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

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

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

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

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

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