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

Winemaker Dinner with Pax Mahle of Wind Gap and Pax Wines

Thursday, May 18th, 2017

logo_pax           Wind Gap Logo

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.

Details:

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

Dinner Menu 

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

 




Comal welcomes back Pax Mahle of Wind Gap Wines for a Winemaker Dinner on June 9th

Thursday, May 21st, 2015

Screen Shot 2015-05-21 at 9.38.05 AMOn 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.

Details:

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

Dinner Menu

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