S E P T E M B E R 2 0 2 0 | V O L U M E 1 5 | I S S U E 9

When people hear the name Zac Brown,

they think of integrity, quality, soul, and tal-

ent. He is a man that

gives back to his com-

munity and shares his

evolving creative influ-

ence with the world.

Brown will only put

his name on what he

is proud of, and can

benefit others. This

includes his music,

personal projects and,

of course, his wine.

The same can be said

about Cooper’s Hawk,

which is one of the

reasons why this Un-

caged Spirit collabor-

ative release is noth-

ing short of iconic,

crafted during numer-

ous blending sessions between Zac, Coo-

per’s Hawk Founder and CEO, Tim McEnery,

and our winemaking team.

Zac Brown puts passion into every proj-

ect, like Tim, and this synergy shines

through in this collaboration. As founder

and front man of multi-platinum, Grammy

Award-winning Zac Brown Band, he has

earned dozens of prestigious accolades,

establishing one of the most high-pro-

file legacies in the music business today.

Brown has collaborated with Dave Grohl,

Brandi Carlile, Sheryl Crow and more, and

his own wine label,

Z. Alexander Brown,

has earned equally

high marks and edi-

torial acclaim.

Most of all, though,

we are inspired by

his down-to-earth na-

ture. Brown is moved

by witnessing others

hone their craft and

by the satisfaction

and strength dis-

covered through col-

laboration. Cooper’s

Hawk is proud and

excited to work with

such a visionary, and

our team is motivat-

ed by the seemingly

endless energy Brown has for all types of

creative expression.

This all-American red blend is loaded

with rich, dark fruit flavors. We think it’s

the ideal match for Cooper’s Hawk Bour-

bon Lacquered BBQ Pork Chop, or any

beef dish you’ll prepare at home. Uncaged

Spirit is ready to drink now — or keep for

2-3 more years if you like a little age on your

red blends.

T WO BOLD NA M E S , ON E GR E AT W I N E

U N C A G E DS P I R I T

T H E Z AC BROW N L EGACY

S E P T E M B E R W I N E O F T H E M O N T H

A C O L L A B O R AT I O N W I T H

Z . A L E X A N D E R B R O W N

Tim McEnery and Zac Brown

VIEW VIDEO

WINE CLUB MEMBERSHIP HAS ITS BENEFITS.

Wine Club Members are invited to purchase additional bottles for $19.99

during the month of September. Prices will increase to $29.99 per bottle on

October 1. Pre-charged September pickup bottle prices will not change.

BEGI N N ER

This month’s Zac Brown Collaboration wine, Uncaged Spirit, is a juicy,

dark blend of many varietals. Dark flavors of blackberry, plum, and dark

chocolate are combined with sweet baking spices and a long, velvety finish.

This is the kind of wine that pairs perfectly with the smoky flavors of the

grill. Try it with burgers, steak, or even grilled portobello mushrooms for a

magical pairing experience!

I N T ER M EDI AT E

While the blend of this wine is complex, the varietals chosen all fall in line to

make this style. 30% Cabernet Sauvignon creates structure for the blend, and

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,

Petite Sirah, and 6% Malbec give the wine an incredibly, saturated color.

A DVA NCED

At Z. Alexander Brown, there is a commitment to sustainable farming and

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

for chemicals or other non-natural ways of protecting the fruit.

NOSE

Cherry, blackberry,

raspberry, cranberry,

anise, vanilla, and chocolate

aromas lead to an equally

impressive palate.

TA ST E

Loads of dark fruit

on the palate carry

through to the

long, viscous finish.

PA I R I NG

This wine pairs well with

our Cooper’s Hawk Bourbon

Lacquered BBQ Pork Chop,

and most beef dishes.

BLEN D

30% .......... Cabernet Sauvignon

25% .............................. Zinfandel

22% ...........................Petite Sirah

11% ......................................Merlot

6% ...........................................Syrah

6% ....................................... Malbec

W I N EM A K ER’ S NOT E S

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

collaboration wine turned out so well. Together, we wanted to

create a wine that honors the artistry and craftsmanship of

winemaking. We hope Members will enjoy this special release.

U N C A G E DS P I R I T

T A S T I N G N O T E S

ROB WA R R ENW I N E M A K E R

EMI LY W I NESM A S T E R S O M M E L I E R

A PPE L L AT ION

American

B O U R B O N B B Q B R A I S E D

P O R K S H O U L D E R

The beauty of this recipe is that it can be done either in a large Dutch oven or in your slow cooker. Both ways the process is almost the same!!

Start by taking the garlic powder, onion powder, kosher salt, smoked paprika, black pepper, ground cumin, and cayenne pepper and mixing it evenly in a small bowl. Take this spice mix 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 stick to the pork just add into your cooking vessel around the meat; you don’t want to let any of these spices go to waste. Next whisk together the remaining ingredients until evenly combined and pour over and around the pork.

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 cooker. Once the time has elapsed, check for doneness: you 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!!

S E P T E M B E R R E C I P E O F T H E M O N T H

Zac Brown has always been proud of the products he creates, from his music to his wine, which makes this collaboration extra special. Sharing the passion for creating great things, we are proud to introduce Uncaged Spirit, a blend that showcases everything you love in a red wine. Keeping the food in the 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 Uncaged Spirit, it is a surefire home run of a meal!!

5 lb boneless pork shoulder

2 tsp garlic powder

2 tsp onion powder

1 Tbsp kosher or sea salt

2 tsp smoked paprika

2 tsp black pepper

2 tsp ground cumin

¼ tsp cayenne pepper

½ cup brown sugar

2 cups BBQ sauce, your favorite!

½ cup apple cider vinegar

¾ cup bourbon

I N G R E D I E N T S D I R E C T I O N S

S E P T E M B E R ’ S T R U F F L E O F T H E M O N T H

Camille ProudA blend of rich, dark chocolate and our new release,

Camille Proud, to deliver a balanced symphony of sweet and savory flavors.

S E P T E M B E R P R O D U C T O F T H E M O N T H

WINE CLUB MEMBERS GET 10% OFF

C O R K C I C L E G L A S S W A R E

SEPTEMBER CHEF RECOMMENDATIONSOrder on carryout.chwinery.com for carryout, curbside pickup, or delivery OR

make a reservation at chwinery.com/reservations to dine-in.*

S E P T E M B E R

W H AT W E ’ R E TA S T I N G I N

Sparkling Moscato

Chardonnay

Gewürztraminer

Rosé

Merlot

Malbec

Cab Zin

Uncaged SpiritA Collaboration

with Z. Alexander Brown

*Where locations are open for dining.

Liberté

Trocken RieslingA Collaboration with Dr. Loosen

Resilience Red

IN CASE YOU MISSED IT...

Previous Wines of the Month

SHAVED BBQ BRISKET SANDWICH

COOPER'S HAWK

BACKYARD BBQ RIBS

“Spareribs are slowly braised then glazed on the grill with a sweet and savory coffee BBQ sauce and served with a crisp summer salad of sweet corn and jícama, crispy smashed fingerling potatoes, and more BBQ sauce for dipping.”

— NOTES FROM CHEF MAT T McMILLIN

“Slowly smoked brisket is shaved thin, tossed with our sweet and tangy BBQ Sauce, topped with aged cheddar, and piled high on a chipotle mayo toasted bun. Crisp slaw and onion strings are added for crunch and a side of cilantro ranch for dipping! Served with French fries on the side.”

— NOTES FROM CHEF MAT T McMILLIN

L U N C H

D I N N E R

Aged Cheddar, Crispy Onions, Chipotle Mayo, Bread & Butter Pickles, Summer Slaw, Cilantro Ranch

Roasted Summer Corn Salad, Crispy Potatoes, House BBQ Glaze

A N N 1 V E R 5 A R YM A G N U M

We’ve shared 15 years of unbelievable

memories, and we are grateful for achieving

this milestone together. To celebrate our years

of community, we will be releasing XV

ANN1VER5ARY, a magnum to mark

the memories we’ve made and the ones

that await in our future.

October’s WINE OF THE MONTH

UPCOMING VIRTUAL EVENTVirtual Connections with Cooper’s Hawk & Friends

S N E A K P E E K

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!

C U L I N A R Y C R E A T I O N S

O R D E R C A R RYO U T H E R E

M A K E R E S E R VAT I O N S H E R E

THE PRIME

Our friend Richard Blais is back with another exciting Stand up Cooking event!

Our Team and Richard have planned an exclusive meal kit for you to enjoy in the comfort of your home.

Join us while Richard talks us through our dinner and gives us some cooking tips and tricks.

Meal kits can be reserved by calling your local Cooper’s Hawk beginning August 27.

For more information visit chwinery.com/blais.

THURSDAY, SEPTEMBER 10, 6 PM CST

RICHARD BLAIS

N I G H T J A R B R A N D Y M A N H A T T A N

¾ oz Nightjar

3 oz brandy (Remy VSOP, Pierre Ferrand 1840, Korbel)

¾ oz Carpano Antica Formula Sweet Vermouth

2 dashes Angostura bitters

DIRECTIONS

Build in a mixing glass, add ice, and stir. Pour into a rocks glass over a large ice cube,

and garnish with an orange peel.

The Brandy Manhattan is as Midwestern as apple pie, state fairs, and six months of winter.

Wisconsin, in particular, is so in love with this classic that the state consumes more American

brandy than any other state in the union. This after-dinner sipper features our Nightjar,

a sweeter raisiny wine. If you take care of the sweet vermouth you use, you’ll have

a great product: keep it in the fridge and use it within two months!

WATCH EMILY’S DEMO OF THIS COCKTAIL NOW!

M I XO L O G Y 1 0 1

Cocktails to Make at Home

INGREDIENTS

While early ripening varietals and grapes meant for sparkling wine are picked in late August, September is when grape harvest hits its stride. The choice of when to pick is dependent on what style of wine is ul-timately being crafted. As the grapes ripen, the acid levels decrease and the sugar levels increase. It is a delicate balance – that sugar will convert to alcohol in the finished wine and a winemaker wants the al-

cohol levels to be in balance while still having bright acidity, but not so much acid that the wine is too bracing. Achieving great ripeness isn’t always possible. Autumn rains typically demand that grapes be picked, ripe enough or not.

Traditional sparkling wine styles are typically higher in acidity, so those grapes are picked earliest. White grapes also tend to ripen faster than red grapes. Each day, the grapes are mea-sured for their brix, or sugar levels, which tells you what the potential finished alcohol level will be. A skilled winemaker knows exactly what degree of ripeness they want in order to make a more delicate, leaner style of wine or a fatter, richer style of wine.

Red grapes are picked later, and those with the thickest skins are picked last. Sugar and acid are not the only thing being monitored. In red grapes, there are a series of complex mol-ecules, including tannins, found in the skins, seeds, and stems of grapes; these are called phenols. Grapes that don’t achieve

phenolic ripeness can have hard, harsh tannins and bitter flavors. As the grapes become more ripe, the tex-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 wine has the same alcohol level as any dry wine, but all the luscious sweetness of those over-ripe grapes remains. In the case of Icewine, the grapes are left on the vine till the first freeze!

“A skilled winemaker knows exactly what degree of ripeness they want in order to make a more delicate, leaner style of wine or a fatter, richer style of wine.”

— EMILY WINES

Harvest Time