Quinn + Tonik Vol. 108: Quinn Rosé Delivered To Your Door
First published to our newsletter recipients on April 11, 2020
You can now order our fabulous rosé direct, with FREE standard shipping.*
DQ will be donating a generous portion of profits to the Restaurant Workers Foundation @rwcfusa and other regional organizations this month.
Some might call that #Quinning...
*to all legal states; discounted express shipping also offered.
HOME DELIVERY PLEASE!!!
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quinning: refer your friends to get free rosé
In the spirit of sharing, and thanking people for help, we've also created an incentive program for Quinn Rosé.
Refer your friends. Have them put your name and e-mail in the "Comments" section of their order.
We will keep track and as soon as your combined referrals hit 60 bottles we will send you a code for 6 free bottles. At 120 bottles another 6 bottles; and so on...
Couldn't be simpler.
Lets get #quinning together!
And remember, standard shipping is FREE all over the country.
GET QUINNING!
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instagram: post some #quinning
Post some #quinning photos on instagram and tag us for a chance to win some more rosé.
Just remember to hashtag #quinning #quinnrosé #drinkquinn on your posts!
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nibbles: quarantine bites
A perfect aperitif nibble from Provence. Socca is a speciality of Nice where DQ learned all about food and wine growing up.
It pairs perfectly with our Provençal rosé.
Here's how to make it:
INGREDIENTS
1 cup chickpea flour
2 tablespoons olive oil (and extra for the pan)
3/4 teaspoon salt
1 1/4 cups water
DIRECTIONS
Whisk all ingredients until smooth.
Heat a skillet or egg pan on high heat. Turn down to medium. Add a teaspoon of olive oil.
Pour in enough batter for an approx 3/8" layer covering the bottom of the whole pan.
Let it cook. Don't mess with it. Check the underside after 3-4 minutes. If crispy dark brown flip over the pancake. Let the other side also cook to dark golden brown. The darker the tastier. You don't want it to be light, and almost burned is pretty good too.
Once cooked flip out onto a chopping board, season generously with good sea salt and freshly ground black pepper.
Bon Appetit!
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