Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec are four of the classic va- rietals that comprise world-class wines from Bordeaux, France. Many regions around the globe cultivate these grapes, each offering a unique sense of terroir built upon the full- bodied, tannin-rich, and balanced structure responsible for a portion of the world’s most treasured and expensive bottles of wine. Some of these sell to collectors to the tune of several thousands of dollars upon release, but thank- fully there are over-delivering alternatives such as BDX II. Similar to all French wines, the term Bor- deaux is protected by the European Union, and as such can’t be used for naming purposes by wineries outside of Bordeaux. Cooper’s Hawk has sourced all the grapes for this wine from some of the best vineyards in the United States, as we aim to capture the style of the Old World enlivened with the American spirit. For this wine, we have chosen the moniker BDX II to represent our second iteration of a Bordeaux- style blend for our Wine Club Members. BDX II pairs deliciously with Cooper’s Hawk Filet Mignon or The Prime sandwich – this is a bottle that shakes hands with most beef and game dishes, thanks to a mighty tannic struc- ture balanced with fresh acidity. Pop it in the cellar until 2022 or open tonight with dinner for our version of a classic. FEBRUARY 2019 | VOLUME 14 | ISSUE 2 FEBRUARY WINE OF THE MONTH Cooper’s Hawk Unoaked Chardonnay and Riesling blend expresses the bright purity of fruit from Columbia Valley, the largest wine growing region in Washington State. Riesling contributes fresh floral aromatics while the white fruit flavors of Chardonnay offer satisfying crispness and a sheer splash of complexity. UNOAKED CHARDONNAY RIESLING REVISITING A FAVORITE With timeless elegance, BDX II is an expression of a traditional Bordeaux- style wine and Cooper’s Hawk is proud to bring back this favored blend exclusively for our Wine Club Members. CARVED FROM THE CLASSICS SNEAK PEEK March’s WINE OF THE MONTH
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UNOAKED CHARDONNAY RIESLINGRiesling contributes fresh floral aromatics while the white fruit flavors of Chardonnay offer satisfying crispness and a sheer splash of complexity. UNOAKED
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Cabernet Sauvignon, Merlot, Cabernet
Franc and Malbec are four of the classic va-
rietals that comprise world-class wines from
Bordeaux, France. Many regions around the
globe cultivate these grapes, each offering
a unique sense of terroir built upon the full-
bodied, tannin-rich, and balanced structure
responsible for a portion of the world’s most
treasured and expensive bottles of wine. Some
of these sell to collectors to the tune of several
thousands of dollars upon release, but thank-
fully there are over-delivering alternatives such
as BDX II.
Similar to all French wines, the term Bor-
deaux is protected by the European Union, and
as such can’t be used for naming purposes by
wineries outside of Bordeaux. Cooper’s Hawk
has sourced all the grapes for this wine from
some of the best vineyards in the United States,
as we aim to capture the style of the Old World
enlivened with the American spirit. For this
wine, we have chosen the moniker BDX II to
represent our second iteration of a Bordeaux-
style blend for our Wine Club Members.
BDX II pairs deliciously with Cooper’s Hawk
Filet Mignon or The Prime sandwich – this is a
bottle that shakes hands with most beef and
game dishes, thanks to a mighty tannic struc-
ture balanced with fresh acidity. Pop it in the
cellar until 2022 or open tonight with dinner
for our version of a classic.
F E B R U A R Y 2 0 1 9 | V O L U M E 1 4 | I S S U E 2
F E B R U A R Y W I N E O F T H E M O N T H
Cooper’s Hawk Unoaked Chardonnay and Riesling blend expresses the
bright purity of fruit from Columbia Valley, the largest wine growing
region in Washington State. Riesling contributes fresh floral aromatics
while the white fruit flavors of Chardonnay offer satisfying crispness
and a sheer splash of complexity.
U N O A K E D C H A R D O N N A Y R I E S L I N G
REVISITING A FAVORITE
With timeless elegance,
BDX II is an expression
of a traditional Bordeaux-
style wine and Cooper’s
Hawk is proud to bring
back this favored blend
exclusively for our Wine
Club Members.
CARVED FROM THE CLASSICS
SNEAKPE E K
March’s WINE OF THE MONTH
ROB WARRENWINEMAKER
TASTING NOTES
NOSERipe cherry, blackberry, cassis,
raspberry, plum, tobacco, and vanilla
TASTEFull yet well-balanced tannins
support rich, ripe black fruit, cinnamon,
and strawberry flavors
PAIRINGBeef and game dishes
APPELL ATION
California
BLEND
36% – Cabernet Sauvignon34% – Merlot
18% – Cabernet Franc12% – Malbec
WINEMAKER ’S NOTES
Bordeaux red wines are a blend of different
varietals, all of which work really well
together, and the “Bordeaux” blend is
mimicked almost everywhere that grapes
are grown outside of France. The Bordeaux
name is protected by the European Union,
and cannot be used in the name of a wine
by wineries outside of Bordeaux. For this
wine, we have chosen the name “BDX II”
to represent our second Wine Club
iteration of a Bordeaux-style blend.
WINE CLUB MEMBERSHIP HAS ITS BENEFITS.
Wine Club Members are invited to
purchase additional bottles for $19.99
during the month of February. Prices will
increase to $25.99 per bottle on March 1.
Pre-charged February pickup bottle
prices will not change.
EMILY WINESMASTER SOMMELIER
TASTING NOTES
BEGINNER
This Bordeaux-style blend is a nod to the
tradition of the Old World while capturing
the lively spirit of America. The lush fruit
flavors are matched well with bright acidity,
making this an ideal wine with food. In
Bordeaux, lamb is the quintessential pairing
with the local wines, and the gamey flavors
indeed are well matched with this wine.
INTERMEDIATE
Just as Bordeaux wines are always
blends of varietals, at Cooper’s Hawk,
we often blend appellations as well.
All grapes for this wine were grown in
California, but we sought out the best
examples of each from unique micro-
climates throughout the state to create the
perfect blend. Rich Cabernet Sauvignon
from Lodi, juicy Merlot from Paso Robles,
elegant Cabernet Franc from Monterey,
and bold Malbec from the Dunnigan Hills
combine to create an enduring wine
of grace, richness, and finesse.
ADVANCED
Because the wines of Bordeaux are so
prized, winemakers all over the world
imitate the style and blends of these wines.
The term “Bordeaux Style” is not regulated,
but it refers to wines that are made using
the distinct grape varieties found in
Bordeaux. “Claret” is the Old English term
for wines from the region and occasionally
wineries today use this name to reference
their Bordeaux blends. The term Meritage
(which rhymes with “heritage”) is a
trademarked name for registered wines
that use no more than 90% of any one
varietal in their classic Bordeaux blend.
White and Dark Chocolate Chai
Heavy cream is steeped with tea,
ginger, and spices and added to
white chocolate. This truffle is then
coated in dark chocolate and topped
with a candied orange peel.
Prosecco
Sauvignon Blanc
Chardonnay
Zinfandel
Merlot
BDX II
Cooper’s Hawk Lux Meritage
Nightjar
F E B R U A R Y
W H AT W E ’ R E TA S T I N G I N
TRUFFLE OF THE MONTH
February’s
In a small food processor fitted with a steel blade, process the salt, pepper,
olive oil, fennel seeds, rosemary, garlic, and Dijon mustard until a smooth
paste has been achieved.
Using your hands or a spatula, evenly cover lamb on both sides with paste
and marinate in the refrigerator for at least 2 hours and up to 8 hours.
Remove from refrigerator and place the lamb in a roasting or sheet pan
with the ribs curving down and fat side up. Allow to stand for 1 hour at
room temperature before cooking.
Preheat the oven to 450° F.
Roast the lamb for 20 to 23 minutes for medium rare or until internal
temperature has achieved 120° F (it will be more on the rare side at this
point). Remove from the oven and cover with aluminum foil. Allow to sit
for 15 minutes. Remember, allowing lamb to rest properly will help retain
all of its natural juices and achieve desired medium rare temperature.
Slice in between individual ribs, place on platter and lightly drizzle with
balsamic vinegar. Use sparingly – this flavor will go a long way.
2 Tbsp kosher salt
2 tsp black pepper
2 Tbsp extra-virgin olive oil
1 tsp toasted fennel seeds
¼ cup fresh rosemary leaves
4 garlic cloves, minced
½ cup Dijon mustard
2 racks of lamb
Drizzle of aged balsamic vinegar (preferably something aged at least 25 years!)
F E B R U A R Y R E C I P E O F T H E M O N T H
In order to celebrate this beautiful Bordeaux-style blend I wanted to pair it with something equally divine, roasted rack of lamb. Rack of lamb can be a centerpiece on any table and is surprisingly simple to prepare. Our Bordeaux-style blend has a long fruity finish with a pop of acidity that makes it a perfect partner for this roasted rack of lamb with a fruity drizzle of good, aged balsamic vinegar.
-Chef Mat t McMillinINGREDIENTS INSTRUCTIONS
Rosemary-Dijon Crusted Rack of Lamb with Aged Balsamic
It’s a steakhouse classic: vanilla bean crème brûlée. Well-loved for generations, Chef Matt
McMillin saw this treat as an opportunity to scale up on flavor and modernity, to put a Cooper’s
Hawk stamp on an old favorite. That stamp comes in the form of a particularly
revered ingredient harvested on England’s Essex coast for over
100 years – flakes of Maldon sea salt. The foundation is
cool, fresh vanilla custard topped with a layer of
sugar, which is caramelized to provide that
irresistible buttery crunch, the bite that
must be included in every spoonful.
Fresh berries contribute bright juici-
ness, and then we bring the boom:
a dusting of Maldon sea salt. Salt
triggers taste sensors that register
sweetness, at once dialing up the
flavors of caramel and fruit while
providing an interesting salty contrast –
a delight paired with Cooper’s Hawk
Lux Ice Wine.
SALTED CARAMEL CRÈME BRÛLÉE
C U L I N A R Y C R E A T I O N S
BRAISED SHORT RIB & THREE- CHEESE MACAged White Cheddar, Fontina, and MontAmoré® Cheese, Caramelized Onion, Slow-Roasted Grape Tomatoes, Toasted Herb Crumbs
“This mac & cheese was so popular last year, we definitely wanted to bring this one back. I think we were waiting for the right cheeses to be born! It’s all about the cheeses and how they all come together. Fontina is rich and creamy, and the aged white cheddar lends a depth of flavor that lets the MontAmoré® shine through. A cheese from Sartori, MontAmoré® is a cow’s-milk cheese that is a cross between sharp cheddar and Parmesan. We fold in caramelized onion and slow-braised short rib, and top with sweet roasted grape tomatoes and toasted herb bread crumbs.”
Toronto Food and Wine Festival, Palm Beach Food and
Wine, Chicago Gourmet, the opening of Chef Gavin
Kaysen’s Spoon and Stable, and at legendary Chef Rick
Bayless’s James Beard Awards after-party.
We hope you can join us for this one-of-a-kind brunch
event with a special live performance and meet-and-greet
with these incredibly talented brothers.
COOPER’S HAWK ARLINGTON HEIGHTS • 798 Algonquin Road, Arlington Heights, IL 60005
SATURDAY, MARCH 30 • 10:30 AM-1:3O PM • $100 PER PERSON
Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674
or buy your tickets online at chwinery.com/potash.
THE POTASH TWINSFriends of Cooper’s Hawk Event featuring
TICKETS ON SALE
NOWFIRST EVER MUSICAL BRUNCH!
TUESDAY, MARCH 12 • 7-10 PM
$70 PER PERSONStep into our Winemaker’s vault with this rare library
tasting of our exclusive Barrel Reserves. Taste your
way through the 2017 and 2018 blends while having
the opportunity to be the first to try our 2019 Barrel
Reserve. These wines will be paired with exquisite
multicourse dishes, allowing you to experience the
evolution of our rich, rustic, Bordeaux-style blends.
Barrel Reserve Release Party
TICKETS ON SALEFebruary 1
In October, a series of wildfires ignited Northern California’s wine country,
turning long-standing restaurants into ash, blackening ready-to-pick wine
grapes, and rendering thousands homeless. All told, the fires became one
of the most destructive in California’s history.
Directed by Chef Tyler Florence, the documentary Uncrushable tells the
story of the fires through the eyes of those most affected in the area. Vic-
tims who lost homes or businesses, first responders, chefs, and winemak-
ers share their harrowing accounts throughout the film, as a fallen com-
munity begins to rebuild through the amazing help of its neighbors, chefs,
and friends. From the tragic nature of the fire itself to the unbelievable
recovery efforts – from “horror to hope” – Uncrushable paints a picture of
an area that continues to reckon with an unforeseen disaster long after
the news cycle has stopped, and portrays the grace and strength
which its residents draw upon.
Join Cooper’s Hawk and Chef Tyler Florence for delicious
passed hors d’oeuvres and wine before a private screening
of this beautiful documentary on March 12, 2019.
T Y L E R F L O R E N C E
UNCRUSHABLEDOCUMENTARY SCREENING
Friends of Cooper’s Hawk presents
LOGAN THEATER • 2646 N. Milwaukee Ave., Chicago, IL 60647
TUESDAY, MARCH 12 • 7-10 PM • $50 PER PERSON
Maximum of four tickets per Wine Club Member. Valet Parking will be available at this event. Reserve your seat by calling
708.215.5674 or buy your tickets online at chwinery.com/Tyler.
TICKETS ON SALE
N O W
These stylish, multi-functional lanterns double as
wine gift packaging and lighted home décor.
Take gifting wine to the next level!
OCTOBER 4-14
FranceH I S T O R I C
Exploring Normandy, the Loire Valley, Paris, and Mont-Saint-Michel
This handcrafted itinerary will delight all your senses!
Come for the magic and wonder of Paris, the City of
Lights, but stay for the charm of the Loire Valley and the
historic Normandy Coast. Join Cooper’s Hawk CMO
Tom Koenigsberg and travel through some of the most
beautiful areas of France. Tour battlefields and beaches,
like the site of the D-Day Invasion, cities and medieval
towns, gardens and vineyards, châteaus and palaces.
Taste French wines, ciders, cheeses, and delicious
cuisines. This unique Wine Club tour offers you a moving
journey through WWII history, famous iconic sights,
fairy-tale vistas, and experiences you’ll never forget.
Members Get Adventure with Wine Club Trips
Limited time offer - another way to use your complimentary tasting benefitWe get it – you’re busy! You may not have time for a full tasting each month, so we’re excited to
provide you with added flexibility to take advantage of this benefit.
From January 22 to March 25, each complimentary tasting can be magically turned into a
glass of wine* in our dining room, to be enjoyed with your weekday lunch or afternoon bites
from 11 a.m. to 4 p.m. Make a reservation, sit back, and savor your Tasting in a Glass!
*Visit chwinery.com/glass for details.
NOW AVAILABLE FOR 2-BOTTLE
MEMBERS
MEMBERS RECEIVE 10% OFF
FEBRUARY PRODUCT OF THE MONTH
L A N T E R N S
Valentine’s Day ETCHED BOTTLES
Available now at your local Cooper’s Hawk.
Visit chwinery.com/France for details.
SIGN UP TODAY!
BARRELS, BOT TLES...
B O U R B O NBourbon is more than a drink – it’s a lifestyle, and