It’s no secret that Union Wine Co. loves QUIN Candy , so much so that we’ve worked together on a few sweet collaborations using Jami Curl’s candy making ingenuity and some of our favorite Union products. We snuck into the QUIN Candy factory to capture some of the behind the scenes inspiration. CAUTION: these photos will leave you with a serious sugar craving. Candy really is magic.
The start of rosé season and the debut of our first pink wine is cause for celebration at our industrial chateau. Here is a fresh shake on a classic margarita using our new 2014 Underwood Rosé.
Tip from our crew: best enjoyed lounging with good friends and tasty food.
Serves 2
1.5 oz Underwood Rosé
3/4 oz Simple Syrup
1.75 oz Tequila, preferably 100% Agave
4 dashes Grapefruit Bitters
1/2 oz Lime Juice
1/4 oz Lemon Juice
1/4 oz Strawberry Juice
Don’t forget the salt.
Photography by Julia Saltzman
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.
Photography by Julia Saltzman
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!
Photography by Julia Saltzman
Our Citroën H-van has been spending its evenings with another crew. The good folks over at Orange PDX took a few slabs of old barn wood and some steal to create an amazing build out for our tasting truck. Thanks Orange for letting us roam around and capture some behind the scenes moments and Wendy Etter for the great design. We look forward to seeing you all at our weekend home on SE Division and 33rd!
Photography by Julia Saltzman