december wine of the month tasting notes old vine zin … · tasting notes nose the intense and...
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DECEMBER WINE OF THE MONTH
D E C E M B E R 2 0 1 7 | V O L U M E 1 2 | I S S U E 1 2
Ancient Vines with Deep RootsConsider the scope of 100 years: In 1917
President Woodrow Wilson entered the
Great War, now known as WWI. The
Original Dixieland Jazz Band released the first
commercial jazz recording, and the year was
one of the coldest in recorded history. Houdini,
Einstein, and Capone were in their prime of
lives, and Ella Fitzgerald
and JFK were born.
The vines we used
for this wine were
continuing to grow and
thrive. This is a Zin to
remember, a bottle for
the history books.
Generally speaking, Old
Vine indicates a wine
that is 50 years of age
or more – but many Old
World and California
Zinfandels, like our December Wine of the
Month, can crest and even surpass the 100-
year mark. These centennial vines are beau-
tifully craggy, nature-shaped and powerful,
with deep roots to stand the tests of time
and weather.
The Taste of 100+ YearsIn the world of wine, we sometimes talk of aging
wine in the cellar, the age one must be to drink it,
and in this case – the age of the vines that grew
the grapes. What is the meaning of Old Vine?
Why is that particular detail so important that
we’ve included it directly as the name of the
bottle? The vines used for our December Wine
of the Month have been around
for over 100 years, however, we
are not sure how old they actu-
ally are. These old vines produce
fewer grape clusters, resulting in
a deep, delicious concentration
of flavor in each one.
So, what does 100 years in
the vineyard taste like? In the
glass, the flavor is a lasting and
rich balance of dark berry fruit,
smooth tannins, and generous
acidity. Pair this with a classic
grilled burger or Cooper’s Hawk Campanelle
Shrimp Rustica pasta made with jumbo shrimp,
Italian sausage, caramelized onion and our
tomato-Parmesan cream sauce. It also plays
well with savory-sweet dishes like our Ginger
Soy-Glazed Center Cut NY Strip Steak.
WINE CLUB MEMBERSHIP HAS ITS BENEFITS . Wine Club Members are invited to
purchase additional bottles for $19.99 during the month of December. Prices will increase to $24.99 per bottle on January 1. Pre-charged December pickup bottle prices will not change.
Winemaker
R O B W A R R E N ’ STasting Notes
NoseThe intense and jammy nose delivers aromas
of ripe red raspberry, cranberry, blackberry,
vanilla, and baking spice
TasteFull yet silky-smooth tannins and moderate
acidity support sweet flavors of berry
cobbler and spicy notes of white pepper
PairingCooper’s Hawk Maple, Mustard &
Pretzel-Crusted Boneless Pork Chop,
Churrasco Grilled Steak
B L E N D100% Zinfandel
A P P E L L A T I O NLodi, California
HOW IT’S MADEThe Lodi appellation in California
has a rich history of agriculture stretching
back generations. It is here that we found
the perfect vines to grow this Old Vine
Zinfandel. They are old and gnarly but
produce some of the most interesting
and rich wines in the state. We know
that the vines are over 100 years old,
but we don’t know how much older.
The locals refer to these vineyards as
“Centennial.” They have survived floods,
droughts, fires, economic hardships,
prohibition, and countless grapevine
epidemics, and are worthy of recognition.
The grapes that grow on these vines
are as unique as the vines themselves,
and have flavors and aromas that only
“Centennial Vines” can produce.
O L D V I N E Z I NCooper’s Hawk Old Vine Zin comes from centennial vines
that have thrived through the seasons to create a wine that only comes along once in at least 100 years.
O L D V I N E Z I N
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The best of both worlds – two of our 3-oz medallions topped with Horseradish and Parmesan crusts and a lobster tail topped with garlic butter, herbs, and Parmesan. Served with roasted root vegetables, Mary’s Potatoes and steak jus.
— NOTES FROM CHEF MAT T McMILLIN
Chardonnay
Cooper’s Hawk White
Riesling
Old Vine Zin 100% Zinfandel
Cabernet Zinfandel
Cooper’s Hawk Lux
Meritage
Cranberry
Vin Chocolat Noir
Chocolate Ginger
WHAT WE’RE TASTING IN DECEMBER
TRUFFLE OF THE MONTH
December’s
THAI SHRIMP & SCALLOPS
& PARMESAN-CRUSTED
LOBSTER TAIL
LUNCH
DINNER
DECEMBER CHEF RECOMMENDATIONS
Crimini Mushrooms, Mary’s Potatoes,
Grilled Broccoli, Burnt Lemon
Blistered Green Beans, Shiitake
Mushrooms, Sweet Grape Tomatoes,
Thai Lemongrass Sauce, Ginger Rice
Horseradish & Parmesan Crusts,
Roasted Root Vegetables, Mary’s Potatoes
White chocolate ganache with
fresh ginger, enrobed in a dark
chocolate shell and sprinkled
with candied ginger
LOBSTER- CRUSTED FILET MEDALLIONS
Two of our filet medallions topped with a rich crust filled with chunks of lobster. Served with our Mary’s Potatoes, Grilled Broccoli and burnt lemon meant to squeeze over the whole dish!— NOTES FROM CHEF MAT T McMILLIN
With the popularity of the Barramundi, we decided to do a shrimp-and-scallops version 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.— NOTES FROM CHEF MAT T McMILLIN
SURF & TURF
FILET MEDALLIONS
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The holiday season is a time for family, friends, fun, and celebration. While I am a firm believer that
sparkling wine does not require a special occasion, this time
of year gives us even more of an excuse to pop those corks.
Sparkling wine is the ideal aperitif wine – it has a good amount
of acidity, which gets your mouth watering, so serve it before
your dinner party. These wines can also match with an entire
meal. If doing so, I suggest going with a more dry, rich style
like our Cooper’s Hawk Lux Sparkling because it pairs well
with a variety of flavors.
There are many other ways you can incorporate bubbles into
your holiday festivities. If you are hosting a party this season,
think about working in a new, unique cocktail. My personal
favorite is a combination of 1-part Cranberry wine with 3-parts
Prosecco or Sparkling Moscato, depending on how sweet you like your drinks. As a garnish, spear a
fresh cranberry with a rosemary sprig. This drink screams holiday fun!
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.
Another fun recipe is listed in the newsletter. Enjoy!
ANNE BURRELL
HOW IT MADE the Cooper’s Hawk MenuThere are a handful of steak dishes on the menu, a range
of flavors from traditional to international. This center
cut, New York strip steak boasts bold and fragrant Asian
influences. Recipes that dance the line between savory
and sweet are fun to pair with a variety of wines, and this
dish allures with the sweet outcome of caramelized hoisin
barbeque concentrated on a piece of super-high-quality beef.
We illustrate the height of skilled butchering with our
select New York strip steak – it is center cut and elegantly
trimmed. A refined steak combined with the flair of exotic
seasonings and ingredients. We have to admit that this
meal is a highlight on the Cooper’s Hawk menu.
HOW IT’S MADE in the Cooper’s Hawk KitchensTypically, strip steaks are intentionally left with an inch of
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.
Our strip is super-trim all around, the simple purity of 100%
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
seep into all sides of the steak, allowing for uniform flavor
and texture from end to end. The steak is massaged with
sesame oil and marinated in a generous round of garlic,
ginger, soy, and flavor-packed hoisin barbeque sauce.
Hoisin sauce is a staple in Chinese cooking, a blend that
varies from hot to sweet to vinegary. Ours is a succulent
barbeque version, perfect for seared beef.
When it hits the grill, the kitchen fills with the rich aromatics
of sesame oil and hoisin, which sizzle and caramelize into
a hint of sweetness. It comes to the table with wasabi-
buttered Mary’s Mashed Potatoes and a round of roasted
veggies. Pair this with Cooper’s Hawk Lux Cabernet
Sauvignon for a devilishly indulgent meal.
CULINARY CREATIONS
BRING OUT THE BUBBLY THIS HOLIDAY SEASON
CENTER CUT NY STRIP
G I N G E R S O Y - G L A Z E D
with Master Sommelier Emily Wines
WINE
101
This time
of year gives us even more
of an excuse to pop those corks.
“”— EMILY WINES
Greetings Wine Club Members,
It is important for Cooper’s Hawk to help support our friends in the Napa/
Sonoma area. Visiting this region is a unique and wonderful experience for all.
Despite recent hardships, what you’ll find there will exceed your expectations –
much of Napa and Sonoma are just as welcoming as ever, with nearly all tasting rooms,
restaurants, and hotels functioning as normal.
As a new Member benefit, we want to give you 1,000 WINE CLUB POINTS when you visit
Napa or Sonoma between now and the end of 2018.
All you need to do is provide proof of your stay to our Member & Guest Services Team.
Visit chwinery.com/CApoints for details & for more information on our friends in Napa/Sonoma.
Earn 1,000 PointsGO OUT WEST AND VISIT OUR FRIENDS IN NAPA /SONOMA
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PEPPERMINT BARKThis creamy, decadent bark
incorporates flavors of mint, dark, and
white chocolate with crushed candy cane.
Enjoy it on its own or have it with other
treats like hot chocolate or ice cream.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil,
extending foil over edges; set aside.
Combine all ingredients except Peppermint Bark in bowl. Beat at low speed
until mixture resembles coarse crumbs. Press crumb mixture evenly onto
bottom of prepared pan. Bake 19–21 minutes or until edges are lightly
browned. Do not overbake.
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.
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each
square in half diagonally.
INGREDIENTS
Peppermint Bark Shortbread Bars
2 cups all-purpose flour
1 cup softened salted butter
RECIPE OF THE MONTH
Muddle the cranberries and
orange in a glass to release
the flavors. Add both wines,
bourbon and Campari as
well as ice. Top with ginger
beer and stir. Garnish with
an orange slice.
1½ oz Cooper’s Hawk Red Wine
2 oz Cooper’s Hawk Cranberry Wine
½ oz bourbon
½ oz Campari
3 cranberries cut in half
3 thin sliced orange wheels
ginger beer
10%OFF
WINE CLUB MEMBERS RECEIVE
RBT BY METROKANE
WINE ACCESSORIES
P R O D U C T S O F T H E M O N T H
RBT is driven by a thoughtful
approach to design that extends
to the highest standard of
construction and materiality.
This gold wine accessory
line includes beautifully
hand-crafted instruments,
including a decanter,
corkscrews, and
pourers/aerators.
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.
This set includes:7 RED WINES
3 WHITE WINES
2 SPARKLING WINES
Join today for your Wine Club exclusive
CO C K TA I L O F T H E M O N T H
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
of Campari. Campari is a bitter citrus spirit from Italy that is similar to grapefruit
peel. Topping the drink with ginger beer adds an extra spicy finish to the drink.
B I T T E R - B O L DC R A N B E R R Y P U N C H
⅓ cup white sugar
½ teaspoon peppermint extract
2 packages Cooper’s Hawk Peppermint Bark, coarsely chopped
NIGHTS OF
CHRISTMAS12 LIMITED QUANTITY AVAILABLE
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We are kicking off the year with an exciting Friends of Cooper’s Hawk
event, featuring the vivacious celebrity Chef Anne Burrell of the hit Food
Network series Worst Cooks in America, as she hosts an entertaining
evening of delicious food, paired with vibrant Cooper’s Hawk wines.
With her trademark spiky blond hair and pumped-up personality,
Anne Burrell has worked at some of the top restaurants in New York,
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.
ANNE BURRELLSK YLINE LOF T
1200 W. 35th St, Chicago, IL 60609
TUESDAY, JANUARY 30, 2018
6:30-9:30 p.m. • $150 PER PERSON
Friends of Cooper’s Hawk Event featuring
Rhône River TourTHURSDAY, JANUARY 18, 2018 7-10 p.m. • $65 PER PERSON
We recently cruised along the Rhône River in
France, visiting historic wine regions with our
Wine Club Members. Chef Matt McMillin was
captivated by the rich culinary history of the area
and wanted to bring you some delectable dishes
to enjoy at your local Cooper’s Hawk. Transport
yourself to a new culture with an evening inspired
by our latest adventure.
Mardi GrasTUESDAY, FEBRUARY 6, 2018 7-10 p.m. • $65 PER PERSON
Food with a kick, wine with zest, and friends
with a smile – how could you possibly go wrong?
Celebrate Fat Tuesday Cooper’s Hawk style with
traditional Mardi Gras cuisine paired with wine
to help put the spice in your evening.
Pre-New Year’s EveWEDNESDAY, DECEMBER 27, 2017 7-10 p.m. • $100 PER PERSON
With a final toast to 2017, we welcome 2018
Cooper’s Hawk style! A multicourse dinner and
the perfect Cooper’s Hawk wines, selected by
our winemaker, is a fabulous way to end the year.
Cheers to a Happy New Year!
Wine Club guests must be 21+. Event tickets close 48 hours prior to event. For reservations, contact your local Cooper’s Hawk location, unless otherwise specified.
UPCOMING WINE CLUB DINNERS
A T O A S T T O T H E T O W N !
A V A I L A B L E N O W A T Y O U R L O C A L C O O P E R ’ S H A W K L O C A T I O N .
TICKETS GO ON SALE BEGINNING
DECEMBER 1
We are proud to introduce a series of beautifully etched bottle,
designed to represent the Communities we all love. In this
collection, we offer 31 designs, one for each of the communities
our locations reside in. Feel the deep-etched recess in the
texture of the elegantly sand-carved bottle, created to be
a unique and personalized keepsake.
THE BLEND75% Sangiovese | 25% BarberaFrom 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,
vanilla, butterscotch, and nutmeg. The acidity on this
wine is moderate, balancing well-rounded tannins.
Dark fruit and spices extend on the lengthy finish.
PAIRS WITHHearty meat, like steak or leg of lamb
DETAILS750mL | Alc 13.5% by Vol.
Includes custom display box
TICKETS
GO ON SALE
DECEMBER 1
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The Gold StandardI N GI F T GI V I NG
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
of surprises that will elevate the holiday experience to luxurious levels. Celebrate this season with gifts that bring elegance and sophistication to everyone you love.
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!
Travel to Spain on this one-of-a-kind trip. Visit fascinating wine regions while learning more
about this intriguing culture and cuisine.
W I N E E S C A P EWASHINGTON
M A Y 1 7 - 2 0 , 2 0 1 8
H I G H L I G H T S I N C L U D E :
Tour of Seattle • Visit to Pike Place Market • Adventure to Yakima Valley, Columbia Valley, and the Columbia River Gorge
S P A I N2018S U M M E R 2 0 1 8
T I C K E T S O N S A L E N O W
Visit chwinery.com/Washington for full itinerary. Limited spaces available.
More information coming soon. Visit chwinery.com/Spain for the most up-to-date information.
Visit CHWINERY.COM/HOLIDAY or one of our tasting rooms to view our gift options.
Members Get Adventure with Wine Club Trips
Cabernets is a marriage
of the celebrated
Cabernet Sauvignon
and Cabernet Franc
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.
January’s WINE OF THE
MONTH
SneakPeek