Sonoma’s Bedrock Wine Co. Returns to Comal for Two Wine Dinners

a man and a woman standing next to a tree

On Monday and Tuesday, May 6th and 7th, Comal will welcome back Morgan Twain-Peterson and his partner/consigliere Chris Cottrell of Bedrock Wine Co. for two dinners showcasing a selection of Bedrock wines and Under the Wire sparkling 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 Chris and learn firsthand about Bedrock and Under the Wire.

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.”

This is the latest installment of Comal’s Abajo Dinner Series (previous dinners have featured Arnot-Roberts wines, Fieldwork Brewing Company, Mezcal Vago and many others) held in Comal’s private dining room, Abajo. Both Bedrock dinners are expected to sell out very quickly, so advance purchase is strongly recommended.

Details:

DATE/TIME: Monday and Tuesday, May 6th & 7th at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow these links:

Monday May 6: http://www.ticketfly.com/event/1852770

Tuesday May 7: http://www.ticketfly.com/event/1852775

Dinner Menu

Composed salad favas, hard boiled egg, dried apricot, Mexican tarragon

2017 Alta Vista Old Vine Gewurztraminer

Salt Spring mussels coconut milk-orange broth, red Fresno chiles

2015 Old Vine Semillon/Sauvignon Blanc Cuvee Karatas

Chicken taco green olives, lemon, Mexican oregano, queso fresco

2017 Chuy Vineyard Chardonnay

Wild mushroom tamale mulato chile-almond mole

2017 Nervo Ranch Red Old Vine Field Blend

Lime curd fresh cherries, cornmeal shortbread

Under the Wire (side by side) Alder Springs Vineyard Sparkling Chardonnay & Sparkling Pinot Noir