Cooper’s Hawk Winery’s Lux Pinot Noir just achieved an impressive feat. Raise a glass to the wine and prepare this delicious dish for a perfect pairing.
Oenophiles, make room on your must-try list. Cooper’s Hawk Winery’s Lux Pinot Noir scored 99 out of 100 points at the Critics Challenge International Wine Competition in San Diego. The winning vino is an American grown Pinot Noir, with grapes sourced from some of the top wine growers in Northern California and produced in the company’s Chicago-based winery. The medium-bodied varietal boasts aromas of cherry, baked fruits, earth, smoke, lavender, and vanilla with fruitful flavors of berries, black pepper, coffee and clove.
Buy a glass or a bottle to enjoy with your next meal at the Country Club Plaza restaurant, or purchase it at the tasting room or online, then pair it with this flavorful recipe for shrimp campanelle in garlic cream and San Marzano tomato sauces.
- 1 tablespoon unsalted butter
- 1 pinch crushed red pepper flakes
- 5 shrimp, cut in half length-wise
- 2 ounces Italian sausage, cooked and crumbled
- 1.5 ounces caramelized onions, roughly chopped
- 2 tablespoons Cooper’s Hawk Chardonnay
- 3 ounces garlic cream sauce
- 3 ounces San Marzano tomato sauce
- 7 ounces campanelle pasta, cooked al dente
- 1 tablespoon garlic butter
- 1 cup baby spinach leaves
- 2 teaspoons ground Parmesan cheese
- 10 oven-roasted grape tomatoes
Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt. When butter is melted (not brown), add chili pepper and shrimp. Toss well.
Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add chardonnay to deglaze. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.
As the sauce simmers, add cooked pasta, garlic butter and spinach. Combine until the butter is emulsified and spinach lightly wilts.
Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated Parmesan cheese.
Garlic Cream Sauce
- 2 tablespoons extra virgin olive oil
- 3/4 cup Spanish onion, diced
- 1/4 cup chopped garlic
- 3/4 cup Cooper’s Hawk Chardonnay
- 1 1/2 cup seasoned chicken stock
- 1 quart heavy cream
- 1/4 teaspoon white pepper
Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent. Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through. Add chardonnay and reduce until almost dry and syrupy. Add chicken stock and reduce by half. Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.
Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat. Strain through a medium mesh strainer. Set aside. Yields 4 cups.
San Marzano Tomato Sauce
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. chopped garlic
- 1 14 cup Spanish onion, diced
- 1 tablespoon dried oregano
- 1 cup Cooper’s Hawk White Wine
- 1 quart San Marzano tomatoes, crushed
- 3 tablespoons sugar
- 2 teaspoons Kosher salt
- 1/4 teaspoon fresh ground black pepper
Heat a sauce pan on medium-high heat, add extra-virgin olive oil. Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown). Add oregano and stir well. Add Cooper’s Hawk white wine and cook, reducing by half.
Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes. Sauce should be slightly thick. Season with salt and pepper and set aside. Yields 6 cups.