CHEERS TO 2018! - Cooper's Hawk Winery & Restaurants
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JANUARY 2018 | VOLUME 13 | ISSUE 1
Palm Beach, FL Ribbon Cutting Ceremony
CHEERS TO 2018!
Dear
WINE CLUB MEMBERS,
We hope you had a wonderful holiday Blackberry Farm Brewery
Friends of Cooper’s Hawk Event
celebrating with family and friends, and cheers
to a fantastic New Year! With no small thanks to
you, 2017 was an incredible year – we were able
to introduce Members to our new Ambassador
and Ambassador Elite tiers as well as new benefits.
We also ‘uncorked’ five new locations: Doral, FL, Palm
Beach Gardens, FL, St. Charles, IL, Oak Park, IL, and our
30th location in Reston, VA!
We introduced our Wine Club Members to some amazing talent through our Friends
of Cooper’s Hawk events, including Food Network’s Chef Tyler Florence and Emily Ellyn,
Blackberry Farm Brewery, Bravo’s Top Chef alums Fabio Viviani and Jeremy Ford, and
the one and only Jean-Charles Boisset, with whom we worked on our first French wine, Jean-Charles Boisset
CollaborationDeux. We also embarked on some breathtaking Wine Club trips to Napa Friends of Cooper’s Hawk Event
Tyler Florence
and Sonoma, Australia, and the Rhône River Valley in France. Friends of Coop
er’s Hawk Even
t
Our winery won more than 50 wine awards, honoring our popular Cooper’s Hawk Lux
Pinot Noir, Cooper’s Hawk Lux Meritage, and our June Wine of the Month, Lineage, among
others. In other exciting news, we moved our winery to a larger location in Woodridge, IL.
We decided to make this move so that we could continue to bring you quality wine while
being able to produce more of it.
Thanks to feedback from you, we introduced 17 delicious new items to our menu in April,
including the ever-famous and perfected Candied Bacon and Artisan Cheese platter.
We have a lot of fun things planned for 2018, including 5 additional restaurants throughout
the country, new Member benefits, adventurous trips to new places, celebrations with some
of the best in the food and wine industry, and much more. 12th Anniversary Magnum: Dodici
Thank you to all of our Wine Club Members for your continuous support – we appreciate
all of you and are honored that you are a part of our Cooper’s Hawk Community.
Here’s to a happy, healthy, and flavorful 2018!
Your friend,
TIM McENERY
Founder
New Menu Addition – Candied Bacon & Artisan Cheeses
JANUARY
Wine of the
Month
TAS TING NOTES
WINEMAKER
ROB WA RREN
Cabernets is a marriage of the celebrated Cabernet Sauvignon NOSE • Aromas of cherry, raspberry,
and Cabernet Franc grapes, both of which are native to the Bordeaux strawberry, plum, black licorice, and vanilla
region of France. While commonly blended together in both the old and TAS TE • Firm tannins and dark fruit continue on the palate in
new world, they each have a unique voice. Together, these Cabernets this wine’s lengthy and well-balanced finish
create an incredible harmony of flavor and texture.
PAIRING • Bone-in steaks, sharp cheeses, and mushroom risotto
MORE THAN FIRST IMPRESSIONS APPELL ATION BLEND
To set the stage for this story, we delve into the legacy and heritage of Bordeaux, a
American 68% – Cabernet Sauvignon
famed wine region in western France. Bordeaux is known for premiere red blends,
world-class wines made from a handful of varietals, including both Cabernet
32% – Cabernet Franc
Sauvignon and Cabernet Franc. That they appear together in Cooper’s Hawk
Cabernets is natural, and we love the backstory on these two grapes. HOW IT’S MADE
Cabernet Sauvignon and Cabernet Franc both belong to
T I M E T O M E E T T H E F A M I LY the group of “Noble Grapes.” They are referred to as “noble”
When you hear the name Cabernet, most folks think of the iconic varietal Cabernet because they are allowed to appear in red wines produced in the
Sauvignon. This beautiful blend adds a second component from the same genetic famed Bordeaux region of France. Both Cabernet Sauvignon and
family, Cabernet Franc. Cabernet Franc are known for producing deep, rich wines, some
Cabernet Franc is the parent grape to Cabernet Sauvignon. DNA analysis of which are capable of aging for 20+ years. Although we don’t
conducted in the 1990s revealed that Cabernet Sauvignon and Sauvignon suggest aging this blend for that long, it will age and develop
Blanc coupled to create Cabernet Franc. To some, Cabernet Franc nicely over the next 5 years.
presents with more delicacy than Cabernet Sauvignon, making them
complementary when blended. Cabernet Franc brings a soft texture with
MASTER SOMMELIER
green, herbal aromatics. Cabernet Sauvignon comes in with boldness,
powerfully silky tannins, and the mystique of dark fruit. E M I LY W I N E S
A PL ACE AT THE TABLE
Cooper’s Hawk makes several wines starring Cabernet Sau- BEGINNER
vignon, including our Lux Cabernet Sauvignon. And we’ve Cabernets is a Cabernet Sauvignon and Cabernet Franc Blend.
got a Bordeaux-style blend on the menu, Meritage (rhyming Cabernet Sauvignon is actually a cross between Cabernet Franc
with “heritage,” it is a term for wine comprising Bordeaux and Sauvignon Blanc. This combination of wine is full-bodied
varietals), however this is the first time we’ve presented a and savory with loads of big, dark fruit flavors.
wine substantially based on Cabernet Franc. We believe this
varietal deserves a place in this very special bottle, one craft-
INTERMEDIATE
In the Bordeaux region of France, where these grapes originate,
ed to bring out the balanced flavors of these related grapes.
Cabernet Franc is grown on the Right Bank and Cabernet
Try Cabernets with Cooper’s Hawk Chopped Wedge Salad or Sauvignon is more often found on the Left Bank, where it is
the gorgeous meld of flavors in our Blackened Bleu Skirt Steak typically blended with Merlot. When Cabernet Sauvignon is
Salad. If you’re a longtime fan of these Cabernets, or new to blended with Merlot it becomes much softer and richer. When
the world of this familial blend, we are proud to present our blended with Cabernet Franc, the wonderful flavors of fresh
Wine Club Members with this new-world wine made from herbs are highlighted.
old-world connections.
A DVA NCED
What these grapes have in common is black fruit flavors and a
WINE CLUB MEMBERSHIP HAS ITS BENEFITS. savory bell pepper and herb flavor. In Cabernet Franc, this herbal
Wine Club Members are invited to purchase additional note is more pronounced and the texture consists of very fine
bottles for $ 19.99 during the month of January. Prices will grained tannins. Cabernet Sauvignon has more power and
increase to $ 23.99 per bottle on February 1. Pre-charged depth – bringing in the richest fruit and a brawny structure.
January pickup bottle prices will not change. The beautiful thing about our Cabernets blend is that it
is delicious with everything from filet mignon to
pizza and we hope you try it with both!
SAMPLE THE EVENING WITH OUR
Exclusive Screen Actors Guild Awards Wine Flight®
Clone 27 Sauvignon Blanc • Cooper’s Hawk Lux Chardonnay
Cooper’s Hawk Lux Pinot Noir • Cooper’s Hawk Lux Cabernet Sauvignon
WATCH IT ON TBS OR TNT: SUNDAY, JANUARY 21 ST AT 8 ET/5 PT
JANUARY CHEF
RECOMMENDATIONS
LUNCH
SONOMA CHICKEN
SANDWICH
Toasted Sourdough, Caramelized Sweet Onion,
Fig Jam, Fontina, Candied Walnut, Applewood Bacon,
French Bistro Salad
Our new Sonoma Chicken Sandwich starts out with toasted
sourdough and grilled chicken and is the perfect balance
of sweet and savory. We top the chicken with caramelized
onion, fig jam, candied walnuts, gooey Fontina cheese, and
brightly dressed arugula. Applewood bacon adds a nice
smoky salty flavor. We serve this with a refreshing salad of
bright greens, crisp vegetables, and Dijon vinaigrette.
— NOTES FROM CHEF MAT T McMILLIN
DINNER
PEPPERCORN-CRUSTED
CENTER-CUT
NY STRIP
Roasted Cauliflower & Peppers, Fingerling Potatoes,
Petite Watercress Salad, Cognac Sauce
The Strip steak is generously seasoned with a medley
of peppercorns and cracked fennel and broiled to per-
fection. The sides of roasted cauliflower, peppers, and
fingerling potatoes add a nice earthy component to the
dish. The rich sauce is made from our steak jus, a touch
of cream and green peppercorns — you will want to sop
it up with every bit of vegetable and pretzel bread on the
table! The watercress salad tossed with a light Dijon
Vinaigrette complements the dish nicely.
— NOTES FROM CHEF MAT T McMILLIN
M I X O L O G Y 1 0 1 : C O C K TA I L R E C I P E S T O T R Y
CULINARY CREATIONS
NIGH TJA R NIGH T C A P
KEATON’S 2 oz rum 2 dashes Beat the gloom with this beautiful post-holiday nightcap.
SPAGHETTI
2 oz NightJar pumpkin Plus this is a genius use of that left over cranberry sauce.
1 oz lemon juice pie spice
(or straight Mix all ingredients in a shaker and shake with ice. Strain
1 oz simple syrup
& HOUSE- M A DE Spoonful of
nutmeg) into a chilled port glass (or small wine glass) and garnish
MEATBALLS
cranberry sauce Cinnamon stick with a cinnamon stick.
HOW IT MADE the Cooper’s Hawk Menu
HARVEST CHALLENGE WINE COMPETITION AWARD WINNERS
Spaghetti and meatballs are an all-time favorite. It is a
dish that charms every member of the family, like Keaton,
Cooper’s Hawk Founder Tim McEnery’s son. Though We’re excited to share that our wines received 12 new awards from the Harvest
this isn’t a childlike dish, Keaton has fallen in love with Challenge Wine Competition in California! This competitive event, with entries from
the flavors, and because of his infatuation with the meal, the best wine regions in the world, is one-of-a-kind and takes into account region, appellation, soil
we’ve named it after him. If you look over the Cooper’s type, weather conditions, and more. A big congratulations to our Winemaking Team!
Hawk menu, there are a handful of items named for people
who are important to Tim – it’s one way he infuses each
GOLD BRONZE
restaurant with a feeling of family, a spirit of connection. Riesling Barbera
Ice Wine Cabernet Sauvignon
HOW IT’S MADE in the Cooper’s Hawk Kitchens OCTOBER’S
WINE OF SILVER COOPER’S HAWK LUX
Zinfandel Pinot Noir
We like to think this dish is comfort food done with per- THE MONTH Meritage
Chardonnay Sauvignon
fection and style. We know, your mom makes the best Dodici COOPER’S HAWK LUX
Blanc
meatballs, but give these a try! We do ours with a mixture Pinot Noir Cooper’s Hawk Red
of high-quality ground Angus beef and seasoned Italian
sausage. To bring richness and depth, we add a very gener-
ous amount of ricotta and Parmesan cheeses.
We craft our sauce from perfectly ripe San Marzano W H AT W E ’R E TA S T ING IN J A NU A RY
tomatoes. These beautiful, red tomatoes come from Italy
and are prized for their enchanting sweet and meaty flesh. 1 2 3 4
They’ve got fewer seeds than most tomatoes, and they have
Unoaked Cooper’s Hawk COOPER’S HAWK LUX
a thick skin that is easily removed when preparing sauces. Gewürztraminer
Chardonnay White Pinot Noir
The meatballs spend some time gathering the flavor of the
sauce in a long, slow simmer. When ready, we toss the
5 6 7 8
sauce and meatballs with Bucatini pasta, which is shaped Cabernets
A blend of Super Tuscan
like spaghetti but with a hole running lengthwise along the Merlot Ice Wine
Cabernet Sauvignon IGT Italy
center (more surface to gather up flavorful sauce). The dish & Cabernet Franc
is finished with a drizzle of Extra Virgin Olive Oil and a
dollop of smooth, cool Stracciatella cheese.
DARK CHOCOLATE GRAND MARNIER
We recommend a glass of Cooper’s Hawk Red, a blend of January’s
Dark chocolate infused with orange zest & Grand
Cabernet Sauvignon, Merlot, and Syrah – rich flavors that TRUFFLE OF
THE MONTH Marnier, enrobed in a dark chocolate shell, and
simply sing when tasted with this dish!
topped with candied orange peel
WINE JANUARY RECIPE OF THE MONTH
101
Pepper-Crusted Steak
NEW YEAR, with Cognac Sauce
NEW WINERY INGREDIENTS INSTRUCTIONS
4 tsp four-peppercorn Coarsely crush peppercorns and fennel seed
spice mix or whole in mortar with pestle. Season steaks with
black peppercorns kosher salt. Sprinkle peppercorn/fennel mix
1 tsp cracked over both sides of steaks, pressing to adhere.
fennel seed Heat oil in heavy large skillet over medium-
Three 12-14-ounce high heat. Add steaks and cook to desired
prime center-cut doneness, about 3 minutes per side for
strip steaks medium-rare. Add 2 Tbsp whole butter about
3 tsp vegetable oil 1 minute before removing from the pan and
baste the tops of the steaks. Remove to a
6 tsp (¾ stick)
wire rack to rest. Tent with foil to keep warm.
chilled unsalted
butter, cut Next heat Cognac in heavy small saucepan
into pieces over medium heat until warm. Remove from
We are so unbelievably thankful for our Cooper’s Hawk Community. As we
1½ cups Cognac heat; carefully ignite with match. Let burn
continue to grow, we want to keep it our main priority to bring you the highest
30 seconds, then cover to extinguish flame.
quality service, food, and of course, wine. ¼ cup finely
chopped shallots Add shallots to drippings in skillet; sauté 2
Recently, we relocated and expanded our winery to Woodridge, IL, which
¼ cup Cabernets minutes. Add wine and reduce until almost dry.
nearly triples the size of our former facilities. Some fun facts about our move:
Wine of the Month Add stock and Cognac; boil until reduced
⅔ cup beef stock orby half, about 3 minutes, add cream, bring to
125,000ft 2 60,000ft 2 WAREHOUSE canned beef broth simmer, then add remaining 4 Tbsp butter,
WINERY CAN STORE 245,000 CASES 2 Tbsp heavy cream 1 Tbsp at a time, whisking just until melted.
Add green peppercorns and season with salt
2 Tbsp green
and pepper and pour in any remaining juice
PRODUCE peppercorns,
drained from brine from the resting steaks.
49 FERMENTATION
TANKS
85 BOTTLES
PER MINUTE WITH Kosher salt and Place the steaks onto a platter, spoon sauce
BOTTLING LINE pepper, for seasoning over steaks, and serve.
Our primary focus remains to maintain our hands-on approach to winemaking
as we grow. This expansion enhances our ability to serve Wine Club Members
and Guests by enabling continuous innovation while supporting collaborative
Wine of the Month initiatives with the world’s leading vineyards, winemakers, P RODUC T OF T HE MON T H
and culinary tastemakers.
We hope to continue to make our Wine Club Members proud, and we hope COOPER’S HAWK
you enjoy what the future has in store for the Cooper’s Hawk Community.
The winery is not open to the public at this time. CUSTOM CANDLES
Our custom candles are hand
February’s crafted using the influence of
WINE OF THE MONTH our wines to create an aromatic
Sneak experience for your home. They
Peek
FALCÃO
are intimate additions to any
setting. Available scents include
White Sangria, and our Romance
Red and Winter White Wines.
Falcão is the Portuguese name for “hawk,” a nod to
Cooper’s Hawk’s creation of a Portuguese red crafted
with indigenous varietals that express dark red and
10 %
black fruit essences with a gentle toasted note.
Join today for your
WINE CLUB MEMBERS RECEIVE
OFF Wine Club exclusive
Friends of Cooper’s Hawk Event featuring
UP COMING W INE CL UB DINNE R S
ANNE BURRELL T IC K E T S SK YLINE LOFT
ON S A L E
1200 W. 35th St., Chicago, IL 60609
TUESDAY, JANUARY 30, 2018
NOW 6:30-9:30 pm • $150 PER PERSON
Rhône River Tour
We are kicking off the year with an exciting Friends of
THURSDAY, JANUARY 18, 2018 • 7-10 pm
Cooper’s Hawk event, featuring the vivacious celebrity Chef
$65 PER PERSON
Anne Burrell of the hit Food Network series Worst Cooks in
America, as she hosts an entertaining evening of delicious We recently cruised along the Rhône River in France,
food, paired with vibrant Cooper’s Hawk wines. visiting historic wine regions with our Wine Club Members.
These Members inspired us to create this new event and
With her trademark spiky blond hair and pumped-up
menu based on their captivating trip. Because of the Rhône
personality, Anne Burrell has worked at some of
River Valley’s rich culinary history, Chef Matt was able to
the top restaurants in New York, studied the
incorporate dishes that will transport you to a new culture.
culinary landscape and traditions of Italy,
battled 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.
Mardi Gras
FRIENDS OF COOPER’S HAWK EVENT TUESDAY, FEBRUARY 6, 2018 • 7-10 pm
C OP P OL A
$65 PER PERSON
Food with a kick, wine with zest, and friends with a smile –
how could you possibly go wrong? Celebrate Fat Tuesday
COLLABORATION Cooper’s Hawk style with traditional Mardi Gras cuisine
paired with wine to help put the spice in your evening.
Cooper’s Hawk Arlington Heights • 789 W. Algonquin Rd., Arlington Height, IL 60005
TUESDAY, MARCH 20, 2018 • 6:30-9:30 pm • $100 PER PERSON
TI C K ET S
“Winemaking and filmmaking are two great artforms … O N S A LE T IC K E TASL E
G O O N SNIN G
in both cases you have to start with top-notch raw materials —
whether it’s land or a script.” — FR ANCIS FORD COPPOL A
JANUARY
2 Barrel Reserve B E G IN
2
Release Party JANUARY
The highly acclaimed Francis Ford Coppola is an internationally renowned
screenwriter, producer, and director as well as an award-winning winemaker. Recogniz-
ing Francis’s skill at crafting great blends, Cooper’s Hawk is thrilled and honored to TUESDAY, MARCH 13, 2018 • 7-10 pm
bring our Wine Club Members an exclusive wine in collaboration with Francis Ford $70 PER PERSON
Coppola and the Director’s Great Movie Series, created to honor Francis Ford Step into our Winemaker’s vault with this rare library
Coppola’s two great loves: wine and film. We are proud to offer our Wine Club tasting of our exclusive Barrel Reserves. Taste your way
Members an exclusive red blend, distinguished by a label inspired by the classic through the 2016 and 2017 blends while having the
H.G. Wells film Things to Come, which Francis holds in greatest admiration. opportunity to be the first to try our 2018 Barrel Reserve.
These wines will be paired with exquisite multicourse
Join us for an elite event as we kick off our April Wine of the Month, featuring the
dishes, allowing you to experience the evolution of our
Coppola Winemaking Team, alongside a multicourse dinner with wine pairings.
rich, rustic, Bordeaux-style blends.
Maximum of four tickets per Wine Club Member. Reserve your seat by calling
708.215.5674 or buy your tickets online at chwinery.com/Coppola. 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.
Members Get Adventure
with Wine Club Trips
WASHINGTON
WINE ESCAPE
M AY 1 7-2 0 , 2 0 1 8
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.
SPAIN
J U N E 9 - 1 7, 2 0 1 8
Explore the largest vineyard surface in
the world. Chef Matt McMillin will guide you throughout
Southern Spain,where you will have access to mouth-
watering food, delicious wine, and amazing sites.
HIGHLIGHTS INCLUDE:
Madrid City Tour • Visits to Montilla-Moriles Winery,
Cordoba Winery, Las Bodega de las Estrellas,
and more • Beautiful Sightseeing • Entertaining
Andalusian Dinner & Flamenco Show
TICKETS ON SALE NOW
Visit chwinery.com/Spain for full itinerary.
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