Our Citroën H-van has been spending its evenings with another crew. The good folks over at Orange PDX took a few slabs of old barn wood and some steal to create an amazing build out for our tasting truck. Thanks Orange for letting us roam around and capture some behind the scenes moments and Wendy Etter for the great design. We look forward to seeing you all at our weekend home on SE Division and 33rd!
Posts Categorized: News
Our primary goal at Union Wine Co. has always been to make great wine without all the fuss and so we recently teamed up with David Cress, Eric Edwards and Story Manufacturing Co. to make some videos that illustrate just a few of the challenges of trying too hard when drinking wine.
If you’re in San Francisco and would like to try our Pinot in a can please join us at select Marine Layer and Taylor Stitch locations next Thursday, August 14 for a special event and “pinkiesdown” sale. More details are in the invite below. Cheers!
Photography David L. Reamer
Our vintage 1972 French Citroën H Van has officially found a home! Starting July 25th stop by for a sampling of five wines or take your wine in a bottle (or can) to go! You can find us parked on the East corner of SE Division and 33rd, Friday 5-9pm and Saturday-Sunday 1-8pm. In addition to the public hours, the H Van will be available to rent for private events. For availability and pricing contact us by phone at 971-322-4791 or by email at firstname.lastname@example.org.
We look forward to bringing the taste of Oregon Wine Country to the city of Portland.
Hope to see you soon, Santé!
Photography by Julia Saltzman + David L. Reamer
In celebration of the 4th of July, we are kicking off a series of monthly Union Wine Co. Cocktails. This month’s cocktail is ironically called The Fourth. It’s a refreshing combination of our 2011 Alchemist Chardonnay with tea infused Aviation Gin and fresh herbs. It’s the perfect cocktail to have in hand while manning the hot grill this holiday. Try it out and let us know what you think. Happy Fourth and remember to keep it #pinkiesdown!
3 oz Aviation Gin
1-2 tea bags (we used a mixture of green and rooibos)
3 oz Alchemist Chardonnay
1 oz simple syrup
1 oz lemon juice
2-3 mint leaves
4-5 basil leaves
Infuse gin with tea for 1-2 hours.
Muddle the herbs in a cocktail shaker add ice and the ingredients above, shake and strain. Serve on the rocks or straight up.
Photography by Julia Saltzman