Reinventing Rosé: Pink and Polka Dot Rosé Ice Pops

Underwood Rosé Popsicles

Here at Union, we obviously love to drink our wine, but we are also always looking for new and interesting ways to enjoy them. Today we bring you a delicious and incredibly simple recipe for fruity, blueberry polka dotted Frozé Ice Pops. With just a little patience and a few simple ingredients, you will be the hit of the party this summer.

There are lots of great silicone ice pop molds on the market but for this recipe we used the Stephenie brand mold. They make 10 pops measuring about 2.5 oz per pop. (You may need to adjust the amounts in the recipe if using a different mold.) Also, you have to buy the popsicle sticks separately.

Underwood Rosé Popsicles

Rosé Ice Pops

Here’s what you will need to get started.

Pink and Polka Dot Popsicles

12 oz Underwood Rosé
6 oz pink grapefruit juice
4 oz fresh lime juice
4 oz cranberry juice cocktail
2 oz simple syrup
1 container fresh blueberries


Combine all of the ingredients except the blueberries in a large mason jar. Stir well and put this in the refrigerator until very cold.



To ensure even placement of blueberries, you will need to build the ice pops in three stages. The reason for this is that blueberries float and if you were to put the blueberries and liquid into the molds all at once, by the time the pops froze, all the blueberries would be bunched up at the bottom of the popsicle.

Place 2 or 3 blueberries in the bottom of each mold and pour just enough of the cold liquid to cover them. Place the mold in the freezer until liquid is completely frozen—not just slushy. Also, do not add the sticks at this stage.



Add 3 or 4 blueberries to each mold and again add enough liquid to cover. At this point place the top on the mold and insert sticks into each one. Return to the freezer and leave until completely frozen



Very very very carefully remove the top of the mold, making sure to hold each stick in place as you do. (Since the molds are not completely full, the sticks will want to move around.) Now, add 2 or 3 more blueberries to each mold and cover with liquid—leaving about a 1/4 inch of space at the top of each one. Put back in the freezer and leave until fully set. No need to replace the top at this point, as the sticks should be frozen in place already. When ready too remove the pops, run a little warm water over the bottom of the molds to loosen each pop.

If done with love and care, you should have ten pops that look roughly like this:

Underwood Rosé Ice Pops

Underwood Rosé Popsicles

Once out of the freezer, make sure to pass around the pops quickly. Since there is wine in them, they will freeze solid, but will start to melt more quickly than if they were made of only juice. If there are going to be kids around, you can always follow this same recipe, omitting the Rosé, so that they can enjoy the popsicles as well as the grown-ups.

Feel free to try different variations of the fruits. You can use raspberries, slices of strawberry, a combination of all of them, or even leave the fruit out completely. If you choose the latter route, you will not have to do the popsicles in three stages, but can fill each one and place the stick in all at once.

These popsicles don’t only look fun, they are a delicious sweet surprise to the end of any summer inspired get-together.

Bon Appétit and keep those #pinkies down!

Underwood Rosé Popsicles

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

Strawberries and Cream: A Cooler Cocktail

Strawberry Cooler Cocktail
In honor of strawberry season, we decided to make a simple but delicious cocktail using our Underwood Strawberry Cooler. We got to thinking, what goes better with fresh strawberries than some freshly whipped cream? (Just ask anyone who’s had the pleasure of going to Wimbledon where strawberries and cream is the official snack.)

So, we used this flavor combination as inspiration for the cocktail. We present:

Strawberry Cooler Cocktail
Strawberries & Cream
(This will make 2 cocktails)
6 oz Underwood Strawberry Cooler
2 oz heavy cream
3 oz Orange Liquor (we used Combier for this one)
2-3 shakes Orange Bitters
4 C ice

Strawberry Cooler Cocktail
First a note on Combier.
There are many orange liquors on the market to choose from. Often times we will use Cointreau or even Grand Marnier. But for this one, we wanted to introduce those unfamiliar with the French liqueur Combier.

We like Combier for several reasons. First of all, they are employee-owned, which is super cool and worth supporting. Also, Combier actually removes the pith from the orange peels so in the process you get less viscosity and a higher concentration of orange oil. (Just a little random fact for your next cocktail party.)

But let’s not forget the star of the show.

Strawberry Cooler Cocktail
To make the cocktail, just put all ingredients into a large shaker, shake vigorously, and then divide between two glasses.
Strawberry Cooler Cocktail
Hopefully, you will have the opportunity to share this with loved ones, or, now that the weather has turned, in a small outdoor get-together, keeping appropriate social distances of course.

Once again, from the whole Union Family, stay safe out there, keep washing those hands and CHEERS!

(And always keep those #pinkies down!)

Strawberry Cooler Cocktail
Photography, Recipe & Text by David L. Reamer. (@dlreamer)

Get Involved


We have been spending some time reflecting as a team, thinking about the issues facing our country and community, and we have put together the beginnings of a list of resources that we have found helpful. Our hope is to support efforts to bring awareness around the Black and LGBTQ communities throughout the year, every year. We will continue to work and to listen and to educate ourselves.  We want to see a change and are open to conversations, collaborations and suggestions on any ways we can do more.

Please join in on our discussion. Leave comments about how you are feeling, what you have learned, any resources you have found helpful in the Comments Section below.

Thank you.



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Sparkling Pink Pimm’s Cup

Underwood Pimms Cup

One of my favorite simple spring cocktails is the Pimm’s Cup. I think I had my first one in New Orleans, but since then I have ordered them at cocktail bars all around the country. Unlike many classic cocktails, there isn’t a tried and true unwavering recipe for the drink. I have had them made as simply as combining Pimm’s with ginger ale or lemonade, but probably the best Pimm’s Cup I can remember was at Anvil Bar & Refuge in Houston, Texas. It was so good, I actually asked if they would share the recipe. To be honest, I wasn’t expecting much, but they were so gracious that they immediately printed out a full copy of their recipe which included gin, club soda and muddled cucumber.

So, when I was recently tasked with creating a new cocktail using the Underwood Rosé Bubbles, I wanted to create my own interesting take on the classic cocktail. I decided to steal a little bit from the Anvil recipe but expand it in other ways. Pimm’s is a great addition to any at-home liquor cabinet, and you can have a lot of fun with this version or with inventing your own variations. The Rosé Bubbles adds the much-needed bubbles in place of the club soda or ginger ale.

Underwood Rose Bubbles

This recipe makes 2 drinks…’cause who wants to drink alone?

Sparkling Pink Pimm’s Cup

6 oz Underwood Rosé Bubbles
2 oz gin (we’ve been loving the locally made Rose City Gin)
1.5 oz Pimms’s No.1
2 oz Grenadine syrup
1.5 oz fresh-squeezed lemon juice
2 inch chunk of cucumber roughly chopped
10-12 fresh mint leaves
2 straws, (preferably not made of plastic!)



Put the cucumber and mint in a medium to a large shaker and muddle well.


Add the gin, Pimm’s, Grenadine syrup, and lemon juice to the shaker and gently muddle. Add 1-2 cups of ice and shake well.


Fill two tall glasses with ice and paper straws. Put 2 oz. Rosé Bubbles in each glass.

Underwood Rose Bubbles


Using a cocktail strainer (or small fine mesh colander) divide the liquid in the shaker between the two glasses.


Top off each drink with another ounce or so of the Rosé Bubbles. (This is where the straw comes in very handy. It, more or less, allows the drink to mix as it’s consumed.) You can garnish with extra mint or cucumber if that’s your jam, but I’ve never been one for unnecessary garnishes. I do strongly recommend serving the drinks with a side of cucumber slices with lemon and kosher salt for an extra little treat.

We hope this will brighten up your spring afternoons and impress your friends.

Cheers and keep those #pinkiesdown.

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

BBQ How To: Radler Brined Spareribs with Citrus Slaw

Underwood Riesling Radler Spareribs

Who doesn’t love ribs?  They’re the greatest picnic accouterment: they can be enjoyed warm, room temperature or cold and you can have one or five or ten and nobody is gonna look at you sideways. For the uninitiated, making homemade ribs is easier than you think, once you learn a few basic rules. Now that the weather is finally turning and grills are being pulled out and dusted off, we figured we would give you a solid tutorial so that you can add ribs to your growing “Social Distancing Lexicon” of recipes and techniques.

We decided to create a brine that uses a can of our Riesling Radler for sweetness instead of sugar to add even more flavor and complexity to the meat. We also figured we would provide a recipe for a Citrus Slaw that really compliments the tang of the BBQ sauce and the bubbly tartness of the Radler.

So let’s take this step by step.


The first thing you want to do is remove the membrane from the bottom of the rack of ribs. Many butchers (such as the fine gentlemen at Sheridan Fruit Co. will do this for you) but in case your rack still has the membrane, it is as simple as getting a thin knife under the membrane on the small side of the rack and then just gently pulling with your hand.

Union Wine Co Spareribs


At this point, you could simply season the meat with salt and pepper and bake it, but what fun would that be?  There are myriad ways to tenderize the meat and give the ribs a more complex flavor. Some people prefer a dry rub, but we have always found that if you are going to use BBQ sauce—which we are—that a dry rub can be very intense and often times fight with the flavors of the sauce.

That is why we prefer brine. A cursory google search will provide you with many different techniques, but here is ours.


3-4 T large flake sea salt
1/4 C cider vinegar
1 can of Underwood Riesling Radler

 We first double up a clean non-scented garbage bag as we find this is the best way to evenly soak the meat.  (We double bag it just in case there are any rips or tears.)

We then rub the meat down generously with the large flake sea salt, such as that made locally by Jacobsen Salt Company. Standard Kosher salt can be used as well. We then place the rack into the bags and add the cider vinegar and a full can of Riesling Radler. Securely tie off the bags and let sit in the fridge for 2-4 hours. We don’t recommend letting the rack sit overnight in the brine, as we have found long exposure to the salt and vinegar can often make the meat mushy, but we suggest trying different amounts of time to see what suits your taste best. Often sugar or honey is used in brine to balance the salt, but we felt the Radler did a perfect job.

Underwood Riesling Radler


Remove the rack from the brine, pat dry with a paper towel and then bake the rack for 3 hours at 275 degrees. This is a crucial step, as you cannot just throw the rack onto the grill, so make sure to factor in the appropriate time for this. When the meat is knife tender, let the rack cool. It can then be tightly wrapped and stored in the fridge for a day or two until ready to grill.

Union Wine Co Spareribs

There are many great recipes for making your own BBQ sauce, ranging from the quite simple to the very involved, and we encourage you to try any and all of these. But for our money, we absolutely love the locally made Podnahs’s Sauce. This can be found in just about any local market- and what better time to help support a local restaurant? All of the Podnah’s sauces are delicious, but we felt the thick tang of their standard sauce would work best with the Radler and the Coleslaw.

Union Wine Co Spareribs

Now it’s time to fire up the grill. But before you get too excited about slathering your rack with sauce, we recommend you lightly grill each side pre-sauce. This helps give the meat a little extra texture before the sauce starts to dry and caramelize.

Union Wine Co Spareribs

Now you can take a pastry brush or firm spatula, and coat the rack with sauce. We recommend getting the grill quite hot and using some spray oil so your ribs don’t stick. Go light with the sauce at first, you can always add more as you go.

Keep turning the ribs frequently so they get a nice color without burning.

Union Wine Co Spareribs

Once the ribs are fully cooked, set them aside to make your coleslaw.

Union Wine Co Spareribs


1 1/2 C mayonnaise
2 T cider vinegar
1/2 t salt
1 T simple syrup
Zest of half a lime, half a lemon, & half a blood orange
Juice of half a lime, half a lemon, & one full blood orange
3 Qts of shredded green and purple cabbage and carrot
1/2 red onion, thinly sliced

Union Wine Co Spareribs
Union Wine Co Spareribs


Combine the top 6 ingredients in a bowl. Whisk until combined and set aside. This may make extra dressing, but that’s never a bad thing.


With a mandolin or sharp knife, shred the green cabbage, purple cabbage, and the carrot. Slice the red onion and mix together. Adding a 1/4 C at a time, pour the sauce over the cabbage mixture and mix well, making sure not to overdress so it doesn’t get too wet and mushy. Adjust for seasoning with extra salt and pepper if necessary.

Underwood Riesling Radler Spareribs

Finally, when ready to serve, warm the ribs in the oven and add a fresh layer of sauce. Crack a few ice-cold cans of the Riesling Radler and you and your family are ready to roll. We will often serve this with baked beans and/or cornbread on the side as well. Just an option.

Bon Appétit and keep those #pinkiesdown.

Union Wine Co Spareribs

Photography, Recipes & Text by David L. Reamer. (@dlreamer)