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About this Episode

Grant Wood, wine educator and certified sommelier, and Robert Tas visit the famed Miller & Lux modern American steakhouse. This establishment dates back to humble beginnings as a butcher shop in the 1850s. The founders, Henry Miller and Charles Lux grew the business into one of the largest cattle ranchers in America, so you know the menu is going to offer prime cuts with delicious results. And to top it off, their wine list is carefully curated to bring out the best in the menu with a wide selection of by-the-glass, half bottles, and large format options. 

Wines reviewed include:

  • 2019 Brovia Barbera d’Alba “Ciabot del Fi”, Piedmont

  • 2019 Continuum Cabernet, Sage Mountain Vineyard, Napa

  • 2019 Peter Michael “La Carriere”, Knights Valley

Transcript: Muller & Lux

Miller and Lux

Hello and welcome to CorkRules! 

A podcast where, in each episode, we will review a wine list from your favorite restaurants. I’m your host Robert Tas along with Grant Wood, wine educator & certified sommelier.

Hello Grant, it’s great to be back together for another episode.

GW: Hi Robert!

RT: Before we jump in, let’s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well… it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT: So, sit back and listen as we review your favorite wine list.


Miller & Lux SF

A new Tyler Florence modern American steakhouse at the Chase Center, home to the Golden State Warriors aims to be a refined and comfortable restaurant with a nod to two immigrants, Henry Miller and Charles Lux who started a butcher shop in the 1850s.

Here we have a great list of cocktails and wine to go with a mouthwatering menu of classics that are sure to impress. I would start with their featured cocktails named after the Miller & Lux. The Miller’s Manhattan features Michter’s US*1 Kentucky Straight Bourbon which is a favorite of mine, or you could go with the Lux Martini which I would get with Farmer’s Botanical Organic gin.

They have a great BTG selection as well so let’s start our wine journey there. For bubbles, I would order the Raventos I Blanc ‘De Nit’ from Conca del rio Anoia in Catalunia which is a favorite Spaninsh bubbly that I get all the time. A great white to go with their raw bar is the 2020 Pazo Señorans Albarino from Rias Baixas which is fresh, briny, and has great orchard citrus. A red that hits home close to me is the 2021 Bedrock Wine Co. Bedrock Vineyard Heritage from Sonoma coming from 1888 planted Zinfandel interplanted with 27 other varieties that was originally founded by General Joseph Hooker in the 1850s around the same time Muller & Lux started their butcher.

Now on to the bottle list, let’s start with bubbles. If you’re celebrating or just wanting a great bottle of bubbles then I would go for the Marc Hebrart ‘Noces de Craie’ BdN Aÿ grand cru which is rich, toasty, and tick all the right boxes. Otherwise, Delamotte brut rose is another great wine from Champagne that will hit just as good for a bit less. 

Going to whites, I love the SB from Crocker & Starr in Napa Valley. I think it is one of the better SB’s from Napa and is really well balanced and priced well for their list. Another fun white from France is the 2018 Ch. Soucherie ‘Clos de Perrierres from Savennieres which is beautiful Chenin Blanc with great roundness and tension. But, if you just want a nice Chardonnay then I’d try the 2019 Peter Michael ‘La Carriere’ from Knights Valley which is classic, round, and rich.

Moving on to reds, for something domestic and sought after, I would try the 2018 Cirq PN from the Russian River. I’ve met their winemaker who is super talented and down to earth, and his wines are fantastic. Otherwise, something a little lighter on the budget but always super food friendly is the 2019 Brovia Barbera d’Alba ‘Ciabot del Fi’ from Piedmont. I love Barbera when it’s young because it’s just so effortless and great with food.

Since we’re talking steakhouse here, and Robert, I know you like the bog reds. Let’s talk about a cab to go with your slab. I would suggest for you the 2013 Larkmead Napa Valley Cabernet which is a perfect steakhouse Cabernet with a little bit of age but plenty of power and body to stand up to those fatty cuts of meat. For $100 less, the 2018 Paradigm Oakville Cabernet would also do the job just as well. If you really want to ball out and impress friends or a client then go for the 2019 Continuum Cabernet from the Sage Mtn Vineyard which is a beautiful expression of Tim Mondavi’s efforts to be an American First Growth.

That’s going to do it for me today, so I hope you’re ready for a Cab and a slab!



RT: Grant Thank you so much for all your great suggestions and helping us navigate Miller & Lux’s wine list. I can’t wait to go try them myself.  

To our audience, thank you all for joining us here on CorkRules.

If you would like Grant to review one of your favorite restaurants, please send us email to: Info@CorkRules.Com or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website all our episodes of your favorite restaurant wine lists and of course please download the CorkRules app to help you navigate all your favorite restaurants.

And finally, drink what you love and please make sure you drink responsibly.

Thank you.








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