unoaked chardonnay rieslingriesling contributes fresh floral aromatics while the white fruit flavors...
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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.”
FEBRUARY CHEF RECOMMENDATIONS
HORSERADISH- CRUSTED SALMON
DINNER
LUNCH
Crispy Smashed Fingerlings, Brussels Sprouts Slaw, Tarragon Dill Tartar Sauce
“This is a simple spin on a Cooper’s Hawk favorite. We sear our Norwegian salmon and top it with a horseradish crust
and then serve it with crispy fingerling potatoes tossed with garlic, herbs and parmesan cheese, Brussels Sprouts
slaw, and a house-made tarragon dill tartar sauce.”— NOTES FROM CHEF MAT T McMILLIN
COOPER’S HAWK
EAT YOUR HEART OUT
Horseradish & Parmesan Crusts, Roasted Root Vegetables, Mary’s Potatoes
Roasted Root Vegetables, Mary’s Potatoes
TWIN LOBSTER-CRUSTED FILET MEDALLIONS
SURF & TURF — FILET MEDALLIONS & PARMESAN- CRUSTED LOBSTER TAIL
T H I S VA L E N T I N E ’ S D AYEnjoy our exclusive chef
recommendations for dinner.
— NOTES FROM CHEF MAT T McMILLIN
“
Muddle strawberries,
add remaining in-
gredients, and shake
first without ice. This
makes the egg white
frothy. Now add
the ice – shake and
strain into a martini
glass. Garnish with a
strawberry slice.
2 strawberries, sliced
1½ oz gin (or vodka)
1 oz Dolin Blanc vermouth (or other dry vermouth)
1 oz Rhubarb Wine
½ oz fresh lemon juice
4 drops Fee Brothers Rhubarb Bitters
Small egg white
We are excited to announce a first-time Friends of Cooper’s Hawk
Event with our Master Sommelier, Emily Wines! Not only are we
honoring Emily’s incredible talents in the wine world but also
the release of a wine she created that will appear on our everyday
menu, Brave Camille.
For those who may not know, Emily is an internationally qualified somme-
lier, and one of only 149 individuals in the Americas to earn the designation
of Master Sommelier. She is one of 15 professionals worldwide awarded the
prestigious Remi Krug Cup for passing all three sections – theory, service,
and blind tasting – of the Master Sommelier Diploma Examination on her
first attempt (most candidates sit for the exam two to three times, and
some take it as many as six times).
We cannot wait to introduce you all to Emily as well as give you the
opportunity to be the first to try her new, incredible wine!
COOPER’S HAWK ARLINGTON HEIGHTS798 Algonquin Road, Arlington Heights, IL 60005
TUESDAY, APRIL 2 • 6:30-9:3O PM • $70 PER PERSON
TICKETS ON SALE
F E B R U A R Y 1
B O R D E A U XFor centuries, the wines of Bordeaux have been considered the great-
est reds in the world. The reasons are many, but the long aging poten-
tial of the wines, the expensive aging in oak barrels, and the legend and
lore of the region all contribute to the prestige of the wines. Bordeaux
lies on the Atlantic coast of France, and its proximity to England is
part of its quick rise to international fame. The first vineyards were
planted here by the Romans, but the 300 years of British rule secured
its place in the hearts of the English. Interestingly, the greatest vine-
yard sites in Bordeaux were swamps until the 1600s, when the Dutch
were brought in to help drain this land and transform it to usable land.
While the legendary bottles of
Bordeaux can cost thousands of
dollars, there are lots of everyday
wines to be enjoyed here too.
Nearly every wine produced in
Bordeaux is a blend, and while red
Bordeaux is the most famous,
there are amazing dry white and
sweet white wines produced here
as well. The grapes used for the
reds are Cabernet Sauvignon, Merlot, and Cabernet Franc primarily,
with Petit Verdot, Malbec, and Carménère on occasion. The styles
of red wine produced can be neatly differentiated by geography. The
Garonne river divides the region in half. The Left Bank of the river hosts
Cabernet Sauvignon–dominated wines with a little Merlot, while on
the Right Bank the wines are made from Merlot and Cabernet Franc
primarily. Cabernet Sauvignon is known for producing wines with great
power and finesse, Merlot is soft, lush and juicy, while Cabernet Franc
is fine-textured and herbal. Different soils and microclimates favor
each grape in turn. Malbec has become hugely popular in Argentina
and still grows heavily further south in France, but nearly every vine
of it in Bordeaux was wiped out by frost in the mid-twentieth century
and very little was replanted. When used in a Bordeaux blend, it adds
intense color and rich, berry fruit flavors.
Because the wines of Bordeaux are so prized, winemakers all over the
world imitate the style and blends of these wines. The cooler climate
of this region means that the wines have brighter acid, firmer tannins,
and less rich fruit character. Using premium grapes from California,
BDX II is our nod to this amazing region.
All Things
”— EMILY WINES
Because the wines of Bordeaux are so prized, winemakers all over the world imitate the style and blends of these wines.
M I X O LO G Y 1 0 1 •
E N G L I S H R O S E
Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674 or buy your tickets online at chwinery.com/EmilyWines.
A wine created by our Master Sommelier, Emily Wines
Friends of Cooper’s Hawk presents
RELEASE PARTYBRAVE CAMILLE
“
Events are group seating. Wine Club guests must be 21+. Event tickets close 48 hours prior to event. For reservations, visit chwinery.com/events.
TUESDAY, FEBRUARY 12 • 7-10 PM
$70 PER PERSONWe’ve got an amazing date night planned for you
and your loved ones just in time for Valentine’s Day!
Join us with the loves of your life for a delicious
multicourse meal and wonderful wines to pair.
WEDNESDAY, MAY 1 • 7-10 PM
$65 PER PERSONDust off your best hats and join us for our first ever
Derby Party! Enjoy food inspired by the Kentucky Derby
and, of course, wine. You also will have the opportunity to
participate in our best-dressed contest for a special prize.
Won’t You Be My Valentine
A Day at the Derby
U P C O M I N G W I N E C L U B D I N N E R S
We are so excited to announce that the Potash Twins,
stars of Bravo TV’s Beats + Bites and the Travel Channel‘s
Southern Road Trip with The Potash Twins, will be joining us
as our next Friends of Cooper’s Hawk Guests!
Named the “Musicians of the Food World” by the Miami
Herald, with a passion for food and the culinary community,
the twins have become well known in the food scene by
chefs and foodies alike. They have performed around the
country at events including Food Network and Cooking
Channel’s South Beach Food and Wine Festival, the James
Beard Leadership Awards, Aspen Food & Wine Festival,
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
there is no better way to experience the Bourbon
Trail than with our Master Sommelier! Whether
you’re new to bourbon or an expert, take the
legendary Kentucky Bourbon Trail road trip with
us, hit the high points and sample the best while
visiting other exciting places along the way.
More information coming soon
J U N E 2 0 1 9
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