GOLD RUSH CLUB August 2021Rel ease Guide
K I CK BA CK I N COM FORT
From Ursa Vineyards Owners Dr. Bob and Brenda Young, W inemakers Greg Stokes and Deborah Elissagaray, and the entire Ursa at Branch on High team, thank you for being a Gold Rush Club member. For this August club release, we are thrilled to feature Comfort Pizza with Ursa Vineyards wines. Pizza and wine have always been a great match, and that topic is explored in greater detail on page 7. W hen asked about places to eat locally, Comfort Pizza is always a top recommendation.
Imagesby Stella HausFilms Comfort Pizza is home to my favorite pizzas ? the bubba and angry samoan. But while I like the toppings on these pizzas, it?s more about the crust for me. Their housemade sourdough crust is baked in a wood-fired oven at 900 degrees. Looking for a nice way to spend an afternoon or evening?Pick up a pie or two from Comfort Pizza and stroll down High Street to Ursa at Branch on High to enjoy your pizza with Ursa wines. Remember, Gold Rush Club members receive a complimentary tasting or glass of wine from the current tasting menu each day when visiting. Or select a bottle of wine from the full menu. You can also buy a bottle of wine from Ursa at Branch on High and enjoy it with a pizza at Comfort Pizza?s charming outdoor space. W herever you choose to indulge in delicious pizza and wine, be sure to plan ahead. Comfort Pizza is very popular, so it's best to reserve your dough in advance. Special thanks to Comfort Pizza?s Ty Langston for preparing mouthwatering pizzas and providing the beautiful venue for our photo shoot. ?Jennifer Cernosek, Direct toConsumer Manager
Ty (thepizza guy) Langston
2016 Z I NFA NDEL SI ERRA FOOTHI LLS A V A
SENSE TART RASPBERRY, red plum, CRANBERRY, Bing cherry, BRIGHT SPICE, cigar box COMFORT PIZZA PAIRINGS bubba sei cheese
GOLD RUSH CLUB
CUSTOM CHOI CE SELECTI ONS
A UGUST 2021
2017 M ENCÍ A SI LV A SPOONS V I NEYA RDS A LTA M ESA A V A
SENSE strawberry, black LICORICE, SOUR CHERRY, red currant peppery baking spices, dark chocolate, DATES COMFORT PIZZA PAIRINGS margherita california club
WI NE A ND PI Z Z A It seems like a no-brainer. We love pizza and we love wine, so let?s have them together. Most of the time that logic holds true. There are good reasons, though, that wine lovers pair certain wines with selected dishes. Thoughtful matches of complementary flavors, textures, and body can trigger that one-plus-one-equals-three effect. Conversely, a careless combination can spoil an otherwise great food and drink experience. Even with pizza, the basic guidelines still apply. W ith a lighter style pizza like Comfort Pizza?s margherita or sei cheese, reach for a lighter style wine like a crisp Chardonnay or fruity Zinfandel. W hen you crave the spicy richness of pepperoni, sausage, and umami-loaded tomato sauce, open
an Ursa Vineyards Basque Blend or Petite Sirah. Ready to push the envelope?Viognier typically has a tropical fruit aromatic. W ould it complement Comfort Pizza?s angry samoan with chili-lime infused pineapple?Not feeling adventurous?The california club with roast chicken, bacon, and avocados is as deliciously balanced as Ursa Vineyards Mencía. The best guideline is still to eat what you love, and drink whatever pleases you. Like many of life?s pleasures, overthinking it can spoil the spontaneous joy of freshly baked pizza and a glass of great wine. Add friends. Repeat. ?Bill Fore, Wineand Food Expert
2019 V I OGNI ER HI DDEN M ESA V I NEYA RD SI ERRA FOOTHI LLS A V A SENSE ripe PEACH, stone fruit, TROPICAL pineapple, rich CARAMEL COMFORT PIZZA PAIRING california club
2015 SYRA H-SI RA H CA LI FORNI A SENSE BLACKBERRY, smoked meats, vanilla cream, BLACK CHERRY, cardamom, Darjeeling tea COMFORT PIZZA PAIRINGS ivan the great saint ignacio
2017 PETI TE SI RA H SI ERRA FOOTHI LLS A V A SENSE dusty COCOA, sun-dried tomato, RHUBARB, violet, BLACKBERRY, CARAMEL, CLOVE, PLUM, white pepper COMFORT PIZZA PAIRING ogni cosa
2019 CHA RDONNA Y WI LSON V I NEYA RD CLA RK SBURG A V A
SENSE GREEN PEAR, brioche, bright green apple, HONEYSUCKLE, pineapple, MEYER LEMON COMFORT PIZZA PAIRING angry samoan, ordered xtra angry
2015 BA SQUE BLEND CA LI FORNI A SENSE HERBS DE PROVENCE, toasted tea, STRAW BERRY, VIOLET, dark PLUM, black pepper, SMOKY BLACKBERRY COMFORT PIZZA PAIRING ogni cosa bubba
2013 A NGELI CA RI NA LDI V I NEYA RD SI ERRA FOOTHI LLS A V A SENSE CRÈME BRÛLÉE, mulling spices, CANDIED STRAW BERRY, rich caramel, GOLDEN RAISIN COMFORT PIZZA PAIRING chocolate lovers from SkylineGelato
SA V E THE DA TE Plans are underway for the Ursa Vineyards W inemaker Dinner. The event is scheduled for Friday, November 19, 2021, at The Ingenhuett on High, just down the street from Ursa at Branch on High. The Ingenhuett on High was first built as a general store in 1867. Until 2006 when it caught fire, it was the oldest continuously running general store in Texas. This restored historic building adds to the character on High Street and is an exceptional event venue.
WinemakersGreg Stokesand Deborah Elissagaray arepictured with Ursa Vineyards OwnersDr. Boband Brenda Young and their daughter Alison Young.
W inemakers Greg Stokes and Deborah Elissagaray are looking forward to visiting with everyone and showcasing Ursa wines at this event. Current plans are for a casual dinner featuring pairing stations in the open-air areas of the venue. Tickets will be available in the fall, and more information will be released at that time.
Thank youf or your clubmembership. Wehopetoseeyouin Comf ort soon!