Goldschmidt Premiers Wines at Bentley’s

by Frank Mangio
I love a quality steakhouse. Once through the front door, the décor, the courteous service, the white table cloths on the rich walnut tables, the worldly red wines and steaks on the menu all promise a memorable dining experience.

Bentley’s Steak and Chop House in Encinitas adds one more savory essential for the success story that it is: unbeatable VALUE!
I first learned of this dining oasis when I attended a premium winemaker event to present Nick Goldschmidt and his Goldschmidt, Boulder Bank and Forefathers line of fine wines. Goldschmidt is a globe-trotting, non-stop wine impresario. He led wine production and marketing for world class producers in 8 countries over 20 years including New Zealand, Australia, Argentina, Chile and now in the Alexander Valley of Sonoma in California. He has a PHD in Horticulture and sources his own grapes.

Nick Goldschmidt,left, world-class winemaker and wine new product developer shares a table at Bentley’s in Encinitas with Charlie Plummer of Hess Collection Wines.

Under his name brand, Goldschmidt offers a wide range of labels and varietals including: Sauvignon Blanc, Pinot Noir, Merlot, Shiraz and several blend offerings. All wines are single vineyard, single appellation and single vintage. What stood out for me was his 2006 Vborny Vineyard Alexander Valley Cabernet. The vineyard sits on a knoll just East of Geyserville. This provides excellent exposure for the grapes and allows a long hang time. The cab possesses rich, concentrated flavors, a signature for the skills of Nick Goldschmidt and his most important accomplishment.

Bentley’s has been offering this kind of quality both in their wines and menu items. It’s a product of some 40 years of experience that the owners have in the steak restaurant business. Dave Reese, the General Manager since the day Bentley’s opened in June of 2008, grew up on a 2,000 acre cattle ranch and gets to the heart of Bentleys when he says “we all share the same vision that everything must be of the highest value. We hand cut our USDA prime center cut Filet Mignon. Our presentations must be a perfect fit for the diner and over-deliver on quality. When I select wines for the menu, I refuse to know the price. If I feel it’s a worthy wine then it must come under our price estimates, so we can pass it on to the customer.”
Passing value on to the customer has kept Bentley’s increasing its popularity, even as the restaurant business is hanging on nationwide decreasing numbers and even tougher spending numbers in restaurants and bars, down over 3% last year.

At Bentley’s you can enjoy a “Super Sunday” full dinner of your choice of center cut Filet Mignon, Salmon or Prime Rib including hot bread and a side dish for $15. “Surf and Turf” Mondays are equally generous with a choice of Whiskey Peppercorn Flatiron Steak, Filet Mignon or Prime Top Sirloin for $15. Add $10. more for a “Surf” choice of Lobster, Shrimp Scampi or King Crab Legs. Reservations are suggested for this super popular value combination by calling 760-632-9333.

This same team that owns Bentley’s has operated Carver’s Steak and Chops in Rancho Bernardo. Check for almost-daily wine specials in the bar and dining room, like ½ price wines and free corkage for your bottle. When I last checked, Bentley’s was running a premium bottle of wine with dinner for just $15.

Bentley’s is open for lunch Tuesday through Saturday and dinner Monday through Sunday at 5pm. Cocktail hour is Monday through Friday 2 to 6:30pm. For the full menu and wine list go to www.bentleyssteak.com. For more on Nick Goldschmidt, access www.goldschmidtvineyards.com.


Wine Bytes

The Crossings Golf Course Country Club in Carlsbad is hosting a Monte Carlo Night Fri. March 6 from 6:30 to 9:30pm to benefit Friends of Aviara Schools. Enjoy wine and other libation tastings, appetizers, Vegas style gaming, and raffle drawings. Cost is $85. pp. RSVP at 760-602-9727.

Become a Certified Specialist of Wine with classes by Charrie Foglio, Wine Instructor for the San Diego Culinary Institute. First classes start Mon. March 8, 6:30 to 9:30pm at San Diego Wine Storage. For details contact 619-244-4224 or email sommelierguild@cs.com.

Holiday Wine Cellar in Escondido, Wed. March 10, 5:30 to 7:30pm, welcomes Rupert Symington of Symington Family Estates with great Portuguese wines including ports. Cost is $20. in advance. Call 760-745-1200.

La Costa Wine Company offers “The Truth About Wine & Cheese,” Sat. March 13 from 3 to 5pm. Learn about textures, aroma and flavors. Four artisan cheeses and 5 wines will be tasted. Public cost is $40. WC members $36. Couples $68. Call 760-431-8455.

The 2nd Annual Rhythm & Vine, a Music Food and Wine Festival in Escondido’s North County Fair Mall off I-15, will be held Sat. April 17 starting at 6pm, to benefit the Boys and Girls Clubs of San Diego County. Over 60 award-winning wineries and 35 top chefs from gourmet restaurants will be on hand, including 3 live concerts, all for the general admission price of $75. in advance, $100. at the door. A VIP package is available for $125. in advance, $150. at the door. Silent auction. Applications are still being accepted for wineries, breweries, spirits and restaurants. Space is free with a donation to the event’s silent auction. Ticket information at 858-578-9463, or go to www.rhythmandvine.org.

Temecula Valley Wines Rule Steakhouse Selections

by Frank Mangio
The Temecula wine stars dominate a galaxy of wine selections at one of the really flavorful steakhouses in Southern California , Vail Ranch Steakhouse in Temecula. Only prime wines would be able to match up with a beef dining room like Vail Ranch, one of the very few locations that offer Dry Aged Prime Beef that is processed at the restaurant.

“We have thousands of steaks in a temperature controlled locker just inside the main entrance,” owner Ron Walton told me. “Customers come through the front door and immediately they are attracted by the big bay window showing Angus USDA Prime steaks in a 28 day aging before being served. It dates back to the traditional preparation of top quality beef, that brings out the concentrated flavor of the steak,” he said.


George Kapetsonis is the Executive Chef at Vail Ranch Steakhouse, featuring Dry Aged Steaks.

Temperatures usually range from 36 degrees to freezing, with humidity at 85 degrees to reduce water loss. Maximum juices are locked in place to make sure that flavor is enhanced and the steak is tenderized. The dry aging process takes special care and supervision by someone who is part butcher and part menu chef. At Vail Ranch that responsibility is on the broad shoulders of George Kapetsonis. He recommends the Bone-in Filet Mignon, a rare menu item of unusual flavor.

I chose the T-Bone Steak, another menu selection not normally seen on most steakhouse menus. It was set in Au Gratin potatoes, seasonal vegetables and horseradish butter. A delicious appetizer, the Beef Bruschetta, consisted of sautéed beef tenderloin, herb and garlic, cherry tomatoes and blue cheese. Walton reminded me that “the economy told us to diversify with not just high-end steaks. We have 20 items on the menu for under $20. These are complete meals.”

Back to the wines, which are predominately Temecula Valley and are equally whites and reds. “We are a big supporter of Temecula Wines,” he stated. “In addition to 15 wines by the glass, we offer 19 choices of local wines.”

I had the ’05 Palumbo Family Vineyards Cab Franc, a nice pairing to the dry aged steaks on the menu.

Vail Ranch also offers live music in the casual lounge, lunch and a Sunday Brunch. Phone is 951-694-1475. See more at www.vailranchsteakhouse.com.

Plan a Super Bowl Wine Party
I know tradition holds that Super Bowl parties should be long-neck beer, plenty of chips and salsa, and burgers on the BBQ. Try something different, contemporary and more appealing with wine, cheese, rustic cold cuts and fresh-baked breads.

A crisp Sauvignon Blanc, an Argentine Malbec, a regal California Cabernet, a Washington Syrah and a traditional Chianti Classico from Tuscany would be sure to attract a “super” guest list. Top it off with a Portuguese Port with desserts and you have scored more than the winning team.

Here’s a rule-of-thumb on how many bottles to have on hand. One normal size 750 ml bottle contains 25.4 ounces of wine. This should be enough to serve 5 glasses of wine. Calculate 3 glasses of wine average per guest for 2 to 3 hours of partying. Multiply the number of guests by the number of glasses per person and divide by 5, and you will come up with the number of bottles needed. Say you’re having 20 guests, you will then need 12 bottles.

Always provide plenty of non–alcoholic drinks as optional choices.

Wine Bytes
§ Pechanga Casino in Temecula presents a chocolate and wine event Fri. Jan. 29, 7 to 10pm . Over 30 wineries will participate, including many from Temecula Wine Country. Call 877-711-2946 for details.

§ “Exploring Wine” is the first class in the current series certificate programs at San Diego State University . It starts Tues. Feb. 9 from 6 to 9pm on campus. Contact Rhonda Beard at 619-594-6924 or e-mail her at rbeard@mail.sdsu.edu.

§ The Museum of Photographic Arts in Balboa Park San Diego is staging a Fine and Rare Wine Tasting at a private residence Sat. Feb. 20 from 4 to 6:30pm . These are the world’s highest rated wines and are at their prime. Contact Sue George with an RSVP at 619-238-7559 x 202.

§ A premier Southern California winery, the new Lorimar Winery, has just opened a trendy tasting room in Old Town Temecula, prior to its Tuscan-style winery location. Well known winemaker Mike Tingley will make the wines. Learn more at 951-270-5177.