don't expect anything seasonal or surprising to show up.
Jordan Cabernet Sauvignon — null
Jordan consistently overdelivers for what it is — a structured, food-friendly Sonoma Cab that holds up against prime rib without requiring a second mortgage. If the markup is reasonable here, it's the most serious wine on the list.
Meiomi Pinot Noir
It's easy to dismiss Meiomi as grocery store wine, but at a steakhouse where everything else is a big Cab, this is actually a smart pivot — lighter, fruit-forward, and genuinely better with baby back ribs than anything heavier on this list.
Caymus Cabernet Sauvignon
Caymus is priced at a premium everywhere it goes, and steakhouses are the worst offenders. You're paying for the name at this point — the wine itself has gotten softer and more commercial over the years, and that markup is rarely justified.
Jordan Cabernet Sauvignon + Ribeye Steak
Jordan's structured tannins and dark fruit cut through the ribeye's fat without steamrolling it — it's the kind of pairing that makes the steak taste more like a steak.
✔️ The Bottom Line
Rib & Chop House in Cheyenne is exactly what it is: a reliable Western steakhouse with a wine list that keeps the peace and cashes the check. Come for the prime rib, pick Jordan if you want something worth drinking, and don't expect the list to surprise you.
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