Tips For The Season: Pinot Pomegranate Punch

Union Wine Co Underwood Pinot PunchOnce again the season to entertain is upon us. From Halloween straight through the New Year, it’s just a part of life that you will have more guests, throw more parties and have more responsibilities to entertain. But, there is no need to get stressed! One thing we all know about entertaining is that the more you can do ahead of time, the easier—and more fun—it all becomes.

One way to do that is to prep as much food as possible, but another way is to make sure you have plenty of delicious drinks on hand for your guests. And, one of the best ways to check this box is to create a punch or batch cocktail that can be done a few days in advance and stored in the fridge. So, we decided to help out and suggest an Autumnal Sangria style Pinot Noir Punch that has a little bit of a kick but still stays on the fruity side. It can be made up days in advance, and in fact, doing so will only improve the flavors.

Union Wine Co Underwood Pinot Punch

Pinot Pomegranate Punch

2 bottles Underwood Pinot Noir
2 C Pomegranate Juice
1/2 C Unsweetened Cranberry Juice
1/2 C Cointreau
1 C Spiced Rum (such as Flor de Cana)
22oz bottle (2 3/4 C) of Hard Cider

Garnish:
Pomegranate seeds
Cranberries
Orange slices
Cinnamon Sticks

Union Wine Co Underwood Pinot Punch

Combine all ingredients. It’s that simple!

Feel free to add or subtract any amounts to best suit your palate. Refrigerate ahead of time and serve cold, over ice or room temperature. Since the orange and cranberries float, place those in the punch as a garnish. The pomegranate seeds, however, will sink, so we recommend putting them in a small bowl and having your guests help themselves.

(Looking for a funky punchbowl and cup set on the cheap? I highly recommend checking your local Goodwill or Salvation Army!)

Never dealt with a fresh pomegranate? Well here is a nifty technique to help get the most from your fruit.

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Kitchen tip:
How to deal with a Pomegranate.

Step one:

Gently run a serrated knife around the equator of the pomegranate. The skin is very tough but not very thick, so its best to just barely break the skin to preserve the most amount of seeds.

Underwood Pinot Punch

Step 2:

Gently tear the fruit into two halves. You can then go on to tear the halves into smaller segments.

Underwood Pinot Punch

Step 3:

In a shallow bowl of room temperature water, gently break apart each section. All of the seeds will sink to the bottom and all the white pith will float to the surface, assuring easy separation without mashing any of the seeds. Simply dispose of the rind and all pith and strain the seeds through a mesh colander.  Keep covered in the fridge until party time.

Underwood Pinot Punch

Cheers!

Underwood Pinot Punch

Photography, Text and Cocktail by David L. Reamer.  (@dlreamer)

Oregon Surf Adventure: Cold Water & Canned Wine 

At Union Wine Co. we try to play just as hard as we work. Maybe a little harder. With the winery located just south of Portland, OR, we have the advantage of being able to leave work, point in any direction and set a course for adventure. We’re incredibly grateful to be able to call this beautiful part of the state our home. Today’s journey will take us just 75 miles away from the winery. However, the setting is entirely otherworldly, the Oregon Coast.

Union Wine Co Surf Trip
Meet Marcus Mejia. Marcus is one of our Marketing Associates here at UWCo. When not in the office with the rest of the team, you can find Marcus on the road, trailering our beloved 1972 Citroën van (Celeste) to and from events. Outside of work, Marcus enjoys escaping to surf the crisp waters of the Oregon coast. We followed Marcus and a few friends to Cape Kiwanda for a day of off-roading, some small wave surf and a lesson in “tailgate gourmet” etiquette.
Union Wine Co Surf Trip
All great surf sessions usually involve a bit of a hunt. If you’re lucky enough for the weather to cooperate and the swell to be in your favor, you still have to find the right spot. Here in the Pacific Northwest that can be a little tricky. There are soft sands to get stuck in, river and creek crossings that “don’t look that deep?” to drive through. However, the chase is half the fun. We did a bit of off-roading and beach cruising to get to just the right location. Heavy emphasis on the fun.
Union Wine Co Surf Trip
Union Wine Co Surf Trip
Union Wine Co Surf Trip
Union Wine Co Marcus Surfing
After hunting a few spots up and down the coast we settled into a nice spot to suit up and get in the water. With small waves and water temperatures lingering around 54 degrees Fahrenheit, an enjoyable surf session in Oregon may be better described as self-inflicted punishment. But when the fun happens it is well earned. And for those that wish to search it out, it is absolutely out there.
Union Wine Co Marcus Surf
Union Wine Co Marcus Meija
Union Wine Co Surfing
Union Wine Co Surfing
Union Wine Co Surf Trip
With wetsuits full of sandy cold saltwater and smiles on our faces, we decided it was time to find a place to set up the kitchen for the evening. We packed the truck back up with a board, dogs, and gear and headed to spot we had scouted earlier to enjoy a well-deserved post-surf meal.
Union Wine Co Underwood Pinot Noir Surf Tacos
Union Wine Co Underwood Surf Tacos
Union Wine Co Surf Trip Marcus
Once we regained the feeling in our hands, we set up our “tailgate kitchenette.” One thing to keep in mind, when your kitchen is also the back panel of your vehicle, be sure and find level ground. No one likes working hard at slicing that avocado in half only to watch it roll off the bed to become the dog’s next snack. Also, a level tailgate provides the best home for a delicious can of Underwood Pinot Noir. With the rig nice and balanced we decided that the first, main, and only course of the evening was going to be “Surfers Paradise Tacos”. Now, there are many iterations of this decadent menu item. However, normally the dish involves some ingenuity in regard to whatever is in the cooler at the time. If you’d like to try our post-surf meal first hand here’s a quick recipe.
Surfers Paradise tacos:

1 pack Olympia Provisions Smoked Chorizo
Tillamook sharp white cheddar
Arugula
1 Avocado
1 tomato
Large tortillas
1 can Underwood Pinot Noir
Mixed spices

Slice sausage and cook until slightly browned. Pour Pinot Noir over sausages to make light demi-glace. Add spices to taste. Prepare tortillas with arugula, cheese, tomato, and avocado. When the wine has reduced add sausage over top of prepped tortillas. Wrap it up and find a nice spot to enjoy the sunset and your taco. 
After consuming a healthy portion of tacos, wine, and tortilla chips we decided to hike up the hill to catch the sun setting over the water. By the end of the day, we had played in the sand, rode some small (very cold) waves and enjoyed each other’s company over wine and food. As far as adventures go, there’s not much more you can really ask for. Oregon is an incredibly special place, and we are very lucky to call it home. Until next time, keep those pinkies down.
Union Wine Co Surf Trip
Cheers.
Photography by Brandon Haley. @bhaleyimage  www.bhaleyimage.com
Text and recipe by Marcus Mejia.

Autumn Bounty: Butternut Squash Risotto

Union Wine Company Risotto

There are few Autumnal culinary trifectas as ubiquitous and delicious as Butternut Squash and Sage Risotto, (and few better ways to enjoy one of the best vegetables of the season.) For the uninitiated, risotto is not actually the name of the grain, but rather a way of preparation and presentation, traditionally an Italian alternative to a first course of pasta. Arborio rice is used mainly for its starch content, since making risotto is much more of a technique than preparing other rice. There is no “cover it, set a timer and walk away” when making Risotto. You are in it from beginning to end!

Because of its starch content, cooking arborio rice slowly, adding warm liquid in batches and with more or less constant stirring, helps develop these starches and gives risotto its unmistakably creamy texture.

Union Wine Company Risotto

Once you master the technique of making risotto, you can substitute a myriad of herbs, cheeses and veggies into your variations.

But let’s not get ahead of ourselves. First, let’s collect our mise en place, (the french cooking term meaning ’all in place’ and the best habit to develop when following these recipes.)

Union Wine Company Risotto

WHAT YOU WILL NEED

1 C Arborio rice
32 oz chicken stock
1/2 small onion
1 medium butternut squash
1 bottle of Underwood Pinot Gris
salt/pepper
curry powder
olive oil

STEP ONE: The Butternut Squash

Peel and dice 2 cups of Butternut Squash into 1/4 inch cubes. Separate into two 1 Cup piles.

Squash Pile 1:
Place squash and 1 TBS salt into a small saucepan. Cover with water and simmer until soft, about 15 minutes. Drain, mash with a fork or potato masher, and set aside in a warm place.

Squash Pile 2:
Get a thick-bottomed pan very hot, add 2 TBS olive oil and just when it starts to smoke a little, add the second Cup of diced squash, seasoning liberally with salt, pepper and a few pinches of curry powder. Allow the pieces to pick up some color in the pan, but do not burn. Once cooked through—about 10 minutes, place on a paper towel to drain excess oil. Set aside.

Union Wine Company Risotto

STEP TWO: The Risotto

Prep:
Peel and dice half of a small onion. Set aside.
Take 5 sage leaves, roll them into a tube and slice into very fine ribbons. Set aside.
Pour the chicken stock into a pot and warm, but do not boil.

Risotto:
In a heavy-bottomed pot, add 2 TBS of oil and sauté the onion on medium heat for 3-4 minutes to soften but not color. Add the cup of Arborio rice and sauté, stirring constantly for 5-10 minutes. Season with salt and pepper. When the rice is evenly translucent, pour in 1/2 Cup of Underwood Pinot Gris. Continue to stir and cook until all of the wine is absorbed by the rice. At this point, begin to add warm stock, one or two ladlefuls at a time, continuing to stir, and thus developing the starches in the rice. Continue adding stock until risotto reaches your desired texture.

Union Wine Company Risotto

FINISHING THE DISH:

At this point, adjust seasoning, stir in the mashed squash and fresh sage until evenly incorporated. Gently stir in half the roasted squash squares. Evenly distribute among the bowls and add the rest of the roasted squash. Garnish with some fresh or fried sage leaves.

Bon Appétit! and keep those #pinkiesdown

Union Wine Company Risotto

Photography, Text and Recipe by David L. Reamer.  (@dlreamer)

Autumn Dessert: Spiced Oat and Pear Blondies

Are you part of the Alison Roman craze? She is a recipe creator and cookbook author who writes for The New York Times and Bon Appetit. A couple of her recipes, including a certain viral cookie and stew, have made her a little bit Instagram famousHer second cookbook, Nothing Fancycomes out next week and we are among the many who are excited about its upcoming release. Alison’s ethos of enjoying time with friends and keeping things simple echo our beliefs here at Union Wine Co. You don’t need to have your pinkies in the air to eat and drink quality food and wine.

#pinkiesdown

With the weather turning into true Oregon Fall (nonstop rain) we’ve been craving a simple autumn dessert. Perfect for curling up on the couch with a blanket and glass of Underwood Pinot Noir. So we searched her dessert archives and found a recipe for this Spiced Oat and Pear Blondie. It tastes just like Fall and is best served warm straight out of the oven.  

Union Wine Company Pear Blondie

 *Recipe was written by Alison Roman and published at bonapetit.com

INGREDIENTS 

Topping
⅓ cup all-purpose flour
⅓ cup old-fashioned oats
¼ cup (packed) dark brown sugar
¼ teaspoon kosher salt
3 tablespoons chilled unsalted butter, cut into ½” pieces 

Blondie
Nonstick vegetable oil spray
½ cup (1 stick) unsalted butter, cut into ½” pieces
1½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1¾ cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups ¼” cubes cored peeled firm pears (such as Bosc or Bartlett; about 2 large) 

Union Wine Company Pear Blondie

RECIPE PREPARATION 

Topping
DO AHEAD: Combine flour, oats, brown sugar, and salt in a medium bowl. Using your fingertips, rub in the butter until moist crumbs form and no dry flour remains. Cover and chill. Keep chilled. 

Blondie
Preheat oven to 350°. Coat a 13x9x2” baking dish with nonstick spray; set aside.

Union Wine Co Blondies

Stir butter in a medium saucepan over medium heat, swirling occasionally, until melted, deep golden brown, and dark brown bits form at the bottom of the pan (do not burn), 7–8 minutes. Pour into a medium bowl; let brown butter cool slightly. 

Whisk flour, oats, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk brown sugar, eggs, and vanilla in another large bowl until the mixture is smooth. 

Union Wine Company Blondie

Slowly stream brown butter into brown sugar mixture, whisking constantly; whisk until well blended. Add pears to dry ingredients; toss to coat. Stir into brown sugar mixture (batter will be thick). Using a spatula, scrape batter into prepared pan. Smooth top. Scatter chilled topping over batter. 

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out almost clean, with a few moist crumbs attached, 30–35 minutes. Transfer to a wire rack and let blondie cool completely in pan. 

Union Wine Company Pear Blondie

Homemade Soup: Silky Smooth Seven Veggie Soup

Union Wine Company Fall Soup

With the arrival of autumn, it is true that we begin to lose all those delicious colorful vegetables that seemed so plentiful just a few weeks ago. But the following months give us the opportunity to really explore some fresh new realms in the kitchen, i.e. amazing soups and stews. Once you get the general techniques down, there are literally endless variations that will keep you and your family happy, warm and well-fed through the winter.

If you are new to the world of homemade soups, it’s best to start simply, with a delicious blended soup. We wanted to jazz things up a little bit, so we decided to start with a soup that is both simple and complex at the same time. By incorporating seven different vegetables into this blended soup, the technique is still relatively easy but the taste is much more nuanced.

So without further ado, let’s first head out to the local supermarket to collect everything you will need.

Union Wine Company Fall Soup

Seven Vegetable Blended Soup
Makes 2 Quarts

2 medium sweet onions
2 large cloves of garlic
2 large carrots
3 stalks of celery
1 large stalk of broccoli, stem removed
2 medium white or golden sweet potatoes
1 large Delicata squash, peeled and seeded

5-6 cups organic vegetable or chicken broth
olive oil
salt and pepper
1 small lemon

For garnish:
toasted pumpkin seeds
ground cayenne pepper

STEP ONE:

Peel and chop all 7 vegetables into a uniform size. This doesn’t have to be perfect, as you will be blending everything, but keeping all the pieces a similar size assures equal cooking time for everything.

Union Wine Company Fall Soup

STEP TWO:

Heat 2 Tablespoons of olive oil in a large high walled pot or rondeau. Add onions, garlic, carrots and celery and season with salt and pepper. Keep stirring so veggies don’t develop any color.

After 5-10 minutes, add celery, broccoli, sweet potato and squash. Re-season slightly and keep moving all vegetables around in the pot to soften but not brown.

After another 5-10 minutes, add the broth and bring to a simmer. Cook until all vegetables are fully soft. Turn off heat and let the pot rest on the stovetop for 10 minutes to cool down slightly.

Now you are ready to blend…

Sidebar:
To Vitamix or not to Vitamix

Union Wine Company Fall Soup

Many people swear by their Vitamix. And I won’t lie, its a lean mean blendin’ machine. If you own one, I highly recommend you use it. But if you happen to still own an old school blender, fear not. You can still make a delicious smooth soup, you just have to pay a little closer attention.

STEP THREE:

If using the Vitamix, blend in 2 batches, trying to get roughly the same amount of vegetable and broth in each batch. Add just enough liquid to cover the vegetables. You can always add more liquid if need be, but if you add too much, your soup will be too thin.

If using a smaller blender, patience is the virtue! Blend in 5 or 6 batches—the most important thing is to not overcrowd the vegetables so that they can blend smoothly. Pulse vegetables at first to break them down more evenly. A little extra broth or water may be necessary when doing it this way.

STEP FOUR:

As you blend the soup, return each finished batch to a new, clean pot on the stove. Once you have blended all the soup, readjust seasoning with salt, pepper and a squeeze of lemon juice. Reheat soup if necessary and ladle carefully into bowls.

Garnish with the toasted sunflower seeds and a small amount of cayenne pepper (a lot goes a long way!) This soup pairs beautifully with a nice cold glass of Underwood Pinot Gris.

Bon Appétit!

Union Wine Company Fall Soup

Photography and Text by David L. Reamer.  (@dlreamer)