Mushroom Burgers with Underwood Pinot Noir

It’s that time of year when we break out the grills and head to our local farmers market for all the good things spring has to offer. Whether you enjoy veggie burgers or some kind of meat burger, they all taste better with fresh mushrooms…and pinot noir. For this recipe, we are using good ol’ fashioned ground beef, grilled bacon, sauteed Baby Bella mushrooms, and sharp, white cheddar. Oh, and some tasty shishito peppers on the side are the perfect addition. Grilled shishito’s are easy to make, lightly seasoned, and slightly smoky, you’ll find that most are mild…one out of every ten might surprise you.

Get out there and enjoy the weekend, and as always, drink responsibly and with your #pinkiesdown.

Recipe:

2 pounds (32 ounces) 80/20 ground beef, cold

grilled bacon

4 cloves garlic, minced

2 tablespoons minced onion

20oz Baby Bella Mushrooms

1 tablespoon Worcestershire sauce

1 3/4 teaspoons freshly ground pepper

1 1/2 teaspoons salt

6 slices Tillamook sharp cheddar cheese

6 hamburger buns

Butter for buns

Blistered Shishito Peppers

8 ounces shishito peppers—washed and thoroughly dried

1 tablespoon neutral oil (such as vegetable or grapeseed)

Jacobsen Salt (flake)

 

Grill or fry your bacon so it is done the way you typically like it.

Prepare the burger patties by mixing ground beef with Worcestershire. Add a little salt and pepper and then press into 6 patties.

Wash and slice mushrooms and sauté with garlic and onion, or grill in a grill basket alongside the burgers until onion is opaque and mushrooms begin to turn golden brown. Once cooked, season with salt and pepper to taste.

Grill the burgers to your done-likeness. Add cheese when the burgers are close to being cooked and toast buttered buns on grill. Arrange buns with cooked burgers and spoon mushrooms onto the melted cheese, top with bacon.

For the peppers, heat griddle or grill basket to medium-high heat. Arrange peppers in a single layer with oil and cook until they are lightly charred. Season with flake salt.

Enjoy.

 

Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers

Negroni Noir

Our newest cocktail is a play on the classic Negroni, a favorite among the Union Wine Co. team. We worked with Alyson of Wild Folk, who released a cocktail book last year titled: The Flower Infused Cocktail.

Underwood Negroni Noir - The Flower Infused Cocktail

NEGRONI NOIR

1 oz gin

1 oz Gran Classico

1/2 oz sweet vermouth

1/2 oz pinot noir syrup

In a mixing glass, stir gin, gran classico, sweet vermouth, and pinot noir syrup with ice until chilled. Strain into your prepared glass and zest with orange peel.

Underwood Negroni Noir - The Flower Infused Cocktail

PINOT NOIR SYRUP

1 cup Underwood Pinot Noir

1 1/2 cups demerara sugar

1 cinnamon stick

1 strip of orange peel

1 tbsp dried osmanthus flowers

Underwood Negroni Noir - The Flower Infused Cocktail

Combine pinot noir and sugar in a small pot and bring to a gentle simmer over medium heat. once the sugar has dissolved completely and the syrup has thickened, remove from the heat. Add the cinnamon stick and orange peel, cover, and steep for 30 minutes. During the last 10 minutes, stir in the osmanthus flowers. cool completely before using.

Photography and Recipe by Alyson Brown – Wild Folk 

Red Wine Chili

Red Wine Chili with Underwood Pinot Noir

Since it feels like we’re still in the dead of winter, we’ve got an excellent chili recipe for you. This one uses a little bit of Underwood Pinot Noir to cook with, but don’t worry, it leaves plenty of the bottle left for you to drink and enjoy. Keep your thoughts away from the snow, sleet, or rain outside, and get cozy with some Red Wine Chili.

Red Wine Chili with Underwood Pinot Noir

INGREDIENTS:
2 pounds ground beef
2 cups chopped yellow onion
4 cloves garlic minced
2 teaspoons salt
1 teaspoon paprika
15 ounces diced tomatoes, not quite 2 cans, about 1 1/2 cans
15 ounces tomato sauce
1.5 tablespoon Worcestershire sauce
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon basil
2 tablespoons chili powder
48 ounces kidney beans, rinsed and drained
2 cups beef broth
3/4 cup Underwood Pinot Noir

PREPARATION:
Saute onions and garlic in a saucepan until onions are translucent. Add to the slow cooker.

In the same saucepan, brown beef in 1 cup water, save the juice!

Place beef and juice in the slow cooker.

Add the rest of the ingredients to a slow cooker and cook on low for 3-4 hours.

Red Wine Chili with Underwood Pinot Noir

Recipe by Sugar and Charm

A Bubbles Cocktail to Celebrate the End of 2021

Underwood Bubbles Cocktail

It’s December 1st and we kind of can’t believe it. The year has been another wild one, but we still have a lot to celebrate. All of the fruit that came in for our 2021 vintage was incredible, the harvest had its bumps but was still one for the record books. We love kicking off the final month of the year with our Underwood Bubbles and here’s a cocktail to help you get through the end of 2021. Enjoy one today and keep this cocktail in your back pocket to ring in 2022.

St. Germain Bubbles Cocktail

1 ounce (2 tablespoons) St. Germain

1 ounce (2 tablespoons) gin

1/2 ounce (1 tablespoon) lemon juice

1/2 ounce (1 tablespoon) simple syrup

3 ounces (6 tablespoons) Underwood The Bubbles (about 1/2 glass)*

Underwood Wine Cocktail

Place St. Germain, gin, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a glass of your choice.

Top off the glass with Bubbles (no need to measure). Garnish and serve. (Note: You can also make a large batch of St. Germain, gin, lemon juice, and syrup ahead if desired, then measure out 6 tablespoons per glass.)

Underwood The Bubbles St Germain Cocktail

Cocktail by A Couple Cooks

Photography by Nicole Morrison

A Vegan Thanksgiving

Vegan Thanksgiving with Underwood Nouveau

Whether this is your first vegan Thanksgiving, or you’re a ‘seasoned’ vegan professional, there are endless ways to enjoy Thanksgiving while ditching the meat. Our favorite Thanksgiving meal is always paired with the right wine, and our limited release Underwood Nouveau Pinot Noir pairs well with meat or meatless turkey, herbs like thyme and rosemary, and any roasted or mashed root vegetable.

Our Underwood Nouveau is a riff on a Beaujolais Nouveau, which is traditionally made from Gamay grapes in the Beaujolais region of France. Always looking for an Oregon angle, we decided to use our Pinot Noir grapes in the Underwood Nouveau for a fresh take on our traditional Pinot noir. The Gamay grape is actually a cousin of the Pinot Noir grape and flourishes in very similar climates.

Nouveau is known for being a fresh, fruity wine that celebrates the first pour of the season. 2021 is our third vintage and it’s our favorite so far. As a reminder, all of our wines are vegan and gluten-free. Enjoy!

Vegan Thanksgiving Salad

MARSHALL’S BRUSSELS SPROUT SALAD

INGREDIENTS:

½ pound brussels sprouts

½ lemon, juiced

½ cup olive oil

3 tablespoons Marshall’s Red Chili Lime sauce

2 tablespoons red wine vinegar

salt and pepper, to taste

4 cups mixed lettuce

2 mixed-color snacking peppers or bell, diced

1 cup spiced nuts* (see below)

Shaved parmesan for garnish (substitute Violife for vegan parmesan)

PREPARATION:

Clean and thinly slice the brussels sprouts.

In the bottom of a large bowl, whisk together the lemon juice, olive oil, and hot sauce, season with salt and pepper.

Pour the dressing over the brussels and toss to coat. Let sit for 10 minutes. Add the lettuce, peppers, nuts, and cheese and toss to combine.

*Easy spiced nuts: 2 cups of your fave nuts (I used hazelnuts and cashews), roast at 350° for 15 minutes, let cool, and toss with 1 teaspoon of olive oil, and 1 teaspoon sweet paprika, ½ teaspoon Marshall’s Volcano Sparkle, 1 teaspoon kosher salt.

Vegan Thanksgiving Mashed Potatoes

VEGAN MASHED POTATOES

(inspired by JULIE PIATT’S recipe)

INGREDIENTS:

2 heads cauliflower

15 medium potatoes – a mix of Russet and Yukon Gold

2 cups vegan mayo – Follow Your Heart or similar

1 stick vegan butter – Miyoko’s or similar

1 head roasted garlic

2 tablespoons sea salt

PREPARATION:

Slice the top half of garlic so tops of cloves are exposed. Drizzle olive oil and salt on top.

Replace top of garlic head. Wrap in aluminum foil and bake at 350° for 45-60 minutes, or until golden in color and soft.

Fill a large pot with water to 3/4 full.

Add the potatoes to the pot and boil on high until they are soft. For Instant Pot users, cut potatoes in half, add ¼-1/2 cup of water to bottom of pot, sit potatoes on steamer rack in pot, cook on high for 12 minutes. Let rest 3-5 minutes then manually release pressure.

In a separate large steamer pot, steam the heads of cauliflower until they are very soft and translucent. Instant Pot users, similar to potatoes but cook for 2-3 minutes on high.

For those who prefer to remove potato skins—empty the potatoes into a strainer, drain the water and gently rub the potato skins off with your thumbs under a cool stream of water. Omit step 4 if you prefer to leave skins on.

Combine potatoes and cauliflower into one pot and mash well.  Add all other ingredients and continue mashing until desired texture is reached and all ingredients are combined.

Add more salt, butter, or mayo as needed. Enjoy!

Vegan Thanksgiving Gravy

VEGAN MUSHROOM GRAVY

INGREDIENTS

½cup extra-virgin olive oil

½small onion, finely chopped (1/2 cup)

4-6ounces cremini mushrooms, finely chopped

½cup all-purpose flour

4 to 5cups vegan vegetable stock, preferably homemade but vegan bouillon cubes will work•1teaspoon soy sauce, more to taste

½teaspoon kosher salt

¼teaspoon black pepper

1 tablespoon light miso

PREPARATION:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer for 2 to 3 minutes until thickened. Season with soy sauce, miso, salt, and pepper.

For a smooth texture, blend in a high-speed blender. For chunkier grave, serve as-is, or pass it through a fine-mesh strainer.

Union Wine Co Vegan Thanksgiving with a Vegan Turkey

VEGAN TURKEY – VERY GOOD BUTCHER’S STUFFED BEAST

INGREDIENTS:

1 Stuffed Beast

BASTE:

1 cup veggie stock

1/4 cup vegan butter

1 sprig each thyme and rosemary

3 cloves of garlic

salt and pepper

PREPARATION:

Make sure to thaw the beast. Remove packaging and cheesecloth.

Baste your beast to keep it nice and juicy using your favorite recipe or our very good baste.

Cook the beast uncovered on a baking pan at 350° for 45-60 minutes, basting every 15 minutes to keep everything nice and moist. Make sure the center of the beast is above 160°. Remove from the oven once nicely roasted, let cool for a few minutes, serve, and enjoy!