Posts Categorized: News

Pizza Cook-Off

 

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Earlier this year our winemaker JP flexed his pizza making skills while making lunch for our team. Not wanting to be outdone, our owner Ryan threw down the gauntlet and challenged him to a cook-off. They both have a history in pizza: Ryan learned to sling grilled pies in the kitchen at Al Forno in Providence, Rhode Island, the birthplace of grilled pizza. JP was educated on all things pizza by the godfather of California wine country cuisine, John Ash. Each contender brought a different style and process to the table with only two rules: dough had to be made from scratch and cooking method was a charcoal grill. Taking a break from our daily tasks, we sat around Ryan’s truck and tasted each contestant’s fare…tough way to spend a lunch break.

As in any contest, a winner has to be named. Tallying up the tick marks, JP’s pancetta with seasonal toppings pie topped Ryan’s take on a seasonal margarita pizza, and the Pizza Champion was crowned. A friendly rivalry is always good; one that involves food and cooking is even better, and we can’t wait to judge the next round.

 

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QUIN CANDY

Gumdrops_2It’s no secret that Union Wine Co. loves QUIN Candy , so much so that we’ve worked together on a few sweet collaborations using Jami Curl’s candy making ingenuity and some of our favorite Union products. We snuck into the QUIN Candy factory to capture some of the behind the scenes inspiration. CAUTION: these photos will leave you with a serious sugar craving. Candy really is magic.Quin_6 Quin_7Quin_22Quin_2Quin_1Quin_14 Quin_1 Quin_18Quin_19 Quin_16qEK2S88di9mCCU_yiye6JMZQLN8cJiYsLENo9ycfqXQg

Underwood Rosé Margarita

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The start of rosé season and the debut of our first pink wine is cause for celebration at our industrial chateau. Here is a fresh shake on a classic margarita using our new 2014 Underwood Rosé.

Tip from our crew: best enjoyed lounging with good friends and tasty food.

Serves 2

1.5 oz Underwood Rosé
3/4 oz Simple Syrup
1.75 oz Tequila, preferably 100% Agave
4 dashes Grapefruit Bitters
1/2 oz Lime Juice
1/4 oz Lemon Juice
1/4 oz Strawberry Juice

Don’t forget the salt.Margarita_6

Photography by Julia Saltzman

Chefs’ Week PDX

PunchCan_1 This past February we were a part of the second annual Chefs’ Week PDX, a four day dinner and party series that brings together some of the best west coast chefs, local artisans and purveyors to celebrate community and creative  collaboration. Some of the highlights for our team: working with our friend Gregory Gourdet to create a delicious canned punch wine, tasting through some spectacular modern cuisine by all chefs at Ataula, watching the reactions of guests as Chef Aaron’s Pot au Fue’s were set down on each table,  Chef Doug’s elk leg at Nedd Ludd, and the gastronomical spectacle that is a 26 course meal finale put on by all chefs involved at Departure. We are proud to be a part of a city that can offer both the resources and creative genius to put together this kind of event, and give a huge round of applause to Gregory Gourdet, Carrie Kissell, and Drew Tyson for making it all happen.

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Photography by Julia Saltzman

 

New Traditions

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This year the Union Wine Co. family raised our glasses to new traditions and celebrated Thanksgiving a few days early. We gathered around the table for a gratifying meal prepared in some way by each one of us. As bottles of wine camouflaged in brown paper bags were passed around, we tested our sometimes deceiving tastebuds and enjoyed eachother’s company. The evening was a much-needed pause from the crazy routine that surrounds our day to day life at the Industrial Chateau.

 

Thanksgiving_12Thanksgiving_11Thanksgiving_3Thanksgiving_9Thanksgiving_6Thanksgiving_13Thanksgiving_10Thanksgiving_1Thanksgiving_15Tahnksgiving_2Photography by Julia Saltzman