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
Ménage Madness - Prosecco Edition

Ménage Madness - Prosecco Edition

It was an electrifying field of 8 elite Prosecco pairings in this year’s Ménage Madness bracket. With classic favorites going up against ...

Is your desire to spice up the night? Your wish is our command with this Chimichurri Skirt Steak recipe and Decadence wine pairing

Is your desire to spice up the night? Your wish is our command with this Chimichurri Skirt Steak recipe and Decadence wine pairing

When you are preparing a meal, taste often takes the spotlight, leaving the other senses neglected. This month begs for all desires to be sa ...

Lobster Thermidor & Ménage à Trois Gold

This succulent Lobster Thermidor & Ménage à Trois Gold pairing will surely bring you out of your shell

Luxurious, creamy, and divine, Lobster Thermidor is an exquisite dish reserved for special occasions and is deserving of the most sublime wi ...

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

"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

"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

"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

"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

"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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An abundance of fall riches await with the Ménage à Trois Gold Maple Leaf Cocktail 

Gold

"Let us lavish you in delicious riches."

An abundance of fall riches await with the Ménage à Trois Gold Maple Leaf Cocktail 

A splash of maple syrup, a spritz of orange juice and a generous pour of Ménage à Trois Gold Chardonnay is all it takes to make a grand and glorious entrance into fall.
 
Our Gold Maple Leaf Cocktail is sweetly seductive and full of bountiful, autumnal flavors that arise from the irresistibly pure maple syrup we used in our recipe. The delicious riches of Ménage à Trois Gold are simply exquisite, with flavors of French vanilla and hints of deluxe sweet spice that speak to the season. Finally, a little squeeze of fresh orange adds the fun-and-flirty Ménage à Trois zing you’ve come to know and love. Is it any surprise that this seemingly simple gathering of ingredients results in such a luxurious, opulent experience for the senses?
 
Read on for our deliciously compelling cocktail recipe you’ll surely fall for.

Ménage à Trois Gold Maple Leaf Cocktail Ingredients:
- 2 ounces Ménage à Trois Gold
- 1 ounce Pure Maple Syrup*
- 4 dashes of Orange Bitters
- 1 Orange

Ménage à Trois Gold Maple Leaf Cocktail Directions:
1. Combine the Ménage à Trois Gold, maple syrup, orange bitters and some ice cubes in a mixing glass.
2. Stir ingredients well, and strain into a glass.
3. Garnish with an orange peel. Then enjoy!

*It’s very important to use pure maple syrup.

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Lobster Thermidor & Ménage à Trois Gold

Gold

"Let us lavish you in delicious riches."

This succulent Lobster Thermidor & Ménage à Trois Gold pairing will surely bring you out of your shell

Luxurious, creamy, and divine, Lobster Thermidor is an exquisite dish reserved for special occasions and is deserving of the most sublime wine pairing. Ménage à Trois Gold Chardonnay might be the unpredictable match for such a fine serving of seafood — but sometimes being unpredictable is a satisfying thrill all of its own. After all, it’s quite fun to keep everyone guessing.

For your next date night at home or dinner party, spoil your guests with the delicious riches of this divine Ménage à Trois Gold and lobster adventure. 

P.S. If by chance you notice any resemblance between the way we served the lobster and our Ménage à Trois dancers, it’s no coincidence.

Ménage à Trois Gold Butter Sauce or Beurre Blanc Sauce Ingredients:
- 1 tablespoon olive oil
- 1 shallot, chopped
- ½ cup Ménage à Trois Gold
- ¼ cup white wine vinegar
- ½ cup heavy whipping cream
- 4 tablespoons cold butter, cut into small pieces 
- Fresh chopped parsley to taste
- Salt and white pepper to taste 

Ménage à Trois Gold Butter Sauce or Beurre Blanc Sauce Directions
1. In a medium sauté pan, add shallot and olive oil, and sweat for 1-2 minutes.
2. Add wine to pan, and reduce for 1-2 minutes.
3. Stir in white wine vinegar, and reduce for 4-5 minutes.
4. Stir in whipping cream, and reduce for 2-4 minutes.
5. Reduce heat, add parsley, and stir until reduced.
6. Add butter, and stir until completely melted.
7. Serve with lobster or with your favorite dish.

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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.

Hispanic Heritage Month
Ménage Madness - Prosecco Edition

Ménage Madness - Prosecco Edition

It was an electrifying field of 8 elite Prosecco pairings in this year’s Ménage Madness bracket. With classic favorites going up against ...

Appi-teaser: Oyster Threesome

Appi-teaser: Oyster Threesome

It is Winesday, one of our favorite days of the week. While others are insipidly proclaiming, “hump day” as their mid-week highlight, we ...

Clever Tips to Store Your Wine

Clever Tips to Store Your Wine

While we all know how to enjoy a fine glass of wine, not everyone has a professional-grade wine cellar or top-of-the-line wine fridge in the ...

Celebrate Hispanic Heritage Month with our trio of festive dips

September marks the start of Hispanic Heritage Month, a dedicated celebration that pays tribute to the generations of Hispanic Americans who have influenced and enriched our nation and our society. The festival lasts from Sept. 15 to Oct. 15 every year and comes alive through vibrant music, dance, fashion, and recipes.

To pay homage to Hispanic Heritage, we invite you to feast your senses on some glorious, authentic dip recipes that include Pepita-Serrano Crema, Salsa Fresca and Salsa Roja. To compete the celebration, pair with the original Red Blend, Ménage à Trois Red Blend. It dances across your palate while complementing the salsas for a rich, soft, and smooth tasting experience.

Pepita Serrano Crema
Servings: 2 cups 
  
Pepita Serrano Crema Ingredients:
- 1 ¼ cups hulled raw pumpkin seeds (pepitas)
- 3 scallions, cleaned and trimmed
- 2 medium serrano chiles
- 1 large  unpeeled garlic clove
- 1 cup of Mexican crema
- ¼ cup water
- ¼ cup packed fresh cilantro leaves and tender stems
- 8 fresh epazote leaves (about 2 Tbsp) 
- ½ tsp. fine sea salt
- ¼ black pepper

Pepita Serrano Crema Instructions:
1. Toast pumpkin seeds in a dry skillet over medium, stirring constantly, until they begin to puff and turn golden, 4 to 5 minutes.
2. Immediately remove from heat, and transfer to a plate. Cool completely, about 30 minutes.
3. Return skillet to heat over medium-high.
4. Add scallions, chiles, and garlic, and cook, turning occasionally until charred on all sides, 4 to 5 minutes. Remove from skillet, and cool completely, about 20 minutes.
5. Coarsely chop scallions. Remove and discard stems from chiles; remove and discard seeds and veins, if desired. Peel garlic, and discard skin. Place pumpkin seeds, scallions, chiles, garlic, Mexican crema, and 1/4 cup water in a blender.
6. Process until smooth, about 20 seconds. Add cilantro, epazote, salt, and pepper. Process until smooth and crema is the consistency of hummus, about 15 seconds.  

Pair with Ménage à Trois Red Blend and your choice of tortilla chips! 

Salsa Casera
Servings: 2 cups 
  
Salsa Casera Ingredients: 
- 2 dried guajillo chiles
- 1 ½ pound plum tomatoes, roughly chopped
- ¾ cup chopped red bell pepper
- ½ cup sliced white onion
- 1/3 cup water
- 2 large garlic cloves, roughly chopped
- ½  teaspoon dried Mexican oregano, crushed
- 1/3 cup vegetable oil
- 1 ½  teaspoons fine sea salt
- ½  teaspoon black pepper
  
Salsa Casera Instructions:
1. Cook guajillo chiles in a medium skillet over medium-high, turning occasionally, until just soft, about 1 minute.
2. Using scissors, cut a slit along one side of each chile, and open it like a book. Remove and discard stem, seeds, and veins. Use scissors to cut chiles into small pieces. 
3. Place chiles, tomatoes, bell pepper, onion, 1/3 cup water, garlic, and oregano in a blender.
4. Process until smooth, about 45 seconds. Pour mixture through a medium-size wire-mesh strainer into a large bowl; discard solids.
5.  Heat oil in a large skillet over medium-high until hot. When oil is hot, add the strained tomato sauce. (Sauce will splatter.)
6. Using a wooden spoon with a long handle, stir sauce. Simmer, stirring often, until sauce thickens slightly and reduces to 2 cups, 8 to 10 minutes.
7. Remove from heat, and stir in salt and pepper.

Pair with Ménage à Trois Red Blend and your choice of tortilla chips!

Salsa Fresca
Servings: 3

- Cups  1 cup peeled and finely chopped jicama 
- 1 cup finely chopped English cucumber 
- ¾ cup finely chopped red or yellow bell pepper 
- 3 large red radishes, finely chopped
- 1/3 cup fresh lime juice 
- 1 serrano chile, stemmed and chopped 
- 1 tablespoons finely chopped white onion, rinsed 
- 6 large fresh mint leaves, finely chopped 
- 1 teaspoon fine sea salt

INSTRUCTIONS 
1. Stir together all ingredients in a medium bowl until well combined.
2. Serve immediately, or store in an airtight container in the refrigerator until ready to serve, up to 12 hours. 

Notes:
Substitute jicama, cucumber, and/or radishes with chopped fresh tomatillo, tomato, mango, or pineapple.

Pair with Ménage à Trois Red Blend and your choice of tortilla chips!

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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.

Experiment Threely
Taco ’Bout a Fun Time … You’ll Love These Tacos With White Wine Mango Chutney

Taco ’Bout a Fun Time … You’ll Love These Tacos With White Wine Mango Chutney

Break out the Tiki torches and fill up the taco shells — it’s time to host a thrilling Tiki & Taco party with Ménage à Trois! Rou ...

Drink in the City Life with this Ménage Metrotini Cocktail

Drink in the City Life with this Ménage Metrotini Cocktail

The Cosmopolitan has had her day. Sure, she ruled the nightlife back when flip phones were all the rage. But times have changed and you dese ...

Ménage à Trois Midnight Cat’s Meow Cocktail​

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 signatur ...

Go ahead, Experiment Threely with our trio of wine & cheese pairings.

The art of pairing wine and cheese is one for the ages: A timeless romance that captivates the senses with endlessly delicious possibilities — if you dare to pair. From smooth and mild to sharp and robust, there’s a cheese just waiting to fall for your favorite Ménage à Trois wine.​

It’s a love story as old as time and as classic as it is delicious. With that in mind, we invite you to Experiment Threely as you embark on your own whirlwind wine-and-cheese romance with these three pairings, each more delightful and delectable than the last.​

Ménage à Trois Lavish & Aged Cheddar​
Lavish is a luxurious, over-the-top expression of Merlot that offers integrated flavors of rich, ripe blueberries and juicy black plums that flirt recklessly with dark cocoa and sensual vanilla notes before being swept up in a smooth, chocolaty finish. It’s full-bodied with a soft, round mouthfeel — qualities that stand up nicely to the poignant, sharp taste of aged cheddar. ​

Ménage à Trois Silk & Taleggio​
Smooth, seductive Silk boasts succulent cherry and ripe raspberry flavors that mingle with delicate hints of rose ​petals and toasty spice. Creamy, rich, and buttery, Taleggio is a soft cheese that effortlessly complements the equally soft mouthfeel of Silk.

Ménage à Trois California Red & Bleu Cheese
This red blend of Zinfandel, Merlot, and Cabernet Sauvignon exposes a ripe, jam-like fruit flavor that’s all too irresistible. This delicious dalliance makes the perfect accompaniment for the strong, powerful flavor of bleu cheese. ​

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