Unti Vineyards returns to Comal for Wine Dinner
On Monday, July 10th, Comal will welcome back Mick Unti of Unti Vineyards for a multi-course dinner featuring Unti wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Mick and learn rsthand about his family winery and their approach to winemaking.
A lifelong infatuation with wine led George Unti to purchase a vineyard property in Dry Creek Valley in 1990. After a few years of home winemaking with his son, Mick Unti, father and son established the winery in 1997. Drawn to Southern European wines, the Untis have gradually planted numerous Mediterranean grape varieties at their 60 acre vineyard, including Sangiovese, Grenache, Vermentino, Aglianico, Picpoul, and many others. These grape varieties are native to a climate that is distinctly similar
to the climate of the Dry Creek Valley, which allows the Untis to harvest their grapes while maintaining solid, natural acidity. By using “modern traditional” winemaking techniques, the Untis produce expressive and European-styled wines. Dedicated to facilitating self-sustaining vines without the use of herbicides or pesticides, the Untis have farmed their vineyards organically since 2003.
This is the latest installment of Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co., Arnot-Roberts, Fieldwork Brewing Co., and Montelobos Mezcal, to name a few) held in the restaurant’s private dining room, Abajo. All previous events have sold out in advance.
White shrimp ceviche tomato, papalo
Lemon leaf-baked requesón green olive-almond salsa
2016 Cuvée Blanc
Duck tamale ancho chile-prune mole
Lamb barbacoa taco green chile-piñon salsa
Flan tradicional ne