Posts Tagged: underwood wine

Safely Reconnecting with Co-workers: Tacos, Tequila and Radlers in the Driveway

August 21, 2020

As I’m sure many people out there can relate to, working from home, although a novelty at first, has definitely got its down sides. The biggest of which is missing the camaraderie, conversations and socialization found in a typical office setting. For instance, my wife Meredith works for CBRE, the world’s largest commercial real estate service company. CBRE’s main Downtown Portland office closed back in March with no real plan of reopening any time soon.

Luckily, everyone was able to work from home, but for an office of folks used to weekly meet-ups, trivia nights and happy hours, those plans very suddenly evaporated. Now that people are feeling more comfortable getting together in small groups
(and of course respecting the rules of social distancing), Meredith thought it would be fun to “get the old gang back together”, as they say, and have a driveway gathering to reconnect. I was tasked with coming up with a signature cocktail to serve and some appropriate local cuisine. So without further ado, I present…

The Tequila Sunrise Radler

(This will make one drink. Multiply out for the amount of people you are entertaining.)

2 oz Reposado Tequilla (I like Lunazul.)
4 oz Orange Juice
1/4 oz Grenadine
1 can of Underwood Riesling Radler

I found it easiest and safest to measure and mix the tequila and OJ in a separate pitcher before beginning. As the always dapper and talented Michael is demonstrating, line up your glasses—we found 16 oz Mason Jars best for this—fill with ice and add your tequila and OJ mix to just under halfway up the glass.

Then, in true Tequila Sunrise fashion, gently add 1/4 oz of grenadine to each glass, thus creating the sunrise effect.

Distribute your drinks and at this point have each party member come up and grab their own can of the Reisling Radler.

Then, have each person top off their cocktail with the Radler, and continue to do so as they consume their cocktail, adding a little Radler each time there is room in the glass.

I thought that tacos would go great with this drink and since we have an amazing locally owned taqueria at the end of our street, it was a great opportunity to support a local business and also offer something that could be easily and safely self-served by each person.

If you are in the Burnside/82nd Ave area, definitely stop into Taqueria Santa Cruz for some amazing tacos or burritos. (I highly recommend the chorizo and if you are feeling adventurous, the lenqua.)

To keep everything “hands-free”, all chips were individually bowled up, the sauces were separated and tongs were used to serve the tacos.

And it never hurts to have a little hand sanitizer at the ready for anyone who feels the need.

And once the cocktails are in hand and the tacos are plated, its time to relax and catch up.

No carne asada for the puppers…

And with these beautiful summer evenings, what better and safer way to get home than on your bicycle?

So, there you have a solid groundwork for a full evening of entertainment to reconnect with whomever in your life you have been missing. All we ask is that you stay safe and responsible and of course keep those
#pinkiesdown.

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

Outside the Winery w/ Winemaker, Cheney Vidrine

August 7, 2020

First things first. Keep your distance, wash your hands, and wear your mask. Please and thanks. That being said, for those who love the outdoors, (like most of us here at UWCo), there are still plenty of ways to get outside and recreate responsibly. Join us as we follow one of our winemakers, Cheney Vidrine, to do just that. We explore the activities that many Oregonians know and love. From going vert at Smith Rock, to cooling off in the rapids of the Deschutes River. Then, letting gravity take us home, mountain biking from Timberline Lodge to Government Camp. Get ready, it’s going to be a wild ride.

6:30 am. Saturday morning. Terrebonne, OR. The parking lot at the trailhead of Smith Rock State Park looks something like an REI yard sale. Climbers slowly unloading all kinds of devices for ascending the 30 million-year-old volcanic Tuff formations. Counting each glimmering piece of gear with precise selection. Through the morning light, a familiar face (after he removes his mask) makes an appearance. Our very own Cheney Vidrine. As he makes his way past the cars greeting folks left and right, I wave a hand. We exchange greetings and go over the plan for the next few days. Listing off activities such as river rafting and downhill mountain biking as calmly as someone would explain a walk through a park. It is obvious Cheney is in his element.

Back home, Cheney is one of our talented winemakers overseeing the daily ins and outs that are required to create our delicious wines. Here in the central Oregon outback, Cheney is one of the many outdoor enthusiasts. What better place to take all that enthusiasm than to the birthplace of U.S. sport climbing, Smith Rock? We walked down the trail and crossed over the Crooked River Bridge. Just a hop, skip, and a jump, and we were at our first stop; The Morning Glory Wall. As I watched with a confused look on my face at the knot tying and climbing doodad organizing, I asked Cheney how he got into climbing. He said “Climbing was 2007. I was trying to get into whitewater rafting, but couldn’t afford it. My grad school roommate took me climbing. I was hooked. It was my only sport for a decade.”

As I watched Cheney and his rock scaling comrades go up and down the old lava wall, I was mesmerized. It was a beautiful way to start the morning. As the sun snuck over the edge of the peaks, the temperatures slowly but surely began to creep up. Luckily, we had a few (low alcohol) Riesling Radler’s and Strawberry Coolers to bring the internal temps down. The temps climbed higher and faster than anyone rigged up, so we decided it was time to pack up and head to the water.

An hour and 20-minute drive took us to the town of Maupin, Oregon. It was time to inflate the rafts, dish out the life vests, and sink the drag bag (the best way to keep those wine cans cold). We met up with some more of Cheney’s outdoor rec squad. After introductions were made and vessels were chosen, we launched. The cold Deschutes waters have never felt better than on this hot July day. After making sure my life jacket would probably keep me afloat, I figured it was time to ask Raft Captain Cheney some more adventure life questions. “So, when did you get this raft?” I asked, as I dangled one leg over the side and attempted my smoothest paddle. Cheney looked up, smiled, and said “I started rafting/whitewater kayaking in 2018. That’s when I essentially won the lottery: The Grand Canyon permit lottery.” For those that are unfamiliar, this is an incredibly lucky permit to draw. Cheney definitely has some good sportsman’s karma. With an even bigger smile and chuckle, he continues. “I didn’t think I would pick up a permit for years. I immediately bought a boat and forced my river friends to show me their ways.” We continued down the winding river with the sun to our backs and Cheney having us paddle “right side forward” or “left side back.” Everything was warm, calm, and serene. That all quickly changed once we hit some large rapids and a few folks, (including myself), went flying out of the raft. Laughing and swimming back to the yellow point of safety, we continued on our way. I looked back at the end of the boat just in time to catch a can of wine tossed over from our fearless captain. Not a bad way to cool down. After some hours of floating, paddling, bailing, and boat trading, we made it to the end of our river trip. We aired down the rafts and piled into Cheney and his girlfriend’s Anaïs’ Sprinter to take us back to our vehicles. It was time to make camp, and more importantly, make dinner.

Day two. After a beautiful night spent under the Milky Way with Cheney and Co., we packed the rigs to head to our third adventure. Mountain biking down Mt. Hood. We took the back road through Tygh Valley and headed to Timberline Lodge. Once there, we found some parking for all the adventure mobiles. Cheney and Anaïs have a sprinter that they travel to all their adventures in, but it’s more like an REI on wheels. Complete with a kitchen, sink, and mini garage under the sleeping quarters. While assembling his mountain bike and dawning more protection gear than I saw in the last Batman flick, I hovered nearby. My curiosity must have been written on my face. Cheney leans over and says “Mountain Biking started in 2017. After years of many of my friends nagging me to buy a bike. I fought it because I didn’t want to climb less or hurt myself. I’m glad I finally gave in. It is the best!” It was time get off this mountain. Sophie, their trusty dog, joined in for the mountain run. We raced down the road to meet up with the two-wheeled human batteries at the halfway point. There were a few fun jumps that were hit with significant speed. There’s a saying in the mountain biking community; “the slower you go, the more likely it is you’ll crash.” Apparently, that is the truth because they were flying.

After all that adventure, the squad met up at the Government Camp Dairy Queen for some cold treats. It was a weekend for the books to say the least. Gravity was tested in a number of different forms. We flowed with and fell into some of the most beautiful waters the state has to offer. Whether you’re cracking cans under the Milky Way or sipping cold wine coolers from a raft, Oregon is one hell of a state. Remember to stay safe out there. Abide by the rules and respect your fellow humans. We’re all in this together. Let’s try to see as much beauty as we can. Until next time.

#pinkiesdown

Photo credit: Austin White @austingwhite austinwhitephotography.com

A Van Build-Out with Brooke Weeber

July 17, 2020

In January of 2020, I embarked on a project bigger than anything I could’ve imagined; a van build-out. And, as I started to design the layout of my new 2019 Ford Transit van and glanced at the ever-growing to-do list, I realized what a mammoth of a project this was. I might’ve bitten off more than I could chew.

You see, in my life up until that point, I’d largely avoided building projects. Table saws and drill bits just weren’t a part of my vocabulary. Even when I owned a house for 5 years in a SE Portland neighborhood, I delegated responsibilities and shied away from trying complicated things myself. My initial instinct was to hire experts who could get the job done correctly and efficiently, having little faith in myself to do so. However, once I realized how much experts charge for a van build-out, I had to change my tune. I discovered that my only logical option was to buckle down and attempt the job myself.

So, I downloaded ebooks, perused blogs, watched youtube tutorials, and talked to friends with experience. I jotted down notes, made lists, and started gathering supplies. After weeks of heavy research, I started in on the most logical first step, the flooring, aka the easiest part of a van build. But easy doesn’t mean free from mistakes. I learned very early on in this process that I would make one blunder after another, but that I couldn’t let them deter me from pressing forward. So when I realized I had unknowingly installed the cedar ceiling incorrectly, causing it to split and break, I tried my best to take it in stride, knowing full well that I would need to rip it out and replace the cedar planks with something more durable.

I’m not trying to insinuate that I breezed through the van build process with confidence and determination. I had many tearful moments curled up alone inside the echoey chamber of the unfinished van. I desperately sought out information online to solve, what seemed like, the countless issues I was running into. I made phone calls, sent emails, and met up with folks to solve problems that were blocking my progress. I got extremely frustrated and overwhelmed by wiring diagrams and electrical instructions laid out before me in a language my brain wasn’t built to understand. I lumbered through this process feeling like a toddler just learning to walk, gazing around for affirmations to build confidence and keep me motivated. But, at every turn there was a new skill to learn, whether it was hooking up a plumbing system, wiring light dimmers, cutting giant holes in the van for a fan and a window, or connecting my auxiliary batteries to the alternator so they would charge while I drive. It was a heap of new information and I was overloaded with decision fatigue.

Author and public speaker, Brené Brown, describes these kinds of experiences as FFTs (effing first times). She continues by saying “When we have no relevant experience or expertise, the vulnerability, uncertainty, and fear of these firsts can be overwhelming. Yet, showing up and pushing ourselves past the awkward, learner stage is how we get braver.” Not only does it make us braver, but each mountain successfully climbed undeniably builds up confidence and strength that we may not have previously possessed. Going into this van build was a real experiment in self-actualization. What I believed I wasn’t skilled enough to do at the beginning of the build was something that I miraculously achieved with grit, determination, and the help and guidance of others.

I truly couldn’t have completed this project without my father’s assistance building the bed and cabinetry. His years of woodworking experience were imperative in the completion of my van build and he was the perfect person to bounce all my build ideas off of. Without him, the countless van builders who had showered the internet with helpful tips, and the support and cheerleading of my community, I’m not sure I could have made it through this behemoth. I owe so much to every single person who believed in me. And even though they can’t all take a ride with me in my new home on wheels, they will always be there with me in spirit.

Resources:

Far Our Ride
Gnomad Home
Explorist Life

Words and Photography by Brooke Weeber.

Sparkling Pink Pimm’s Cup

May 29, 2020

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.

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!)

*****

STEP ONE:

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

STEP TWO:

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.

STEP THREE:

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

STEP FOUR:

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

STEP FIVE:

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)

The Mei Wine Colada: A Great Cocktail for a Great Cause

May 8, 2020

A few years ago, Union Wine Company Owner and Paterfamilias Ryan Harms sat down with one of his favorite chefs, Mei Lin, and together they set out to collaborate on a wine cooler that employed the approachability of Union’s wine (#pinkiesdown) while evoking all of the flavors that Mei Lin grew up with and currently uses in her recipes.

A little background… Mei Lin was awarded Bravo TV’s Top Chef in Season 12 and honored as one of Eater’s Young Guns in 2014. Since then, she has gone on to open her own restaurant, Nightshade, in Los Angeles. Like most of the restaurants around the country, Nightshade was forced to temporarily close during the pandemic. Currently, the only places to buy Mei Lin’s wine are at her restaurant or through the Union Wine Co. website. In a show of support, not just for Mei, but for all of her employees, Union has decided that through the end of June they will donate 100% of the profits from the sale of her wine to the staff of the restaurant.

So what are you waiting for? How about a delicious cocktail using Mei Wine—as if drinking it alone wasn’t amazing enough! To support this cause and encourage you to order some cans of her wine here, we created a Piña Colada style cocktail that highlights the tropical cooler vibe of Mei Lin’s wine.

As an added bonus, we are going to give you a step-by-step on how to quickly and painlessly skin a whole pineapple for use as a garnish. So without further ado, we present…

The Mei Wine Colada with Charred Pineapple

Here’s what you will need to make 2 drinks:

6 oz or 1/2 can Mei Wine
3 oz Coco Lopez Coconut Cream (the Best!)
2 oz fresh-squeezed lime juice
2 oz white rum (we recommend Cruzan Aged White Rum)
1 C crushed ice
1 pineapple

Measure all the ingredients into a large shaker. Since you will be using crushed ice, we recommend chilling the shaker, the glasses, and the liquid beforehand so that as little of the ice melts as possible.

There are many great rums on the market these days. We really like Cruzan for this recipe because it is not only affordable but has a very balanced flavor that will not overpower the Mei Wine.

But of course, let’s not forget the star of the show, Mei Wine.

For a garnish that is not only delicious but will impress your drinking companions, we recommend charred fresh pineapple. We realize that many people are not familiar with how easy it is to prepare a fresh pineapple, so we decided to present a quick tutorial.

STEP ONE:

Cut the top and bottom off of the pineapple and discard.

STEP TWO:

Now that the pineapple has a flat edge to sit on, use a large kitchen knife to cut around the sides of the pineapple, following the natural curve and trying to remove as little of the flesh as possible.

STEP THREE:

Once you have gone all the way around the fruit, you can slice rings or cut chunks from each side, discarding the woody center.

You can char your pineapple on the grill or over the flame of a gas stove. Cut the charred pineapple into pieces and skewer them for garnish on the drink. This can be done ahead of time and kept in the refrigerator until ready to serve.

Finally, put all liquid ingredients and the crushed ice into the chilled shaker. Shake vigorously and then divide equally between two glasses. Garnish with the charred pineapple and Enjoy!

Please consider ordering some Mei Wine before the end of June and help us help Mei’s restaurant staff. You’ll have the chance to create an amazing cocktail in the process!

Cheers and #pinkiesdown.

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

Posts Tagged: underwood wine

Safely Reconnecting with Co-workers: Tacos, Tequila and Radlers in the Driveway

Outside the Winery w/ Winemaker, Cheney Vidrine

A Van Build-Out with Brooke Weeber

Sparkling Pink Pimm’s Cup

The Mei Wine Colada: A Great Cocktail for a Great Cause

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