Uncaged Spirit
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SEPTEMBER 2020 | VOLUME 15 | ISSUE 9 SEPTEMBER WINE OF THE MONTH UNCAGED SPIRIT A COLLABORATION WITH Z. ALEXANDER BROWN TWO BOLD NAMES, earned dozens of prestigious accolades, ONE GREAT WINE establishing one of the most high-pro- file legacies in the music business today. When people hear the name Zac Brown, Brown has collaborated with Dave Grohl, they think of integrity, quality, soul, and tal- Brandi Carlile, Sheryl Crow and more, and ent. He is a man that his own wine label, gives back to his com- Z. Alexander Brown, munity and shares his has earned equally evolving creative influ- high marks and edi- ence with the world. torial acclaim. Brown will only put Most of all, though, his name on what he we are inspired by is proud of, and can his down-to-earth na- benefit others. This ture. Brown is moved includes his music, by witnessing others personal projects and, hone their craft and of course, his wine. by the satisfaction The same can be said and strength dis- about Cooper’s Hawk, covered through col- which is one of the laboration. Cooper’s reasons why this Un- Hawk is proud and caged Spirit collabor- excited to work with Tim McEnery ative release is noth- and Zac Brown such a visionary, and ing short of iconic, our team is motivat- crafted during numer- ed by the seemingly ous blending sessions between Zac, Coo- endless energy Brown has for all types of per’s Hawk Founder and CEO, Tim McEnery, creative expression. and our winemaking team. This all-American red blend is loaded with rich, dark fruit flavors. We think it’s THE ZAC BROWN LEGACY the ideal match for Cooper’s Hawk Bour- Zac Brown puts passion into every proj- bon Lacquered BBQ Pork Chop, or any ect, like Tim, and this synergy shines beef dish you’ll prepare at home. Uncaged through in this collaboration. As founder Spirit is ready to drink now — or keep for and front man of multi-platinum, Grammy 2-3 more years if you like a little age on your Award-winning Zac Brown Band, he has red blends. VIEW VIDEO UNCAGED SPIRIT TASTING NOTES ROB WARR EN EMILY WINES WINEMAKER MASTER SOMMELIER NOSE BLEND BEGINNER Cherry, blackberry, This month’s Zac Brown Collaboration wine, Uncaged Spirit, is a juicy, .......... raspberry, cranberry, 30% Cabernet Sauvignon dark blend of many varietals. Dark flavors of blackberry, plum, and dark anise, vanilla, and chocolate chocolate are combined with sweet baking spices and a long, velvety finish. 25% .............................. Zinfandel aromas lead to an equally This is the kind of wine that pairs perfectly with the smoky flavors of the impressive palate. grill. Try it with burgers, steak, or even grilled portobello mushrooms for a 22% ...........................Petite Sirah magical pairing experience! TASTE 11% ......................................Merlot Loads of dark fruit INTERMEDIATE on the palate carry 6% ...........................................Syrah While the blend of this wine is complex, the varietals chosen all fall in line to through to the make this style. 30% Cabernet Sauvignon creates structure for the blend, and long, viscous finish. 6% ....................................... Malbec 11% Merlot rounds it out with plump fruit. 25% Zinfandel, 22% Petite Sirah, and 6% Syrah all add peppery spice notes and jammy, dark fruit. The Syrah, PAIRING Petite Sirah, and 6% Malbec give the wine an incredibly, saturated color. This wine pairs well with ADVANCED our Cooper’s Hawk Bourbon APPELLATION Lacquered BBQ Pork Chop, American At Z. Alexander Brown, there is a commitment to sustainable farming and and most beef dishes. winemaking practices to favor the land. The owl is a guardian of the vine and they are also incredibly useful allies in the vineyard. Many grape growers place owl nesting boxes in strategic places around the vines. At night they hunt gophers and moles that damage the vines, which eliminates the need WINEMAKER’S NOTES for chemicals or other non-natural ways of protecting the fruit. Zac Brown puts all his passion and energy into every project he undertakes. The same can be said about Cooper’s Hawk, which is one of the reasons why this WINE CLUB MEMBERSHIP HAS ITS BENEFITS. collaboration wine turned out so well. Together, we wanted to Wine Club Members are invited to purchase additional bottles for $19.99 create a wine that honors the artistry and craftsmanship of during the month of September. Prices will increase to $29.99 per bottle on winemaking. We hope Members will enjoy this special release. October 1. Pre-charged September pickup bottle prices will not change. SEPTEMBER RECIPE OF THE MONTH SEPTEMBER’S TRUFFLE OF THE MONTH Camille Proud BOURBON BBQ BRAISED A blend of rich, dark chocolate and our new release, Camille Proud, to deliver a balanced symphony of sweet and savory flavors. PORK SHOULDER Zac Brown has always been proud of the products he creates, from his music to his wine, which makes SEPTEMBER PRODUCT OF THE MONTH this collaboration extra special. Sharing the passion for creating great things, we are proud to introduce WINE CLUB MEMBERS Uncaged Spirit, a blend that showcases everything you love in a red wine. Keeping the food in the GET 10% OFF spirit of Zac Brown and seeking the ideal pairing with this well-balanced blend, I decided to pair it with this ever-so-simple Bourbon BBQ Braised Pork Shoulder. This can be enjoyed in between two pieces of bread or just as is. As long as it’s enjoyed with a glass of CORKCICLE Uncaged Spirit, it is a surefire home run of a meal!! INGREDIENTS DIRECTIONS 5 lb boneless pork shoulder The beauty of this recipe is that it can be done either in a large GLASSWARE 2 tsp garlic powder Dutch oven or in your slow cooker. Both ways the process is almost the same!! 2 tsp onion powder Start by taking the garlic powder, onion powder, kosher salt, 1 Tbsp kosher or sea salt smoked paprika, black pepper, ground cumin, and cayenne 2 tsp smoked paprika pepper and mixing it evenly in a small bowl. Take this spice mix 2 tsp black pepper and sprinkle it evenly all over the pork shoulder and place it in your slow cooker or Dutch oven. Any spice mixture that doesn’t 2 tsp ground cumin stick to the pork just add into your cooking vessel around the ¼ tsp cayenne pepper meat; you don’t want to let any of these spices go to waste. ½ cup brown sugar Next whisk together the remaining ingredients until evenly combined and pour over and around the pork. 2 cups BBQ sauce, your favorite! Place the lid on top and cook for 7-8 hours at 275 degrees if you are doing it in the oven or on low for 8-10 hours in your slow ½ cup apple cider vinegar cooker. Once the time has elapsed, check for doneness: you cup bourbon ¾ should be able to pull away the meat easily with a fork. If it isn’t done, give it another hour and check again. Once ready, remove the Dutch oven or turn off your slow cooker and let rest for about a half an hour. Once rested, use two forks to gently shred the meat, while incorporating all the liquid and sauce that has formed during the cooking process. Keep warm or eat immediately with a tall glass of Uncaged Spirit. And don’t forget to turn on some Zac Brown Band in the background!! SEPTEMBER CHEF RECOMMENDATIONS Order on carryout.chwinery.com for carryout, curbside pickup, or delivery OR make a reservation at chwinery.com/reservations to dine-in.* LUNCH WHAT WE’RE TASTING IN SEPTEMBER Sparkling Moscato Chardonnay Gewürztraminer Rosé Merlot Malbec Cab Zin “Slowly smoked brisket is shaved thin, tossed with SHAVED our sweet and tangy BBQ Sauce, topped with aged Uncaged Spirit BBQ BRISKET cheddar, and piled high on a chipotle mayo toasted A Collaboration bun. Crisp slaw and onion strings are added for with Z. Alexander Brown SANDWICH crunch and a side of cilantro ranch for dipping! Aged Cheddar, Crispy Onions, Chipotle Mayo, Served with French fries on the side.” Bread & Butter Pickles, Summer Slaw, Cilantro Ranch — NOTES FROM CHEF MATT McMILLIN IN CASE YOU DINNER MISSED IT... Previous Wines of the Month Liberté Trocken Riesling A Collaboration with Dr. Loosen Resilience Red COOPER'S HAWK “Spareribs are slowly braised then glazed on the grill with a sweet and savory coffee BBQ BACKYARD sauce and served with a crisp summer salad of BBQ RIBS sweet corn and jícama, crispy smashed fingerling potatoes, and more BBQ sauce for dipping.” Roasted Summer Corn Salad, Crispy Potatoes, House BBQ Glaze — NOTES FROM CHEF MATT McMILLIN *Where locations are open for dining. UPCOMING VIRTUAL EVENT SNEAK Virtual Connections with Cooper’s Hawk & Friends PEEK October’s WINE OF THE MONTH ANN1VER5ARY MAGNUM RICHARD BLAIS We’ve shared 15 years of unbelievable memories, and we are THURSDAY, grateful for achieving SEPTEMBER 10, 6 PM CST this milestone together. To celebrate our years Our friend Richard Blais is back of community, we with another exciting Stand up Cooking event! will be releasing XV Our Team and Richard have planned an exclusive ANN1VER5ARY, meal kit for you to enjoy in the comfort of your home. a magnum to mark Join us while Richard talks us through our dinner the memories we’ve and gives us some cooking tips and tricks. made and the ones that await in our future. Meal kits can be reserved by calling your local Cooper’s Hawk beginning August 27. For more information visit chwinery.com/blais. CULINARY CREATIONS THE PRIME This sandwich is the epitome of great in- gredients meets simple preparation! We generously rub prime rib with a blend of salt, spices, and red wine and slowly roast until rare.