Posts Tagged: Wine in a can

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)

New Traditions: Christmas Tree Hunting in Mt. Hood National Forest

Mt. Hood is an icon of Portland and the Willamette Valley. The mountain that sits at 11,250 feet in elevation can be seen from numerous parts of the valley. Whether you are stuck on I-5 traffic, on a leisurely drive in the gorge or hiking up in forest park, Mt. Hood peaks through on clear days.

Union Wine Co Christmas Tree Hunt

The Mt. Hood National Forest, which stretches around 1,067,000 acres around the base of the mountain, is a treasured playground that we Oregonians try to take advantage of all year round. Summer activities include camping, swimming at the many lakes and rivers and going on long warm hikes. In the winter there is snowshoeing and skiing, and for those looking for the perfectly unperfect tree, Christmas tree hunting.  

Union Wine Co Christmas Tree Hunt

For some of us who have grown up in the Pacific Northwest, a holiday tradition has been to go out into the woods to find your tree rather than heading to the local tree farm or tree lot.   

Union Wine Co Christmas Tree Hunt

Union Wine Co Christmas Tree Hunt

Union Wine Co Christmas Tree Hunt

We believe the holidays are about spending time with friends and family. So, this year we are sharing new traditions with friends and their young families.  

If you haven’t gotten a tree already, we suggest switching things up this year and start a new tradition. When the weather is just right, it’s a perfect day to get some fresh air and create new memories for your family that will hopefully be passed down for generations. Don’t forget the sled, a few cans of Underwood Bubbles for mom and dad and your $5 permit for the tree. Cheers!

Union Wine Co Christmas Tree Hunt

Artist Spotlight: The Ellaphant in the Room

The Man Behind the Cans 

Jeremy Alan of The Ellaphant in the Room is the mural artist and illustrator behind three of our wine can designs—Riesling Radler, Strawberry Cooler and our most recent undertaking, Nouveau Pinot Noir. The first time we reached out to Alan was for a postcard project. After that experience we thought he might be a perfect designer to create a new can design for us.  

That first design was for our Riesling Radler can. As different and beautiful as the wine it holds, this can is a huge hit with everyone who sees it. Since then we’ve continued to work with The Ellaphant in the Room on two more can designs and another postcard. 

We asked Jeremy if he would answer a few questions for us about his work and the process of designing wine cans.  

  • How did Union Wine Co. start working with you? 
    Union Wine reached out to me in 2016 with a project to illustrate a promotional postcard. The idea was to draw the family of Underwood wine cans…crushed. I loved the idea and the visual possibilities of representing the crushed and folded can. 

Underwood Pinot Noir Illustration

  • Would you please tell us a little bit about you and your work?  
    My company is called The Ellaphant in the Room and is based in Brooklyn. I make hand-painted wall murals and print illustrations. I specialize in designing and painting murals by working with concepts and colors that complement existing interiors. My illustrations are small-scale artworks that are commissioned for both commercial magazines and privately sold for home décor. 

Riesling Radler (Released Summer 2017)

  • How did this project start? 
    Ryan Harms and the designer working on this project reached out by email. This was my first time doing product design and I loved the idea of making an illustration that would wrap around a can. Ryan instantly established an open and collaborative approach to working together. He was open to ideas and made it easy to say yes to partnering for this seasonal wine project.  
  • How did this design come to be?
    We started off with several different ideas. Again, the openness to creative possibilities gave me liberty to pursue a number of possibilities beyond the typical industry wine can design. The illustration was meant to reflect the wine flavor which has notes of citrus, hops, and summertime. We settled on tropical floral patterns as the direction. From there I began drawing tropical flora and fauna. I focused on individual leaves and began to work them into a pattern. Additional elements included tropical birds like toucans and flamingos. One thing I knew right away was that I wanted to have the green leaves be on a dark background. 

Strawberry Cooler (Released Summer of 2019) 

  • Please tell us about the design process for the Strawberry Cooler.
    When Union Wine reached out to me about doing another can design the answer was obviously, yes! We immediately hopped on the phone and started talking.We talked about how the illustration should represent the specific wine flavor and reflect the experience of drinking the wine. With this can we came up with a number of different design directions including a surfboard pattern, a sun setting into the ocean and strawberry dreams with floating strawberries on clouds. These options were sketched out and mocked-up on the cans.  

After numerous directions and ideas were explored, it was time to choose one. Since the wine cooler is strawberry flavored, the chosen theme was a field of strawberry flowers. The flowers were intended to look loosely sketched, as though they were made by someone relaxing in a park—drawing and taking in the summer day. 

The most technical part was positioning the flowers on a diagonal so that when it wrapped around the can, it would connect and appear seamless. 

Underwood Strawberry Cooler Illustration

Another central compositional element is the bumblebee. The bee was intended to look like it was on the label, as though it had landed on the can, attracted to the strawberry flowers. The bumblebee was a perfect addition and echoed the focal point of the toucan on the Radler can. 

Strawberry Cooler Bumblebee

 

Nouveau (Released November of 2019)

  • The Nouveau can is a design you just completed recently. Was there anything different about creating the design for this one?
    Ryan and Joan called to discuss this project in February—9 months prior to a firm product release date of Nov. 21. This would be a limited release for Nouveau Day, the traditional day that Nouveau wines are released and tasted. That meant I only had about 5 weeks to complete the design.The brief for this project asked that I keep in mind the Underwood logo block on the front of the can as I thought about a few possible esthetic options: Art Nouveau, Bold Colors, Organic Elements, Architectural Elements, and the brief said I could be a little bit more “out there” for this style of wine compared to more typical Nouveau wine labels. After my conversation with Ryan and Joan, the first thing I did was to research Art Nouveau. It had been a while since studying the movement and I wanted to re-establish an understanding of the motivations and visual languages of the time.  
  • What were some of the other directions you were thinking about before we landed on the peacock design?
    Some very cool directions emerged. I explored Architectural linework from the period as framing the label. One version had a fairy holding the ingredients of the wine and sitting atop the label. Peacocks were instantly intriguing along with dragonfly patterns and moths. In the end we chose the peacock with the tail feathers draping all the way around the can. The feathers evoke the sinuous lines of Art Nouveau architecture and the white peacock has graphic contrasts against the dark green can. A further thought on the white peacock is it almost subverts the expectations of the image since peacocks are usually vibrant, full-spectrum color…in a sense it made him more unique. The whimsy and freedom of illustration allows you to interpret the real world instead of relying on it. Hopefully, within that interpretation, I can direct the viewer towards the unique experience of the wine. 
  • Does anything stand out from when you designed any of the cans—something unique you remember?
    The opportunity to dive into art history as the inspiration point for the Nouveau can was particularly exciting for me. Beginning with such an iconic style from history and to make it our own take was the challenge. 
  • You’ve designed three cans now, and although they are quite different from one another, they look great side-by-side. What is similar and what is different about the three designs, and why do they work so well together? 
    Each of the Union wine cans have different concepts driving the image, style and color decisions. One difference is how finished and complete the images are for the Radler and Nouveau, the Radler and Nouveau are both fully colored-in set against a dark background. The Strawberry can is intended to look like a sketch, open and loose with pencil lines and soft hits of water-colored pigments. As for similarities, their differences complement each other, they hopefully balance each other out. Additionally, each is based on patterns and images from nature and are all from my hand, unified by my mark and line. 

Our Newest Adventure: Underwood Nouveau

Underwood Nouveau

At Union, we often joke that we work hard and play harder, but the truth is our work is fun, so it’s more of a play hard, play harder situation. We get to pioneer new ideas, celebrate our successes, laugh at the mishaps, and be among friends while we do it all. Which brings us to our newest adventure: Underwood Nouveau.  

Our Underwood Nouveau is a riff on a Beaujolais Nouveau, which is traditionally made from Gamay grapes (also called, Gamay noir à Jus blanc grape) in the Beaujolais region of France. Always looking for an Oregon angle, we decided to use our Pinot Noir grapes in the Underwood Nouveau for a fresh take on our traditional Pinot noir. The Gamay grape is actually a cousin of the Pinot Noir grape and flourishes in very similar climates.  

Normally, it takes us a year to make our Underwood Pinot Noir, while our Nouveau takes just over a month — from pick to sip. We created it to celebrate our first grape harvest of the year and introduce the true expression of our 2019 vintage. It’s fruit-forward, light, and fun, meaning we had a lot of fun making it, and you’ll have a lot of fun drinking it. Nouveau is known for being a fresh, fruity wine that celebrates the first pour of the season. 

(image credit Blue Heron Vineyards)

Underwood Pinot Noir Nouveau grapes

The first step to creating our new wine was to pick the grapes. We started hand-picking the grapes for this year’s Nouveau batch on the early morning of September 24th and the fruit arrived at our winery and was unloaded by sunset. It was an all-hands on deck situation here to get it done in one day, but we prevailed. We picked the grapes in whole clusters. No crushers or de-stemmers were used.  

Underwood Pinot Noir Nouveau

Underwood Nouveau Pinot Noir

Underwood Nouveau Dig Out

Union Wine Company

To ferment the grapes, we used a process called “carbonic maceration,” a fancy name for a straightforward, natural process that can produce vibrant, lively, fresh, and also some very serious wines. Here’s how it works: the full bunches of grapes are placed into stainless-steel, temperature-controlled vats, which are then sealed and filled with CO2 to remove the oxygen. This triggers a process within the grapes known as intracellular fermentation. Once alcohol levels reach around 2% abv, the grape skins split and release their juice. This takes about 10 days.  

During this time, the grapes at the bottom are gently crushed under the weight of the others and begin to ferment, releasing more CO2. This gentle, yet speedy, process releases the berry flavor without releasing the bitter tannins from the grape skins. The carbonic maceration process is stopped when the fruit is removed from the tank and pressed.  

Underwood Nouveau

The process was a success! In the end, our Nouveau tastes bright and fruit-forward with notes of cherry, plum, and currents. 

Underwood Nouveau Canning

To introduce our Nouveau with the proper fanfare, we worked with a designer to create a can that would speak to the beauty of art nouveau. He nailed it. We love the design.   

A can made perfect sense for this project because a Nouveau is meant to be sipped right away, not stored. Our Nouveau should be popped open anytime, anywhere during the fall season it honors.   

We’re excited to have the opportunity to introduce a wine that embraces the spirit of Union — don’t take yourself too seriously, have fun, and enjoy the moment. Just remember to do it with your pinkies down.  

Union Wine Company Nouveau