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Home , California wine, Chardonnay, Riesling

MARCH 2019 | VOLUME 14 | ISSUE 3

MARCH OF THE MONTH UNOAKED COLUMBIA VALLEY,

Cooper’s Hawk Unoaked Chardonnay season. Still, the find hydration through a very unique, abundant, and pristine source— and Riesling blend expresses the bright underground aquifers fed by Canadian glaciers. purity of fruit from Columbia Valley, the largest wine-growing region in SO WHAT ABOUT Washington State. THE WINE? Just like in all growing regions, these elements have an impact on the wine, along with the soil AN UNEXPECTED and techniques. The environment fos- ENVIRONMENT ters a long, consistent growing season with warm When you consider Washington State, what days and dry, cool nights in soils that are remark- weather comes to mind? Many people think ably disease-resistant thanks to their sandy com- rain, rain, and more rain, but in large swaths of posure. Some of the best wine in the United the state that simply isn’t true. In fact, there are States comes from Washington State, and we over 300 days of sun per year in the wine-grow- are proud to source this fruit. The Columbia Val- ing region of Columbia Valley. The sun hits the ley wine-growing and community grapes at an angle comparable to that in North- comprises some of the country’s most progres- ern Europe, which is situated on a similar lati- sive and hard-working individuals in the business, tude, making Washington one of the highest- with a history dating back to the early 1800s. latitude growing regions in the world. Pure grapes come from a pure environment, Eastern Washington is actually so dry it is and that’s what we found in Washington State’s classified as a Continental Semi-Desert be- Columbia Valley. The quality and composure of cause the Olympic and Cascade Mountain rang- these come through as bright com- es essentially block the rain clouds from moving plexity and mouthwatering acidity. Enjoy well- in from the Pacific Ocean. This phenomenon is developed white fruit flavors from the Char- known as the Rain Shadow Effect and results in donnay and light floral aromatics from the a mere 7 to 12 inches of rain falling on the East- Riesling—the lack of treatment presents the ern Washington vineyards during the growing fruit as crisp and delicate.

April’s WINE OF THE MONTH

SNEAK PEEK PADDYMOER AMERICAN It’s a concept at the heart of fine wine: parcel by parcel selection of fruit from obsessively tended vineyards. This is what we found when we stood in Moer and Paddy Creek Vineyards with our partners in Lodi, . Cooper’s Hawk introduces American Barbera, singled out for the quality care and management of each vine, resulting in polished tannins and concentrated fruit, a truly sophisticated wine. COLUMBIA VALLEY COLUMBIA VALLEY UNOAKED UNOAKED CHARDONNAY CHARDONNAY RIESLING RIESLING TASTING NOTES TASTING NOTES

ROB WARREN EMILY MASTER

NOSE BEGINNER Aromas of lemon, lime, orange candy, Our Unoaked Chardonnay and Riesling and white flowers blend ties the best features of both grapes TASTE together! The wine is loaded with green The palate is medium-bodied and and golden flavors along with a smooth with flavors of grapefruit, melon, mouthwatering acidity. The refreshing and apple that continue on the long, nature of the wine and the juicy fruit refreshing finish flavors make this perfect with spicy dishes. Try it with Thai takeout! PAIRING Scallops, Cooper’s Hawk Chicken Piccata, and spicy Thai dishes INTERMEDIATE Acidity in wine serves a couple of purposes. On its own, it makes the BLEND wine refreshing and also helps the wine age better. With food, it is the magic 62% - Washington Chardonnay ingredient. The acidity makes your State 38% - Riesling mouth water, which becomes a palate cleanser, especially when enjoying richer foods. This is a perfect wine for rich Thai WINEMAKER S NOTES ' or Indian curry. The wine is fruity and Washington State has a long history of fresh, which plays nicely off aromatic growing grapes. It hasn’t been until relatively , and the acidity keeps your mouth recently that the rest of the winemaking watering so the spices don’t overwhelm! world has come to the realization that not only does Washington produce wine, but it produces some of the nation’s best A DVA NC E D wine. Geographically speaking, Eastern Chardonnay and Riesling are extremely Washington has some unique features. different grapes and typically produce The Cascade mountains create a “rain wildly different wines. Both happen to shadow” to their east, resulting in little or thrive in Washington State and are the no precipitation and desert conditions. flagship white wines of the region. The Typically, this would create drought-like Columbia Valley is much cooler than conditions and challenges, but between the California and as a result, the wines have Columbia River and underground aquifers bright acidity and more crisp fruit flavors. fed by Canadian glaciers, clean water is in By using unoaked Chardonnay in this great abundance. These conditions result blend, we are showcasing the freshness in hot days and very cool nights, helping to that Chardonnay can have. Chardonnay preserve the grapes’ acidity as they ripen. can be fairly neutral and is often oak-aged This is the main reason why Riesling and to give it more character. In this case, by Chardonnay wines from Washington have allowing it to shine unadorned, it becomes mouthwatering acidity, yet have well- the perfect backdrop to the intense developed and often intense, ripe aromas. flavors that Riesling brings to the blend.

WINE CLUB MEMBERSHIP HAS ITS BENEFITS. Wine Club Members are invited to purchase additional bottles for $19.99 during the month of March. Prices will increase to $21.99 per bottle on April 1. Pre-charged March pickup bottle prices will not change. MARCH CHEF RECOMMENDATIONS

LUNCH DEE'S ASIAN AHI TUNA SALAD Shredded Asian Greens, Pineapple, Crispy Togarashi Rice, Toasted Cashews, Sesame Ginger Vinaigrette, Wasabi , Ponzu Dip

“We created this salad for Dee Sortino, our Executive Vice President of Production, because of her love of fruit in salads! This is an amaz- ing new salad that will be going onto our new menu. Crisp slaw of cabbage, kale, peppers, carrots, celery, radish, herbs, and sweet WHAT WE’RE TASTING IN pineapple is tossed in our Sesame Ginger Dressing and garnished with crispy togarashi rice and wonton strips (togarashi is a Japanese mixture typically added to sushi and soups). The tuna is seared MARCH rare with togarashi and crushed coriander seeds, sliced and shingled over our wasabi cream, and garnished with sriracha aioli. A ponzu sauce is also served for dipping, because we are all about the dipping sauces.” — NOTES FROM CHEF MATT McMILLIN Sparkling DINNER PARMESAN- Unoaked Chardonnay CRUSTED SHRIMP SCAMPI Unoaked Cappelini, San Marzano Broth, Chardonnay Riesling Sweet Tomato Basil Relish, Pesto

“This is one of my favorite dishes! We start with five jumbo shrimp, top them with an herb Parmesan crust, and Cooper’s Hawk Lux bake them to a golden brown. Served over a bed of cappelini pasta tossed with a rich garlic sweet san marzano tomato broth, the dish is garnished with our tomato Shiraz basil relish and drizzled with pesto oil.” — NOTES FROM CHEF MATT McMILLIN Rhubarb

CULINARY CREATIONS

CITRUS-GLAZED SALMON & KALE SALAD

The Cooper’s Hawk menu features several entrée salads, March’s including this healthy yet crave-worthy option. TRUFFLE OF Though we do offer these salads as pairing partners with THE MONTH flatbreads and soups, they are substantial enough to stand alone, satisfying and packed with vibrant flavors. This dish starts with salmon from cold, fresh Norwegian waters. We glaze the fish with Sweet Thai Chili Sauce for a fabulous spicy-sweet and slightly crisp Toasted bite. Meanwhile, we chop and shred! We make bite-sized delights Macadamia Nut from generous handfuls of kale, red cabbage, carrots, sweet , oranges, and cucumbers. All of this gets tossed in our ginger-ponzu vinaigrette. Ponzu, for the uninitiated, is a -based Toasted macadamia nuts and sauce from Japan, known to be salty, bitter, sweet, and sour all at once—a distinctive splash of flavor. The salmon and greens come Myers’s Rum are folded into white together with a sprinkling of toasted cashews, radishes, and scallions—guests love the mix of textures and the balance of umami and chocolate and then enrobed in sweet tastes. This salad is perfect with a chilled and slightly sweet glass of Cooper’s Hawk Moscato or Sparkling Moscato. a dark chocolate before being topped with more toasted macadamia nuts. TICKETS ON SALE TICKETS NOW ON SALE Friends of Cooper’s Hawk presents NOW TYLER FLORENCE UNCRUSHABLE Friends of Cooper’s Hawk presents DOCUMENTARY SCREENING LOGAN THEATER • 2646 N. Milwaukee Ave., Chicago, IL 60647 THE POTASH TWINS TUESDAY, MARCH 12 • 7-10 pm • $50 PER PERSON

Chef Tyler Florence is back and joining us for delicious passed FIRST EVER COOPER’S HAWK BRUNCH! hors d’oeuvres and wine before a private screening of his documentary COOPER’S HAWK ARLINGTON HEIGHTS Uncrushable. After the screening, Chef Tyler will be available for 798 Algonquin Road, Arlington Heights, IL 60005 a special meet and greet and cookbook signing! SATURDAY, MARCH 30 • 10:30 am-1:3O pm • $100 PER PERSON In October, a series of wildfires ignited ’s , turn- We are so excited to announce that the Potash Twins, stars of Bravo TV’s ing long-standing restaurants into ash, blackening ready-to-pick wine grapes, Beats + Bites and the Travel Channel‘s Southern Road Trip with The Potash Twins, and rendering thousands home­less. All told, the fires became one of the most will be joining us as our next Friends of Cooper’s Hawk Guests! destructive in California’s history. Named the “Musicians of the Food World” by the Miami Herald, with a passion Directed by Chef Tyler Florence, the documenta­ry Uncrushable tells the story of for food and the culinary community, the twins have become well known in the the fires through the eyes of those most affect­ed in the area. Victims who lost food scene by chefs and foodies alike. They have performed around the coun- homes or businesses, first responders, chefs, and share their har- try at events including Food Network and Cooking Channel’s South Beach Food rowing accounts throughout the film, as a fallen community begins to rebuild and Wine Festival, the James Beard Leadership Awards, Aspen Food & Wine through the amazing help of its neighbors, chefs, and friends. From the tragic Festival, and many more. 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 We hope you can join us for this one-of-a-kind brunch event with amazing foods, an unforeseen disaster long after the news cycle has stopped, and portrays the mimosas, and a special live performance and meet-and-greet with these incred- grace and strength that its residents draw upon. ibly talented brothers.

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

MARCH PRODUCT OF THE MONTH

S E L E C T

WINE CLUB MEMBERS RECEIVE AERATORS 10% OFF TILT • TWIST • AERVANA • SUPER

Perfectly aerate anything from your lightest Pinot Noir to your most robust Bordeaux! TICKETS ON SALE March 15

Friends of Cooper’s Hawk presents Jean-Charles Boisset and our collaboration with Friends of Cooper’s Hawk presents DeLoach Vineyards

VICTORIA IN THE PARK CAMILLE BRAVE 1700 Elmhurst Rd., Mount Prospect, IL 60056 RELEASE PARTY TUESDAY, JUNE 11 • 6:30-9:3O PM $100 PER PERSON

Celebrate the release of a wine created by our Our friend Jean-Charles Boisset is back, Master Sommelier, Emily Wines SOLD and we have a special collaboration in store for Wine Club Members! We are excited to announce a first-time Friends of Cooper’s We are partnering to bring you a wine from Jean-Charles’s Hawk Event with our Master Sommelier, Emily Wines! Not OUT DeLoach Vineyards in Santa Rosa, CA. Join us for an exclusive preview event only are we honoring Emily’s incredible talents in the wine on Tuesday, June 11, as we debut our July Collaboration Wine. Attendees world but also the release of a wine she created that will appear at this event will be the first to try Collaboration Pinot Noir. on our everyday menu, Camille Brave. You won’t want to miss this exciting event! We cannot wait to introduce you all to Emily as well as have you be the first to try her new, incredible wine! Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674 or buy your tickets online at chwinery.com/Boisset.

UPCOMING WINE CLUB DINNERS

TICKETS ON SALE MARCH 1 Reserve A Day Cooper’s Hawk Release Party at the Derby Lux Dinner Experience

TUESDAY, MARCH 12 • 7-10 PM WEDNESDAY, MAY 1 • 7-10 PM TUESDAY, MAY 28 • 7-10 pm $70 PER PERSON $65 PER PERSON $70 PER PERSON Join us at our exclusive release party and Put on your best hats for our first ever Derby Party! This special event will feature our Cooper’s Hawk have the opportunity to be the first to try our This new event will feature food inspired by the Lux wines and the delicious foods you can pair them 2019 Barrel Reserve. Also enjoy exquisite Kentucky Derby and, of course, wine. Unique derby with. Our Cooper’s Hawk Lux wines are made with multicourse dishes, allowing you to experience attire brings another fun aspect to this event - partici- grapes from stand-out vineyards and we want to give our rich, rustic, Bordeaux-style blend. pate in our best-dressed contest for a special prize. you the ultimate Lux experience with these wines.

Events are group seating. Wine Club guests must be 21+. For reservations, visit chwinery.com/events. MEMBERS GET ADVENTURE... WITH WINE CLUB TRIPS MARCH RECIPE OF THE MONTH

Prosciutto Panini 2 with Cooper’s Hawk Caramelized Onion Balsamic Spread

INGREDIENTS INSTRUCTIONS 2 ciabatta sandwich Open sandwich rolls; spread rolls, sliced 1 Tbsp Cooper’s Hawk - ized Onion Balsamic Spread on ¼ cup Cooper’s Hawk the inside of both halves. Caramelized Onion KENTUCKY Balsamic Spread Layer prosciutto, , roasted bell peppers, and basil on bottom 4 thin slices prosciutto BOURBON TRAIL half of roll. Top with top half. (2 oz) JUNE 20-23, 2019 Heat non-stick griddle or large 2 slices provolone skillet over medium-high heat. cheese (2 oz) Place sandwiches on griddle; , BOTTLES... BOURBON 2 Tbsp roasted red top with brick wrapped in Bourbon is more than a drink – it’s a lifestyle, bell pepper strips aluminum foil (or place food and there is no better way to experience the Bourbon Trail (bottled cans in large skillet to weigh than with Master Sommelier Emily Wines! or homemade) down sandwiches). Emily is not only passionate about wine. On this trip, 4 fresh basil leaves Cook 2 to 3 minutes, turn, weigh she will share her well versed knowledge of some of her other down with brick and cook another favorite spirits. Whether you’re new to bourbon or an expert, 2 minutes, or until roll is slightly take the legendary Kentucky Bourbon Trail road trip with us, crispy and cheese has melted. hit the high points, and sample the best while visiting Slice and serve immediately. other exciting places along the way. (Sandwiches also can be made in Visit chwinery.com/Kentucky for full itinerary a panini press).

HAPPY ST. PATRICK’S DAY! Historic Join us on Sunday, March 17 for our special St. Patrick’s Day Chef Recommendations OCTOBER 4-14, 2019

CORNED CORNED Exploring Normandy, SOLD the Valley, Paris, BEEF BEEF & OUT and Mont-Saint-Michel SLIDERS CABBAGE Toasted Mini Slider Rolls, Slow-Braised, Fork Tender Braised Corned Beef Brisket, Beef Brisket, Braised Cabbage, Mayonnaise, Melted Carrots, Mary’s Potatoes, MIXOLOGY 101 Fontina Cheese, French Fries Horseradish Cream CRANBERRY SPRITZ

1 oz Aperol 3 oz 1 oz Cranberry Wine Orange slices

Combine all ingredients in a glass and fill with ice. Take home the 2019 limited release of

OUR WINEMAKER’S magnum BARREL RESERVE 750 ml

Crafted from expertly selected barrel lots, this rich, yet elegant Bordeaux-style wine is a blend of artistry and quality at our highest level yet.

EXCLUSIVE PRE-SALE PRICING

750ml $25.99 (price will increase to $35.99 on April 1)

MAGNUM (1.5L) $54.99

(price will increase to $74.99 on April 1)

Reserve your bottles before they are gone in the tasting room, online at chwinery.com or by calling Member & Guest Services at 708.215.5674.

Wine Club retail discounts are not applicable for presale BR purchases.