Brett Stenson Artist Spotlight: Behind the Design of Our New Cans

 


My process usually starts with some sort of trip or some sort of experience first, like, how do I develop a strong emotional connection to something I’m going to start drawing or carving? So it starts with coming up with what am I emotionally connected to? And then from there, I start sketching stuff, come up with the composition, come up with the idea.

Brett Stenson Artist Spotlight

Brett Stenson Artist Spotlight

If you go out and draw something that is laying in a stream, you’re going to see a composition that nature made, you didn’t make it up sitting at your computer, like you had to be subjected to it and look at it and accept it for how beautiful or weird or not that beautiful it looks and turn it into something that it is really interesting and cool on paper because if you do it cool, somebody is going to enjoy it so you don’t have to overthink it very much.

Brett Stenson Artist Feature

The idea behind the cans was based on having your own perspective when you’re standing in a river and being able to look down and see fish swimming in rocks and plants. So it almost puts you in a place of, oh, I’ve stood here before or I’ve been in this place before. I think what was cool about designing something that you had to spin and look at was that I wanted it to feel almost like an infinite continuous loop of a river, kind of like passing by as you spin it.

Brett Stenson Artist Feature

I feel like Union Wine and Underwood has such a great reach that they can show a lot more people in an unexpected way, you know, you think you drink it and you’re like, yeah, it’s wine, but it’s also made of water. If it’s not good water, it’s not going to be good wine. So you have to have great water. That makes great grapes. That makes great wine. Making artwork or making design work for people that are going out there and protecting trails, protecting forests, is my way of helping by making things that raise awareness for that stuff because I don’t necessarily have the knowledge or energy to go out and like, know how to protect a river or make it more fertile for fish to live in because that’s what biologists are for. So my design work is like my way of connecting to the things I care about.

Brett Stenson Artist Feature

Spring Brunch paired with Rosé

Spring Brunch with Rosé
While our gatherings indoors might still be small, that doesn’t mean you can’t go big with a delicious brunch spread. These recipes pair great with our Underwood Rosé, so if you’re going for a “rosé all day” type of day, these tasty dishes will keep you balanced.

First up—a Spring Quiche!

A Very Simple Crust

1 1/2 C flour

1 t salt

1/2 C (1 stick) butter chilled

cold, iced water (about 3T)

Add flour, salt, and sugar in the mixer. Mix until combined.

Cut butter into small cubes. Add a few at a time. Mix until texture is like a crumble.

While the mixer is on, slowly add cold water, a tablespoon at a time, to the dough until it forms a ball.

Flatten dough into a disc and wrap to be stored in the frig until firm and cold (about 1 hour)

Preheat oven to 425F. Roll out dough and fit into deep pie dish. Prebake crust using blind baking supplies (I used foil and dried beans) for 15 minutes.

While crust is pre-baking, start on the egg mixture.

Egg Mixture

10 Eggs

1/2 C Chevre (half mixed into eggs, other half scattered on top)

Wild Spring Onion (or you can use Ramps if they are available), chop up 2 to go into egg mixture, and slice 2 to vertically and thinly to arrange on top of the quiche.

Garlic

Spinach Bunch

Salt and Pepper

Spring Quiche

Instructions

Clean Spinach in a large bowl of water and dry.

Saute garlic and wild onion over low-med until slightly caramelized. Add cleaned spinach to garlic and spring onion. Cook until most is wilted. Set aside.

Whisk eggs, 1/4 C goat cheese, and 2 T of water together until blended. Add salt and pepper.

Add spinach and spring onion to the egg mixture.

Pour mixture into pre-baked crust.

Scatter the leftover goat cheese into chunks to float along the top. Lay the thinly cut spring onions along the top to float as well.

Turn oven down to 350F, bake until the crust is golden brown and the middle is firm, about 30 minutes.

Escarole Salad with fennel and strawberry, white wine vinaigrette

White Wine Vinaigrette

1 T White Wine Vinegar (Champagne/ Moscato)

2 T Extra Virgin Olive Oil

Salt and pepper

Salad

Fennel

Strawberries

Lettuce or Escarole if you like more of a bitter taste

Instructions

Whisk together the ingredients for the vinaigrette.

Slice 8 strawberries

Thinly slice 1/2 cup of fennel.

Wash, dry, and then tear apart lettuce leaves.

Toss all ingredients together in a large salad serving dish and pour the vinaigrette on top and toss again.

Rhubarb Loaf

Rhubarb WALNUT BREAD
(Recipe from King Arther Baking)

2 1/2 cups sliced rhubarb, plus 3 or 4 colorful stalks for garnish

1 3/4 C all-purpose flour

1 C sugar

1/2 t baking soda

1/4 t salt

1/4 t nutmeg

1 T lemon zest

1/2 C chopped walnuts

2 large eggs, at room temperature

1/2 C vegetable oil

1 T coarse sugar for topping; optional

Instructions

Put the rhubarb (minus your brightest red stalks for the garnish) into a 2-quart saucepan and cook over low to medium heat, stirring occasionally until it collapses and cooks down. Remove from the heat and cool; you should have about 1 1/2 cups. Set aside.

Preheat the oven to 350°F. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan.

In a medium bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and lemon zest (or lemon oil). Stir in the walnuts.

In another bowl, whisk together the eggs and vegetable oil. Combine with the 1 1/2 cups of cooked rhubarb.

Stir the egg and rhubarb mixture into the dry ingredients, mixing until the batter is evenly moistened. Transfer the batter to the prepared pan, and sprinkle with sparkling sugar.

Wash the reserved rhubarb stalks and cut in half, lengthwise. Place cut-side down on top of the batter in the pan.

Bake the bread for 55 to 60 minutes, until a cake tester, toothpick, or paring knife inserted into the center comes out clean. Remove the loaf from the oven and cool it in the pan for 15 minutes. Then remove it from the pan and place it on a rack to finish cooling completely before slicing.

Store the bread, well wrapped, at room temperature for three days; or sliced and frozen for up to 3 months.

Rosé Brunch

Strawberry Rosé Daze

Underwood Rosé Cocktail

Here in the Pacific Northwest, we welcome spring with open arms. There might be a day here and there when it’s pouring rain, or raining one minute and perfectly sunny the next. But then there is that day when it’s beautiful, low 60s, clear skies and we can feel the rain drying up and more warm days to come. For those perfect spring days, we have a cocktail to celebrate with.

Strawberry Rosé Daze

1 oz Tequila

.5 oz Aperol

.75 oz fresh lemon juice

.5 oz strawberry simple syrup

1 oz Underwood Rosé

Underwood Rosé Cocktail

Strawberry simple syrup

In a saucepan, add one cup water to one cup sugar and one cup diced strawberries. Simmer and stir until sugar dissolves. Reduce heat and stir for 5-7 minutes. Remove from heat and let mixture cool to room temperature. Transfer through a strainer into a refrigerator-safe container for future use.

Directions

Stir tequila, aperol, lemon juice, strawberry simple syrup, rose and ice. Put a round or large ice cub in an old fashion glass. Pour in cocktail and top with a cut strawberry. Enjoy!

Underwood Rosé Cocktail

We suggest enjoying this cocktail while daydreaming about summer and listening to our Summer Daze Playlist.

Underwood Rosé Cocktail

Backcountry with Ali Lev


As the seasons start to change, there is still a part of us that wants to hold onto the last season. In the Pacific Northwest, the end of February and the beginning of March is a great time to take advantage of the final snowy days on the mountain. Go out solo, with your partner, or with your pups, and of course, don’t forget to throw some Underwood cans in your pack. Our friend, Ali Lev, tells her story below.

Union Wine Co Backcountry Skiing

My name is Ali Lev and my husband’s name is Brad Burnham, and we have two Husky’s named Fiona and Tucker.

Tucker is very much a mama’s boy and very rambunctious but wants to do whatever I’m doing, and Fiona is a typical husky in being very independent and beats to her own drum and comes when she feels like it. But they’re both really good. One of the motivating factors to get me outside is to see them happy and running in the snow.

Union Wine Co Backcountry Skiing

When I was a kid, one of the things that I hated about skiing was being uncomfortable, whether it was being too hot or too cold or too tired or too windy.

I hated the constant fluctuation of discomfort.

And as an adult, I kind of have embraced the discomfort a lot more because I feel like that’s when I’m challenged and I am able to, like, feel those raw feelings more. As they say in back-country skiing, you’ve really got to earn your turns. And even if you’re only doing one lap, you really got to work for it and enjoy the entire day, not just the downhill part. Oregon has been a really pleasant surprise for both Brad and I.

Union Wine Co Backcountry Wine

There’s something really special about having so much greenery all year round. You just feel like there’s life around you at all times. I think that for myself and a lot of others that struggle with mental health issues, whether that’s anxiety and depression or other things, the outdoors is a place where you can let go of all the stresses in life and just be present; creates a sense of freedom that I often don’t feel in other areas of my life.

Union Wine Co Backcountry

It’s not always about going out and having big powder turns.

Sometimes you’re not going to get that, and it’s just about getting fresh air and getting the dogs exercise and being out with friends or your partner and just enjoying the day itself.

Union Wine Co Backcountry

Find a few mental health resources below:

NAMI Oregon
Better Help
The Loveland Foundation
Bigger Than The Trail

The Underwood Pinot Queen our take on PUNCH’s Red Queen

Underwood Pinot Noir Cocktail

This cocktail is the perfect end to winter. It tastes balanced and refreshing, while still including some winter notes of wine, whiskey, and herbs. We’ve been fans of Lo-Fi, who makes aperitifs in California, so we were excited to try their Amaro. An Amaro is a herbal liquor commonly made by European producers. Lo-Fi’s version is infused with anise, cinchona bark, orange oil bitters, hibiscus, grapefruit, ginger, bois de rose, and gentian root. The flavors round out nicely with subtle bitterness.

Lo-Fi Aperitifs

A few notes before we dive in.

You can purchase premade simple syrup, but it’s also very easy to make at home. It does need some time to chill, so a good thing to remember to do in the morning or the day before.

While sometimes garnishes can be an over thought, we say don’t skip this step. It makes your at-home cocktail feel like it came from a bar, and the smell of herbs and fresh lemon you get with each sip heightens the sensory experience.

Underwood Pinot Noir Cocktail

Homemade Simple Syrup

Combine 1 cup of water and 1 cup of sugar in a small saucepan. Place it over medium heat and once it starts to simmer, stir until the sugar is dissolved. Turn the heat off and place the simple syrup in another container to chill. This can be made ahead of time and kept in the fridge.

The Underwood Pinot Queen

Serving: 1

3 ounces Underwood Pinot Noir

1 ounce Freeland Spirits Bourbon

3/4 ounce lemon juice

1/2 ounce simple syrup

1/2 ounce Lo-Fi Gentian Amaro

Garnish: lemon wheels, fresh thyme, sage, rosemary

Underwood Pinot Noir Cocktail

Directions:

1. Combine the wine, bourbon, lemon juice, simple syrup, and amaro in a cocktail shaker.

2. Add ice, shake, and strain over crushed ice into a tall collins glass.

3. Garnish with lemon wheels, fresh thyme, sage, and rosemary.

Underwood Pinot Noir Cocktail

Recipe by PUNCH