Food, Wine, and Purpose

In a world where dining experiences often prioritize indulgence over nourishment, three extraordinary organizations have come together to redefine what it means to eat well. ThriveWell Cancer Foundation, Bending Branch Winery, and Pharm Table are joining forces for an unprecedented evening that proves wellness cuisine can be delicious.

The multi-course menu is meticulously designed to harness the healing power of nature's most potent anti-inflammatory ingredients, transforming them into culinary art that nourishes both body and soul.

The Inspiration Behind the Menu: A Decade of Discovery

The scientific foundation of this menu makes it special. Chef Elizabeth Johnson has been following the groundbreaking research of Dr. Michael Wargovich for over a decade, drawn to his pioneering work linking chronic inflammation in the body to cancer development. In fact, Dr. Wargovich's research became an inspiration for Pharm Table itself—a restaurant born from the revolutionary idea that food can be our most powerful medicine.

Dr. Wargovich's studies have illuminated how specific compounds in everyday foods can interrupt inflammatory pathways, offering our bodies natural protection against disease. The menu isn't just inspired by his work—it's a living testament to it, with each course carefully crafted to showcase ingredients that Dr. Wargovich's research has identified as potent allies in the fight against inflammation.

Picture this: you're seated at Pharm Table, where culinary visionary Chef Elizabeth Johnson has crafted anti-inflammatory cuisine that will enhance your knowledge of healthy eating. All the while, Chef Elizabeth Johnson, Dr. Michael Wargovich, and Dr. Bob Young are offering insights that transform you from a potentially passive consumer into an active participant in your own wellness journey.

Healing Flavors: Course by Course

Welcome wine: 2023 Estate Picpoul Blanc, Camledge Vineyard, Texas Hill Country

Ginger Meal Starter

The evening begins with a Ginger Meal Starter. It sets the tone for the entire experience. Ginger, one of nature's most studied anti-inflammatory compounds, contains powerful gingerols that research has shown can significantly reduce inflammatory markers.

First Course: Bluefin Tuna Carpaccio with Black Garlic and Rosemary Oil
Paired with 2024 Branch Tannat Frizzante Rosé, Texas Hill Country

The Bluefin Tuna Carpaccio elevates raw fish to new heights, enhanced by the mysterious umami depth of black garlic and the aromatic essence of rosemary oil. Omega-3 fatty acids from the tuna work synergistically with the concentrated antioxidants in aged black garlic, while rosemary contributes rosmarinic acid—a powerful anti-inflammatory compound. The playful bubbles and vibrant strawberry and watermelon notes of the 2024 Branch Tannat Frizzante Rosé, Texas Hill Country, complement these bold flavors, creating a celebratory pairing.

Third Course: Compressed Watermelon Salad with Basil and Ginger
Paired with 2024 Petit Manseng, Friesen Vineyard

As the evening unfolds, the Compressed Watermelon Salad delights with its refreshing combination of basil and ginger. Watermelon's natural lycopene content has significant anti-inflammatory properties, and it becomes concentrated through compression, while fresh basil adds eugenol, another inflammation-fighting compound. The exotic 2024 Petit Manseng, Friesen Vineyards, Texas High Plains, bridges the gap between the fruit's sweetness and the herbs' complexity.

Fourth Course: Your Choice of Entrée
Paired with 2020 Tannat Reserve, Tallent Vineyards

For the main event, guests choose their own adventure, each option a masterclass in Dr. Wargovich's anti-inflammatory principles:

The Pure Pastures Moroccan Lamb Skewer showcases turmeric and saffron, which are two spices whose curcumin and crocin compounds are noted for their ability to modulate inflammatory pathways. The premium grassfed lamb provides conjugated linoleic acid, another inflammation-fighting compound.

Alternatively, the show-stopping Rosemary-Ginger Black Garlic Cowboy Cauliflower Steak demonstrates how plant-based cuisine can deliciously deliver therapeutic benefit. Cauliflower, enhanced by rosemary's antioxidants and ginger's gingerols, create a synergistic effect that is suggested to impact inflammatory markers.

Both selections pair with the boldly structured 2020 Tannat Reserve. This wine was one of the first ever to be aged with Texas White Oak. Its tannins and the dark fruit complexity complement the robust flavors of the main course.

Fifth Course: Acai Blueberry Cheesecake
Paired with 2020 Tannat Port, Newsom Vineyards

Acai Blueberry Cheesecake is the featured dessert. Acai and blueberries represent some of the highest ORAC (Oxygen Radical Absorbance Capacity) values in nature, packed with anthocyanins that are powerful inflammation fighters. The luxurious 2020 Tannat Port-style wine, with its deep color concentrated fruit and sweetness, is a harmonious pairing with the cheesecake.

Purpose with Every Bite

Every ticket sold, every glass raised, every moment of joy contributes to ThriveWell Cancer Foundation's mission to support cancer patients in San Antonio and beyond. This is dining with purpose, where pleasure and philanthropy unite in service of healing.

Understand not just what you're eating, but why it matters. Learning how black garlic develops its complex flavor profile while concentrating its antioxidants. Discovering why turmeric and black pepper work synergistically to maximize anti-inflammatory benefits. Exploring how sustainable winemaking practices create not just better wines, but better outcomes.

Your Invitation 

When passion meets purpose, when science meets artistry, and when three visionary organizations unite, the result isn't just a meal—it's a movement. And you're invited to be part of it.

In nature, the purple pigment is caused by the presence of anthocyanins. Purple will be highlighted in the menu, and you’re invited to use purple to accent your attire, too.

Natural red, blue, and purple colors are used by plants for propagation and defense against insect attack, as well as protecting the plant against damage from too much ultraviolet light.

In us, anthocyanins provide a boost to continued good health: they have antioxidant and anti-inflammatory properties. Consuming purple fruits and vegetables may protect against chronic conditions like heart disease, cancer, and neurological disorders.

Ready to THRIVE? Be Part of an Unforgettable Night of Healing Food! Join us on September 11 at Pharm Table from 6-8 pm. 
CLICK HERE FOR TICKETS

2025 Harvest Report

The quality of fruit we are getting from the Texas Hill Country is above average this year. The Tannat from our estate Camledge Vineyard looks outstanding. We also received some beautiful Malbec from Ranch Rose Vineyard outside of Comfort. We anticipate receiving Tannat, Petite Sirah, and Charbono from Tallent Vineyards over the next few weeks.

From the Texas High Plains, we recently received certified organic Cabernet Sauvignon from Y Knot Vineyards that will make a lively sparkling rosé. The clusters were clean and beautiful. We look forward to receiving more fruit from Y Knot Vineyards for red wines. We look forward to more certified organic fruit from Desert Willow Vineyards, too.

We’re anticipating high-quality harvests from Newsom Vineyards, Friesen Vineyards, and others. Some of the ripening has stalled out with recent rains in the High Plains, but we don’t mind the lull in fruit arrivals as there are plenty of wines in progress with fermentations and wines ready to press out and barrel down.

Taking Texas terroir to the next level with Texas white oak-aged wines

PRESS RELEASE

COMFORT, Texas – Building on its foundation of innovation, Bending Branch Winery announces the upcoming release of three new wines aged with Texas white oak. The first winery to ever use Texas white oak as part of its wine aging program, Bending Branch selected this new oak profile to add another layer of Texas terroir to its wines.

“We are committed to making not only the best Texas wines but also to put our own stamp on Texas terroir, innovation and sustainability,” said Dr. Bob Young, Bending Branch Winery co-owner and executive winemaker. “The Texas white oak offers distinct flavor characteristics of spice, caramel and vanilla while also providing a more sustainable approach to oak aging.”

The first wines aged with Texas white oak include:

2021 Texas Cowboy Cuvée Reserve, Newsom Vineyards, Texas High Plains
(a blend of Cabernet Sauvignon, Merlot, Petite Sirah and Malbec)

• Double Gold – 2025 San Francisco Chronicle Wine Competition

2020 Tannat Reserve, Tallent Vineyards, Texas Hill Country

• Silver – 2025 San Francisco Chronicle Wine Competition

2020 Petit Verdot Reserve, Narra Vineyards, Texas High Plains

• Gold – 2025 San Francisco Chronicle Wine Competition

“We have been working on this project for the past six years to secure the best Texas white oak available and to experiment with different toast levels and aging protocols with a handful of different wines,” Young added. “We will continue to age various wines in Texas white oak and compare it to American, French, Hungarian and other oak barrels to create wines with unique and distinctly Texas flavor profiles.”

The winery worked with an East Texas sawmill to harvest white oak from an East Texas forest and cut it into boards that were seasoned at the sawmill and Bending Branch over two years. Prior to coopering barrels and as a first step, the winery elected to produce Texas oak chains as a sustainable method to age Texas wine. The chains were toasted to different levels by an expert cooperage partner and placed in various neutral oak barrels filled with Texas wines of different varieties based on the results of bench trials.  

Bending Branch Winery, recently named a 2024 Hot Brand by WineBusiness Monthly, is known for its innovation, experimentation and sustainability. It is the only winery with a flash détente machine and it also uses cryo-maceration, both of which extract more polyphenols that are responsible for flavor compounds, tannins and color in wine. Both techniques are highly instrumental in a hot climate like Texas to help deliver phenolic maturity.

Dr. Bob relies on his medical background and UC Davis training to apply modern winemaking techniques to carry out research and experiments to ever improve the quality of Texas wines in the face of increasingly challenging climatic growing conditions.

Bending Branch Winery will release its first three wines aged with Texas white oak at 4 p.m. on Saturday, June 7th at the Tale of Texas Oak Tasting event at Bending Branch Winery. Additional wines and also bourbons aged in Texas white oak are in progress. In 2023, Bending Branch launched two bourbon brands, Bending Branch 1840 and ChickenDuck.

A Bordeaux Wine Cruise: Reflections on an Unforgettable Journey

Stepping off the AmaDolce in Bordeaux marked the end of an extraordinary travel experience—a seamless blend of exquisite wines, breathtaking landscapes, and meaningful connections.

Our journey began with a warm welcome aboard in Bordeaux, where guests settled into their elegant accommodations before setting sail for Libourne. The first full day featured a wine presentation by Winemakers Greg Stokes and Deborah Elissagaray, who introduced us to four regional wines while cruising through picturesque waterways.

The charming village of Saint Emilion beckoned that afternoon, with guests choosing their own adventures—some savoring wine tastings or indulging in local macarons, while the more adventurous travelers explored the medieval UNESCO World Heritage site by bicycle.

Saturday morning offered a tapestry of experiences: countryside hikes punctuated by wine tastings, immersive visits to vibrant French markets, and an exclusive Fronsac wine experience. Later, as we sailed toward Blaye, passengers were treated to a curated presentation of wines from Ursa Vineyards and Bending Branch Winery. The evening crescendoed with a specially paired dinner featuring Ursa Vineyards selections, followed by a classical performance by "La Douce France Strings."

Sunday unfolded with explorations of the impressive Blaye Citadel, with options for hiking or cycling through the countryside. Our vessel then glided to Bourg, where we celebrated the region's winemaking heritage amid historic surroundings.

 

The journey continued through the majestic Gironde estuary to Fort Medoc, where guests could choose between Grand Cru Classés wine tastings with vineyard tours, explorations of the celebrated Margaux vineyards, or an excursion to the coastal charm of Soulac-sur-Mer.

In Cadillac, Tuesday delivered the opportunity to taste beautiful golden wines from Sauternes, the opportunity to visit magnificent castles, and scenic cycling routes before returning to Bordeaux for a gourmet dinner paired with Bending Branch wines.

Our final full day in Bordeaux offered walking or cycling tours, market tastings of local specialties, the contemporary wonder of Cité du Vin, and the mesmerizing art installations at Bassins de Lumières.

Throughout the voyage, guests embraced their own paces—some immersing themselves in every possible experience, others discovering the simple pleasure of JOMO (the Joy of Missing Out). Daily fitness opportunities, engaging French cultural sessions, world-class wines, artisanal coffees, and gastronomic delights created a perfect backdrop for our journey.

What resonated most deeply for me was the unhurried quality time shared with wine club members, friends, and colleagues. The educational experiences were exceptional, and showcasing Bending Branch and Ursa wines along France's storied rivers—the Gironde, Dordogne, and Garonne—was truly remarkable.

This extraordinary adventure would not have been possible without Dr. Bob and Alison Young, travel experts Joe and Melissa Saltamachio, our dedicated hosting teams from Bending Branch Winery and Ursa Vineyards, Cruise Manager Camille, and the impeccable AmaDolce crew.

It's the extraordinary experiences that etch themselves into memory, and this journey was nothing short of unforgettable.

For those inspired to join future wine-themed adventures with Bending Branch:

April 2026: Luxury Uruguayan Tannat Immersion—an intimate, meticulously crafted land package showcasing Uruguay's finest Tannat experiences, with Tannat House of Texas Owner and Executive Winemaker Dr. Bob Young.

April 2027: Enticing Douro Celebration of Wine Cruise—another exceptional AmaWaterways experience that is filling quickly.

Santé!

 

New Tasting Room in the Works

In 2019, the Branch on High tasting room in downtown Comfort made a shift to focus on the Ursa Vineyards brand. Over the last six years, the Ursa club has seen consistent growth to the point that it has outgrown the Branch on High tasting space. 

At the same time, Bending Branch has had the same indoor tasting room space since its opening in 2010, and while there has been plenty of outdoor areas to enjoy, indoor space has been a challenge.

To address the needs of all our brands – Bending Branch Winery, Ursa Vineyards, Bending Branch 1840, and ChickenDuck – we are excited to announce that an existing structure on the property, where the original 1840 log cabin is located, is being renovated to a tasting room space. Effective June 2, the current Ursa at Branch on High Tasting Room and Estate Wine Club Lounge will close.

The space under renovation has a dedicated Wine Club Lounge for both Bending Branch and Ursa members, a library wine tasting room, multiple tasting and bar spaces with both table and lounge seating, and beautiful outdoor tasting areas.

With the new 5,000+ square foot space, we look forward to elevating the entire guest experience. We can’t wait to share incredible Texas wines, California wines, and bourbons all in a comfortable and spacious setting. This will be a uniquely Bending Branch experience, something you cannot get anywhere else.

This transformation will make Comfort, Texas even more of a destination for wine and bourbon enthusiasts. Bending Branch has always been a major supporter of the community, and this new tasting room will further our investment in strengthening our quality of experiences for the community, our wine club members, and our many dedicated customers.

We anticipate that the new tasting room space will open this summer. In the meantime, the Estate Tasting Room will maintain its regular hours of noon to 6 p.m. Thursday through Monday.

Branch on High and the Estate Wine Club Lounge will maintain regular hours through June 1, to allow time for appropriate preparations of our new space.

We are delighted to share the new tasting room hours, effective once open:
12-8 p.m. Thursdays
12-7 p.m. Fridays-Saturdays
12-6 p.m. Sundays-Mondays

Be on the lookout for more announcements, event invitations, and details as we get closer to opening! 

 

Supporting the Inaugural Sabor y Tú Farm-to-Chef Dinner

Yesterday evening, I had the honor of being one of the Bending Branch representatives at the inaugural Sabor y Tú: A Farm-to-Chef Dinner benefiting the San Antonio Food Bank. Our winery was proud to sponsor this extraordinary event that perfectly aligned with our values of sustainability and community support.

A Natural Partnership
When Philanthropy Manager Nikki Whitehead and Director of Food Sustainability Mitch Hagney reached out to us about this event, their passion for the Food Bank's mission was immediately compelling. Their inspiring descriptions of the wide-ranging and impactful Food Bank initiatives made it easy to want to get involved and advocate for the organization’s purpose.

Local Wines Supporting Local Food
Guests were welcomed with a Fig Old Fashioned cocktail featuring our ChickenDuck Wheated Bourbon, a bourbon that is sustainably crafted and 100% Texas-aged. The thoughtfully selected wine pairings complemented each course, highlighting both the chef's creations and our locally-grown Texas wines.

• Picpoul Blanc and Tannat, hand-harvested from Lost Pirogue/Camledge Vineyard located approximately 60 miles from the San Antonio Food Bank, creating a genuine local connection from vine to table
• Tannat Rosé featuring grapes harvested at Tallent Vineyards in Mason County, showcasing another distinctive and local vineyard
• All wines were produced at our Bending Branch Winery facility in Comfort, Texas

Leadership Support
Our team was well-represented, with President and Master Blender Alison Young—the driving force behind the Bending Branch sustainability initiatives—in attendance. CEO and Executive Winemaker Dr. Bob Young spoke about our support for the Food Bank's mission and guided guests through the wine pairings for each course.

            

Culinary Excellence
The five-course dinner was masterfully prepared by renowned chefs Steve McHugh (James Beard nominee, Cured) and Elizabeth Johnson (UNESCO City of Gastronomy Chef Ambassador, PharmTable). Each dish featured ingredients from the Food Bank's urban farm, locally sourced venison, and grass-fed beef—perfectly paired with our wines.

Impact That Matters
The San Antonio Food Bank’s service area spans 29 counties, including Kerr, Kendall, and Mason counties – counties where Bending Branch has tasting rooms and where the wines from the featured local vineyards are located. Proceeds from the dinner directly support the Food Bank's sustainability and agriculture initiatives. The vital connection between sustainable agriculture and food security resonates deeply with Bending Branch.

Looking Forward
The success of this inaugural dinner has already sparked conversations about future collaborations. We invite those who couldn't attend to visit our tasting room in Comfort to experience our commitment to Texas wines and sustainable practices firsthand.

For information about upcoming San Antonio Food Bank events, please visit their website.

 

Breaking Boundaries: Bending Branch Winery Named a 2024 Hot Brand by WineBusiness Monthly

Sometimes, true innovation comes from those willing to challenge the status quo. Bending Branch Winery has proven that passion, determination, and a little scientific curiosity can transform an entire approach to winemaking.

Selected as one of just ten wineries nationwide for WineBusiness Monthly's 2024 Hot Brands, Bending Branch was featured in the February edition of WineBusiness Monthly and participated in the Bottle Bash in Sacramento at the end of January.

At the heart of this achievement is Dr. Robert W. Young, M.D., MPH, or “Dr. Bob” as we all know him. He is a winemaker who refuses to accept limitations. Like a true pioneer, he believes in innovating and taking risks. Sometimes the ideas seem crazy, but there is always a scientific background and vision guiding his approaches.

In an industry full of challenges right now, Bending Branch stood out to the WineBusiness Monthly editorial team, who sought out wineries that embody resilience - brands led by innovators who are "stubborn enough to not let the bad news get to them."

When asked about what this acknowledgment means to him, Dr. Bob said, “Being recognized as a Top 10 Hot Brand out of thousands of wineries in the country is a once in a career tribute for Bending Branch Winery and validates our unique innovative winemaking processes. This has only been possible because of all the years of dedication by our team that has carried out numerous wine research trials to ever improve the quality of Texas wines in the face of increasingly challenging climatic growing conditions.”

It’s true - the skilled winemakers, lab technicians, and entire team have contributed to Bending Branch’s overall success. Constant experimentation and a drive for quality is part of the culture.

Where others see obstacles, Dr. Bob sees opportunities for discovery. This isn't just about making great wine. It's about proving that with creativity and an unwavering commitment to excellence, you can impact an entire industry.

Taste the Innovation
Want to experience the wine that caught WineBusiness Monthly's attention? This month's wine club allocation features our 2020 Tempranillo from Newsom Vineyards - a true expression of Texas terroir that was amplified with innovative winemaking. Grown by Neal and Janice Newsom in the Texas High Plains, this wine embodies the same spirit of innovation that earned us our Hot Brands recognition.

Join the Bending Branch Wine Club Today!
Be part of our journey. Receive this award-winning Tempranillo and explore the quality that is the throughline of Bending Branch. Join Now

 

The Fire That Shaped Caldor Red

Some wines embody tradition, others innovation—but the Caldor Red blend carries a tale of courage, loss, and renewal. This wine is a tribute to the firefighters who bravely battled the Caldor Fire, a wildfire that came dangerously close to Ursa Vineyards and profoundly impacted the Sierra Foothills community in the fall of 2021.

For Ursa Winemakers Greg Stokes and Deborah Elissagaray, the Caldor Fire was an experience they lived through up close. Deb recalls the early moments: “A fire watch notification, the sight of smoke rising in the distance, and the creeping realization of danger.” Greg, who was in Texas working with our Bending Branch production team during crush, immediately flew home as the first evacuation orders were issued.

“We were evacuated twice, returning in between when it looked like things were safer,” Deb recounts. “The initial, official evacuation was hurried. I gathered the belongings, the daughter, the pets, and irreplaceable letters and fled to my in-laws in a neighboring town far out of reach of Caldor. What I left behind was a small herd of sweet cows and a flock of spoiled chickens. I overfed everyone and hoped for the best.”

Their vineyard and home lay directly in the fire’s path. Between evacuations, they returned to find their property eerily quiet and blanketed in ash. “We came home to a thick mat of soot on all the outdoor surfaces. The air was dirty. But the house was standing. We checked the winery, which remained cool inside if a little smokey. The wine in the barrels was silent and unknowing, removed from the drama unfolding mere miles away.”

 

 

 

 

 

 

 

Amid the destruction, the resilience of nature emerged as a powerful reminder of survival. “A mountain lion and her cubs took refuge under our deck, a stark reminder of wildlife adapting to survive,” Deb reflects. “We watched them from the safety of the house. They were fierce and resourceful, much like the firefighters who protected us.”

When the fire subsided, the challenge of making wine from smoke-affected fruit became Greg’s focus. Deb explains: “The fruit arrived that year in various states of affectedness, depending on the vineyard’s location. Some lots reeked of smoke, the stink clinging to the oily skins of the berries. It permeated the skin to the meat of the fruit and settled in the juice. We tasted and retasted in the cellar. We talked to other winemakers and industry suppliers. Greg and Kyle searched the internet for others’ experiences. Everyone was trying different things and generously sharing their results.” Kyle Stokes is Greg’s son and Assistant Winemaker at Ursa.

“Nothing worked completely, but some things helped. Finally, Greg decided to stop trying to mask the problem. We’ve always let the fruit lead in our wines. Why not embrace the true nature of vintage and express the fire’s effect rather than burying it? Greg put the blend together, and he and Kyle fine-tuned it. We tasted and retasted until we agreed on the Caldor Red. We feel this wine is a true expression of that vintage and the spirit of optimism and courage exhibited by the firefighters.”

Caldor Red is more than just a wine—it’s a way to give back. Ten percent of net sales will be donated to the El Dorado County Fire Protection District as a gesture of gratitude. “I’ve thought of those firefighters often,” Deb reflects. “After the fire was contained and we returned to a careful normalcy, signs appeared everywhere. Signs that read, ‘Thank you, firefighters, first responders, helpers.’ Signs with hearts and flames painted on them. Signs with American flags and pinwheels. These signs could not convey enough the gratitude that we all felt, but it was all we had.”

2021 Caldor Red combines notes of blackberry, cherry, and cedar with hints of cinnamon, anise, and nutmeg, crafting a wine as vibrant as its ruby hue. It stands as a testament to a community’s resilience, determination, and recovery.

Deb created a beautiful essay detailing her experience during the Caldor Fire. For the full story, click here to read her heartfelt account.

Bending Branch staff favorites for the holidays

Kelsey Morrison, Wine Club Assistant

It will come as no surprise to many, what will, without a doubt, be joining my Thanksgiving table this year. Both the 2020 Tallent Tannat, along with the 2020 Alicante Bouschet, will be the shining stars at my table and around my home all holiday season, just as they were at this year’s San Antonio Stock Show & Rodeo Wine Competition, taking Double Gold & Tallent Tannat also claiming Top of Class.

Not to be forgotten, I’ll be well stocked with plenty of ChickenDuck Wheated Bourbon. It’s the perfect nightcap for those upcoming evenings with family and friends.

Tom Kartrude, Tasting Room Associate

We’ll be going for the gold with two favorites. The amazing 2020 Alicante Bouschet will accompany a crispy roast duckling with pepper jelly glaze for Christmas dinner. It will probably require a ChickenDuck Wheated Old Fashioned to endure the two-hour roasting time. And of course, Christmas morning always starts with a Blanc de Blancs toast.

Barbara Taylor, Tasting Room Associate

We will have Double Barrel Tannat open for the entire day. And the next day, too!

Greg Stokes, Ursa Winemaker

I’m going to go for the Sparkling Holiday 3-pack. Nothing says "celebrate" like bubbles for Thanksgiving, Christmas and the New Year! Woohoo! And maybe a bottle of Ursa Pinot Noir on Thanksgiving Day. It’s the perfect turkey wine.

Lauren Elizondo, Marketing Assistant

I’ll be enjoying the 2023 D’Elissagaray Ardo Zuria while my family preps Christmas dinner. Its crisp acidity pairs beautifully with the salty richness of cured meats and creamy cheeses that will be in the charcuterie board we will snack on before dinner.

Deborah Elissagaray, Ursa Winemaker

This year will find Greg, my sister Karen and myself doing most of the prep, so I foresee us "pregaming" in the kitchen with a chilled bottle of D'Elissagaray Ardo Zuria. The bright palate and slight spritz just makes me happy.

Amy Wagner, Lab Technician

I will definitely be having the 2020 Charbono with my Thanksgiving dinner. I plan to have it with my garlic rosemary beef tenderloin.

I will be enjoying the 2023 Estate Picpoul Blanc to start my Christmas cooking. This wine is crisp and refreshing and will be a great partner in the kitchen as I prep my meal.

For Christmas this year, we are going to do a Mexican theme with tamales and enchiladas. I will be serving the 2019 Newsom Tempranillo alongside the 2020 Tallent Tannat! Both of these wines will complement the meal and the various palates around the table.

Tiffany Simmons, Senior Executive Assistant

I am loving the 2021 Ursa Pinot Noir so that will be at the table this year. I also think the 2023 High Plains Picpoul Blanc would be great for a holiday lunch. And, we love an Old Fashioned made with 1840 High Rye for a night cap!

Judy Sullivan, Hospitality Manager

My pick this year is one of the bourbons: ChickenDuck Wheated. It is smooth and a tad bit sweet. Pair it with our “Swiss Chocolate Shop” caramel milk chocolate bar … delicious.

Kim McCallum, Tasting Room Associate

I’m actually choosing two wines this year. We’ll sip on the Blanc de Blancs while enjoying the holiday meal prep, and then for dinner the 2020 Tallent Malbec is my choice to pair with our Beef Wellington, garlic mashed potatoes, and green bean almondine. Cheers to you and yours this holiday season!

Erin Shields, Events Coordinator

My pick for this year is a bottle of ChickenDuck Wheated Bourbon. I will start the day with a delicious Clucky Mary, Bending Branch’s version of a Bloody Mary cocktail. Then I'll use that bourbon for a spiked version of cranberry sauce with the traditional flavors of an old fashioned. Cranberries (fresh or frozen), frozen cherries, sugar, salt, orange juice, orange zest, ChickenDuck Wheated bourbon, and Angostura bitters. Enjoy!

Terri Reusch, Tasting Room Associate

I will definitely be opening the 2021 Mourvèdre, Tallent Vineyards and 2020 Alicante Bouschet, Newsom Vineyards for family and friends this Thanksgiving and Christmas season! I am sure a bottle of my favorite, the 2017 Tannat from Newsom Vineyards, will be opened for the holidays as well.

We also plan to explore holiday cocktail-making using ChickenDuck High Rye and Bending Branch 1840 High Rye. Cheers and Happy Holidays!

Michele Smith, Tasting Room Associate

My holiday picks this year are the Bending Branch 2021 Tallent Mourvèdre and the Ursa 2020 Alicante Bouschet.

Sara Potter, Marketing Manager

It’s always hard to pick a favorite wine when you work at Bending Branch. Current faves include Alicante Bouschet and Petit Verdot, both from Newsom Vineyards. I will also be making some High Rye ‘Ritas from ChickenDuck High Rye!

Jennifer Cernosek, General Manager

I’m liking the 2020 Alicante Bouschet, Newsom Vineyards. This striking wine is rich with notes of black fruit, leather, and pipe tobacco, and it pairs especially well with smoked meats.

Deborah Shaw, Tasting Room Associate

I love the new Bending Branch Alicante Bouschet, so I will be trying it this holiday season with special gumbo recipe!

Tammy Thrun, Tasting Room Associate

An Old Fashioned with the sweetness ChickenDuck Wheated provides is the perfect balance of flavors with half the simple syrup! A must!!

Of course, my favorite is The Traveler. This well-balanced 14yr old bourbon bursts with flavor!! It also tastes great paired with our orange creamsicle chocolate bars.

For wine I will pick the 2021 Mourvèdre Tallent. If Texas could do a Pinot Noir, this would be it! This new release introduces flavors and aromatic scents to please the most scholarly or first-time wine drinker. Double Barrel Tannat is my ultimate fave- perfectly paired with medium rare steak with blue cheese topping...and let it rest before you enjoy.

Julianne Bartell, Tasting Room Associate

A favorite of mine for the holidays is the Bending Branch Tannat Frizzante. We will have it as a mimosa with a couple of frozen cranberries. Cheers!

Stephenie Cantu, Tasting Room Associate

My go-to everyday wine is our Mourvèdre or Petit Verdot, so naturally Lucy's Reserve is a favorite for the holidays! We do seafood Christmas Eve dinner, which pairs nicely with our Tannat Rosé. As a nightcap, ChickenDuck Wheated for me for a celebration Old Fashioned that we made it through the day!

Susie Boswell, Wine Club Manager

Charbono is always my go-to during the holidays. High Rye ‘Ritas made with ChickenDuck High Rye are also a must!

Julie McLeod, Tasting Room Associate

I have four actually that I enjoy so much. I’ve been holding on to two special favorites that I can’t wait to open and share with my family, the 2020 Double Barrel Tannat from the Sierra Foothills and the 2020 Estate Tannat from our very own Texas Hill Country.

2020 Alicante Bouchet is something I’ve never experienced and it’s one of my new all-time favorites. And of course, I must have Frizzante and Picpoul no matter what year, it’s so well done that it should be a staple in every home for any occasion.

Carla Carter, Tasting Room Associate

If you're a fan of bold, full-bodied reds with rich, layered flavors, the Old Vine Petite Sirah is a must-try. Old Vine Petite Sirah stands out for its exceptional quality and craftsmanship. The combination of the old vine fruit, we have meticulous attention to detail, and the wine's robust character makes it a great choice for collectors, connoisseurs, and anyone who enjoys a wine with depth and personality. 

Charles Myers, Executive Bourbon Steward & Special Projects Director

I love the holidays and to me nothing is more satisfying than 1840 High Rye Culinaria Bourbon Blend, as an Old Fashioned with a smoked glass and a cigar on a turkey-filled belly! 

Jackie Swan, Tasting Room Associate

I’m excited to share the 2020 Alicante Bouschet from Newson Vineyard and 2020 Tannat from Tallent Vineyard with my family. I always enjoy having them taste the Double Gold Winners from the San Antonio Stock Show and Rodeo. I love to do a wine tasting with them when everyone is together.

Kyle Stokes, Ursa Assistant Winemaker

For me, it is the newly released Ursa Malbec from Silvaspoons Vineyards. It pairs great with a second glass of itself!

Come Over October - Wine & Pizza Pairing in Comfort

Come Over October is a national initiative to promote family and friends coming together during the month of October to share wine and friendship.

How better to bring family and friends together than over pizza and wine? We reached out to our neighbors, La Calabria Pizzeria, to feature their wood-fired pizza and salad with Bending Branch wines.

At 12:30 p.m. Saturday, October 26, bring a friend or loved one to the Bending Branch Winery barrel room to enjoy a paired wine and pizza lunch at a communal table. Four Texas wines will be featured. Hear from Executive Winemaker Dr. Bob Young about the wine pairings and enjoy camaraderie with old friends and new ones.

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“We all know that good company, good conversation, laughter and conviviality contribute to an enhanced lifestyle,” says Karen MacNeil, wine authority, author of The Wine Bible and Come Over October organizer.

We look forward to celebrating these things – good company, good conversation, laughter, and conviviality – over the joys of perfectly paired pizza and wine, and all during Texas Wine Month.

As the Texas Department of Agriculture would say … Go Texan! Let’s drink and eat locally together this October 26th. READ THE PRESS RELEASE #ComeOnOverYall