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Archive for the ‘Wine and Food’ Category

Left Coast Cellars is our Featured Winery February 26th

Friday, February 21st, 2014

By Bentley’s Grill Wine Steward, Mark Jacklich

Left Coast Cellars Photo @ Left Coast Cellars

Left Coast Cellars, one of Willamette Valley’s most beloved wineries, will be in house pouring for our tasting February 26th from 5 p.m.-6 p.m. as part of our Wednesday Wine Tasting series every 2nd and 4th Wednesday of the month.

This local favorite is just 15 miles northwest of Salem, Oregon and boasts a sprawling estate of old growth oak trees, lovingly cultivated gardens, fields of wild flowers and meticulously cared for vines which presents a forest like oasis.

Nestled among the trees, you will find their tasting room/cafe. With an emphasis on fresh and local ingredients, the menu always has something for everyone. Having a Farm Fresh Market Café is always a draw for me while tasting out in the area.

On the sustainability side, Left Coast is one of 14 wineries to complete the Oregon Environmental Council’s Carbon Reduction Challenge and one of 6 to undergo an independent audit to achieve a goal of complete carbon neutrality. Along with a significant solar array and hybrid vehicles, the sustainability is noticeable right out of the gate.

Photo @Left Coast Cellars

Photo @Left Coast Cellars

It’s always fun to get one of their renowned Pinot Noirs, Chardonnay, and Rose’ flights that they offer in the tasting room. If you can get your hands on some of the Orchards Pinot Gris or White Pinot Noir consider yourself lucky as these wines move fast and are often limited!

With their phenomenal wines and emphasis on sustainability, Left Coast Cellars is one of the premier wineries in our back yard. Ask me more about them or suggested pairings next time you stop by!

Recommended Pairings for Your Holiday Meal

Thursday, December 19th, 2013

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The holidays are here, and many of you are probably wondering what is the best wine to serve with the big meal? Our Wine Steward Mark Jacklich knows a thing or two about wine pairing and has some advice that we hope you will find helpful.

Recommended Pairings for Your Holiday Meal
By Mark Jacklich

A great pairing for the holidays is sparkling wine. The bubbles work wonders with the variety of foods set on the table. Two of my favorites are Argyle Brut as well as their Argyle Brut Rose’.

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If you had your heart set on a red the most versatile ones would be Pinot Noir, Zinfandel, and Syrah. For Pinot Noir I would suggest something with good weight and big flavor, Angela Estate 2010 from Yamhill-Carlton is one that I’ve had recently that comes to mind.

For Zinfandel and Syrah there is some wiggle room based on your personal preference, styles very but either would work well.

Whatever you choose, may you be in the presence of good friends, family and loved ones.  Happy Holidays from Bentley’s Grill!

photo credit: Lotus Carroll via photopin cc

Time and Decanting is Key to Serving Wine

Monday, October 28th, 2013

Decanting WineBy Mark Jacklich

Bentley’s Grill Wine Steward Mark Jacklich shares his recommendations and tips in his series:   Wine Notes with Mark. Enjoy!

When it comes to decanting a bottle of wine there a few factors that come into play. Old bottles of wine benefit from decanting because the sediments that have accumulated over time can be left in the bottle and off your tongue. Young bottles can have nuances and depth added from the oxygen exposure as the wine is aloud to “breathe”.

When working with an old bottle or one you know has a fair amount of sediment, it is crucial to try to keep that sediment undisturbed while removing the cork. This can be done with a steady hand or with the help of a decanting basket. After removing the cork it is key to wipe out any sediment that has accumulated in the neck of the bottle where the cork was.

Before you get to pouring, a light source should be placed behind the bottle so you can eye the neck of the bottle for sediment. A flashlight or a candle would be sufficient. Stop as soon as you see any small particles or the wine becoming cloudy in the neck. It is common for there to be an ounce or two left in the bottle. Around thirty minutes is plenty of time for a mature bottle to open up and any longer might compromise its integrity.

Young bottles can benefit from a bit longer in the decanter (an hour or two). Here at Bentley’s any young Pinot Noir’s can really open up nicely with a little bit of time and decanting. You can also decant on a smaller level with our Riedel Oregon Pinot Noir glasses that have plenty of room and capacity to accommodate‎ a good swirl.

photo credit: Andreas Kristensson via photopin cc

Firesteed is our Featured Winery at our Next Summer Wine Tasting Series!

Friday, July 12th, 2013

Firesteed Wine Tasting at Bentley’s Grill Wednesday July 24th, 5-6pm

Photo: Firesteed

Photo: Firesteed

Bentley’s Grill is bringing the tasting rooms from some of Willamette Valley’s most acclaimed wineries directly to you!

Our wine tasting series features some of the best winemakers in our region every second and fourth Wednesday from 5pm to 6pm  all summer long!  Guests can also enjoy special food pairings and happy hour options during the tasting.

Our next featured winery is Firesteed Cellarslocated in the heart of Oregon’s Willamette Valley in the Eola Hills region, just 13 miles west of Salem, Oregon.

Since opening in the early 90′s, the winery has received rave reviews from wine writers, numerous awards and is considered today to be one of Oregon’s largest and most popular producers of Pinot Noir.

From Firesteed.com:

“These are wonderful food wines, with bright fruit flavors and low tannins. They are wines we enjoy drinking, and are proud to serve to our guests.”

“In winemaking we strive to have the fruit character be the “star” of our wines. Firesteed seeks to produce wines that are balanced and elegant with aging potential for the reds.” 

Firesteed Oregon wines at a glance:
Oregon Pinot Gris – Layers of honeysuckle and melons with hints of anise and a crisp finish.
Oregon Pinot Noir – Fruity with gentle tannins and bright acidity.
Oregon Pinot Noir Rosé – Luscious flavors of cherries, strawberries and blueberries – rich and intense.
Oregon Riesling – Crisp, bright acidity with a delicious, lengthy finish.
Willamette Valley Pinot Noir – Full bodied, yet elegant.
Citation Oregon Pinot Noir – Firesteed’s “Reserve”, the best of our best, not produced every year, released 8 to 10 years after the vintage.

We hope you will join us July 24th for this special event!  If you can’t make it this time, mark your calendars for these upcoming wine tastings (all tastings are from 5-6pm):

AUGUST 14TH Johan Vineyards
AUGUST 28TH Chateau Bianca Winery

Don’t forget, every Thursday we host A Bottle Among Friends, where we introduce new wines to our guests at a discounted price. We also offer Wine flights or “tasting flights” as some call it. Our wine flights include three two-ounce pours of different wines and have become quite popular with our guests who can’t decide on one bottle.

From the Pizza Oven…

Friday, June 28th, 2013

Lunch? Dinner? Appetizer? Late night bite? No matter what time of day it is, chances are it is the right time for pizza.

Just take a look at our pizza menu:

Salumi-Sopressata, fontina and whole milk mozzarella cheeses over marinara
Gallo-Pesto, chicken, mozzarella, olive oil and roasted peppers
Margherita-Roma tomato, mozzarella fresca & fresh basil
Fungi-Marinara, mozzarella, mushrooms, Truffle oil and arugula

We could tell you about how our artisan pizzas are made with fresh ingredients and baked to to perfection right here in our brick oven, but we’ll let these pictures do the talking.

We start with fresh dough

 

Baked to perfection in our wood oven

The end result!