This year we wanted to try something a little different for a warm holiday drink. We came up with a new spin on the classic mulled wine, which is typically made with red wine, and created a version using our Underwood Pinot Gris. It still has the same spices and gives you that warm comforting feeling. And, it’s perfect for welcoming Thanksgiving guests, cozying up in a snowy winter cabin, or putting in a to-go mug for your Christmas tree-hunting adventure. Cheers!

Underwood Pinot Gris White Mulled Wine

White Mulled Wine

1 bottle of Underwood Pinot Gris
1 cup cognac
6 figs, sliced and stem removed
2 pears, sliced
2 cinnamon sticks
3 star anise
1 lemon, sliced

Combine the wine, cognac, figs, pears, cinnamon sticks, star anise, and lemon in a saucepan. Bring to a gentle simmer over low heat for 30 mins and up to 1 hour. Do not boil. Strain to remove solids and serve warm. Serve with a slice of fresh fig, cinnamon stick, and star anise.

Underwood Pinot Gris White Mulled Wine

Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.

The Bubbles Bloody Mary

While technically fall, this year October has felt much more like the tail end of summer. Here in the PNW, we have been having beautiful warm summer days. There are still plenty of tomatoes hanging ripe on the vines and if you’re lucky, you might even be able to find some local strawberries. With the change of seasons, too many tomatoes, and Halloween on our minds, we present The Bubbles Bloody Mary. We know it sounds crazy, wine instead of beer, but give it a try!

Underwood The Bubbles Bloody Mary


1 oz vodka
4 oz roasted strawberry bloody mary mix (recipe below)
1/2 tsp Worcestershire sauce
1/4 tsp balsamic vinegar
1 tsp celery salt
1/4 tsp paprika
2 tbsp sea salt
Underwood The Bubbles
celery sticks, strawberries, & cherry tomatoes for garnish

Mix paprika, celery salt, and sea salt together in a bowl. Rim glass with a lime wedge and dip into the salt mixture. Add remaining ingredients to a shaker and shake over ice until chilled. Pour into prepared glass and top with The Bubbles.
Garnish with celery sticks, fresh strawberries, and cherry tomatoes.

Underwood The Bubbles Strawberry Tomato Bloody Mary

Roasted Strawberry Bloody Mary Mix

1 pint of strawberries, hulled
4 ripe plum tomatoes, cut in half
2 stalks celery
1 clove of garlic
1 fresno pepper
1 banana pepper
1/2 red bell pepper
3 sprigs of parsley
juice from 1 lemon
juice from 1 lime

Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the strawberries, tomatoes, garlic, and peppers on the sheet and roast for 20 minutes. Flip and roast for 10 minutes more. Remove from the heat and allow to cool. Place all the ingredients into a blender and blend until smooth. Strain through a fine sieve and discard the pulp.

Underwood The Bubbles Bloody Mary

Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.

Rosé Elderflower Granita

Rosé Elderflower Granita

What’s better than a frozen treat on a hot August day? A frozen treat featuring Underwood rosé wine. This granita is very simple to put together and is a crowd pleaser.

Enjoy on a back patio on the hottest day of the week and daydream that summer will never end. Cheers!


2 cups Underwood rosé
1 oz elderflower liqueur
1 cup cubed watermelon
1/4 cup lime juice
1/4 cup sugar

Place all ingredients into a blender and blend until smooth. Pour into a 9” x 13” baking dish and place into the freezer. Freeze overnight. Flake the granita with a fork until slushy, then freeze again. Scoop and serve!

Rosé Elderflower Granita

Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.

Sparkling Rosé Paloma

Underwood Rosé Bubbles Paloma Cocktail

We’re happy to be working with Alyson of @wildfolklore and author of The Flower Infused Cocktail on a series of cocktails. This cocktail is a refreshing spin on the Paloma.

We’re imagining enjoying this drink while sitting on a beach somewhere warm, but if you happen to be on the coast in the Pacific Northwest mid-summer with your raincoat on(!), this cocktail will still give you the feeling of summer.

Enjoy with friends, and a rice and bean bowl filled with summer produce straight from the farmers’ market.

Underwood Rosé Bubbles Paloma


2 oz Blanco tequila
2 oz grapefruit juice
1/4 oz orange juice
1/4 oz lime juice
1/2 oz simple syrup
1/4 oz Campari
Underwood Rosé Bubbles
grapefruit slice for garnish

Add tequila, grapefruit juice, orange juice, lime juice, simple syrup, and Campari to a shaker and shake over ice until chilled. Strain into a glass over ice and top with Rosé Bubbles. Garnish with sliced grapefruit and a pinch of flake salt.

Underwood Rosé Bubbles Paloma Cocktail

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.


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.



Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers

Underwood Pinot Noir and Mushroom Burgers