SOUTH AFRICA SOUTH AFRICA CHENIN MARCH 2018 | VOLUME 13 | ISSUE 3 BLANC Cooper’s Hawk March Wine of the Month TASTING NOTES CHENIN BLANC ROB WARREN WINEMAKER STELLENBOSCH, SOUTH AFRICA
Think back to a moment when you looked around and felt inspired, NOSE impressed, ready for more. That was Cooper’s Hawk Winemaker Aromas of Bartlett pear, melon, guava, apple, and lemon candy Rob Warren’s sense on his first trip to Stellenbosch, a designated Wine of Origin region in South Africa. The trip occurred back in the days before TASTE Rob worked in wine, but his career path would take a meaningful turn as he Refreshing acidity and flavors of stood in the vineyards just outside of Cape Town and tasted the wine. This apple, peach, lemon, lime, and fig lead to a long finish was the trip that inspired his decision to enter the winemaking world. PAIRING Cooper’s Hawk Napa Chicken Salad, AN INSPIRING A MODERN ESSENTIAL Soy Ginger Atlantic Salmon, REGION STEEPED Though currently reinvigorated, the region has or creamy chicken dishes IN HISTORY experienced a disrupted history. For much of the twentieth century, these wines were inac Stellenbosch, 25 miles from cessible due to apartheid embargoes. South Cape Town, is nestled between African wines, including Chenin Blanc, have APPELLATION coastal mountain ranges in a pleasant, Medi- since exploded onto the wine scene and are Stellenbosch, terranean climate. The area is a historical ha- now considered essential by wine lovers South Africa ven for Chenin Blanc, once called “Steen” by worldwide. Today, South Africa produces more local winemakers who, until the 1960s, were of the varietal than the rest of the wine-pro unaware that this varietal was the very same ducing world combined, and is synonymous as the famed Chenin Blanc of France’s Loire with this fresh, versatile, aromatically fruity BLEND Valley. Chenin Blanc has been cultivated for white wine. It’s no surprise that this bountiful 100% Chenin Blanc over 400 years in Stellenbosch vineyards and promising region dazzled Rob, as this wine originally planted by Dutch settlers to sup- will impress and captivate you! ply thirsty merchants rounding the Cape of Good Hope. The area is rich with a variety Pair Cooper’s Hawk Chenin Blanc with Napa HOW IT’S MADE of soil types and vineyard locations, making Chicken Salad or Soy Ginger Atlantic Salmon We partnered with one of the most the Stellenbosch region a timeless source for for a meal that shows off a range of flavors, highly respected and acclaimed world-class wines. textures, and delightful aromas. wineries in the South African Appellation of Stellenbosch to produce this outstanding Chenin WINE CLUB MEMBERSHIP HAS ITS BENEFITS. Wine Club Members are invited to purchase Blanc. The Stellenbosch region of additional bottles for $19.99 during the month of March. Prices will increase to $22.99 per bottle South Africa is considered one of, on April 1. Pre-charged March pickup bottle prices will not change. if not the best, location for growing and making Chenin Blanc wine. Their unique climate produces wine unlike any other region in the world.
SOUTH AFRICA SOUTH AFRICA CHENIN BLANC
TASTING NOTES EMILY WINES MASTER SOMMELIER
BEGINNER Chenin Blanc makes a wonderfully versatile wine to pair with food. Whether it is dry or sweet, it always has a slightly savory undertone to it. This one is softly aromatic with slight cider, honey, and lemon balm flavors. Try it with roasted fish or chicken served with sweet winter vegetables like butternut squash, carrots, beets, and sweet potatoes.
INTERMEDIATE Because of the aromatic quality of Chenin Blanc, it is rarely aged in oak. Oak barrels add bold flavors of baking spice and nuts that would overwhelm the delicate floral and fruity flavor of this wine. While fresh, young Chenin Blanc wine is highly prized, the wines will reward you if you can manage to age them. The color deepens, and more honey and nut flavors are added to the palette of flavors.
ADVANCED Early Dutch settlers brought Steen to South Africa in the 1600’s. It wasn’t till the 1960’s that the local vintners discovered that their most widely planted grape was in fact Chenin Blanc. For much of the 20th century, the wine industry of South Africa received very little attention. After the boycotts related to the Apartheid system lifted the region began to experience a renaissance. Innovation and international investment have driven quality and a new love for the regions wines. a small batch exclusive OUR WINEMAKER’S BARREL RESERVE
Premier Grapes. MAGNUM Finest Vineyards. 750 ML Richest Flavor.
preorder by april 1st for special pricing:
54.99 MAGNUM (1.5l ) Regular Price 74.99
25.99 750ml Regular Price 35.99 Friends of Cooper’s Hawk Event featuring UPCOMING WINE CLUB DINNERS RICHARD BLAIS
OVATION • 2324 W. Fulton, Chicago, IL 60612 TUESDAY, APRIL 17 • 6:30-9:30 pm • $150 PER PERSON
Cooper’s Hawk is honored to announce Richard Blais – chef, restaurateur, TICKETS James Beard–nominated cookbook ON SALE Barrel Reserve Release Party author and television personality – as our NOW next Friends of Cooper’s Hawk guest! TUESDAY, MARCH 13 • 7-10 pm Perhaps most recognizable as a recurring judge on Bravo’s $70 PER PERSON Top Chef and a winner of Top Chef All-Stars, Blais currently Step into our Winemaker’s vault with this rare library owns and operates Trail Blais, a forward-thinking culinary tasting of our exclusive Barrel Reserves. Taste your way company that has consulted on, designed, and operated through the 2016 and 2017, and be the first to try our 2018 multiple popular eateries. He is the author of Try This at Barrel Reserve. These wines will be paired with exquisite Home: Recipes from My Head to Your Plate, and his second multicourse dishes, allowing you to experience the cookbook, So Good, was released in May 2017 from Houghton evolution of our rich, rustic, Bordeaux-inspired blends. Mifflin Harcourt. In addition, Blais recently launched a podcast entitled Starving for Attention, which provides an entertaining, behind-the-scenes look into the food industry. Join us for a night of culinary fun and excellent food and wine pairings.
Maximum of four tickets per Wine Club Member. Reserve your seat by calling (708) 215-5674 or buy your tickets online at chwinery.com/Richard.
WHAT WE’RE TASTING IN MARCH Great Gatsby
TUESDAY, APRIL 10 • 7-10 pm $65 PER PERSON Pour the bubbly! This Wine Club Event is making its 1 2 triumphant return. Transport yourself to an era of splendor Blanc de Blanc Stellenbosch,Chenin South Blanc Africa and luxury, and enjoy a lavish multicourse affair dedicated to the roaring twenties. 3 Chardonnay 4 Viognier
7 Petite Sirah 8 Nightjar TICKETS GO ON SALE BEGINNING Uno de Mayo MARCH 1 SNEAK PEEK — April’s WINE OF THE MONTH TUESDAY, MAY 1 • 7-10 pm COPPOLA COLLABORATION • THINGS TO COME RED BLEND $65 PER PERSON Spice up your weekday routine with this year’s best fiesta Regarded as one of the most creative individuals of our time, Francis Ford Coppola on Uno de Mayo! Feel the heat with a multicourse menu, has two great loves: wine and film. Cooper’s Hawk is proud to partner with Coppola to pro- putting a creative spin on a traditional Mexican Cuisine duce this collaborative red blend, distinguished by a label inspired by the classic H. G. Wells paired perfectly with Cooper’s Hawk wines. filmThings to Come. Exclusive to our Wine Club Members, this complex, deep, and multi- layered wine reflects the intensity and longevity of the film – unforgettable and timeless. Wine Club guests must be 21+. Event tickets close 48 hours prior to event. For reservations, contact your local Cooper’s Hawk location or visit chwinery.com/events. MARCH RECIPE OF THE MONTH 14 NEW AWARD WINNERS Gorgonzola-Stuffed Arancini with Chenin Blanc The San Francisco YIELD Chronicle is the largest INGREDIENTS INSTRUCTIONS 4 TO 6 SERVINGS competition of Ameri- can wines in the world BASIC RISOTTO BASIC RISOTTO (YIELD: 2 CUPS) and we are honored to 2 cups chicken stock In a medium saucepan, bring the broth to a have been given these new awards. This year’s competition received almost 3 Tbsp unsalted simmer over high heat. Reduce the heat to 7,000 entries from 35 states across the country. butter, softened low and keep the broth hot.
½ small sweet In a large, heavy saucepan, melt 2 table- onion, chopped spoons of the butter over medium heat. Add DOUBLE the onion and cook, stirring frequently until GOLD ¾ cup Arborio or GOLD ICE Carnaroli rice tender, about 3 minutes. Add, rice and stir to coat with butter. Add the wine and simmer WINE Chardonnay ¼ cup Cooper’s Hawk Chenin Blanc until the liquid has evaporated, about 1 min- ute. Add ½ cup hot broth and stir until almost cup finely grated ¼ completely absorbed, about 2 minutes. Parmesan SILVER BRONZE Continue cooking the rice, adding the broth, tsp kosher salt ¼ ½ cup at a time, stirring constantly and allow- Cabernet Sauvignon Cabernet Zinfandel Barbera ¼ tsp freshly ground ing each addition of broth to absorb before Cooper’s Hawk Red Riesling black pepper adding the next. Cook the rice until tender Pinot Noir Gewürztraminer Sauvignon Blanc but still firm to the bite and the mixture is OCTOBER 2017 COOPER’S HAWK LUX COOPER’S HAWK LUX creamy, about 20 minutes. Remove the pan WINE OF Chardonnay Pinot Noir THE MONTH from the heat and stir in the remaining butter, COOPER’S HAWK LUX Dodici Parmesan cheese, salt, and pepper. Cool in a Meritage thin layer in the refrigerator before moving on to make the arancini.
BREADING BREADING
PRODUCT OF THE MONTH 1 cup Italian-style sea- Put the bread crumbs in a medium bowl. soned bread crumbs Set aside.
FILLING FILLING
2 cups cooked and In a medium bowl, combine the risotto, bread cooled risotto or crumbs, Parmesan, basil, and eggs. With damp short-grain rice, hands, using about 2 tablespoons of the risotto (see recipe) mixture, form the mixture into 1 ¾-inch-diame- ½ cup Italian- ter balls. A small ice cream scoop helps to make style seasoned the balls consistent in size and easy and quick bread crumbs to scoop. Make a hole in the center of each ball ½ cup finely grated and insert a cube of Gorgonzola (or Fontina if Parmesan you don’t care for Gorgonzola). Cover up the hole to completely enclose the cheese. Roll the ¼ cup finely chopped CORK CAGES fresh basil leaves balls in the breading to coat. Preserving Memories 2 eggs, at room In a large heavy-bottomed saucepan, pour in temperature, beaten enough oil to fill the pan about ⅓ of the way. Collect and display special wine corks in these 4 ounces Gorgonzola Heat over medium heat until a deep-frying whimsical Cork Cages. Simply write down the Dolce or Fontina thermometer inserted in the oil reaches date and whom you shared a great bottle of cheese, at room 350°F. (If you don’t have a thermometer, a wine with. This creates a great way to preserve temperature, cube of bread will brown in about 2 minutes.) memories and look back on the good times cut into 16 In batches, fry the rice balls, turning occasion- shared. They make for a great conversation (½-inch) cubes ally, until golden, 4 to 5 minutes. Drain on piece and look stylish on a bar or mantel. Vegetable or paper towels and serve. Serve with your favor- peanut oil, ite aioli or marinara. Make sure to save some of WINE CLUB % Join today for your for frying the Chenin Blanc to drink with your arancini. MEMBERS RECEIVE 10 OFF Wine Club exclusive Members Get Adventure with Wine Club Trips CULINARY CREATIONS WINE ESCAPE WASHINGTON MAY 17-20, 2018 Join Master Sommelier Emily Wines and explore the Washington state area while visiting beautiful wine regions. First-timers and repeat visitors alike will savor this unique trip!
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. Limited spaces available. CHICKEN MADEIRA
SOLD HOW IT MADE OUT the Cooper’s Hawk Menu SPAIN The Cooper’s Hawk team is fascinated by time- Chef Matt McMillin will guide Wine Club Members throughout honored culinary traditions, especially those we Southern Spain, where they will have access to mouthwatering food, JUNE 9-17, 2018 can reinvent with creativity and fresh ingredi- delicious wine, and amazing sites. ents. We’ve found that these old-world meets new-world dishes often become staples on the Cooper’s Hawk menu. Our Chicken Madeira is no exception.
Madeira is a fortified wine from Portugal, and it gains a complex flavor from a process of repeated reheating of the wine. Madeira was popular Visit chwinery.com/Spain for full itinerary. when the United States was just a set of colonies and not much has changed about the profile and process since then – a perfect element to bring THE FLAVORS OF NORTHERN ITALY tradition to the Cooper’s Hawk menu! HOW IT’S MADE Join our Master Sommelier, Emily Wines, as she hosts this fabulous Cooper’s Hawk Wine Club in the Cooper’s Hawk Kitchens trip to one of our favorite countries, Italy! We’ll visit spots we have never been before and seek out Our chefs start by sautéing three chicken breasts the best of wine, food, and iconic sights. This private, custom adventure will start in sophisticated and generous handfuls of mushrooms. The pan is Milan, then head to beautiful Lake Como. We will then explore the wonderful wine area surrounding deglazed with a complex mixture of our own red Verona, followed by a trip to foodie paradise in Bologna, and ending in magical Venice. wine, Madeira wine, and beef stock. Aromatics abound as this mix simmers. Fascinating com OCTOBER 6-15, 2018 • TICKETS ON SALE NOW plexity builds as the flavors develop and sweeten. We add a touch of fresh butter to enhance and HIGHLIGHTS INCLUDE: round out the sauce before draping it over Sforzesco Castle Grounds and Museum • Private Boat ride on Lake Como • Verona Bridge the sautéed chicken and mushrooms. Melted St. Mark’s Square, Bridge of Sighs, Rialto Bridge in Venice Fontina – a fresh and nutty cow’s-milk cheese – is the final element to provide a hint of rich creaminess on top of the dish.
The chicken is served with Mary’s Potatoes and Asparagus, making a satisfying comfort meal for any season. Pair with Cooper’s Hawk red or Barbera for a rich accompaniment. Visit chwinery.com/Italy for full itinerary. Limited spaces available. HAPPY MARCH CHEF ST. PATRICK’S DAY! RECOMMENDATIONS LUNCH Join us Saturday, March 17 and Sunday, March 18 COOPER’S HAWK for our special Chef Recommendations. AHI TUNA NIÇOISE SALAD Crisp Bibb & Romaine, Fingerlings, Kalamata Olives, Sweet Grape CORNED BEEF SLIDERS Tomatoes, Green Beans, Radish, Brioche Croutons, Soft Boiled Egg, Toasted Mini Slider Rolls, Braised Corned Beef Brisket, Dijon Mayonnaise, Preserved Lemon & Green Goddess Dressings Melted Fontina Cheese, French Fries
“Our twist on a French classic. Just like the magic of the two dressings we use on our wedge salad, this version is tossed with a preserved lemon vinaigrette, giving acidity, and then served with a creamy Green Goddess dressing on the side, which lends a rich herbaceous quality and balance to the salad. It’s full of crisp Bibb and romaine lettuce, fingerling potatoes, Kalamata olives, sweet grape tomatoes, and sliced tuna that has been rubbed with an olive tapenade and served rare. Soft boiled egg and brioche croutons make this a classic salad!” — NOTES FROM CHEF MATT McMILLIN CORNED BEEF & CABBAGE DINNER Slow-Braised, Fork Tender Beef Brisket, Braised Cabbage, Carrots, Mary’s Potatoes, Horseradish Cream 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, top it with a horseradish crust, and serve it with crispy fingerling potatoes tossed with garlic, herbs, Parmesan cheese, Brussels sprouts slaw, and a house-made tarragon-dill tartar sauce.” — NOTES FROM CHEF MATT McMILLIN
TOASTED MACADAMIA NUT March’s Toasted macadamia nuts and Meyers rum TRUFFLE OF THE MONTH are blended into white chocolate and then cloaked in a dark chocolate shell.