Scotch & Sirloin Steakhouse
Kansas Beef Meets California Cab, Done Right
Wichita · Wichita · Steak House · Visit Website ↗
Reviewed April 14, 2026
Wingman Metrics
First Impression
The wine list at Scotch & Sirloin reads exactly like the room looks — dark wood, red meat, and California Cabernet as far as the eye can see. It's a tight, intentional program that knows its audience and doesn't apologize for it. Wine Spectator has been handing them an Award of Excellence since 2018, and you can feel why the moment you scan past the first dozen bottles.
Selection Deep Dive
With 150-250 selections anchored almost entirely in California, this is not a list for the Burgundy hunter or the natural wine crowd. What it is, though, is a serious collection of the state's greatest hits — Caymus, Jordan, Silver Oak Alexander Valley, Stag's Leap, Duckhorn, Flowers, Rombauer — all the names that steakhouse devotees know and love. The depth within California is real, particularly in Cabernet Sauvignon, which is clearly where Karl Bachman, the resident sommelier, has put his energy. Outside of California, the list gets thin fast, and there's virtually no Old World representation to speak of.
By the Glass
Twenty to thirty-five pours by the glass is a genuinely strong offering for Wichita, landing in the $12–$18 range. You're not going to find anything adventurous here, but if you want a proper Rombauer Chardonnay or a Duckhorn Merlot before your ribeye arrives, you're covered. Rotation appears limited — this feels like a stable, set program rather than one chasing seasonal variety.
Jordan Winery Cabernet Sauvignon — $40s–$50s
Jordan is one of those California Cabs that consistently punches above its retail price — elegant, not overwrought, and a natural fit for a prime cut. At the lower end of this list's pricing, it's the smart move before you start eyeing the three-digit bottles.
Flowers Vineyard Pinot Noir
Everyone at this table is ordering Cabernet, which means the Flowers Pinot Noir is sitting there largely ignored. Flowers works some of the most wind-battered, fog-drenched vineyards on the Sonoma Coast — the result is a Pinot that's leaner and more interesting than most of what California produces. It's a genuinely different experience in a room full of big reds.
Caymus Vineyards Cabernet Sauvignon
Caymus is everywhere — and we mean everywhere. The markup at restaurants like this tends to be punishing relative to what you'd pay at retail, and the wine itself has become more about brand recognition than quality. You can do better for the money with almost anything else on this list.
Stag's Leap Wine Cellars Cabernet Sauvignon + Prime Ribeye
Stag's Leap brings structure without the brute force of some California Cabs — there's enough acidity and iron-edged tannin to cut through the ribeye's fat cap without bullying the meat. It's the rare California bottle that actually works with your steak rather than competing with it.
✔️ The Bottom Line
Scotch & Sirloin is exactly what it promises to be — a confident, classic steakhouse wine program with real California depth and a sommelier who clearly cares. It's not a destination list, but if you're eating a prime cut in Wichita, you're in good hands.
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