Things We Love

Your passions run deep. From girls’ night, to date night, to music and style, Menage a Trois Wines, and a lust for what’s wild.

Award Winning Wines
Warm Weather Wine Guide

Warm Weather Wine Guide

As summer swiftly approaches, here are some suggestions to lighten up your wine selections. Which of these Ménage à Trois wines will you ...

Go Ahead. Dive in. It’s National Brownie Day!

Go Ahead. Dive in. It’s National Brownie Day!

Chocoholics, bakery buffs and sweet-tooth enthusiasts, mark your calendars: Today is National Brownie Day! Indulge in this unofficial holida ...

  Catch Spring Fever. Our Prosecco Punch Bellini Awaits

Catch Spring Fever. Our Prosecco Punch Bellini Awaits

If you’re looking for the savviest, simplest way to kick off spring, then look no further: The Prosecco Punch Bellini from Dorothy at

Ménage à Trois Midnight: An Award-Winning Wine Worth Swooning Over

We don’t know about you, but when we look up at the midnight moon we swoon. We’re smitten with its magnetic charms and mysterious, other-worldly glow. Our Ménage à Trois Midnight will most certainly have the same effect on you. This daring, dark red blend first captivates with its gorgeous garnet color, then seduces your palate with its bold blackberry and plush spiced plum flavors. But it doesn’t stop there — Midnight's hints of mocha and exotic spiced kisses linger on your lips, sip after sip.
 
Once you embrace our velvety Midnight Red Blend, you’ll reveal your deepest, darkest desires. But don’t worry, that’s nothing out of the ordinary for us. In fact, Midnight scored a pulse-racing 94 points at the California State Fair, qualifying as an outstanding wine of superior character and style. A blend of Merlot, Cabernet Sauvignon, Petite Sirah and Petit Verdot makes a smooth, flirty combination with a long, powerful finish that will have you wishing Midnight would last forever.
 
Do you dare to indulge in this award-winning wine? It’s time to turn out the lights and savor the pleasures of the dark.

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Gold Escargot
Gold bottle

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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Red Wine Poached Pears
Lavish bottle

Lavish

"We vow to make a grand impression."

The Perfect Pear-ing: Ménage à Trois Lavish & Red Wine Poached Pears

What could possibly taste more seductively divine than crisp, succulent Red Wine Poached Pears infused with Ménage à Trois Wines Lavish?
 
Mouthwatering, juicy and sinfully sweet — this fall dish beckons to be served for dessert at your next dinner soiree or as a Lavish ending to date night. Swooning with cinnamon and other beguiling spices, our fruitful recipe is ripe with flavor that will surely delight and astonish even your most discerning guests.
 
Ménage à Trois Wines Lavish makes a splendid accompaniment to our poached pears, with tasting notes of ripe blueberries, juicy black plums, dark cocoa and a vanilla-chocolaty finish that highlight the dessert’s ravishing, fruit-forward sweetness. Served together, this magical pairing (or should we say, pear-ing) is just the way to wrap up an unforgettable evening.
 
With just one taste, you’ll succumb to the Lavish life and love it. Ménage à Trois Wines Lavish and Poached Pears. Get ready to be wooed.

Red Wine Poached Pears Ingredients:
- 6 conference pears
- 1 bottle Ménage à Trois Wines Lavish
- 2 cups water 
- 3 whole cloves
- 2 cinnamon sticks
- 1/2 cup brown sugar
- 1 vanilla bean
- ½ cup walnuts
 
Red Wine Poached Pears Directions:
1. Preparation: Cut off a small portion of the bottom of each pear so it can sit upright. Peel the skin from each pear and then set aside.
2. Cook: Set a large pot over medium heat and add Ménage à Trois Wines Lavish, water, cloves, cinnamon, and sugar. Split the vanilla bean down the middle, scrape the seeds into the pot, and then throw the whole bean in as well. Add the pears, making sure they’re mostly covered by the wine. Put the lid on the pot, and let gently simmer for 20 minutes or until pears are soft.
3. Serve: Serve warm and fresh. Add walnuts. Store leftovers in the wine juice for up to two weeks in the fridge.

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Lavendar Lady
Lavish bottle

Lavish

"We vow to make a grand impression."

Celebrate Sisterhood with our ‘Little Women’ Lavender Cocktail and Ménage à Trois Lavish

This year marks the 150th anniversary of Louisa May Alcott's classic novel, Little Women, a pivotal coming-of-age tale that follows the four March sisters as they transition from childhood to womanhood. The semi-autobiographical story revolves around the lives of hard-working eldest sister Meg, headstrong and impulsive Jo, timid Beth, and precocious Amy as they experience unforgettable adventures while figuring out their roles in the world. The tale itself is a true literary classic that stands the test of time, captivating audiences across generations and countries alike.

To honor and celebrate the novel’s iconic status and its importance to women, we’re toasting the 150th anniversary with the “Little Women” Lavender Cocktail, made with Ménage à Trois Ménage à Trois Lavish wine. Smooth and sophisticated, this floral recipe flaunts the astonishing flavors of our Lavish Merlot — ripe blueberries and juicy black plums with the thrill of vanilla and dark cocoa followed by a smooth, chocolatey finish.

Think about the women who inspire you. Toast them, along with this classic work of literature, with the “Little Women” Lavender Cocktail made with Ménage à Trois Lavish.

“Little Women” Lavender Cocktail Ingredients:
- 2 ounces of Ménage à Trois Lavish
- Dash of lemon juice
- ½ ounce of Lavender Simple Syrup
- 1 ounce of sparkling water

Lavender Simple Syrup Instructions:
1. Steep lavender buds in a simple syrup overnight.
2. Strain out the buds, and store in the refrigerator.

“Little Women” Lavender Cocktail Instructions:
1. Combine ice, Ménage à Trois Lavish, lemon juice, and lavender simple syrup in a mixing glass.
2. Stir for 20 seconds.
3. Strain into a coupe glass, and top with soda water.
4. Garnish with a lavender sprig for aroma.

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Things We Love

Your passions run deep. From girls’ night, to date night, to music and style, Menage a Trois Wines, and a lust for what’s wild.

Panna Cotta
Grapes to Glory: Midnight Wine

Grapes to Glory: Midnight Wine

When our boldly curious founders decided to “experiment threely” and blend together a luscious threesome of distinctively different grap ...

Make Sparks Fly with New Ménage à Trois Sparkling Rosé

Make Sparks Fly with New Ménage à Trois Sparkling Rosé

Ready for a sparkling romance? Perfect! It’s your lucky day. Let us introduce you to our Ménage à Trois Sparkling Rosé. Believe us ...

Gold Escargot

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 ...

Get Racy with Raspberry & Cherry Chocolate Panna Cotta and Luscious Pinot Noir

Seduction starts with a lip-tingling, mouthwatering infatuation so irresistibly smooth and sweet, it could only come from one source — chocolate. Not just any chocolate, but a silky-smooth, decadent interpretation of the romantic Italian dessert Panna Cotta. ​

Equally enticing, Ménage à Trois Luscious Pinot Noir complements our Very Berry Panna Cotta with hints of luxe vanilla and intoxicating mocha. With this recipe, we invite you to get racy with the raspberries, cherries, and chocolate of this divine pairing. When you put Ménage à Trois Luscious together with this sumptuous and glamorous chocolate dessert, you’ll experience a feast for your senses that you’ll want to encounter again and again.​

Take pleasure in our new Ménage à Trois Luscious Pinot Noir and this not-to-be-missed matchup.

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Ménage à Trois Midnight Cat’s Meow Cocktail​
Midnight bottle

Midnight

"Do you like to do it in the dark?"

Our Ménage à Trois Midnight Cat’s Meow Cocktail Will Have You Purring with Delight

The Midnight Cat’s Meow Cocktail from Ménage à Trois is a devilishly divine treat so hauntingly good, we’re serving it as our signature Halloween cocktail this year. Stirring the Midnight Cat’s Meow Cocktail in your caldron will have all the witches, warlocks, ghouls, and goblins swooping in and making mischief until the very last sip of this magical Midnight brew has vanished. ​

Ménage à Trois Midnight Cat’s Meow Cocktail​ Ingredients:​
- 1-ounce Ménage à Trois Midnight​
- 1-ounce Hazelnut Liqueur​
- ½ ounce Simple Syrup​
- 1 dash of Vanilla Extract​
- 2 dashes of Chocolate Bitters​
- For Color: 1 teaspoon of Activated Charcoal (substitutions: black food coloring or squid ink)​

Ménage à Trois Midnight Cat’s Meow Cocktail​ Directions:​
1. Add all ingredients and ice into your shaker.​
2. Shake vigorously for a full 30 seconds so your drink becomes cold and frothy.​
3. Double strain into a chilled cocktail glass. ​

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Ricotta and Garlic Stuffed Squash Blossoms
Decadence bottle

Decadence

"Feel luxurious, rich and seductive..."

Ménage à Trois Decadence & Our Squash Blossoms Recipe: A Most Extravagant Pairing

Dare you desire Decadence? We invite you to indulge your passions and arouse your senses with the extravagance of exotic dark chocolate and the flavors and aromas of goose-bump-giving black cherry and blackberry. Have we peaked your interest? Superb.

Now, we have an extra treat for you. We’ve imagined a superb recipe for Squash Blossoms that is as dazzling to look at as it is exquisite to taste. There’s something about nibbling on edible flowers that feels a little naughty and over the top.

Whether you’ve seen these bright orange and green flowering zucchini plants at your local farmers market and didn’t know what to make of them, or you already know how to prepare them, one thing is for certain, this squash blossom recipe and Ménage à Trois Decadence wine pairing is one that guests will never forget.

Ricotta and Garlic Stuffed Squash Blossoms Ingredients:
- 12 zucchini blossoms
- 1 ½ cups of ricotta cheese
- 1 large free-range egg
- 1/3 cup of freshly grated Parmigiano-Reggiano
- 1 clove of garlic, minced
- 4 fresh basil leaves, finely chopped
- 3/4 tablespoon of sea salt
- 2/3 cup & 1/8 cup of all-purpose flour
- 1 cup of soda water
- 1 ½ cups of vegetable oil

Ricotta and Garlic Stuffed Squash Blossoms Instructions:
1. Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg, and sea salt.
2. Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, take a freezer bag, cut off a corner, and use it as a make-shift piper. Do this just before you stuff the flowers.
3. Clean the flowers, gently wiping them with a damp paper towel. Remove the stamen from male flowers.
4. Slice the baby zucchinis into strips, keeping the head still attached to the flower.
5. Whisk together the soda water and flour. The mixture will seem quite frothy. This is normal; it just needs to relax. Set aside.
6. Gently open the petals. It may take a few tries as they can be entwined. 
7. Remove the pistil by snipping with scissors.
8. Gently pipe about 2 tablespoons of filling into the flowers. They will swell up as you fill them.
9. Twist the top of the petals together to close the flowers. Set the flowers aside.
10. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.
11. Dip each flower into the batter, holding the flower over the bowl to let the excess batter drip off. 
12. Test the oil to see if it’s ready by dropping in a little batter. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers for about 2-3 minutes until they are lightly crispy. 
13. Remove each flower from the oil with a slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.

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Step Up to Our Ménage à Trois Luscious Pinot Dancers Cocktail—the Red Wine Bloody Mary as Bold as Your Dance Moves
Luscious bottle

Luscious

"What does temptation look like?"

Step Up to Our Ménage à Trois Luscious Pinot Dancers Cocktail—the Red Wine Bloody Mary as Bold as Your Dance Moves

Dance creates emotional connections within us. When our bodies are in motion to the rhythm of the music, there’s an exuberance that takes over — whether we’re dancing with our partners, in a dance workout class, on stage, or when no one’s watching.

When we move our feet and sway and shake and leap to a beat, we know how wonderful dancing makes us feel. Dance is a spirit-freeing experience and adventure unlike any other, and we know that you know just what we mean.

To celebrate our love of dance with you, we’ve created this Ménage à Trois Luscious Dancers Cocktail for you—the red wine Bloody Mary made with our boldest Pinot Noir yet.

The tasting notes of our Luscious Pinot cocktail will dance across your palate with perfectly choreographed flavors of raspberries, dark chocolate, vanilla, and kisses of mocha. And just like with dance, once you’ve encountered it, you’ll want to experience it again and again.

This Luscious Pinot Dancers Cocktail is a luxurious addition to the repertoire of any wine lover and dance lover.

Luscious Pinot Dancers Cocktail Ingredients:
- 2 Ounce Luscious
- 3 Ounces Lemon Juice
- 1 Cup Veggie Juice
- 1/2 Tablespoon Celery Salt
- 5 Dashes of Hot Sauce
- 5 Dashes Worcestershire Sauce​
- 1/2 Teaspoon Chili Powder​
- 2 Red Sweet Peppers for Garnish​
- ½ Cup Black Sea Salt for Garnish​

Luscious Pinot Dancers Cocktail Directions:
1. Pour 2 ounces of lemon juice in a low-lying dish, then pour the black sea salt into another low-lying dish. Dip the rim of the glass into a dish with lemon juice and then dip and turn the rim of the glass into to dish with black sea salt. Set aside.​
2. Add Ménage à Trois Luscious, 1 ounce of lemon juice, vegetable juice, celery salt, hot sauce, and Worcestershire sauce into a shaker with ice. Shake vigorously.​
3. Strain shaker into glasses.​
4. Garnish glasses with red sweet peppers and sprinkle top with chili powder.​

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Japanese Ramen Recipe
Lavish bottle

Lavish

"We vow to make a grand impression."

Embark on a culinary adventure with Japanese Ramen & Ménage à Trois Lavish

Embark on a culinary journey through Japan with a recipe so seductive and savory, we venture to say this curious pairing is divinely delicious.
 
Culturally rich and classically comforting, this recipe for ramen noodles is a warm, flavorful, and satisfying dish with a wealth of tasty ingredients that you can customize to your heart’s (and palate’s) desire.

Unlike traditional Japanese cuisine that dates back centuries, the ramen noodle is a relatively new addition to Japan’s culinary repertoire and first appeared in the early 1900s. Today, it’s a quintessential Japanese staple that has gained considerable popularity stateside as well.
 
Your journey begins with a vibrant meat or fish-based broth that’s flavored with soy or miso. From there, ramen noodles are added, along with mix-ins and toppings such as sliced pork, dried seaweed, bok choy, green onions, and more. When whipping up your own ramen, feel free to add your own creative flair to the recipe.
 
This curious dish is so exotically sumptuous — especially when paired with Ménage a Trois Lavish — it will no doubt become the talk of the table.

Your curiosity for exploring delicious ethnic cuisine has been served. We hope you enjoy it as much as we did.
 
Japanese Ramen
1 serving of ramen noodles with choice of soup
 
Ingredients: For the Soup
- 1 tablespoon oil
- 1 white onion, sliced
- 1 tablespoon fresh ginger root, grated
- 5 garlic cloves, pressed or finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 ounces shiitake mushrooms, stems removed and sliced
- ½ pound baby bok choy, sliced into quarters lengthwise
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 packages fresh yakisoba noodles
 
Ingredients: For Ramen Egg
- 4 eggs
- ¼ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 1 cup water
 
Additional toppings (optional)
- Sliced green onion
- Cilantro
- Chili garlic sauce
- Sesame seeds
- Lime wedges

Instructions: To prepare the ramen egg:
1. Whisk together ¼ cup of soy sauce, ¼ cup of rice vinegar, and 1 cup water. Set aside.
2. Prepare an ice bath by filling a bowl with ice and water.
3. Bring a pot of water to a boil (make sure there is enough water to cover the eggs). Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (the egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight.
 

To prepare the noodles:
1. If using another type of noodle, follow package instructions. If using fresh noodles, see below.
2. Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil to keep them from sticking. Set aside.
 
To prepare the soup:
1. Heat a large pot over medium-high heat. Add the onion, and sauté until it starts to soften, about 5 minutes. Add the sliced mushrooms, and sauté for another 2-3 minutes. Add the garlic and ginger, and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Stir to combine. Bring back to a simmer.
2. When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.
3. Remove the chicken and shred it with two forks. Add the chicken back to the broth along with the bok choy, and cook for 3-5 minutes. Remove from heat and serve.
 
To serve the ramen:
1. In a bowl, place a serving of noodles and then pour the soup over the noodles.
2. Top the soup with ramen egg, sliced green onions, cilantro and sesame seeds, if desired.

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Ménage à Trois Red Blend-Infused Grilled Cheese
California Red Wine bottle

California Red Wine

"We promise you a luscious love affair."

Ménage à Trois Red Blend-Infused Grilled Cheese: Get Ready For a Meltdown

In a world rife with sensory overload, how do we step back and reconnect with the simple pleasures in life? How do we rediscover what it means to just chill out?

The answer is easy and quite delicious.

Kick back, relax and indulge in a thrilling, sophisticated new take on comfort food: grilled cheese infused with Ménage à Trois Red Wine. Warm, melty, and savory, this elevated sandwich features a surprise splash of our Ménage à Trois Red Blend for a tantalizing fusion of flavor that’s unexpectedly bold and just too good to resist.

Grill this recipe for a date night or a girls night, and enjoy a sensory experience that will surely make you melt.

Red Blend-infused Grilled Cheese Ingredients:​
- 2 slices french bread​
- 1-2 tablespoons butter​
- ½ red onion (chopped)​
- 1 clove garlic (minced)​
- Dash of rosemary​
- Dash of thyme​
- 1 tablespoon flour​
- ¾ cup Ménage à Trois Red Blend​
- ½ cup shredded sharp cheddar cheese​
- ½ cup shredded Gruyere cheese​

Instructions: ​
1. Melt butter in a pan on medium heat.​
2. Add the onion, mixing into butter.​
3. Once the onion begins to soften, add garlic, thyme, and rosemary.​
4. Sauté for a couple of minutes.​
5. Sprinkle in about a tablespoon of flour and mix in.​
6. Once mixed in, add Ménage à Trois Red Blend.​
7. Reduce until the alcohol has burned off, and the reduction is thick enough to coat a spoon. Taste to ensure the alcohol has burned off.​
8. Spread the reduction on each slice of bread.​
9. Add Gruyere and sharp cheddar cheese.​
10 Butter the outside of each slice.​
11. Grill in a pan on medium heat until golden brown on each side.​
12. Drizzle with remaining Ménage à Trois Red Blend sauce and serve. ​

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