There is no question that food and wine belong together. When the perfect match is made, they simply bring out the best in one another.
While there are no pairings listed on our regular menu items (which changes seasonally), there is always a wine to compliment the dishes available. All you have to do is ask and we will help you make a selection sure to please the senses.
Bentley’s wine steward, Mark Jacklich, is always happy to offer his insight and experience when you are selecting the perfect wine to accompany your dining selection from our menu ‐ or to sip while relaxing in our wine lounge.
Let Mark help you choose from our robust wine selection that caters to every taste and every occasion. Here are some of his holiday tips-
What Pairs Well With A Holiday Meal?
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.
What Do You Recommend Pairing with dishes from our “Small Plates” menu?
M.J.- Our Seared Ahi & Korean Chicken Lettuce Wraps are 2 dishes that have a spice component that pairs nicely with a Riesling. Try our by-the-glass dry Riesling from Pacific Rim, Wallula Vineyard 2010. The subtle floral aromatics, balanced acidity and low residual sugar make this wine a great counter to both dishes that feature pepper induced heat characteristics.
Do You Have a Favorite Holiday Drink?
M.J.- During the holidays, I always enjoy relaxing with a nice hot cup of mulled wine. This drink is great because it is one of those things you always get right, everyone has their own style.
While some places use cheap red wine for this holiday favorite, I prefer something a little more desirable to the palate, while still not breaking the bank. I suggest Trinity Vineyards Syrah or Eola Hills Cabernet Sauvignon.
I hope you all enjoy your holiday season and I leave you with this mulled wine recipe. Feel free to make it your own and have fun experimenting!
Mark’s Mulled Wine
6 whole allspice berries
1 tablespoon whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 (1-inch) piece fresh ginger, sliced
3 large strips orange zest
3 large strips lemon zest
2 (750-ml) bottles red wine
3/4 cup honey
Add ingredients to slow cooker or large pot and heat thoroughly. Serve warm in mugs.