Sip, Savor, Repeat: A Journey Through Four Wines and Four Courses
In Bend’s culinary playground, chefs and sommeliers weave their expertise into unforgettable experiences. Vibrant artistry meets vinous poetry, and every sip and morsel tells a tale of passion and creativity. Within the doors of four distinguished venues, flavors, textures and terroir come alive.
First Course: Caviar and Champagne
In the cozy, chic realm of Viaggio Wine Merchant, every guest is both a student and a connoisseur. Owner and Advanced Sommelier Benjamin Richardson is building a community around wine with a simple yet profound philosophy—make the exceptional accessible. “Wine is more than an afterthought,” he asserts. “It elevates any dining experience.” At Viaggio, champagne isn’t just a drink, it’s an articulation of joy. And caviar, far from being merely an indulgence, becomes a bridge to new culinary territories.
Richardson’s approach to this dynamic duo is refreshingly unfussy. Caviar’s creamy, briny richness finds its perfect counterpart in Champagne’s bright citrus notes and crisp minerality. It’s a gastronomic flirtation where the pop of each bubble meets the delicate burst of the egg. Viaggio Wine Merchant’s rotating champagne selection complements two caviar choices: the approachable white sturgeon from the West Coast and the more luxurious, complex Carolina Osetra from the East. Served unconventionally with crunchy potato chips and crème fraiche, this pairing is less about the destination and more about the journey.
Second Course: Seared Scallops and Chardonnay
Nestled in downtown Bend’s historic 1917 Spheir building, Domaine Serene Wine Lounge merges French bistro elegance with Pacific Northwest flair. Known for its exquisite pinot noir and chardonnay wines, Domaine Serene boasts seven Oregon estate vineyards and a robust portfolio of Burgundy wines. Since December 2021, the lounge has become a testament to balance, refinement and approachability. “There’s a Domaine Serene wine for everyone,” said General Manager Christina LaRue, underlining their commitment to enhancing Bend’s wine landscape.
Their Seared Day Boat Scallops paired with Etoile Vineyard Chardonnay is a masterclass in the subtle interplay between sea and vineyard. Chef Adrian Carpenter, in collaboration with Executive Chef and Consultant George Morris, skillfully pairs seared scallops, boasting caramelized exteriors and succulent interiors, with a delectable mix of Yakima corn, heirloom tomatoes and fine herbs. A fresh pour of buttered popcorn velouté with hints of lemon adds a nutty nuance.
The Etoile Vineyard Chardonnay, hailing from the sun-kissed Dundee Hills, complements this ensemble with its hovering citrus undertones and lively finish. Made from grapes grown in ancient volcanic soil, it gracefully sidesteps oaky heaviness for a crisp, fruit-forward character that enhances the scallop’s rich, buttery quality and echoes the lemon notes in the sauce. Reflecting the essence of Oregon’s terroir, the pairing thoughtfully demonstrates how the right wine can turn a meal into an exquisite experience.
Third Course: Cedar Plank Salmon and Pinot Noir
Founded in 1983 by wine trailblazer Jim Bernau, Willamette Valley Vineyards has long embraced stewardship of the land as a core value. Continuing this tradition, their Bend restaurant and bottle shop, which recently opened its doors on Wall Street in December 2023, offers PNW-inspired food pairings infused with seasonal flair, maintaining a deep connection to the region’s expressive terroir.
Their “what grows together, goes together” story deepens with cedar plank salmon paired with a 2021 Bernau Block Pinot Noir. This course is an ode to the local rivers and forests. The salmon, infused with the savory essence of cedar and a touch of tarragon, speaks of the land’s generosity and the chef’s creativity. Served with Brussels sprouts, house-cured garlic and jalapeño bacon lardons, foraged mushrooms and a yellow sweet corn cream sauce, it’s a dish that wears its origins proudly—a smoky and herby whisper from the wild.
The pinot noir’s bright acidity and layered complexity weaves together a tapestry of bramble fruit, herbs and a hint of graphite, reminiscent of the lush Salem Hills where its journey began. It elegantly cuts through the salmon’s rich, smoky flavors, allowing sweet, savory and umami flavors to converge. It’s a pairing that speaks of Oregon’s wild heart—where the wine’s lush, spicy character meets the salmon’s bold, earthy notes.
Executive Winery Chef DJ MacIntyre designed the pairing with a Cascadian culinary viewpoint and an understanding of the intricate balance between the robust and the refined. “It’s both grounded and adventurous,” he said, echoing the vineyard’s mission to tell the story of Oregon in every glass and on every plate.
Fourth Course: Crème Brûlée and Botrytis Wine
At Flights Wine Bar, a striking wall of wine welcomes guests, hinting at the vinous adventures that await within. Since opening in November 2021, owner Kelsey Daniels has curated an experience where boutique wines become beloved and familiar friends. “Wine and food make each other better,” she said, a belief deeply rooted in Flight’s upscale, scratch-made comfort food designed to accentuate refreshingly different wines from all corners of the planet.
A sweet finale at Flights Wine Bar is the Strawberry Cheesecake Crème Brûlée, an inventive twist on a beloved dessert created by Head Chef Brad Phillips, who blends the familiar allure of cheesecake with the caramelized charm of crème brûlée and tops it off with a graham cracker tuile spire. This playful treat finds its soulmate in a glass of Botrytis wine, an exquisite rarity born from a fortuitous brush with noble rot. The wine’s bright acidity, concentrated sweetness, and intricate layers weave notes of honey, dried fruit and a whisper of mushroom—a testament to nature’s unpredictable artistry. Together, they form a pairing that’s both a conversation and a celebration, as the creamy richness of the brûlée tangos with the wine’s luxurious depth.
Wine and food together is a curious journey, a lesson in culinary chemistry, and an ever-evolving love story deeply experienced beyond taste. “Wine brings people together over food,” reflected Daniels, “and that’s a beautiful thing. But above all, pairing the two should be fun. Go have an adventure.”
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