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.

Ataula_I Ataula_31Ataula_blog2Ataula_30Ataula_17Ataula_4R+HAtaula_18StJack_IIStJack_2StJack_16StJack_8StJack_13StJack_5ElderHall_title copyElder Hall_12ElderHall_6Elder Hall_1ElderHall_4NedLudd_IV NedLudd_1NedLudd_3NedLudd_6NedLudd_1Departure_11Departure_8Departure_3Departure_10 DEPARTURE_13Departure_16

Photography by Julia Saltzman

 

Riesling Americano

December14_6

Ring in the New Year with this months cocktail, a Riesling Americano with our 2013 Kings Ridge Riesling.

Makes 1 Serving
.75 oz Campari
1 oz Dolin Dry
.75 oz Verjus Syrup
1.5 oz 2013 Kings Ridge Riesling
1-2 oz Soda Water

Pour over ice Campari, Dolin, Verjus and Riesling. Stir well and top off with soda and orange peal.

Cheers and Happy New Year!

December14_5December14_3December14_2December14_1Photography by Julia Saltzman

New Traditions

Thanksgiving_14

This year the Union Wine Co. family raised our glasses to new traditions and celebrated Thanksgiving a few days early. We gathered around the table for a gratifying meal prepared in some way by each one of us. As bottles of wine camouflaged in brown paper bags were passed around, we tested our sometimes deceiving tastebuds and enjoyed eachother’s company. The evening was a much-needed pause from the crazy routine that surrounds our day to day life at the Industrial Chateau.

 

Thanksgiving_12Thanksgiving_11Thanksgiving_3Thanksgiving_9Thanksgiving_6Thanksgiving_13Thanksgiving_10Thanksgiving_1Thanksgiving_15Tahnksgiving_2Photography by Julia Saltzman

Movember

On November 1st, the guys of Union Wine Co. proudly joined the Movember movement, shaving one final time to create clean slates for the mustaches they will grow during the month. The ceremonial shave even included JP, our winemaker, who gave up his cultivated 10 year beard for the cause, with some determined help from the crew.

Movember_2The Movember Foundation is a nationwide campaign that helps raise awareness and funds for men’s health issues; specifically prostate cancer, testicular cancer, and mental health. The lack of understanding on the health issues men face is alarming:

  • The average life expectancy of men is five years less than women.
  • 1 in 2 men will be diagnosed with cancer in their lifetime.
  • Men are 24 percent less likely than women to have visited a doctor within the last year.

There are lots of complicated and sometimes controversial reasons why men’s health is in a relatively poor state; to change this, The Movember Foundation encourages men to grow a mustache throughout the month of November. Using the mustache as a catalyst, the idea is to bring about change and give men the opportunity and confidence to learn and talk about their health and take action when needed.

By the end of the month, the guys will all be sporting mustaches, some more impressive than others. Join us in learning more about men’s health by visiting The Movember Movement and NAMI by following us as we document their bristly progress on our blog and social media. Feel free to visit our donation page and help us make a difference.

 Movember_16

Movember_8 Movember_4Movember_7Movember_5Movember_9Movember_1Movember_10Movember_18Movember_14Movember_13Movember_15

 

Monthly Cocktail: Boo

MC_12This months cocktail is made in the spirit of All Hallows’ Eve.
Enjoy!

Makes 2 Servings
1.5 oz Rum
1.5 oz Aquavit
1 oz Aperol
3 oz Toasted Pumpkin seed infused Muscat wine
2 oz gomme syrup or strong simple syrup
1 oz Lemon Juice
15-20 drops of Bitterman’s Xocolatl Mole Bitters
 2 cinnamon sticks

Pumpkin Seed infused Muscat Wine
375ml of Wine (a half bottle)
50g of toasted pumpkin seeds
(You can use any aromatic wine, such as muscat, gewürztraminer, riesling, even possibly sauvignon blanc.)
 Leave seeds in the wine for a few hours or overnight.

  1. Chill two glasses very well.
  2. In a large mixing glass with ice, add the Rum, Aquavit, Aperol, Muscat wine, simple syrup, lemon juice and bitters. Stir well
  3. With a torch, burn the end of the cinnamon stick, lay on a non-reactive surface and turn the well chilled glass upside down over the burned end of the cinnamon stick. Leave for 15-20 seconds or longer
  4. Turn the glasses over and grate the unburned end of the cinnamon stick over the top of the glass. Make sure to get some on the rim of the glass.
  5. Strain the drink into the glass and garnish with the cinnamon stick.

Thanks to Chefsteps for the idea of the burning cinnamon stick.MC_4

MC_13MC_8MC_10MC_7MC_11