California wine gives diners another reason to visit George Prime Steak in Prague

Prague may be famous for its beer, but when steak is on the table, the wine list deserves a look. There's nothing wrong with ordering a European red while dining in Central Europe, but at George Prime Steak, California gets considerably more attention than an obligatory Cabernet Sauvignon at the back of the list.

The Old Town restaurant has been serving its version of the American steakhouse dinner since 2013. USDA Prime Black Angus beef comes from selected farms in the U.S. Midwest, but its their selection of Californian wine that truly completes the American pairing (European wines and Champagne remain very much in contention).

What makes California worth exploring, and which bottle belongs beside your steak? Here are a few of the restaurant's suggestions.

For anyone still doubtful about American wine, the French have already had this argument. In 1976, French wine experts at the blind tasting known as the Judgment of Paris placed Californian wines ahead of prestigious French competitors in both the red and white categories. The tasting helped establish California’s place in the fine wine world and changed the course of its reputation for good.

Guests can explore that winemaking heritage through established names at George Prime Steak. Screaming Eagle brings the collector appeal of a celebrated Napa estate, while Opus One has a French connection of its own, founded by Californian winemaker Robert Mondavi and Baron Philippe de Rothschild of Château Mouton Rothschild. Silver Oak is known for Cabernet Sauvignon aged in American oak, while Duckhorn helped establish Napa Valley’s reputation for Merlot as a wine worth bottling in its own right.

Unfamiliar labels that deserve attention include Kenefick Ranch, which produces estate wines in Calistoga, at Napa Valley’s northern end, while Mettler brings six generations of grape-growing experience from Lodi. Guests have a chance to explore different parts of California, sip by sip.

There is more to the decision than ordering the biggest red with the biggest steak. The cut matters, and so does the person drinking the wine. But you don’t need to recognize every estate to order well. Knowing what you like, and what you’re having for dinner, is a useful start.

A richly marbled USDA Prime ribeye calls for a wine that can hold its own alongside the beef. The team recommends a bold Cabernet Sauvignon, whose tannins balance the meat’s richness. A delicate filet mignon suggests a different direction. Here, an elegant Pinot Noir is the recommendation. For a New York strip, the team favors a structured, fruit-driven red.

Sommeliers Tomáš and Cyril bring extensive expertise in French and Italian wines and have developed a particular affection for California. Their recommendations take account of the steak a guest has chosen and their personal preferences. Tell them what you usually enjoy, and let the conversation begin there.

For those who take their steak as seriously as their wine, dry-aged cuts are available during special promotions or by request. Groups of eight to 12 can also reserve a ribeye or T-bone section for custom aging, with options starting at 30 days. That’s a conversation to have with the restaurant before the evening itself.

For a smaller dinner, a favorite cut and a recommendation from Tomáš or Cyril are enough. You may arrive with a French red in mind. With American beef on the plate and this much California on the wine list, there’s a good reason to reconsider.