Posts Tagged: Union Wine Company Team

Summer Round-up: Our favorite Field Note’s from Summer 2020

It’s been a wild summer and we’ve been trying to keep up with all that is going on around us, while still hoping to provide some great recipes and ideas you’ll enjoy! This week we wanted to do a Summer Round-up of yours—and our—favorites from the last several months.

This recipe, our Radler brined rack of ribs, was a huge hit! I hope some of you tried it or will try it soon!

Underwood Riesling Radler Spareribs

 

Who doesn’t enjoy a homemade popsicle during the hot summer months? We were particularly proud of these beautiful and tasty pops made with Underwood Rosé and fresh berries—our Pink & Polka Dot Ice Pops.

Underwood Rosé Popsicles

 

The times have certainly changed of late and we want to protect as many people as possible, starting with our employees. This post on how to get creative and make your own mask was educational and inspirational. Joanna is a pro at making fun and stylish masks and we were so happy she shared her sewing secrets with us.

 

And finally, who doesn’t love to follow along on other people’s adventures when they are as amazing as a day in the life of Cheney?! Cheney is a winemaker at Union and an active guy —it can be hard to keep up with him when he’s having fun. This post helps us enjoy the ride without going to too much trouble!

 

Those are our favorites. We hope you enjoy them as much as we did.

Take good care out there! Be careful and keep safe.

#pinkiesdown

Outside the Winery w/ Winemaker, Cheney Vidrine

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

Safety and Self Expression: Making your very own Mask

 Joanna
Here at Union the safety and security of our employees is our utmost concern. Although our production facility is operating more or less uninterrupted to make sure everyone out there has access to our wines, there are real and dedicated people showing up and working every day making that happen. We have to make sure these fine and friendly folks overseeing the process stay safe and remain healthy.
 
As COVID safety becomes an excepted part of our daily lives, people have begun to use the necessity of wearing a mask as a personal expression of their style and interests. We support that 100%, which is why when our Enologist (don’t worry, an explanation will be provided forthwith) came to us and said she was making stylish and comfortable homemade masks, we asked if she wouldn’t mind sewing a few for her fellow employees who might need a little joie de vivre in their facial covering.  
 
She was more than happy to contribute.
 
Joanna
Please meet our Enologist (and mask maker,) Joanna Engel. For the uninitiated, an enologist is basically a wine scientist. Most of her days are spent testing the acidity, sulfur, sugar levels, and overall taste of each wine throughout the fermentation process. Joanna first worked with Union as an intern back in 2018 but has traveled the world from California to New Zealand working wine harvests. Since then, she has happily settled in Oregon and taken up a full-time position at Union, not only as the Enologist but as their Safety Supervisor as well, which in these trying times really requires some forethought and strategy. Currently, Joanna is working on how to safely execute Union’s grape harvest, which is coming up very soon.
 
On top of all this responsibility, she somehow found the time to sew about 40 new masks for her fellow employees!
 
So, without further ado, let’s talk about… 
 
Mask Pattern
 You can find the full pattern for free HERE. Joanna is a self-taught seamstress and she found this pattern when searching around the internet. The reason she liked it was because unlike the cloth masks that cover your entire lower face, these are sculpted to just cover the necessary parts, while still providing full protection. Joanna advises that if you get to a point in the pattern that is causing confusion, just look it up on YouTube, where there are hundreds of helpful videos.
 
The other great aspect of this pattern is an inside pocket to add an extra filter if you feel you need it. Just google ‘Carbon Mask Filter’ to find many options. Once you have sewn the mask, Joanna recommends a simple standard elastic, secured with crimping beads. She leaves the elastic a little long and the beads uncrimped, allowing the wearer to custom fit the length of the elastic to their face and then crimp the beads themselves.
 
Crimp the beads
Now that you’ve got the skinny on how you can do this yourself, let’s take a quick look at the Union packaging facility, and all of these beautiful masks not only in use but modeled expertly by our staff.
 
First up, Alexandra Scharpnick. Her official title is Customer Experience and Hospitality Specialist. Since there hasn’t been as much socializing lately, Alexandra has stepped up to the role of overseeing shipping. She’s also the unofficial “mama bear” of the packaging facility, making sure everyone is safe and has snacks to keep up their energy.
 
Alexandra
Alexandra
Next up is Meredith McGough, head Production Winemaker. Meredith oversees the packaging facility and keeps all the many moving parts running smoothly.
 
Meredith
Meredith
Chris Miller oversees all the maintenance at the packaging facility. He wears many hats, and now he’s got a double scoop mask to match.
 
Chris
Chris
And finally, we have our Warehouse Support Specialist, Jenna Morris. A more recent hire, Jenna has quickly ingratiated herself as a full-fledged member of the Union family.
 
Jenna
Jenna
So in conclusion, we just want to say thanks again to Joanna:  Enologist, Safety Specialist, and mask-maker extraordinaire. She truly represents the heart and soul of the Union Family…and we’re definitely not kitten around.
 
Joanna
Photography and Text by David L. Reamer. (@dlreamer)
 
Masks by Joanna Engel.  @jo_will_run_for_wine

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.