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Home , Chardonnay

FEBRUARY 2019 | VOLUME 14 | ISSUE 2

FEBRUARY OF THE MONTH

of these sell to collectors to the tune of several With timeless elegance, thousands of dollars upon release, but thank- fully there are over-delivering alternatives such BDX II is an expression as BDX II. of a traditional Bordeaux- style wine and Cooper’s REVISITING A FAVORITE

Hawk is proud to bring Similar to all French , the term Bor- back this favored blend deaux is protected by the , and as such can’t be used for naming purposes by exclusively for our Wine outside of Bordeaux. Cooper’s Hawk Club Members. has sourced all the for this wine from some of the best in the United States, as we aim to capture the style of the Old World CARVED FROM enlivened with the American spirit. For this THE CLASSICS wine, we have chosen the moniker BDX II to , , Cabernet represent our second iteration of a Bordeaux- Franc and are four of the classic va- style blend for our Wine Club Members. rietals that comprise world-class wines from BDX II pairs deliciously with Cooper’s Hawk Bordeaux, France. Many regions around the Filet Mignon or The Prime sandwich – this is a globe cultivate these grapes, each offering bottle that shakes hands with most beef and a unique sense of built upon the full- game dishes, thanks to a mighty tannic struc- bodied, tannin-rich, and balanced structure ture balanced with fresh acidity. Pop it in the responsible for a portion of the world’s most cellar until 2022 or open tonight with dinner treasured and expensive bottles of wine. Some for our version of a classic.

March’s WINE OF THE MONTH UNOAKED CHARDONNAY SNEAK PEEK 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. TASTING NOTES TASTING NOTES

ROB WARREN EMILY WINES MASTER

NOSE Ripe cherry, blackberry, cassis, BEGINNER raspberry, plum, tobacco, and This Bordeaux-style blend is a nod to the tradition of the Old World while capturing TASTE the lively spirit of America. The lush fruit Full yet well-balanced tannins flavors are matched well with bright acidity, support rich, ripe black fruit, , making this an ideal wine with food. In and strawberry flavors Bordeaux, lamb is the quintessential pairing PAIRING with the local wines, and the gamey flavors Beef and game dishes indeed are well matched with this wine.

APPELLATION INTERMEDIATE California Just as Bordeaux wines are always BLEND blends of , at Cooper’s Hawk, we often blend as well. 36% – Cabernet Sauvignon All grapes for this wine were grown in 34% – Merlot California, but we sought out the best examples of each from unique micro- 18% – climates throughout the state to create the perfect blend. Rich Cabernet Sauvignon 12% – Malbec from Lodi, juicy Merlot from Paso Robles, elegant Cabernet Franc from Monterey, and bold Malbec from the Dunnigan Hills WINEMAKER’S NOTES combine to create an enduring wine Bordeaux red wines are a blend of different of grace, richness, and finesse. 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 ADVANCED name is protected by the European Union, Because the wines of Bordeaux are so and cannot be used in the name of a wine prized, all over the world by wineries outside of Bordeaux. For this imitate the style and blends of these wines. wine, we have chosen the name “BDX II” The term “Bordeaux Style” is not regulated, to represent our second Wine Club but it refers to wines that are made using iteration of a Bordeaux-style blend. the distinct varieties found in Bordeaux. “Claret” is the Old English term for wines from the region and occasionally WINE CLUB MEMBERSHIP HAS ITS BENEFITS. wineries today use this name to reference Wine Club Members are invited to their Bordeaux blends. The term Meritage purchase additional bottles for $19.99 (which rhymes with “heritage”) is a during the month of February. Prices will trademarked name for registered wines increase to $25.99 per bottle on March 1. that use no more than 90% of any one Pre-charged February pickup bottle in their classic Bordeaux blend. prices will not change. CULINARY CREATIONS

SALTED CRÈME BRÛLÉE

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. WHAT WE’RE Fresh berries contribute bright juici- TASTING IN ness, and then we bring the boom: a dusting of Maldon sea salt. Salt FEBRUARY 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 . Chardonnay FEBRUARY RECIPE OF THE MONTH Merlot BDX II Rosemary- Crusted Rack of Lamb with Aged Balsamic Cooper’s Hawk Lux Meritage 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. Nightjar 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.

INGREDIENTS INSTRUCTIONS -Chef Mat t McMillin

2 Tbsp kosher salt In a small food processor fitted with a steel blade, process the salt, pepper, 2 tsp black pepper olive oil, fennel seeds, rosemary, , and Dijon mustard until a smooth paste has been achieved. 2 Tbsp extra-virgin olive oil 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. 1 tsp toasted fennel seeds Remove from refrigerator and place the lamb in a roasting or sheet pan February’s with the ribs curving down and fat side up. Allow to stand for 1 hour at cup fresh TRUFFLE OF ¼ room temperature before cooking. THE MONTH rosemary leaves Preheat the oven to 450° F. 4 garlic , minced Roast the lamb for 20 to 23 minutes for medium rare or until internal ½ cup Dijon mustard temperature has achieved 120° F (it will be more on the rare side at this 2 racks of lamb White and Dark point). Remove from the oven and cover with aluminum foil. Allow to sit Chocolate Chai Drizzle of aged balsamic for 15 minutes. Remember, allowing lamb to rest properly will help retain vinegar (preferably all of its natural juices and achieve desired medium rare temperature. Heavy is steeped with tea, something aged at ginger, and and added to least 25 years!) Slice in between individual ribs, place on platter and lightly drizzle with white chocolate. This truffle is then balsamic vinegar. Use sparingly – this flavor will go a long way. coated in dark chocolate and topped with a candied orange peel. FEBRUARY CHEF RECOMMENDATIONS

LUNCH

COOPER’S HAWK BRAISED SHORT RIB & THREE- MAC Aged 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 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.” — NOTES FROM CHEF MATT McMILLIN

DINNER HORSERADISH- CRUSTED SALMON “ 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 MATT McMILLIN

THIS VALENTINE’S DAY Enjoy our exclusive chef EAT YOUR HEART OUT recommendations for dinner.

TWIN LOBSTER-CRUSTED FILET MEDALLIONS Roasted Root Vegetables, Mary’s Potatoes

SURF & TURF — FILET MEDALLIONS & PARMESAN- CRUSTED LOBSTER TAIL Horseradish & Parmesan Crusts, Roasted Root Vegetables, Mary’s Potatoes All Things BORDEAUX Friends of Cooper’s Hawk presents For 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 , and the legend and BRAVE CAMILLE lore of the region all contribute to the prestige of the wines. Bordeaux RELEASE PARTY 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 A wine created by our Master Sommelier, Emily Wines its place in the hearts of the English. Interestingly, the greatest vine- COOPER’S HAWK ARLINGTON HEIGHTS yard sites in Bordeaux were swamps until the 1600s, when the Dutch 798 Algonquin Road, Arlington Heights, IL 60005 were brought in to help drain this land and transform it to usable land. TUESDAY, APRIL 2 • 6:30-9:3O PM • $70 PER PERSON While the legendary bottles of We are excited to announce a first-time Friends of Cooper’s Hawk Bordeaux can cost thousands of TICKETS Because the wines Event with our Master Sommelier, Emily Wines! Not only are we dollars, there are lots of everyday ON SALE of Bordeaux are so honoring Emily’s incredible talents in the wine world but also wines to be enjoyed here too. FEBRUARY 1 prized, winemakers the release of a wine she created that will appear on our everyday “ Nearly every wine produced in menu, Brave Camille. all over the world Bordeaux is a blend, and while red For those who may not know, Emily is an internationally qualified somme- imitate the style and Bordeaux is the most famous, lier, and one of only 149 individuals in the Americas to earn the designation blends of these wines. there are amazing dry white and of Master Sommelier. She is one of 15 professionals worldwide awarded the — EMILY WINES sweet white wines produced here prestigious Remi Krug Cup for passing all three sections – theory, service, as well. The grapes used for the and blind tasting – of the Master Sommelier Diploma Examination on her reds are Cabernet Sauvignon,” Merlot, and Cabernet Franc primarily, first attempt (most candidates sit for the exam two to three times, and with , Malbec, and Carménère on occasion. The styles some take it as many as six times). of produced can be neatly differentiated by geography. The Garonne river divides the region in half. The Left Bank of the river hosts We cannot wait to introduce you all to Emily as well as give you the Cabernet Sauvignon–dominated wines with a little Merlot, while on opportunity to be the first to try her new, incredible wine! the Right Bank the wines are made from Merlot and Cabernet Franc primarily. Cabernet Sauvignon is known for producing wines with great Maximum of four tickets per Wine Club Member. Reserve your seat by calling power and finesse, Merlot is soft, lush and juicy, while Cabernet Franc 708.215.5674 or buy your tickets online at chwinery.com/EmilyWines. is fine-textured and herbal. Different soils and microclimates favor each grape in turn. Malbec has become hugely popular in and still grows heavily further south in France, but nearly every vine MIXOLOGY 101 • 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. ENGLISH ROSE Because the wines of Bordeaux are so prized, winemakers all over the world imitate the style and blends of these wines. The cooler climate 2 strawberries, sliced Muddle strawberries, of this region means that the wines have brighter acid, firmer tannins, 1½ oz gin (or vodka) add remaining in- and less rich fruit character. Using premium grapes from California, 1 oz Dolin Blanc gredients, and shake BDX II is our nod to this amazing region. (or other first without ice. This dry vermouth) makes the egg white 1 oz Rhubarb Wine frothy. Now add ½ oz fresh lemon juice the ice – shake and 4 drops Fee Brothers strain into a martini Rhubarb Bitters glass. Garnish with a Small egg white strawberry slice. Friends of Cooper’s Hawk presents TYLER FLORENCE UPCOMING WINE CLUB DINNERS UNCRUSHABLE DOCUMENTARY SCREENING LOGAN THEATER • 2646 N. Milwaukee Ave., Chicago, IL 60647 TUESDAY, MARCH 12 • 7-10 PM • $50 PER PERSON

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. Won’t You Be My Valentine

Directed by Chef Tyler Florence, the documentary Uncrushable tells the TUESDAY, FEBRUARY 12 • 7-10 PM story of the fires through the eyes of those most affected in the area. Vic- $70 PER PERSON tims who lost homes or businesses, first responders, chefs, and winemak- We’ve got an amazing date night planned for you ers share their harrowing accounts throughout the film, as a fallen com- and your loved ones just in time for Valentine’s Day! munity begins to rebuild through the amazing help of its neighbors, chefs, Join us with the loves of your life for a delicious and friends. From the tragic nature of the fire itself to the unbelievable multicourse meal and wonderful wines to pair. 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.

TICKETS Maximum of four tickets per Wine Club Member. Valet Parking ON SALE will be available at this event. Reserve your seat by calling NOW 708.215.5674 or buy your tickets online at chwinery.com/Tyler. Reserve Release Party

TUESDAY, MARCH 12 • 7-10 PM $70 PER PERSON Friends of Cooper’s Hawk Event featuring Step into our Winemaker’s vault with this rare library TICKETS tasting of our exclusive Barrel Reserves. Taste your ON SALE way through the 2017 and 2018 blends while having THE POTASH TWINS NOW the opportunity to be the first to try our 2019 Barrel Reserve. These wines will be paired with exquisite FIRST EVER MUSICAL BRUNCH! multicourse dishes, allowing you to experience the evolution of our rich, rustic, Bordeaux-style blends. COOPER’S HAWK ARLINGTON HEIGHTS • 798 Algonquin Road, Arlington Heights, IL 60005 SATURDAY, MARCH 30 • 10:30 AM-1:3O PM • $100 PER PERSON

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 TICKETS chefs and foodies alike. They have performed around the ON SALE country at events including Food Network and Cooking A Day at the Derby February 1 Channel’s South Beach Food and Wine Festival, the James Beard Leadership Awards, Aspen Food & Wine Festival, WEDNESDAY, MAY 1 • 7-10 PM Toronto Food and Wine Festival, Palm Beach Food and $65 PER PERSON Dust off your best hats and join us for our first ever Wine, Chicago Gourmet, the opening of Chef Gavin Derby Party! Enjoy food inspired by the Kentucky Derby Kaysen’s Spoon and Stable, and at legendary Chef Rick and, of course, wine. You also will have the opportunity to Bayless’s James Beard Awards after-party. participate in our best-dressed contest for a special prize. We hope you can join us for this one-of-a-kind brunch Maximum of four tickets per Wine Club Member. event with a special live performance and meet-and-greet Reserve your seat by calling 708.215.5674 with these incredibly talented brothers. or buy your tickets online at chwinery.com/potash. Events are group seating. Wine Club guests must be 21+. Event tickets close 48 hours prior to event. For reservations, visit chwinery.com/events. Members Get Adventure with Wine Club Trips

HISTORIC France OCTOBER 4-14 BARRELS, BOTTLES... Exploring Normandy, the Valley, Paris, and Mont-Saint-Michel BOURBON This handcrafted itinerary will delight all your senses! Come for the magic and wonder of Paris, the City of JUNE 2019 Lights, but stay for the charm of the and the Bourbon is more than a drink – it’s a lifestyle, and historic Normandy Coast. Join Cooper’s Hawk CMO there is no better way to experience the Bourbon Tom Koenigsberg and travel through some of the most Trail than with our Master Sommelier! Whether beautiful areas of France. Tour battlefields and beaches, you’re new to bourbon or an expert, take the like the site of the D-Day Invasion, cities and medieval legendary Kentucky Bourbon Trail road trip with towns, gardens and vineyards, châteaus and palaces. us, hit the high points and sample the best while Taste French wines, ciders, cheeses, and delicious visiting other exciting places along the way. cuisines. This unique Wine Club tour offers you a moving journey through WWII history, famous iconic sights, More information coming soon fairy-tale vistas, and experiences you’ll never forget.

SIGN UP TODAY! Visit chwinery.com/France for details.

FEBRUARY PRODUCT OF THE MONTH

NOW AVAILABLE MEMBERS RECEIVE 10% OFF FOR 2-BOTTLE MEMBERS LANTERNS Limited time offer - Take gifting wine to the next level! another way to use your complimentary tasting benefit These stylish, multi-functional lanterns double as We get it – you’re busy! You may not have time for a full tasting each month, so we’re excited to wine gift packaging and lighted home décor. 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.

Valentine’s Day ETCHED BOTTLES

Available now at your local Cooper’s Hawk.