Posts Categorized: Partners

The Story Behind The Riesling Radler

underwood riesling radler ingredients

At Union Wine Company, we’re fond of breaking patterns. We’re not afraid to mix our wine with other quality ingredients to bring new wine drinking experiences to life. Enter Underwood wine coolers. Our wine coolers are a combination of innovation, art and craft, paired with our commitment to stay local and support the artisans of Oregon. First up: meet the Underwood Riesling Radler.

More than a year ago our fearless leader, Ryan Harms, who’s always pushing the boundaries, asked our wine production team a question that started it all: what if we could make something along the lines of a Radler*, but with wine? 24 hours later, a trial blend was in front of him and the Riesling Radler was born.

*For those that aren’t familiar with what a Radler is: simply put, it’s a traditional German beverage that is half beer, half fruit soda.

goschie farms

Let’s rewind a little. Long before our Radler came to be, we partnered with Goschie Farms, nestled within the hills of the scenic Willamette Valley, to grow Pinot Gris grapes. We pride ourselves in developing and maintaining strong relationships with our growers, and Goschie Farms has been a staple in our winemaking process for over 4 years. More so, they have been a fixture in the Oregon hop farming community for 130 years. So, when we started playing with the idea of a Riesling Radler, partnering with them was a no-brainer.

hops at goschie farms

Goschie Farms is currently managed by fourth generation farmer Gayle Goschie along with her brothers Gordon and Glenn. In 2009, Gayle became the first woman to be awarded the International Order of the Hop, which is the highest honor in the hop community. Rumor has it that Gayle has been running forklifts since before she could walk, and on any given day you’re likely to find her in rubber boots working outside in the crop fields. Gayle strongly believes in the responsibility to conserve and improve our lands, not only as good business sense, but as critical to building future farm leaders.

gayle goschie

Sustainability continues to take a front seat in Goschie Farm’s daily operations. They are the first ever hops grower to be certified as Salmon-Safe, recognized for their conservation practices that protect water quality and native salmon. They also use solar power to operate their facility and have achieved their LIVE certification for sustainability.

goschie hops

Turning back to our Riesling Radler, under Gayle’s leadership and in partnership with our winemaking team, Goschie Farms helped us identify hop varieties that would achieve the flavors and characteristics we were looking for. The final formula combines Riesling wine, Crystal and Cascade hops and grapefruit juice. The goal was to pull some of the flavors from beer, while still keeping the Radler wine-based. The result is a session-able, 3% ABV wine cooler that bridges the gap between approachable wine and craft beer.

We couldn’t be prouder to work with Goschie Farms to put the hop in our Riesling Radler. Stay tuned to see what’s next…

“It’s far better to be challenged by the work than to be overwhelmed, and we all know how overwhelming it can be because farming is hard work. But it’s boots on the ground, hands in the dirt, good honest work.”

– Gayle Goschie

hop farm gayle goschie

Photography by David L. Reamer

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

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

 

SF Can Launch

This week we stepped away from work at the winery and headed to San Francisco to celebrate the launch of our Pinot in a can with our friends at Marine LayerTaylor Stitch, and Huckberry

We spent time exploring this wonderful city visiting shops and restaurants that we have long admired from afar, such as Sight GlassCoffee and Swan Oyster Depot  to name a few.

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!

Sf event flyer

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Photography David L. Reamer

New York Launch Party

Last week we flew to New York to celebrate our Underwood Pinot in a Can launch at the new Will Leather Goods shop. With a Bark Hot Dog in one hand and a tote filled with Quin Candy, Jacobsen Salt and an issue of 1859 Magazine in the other our cans were in great company. Here are a few snapshots from this fantastic evening. Thanks to everyone who came out to support us.

Enjoy!

(we know we sure did)

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Photography by Kimberley Mufferi