Having A Drink With Winc!Review: Winc Wine Subscription Service

Oh My Loves, if you have been following me on Instagram you’d know that Mama is a wine lover!

One of my favorite ways to unwind is in a bubble bath with a chilled glass of white wine. Which is why I was so excited to try out the Winc Wine Subscription service!
How it works:
Click this link: Winc
You’ll be prompted to fill out a taste test so Winc can figure out your palate and which wines should be suggested. You then can customize which four bottles you’d like to try. Process your order for at home delivery and that’s it!
What’s also great about Winc is that they ship directly to your door, there’s no monthly commitment and shipping is included.
I also enjoyed the follow up email with the dinner pairing suggestions that complimented the specific bottles of wine I had chosen, hubby and I even decided try one of the recipes out next week for our staycation date! Will keep you Loves posted on how that turns out!
Interested in trying out this amazing wine service that delivers to your door? Click the link here: Winc
You Loves will get a $22 discount and complimentary shipping which comes out to 4 bottles of wine for less than $40!
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Here I’ve included two of the recipes Winc sent over in their follow up email and I’ve included a fun arts and crafts project that Lilith and I did with the left over packaging!

Recipe One: Warm Purple Potato Salad with Green beans, Radish and Lentils to be paired with 2017 Summer Water Rosé

• 2 pounds medium purple potatoes, scrubbed
• Kosher salt, to taste
• ½ pounds green beans or haricot vert, trimmed
• 6 medium radishes, trimmed and thinly sliced
• 1 small bulb fennel, halved, cored and thinly sliced, fronds reserved
• ⅓ cups olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon dijon mustard
• Freshly ground black pepper
• Directions:

1. Place potatoes in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and let cool enough to handle. Peel and slice into ½-inch thick slices and transfer to a large bowl.
2. While potatoes are cooking, bring a medium pot of heavily salted water to a boil. Add green beans and cook 2 minutes until bright green and crisp-tender. Drain well and let cool enough to handle. Cut into 2-inch pieces and transfer to the bowl with potatoes. Add radishes and fennel and toss to combine.
3. Whisk oil, juice, vinegar, shallot, and mustard in a small bowl to emulsify. Season with salt and pepper to taste. Drizzle over vegetables and toss to coat. Season salad to taste and garnish with reserved fennel fronds.

• For the Caesar dressing:
• 1 cup mayonnaise
• 1 (2-ounce) can anchovy fillets, drained, and minced
• 2 lemons, juiced
• 2 garlic cloves, smashed, peeled, and minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 ¹/₂ teaspoons Worcestershire, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 pinch kosher salt, plus more to taste

• For the chicken lettuce wraps: 
• 4 chicken breasts, halved horizontally
• 6 slices bread, ideally crusty and rustic
• 2 tablespoons olive oil, plus more as needed
• 1 small head radicchio, halved, cored, and thinly sliced
• 1 cup grated Parmesan
• 2 tablespoons drained capers
• 3 hearts of romaine, broken into leafs for lettuce cups

1. For the Caesar dressing:
2. Make the Caesar dressing. Combine all ingredients in a bowl. Taste and adjust accordingly. 

1. For the chicken lettuce wraps: 
2. Marinate the chicken. Add the chicken breasts to a big plastic bag and add 1/2 cup Caesar dressing. Mush around to completely coat. Marinate for at least 1 hour in the fridge or up to 1 day. 
3. Get your grill going. For charcoal: Set up for one-zone, high-temperature cooking. For gas: Heat to high until the temperature reaches about 600° F. Make sure the grill grates are clean, then lightly oil them. 
4. Grill the chicken over direct heat for 3 to 4 minutes per side, until charred on the outside and cooked (about 165° F) on the inside. Transfer to a plate to rest. 
5. Now grill the bread. First drizzle with olive oil, then grill over direct heat until charred, a couple minutes per side. Transfer to a plate to cool and crisp. 
6. Chop the chicken into chicken chunks. Add to a bowl along with the radicchio, parmesan, and capers. Dress with the remaining Caesar dressing—use however much feels right to you. Taste and adjust salt accordingly. 
7. Tear the grilled bread slices into crumbs. 
8. Serve as such: lettuce cups on one plate, chicken salad in a bowl, crumbs on another plate. To assemble: Fill a lettuce cup with chicken salad and top with breadcrumbs.

Arts & Craft items needed:

• Scissors
• Crayons or markers
• Colored pipe cleaners
• Step one : cut out your doors/flaps
• Step two: use discarded cut out piece to create a drawbridge using the pipe cleaners – I simply used the scissors to poke a hole on either side of the door cut out, stuck the pipe cleaner through and tied a knot on the inside and then laid the cardboard cut out piece down over the pipe cleaner to create the draw bridge.
• Color in your details and BAM instant play castle!

Until next time Loves! Cheers,

Kat XO

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