2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Sonoma’s Bedrock Wine Co. returns to Comal for Two Wine Dinners + Special Guest

Friday, March 4th, 2016

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The son of Ravenswood Winery founder Joel Peterson, Morgan Twain-Peterson made his first batch of wine at the age of five and has never looked back, eventually founding Bedrock Wine Co. in 2007. Morgan was named 2015 co-winemaker of the year by The San Francisco Chronicle’s Jon Bonné, who credits Morgan with being “responsible for some of the most significant, and critically successful, wines in California.” Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals.  As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”

On Monday and Tuesday, March 21st and 22nd, Comal will welcome back Morgan, this time with his father Joel, for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin (and rumor has it that Joel may bring some older Ravenswood wines as well). Dinner guests will have the opportunity to engage in lively conversation with father and son and learn firsthand about their winemaking approach.

This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Wind Gap, Arnot-Roberts, Unti and Donkey & Goat) held in Comal’s private dining room, Abajo. All previous events have sold out in advance. Both Bedrock dinners are expected to sell out very quickly, so advance purchase is strongly recommended.

Details:

DATE/TIME: Monday and Tuesday, March 21st and 22nd at 6:30 PM

PRICE: Tickets are $130 inclusive of food, wine and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow these links: Monday March 21stTuesday March 22nd

ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu

King salmon crudo English peas, Serrano chiles, pickled scallions

2015 Old Vine Rosé, “Ode to Lulu” California

Chayote soup Poblano chile-apple salsa

2014 Gewurztraminer, Alta Vista Vineyard, Moon Mountain District, Sonoma County

Cochinita pibil tacos

2014 Zinfandel, Monte Rosso Vineyard, Sonoma County

Cascabel chile braised beef cheeks broccoli rabe, achiote rice

2014 Lorenzo’s Vineyard Heritage, Dry Creek Valley, Sonoma County

Green chile baked requeson epazote, toasted almonds

2013 Cabernet Sauvignon, Montecillo Vineyard, Sonoma Valley, Sonoma County

Bedrock Wine Co. Objectives:

  • To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
  • To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
  • To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
  • To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
  • To make fascinating and quixotic white wines from unique sites and interesting varietals.
  • To dream big but keep production low!



Reflecting back on two memorable nights with Bedrock Wine Co.

Monday, March 30th, 2015

unnamedIt was our pleasure last week to welcome Chris Cottrell and Morgan Twain-Peterson from Bedrock Wine Co. to Comal for a pair of dinners that highlighted Mexican flavors inspired by their terrific wines. This was our second time hosting Bedrock, and one in a continuing series of special dinners that celebrate holidays or some of our favorite wine and beer producers. Bedrock is certainly busy these days as Morgan was named 2014 Winemaker of the Year by the San Francisco Chronicle. So we certainly feel honored that they took time out to spend two evenings with us at Comal.

I always look forward to our wine dinners. While many people don’t believe that wine works with Mexican food, I completely disagree. Our wine director, Corin Weihemuller, carefully curates a dynamic list of wines that drink wonderfully with our menu. Whenever we host a wine dinner, I take it as a personal challenge to dispel this myth. Normally, I will taste several of the winemaker’s wines and then reverse engineer the menu based upon what I taste in the wines. Even so, as these dinners are often one-off events I also have a sense of discovery as I taste the dishes that evening with the wines for the first time. While my mental palette rarely lets me down, sometimes a pairing is transcendent. That was the case this past week.

When I tasted Bedrock’s 2012 Cuvée Karatas, a Sémillon-Sauvignon blanc blend, I noted citrus in the mid-palate with a bitter finish that reminded me of raw artichokes. Of course, artichokes are another food that is notoriously difficult to pair with wine. For the pairing, I prepared a small salad of shaved raw artichokes and asparagus, tossed with toasted almonds, epazote, lime and olive oil. This was served with lemon zest-spiked requesón, or Mexican ricotta, which was smeared onto warm corn tortillas. Diners then stuffed the asparagus salad into the tortilla. It turned out to be a truly delicious dish when paired with the wine, flavors intersecting and complementing each other as I had hoped that they would.

To stay on top of upcoming events, please subscribe to our email list. Mexican Passover seders are scheduled for the second week of April, with more winemaker dinners to follow. And of course we look forward to welcoming Bedrock back next year.

MG




Winemaker Dinners with Sonoma’s Bedrock Wine Co. at Comal

Monday, March 2nd, 2015

Screen Shot 2015-03-02 at 9.07.12 AMBedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with eight-foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery from the start.  The son of Ravenswood Winery founder Joel Peterson, Morgan made his first batch of wine at the age of five and has never looked back.

 Morgan was named 2015 co-winemaker of the year by The San Francisco Chronicle’s Jon Bonné, who credits Morgan with being “responsible for some of the most significant, and critically successful, wines in California.”  Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals.  As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”

 On Monday and Tuesday, March 23nd and 24th, Comal will welcome back Morgan and Chris for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Morgan and learn firsthand about his winemaking approach.

 This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Wind Gap, Arnot-Roberts, Unti and Donkey & Goat) held in Comal’s private dining room, Abajo.  All previous events have sold out in advance.

Details:
DATE/TIME:  Monday and Tuesday, March 23nd and 24th at 6:30 PM
PRICE: Tickets are $110 inclusive of food, wine and gratuity
RESERVATIONS:  Space is limited – to purchase tickets, follow these links:
Monday March 23
Tuesday March 24
ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
 
 

Dinner Menu

Under the Wire “Brousseau Vineyard” Chalone 2011

Scallop crudo Serrano chiles, verdolagas, and hoja santa oil

Ode to Lulu Old Vine Rosé, California 2014

Requeson, shaved raw artichokes and asparagus lemon and epazote

Cuvée Karatas, Sonoma County 2012

Mushroom tamal mole coloradito

Bedrock Vineyard Heritage, Sonoma County 2013

Chile mulatto braised lamb favas and black olives

Hudson Vineyard Syrah, Carneros 2009

Oaxacan chocolate budin whipped crema

Bedrock Wine Co. Objectives:

  • To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
  • To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
  • To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
  • To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
  • To make fascinating and quixotic white wines from unique sites and interesting varietals.
  • To dream big but keep production low!