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 Sonoma’s Bedrock Wine Co. at Comal

Wednesday, November 13th, 2013

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Morgan Twain-Peterson founded Sonoma’s Bedrock Wine Co. in 2007 in a 550 square-foot, former chicken coop with 8 foot ceilings and no fermentation space.  Since then, they have moved to more spacious digs, but their ethos remains the same: “To dream big but keep production low.”  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.

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 Tuesday, December 10th, Comal will welcome Twain-Peterson for a special dinner showcasing a broad 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 Peterson and learn firsthand about his winemaking approach.

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

Details:

DATE/TIME:  Tuesday, December 10th at 6:30 PM

PRICE: Tickets are $100 inclusive of food, wine and gratuity

RESERVATIONS:  Space is limited – to purchase tickets, click here

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

Dinner Menu

Chilled Dungeness crab cocktel avocado, ruby grapefruit

2012 Ode to Lulu Rosé, California

Sunchoke soup hoja santa, green apple salsa

2012 Campagni Portis Heritage White, Sonoma Valley

Chile relleno en nogada walnut sauce, pomegranates

2012 Evangelho Heritage Red, Contra Costa County

Beef brisket tamale mole coloradito

2012 The Bedrock Heritage Wine, Sonoma Valley

Flan traditional candied kumquats

2011 Monte Rosso Botrytized Semillon, Sonoma Valley

  

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!



Thanks to Duncan Meyers of Arnot-Roberts for a memorable winemaker dinner on Tuesday night!

Thursday, June 20th, 2013

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Comal to host Duncan Meyers from Arnot-Roberts for special wine-pairing dinner

Thursday, May 30th, 2013

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Arnot-Roberts’ innovative, ambitious approach to making wine has been garnering growing critical acclaim from both the media and the wine industry for several years. In early 2013, the San Francisco Chronicle’s wine editor, Jon Bonné, named themWinemakers of the Year.

On Tuesday, June 18th, Comal will welcome co-founder Duncan Arnot Meyers for a special dinner showcasing a selection of Arnot-Roberts wines paired with dishes by executive chef Matt Gandin. Dining in Duncan’s company, dinner guests will have the opportunity to meet him and hear the story behind each wine selection.

A notable offering from Arnot-Roberts is their galvanizing Clary Ranch Syrah, to be served with Gandin’s wood-roasted pork loin. This particular wine is the perfect example of the winemakers’ approach: utilizing an unconventional area to harvest a particular grape varietal or seeking out “vineyards on the edge,” then finding that careful balance and between flavor and alcohol content.

This is the second in a new series of producer dinners (the first one featuring Wind Gap’s Pax Mahle) held in Comal’s private dining room, Abajo.

Details:
DATE/TIME:  Tuesday, June 18th at 6:30 PM
PRICE: Tickets are $100 inclusive of food, wine and gratuity
RESERVATIONS:  Space is limited – to purchase tickets, follow this link:
http://www.ticketfly.com/event/287391-arnot-roberts-wine-dinner-berkeley/
ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:
Ahi tuna crudo nopal salad
2012 Chardonnay, Watson Ranch 

Tomato-cucumber gazpacho cured King Salmon roe
2012 Rosé, Luchsinger Vineyard

Rabbit and English pea tamal mole amarillo
2011 Trousseau, Luchsinger Vineyard

Wood-roasted pork loin mole coloradito, seasonal vegetables
2011 Syrah, Clary Ranch

Oaxacan Chocolate Budin Maldon salt, whipped crema

About Arnot-Roberts: 
Founded in 2001 by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts, Arnot-Roberts focuses on small lot, single vineyard Cabernet Sauvignon, Syrah and Chardonnay, as well as several other varietals uncommon in Northern California vineyards, including trousseau. Total production of Arnot-Roberts is around 2,000 cases per year with thirteen individual wines.


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