Thursday, May 18th, 2017
On Tuesday, June 13th, Comal will welcome back Pax Mahle, owner and winemaker of Wind Gap and Pax Wines, for another special dinner showcasing a selection of Wind Gap and Pax wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.
Pax and Pam Mahle originally started Pax Wine Cellars in 2000. Pax quickly gained notoriety for their bold syrahs crafted from grapes grown in cool climate vineyards in Sonoma and Mendocino. In 2006 Pax and Pam founded Wind Gap Wines, which specializes in wines made from grapes directly impacted by coastal wind gaps. Dinner guests will experience the commonalities and differences between each brand’s wines and in one special course be able to compare two Wind Gap syrahs made from grapes on opposite sides of the same wind gap (one facing north, the other south).
This is the latest in Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co, Arnot-Roberts Wines, Fieldwork Brewing Co., and Montelobos Mezcal to name a few) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.
DATE/TIME: Tuesday, June 13th at 6:30 PM
PRICE: Tickets are $120 inclusive of food, wine and service charge
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1491167
Local Halibut Crudo avocado, salted nopales
2015 Pax Old-Vine Chenin Blanc, Buddha’s Dharma, Mendocino
Frisée Salad grilled peaches, toasted almonds, queso cotija
2016 Wind Gap Trousseau Gris, Fanucchi Wood Road Vineyard, Russian River
Chicken Tamal cascabel chile salsa (cherries, epazote)
2016 Pax Gamay Noir, Sonoma Coast
Flank Steak Guisado Taco grilled corn-cherry tomato salsa
2014 Wind Gap Syrah, Majik Vineyard, Sonoma Coast
2014 Wind Gap Syrah, Nellessen Vineyard, Sonoma Coast
Hoja Santa Wrapped Goat Cheese fresh plums
2015 Pax Old-Vine Carignan, Testa Vineyard, Mendocino
Thursday, May 21st, 2015
On Tuesday, June 9th Comal will welcome back Wind Gap’s owner and winemaker, Pax Mahle, for another special dinner showcasing a selection of Wind Gap wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.
Wine lovers know Pax Mahle from his first winery – PAX – which garnered high scores and much notoriety. Though he has always been influenced by French styles of winemaking, it was the bold, powerful syrahs that first brought praise and attention to Pax in his new chapter as Sommelier-turned-Winemaker.
At PAX, fruit was sourced from a number of different vineyards within Northern California. One year, a particular vineyard had an unusually cool growing season. Fermenting the fruit in single barrels, Pax found that the wines produced from this cooler site had the alluring freshness he had always loved in French wines. He believed they were the kind of wines one could drink every night with dinner, regardless of season. Pax continued experimenting with fruit from cooler growing regions and began harvesting at lower sugar levels, resulting in the creation of the Wind Gap label in the mid-2000’s as an outlet for his new direction. According to Pax, “Wind Gap is all about classically styled wines that represent the new California.”
This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Bedrock, Arnot-Roberts, Unti, and Donkey & Goat) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.
DATE/TIME: Tuesday, June 9th at 6:30 PM
PRICE: Tickets are $110 inclusive of food, wine and gratuity
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/863011
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
Cured local anchovies capers and chile arbol-oregano oil Chenin Blanc, North Coast 2014
Peruano bean-quelite soup Soif Red Blend, North Coast 2014
Hoja santa wrapped grilled wild king salmon corn, black olive, and cherry tomato salsa Skinny Jeans, Sonoma Coast 2013
Ribeye steak asada grilled summer squash and green rice Syrah, Sonoma Coast, “Nellessen Vineyard” 2013
Oaxacan chocolate budin whipped crema