Six Peaks Grille

You walk in, floor-to-ceiling windows framing the Sierra Nevada, and the wine list lands on the table feeling exactly like the room — polished, safe, and built to impress without taking risks. The names on this list are the greatest hits of California wine, the kind that sell themselves without a single conversation. That's not always a bad thing, but it tells you exactly where you are.

This is a California-heavy list through and through — Caymus, Jordan, Silver Oak, Far Niente, Stag's Leap, Duckhorn, Cakebread, Rombauer. All reliable producers, all instantly recognizable, all exactly what a resort steakhouse clientele expects. There's no real adventurousness here: no Central Coast surprises, no under-the-radar Napa producers, no nods to Sonoma's pinot country or anything outside the Golden State's greatest hits parade. The list does what it promises at 150-250 bottles — covers the bases thoroughly — but if you're hoping to discover something new, you're in the wrong mountain range.

Somewhere between 12 and 20 by-the-glass options, which is a respectable pour program for a resort restaurant. Expect the usual suspects represented here as well — Rombauer Chardonnay will almost certainly be on there, which is basically catnip for the après-ski crowd. Rotation doesn't appear to be a priority, so don't expect the list to shift much season to season.