Happy Monday, y’alllll! To make this Monday less Monday-y (definitely a phrase), we’re talking grilled cheeses and WINE. Two things guaranteed to turn your day right around and help you get through the week.
We spent the weekend with family in Bryan/College Station (always a hard trip for these Red Raiders) drinking lots of wine and eating lots of food. We ate some of our favorite Kurdish dishes with our grandmother, and made delicious grilled cheeses. We took the opportunity to try our new CLUB W wine we received in the mail, and it’s safe to say our love for wine has now been taken to a whole new level.
If you haven’t heard of CLUB W, hopefully that rock you’ve been living under is comfy. BUT in all seriousness – even though we had heard of it for quite some time, we never bit the bullet and ordered a box, nor did we really understand how it worked. CLUB W is a wine subscription box (probably the only subscription box you’ll ever need). It’s a great way to taste different types of wine – at the beginning, you fill out a “palate profile” and answer six questions about what flavors you like (how you feel about salt, how you take your coffee, etc.). Based on your answers, you’re given recommendations on which types of wine would be best for your palate. You can either stick with the recommendations or go rogue and pick out some of your own.
When we took our quiz, the recommendations were pretty spot-on with what we prefer to drink – mainly reds, like cabs and pinot noirs ( ß don’t pretend like you didn’t sing that in your head like Titus from Unbreakable Kimmy Schmidt). We settled on selecting four wines: three that were recommended, and the fourth because we liked the label. Very sophisticated logic.
Our box shipped quickly and it was a serious joy to receive it. Nothing like having a box of wine delivered to you after a long day of work. We ended up with: 2014 Alchymist Noir Red Blend, 2014 Chop Shop Cabernet Sauvignon, 2014 Alma Libre Red Blend and 2015 WKND Sparkling Riesling (the label winner). We haven’t popped the WKND bottle yet, but we drank the rest this past weekend and we seriously loved every single one of them. It’s hard to pick a favorite, but I really enjoyed the Chop Shop. All of the reds were smooth and easy to drink, and paired v well with grilled cheese. Do I sound like a sommelier?
Instead of just eating it with a normal cheese plate, we combined some of our favorite elements of cheese and charcuterie boards into tiny grilled cheeses. We sliced a baguette diagonally and stuffed triple cream brie, arugula and prosciutto on the inside. If we had fig jam, I would’ve added that, and seriously encourage that you add it to yours.
We’re already looking forward to our next box from CLUB W. And because we want you to try it and love it like we did – click HERE to receive 50% off your first order! The link will take you straight to the palate profile, so fill it out (or skip if you feel confident in your wine skillz) and get to ordering! Promise it’s worth it.
Hope everyone has a wonderful and easy week! We have a busy week ahead with SAVOR Dallas – we’ll be at the Thursday and Saturday events, so say hi if you’ll be there, too! Oh, and if you could like our new Facebook page, we’ll love ya forever.
xo – kels
- 1 baguette, sliced diagonally into 1” slices
- 8 oz. triple cream brie, sliced [it melts best if it’s at room temperature]
- 4 slices prosciutto, chopped (or torn into smaller pieces)
- 1-2 C (handfuls) arugula
- Butter, at room temperature
- Heat a skillet over medium-high heat.
- Smear butter on one side of each baguette slice
- To assemble and cook grilled cheeses, place baguette slice butter side down, top with one slice brie, one –two small pieces of prosciutto, a few arugula leaves, and another slice of brie. Top with other baguette slice, butter side up. Cook for two – three minutes, or until bottom is golden brown. Flip, and cook for another two minutes, until bottom slice is brown and cheese is melted.
- Slice if desired, and serve!
- Add in fig jam, if desired!