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Gold Escargot
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Gold

"Let us lavish you in delicious riches."

Explore An Extravagant Pairing with Ménage à Trois Gold & Escargot

What could be more romantic, more exotic, or more enticing than the exquisite French delicacy (and some say aphrodisiac) escargot? After all, the French are known for both their romanticism and their devotion to fine dining.
 
For those with l’amour de l’aventure, or love of adventure, this divine recipe for escargot will inspire desire. The traditional delicacy is thought to have a seductive quality, making it the perfect dish to serve on date night. We recommend pairing these amorous, luxurious little snails with none other than Ménage à Trois Gold . Our opulent Gold Chardonnay will spoil the senses with a wealth of ripe tropical fruit flavors and grand French vanilla, culminating in a smooth, sensual, buttery finish.
 
When you’re ready to experiment threely, arouse your senses with this escargot recipe and the extravagant, delicious riches of our Ménage à Trois Gold Chardonnay.

Ménage à Trois Gold Escargot Ingredients:
- 2 sticks butter
- 1 tablespoon Ménage à Trois Gold
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large shallot, finely chopped
- ¾ cup finely chopped parsley
- 24 large empty escargot shells
- 24 extra-large canned escargot, preferably from Burgundy

Ménage à Trois Gold Escargot Directions:
1. Preheat oven to 450 degrees.
2. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add Ménage à Trois Gold, salt, pepper, and nutmeg and then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated.
3. Transfer butter to a disposable pastry bag or a resealable plastic bag, and snip off the end (or a corner if using a plastic bag).
4. Place shells in a single layer in a shallow 2-quart baking dish, and pipe about 2 teaspoons garlic-parsley butter into each. Tuck a snail inside each shell and then pipe in more garlic-parsley butter to fill the shell and mound over the top.
5. Bake until snails are sizzling and garlic in the butter no longer tastes raw, 10–15 minutes.

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