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Posts Tagged ‘Featured Pairing’

Featured Pairing of the Week: Oregon Lamb Sirloins With Grochau Cellars 2007 Tempranillo

Thursday, September 2nd, 2010

Weekly Wine Notes From Brian Kemmerle

Bentley’s Wine Steward, Brian Kemmerle regularly offers his insight and experience to help select the perfect wine to accompany Chef Derek Ridgway’s dishes.

This week’s featured pairing is in honor of a local 4-H group participating in the Oregon State Fair. The chef is grilling tender Oregon Lamb sirloins and topping them with a classic Spanish sauce of almonds and red peppers called Romesco. This dish is served with lentils spiked with crisped pieces of prosciutto and fresh seasonal asparagus.

The subtle gamy flavors and the assertive char of the grilled lamb, brightness of the red peppers and the saltiness of the prosciutto are the flavors that stood out to me on this dish so I decided to pair the Grochau Cellars 2007 Tempranillo with it. The wines ripe fruit flavors, soft tannins and subtle grilled meat aromas made for a nice match. Cheers!

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Posted in Events, Wine and Food

Seven Hills Winery 2007 Ciel du Cheval Red Blend Paired With Wagyu Bistro Steak is Brian’s Pick of the Week

Wednesday, August 25th, 2010

Weekly Wine Notes From Brian Kemmerle

Bentley’s Wine Steward, Brian Kemmerle regularly offers his insight and experience to help select the perfect wine to accompany Chef Derek Ridgway’s dishes.  Here is Brian’s recommended food and wine pairing for this week!

This week’s featured pairing involves a new dish to the menu. The chef is grilling a Wagyu Bistro Steak to order, topping it with a sun dried tomato pesto and serving it with baby leeks and Tillamook white cheddar grits. As a pairing I was looking for a dish to tame the tannins of the Seven Hills Winery 2007 Ciel du Cheval Red Blend.

This renown vineyard, located on Red Mountain in the Yakima Valley, can produce wines with exceptional flavors. However, these flavors come at the price of some substantial tannins. This wine disappears from stock well before the tannins have softened, so I stocked up during its initial release and set some aside for us to enjoy. The wine is now sold out and the tannins are now just beginning to soften but still need a sturdy dish, like this one, to pair with.

I only have enough to pour by the glass for two weeks, maybe less. So if you want to try this wine, come early. Cheers!

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Posted in Wine and Food