Cabernet Sauvignon, Merlot, Cabernet

Franc and Malbec are four of the classic va-

rietals that comprise world-class wines from

Bordeaux, France. Many regions around the

globe cultivate these grapes, each offering

a unique sense of terroir built upon the full-

bodied, tannin-rich, and balanced structure

responsible for a portion of the world’s most

treasured and expensive bottles of wine. Some

of these sell to collectors to the tune of several

thousands of dollars upon release, but thank-

fully there are over-delivering alternatives such

as BDX II.

Similar to all French wines, the term Bor-

deaux is protected by the European Union, and

as such can’t be used for naming purposes by

wineries outside of Bordeaux. Cooper’s Hawk

has sourced all the grapes for this wine from

some of the best vineyards in the United States,

as we aim to capture the style of the Old World

enlivened with the American spirit. For this

wine, we have chosen the moniker BDX II to

represent our second iteration of a Bordeaux-

style blend for our Wine Club Members.

BDX II pairs deliciously with Cooper’s Hawk

Filet Mignon or The Prime sandwich – this is a

bottle that shakes hands with most beef and

game dishes, thanks to a mighty tannic struc-

ture balanced with fresh acidity. Pop it in the

cellar until 2022 or open tonight with dinner

for our version of a classic.

F E B R U A R Y 2 0 1 9 | V O L U M E 1 4 | I S S U E 2

F E B R U A R Y W I N E O F T H E M O N T H

Cooper’s Hawk Unoaked Chardonnay and Riesling blend expresses the

bright purity of fruit from Columbia Valley, the largest wine growing

region in Washington State. Riesling contributes fresh floral aromatics

while the white fruit flavors of Chardonnay offer satisfying crispness

and a sheer splash of complexity.

U N O A K E D C H A R D O N N A Y R I E S L I N G

REVISITING A FAVORITE

With timeless elegance,

BDX II is an expression

of a traditional Bordeaux-

style wine and Cooper’s

Hawk is proud to bring

back this favored blend

exclusively for our Wine

Club Members.

CARVED FROM THE CLASSICS

SNEAKPE E K

March’s WINE OF THE MONTH

ROB WARRENWINEMAKER

TASTING NOTES

NOSERipe cherry, blackberry, cassis,

raspberry, plum, tobacco, and vanilla

TASTEFull yet well-balanced tannins

support rich, ripe black fruit, cinnamon,

and strawberry flavors

PAIRINGBeef and game dishes

APPELL ATION

California

BLEND

36% – Cabernet Sauvignon34% – Merlot

18% – Cabernet Franc12% – Malbec

WINEMAKER ’S NOTES

Bordeaux red wines are a blend of different

varietals, all of which work really well

together, and the “Bordeaux” blend is

mimicked almost everywhere that grapes

are grown outside of France. The Bordeaux

name is protected by the European Union,

and cannot be used in the name of a wine

by wineries outside of Bordeaux. For this

wine, we have chosen the name “BDX II”

to represent our second Wine Club

iteration of a Bordeaux-style blend.

WINE CLUB MEMBERSHIP HAS ITS BENEFITS.

Wine Club Members are invited to

purchase additional bottles for $19.99

during the month of February. Prices will

increase to $25.99 per bottle on March 1.

Pre-charged February pickup bottle

prices will not change.

EMILY WINESMASTER SOMMELIER

TASTING NOTES

BEGINNER

This Bordeaux-style blend is a nod to the

tradition of the Old World while capturing

the lively spirit of America. The lush fruit

flavors are matched well with bright acidity,

making this an ideal wine with food. In

Bordeaux, lamb is the quintessential pairing

with the local wines, and the gamey flavors

indeed are well matched with this wine.

INTERMEDIATE

Just as Bordeaux wines are always

blends of varietals, at Cooper’s Hawk,

we often blend appellations as well.

All grapes for this wine were grown in

California, but we sought out the best

examples of each from unique micro-

climates throughout the state to create the

perfect blend. Rich Cabernet Sauvignon

from Lodi, juicy Merlot from Paso Robles,

elegant Cabernet Franc from Monterey,

and bold Malbec from the Dunnigan Hills

combine to create an enduring wine

of grace, richness, and finesse.

ADVANCED

Because the wines of Bordeaux are so

prized, winemakers all over the world

imitate the style and blends of these wines.

The term “Bordeaux Style” is not regulated,

but it refers to wines that are made using

the distinct grape varieties found in

Bordeaux. “Claret” is the Old English term

for wines from the region and occasionally

wineries today use this name to reference

their Bordeaux blends. The term Meritage

(which rhymes with “heritage”) is a

trademarked name for registered wines

that use no more than 90% of any one

varietal in their classic Bordeaux blend.

White and Dark Chocolate Chai

Heavy cream is steeped with tea,

ginger, and spices and added to

white chocolate. This truffle is then

coated in dark chocolate and topped

with a candied orange peel.

Prosecco

Sauvignon Blanc

Chardonnay

Zinfandel

Merlot

BDX II

Cooper’s Hawk Lux Meritage

Nightjar

F E B R U A R Y

W H AT W E ’ R E TA S T I N G I N

TRUFFLE OF THE MONTH

February’s

In a small food processor fitted with a steel blade, process the salt, pepper,

olive oil, fennel seeds, rosemary, garlic, and Dijon mustard until a smooth

paste has been achieved.

Using your hands or a spatula, evenly cover lamb on both sides with paste

and marinate in the refrigerator for at least 2 hours and up to 8 hours.

Remove from refrigerator and place the lamb in a roasting or sheet pan

with the ribs curving down and fat side up. Allow to stand for 1 hour at

room temperature before cooking.

Preheat the oven to 450° F.

Roast the lamb for 20 to 23 minutes for medium rare or until internal

temperature has achieved 120° F (it will be more on the rare side at this

point). Remove from the oven and cover with aluminum foil. Allow to sit

for 15 minutes. Remember, allowing lamb to rest properly will help retain

all of its natural juices and achieve desired medium rare temperature.

Slice in between individual ribs, place on platter and lightly drizzle with

balsamic vinegar. Use sparingly – this flavor will go a long way.

2 Tbsp kosher salt

2 tsp black pepper

2 Tbsp extra-virgin olive oil

1 tsp toasted fennel seeds

¼ cup fresh rosemary leaves

4 garlic cloves, minced

½ cup Dijon mustard

2 racks of lamb

Drizzle of aged balsamic vinegar (preferably something aged at least 25 years!)

F E B R U A R Y R E C I P E O F T H E M O N T H

In order to celebrate this beautiful Bordeaux-style blend I wanted to pair it with something equally divine, roasted rack of lamb. Rack of lamb can be a centerpiece on any table and is surprisingly simple to prepare. Our Bordeaux-style blend has a long fruity finish with a pop of acidity that makes it a perfect partner for this roasted rack of lamb with a fruity drizzle of good, aged balsamic vinegar.

-Chef Mat t McMillinINGREDIENTS INSTRUCTIONS

Rosemary-Dijon Crusted Rack of Lamb with Aged Balsamic

It’s a steakhouse classic: vanilla bean crème brûlée. Well-loved for generations, Chef Matt

McMillin saw this treat as an opportunity to scale up on flavor and modernity, to put a Cooper’s

Hawk stamp on an old favorite. That stamp comes in the form of a particularly

revered ingredient harvested on England’s Essex coast for over

100 years – flakes of Maldon sea salt. The foundation is

cool, fresh vanilla custard topped with a layer of

sugar, which is caramelized to provide that

irresistible buttery crunch, the bite that

must be included in every spoonful.

Fresh berries contribute bright juici-

ness, and then we bring the boom:

a dusting of Maldon sea salt. Salt

triggers taste sensors that register

sweetness, at once dialing up the

flavors of caramel and fruit while

providing an interesting salty contrast –

a delight paired with Cooper’s Hawk

Lux Ice Wine.

SALTED CARAMEL CRÈME BRÛLÉE

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

BRAISED SHORT RIB & THREE- CHEESE MACAged White Cheddar, Fontina, and MontAmoré® Cheese, Caramelized Onion, Slow-Roasted Grape Tomatoes, Toasted Herb Crumbs

“This mac & cheese was so popular last year, we definitely wanted to bring this one back. I think we were waiting for the right cheeses to be born! It’s all about the cheeses and how they all come together.  Fontina is rich and creamy, and the aged white cheddar lends a depth of flavor that lets the MontAmoré® shine through. A cheese from Sartori, MontAmoré® is a cow’s-milk cheese that is a cross between sharp cheddar and Parmesan. We fold in caramelized onion and slow-braised short rib, and top with sweet roasted grape tomatoes and toasted herb bread crumbs.”

FEBRUARY CHEF RECOMMENDATIONS

HORSERADISH- CRUSTED SALMON

DINNER

LUNCH

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 and top it with a horseradish crust

and then serve it with crispy fingerling potatoes tossed with garlic, herbs and parmesan cheese, Brussels Sprouts

slaw, and a house-made tarragon dill tartar sauce.”— NOTES FROM CHEF MAT T McMILLIN

COOPER’S HAWK

EAT YOUR HEART OUT

Horseradish & Parmesan Crusts, Roasted Root Vegetables, Mary’s Potatoes

Roasted Root Vegetables, Mary’s Potatoes

TWIN LOBSTER-CRUSTED FILET MEDALLIONS

SURF & TURF — FILET MEDALLIONS & PARMESAN- CRUSTED LOBSTER TAIL

T H I S VA L E N T I N E ’ S D AYEnjoy our exclusive chef

recommendations for dinner.

— NOTES FROM CHEF MAT T McMILLIN

“

Muddle strawberries,

add remaining in-

gredients, and shake

first without ice. This

makes the egg white

frothy. Now add

the ice – shake and

strain into a martini

glass. Garnish with a

strawberry slice.

2 strawberries, sliced

1½ oz gin (or vodka)

1 oz Dolin Blanc vermouth (or other dry vermouth)

1 oz Rhubarb Wine

½ oz fresh lemon juice

4 drops Fee Brothers Rhubarb Bitters

Small egg white

We are excited to announce a first-time Friends of Cooper’s Hawk

Event with our Master Sommelier, Emily Wines! Not only are we

honoring Emily’s incredible talents in the wine world but also

the release of a wine she created that will appear on our everyday

menu, Brave Camille.

For those who may not know, Emily is an internationally qualified somme-

lier, and one of only 149 individuals in the Americas to earn the designation

of Master Sommelier. She is one of 15 professionals worldwide awarded the

prestigious Remi Krug Cup for passing all three sections – theory, service,

and blind tasting – of the Master Sommelier Diploma Examination on her

first attempt (most candidates sit for the exam two to three times, and

some take it as many as six times).

We cannot wait to introduce you all to Emily as well as give you the

opportunity to be the first to try her new, incredible wine!

COOPER’S HAWK ARLINGTON HEIGHTS798 Algonquin Road, Arlington Heights, IL 60005

TUESDAY, APRIL 2 • 6:30-9:3O PM • $70 PER PERSON

TICKETS ON SALE

F E B R U A R Y 1

B O R D E A U XFor centuries, the wines of Bordeaux have been considered the great-

est reds in the world. The reasons are many, but the long aging poten-

tial of the wines, the expensive aging in oak barrels, and the legend and

lore of the region all contribute to the prestige of the wines. Bordeaux

lies on the Atlantic coast of France, and its proximity to England is

part of its quick rise to international fame. The first vineyards were

planted here by the Romans, but the 300 years of British rule secured

its place in the hearts of the English. Interestingly, the greatest vine-

yard sites in Bordeaux were swamps until the 1600s, when the Dutch

were brought in to help drain this land and transform it to usable land.

While the legendary bottles of

Bordeaux can cost thousands of

dollars, there are lots of everyday

wines to be enjoyed here too.

Nearly every wine produced in

Bordeaux is a blend, and while red

Bordeaux is the most famous,

there are amazing dry white and

sweet white wines produced here

as well. The grapes used for the

reds are Cabernet Sauvignon, Merlot, and Cabernet Franc primarily,

with Petit Verdot, Malbec, and Carménère on occasion. The styles

of red wine produced can be neatly differentiated by geography. The

Garonne river divides the region in half. The Left Bank of the river hosts

Cabernet Sauvignon–dominated wines with a little Merlot, while on

the Right Bank the wines are made from Merlot and Cabernet Franc

primarily. Cabernet Sauvignon is known for producing wines with great

power and finesse, Merlot is soft, lush and juicy, while Cabernet Franc

is fine-textured and herbal. Different soils and microclimates favor

each grape in turn. Malbec has become hugely popular in Argentina

and still grows heavily further south in France, but nearly every vine

of it in Bordeaux was wiped out by frost in the mid-twentieth century

and very little was replanted. When used in a Bordeaux blend, it adds

intense color and rich, berry fruit flavors.

Because the wines of Bordeaux are so prized, winemakers all over the

world imitate the style and blends of these wines. The cooler climate

of this region means that the wines have brighter acid, firmer tannins,

and less rich fruit character. Using premium grapes from California,

BDX II is our nod to this amazing region.

All Things

”— EMILY WINES

Because the wines of Bordeaux are so prized, winemakers all over the world imitate the style and blends of these wines.

M I X O LO G Y 1 0 1 •

E N G L I S H R O S E

Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674 or buy your tickets online at chwinery.com/EmilyWines.

A wine created by our Master Sommelier, Emily Wines

Friends of Cooper’s Hawk presents

RELEASE PARTYBRAVE CAMILLE

“

Events are group seating. Wine Club guests must be 21+. Event tickets close 48 hours prior to event. For reservations, visit chwinery.com/events.

TUESDAY, FEBRUARY 12 • 7-10 PM

$70 PER PERSONWe’ve got an amazing date night planned for you

and your loved ones just in time for Valentine’s Day!

Join us with the loves of your life for a delicious

multicourse meal and wonderful wines to pair.

WEDNESDAY, MAY 1 • 7-10 PM

$65 PER PERSONDust off your best hats and join us for our first ever

Derby Party! Enjoy food inspired by the Kentucky Derby

and, of course, wine. You also will have the opportunity to

participate in our best-dressed contest for a special prize.

Won’t You Be My Valentine

A Day at the Derby

U P C O M I N G W I N E C L U B D I N N E R S

We are so excited to announce that the Potash Twins,

stars of Bravo TV’s Beats + Bites and the Travel Channel‘s

Southern Road Trip with The Potash Twins, will be joining us

as our next Friends of Cooper’s Hawk Guests!

Named the “Musicians of the Food World” by the Miami

Herald, with a passion for food and the culinary community,

the twins have become well known in the food scene by

chefs and foodies alike. They have performed around the

country at events including Food Network and Cooking

Channel’s South Beach Food and Wine Festival, the James

Beard Leadership Awards, Aspen Food & Wine Festival,

Toronto Food and Wine Festival, Palm Beach Food and

Wine, Chicago Gourmet, the opening of Chef Gavin

Kaysen’s Spoon and Stable, and at legendary Chef Rick

Bayless’s James Beard Awards after-party.

We hope you can join us for this one-of-a-kind brunch

event with a special live performance and meet-and-greet

with these incredibly talented brothers.

COOPER’S HAWK ARLINGTON HEIGHTS • 798 Algonquin Road, Arlington Heights, IL 60005

SATURDAY, MARCH 30 • 10:30 AM-1:3O PM • $100 PER PERSON

Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674

or buy your tickets online at chwinery.com/potash.

THE POTASH TWINSFriends of Cooper’s Hawk Event featuring

TICKETS ON SALE

NOWFIRST EVER MUSICAL BRUNCH!

TUESDAY, MARCH 12 • 7-10 PM

$70 PER PERSONStep into our Winemaker’s vault with this rare library

tasting of our exclusive Barrel Reserves. Taste your

way through the 2017 and 2018 blends while having

the opportunity to be the first to try our 2019 Barrel

Reserve. These wines will be paired with exquisite

multicourse dishes, allowing you to experience the

evolution of our rich, rustic, Bordeaux-style blends.

Barrel Reserve Release Party

TICKETS ON SALEFebruary 1

In October, a series of wildfires ignited Northern California’s wine country,

turning long-standing restaurants into ash, blackening ready-to-pick wine

grapes, and rendering thousands homeless. All told, the fires became one

of the most destructive in California’s history.

Directed by Chef Tyler Florence, the documentary Uncrushable tells the

story of the fires through the eyes of those most affected in the area. Vic-

tims who lost homes or businesses, first responders, chefs, and winemak-

ers share their harrowing accounts throughout the film, as a fallen com-

munity begins to rebuild through the amazing help of its neighbors, chefs,

and friends. From the tragic 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 an unforeseen disaster long after

the news cycle has stopped, and portrays the grace and strength

which its residents draw upon.

Join Cooper’s Hawk and Chef Tyler Florence for delicious

passed hors d’oeuvres and wine before a private screening

of this beautiful documentary on March 12, 2019.

T Y L E R F L O R E N C E

UNCRUSHABLEDOCUMENTARY SCREENING

Friends of Cooper’s Hawk presents

LOGAN THEATER • 2646 N. Milwaukee Ave., Chicago, IL 60647

TUESDAY, MARCH 12 • 7-10 PM • $50 PER PERSON

Maximum of four tickets per Wine Club Member. Valet Parking will be available at this event. Reserve your seat by calling

708.215.5674 or buy your tickets online at chwinery.com/Tyler.

TICKETS ON SALE

N O W

These stylish, multi-functional lanterns double as

wine gift packaging and lighted home décor.

Take gifting wine to the next level!

OCTOBER 4-14

FranceH I S T O R I C

Exploring Normandy, the Loire Valley, Paris, and Mont-Saint-Michel

This handcrafted itinerary will delight all your senses!

Come for the magic and wonder of Paris, the City of

Lights, but stay for the charm of the Loire Valley and the

historic Normandy Coast. Join Cooper’s Hawk CMO

Tom Koenigsberg and travel through some of the most

beautiful areas of France. Tour battlefields and beaches,

like the site of the D-Day Invasion, cities and medieval

towns, gardens and vineyards, châteaus and palaces.

Taste French wines, ciders, cheeses, and delicious

cuisines. This unique Wine Club tour offers you a moving

journey through WWII history, famous iconic sights,

fairy-tale vistas, and experiences you’ll never forget.

Members Get Adventure with Wine Club Trips

Limited time offer - another way to use your complimentary tasting benefitWe get it – you’re busy! You may not have time for a full tasting each month, so we’re excited to

provide you with added flexibility to take advantage of this benefit.

From January 22 to March 25, each complimentary tasting can be magically turned into a

glass of wine* in our dining room, to be enjoyed with your weekday lunch or afternoon bites

from 11 a.m. to 4 p.m. Make a reservation, sit back, and savor your Tasting in a Glass!

*Visit chwinery.com/glass for details.

NOW AVAILABLE FOR 2-BOTTLE

MEMBERS

MEMBERS RECEIVE 10% OFF

FEBRUARY PRODUCT OF THE MONTH

L A N T E R N S

Valentine’s Day ETCHED BOTTLES

Available now at your local Cooper’s Hawk.

Visit chwinery.com/France for details.

SIGN UP TODAY!

BARRELS, BOT TLES...

B O U R B O NBourbon is more than a drink – it’s a lifestyle, and

there is no better way to experience the Bourbon

Trail than with our Master Sommelier! Whether

you’re new to bourbon or an expert, take the

legendary Kentucky Bourbon Trail road trip with

us, hit the high points and sample the best while

visiting other exciting places along the way.

More information coming soon

J U N E 2 0 1 9