Food and Wine Pairing

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Bentley

By Brent Savage

Published 2010

  • About
The philosophy at Bentley when matching wine to food is a simple one: use wines that will enhance the food and vice versa Wine should season food and food should season wine. We look for wines that refresh the palate, as well as stimulate the senses. We look for handmade wines with personality.

To illustrate our philosophy, let’s take one of our favourite food and wine pairings — the chestnut soup, foie gras, puffed wheat, pine nuts and pickled raisins matched to a bright fresh riesling — and look at why they work so well together. Below are the steps we go through to find the right match.