OLD VINE ZIN

DECEMBER 2017 | VOLUME 12 | ISSUE 12 ROB WARREN’S DECEMBER OF THE MONTH Tasting Notes

Nose The intense and jammy nose delivers aromas of ripe red raspberry, cranberry, blackberry, OLD VINE ZIN vanilla, and baking spice Cooper’s Hawk Old Vine Zin comes from centennial vines Taste that have thrived through the seasons to create a wine Full yet silky-smooth tannins and moderate that only comes along once in at least 100 years. acidity support sweet flavors of berry cobbler and spicy notes of white pepper

Pairing Ancient Vines with Deep Roots The Taste of 100+ Years Cooper’s Hawk Maple, Mustard & Consider the scope of 100 years: In 1917 In the world of wine, we sometimes talk of aging Pretzel-Crusted Boneless Pork Chop, President Woodrow Wilson entered the wine in the cellar, the age one must be to drink it, Churrasco Grilled Steak Great War, now known as WWI. The and in this case – the age of the vines that grew Original Dixieland Jazz Band released the first the grapes. What is the meaning of Old Vine? commercial jazz recording, and the year was Why is that particular detail so important that one of the coldest in recorded history. Houdini, we’ve included it directly as the name of the APPELLATION Einstein, and Capone were in their prime of bottle? The vines used for our December Wine Lodi, California lives, and Ella Fitzgerald of the Month have been around and JFK were born. for over 100 years, however, we The vines we used are not sure how old they actu- BLEND for this wine were ally are. These old vines produce 100% continuing to grow and fewer grape clusters, resulting in thrive. This is a Zin to a deep, delicious concentration remember, a bottle for of flavor in each one. the history books. HOW IT’S MADE So, what does 100 years in The Lodi appellation in California Generally speaking, Old the taste like? In the has a rich history of agriculture stretching Vine indicates a wine , the flavor is a lasting and back generations. It is here that we found that is 50 years of age rich balance of dark berry fruit, the perfect vines to grow this Old Vine or more – but many Old smooth tannins, and generous Zinfandel. They are old and gnarly but World and California acidity. Pair this with a classic produce some of the most interesting , like our December Wine of the grilled burger or Cooper’s Hawk Campanelle and rich in the state. We know Month, can crest and even surpass the 100- Shrimp Rustica pasta made with jumbo shrimp, that the vines are over 100 years old, year mark. These centennial vines are beau- Italian sausage, caramelized onion and our but we don’t know how much older. tifully craggy, nature-shaped and powerful, tomato-Parmesan cream sauce. It also plays The locals refer to these as with deep roots to stand the tests of time well with savory-sweet dishes like our Ginger “Centennial.” They have survived floods, and weather. Soy-Glazed Center Cut NY Strip Steak. droughts, fires, economic hardships, prohibition, and countless grapevine WINE CLUB MEMBERSHIP HAS ITS BENEFITS. Wine Club Members are invited to epidemics, and are worthy of recognition. purchase additional bottles for $19.99 during the month of December. Prices will increase to The grapes that grow on these vines $24.99 per bottle on January 1. Pre-charged December pickup bottle prices will not change. are as unique as the vines themselves, and have flavors and aromas that only “Centennial Vines” can produce.

DECEMBER CHEF RECOMMENDATIONS

LUNCH

THAI SHRIMP & SCALLOPS Blistered Green Beans, Shiitake Mushrooms, Sweet Grape Tomatoes, Thai Lemongrass Sauce, Ginger Rice WHAT WE’RE With the popularity of the Barramundi, we TASTING IN decided to do a shrimp-and-scallops version DECEMBER for lunch. We start with searing the scallops and shrimp and simmer that in our Thai Lemongrass sauce of mild red curry, coconut milk, shiitake mushrooms, herbs, and fresh squeezed lime. Served over blistered green beans, ginger rice, and sweet grape tomatoes. Cooper’s Hawk White — NOTES FROM CHEF MATT McMILLIN

Riesling

Old Vine Zin LOBSTER- 100% Zinfandel CRUSTED FILET Cabernet Zinfandel MEDALLIONS Crimini Mushrooms, Mary’s Potatoes, Cooper’s Hawk Lux Grilled Broccoli, Burnt Lemon Meritage Two of our filet medallions topped with Cranberry a rich crust filled with chunks of lobster. Served with our Mary’s Potatoes, Grilled Broccoli and burnt lemon meant to Vin Chocolat Noir squeeze over the whole dish! — NOTES FROM CHEF MATT McMILLIN

DINNER

SURF & TURF FILET MEDALLIONS & PARMESAN-CRUSTED LOBSTER TAIL December’s Horseradish & Parmesan Crusts, TRUFFLE OF THE MONTH Roasted Root Vegetables, Mary’s Potatoes

The best of both worlds – two of our 3-oz medallions topped with Horseradish and Parmesan crusts and a lobster Chocolate Ginger tail topped with garlic butter, herbs, and Parmesan. Served with roasted root vegetables, White chocolate ganache with Mary’s Potatoes and steak jus. fresh ginger, enrobed in a dark — NOTES FROM CHEF MATT McMILLIN chocolate shell and sprinkled with candied ginger CULINARY CREATIONS WINE 101 BRING OUT THE BUBBLY THIS HOLIDAY SEASON ANNE BURRELL with Master Emily Wines

GINGER SOY-GLAZED CENTER CUT NY STRIP The holiday season is a time for family, friends, fun, and celebration. While I am a firm believer that does not require a special occasion, this time of year gives us even more of an excuse to pop those corks. HOW IT MADE This the Cooper’s Hawk Menu Sparkling wine is the ideal aperitif wine – it has a good amount There are a handful of steak dishes on the menu, a range of acidity, which gets your mouth watering, so serve it before time of flavors from traditional to international. This center your dinner party. These wines can also match with an entire cut, New York strip steak boasts bold and fragrant Asian of year meal. If doing so, I suggest going with a more dry, rich style influences. Recipes that dance the line between savory like our Cooper’s Hawk Lux Sparkling because it pairs well “ and sweet are fun to pair with a variety of wines, and this gives us even more with a variety of flavors. dish allures with the sweet outcome of caramelized hoisin of an excuse to barbeque concentrated on a piece of super-high-quality beef. There are many other ways you can incorporate bubbles into your holiday festivities. If you are hosting a party this season, pop those corks. We illustrate the height of skilled butchering with our think about working in a new, unique cocktail. My personal — EMILY WINES select New York strip steak – it is center cut and elegantly favorite is a combination of 1-part Cranberry wine with 3-parts trimmed. A refined steak combined with the flair of exotic Prosecco or Sparkling Moscato, depending on how sweet you like your drinks. As a garnish, spear a seasonings and ingredients. We have to admit that this fresh cranberry with a rosemary sprig. This drink screams holiday fun! ” meal is a highlight on the Cooper’s Hawk menu. Gifts of sparkling wine are always great too. If you are not hosting a party but attending one this holiday season, consider bring a bottle of Prosecco, as it continues to be a hit with everyone. HOW IT’S MADE in the Cooper’s Hawk Kitchens Typically, strip steaks are intentionally left with an inch of Another fun recipe is listed in the newsletter. Enjoy! fat upon the top of the meat because some argue it lends a distinct richness, flavor, and texture. The tradeoff is that you end up consuming less meat and more fat overall. GO OUT WEST AND VISIT OUR FRIENDS IN NAPA/SONOMA

Our strip is super-trim all around, the simple purity of 100% Earn 1,000 Points ready-to-dig-in beef. We chose to remove a good majority of the fat from the strip steaks to let the marinade to really Greetings Wine Club Members, seep into all sides of the steak, allowing for uniform flavor It is important for Cooper’s Hawk to help support our friends in the Napa/ and texture from end to end. The steak is massaged with Sonoma area. Visiting this region is a unique and wonderful experience for all. sesame oil and marinated in a generous round of garlic, Despite recent hardships, what you’ll find there will exceed your expectations – ginger, soy, and flavor-packed hoisin barbeque sauce. much of Napa and Sonoma are just as welcoming as ever, with nearly all tasting rooms, Hoisin sauce is a staple in Chinese cooking, a blend that restaurants, and hotels functioning as normal. varies from hot to sweet to vinegary. Ours is a succulent As a new Member benefit, we want to give you1,000 WINE CLUB POINTS when you visit barbeque version, perfect for seared beef. Napa or Sonoma between now and the end of 2018. When it hits the grill, the kitchen fills with the rich aromatics All you need to do is provide proof of your stay to our Member & Guest Services Team. of sesame oil and hoisin, which sizzle and caramelize into Visit chwinery.com/CApoints for details & for more information a hint of sweetness. It comes to the table with wasabi- on our friends in Napa/Sonoma. buttered Mary’s Mashed Potatoes and a round of roasted veggies. Pair this with Cooper’s Hawk Lux for a devilishly indulgent meal. COCKTAIL OF THE MONTH PRODUCTS OF THE MONTH

NIGHTS OF LIMITED QUANTITY 12 CHRISTMAS AVAILABLE Celebrate the season of surprises with Cooper’s Hawk and our signature 12 Nights of Christmas advent-inspired gift box. Every evening, as a new bottle is unveiled, we raise a glass and toast family and friends anew. BITTER-BOLD This set includes: CRANBERRY PUNCH 7 RED WINES

3 WHITE WINES

2 SPARKLING WINES

This cocktail has rich fruity flavors from the Cooper’s Hawk Red and Cranberry wine but with the added vanilla and spice note from bourbon and the complexity RBT BY METROKANE of Campari. Campari is a bitter citrus spirit from Italy that is similar to grapefruit WINE ACCESSORIES peel. Topping the drink with ginger beer adds an extra spicy finish to the drink. 1½ oz Cooper’s Hawk Muddle the cranberries and RBT is driven by a thoughtful 2 oz Cooper’s Hawk Cranberry Wine orange in a glass to release approach to design that extends ½ oz bourbon the flavors. Add both wines, to the highest standard of ½ oz Campari bourbon and Campari as construction and materiality. 3 cranberries cut in half well as ice. Top with ginger This gold wine accessory 3 thin sliced orange wheels beer and stir. Garnish with line includes beautifully ginger beer an orange slice. hand-crafted instruments, including a , , and pourers/aerators. RECIPE OF THE MONTH

Peppermint Bark Shortbread Bars

INGREDIENTS ⅓ cup white sugar ½ teaspoon peppermint extract 2 cups all-purpose flour 2 packages Cooper’s Hawk PEPPERMINT 1 cup softened salted butter Peppermint Bark, coarsely chopped Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, BARK extending foil over edges; set aside. This creamy, decadent bark Combine all ingredients except Peppermint Bark in bowl. Beat at low speed incorporates flavors of mint, dark, and until mixture resembles coarse crumbs. Press crumb mixture evenly onto white chocolate with crushed candy cane. bottom of prepared pan. Bake 19–21 minutes or until edges are lightly Enjoy it on its own or have it with other browned. Do not overbake. treats like hot chocolate or ice cream. Immediately sprinkle crust evenly with chopped Peppermint Bark; return pan to oven 1 minute to melt bark. Spread melted bark evenly over crust. Cool completely. Join today for your WINE CLUB MEMBERS RECEIVE % Remove bars from pan using foil ends. Cut bars into 28 squares; cut each OFF Wine Club exclusive 10 square in half diagonally. Friends of Cooper’s Hawk Event featuring UPCOMING WINE CLUB DINNERS ANNE BURRELL

TICKETS SKYLINE LOFT GO ON SALE 1200 W. 35th St, Chicago, IL 60609 DECEMBER 1 TUESDAY, JANUARY 30, 2018 Pre-New Year’s Eve 6:30-9:30 p.m. • $150 PER PERSON WEDNESDAY, DECEMBER 27, 2017 We are kicking off the year with an exciting Friends of Cooper’s Hawk 7-10 p.m. • $100 PER PERSON event, featuring the vivacious celebrity Chef Anne Burrell of the hit Food With a final toast to 2017, we welcome 2018 Network series Worst Cooks in America, as she hosts an entertaining Cooper’s Hawk style! A multicourse dinner and evening of delicious food, paired with vibrant Cooper’s Hawk wines. the perfect Cooper’s Hawk wines, selected by With her trademark spiky blond hair and pumped-up personality, our winemaker, is a fabulous way to end the year. Anne Burrell has worked at some of the top restaurants in New York, Cheers to a Happy New Year! studied the culinary landscape and traditions of Italy, battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America and written a New York Times best-selling cookbook. Reserve your seat by calling 708. 215.5674 or buy your tickets online at chwinery.com/AnneBurrell.

A T O A S T Rhône River Tour THURSDAY, JANUARY 18, 2018 7-10 p.m. • $65 PER PERSON TO THE TOWN! We recently cruised along the Rhône River in France, visiting historic wine regions with our We are proud to introduce a series of beautifully etched bottle, Wine Club Members. Chef Matt McMillin was designed to represent the Communities we all love. In this captivated by the rich culinary history of the area collection, we offer 31 designs, one for each of the communities and wanted to bring you some delectable dishes our locations reside in. Feel the deep-etched recess in the to enjoy at your local Cooper’s Hawk. Transport texture of the elegantly sand-carved bottle, created to be yourself to a new culture with an evening inspired a unique and personalized keepsake. by our latest adventure.

THE BLEND 75% | 25% From its full-bodied texture to its bold brick red hue, this wine exudes sophistication. Breathe in the aromatics of blackberry, strawberry, and cherry alongside plum, TICKETS vanilla, butterscotch, and nutmeg. The acidity on this GO ON SALE BEGINNING wine is moderate, balancing well-rounded tannins. Mardi Gras Dark fruit and spices extend on the lengthy finish. DECEMBER 1 TUESDAY, FEBRUARY 6, 2018 PAIRS WITH 7-10 p.m. • $65 PER PERSON Hearty meat, like steak or leg of lamb Food with a kick, wine with zest, and friends with a smile – how could you possibly go wrong? DETAILS Celebrate Fat Tuesday Cooper’s Hawk style with 750mL | Alc 13.5% by Vol. traditional Mardi Gras cuisine paired with wine Includes custom display box to help put the spice in your evening.

Wine Club guests must be 21+. Event tickets close 48 hours AVAILABLE NOW AT YOUR prior to event. For reservations, contact your local Cooper’s LOCAL COOPER’S HAWK LOCATION. Hawk location, unless otherwise specified. Members Get Adventure with Wine Club Trips ESCAPE SPAIN MAY 17-20, 2018 SUMMER 2018 2018

Join Master Sommelier Emily Wines and explore the Travel to Spain on this one-of-a-kind trip. Washington state area while visiting beautiful wine regions. Visit fascinating wine regions while learning more First-timers and repeat visitors alike will savor this unique trip! about this intriguing culture and cuisine.

HIGHLIGHTS INCLUDE: Tour of Seattle • Visit to Pike Place Market • Adventure to Yakima Valley, Columbia Valley, and the Columbia River Gorge TICKETS ON SALE NOW

Visit chwinery.com/Washington for full itinerary. More information coming soon. Limited spaces available. Visit chwinery.com/Spain for the most up-to-date information.

January’s Sneak WINE OF THE Peek The Gold Standard MONTH IN GIFT GIVING Like any precious metal, giving the perfect gift can feel like a rare, yet magical experience. That’s why we’ve curated a collection of precious memories that will ignite an appreciation for the good life. From gold-enhanced accessories to exclusive pairings, we’ve chosen a selection Cabernets is a marriage of surprises that will elevate the holiday experience to luxurious levels. Celebrate this of the celebrated season with gifts that bring elegance and sophistication to everyone you love. Cabernet Sauvignon and grapes, both of which are native to the Bordeaux region of France. While commonly blended together in both the old and new world, they each have a unique voice. Together, these Cabernets create an incredible harmony of flavor and texture. Visit CHWINERY.COM/HOLIDAY or one of our tasting rooms to view our gift options.