Meat-Forward House, Wine Holds Its Own
Arlington Highlands · Arlington · Brazilian Steakhouse (Churrascaria) · Visit Website ↗
Reviewed June 13, 2026
Wingman Metrics
The wine list at Texas de Brazil Arlington reads exactly like you'd expect from an upscale chain steakhouse — heavy hitters up front, familiar names throughout, and a clear bias toward big reds that can stand up to a parade of grilled meat. It's not a list that surprises you, but it's not embarrassing either. Think of it as a well-stocked hotel bar that actually knows what it's doing.
South American wines anchor the list, with Argentine Malbec doing most of the heavy lifting alongside a handful of Brazilian producers nodding to the concept's roots. The U.S. section leans into California — Cabernet Sauvignon, Chardonnay, the usual suspects. You'll find names like Catena Zapata and Achaval Ferrer sitting alongside Justin and Rombauer, which is a reasonable spread if not exactly adventurous. What's missing is any meaningful Old World presence — no Bordeaux, no Barolo, nothing that pushes back against the all-Malbec-all-the-time narrative. For a list this size, that's a real gap.
The by-the-glass program runs 12-20 options depending on what the chain is rotating, and pours land in the $11-$20 range. It's serviceable — you'll have a red that works with the picanha without having to commit to a full bottle. Don't expect anything adventurous or rotating; this is a set-it-and-forget-it program built for volume, not discovery.
Clos de los Siete Malbec — $50
Michel Rolland's Mendoza blend consistently punches above its price point — structured, dark-fruited, and built for exactly the kind of fat-capped sirloin being carved tableside. At this price in a churrascaria context, it's the smart play.
Achaval Ferrer Malbec
Most tables at Texas de Brazil will grab the flashiest Malbec or default to the Rombauer Chardonnay — and Achaval Ferrer quietly outclasses both. It's a serious Mendoza producer making wines with actual terroir character, and it tends to get overlooked next to louder label names.
Rombauer Chardonnay
Rombauer is fine wine, but at a Brazilian steakhouse it's a mismatch — that butter-bomb California Chard gets lost next to charred meat and garlic. You're also paying a steep markup on a bottle you can find at your local grocery store for half the price. Save it for a different night.
Catena Zapata Adrianna Vineyard Malbec + Garlic Picanha
Adrianna Vineyard Malbec is high-altitude, structured, and has enough acidity to cut through the fat on a garlic picanha without getting steamrolled by it. This is the splurge that actually makes sense — the wine is big enough for the meat, complex enough to hold your attention between passes of the gaucho.
✔️ The Bottom Line
Texas de Brazil Arlington isn't a wine destination, but it's not a wine disaster either — the list is built competently around the food, and a few Argentine producers give you something worth drinking. If someone else is picking the restaurant, you'll find a bottle that works; just don't expect to be wowed.
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