CABERNET SAUVIGNON SYRAH - Cooper`s Hawk Winery
V O L U M E 11
CABERNET SAUVIGNON SYRAH
What better month than February to highlight
the marriage of two powerhouse reds, illustrating
just how outstanding a partnership can be.
This month we toast to true teamwork with our
Cabernet Sauvignon Syrah.
THE REGION IS THE REASON
Our search for the highest quality grapes for this
blend led us to two distinct, but equally amazing
vineyards in Northern California. Our first stop was the Clarksburg AVA
(American Viticultural Area), where our Cabernet Sauvignon grapes
were grown. Located in Sacramento Valley, the Clarksburg appellation
is commonly referred to as the “Gem of the Delta.” In fact, the 10,000
acres of wine grapes are surrounded by more than 60,000 acres of
fertile farm land, which speaks to its farming heritage. Summer days
are warm, but the cool breezes from the San Francisco Bay roll into the
Sacramento River Delta at night, preserving acidity in the ripening fruit.
The Syrah grapes in this blend hail from Sonoma County, where
daytime temperatures are some of the hottest in Northern California,
and nighttime temperatures are cool. Syrah thrives under these
conditions and ripens exceptionally well, displaying all of the layers
of complexity and richness that make it unique in the wine world.
THE ALLURE OF CABERNET SAUVIGNON AND SYRAH
The beauty of the blend is that both Cabernet Sauvignon
and Syrah bring the same opulent quality to the table with
bold tannins, big color, and firm structure in equal parts.
Brick red in color with a garnet rim, its captivating aromas
of ripe cherry, blackberry, raisins, chocolate, vanilla, anise,
and cinnamon are irresistible. Notes of red fruit, dark fruit,
and black pepper are supported by firm tannins, rich
mouthfeel, and bright acidity. Its long and viscous finish
boasts subtle flavors of cherries, chocolate, and spice.
Robust and balanced, this Cabernet Sauvignon Syrah
should age well through 2020.
FALL IN LOVE
Grab your favorite person and share a glass of vino that
truly celebrates the strength of a blend. To further explore
the theme of perfect pairing, enjoy alongside a juicy
Cooper’s Hawk Filet Mignon or with a rich chocolate
INSIDE THIS ISSUE
Valentine’s Day.................................. 2
Product of the Month...................2
Chef Recommendations ..............2
Ask the Winemaker.......................3
Members Get It.............................3
Truffle of the Month......................3
Upcoming Wine Club Events.......3
Recipe of the Month.....................4
What Are We Tasting in Feb.?.......4
Love Is In the Air.............................4
POUR YOUR HEART OUT THIS VALENTINE’S DAY
Valentine’s Day is a special time for us here at Cooper’s Hawk. Wine and romance often go
hand in hand. From delectable dinners to a fireside drink, we have plenty of romance to share:
• A Tempting Trio: Share the flavors you love during a romantic evening of wine, dinner, and
dessert at your favorite Cooper’s Hawk location.
• A Velvety Valentine: Attending a Valentine’s Day Party? Bring home a bottle of this month’s
Wine of the Month Cabernet Sauvignon Syrah – just in time for your February 14th celebration.
• A Sweet Surprise: This Valentine’s Day weekend, you and your sweetheart can discover
how savory and sweet chocolate treats complement and enhance our wines. Hand select a
box of truffles from our bakery case.
• How Sweet It Is: Treat your sweetheart, your loved ones, or yourself to a Cooper’s Hawk
Sweet Tasting (not your style? You can always choose the February tastings or treat yourself
to a Lux tasting and receive a treat from our Bakery Case).
• From the Heart: Find the perfect gift in our retail shop, picked especially for the one
you love. We have gift sets for the wine aficionado, gourmet foods for the chef, wine and
chocolate for your sweetheart, and gift Wine Club Memberships for the Cooper’s Hawk fan.
WINE CLUB MEMBERS RECEIVE
Our culinary team has created these vibrant off-menu
dishes, available for the entire month:
The Leonard Burger
American Cheese, Caramelized Onion, Lettuce,
Tomato, Signature Sauce $13.99
Citrus-Glazed Salmon & Kale Salad
Apple, Cucumber, Red Pepper, Cabbage, Orange,
Toasted Cashews, Ginger-Ponzu Vinaigrette $16.99
Grilled Prime Sirloin
Fingerling Potatoes, Roasted Corn and
Sweet Tomato Salsa, Charred Asparagus $29.99
WINE POURERS /AERATORS
• Unique and fun designs – over 12 to choose from
• Hand-sculpted and forged from
high grade stainless steel
• Functional, durable and stylish
• Dishwasher safe
• Also great for spirits and olive oils
Sauteed Shrimp with Sweet Blistered Tomatoes
Kalamata Olives, Roasted Eggplant, Spinach, Feta,
Bucatini Pasta $21.99
For reservations, contact your local Cooper’s Hawk location.
Surf & Turf
Tender Filet Medallions with Parmesan and Horseradish
Crusts, Herb-Crusted Lobster Tail, Roasted Vegetables,
Mary’s Potatoes $35.99
Salted Caramel Crème Brûlée
Fresh Berries Flaky Sea Salt $7.99
Question: I’ve noticed that most wine racks keep the
bottles in a horizontal pattern – is that strictly for design
or space saving, or is it helping preserve the wine?
Answer: Most wine racks hold bottles horizontally,
or very close to it. The main reason for this is that it
is best to have wine in contact with the closure, be
it cork, synthetic cork, or screwcap. One of the most
influential factors in how a wine ages is exposure
to oxygen. Natural corks, synthetic corks, and even
screwcaps allow a certain amount of oxygen through to the wine. This is
important in aging, but needs to be slow and controlled. When wine is
in contact with the bottle closure, the rate at which oxygen can enter the
bottle is slow and controlled. When the bottle is upright, the wine is not in
contact with the cork, allowing oxygen to move into the bottle much more
freely, aging the wine more quickly. If you are planning on drinking the wine
within a month or so, it is likely OK to store it upright. Any longer than that,
and you are gambling with the quality of the wine. Life is too short to drink
bad wine; store it on its side, or upside down.
Rob Warren is now on Twitter! Follow him @Rob_CHWinemaker
for an inside look at our winery and wine-centric news! Also, send
your wine-related questions to [email protected] with the title
“Ask the Winemaker” for Rob Warren to tackle your question in
next month’s newsletter.
MEMBERS GET IT:
Know Your Benefits
We want to ensure you understand and enjoy all
of the benefits the Wine Club has to offer. Check
out our “Members Get It” corner each month,
for a highlighted benefit of your Membership.
DID YOU KNOW:
Every month, we host Wine Club Dinners that are exclusive for
Wine Club Members. These extraordinary, multiple-course meals
are always themed around a wine, cheese, recipe, or cultural
experience. Paired with wines, each exclusive course has been
crafted by our chefs specifically for this Members-only event.
Interested in upcoming events? See the Wine Club Events column
featured in each newsletter, or visit www.CHWinery.com/events for
dates and menus. List is on page 3 in this edition.
WHITE AND DARK CHOCOLATE CHAI
Save the Dates!
WINE CLUB EVENTS
Friends of Cooper’s Hawk
with Chef Paul Virant
Tuesday, February 16th, 2016
from 7-10 p.m | $75 per person
Please join us at our Arlington
Heights location for our next Friends
of Cooper’s Hawk series with Paul
Virant, chef and owner of Vie in
Western Springs IL and Perennial
Virant in Chicago. A Midwest native, Chef Virant is
known for his inventive canning and preservation recipes
and a deep passion for sourcing local ingredients. This
interactive event will include a four-course dinner with
wine pairings, chef demonstration, and a book signing
for Chef Virant’s cookbook The Preservation Kitchen.
Tickets are on sale now! Reserve your seat by calling:
(708) 215-5674, or contact your local Cooper’s Hawk
Tuesday, February 9th, 2016
from 7-10 p.m | $65 per person
Celebrate Fat Tuesday Cooper’s
Hawk–style with traditional and
not-so-traditional Mardi Gras fare
paired with wines to add some
spice to your night!
Toast to the Coast
Tuesday, March 15th, 2016
from 7-10 p.m | $65 per person
Bringing the meaning of finger
food to a new level. Join us for an
exclusive coastal-inspired seafood
boil and, of course, Cooper’s Hawk
wine! Put on your bibs, roll up your
sleeves, and dive into one of the
most enjoyable dining experiences this year.
A Latin Fusion Experience
Tuesday, April 12th, 2016
from 7-10 p.m | $65 per person
South American cuisine with flair!
At this exotic, energetic, 4-course
event, enjoy a Latin-inspired menu,
and an experience that is authentic
yet contemporary. Indulge each
dish with a Cooper’s Hawk wine, hand selected to pair
perfectly with big flavors!
Event menus are available at:
Wine Club guests must be 21+. Event tickets
close 48 hours prior to event. For reservations,
contact your local Cooper’s Hawk location.
RECIPE OF THE MONTH
Bucatini with Lamb Bolognese
Nothing says winter like a rich, meaty pasta dish! Mixing it
up with lamb instead of pork, beef or veal, I love the taste
of lamb in this Bolognese-type sauce, and the finishing touch of
the Burrata cheese and mint adds a richness and elegance to the
dish. While cooking, don’t drink all of the Cab-Syrah! Save some for
dinner, or make sure to get yourself a second bottle. Cheers!
– Chef Matt McMillin
5 Tbsp extra-virgin olive oil
1 Tbsp tomato paste
1½ pounds ground lamb
½ cup Cooper’s Hawk
Cabernet Sauvignon Syrah,
Wine of the Month
1 carrot, finely diced
1 sweet onion, finely diced
1 celery rib, finely diced
2 tsp ground coriander
1 tsp ground fennel seeds
½ tsp ground cumin
1 tsp chopped rosemary
One 28-oz can San Marzano
tomatoes, crushed by hand
1¼ cups chicken stock
¾ lb bucatini pasta
1 Tbsp unsalted butter
1 tsp chopped thyme
One 4-oz block Burrata cheese,
cut into 4 pieces
Kosher salt and freshly
ground black pepper
Fresh cracked black pepper
2 Tbsp chopped mint
In a large cast-iron casserole, heat 2 tablespoons of the oil. Sear lamb
and brown slightly, then remove meat with a strainer and set aside,
leaving any remaining oil in pot. Add the carrot, onion, and celery and
cook over high heat, stirring occasionally, until slightly softened, 5
minutes. Add coriander, fennel, cumin, rosemary, and thyme; season
with kosher salt and freshly ground pepper. Stir in the tomato paste
and cook for about 2 minutes to slightly caramelize. Add the wine
and cook until evaporated, about 5 minutes. Add the lamb back in,
crushed tomatoes and their juices, along with the stock and bring to
a simmer. Cover partially and cook over moderately low heat until the
liquid is slightly reduced, 25 to 30 minutes. Season again with kosher
salt and pepper. It should be thick enough to coat pasta well.
In a large pot of boiling salted water, cook the pasta until al dente.
Drain, shaking well. Add the pasta to the sauce. Add the butter and
1 Tbsp of extra-virgin olive oil and toss over low heat. Serve the pasta
in bowls, topped with the Burrata, fresh cracked black pepper and
mint, and drizzle the remaining extra-virgin olive oil over the top.
WHAT ARE WE TASTING
Cabernet Sauvignon Syrah
LOVE IS IN THE AIR
AT COOPER’S HAWK!
Here at Cooper’s Hawk, we love a good love story!
Imagine how excited we were to hear from Wine
Club Members Sara and Nick about how Cooper’s
Hawk played a role in their happily ever after:
“Sara and I first met online. The first time I saw her
smile, I knew there was something special about her.
We started out as friends and hung out occasionally,
but I knew I wanted something more! I was trying to
come up with ways to impress her and got an idea
when we went out with my buddy and his girlfriend
to your Orland Park restaurant. This was both our
first time dining at a Cooper’s Hawk. We did a wine
tasting while we waited for a table and loved it! Since
then it has turned into our monthly wine tasting and
date night, which has given us many great memories
throughout our relationship. Cooper’s Hawk is our
special place, and we look forward to each month.”
Congratulations to Sara and Nick on their engagement!
We love to hear your stories! Share them with
SNEAK PEEK AT OUR
Limited release Barrel Reserve wine will be available
for presale March 1–31. This premier Bordeauxstyle blend is bottled in limited release only once
per year. Its rich and rustic characteristics have
made this wine a legend in our restaurants, where
it is served directly from the barrel.
Stay tuned for more details!