Posts Tagged: Union Wine Company

Virtual Happy Hour: The Newest Way to Stay Connected

Salty Dog Cocktail

In these crazy times of social distancing and isolation, it’s as important as ever to stay connected any way you can. Thus, the advent of the virtual happy hour. This is the newest trend that has caught on not just between family and friends, but workmates as well. Now, happy hour used to be a firm 5 PM, but with co-workers and family often times being all around the country, that rule has had to loosen up a bit. If we choose to join in from the West Coast with our East Coast compatriots, we might find ourselves having a drink around 3 pm.

So we decided to create a light cocktail using our Underwood Pinot Gris for when you need to start the party a little earlier than expected. We also wanted to try and use ingredients that most people have around the house since as we all know, running out to the supermarket just isn’t as easy as it used to be. This is a perfect time to remind everyone that the Union Wine Co. shipping team is working tirelessly to get wine sent out to homes across the country. A four-pack of cans equals 2 full bottles in volume and is easily shipped without the hassle of all the extra packaging to protect the glass. You can order cans for yourself or surprise a friend or family member with an unexpected gift right HERE.

OK, back to the cocktail. We created a sort of amalgamation of two classic cocktails, the Moscow Mule and the Salty Dog, and replaced the liquor with our Pinot Gris. We call this one The Salty Underwood Mule. We figure most people are keeping their vitamin C levels up, so you might have grapefruits at your house, and many people have fresh mint growing in the yard already. So, all you need is fresh ginger and you are most of the way to the cocktail.

The Salty Underwood Mule

2 oz fresh grapefruit juice
1.5 oz Underwood Pinot Gris
.5 oz Ginger Mint Syrup (recipe to follow)
Club Soda
1 lime
Salt for the rim of the glass

Mint

The first thing you will need to do is make the ginger mint syrup. At best you have some mint growing in your yard (or maybe a neighbor does who wouldn’t mind sharing.)

STEP ONE:

In a sauté pan, put 3/4 C of water, 1 C of sugar and 2 good sized pieced of fresh ginger (its not necessary to peel the ginger) and bring to a boil. Allow this to cool completely.

Ginger

STEP TWO:

Remove the ginger, pour the liquid into a glass jar and add 3 or 4 sprigs of fresh mint. Allow this to sit overnight. By adding the mint after the liquid has cooled prevents it from turning black and also adds a great subtle fresh mint flavor to the syrup which strengthens over time.

Mint Simple Syrup

Once this is done, you are just about ready to make your cocktail. But first you have to salt the rim. This can be a bit more challenging than you would think. One trick I learned from my bartender friends is to run a lime wedge around the edge of the glass as opposed to dipping it in water (which is what I used to do). I’m not sure why, but using citrus ensures a much more even coating of salt to remain on the rim.

Salt Mule Cocktail

Next, pour some salt into a shallow bowl and press the glass firmly into the salt for an even coating.

Salty Mule Cocktail

And voilá…

Salty Mule Cocktail

Add a few ice cubes, the grapefruit juice, Pinot Gris and Ginger Mint syrup. Give a gentle stir, top off with a splash of club soda and garnish with a lime wedge.

Salty Mule Cocktail

And there you have a deliciously light afternoon cocktail to virtually toast with friends and family.

We hope you will enjoy this new cocktail creation while staying safe out there! Keep washing your hands and don’t forget to keep those #pinkiesdown.

Salty Mule Cocktail

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

Celebrating The One Moto Show and Female Riders

This weekend is the 11th annual One Motorcycle Show, put on by See See Motor Coffee Co. We thought, what better way to express our excitement than spending a day with one of Portland’s very own riders, Rebecca Dreyfus. Not only is Rebecca the owner & rider of one of the rarest bikes in town, but she is an incredibly talented jewelry maker as well.

Please tell us a little about yourself.

Hi, I’m Rebecca! Most people call me Becca, and sometimes my alter ego is BECKY. I’m 30 and a Cancer (lol), hailing from Lawrence, Kansas, aka a cute little artsy and liberal college town outside of Kansas City, and I have been living in Oregon for almost 3 years. I work full-time at Clive Coffee as an espresso machine technician and bench tester. In my spare time, I’m wrenching and riding all two-wheeled things, making jewelry under the guise BKY STUDIO, record shopping, plant tending, and looking for any excuse to get out in nature.  

Union Wine Co One Moto Show

Can you tell us about your motorcycle? 

My main squeeze is a 1989 Honda Transalp. This bike is kinda funny and special in a lot of ways. Honda’s whole marketing scheme with this bike was “take the best parts from all of our bikes and put it into one and then call it a Rally Touring bike.” V-twin engine for a smooth ride on the highway, liquid-cooled for temp control, high clearance for all-terrain, and comfortable stance to name a few. They started importing them to the US in 1989 and 1990 thinking they would be a total hit because they could do any terrain and distance anyone wanted. Turns out no one knew what these weird-looking bikes were and it was a total flop in the states, so they pulled them and they were sold and made for many years all over Europe. Eventually, the Transalp turned into a coveted collector’s item, and still, to this day, is recognized as one of the first touring dual-sport bikes made, as well as one of the best made in its category. After the Transalp, Honda-engineered the Africa Twin as its successor and those are still being manufactured today. I love all things old and 80s-tastic, so I’d been on the hunt for a Transalp for a few years before I snagged mine about two years ago. Since then I’ve done some extensive maintenance to make the bike feel like my own, and taken it on some memorable trips. 

How did you get into riding?  

My first “bike” was a 1977 Columbia Commuter, which is a little two-stroke, 49cc pedal start moped! I remember buying that moped in secrecy back in 2010 because my parents were not into the two-wheeled idea, but I wanted something to ride to a college campus on. Around the same time I bought my moped, I was emailing with another craigslist seller who informed me that there was this whole local—and national—moped scene of people that meet up, wrench, and ride on these silly little things. After my first meet up with the local moped group (they immediately put me to work on fixing my moped), I was HOOKED. Shortly after, I started traveling with my moped friends to different rallies all across the country and just storming the streets on our little bikes. I got obsessed with learning how to work on my bike as well as making epic custom builds to show off at rallies and race sometimes. I barely even knew what a wrench was before I met these people, and I loved that there was always something to learn and everything was like a puzzle to solve when it came to building and tuning little engines. What was initially a grocery-getter purchase has turned into a whole new lifestyle where I’ve become a lover of all things mechanical. And, I’ve traveled to so many places and met some incredible people along the way. I wouldn’t have met some of my closest friends if it wasn’t for mopeds, and eventually motorcycles. Through mopeds, I eventually started buying motorcycle projects. I was too broke to buy anything new, and I wanted to ride motorcycles, so I started working on those. I still have a deep love for two stroke mopeds and motorcycles and how they’ve gotten me to where I am today as a rider. I’m mostly riding four-stroke engines now and try and plan out at least one long trip a year to somewhere I haven’t explored yet. 

Union Wine Co One Moto Show

Union Wine Co One Moto Show

What is the women’s motorcycle culture like in Portland? 

From what I’ve gotten to experience, I think it’s pretty diverse in terms of the bikes and types of riders, and it’s inclusive. Most of the time when I meet women in the community, they are just stoked to ride with you and get to know you no matter what kind of bike you have. 

Union Wine Co One Moto Show

What is your best moto ride story? 

I got a few good ones! But for drama, I got stranded in the desert with a flat this past May. I took two weeks off to make an epic solo trip to Palm Springs to see some close friends of mine get married. After a week on the road, and after witnessing a beautiful wedding full of love and friends, it was time to get back on the road and start the trek back to Portland. I had decided to spend a night camping in Joshua Tree before traveling back north. 18 miles into the park, my front tire blew out and I was stuck with no cell service, no one really knowing where I was, and no one in sight for miles. Starting to feel a slight panic I remembered that I had come prepared in case something like this would happen. I grabbed my can of slime (weird flat tire filler stuff) and started to fill my tire in hopes it would last until I could at least get out of the park and back into cell service. Little did I know that this stuff wouldn’t work on tubed tires and all the gunk didn’t hold and immediately started seeping out of my tire. Starting to panic even more, I remembered I had packed spare tubes and all the tools needed to remove my tire, but then I realized I had no way to prop my bike up and no way to air up a new tube. The sun was beating down and I was really starting to feel fatigued, and my anxiety was shooting through the roof! I ditched my bike and gear and started walking. Eventually, I managed to flag down a tourist that agreed to give me a ride 6 miles up the road to an emergency phone. Several hours of back and forth picking up the emergency phone and talking with local rangers, I finally got a tow out of the park and got dropped off at a Best Western that was next to an Auto Zone. The next morning I called around to different motorcycle shops (all closed because it was Monday) and stopped into various auto shops that were within walking distance hoping that someone would have a car jack or something to just help me replace this damn tube! I had no luck. Feeling super defeated I walked back to the hotel to find these two older gentlemen looking at my bike. The first thing they say to me is, “Hey, you know you have a flat right?!” Unfortunately, I snapped back saying something kinda snarky and started to cry. They immediately asked what the problem was and I explained the whole debacle to them. Come to find out they were touring motorcyclists themselves from Milwaukee, OR riding around and offered to help! In a short period of time, we found some broken concrete chunks and a 2×4 piece of wood from a local construction site to prop my bike up, got the wheel off, the tube replaced, and one of the riders had a travel-sized air compressor to fill it up. After we exchanged stories and some laughs I was back on the road riding through the East Sierras with gorgeous views. I feel so indebted to those guys who helped me. The friendliness and community surrounding the motorcycle community are incredible.   

Any favorite rider/icon? 

I’ve never really thought about that to be honest! If I had to think of someone or some people though, I really admire and respect both Jimmy Hillsack and Anya Violet. I got to meet, and have become friends with Jimmy through working at See See Motor Coffee (I worked there for a few years before Clive!) and I really admire that he’s such a real, down-to-earth person, as well as an incredibly talented rider. Anya is the co-creator of Babes Ride Out, Babes in the Dirt, and ATWYLD. I’ve gotten to get to know Anya through the motorcycle community and also admire how much of a real and genuine person she is. She’s working hard at empowering women in the motorcycle community and her story has always been inspiring for me. Both people are solid friends, humans, and RIPPERS of motorcyclists. It’s all about building a positive community around motorcycles and these two people do that so well.  

How did you get into jewelry making? 

I never really had this definitive moment of wanting to make jewelry, but I’ve always liked making things with my hands and just started making necklaces for myself a few years back. Eventually, I had people asking to buy necklaces off my neck, and the rest kinda snowballed from there! I eventually took a beginner’s metalsmithing class at a local arts center and was just hooked after that. Also, I’ve always been into collecting rocks, so making jewelry that you can set rocks into sounded pretty cool! 

Union Wine Co One Moto Show

Favorite piece of jewelry you’ve made 

That’s a tough one! I’ve fallen in love with a good amount of pieces I’ve made and sold or given away. One of my more recent favorites was a huge statement cuff for a wedding outfit that had one of the most beautiful cuts of plume agate I’ve come across. I made an open-back setting so you could shine light through the stone and see all the details.  

What’s your favorite band? 

I have way too hard of a time picking favorite bands, but I go through music phases. Right now I’m deep in disco, funk, and old soul. 

And lastly, what’s your favorite Underwood wine? 🙂 

My favorite Underwood wine is the bubbly rose because who doesn’t like a tasty, bubbly drink?! 

Union Wine Co One Moto Show

Cheers and thank you Rebecca!

We hope to see you at The One Motorcycle Show this weekend!  

Take your Super Bowl Snacks to the Next Level

Underwood Wine Super Bowl

This Sunday, whether you will be rooting for that dreamboat Jimmy G. and his 49ers, or the insanely talented Patrick Mahomes and the Chiefs, I think we can all agree on a few things; One, let’s just hope its a close game. Two, at least we don’t have to watch the Patriots again. And three, whoever is in charge of snacks better not disappoint.

For those Super Bowl party-goers who are more interested in the commercials and the J-Lo halftime performance (you know who you are), the afternoon’s snacks become that much more crucial. So, we figured we’d suggest a few classic treats made in a new way that are bound to impress your guests and make you the hit of the party.

Underwood Wine Jello Shots

First off, we thought we would show you our take on the classic Jello Shot. There are few constants in this crazy and unpredictable world of ours, but I think it’s safe to say that everyone loves Jello Shots. The original ones, made with vodka or grain alcohol, can really sneak up on you and pack quite the punch. So, we decided to mellow it out a bit and make two flavors using our Underwood Pinot Gris and Pinot Noir. We had planned on matching team colors, but since it’s going to be red all the way around, we went a little off-script. (Thanks a lot, Aaron Rodgers!)

Blue Raspberry Pinot Noir Jello Shots

You don’t need to be a culinary wizard to pull off Jello, that’s a big part of the allure. Simply combine one package of Blue Raspberry Jello with 1 Cup of boiling water. Whisk to combine. Let cool slightly and add 1 C Pinot Noir. Separate into small cups. Makes about 15.

Strawberry Pinot Gris Jello Shots

Repeat the same steps as above, just use the Strawberry Jello and 1 Cup of boiling water with 1 Cup of Pinot Gris. Both of these turned out delicious and hopefully won’t be quite as strong as the ones you may have had back in your college days. (We all have to get up early on Monday for work.)

Underwood Wine Jello Shots

Underwood Wine Jello Shots

Another game day favorite is Chex Mix. There are lots of different variations on the classic baked mix and we encourage you to add any ingredients that strike your fancy. We recently discovered the Jacobsen Ramen Seasoning and thought we would try something a bit cross-cultural. The wasabi peas really add an amazing and unexpected kick.

Underwood Wine Super Bowl Snacks

Japanese Ramen Chex Mix

2 C Rice Chex
2 C Wheat Chex
1 1/2 C baby pretzels
1 1/12 C bagel chips (broken into smaller pieces)
1 C Wasabi Peas
1 1/2 sticks unsalted butter
1 (heaping) T Jacobsen’s Ramen Seasoning
1 T Worcestershire Sauce
1 t onion powder
1 t garlic powder

Preheat the oven to 250 degrees. Spread the first 4 ingredients equally among two half-sheet pans. (Don’t add the wasabi peas until after cooking is complete.)
On the stovetop, melt butter and whisk in remaining ingredients. Evenly coat all dried ingredients and cook for one hour, removing the pans every 15 minutes to stir for even cooking. Once cooled, stir in the peas and store in glass Mason jars.

Underwood Wine Chex Mix

Underwood Wine Chex Mix

For our final recommendation, we wanted to stick with a tried and true classic—Pigs in a Blanket. We recently tried some pre-made, store-bought ones and they were terrible and crazy expensive. There is no substitute for making them from scratch, and it is so easy, there is no excuse not to.

Underwood Wine Super Bowl Snacks

Literally the hardest part of this is how Pillsbury makes you open the rolls with the back of a spoon. It’s so weird, but it works, so I guess you can’t argue with success.

Take the Lit’l Smokies out of their packaging, rinse them well, dry them off and set them aside. Then open the crescent rolls. There will be 4 separate squares and each square is divided into 2 triangles. Cut each triangle into 3 smaller triangles. Place a Lit’l Smokey on each triangle, and roll it up. Place these evenly spaced on an ungreased cookie sheet and keep refrigerated until ready to cook.

Preheat the oven to 375 degrees and cook for about 12 minutes, rotating the pan halfway thru to ensure even cooking. Remove any that are getting too brown. Then just squeeze out some ketchup and mustard for dipping and you will be good to go!

Underwood Wine Super Bowl Snacks

Whoever you end up rooting for, everyone here at Union wishes you a safe and exciting Super Bowl Sunday!

Bon Appétit! And make sure you have plenty of Underwood Cans on hand for all your guests.

Underwood Wine Super Bowl Snacks

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

A Healthy Start to the New Year: Making your own Kombucha

Homemade kombucha

In many ways, 2019 was a challenging year. (I think you know what I mean…) Well, we can’t control everything, but what we can do is look inward and start the new year with some healthy routines to keep the mind and body feeling great. The time for New Year’s resolutions is here again.

I can honestly say that just a few years ago I had never even heard of kombucha, but now it is a huge part of my diet and life. For the uninitiated, kombucha is simply a deliciously funky beverage made by fermenting sugar and tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). This process creates living probiotic bacteria that are wonderful for digestion and all around general health.

When I looked into making kombucha at home, I couldn’t believe how easy and inexpensive it was. I did several test runs and came up with a recipe that is delicious and consistent, but I encourage you to adjust the ingredients as you see fit for a sweeter, more sour or less carbonated finished product.
The first step in making kombucha is to make a healthy SCOBY. This will become the soul and backbone of your kombucha. (I named mine Scoby-Wan Kanobi.) This process is similar to the actual making of kombucha but must be done first. Here’s what you will need:

MAKING A STRONG SCOBY

A One Gallon Glass Jar
Cheesecloth or Paper Coffee Filters
4 C store bought unflavored kombucha*
2 T tea*
1/2 C regular granulated white sugar
1 Quart tap water

*For this, I recommend two local shops right across the street from each other on SE Belmont Street. First head over to the Soma Kombucha Taproom to pick up your unflavored kombucha. Feel free to bring your own Mason Jars. Then head across the street to The Tao of Tea to pick up the loose tea you need. I experimented with many teas but found the Malty Assan always seemed to work the best.

Homemade kombucha

Place the water, tea, and sugar in a large pot. Bring the water to a boil. Stir to dissolve all the sugar. Turn off the heat and let the tea steep for 15 minutes. Strain the liquid into the gallon jar. When cooled to room temperature, add the unflavored kombucha and cover with the cheesecloth or coffee filter- secured with a rubber band. Wait about 3-4 weeks and you should have a fully formed Scoby. I’m not gonna lie. Scobies are pretty gross, but they are firm and resilient to handling.

It is said they have a tendency to mold- at which point you would need to throw it away and start over- but I have been making kombucha for a year and have yet to encounter any mold. If you are worried, there are many visual examples you can find online.

Believe it or not, this is what a fully formed healthy Scoby looks like:

Homemade kombucha

Now that you have your Scoby, it’s time to make the Kombucha. It’s a very similar process using all the same ingredients, just with different proportions. In general, this first batch is too acidic to drink, but keep 2 C of the liquid for making your kombucha. (You will do this every time you set up a new batch.)

HOMEMADE KOMBUCHA RECIPE

12 C water
1 and 1/4 C granulated white sugar
1/4 C loose tea leaves
2 C of the liquid from your Scoby process

Just like before, place the water, tea, and sugar in a large pot. Bring the water to a boil. Stir to dissolve all the sugar. Turn off the heat and let the tea steep for 15 minutes. Strain the liquid into the gallon jar. When cooled to room temperature, add the unflavored kombucha and the Scoby and cover with the cheesecloth or coffee filter- secured with a rubber band.

Homemade kombucha

You can keep your kombucha at any temperature but remember that the colder it is, the longer the process takes. You can let the kombucha ferment anywhere from 1 week to a month. Since I keep mine at a colder temperature, I usually wait the full month before doing the second fermentation. This is done to add a specific flavor to the kombucha. There are myriad flavor choices for this step and I encourage you to try a few. For this project, I chose ginger and mint as my flavors.

*VERY IMPORTANT SIDE NOTE

When your kombucha is ready, you must put it into sealable bottles for the second flavoring fermentation. I STRONGLY recommend getting 6-8 Grolsch Beers. Drink the beers (duh!) and then use those bottles. I have had several bottles explode from the pressure built up during the second fermentation, but I have NEVER had a Grolsch bottle fail me.

Homemade kombucha

Whatever flavor you choose, pour your kombucha evenly among the bottles, leaving some room for the extra ingredients. Add the juice, ginger, herbs, etc. and then allow these to sit for about a week before drinking. It is perfectly acceptable to open the bottles every 2-3 days to let a little pressure off. This will not detract from the final effervescence.

One gallon usually makes about 6 Grolsch bottles worth.

Homemade kombucha

Homemade kombucha

I know that this was a practice in healthy starts, but let’s face it, we are a wine company, so we couldn’t end the post without coming up with a simple cocktail to show off your new creation. So here for your drinking pleasure, I present:

AFTERPARTY AT THE CO-OP

2 oz ginger mint kombucha
1.5 oz Underwood Pinot Gris
.5 oz Giffard Caribbean Pineapple Liqueur

Measure all ingredients into a shaker, fill with ice, shake heavily and strain into a glass. Enjoy!

Homemade kombucha cocktail

I hope this post will inspire you to try your own kombucha. It’s cheap, easy and fun for the whole family.

Happy New Year and keep those #pinkiesdown.

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

Make it a Mimosa Morning: Variations on a Classic Cocktail

Union Wine Co Underwood Mimosas

The holiday season is upon us once again. There is shopping to be done, parties to attend, relatives to host. And best of all, if all goes well, there will be a few mornings to sleep in and then start the day right… with some friends, a lazy brunch and a light cocktail.

That makes it a perfect time for mimosas. Generally made with orange juice and sparkling wine, we thought we would give you a few other options to spice up your brunch, impress your guests and make some deliciously unexpected mimosa combinations. Best to stock up on a few extra bottles of Underwood Bubbles. Once these mimosas start flowing, you don’t want to run out of sparkles to keep the party going.

First up, a simple but classic combination, Bubbles with Chambord, a raspberry liqueur from the Loire valley in France. Garnish this classic combination with some fresh raspberries for a little extra jazz in your glass.

Chambord Mimosa

5 oz Underwood Bubbles
1 oz Chambord
Fresh Raspberries for garnish

Union Wine Co Underwood Mimosas

Next up, we recently discovered an amazing locally made ginger syrup from Portland Syrups. They brew their syrup with “mountains of fresh ginger root… and add Japanese chilies for an authentic, slightly hot finish.”

You can add this to plain soda water to make a refreshing ginger ale, but we found it also went great in a mimosa with some fresh rosemary as a fragrant garnish.

Ginger Mimosa

5 oz Underwood Bubbles
.5 oz Portland Syrups Ginger Syrup
Fresh Rosemary for garnish

Union Wine Co Underwood Mimosas

Their season is very short, but right now most markets are selling fresh blood oranges. If you’ve never indulged, we can’t recommend these enough. True to their name, this sweetly sanguine citrus is as colorful as it is delicious. It makes for a simple but beautiful addition to your mimosa arsenal.

Blood Orange Mimosa

5 oz Underwood Bubbles
Juice from one blood orange

Underwood Mimosas

For our final concoction, we decided to try some yuzu syrup. Made from the Japanese yuzu fruit, it is like a blend of lemon and grapefruit with just a touch of salt. When we were making this drink, we decided it needed a little more sweetness to balance out the cocktail, so we juiced a clementine as well. We recommend going easy on the yuzu syrup… it can be pretty intense!

Yuzu and Clementine Mimosa

5 oz Underwood Bubbles
1/4 oz Yuzu Syrup
Juice of 1 Clementine

Underwood Mimosas

Hopefully, this gives you a few new and interesting options for entertaining this holiday season. Whatever flavor strikes your fancy, we hope you have the opportunity to share a late morning brunch and cocktails with your friends and family.

Underwood Mimosas

Bon Appétit and #pinkiesdown!

**********

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