Big Cabs Meet Korean BBQ Smoke
Downtown · Chattanooga · Upscale Korean Steakhouse · Visit Website ↗
Reviewed June 14, 2026
Wingman Metrics
Walking into Zaya 1943, the wine list feels like it was built to impress rather than to explore — heavy California hitters, a few Pacific Northwest names, and some Bordeaux for good measure. It's a list designed to signal luxury, and it does that job. Whether it's actually worth your money is a different question.
The list leans hard on California and the Pacific Northwest, with Caymus Cabernet Sauvignon anchoring the red side and Domaine Drouhin Oregon Pinot Noir adding some welcome West Coast nuance. Peter Michael Chardonnay represents the high-end white game, and there's a Bordeaux presence for the old-school crowd. What's missing is anything adventurous — no skin-contact wines, no Rhône varieties, nothing that might actually challenge the charred, umami-forward flavors coming off those tableside grills. The list plays to steakhouse convention when Korean BBQ practically begs for something more interesting.
Ten to fifteen pours by the glass is a respectable count for this format, and the $12–$20 range tracks with the upscale setting. That said, we'd want to know how often those pours rotate — in our experience, lists like this tend to lock in a few safe options and leave them alone for months. If the Drouhin Pinot is on glass, that's the move.
Domaine Drouhin Oregon Pinot Noir — $45–$65 (bottle estimate based on list range)
Drouhin Oregon consistently punches above its price in blind tastings, and it's one of the few wines on this list that actually makes sense with the food. The earthy, cherry-driven character holds up to galbi and marinated short ribs without bulldozing them.
Domaine Drouhin Oregon Pinot Noir
Most tables here are going to reach for the Caymus because that's the name they recognize. Don't. The Drouhin Pinot is the more interesting bottle, and it's a far better match for the Korean BBQ flavors on this menu. Let your tablemates have the big Cab — you'll be having more fun.
Caymus Cabernet Sauvignon
Caymus is a $40 retail bottle that shows up on restaurant lists priced like it's rare. It's not. The wine is perfectly fine, but it's a marketing powerhouse more than a value play, and at steakhouse markups it's going to cost you significantly more than it's worth. The bold fruit profile also steamrolls the nuanced spice in Korean BBQ.
Domaine Drouhin Oregon Pinot Noir + Galbi (Marinated Short Ribs)
The soy-ginger marinade on the galbi needs something with enough fruit to mirror the sweetness and enough earthiness to match the char. Drouhin Oregon delivers on both counts without the tannin weight of a Cab that would just flatten the whole experience.
🎲 The Bottom Line
Zaya 1943 is a genuinely fun night out — the vibe is electric, the meat is serious, and the wine list is just good enough to get you through dinner without frustration. Don't come here for the wine program, but don't avoid it either; steer toward the Drouhin, skip the Caymus markup, and let the Korean BBQ be the star.
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