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. We slice the warm prime rib very thin and pile it high on a soft, pillowy, sweet onion pull-apart bun and serve it with a plentiful amount of house-made horserad- ish cream and steak jus for dipping!

ORDER CARRYOUT HERE

MAKE RESERVATIONS HERE MIXOLOGY 101 Cocktails to Make at Home NIGHTJAR BRANDY MANHATTAN

The Brandy Manhattan is as Midwestern as apple pie, state fairs, and six months of winter. Harvest Time Wisconsin, in particular, is so in love with this classic that the state consumes more American While early ripening varietals and grapes meant for sparkling wine are picked in late August, September brandy than any other state in the union. is when grape harvest hits its stride. The choice of when to pick is dependent on what style of wine is ul- This after-dinner sipper features our Nightjar, timately being crafted. As the grapes ripen, the acid levels decrease and the sugar levels increase. It is a a sweeter raisiny wine. If you take care of delicate balance – that sugar will convert to alcohol in the finished wine and a winemaker wants the al- the sweet vermouth you use, you’ll have cohol levels to be in balance while still having bright acidity, a great product: keep it in the fridge but not so much acid that the wine is too bracing. Achieving and use it within two months! great ripeness isn’t always possible. Autumn rains typically “A skilled winemaker demand that grapes be picked, ripe enough or not. knows exactly what Traditional sparkling wine styles are typically higher in acidity, so those grapes are picked earliest. White grapes also tend to INGREDIENTS degree of ripeness ripen faster than red grapes. Each day, the grapes are mea- ¾ oz Nightjar sured for their brix, or sugar levels, which tells you what the they want in order to 3 oz brandy potential finished alcohol level will be. A skilled winemaker (Remy VSOP, Pierre Ferrand 1840, Korbel) make a more delicate, knows exactly what degree of ripeness they want in order to oz Carpano Antica Formula Sweet Vermouth leaner style of wine make a more delicate, leaner style of wine or a fatter, richer ¾ style of wine. 2 dashes Angostura bitters or a fatter, richer Red grapes are picked later, and those with the thickest skins style of wine.” are picked last. Sugar and acid are not the only thing being monitored. In red grapes, there are a series of complex mol- — EMILY WINES DIRECTIONS ecules, including tannins, found in the skins, seeds, and stems Build in a mixing glass, add ice, and stir. of grapes; these are called phenols. Grapes that don’t achieve Pour into a rocks glass over a large ice cube, phenolic ripeness can have hard, harsh tannins and bitter flavors. As the grapes become more ripe, the tex- and garnish with an orange peel. ture becomes more round and supple, leaving a velvety finish on the palate. Some types of dessert wines are the last to be picked. By leaving the grapes on the vine for a late harvest, the sugar levels become so high that there is no way for the sugars to completely ferment. The finished WATCH EMILY’S DEMO wine has the same alcohol level as any dry wine, but all the luscious sweetness of those over-ripe grapes OF THIS COCKTAIL NOW! remains. In the case of Icewine, the grapes are left on the vine till the first freeze!