By Mark Jacklich
Bentley’s Grill Wine Steward Mark Jacklich is studying with the Court of Master Sommeliers and has worked with Jim Bernau’s team at Willamette Valley Vineyards to learn more about the process from grapes to wine full circle. Mark is eager to share his knowledge with you in an educational series we call: Wine Notes with Mark. Enjoy!
One of the questions I get most often from our guests is: “How do those wines on tap work?” Here at Bentleys we have two WineKeeper systems that employ Nitrogen into the bottles which displaces the oxygen out.
The Units are called The Sonoma and they each house up to 16 bottles (one on line, one on reserve) split into two separate temperature controlled glass doored units. We keep our whites at 49 degrees and reds at 60 degrees.
With this set up we are able to keep premium wines available by the glass with out having to worry about how long the bottle has been open, as they stay at optimum consumption levels for 2 weeks!