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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


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’.


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

Try Our New Dessert Wines for a Sweet Surprise!

Tuesday, June 25th, 2013

By Mark Jacklich

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

Bentley's Grill Dessert

This week I will be highlighting three new additions to our dessert menu. They are all from our great state of Oregon and each can enhance your dining experience by complimenting our desserts or acting as dessert on their own.

First up is Del Rio’s 2006 Syrah Port.

While sold out at the winery I was able to stash some bottles away for the enjoyment of our patrons. This is truly an unique and sophisticated Syrah Port. Rich with blackberry, dark cherry fruit and a light oak touch.Our port has deep flavors that come forward followed by a lingering Syrah finish. The flavor profile would compliment our Currant Bread Pudding with ease.

Next is Seven of Hearts 2011 Pinot Noir port “Coupe’s Cuvee”

Now in the fourth vintage of this unique port-style Pinot noir, this version of Coupe’s Cuvée is the deepest and richest yet, but still showing a finesse that is uncharacteristic of Port, but ultimately what makes this a pinot noir first, and a dessert wine second. At 6% residual sugar, it is enough to balance with the acidity, but not so much as to overwhelm the expression of the fruit. The approach to production of this was a traditional port method using brandy distilled from pinot noir.

Lastly, Ancient Cellars Marionberry Dessert Wine

This non-vintage dessert wine boasts our unofficial state berry in a light dryer style. Rich aromas of mixed berry jam and bubble gum radiate from the glass along with the brilliant ruby color. the abundant flavors of marionberry pie leave little doubt of the wines origin. the berry flavors are accented by hints of toasted wood and vanilla from partial barrel aging.
If your in the mood for desert but want something less filling with out sacrificing flavor, here are some good options for you on your next visit in.

Locally Made Anthem Pear Cider Now Available at Bentley’s Grill!

Wednesday, April 24th, 2013

Mark Jacklich

By Mark Jacklich

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

While my title and position here at Bentley’s is centered around our wine program, I must confess that my go to after work drink of choice as of late has been Cider.

With Cider houses becoming more and more common place locally, as well as in home with people making their own batches its hard to not jump on the wagon when you see them available. With that being said may I introduce Anthem Pear Cider.

Anthem Pear Cider

Anthem Cider is made by Wandering Aengus Ciderworks here in Salem, right on Fairveiw Industrial drive. While pear cider is a term that gets used alot today, it does differ from the original “Perry” style that traditionally uses 100% pears in production. These rare Perry pears are scarce and only grown in Europe.

The Anthem Cider is finished with pears chosen specifically to balance with the pressed apples. The apples for Anthem are pressed and fermented year round from the common apple varieties that are grown on a large scale in Washington and Oregon.

Anthem Pear uses Bosc and Anjou pears smooth Anthem Cider’s acidity with a soft mouth feel and the earthy roundness only a real ripe pear provides. Semi-Dry. Mild Tart. 5.0% to 6.5% ABV. GLUTEN FREE.

Photo: Wandering Aengus Ciderworks

Photo: Wandering Aengus Ciderworks

Below is an excerpt that I pulled off the website:

“We only use fresh pressed apples and other fruits, herbs sourced from the Pacific Northwest of known varieties – they are listed on every bottle and keg. To make great real cider, the varieties of apples, fruit additions and herbs matter. As does where the ingredients are grown and how far removed they are from their original form (degrees separated through processing from the farm to the bottle).The fresh pressed apples we use provide all the sugars for fermentation and the malic acid (source of the tartness). Any and all residual sweetness in Anthem is provided by the apples we started with or the fruits we finish with.The result is a line up of real ciders made the way you expect; apples pressed and fermented.”

With spring and nice weather becoming more apparent every day this Pear Cider is a great way to compliment the beauty of our Pacific North West!