Make Summer Last Forever

We worked with Portland mixologist, Douglas Derrick, to create a Rosé libation to help make summer last forever.

Broad City Punch

2.5 oz Underwood Rosé

1.5 oz white grapefruit juice

1 oz Aria Gin (or London Dry Style)

1 oz chamomile syrup

2 dashes cherry-anise bitters (Peychaud’s or Creole)

Build all ingredients in a mixing tin. Shake, strain into 10 oz glass filled with ice. Garnish with a long stem mint sprig.

Bartender note: 

For the chamomile syrup, brew 2 chamomile tea bags in 8 oz hot water. Steep for 5 minutes, filter out tea and sir in 1 cup bakers sugar while hot. Let cool and refrigerate in airtight container for up to 5 days.

 

About Douglas Derrick

Southwestern by birth, Italian by heritage, and Northwestern by preference, Douglas Derrick has found his home in Portland’s thriving restaurant scene. On top of leading The Negroni Social and inspiring Negroni Week, a world-wide charity event which joins bars from all over the world to raise funds for local charities with Imbibe Magazine and Campari, Derrick creates handcrafted cocktails in the way chefs that he has worked with create menus: by using seasonal and in-house, made from scratch ingredients that change with the farms they source from. He works full time for Campari America, preaching the gospel of Negroni to bars all over the world.

 

Photography by David L. Reamer

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

Grilled Pizza Cook-off 2.0

There is a tradition at Union Wine Company that involves two tenacious competitors and a heck of a lot of dough. It rolls around every 2-3 years, similar to snowfall in Portland, and like snow after a month of solid rain, it is warmly welcomed by all.

We’re talking about the (Sometimes) Bi-annual Grilled Pizza Cook-Off. The humble but hardy contestants include Ryan Harms, our owner, and JP Caldcleugh, our winemaker. JP took the cake in the last cook-off, and after a couple years of regrouping, Ryan was ready for a comeback.*

Each contender put a lot of heart into their homemade dishes. Ryan devised a signature sauce with hand torn tomatoes that kept us coming back for slice…after slice…after slice. JP concocted a prosciutto pie that featured pizza’s best friend: basil, fresh from the Amity Vineyards garden.

As per tradition, the entire Union team gathered in the winery parking lot to do the real hard work – judging the pizzas. Everyone loves a good comeback story, and in true Hollywood fashion this year’s pizza crowning went to Ryan.

However, with full bellies and faces adorned in post-pizza glow, it was agreed that we all truly won the grilled pizza cook-off.

*Or, our Director of Finance Eric was just in the mood for pizza.

 

Photography by David L. Reamer

Rosé Iced Tea

Grab that rocking chair. This twist on a summertime staple will quickly become your cocktail of choice for those front porch happy hours.

Rosé Iced Tea

2 bottles Underwood Rosé (or 4 cans)

1 quart-size sachet Smith Teamaker Hibiscus Iced Tea

5.25 oz fresh-squeezed lemon juice

2.75 oz simple syrup

Steep 1 quart size sachet of tea in 2 bottles of Rosé for an hour, no longer than two hours. Remove sachet, add simple syrup and lemon juice to wine and stir. Serve over ice with a lemon twist. Makes around ten 5 oz drinks.

Photography by David L. Reamer

Rosé Sangria

With these hot temperatures hitting the country, Rosé Season is in full swing. Stay cool with our take on sangria using Underwood Rosé.

Rosé Sangria

Serves two

1 Can Underwood Rosé

1/2 oz lime juice

1/3 C grapefruit juice

2/3 C grenadine

ice

 

Mix all ingredients. Garnish with small slices of pink grapefruit. Add ice and enjoy.

Choose your own adventure…

To make it sweeter, top each glass with ginger ale
To make it bubbly, top each glass with sparkling water
To pack an extra punch, add 3 oz of white rum to the mix

Photography by David Reamer