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Best Wines to Go With Your Thanksgiving Meal

Thursday, November 17th, 2011

Bentley’s Grill Wine Steward Mark Jacklich has begun his work on the Master Sommelier program this year. He plans to continue his studies with the Court of Master Sommeliers through 2012 and to spend a lot of time working with Jim Bernau’s team at Willamette Valley Vineyards to receive some training on the process from grapes to wine full circle. Mark is eager to share his knowledge with you in a new series of posts: Wine Notes with Mark. Enjoy!

When paring wines for a grand meal such as Thanksgiving dinner there are a few things to take into account. While there is no perfect answer on what wine to choose there are a few guidelines to stick by that can keep your paring smooth with less friction.

More recently Sparkling wine has been a go-to for Thanksgiving . The crisp taste and palate refreshing bubbles keep you in the game without smothering the foods we know and love. If you are able to get your hands on some Sparkling Rose it might just make your dinner one to remember.

If bubbles are not your thing the ever versatile food friendly Oregon Pinot Noir might be right up your alley. With its typical light to mid-bodied mouth feel, fruit forward flavors, and soft tannins, this wine will compliment everything on the table. well maybe not your Aunties green bean casserole.

For those who like a bigger wine a good Syrah or a Zinfindel is a good choice.  The full bodied flavors and spice will compliment your stuffing, gravy and turkey (especially smoked).

For the white wine lovers a Riesling or Sauviginon Blanc will do nicely. With a Riesling you can go dry or super sweet and still find success with the array of foods with their sweet and salty flavors. Sauvignon Blanc also pairs well with its crisp acidity and minerality.

If you saved room for dessert a nice Port or a late harvest Riesling will hit the spot. These two wines pair amazing with pumpkin and most other kinds of pies. The sweetness and rich flavors can bring your dessert experience to new heights.

No matter which wines you choose, I hope you all enjoy a wonderfully happy Thanksgiving!

New “A Bottle Among Friends” Wine Specials for Thursday April 14!

Wednesday, April 13th, 2011

Find Great Deals on Select Bottles of Wine Each Thursday Night at Bentley’s Grill

Each Thursday we introduce new wines to our guests at a discounted price on the Bentley’s Grill A Bottle Among Friends Wine List. Guests also enjoy a complimentary appetizer from our Happy Hour Menu with your Bottle Among Friends wine purchase.

This special wine list includes 6 different bottles of wine that have been chosen by our Wine Steward, Brian Kemmerle. When you select one of these undiscovered favorites to try, Bentley’s Grill is offering a significant discount on those bottles. These wines represent some of the “hidden gems” on our wine list and help our guests discover new favorites.

This Thursday,  April 14 we are featuring….

Solena Pinot Gris Apricot and green apple with hints of almonds, silky and balanced
Regular Price $35.00
ABAF Price $24.50

L’Ecole Semillon Citrus blossom and tangerine with apple, pear and honeysuckle
Regular Price $29.00
ABAF Price $20.30

Novelty Hill Stillwater Creek Chardonnay Smooth and polished, pear and spice flavors, lingers nicely
Regular Price $38.00
ABAF Price $26.60

Cooper Mountain LIFE Pinot Noir Raspberries and black cherries with moderate structure, No-sulfites added
Regular Price $46.00
ABAF Price $32.20

Justin Syrah Soft and plump; with blueberry, plum, caramel and butterscotch
Regular Price $47.00
ABAF Price $32.90

Basel Claret Bordeaux Blend Merlot blend; floral with raspberries, black cherries and black tea
Regular Price $40.00
ABAF Price $28.00

Featured Food & Wine Pairing of the Week: King Salmon and 2008 Pudding River Barrel Fermented Chardonnay

Wednesday, June 30th, 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 our very own Columbia River: King Salmon. The chefs roast it on a cedar plank and baste it with a sauce of Dijon mustard, honey and tarragon. The salmon is then served with a Yukon Gold potato salad finished with prosciutto and fennel.

Usually I like to pair a red wine with Salmon, especially an Oregon Pinot Noir, however the sauce the fish is paired with lends itself more to a white wine. If we were in Alsace, France I would match this up with a Grand Cru Gewürztraminer or Riesling, a local version would work just fine BTW, but since we are in Oregon I thought a barrel fermented Chardonnay would match nicely.

The wine is the 2008 Pudding River Barrel Fermented Chardonnay. Made here in Salem, Oregon with the early ripening Dijon clone of Chardonnay, this wine displays plenty of richness without excessive weight or low acidity. The wine has aromas of pineapple and tangerine with a touch of macadamia nut on the finish. The oak is very well integrated in this wine you barely notice it but you would miss it if it was gone. Cheers!

Featured Food & Wine Pairing: Chicken, Spinach and Ricotta Cannelloni with 2008 Tre Nova Sangiovese

Tuesday, June 22nd, 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 favorite pairing comes again from the Small Plates portion of our menu specials. The dish; two cannelloni filled with chicken, spinach and ricotta, topped with house made marinara sauce and fontina cheese and baked in our pizza oven at 550 degrees. The pairing; despite the chicken, spinach, ricotta and fontina, all white wine oriented, it is the marinara sauce that carries this dish so that is what we will be matching.

Tomato sauces like red wines with fairly high acids, good fruit flavors and subtle tannins. I decided to go vaguely regional with the pairing. The 2008 Tre Nova Sangiovese. Sangiovese is the main grape found in the regional Chianti wines of Italy however these grapes were grown on the Washington side of the Columbia Valley. The grapes were then trucked to Carlton, Oregon and made into wine by the one and only Gino Cuneo, formerly of Cuneo Wine Cellars. Gino has a passion for Italian grapes and this wine is a rare and successful homage to its home country. Cheers!

Bentley’s Grill Pizzetta Paired with 2008 Firesteed Dry Rose is Brian’s Recommendation This Week

Tuesday, May 25th, 2010

Weekly Wine Notes From Our Wine Steward, 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. Visit our site to see the most current Food and Wine Menus….


The most exciting pairing on the menu this week is for the Pizzetta. Our pizza dough, made fresh daily, is topped with our house made marinara sauce, ricotta salata, country olive mix and fresh spinach. I wanted a wine to mesh nicely with the acidity of the tomatoes, refresh your palate from the saltiness of the olives and the ricotta salata and not get overtly astringent with the green flavors of the spinach. The result … the 2008 Firesteed Dry Rose. Cheers!

This week’s “Featured Pinot Noir” is the Westrey 2008 Dundee Hills Oracle Vineyard. An estate vineyard planted with a combinations of 31 year old Pommard clone and some newer 9 year old plantings of Pinot Noir on predominantly Jory soil with a streak of Nekia. This week, some most agreeable tasting notes from the winery:

“The nose invites one to taste through aromas of raspberry fruit, red currents, violets and mineral-earth notes. The entry shows bursting berry fruit, with good weight and a balanced acid structure.”

The earth notes come across as pine needles and the fruit description is spot on. Cheers!

Brian