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Experimenting Threely with Ménage à Trois Wines: A feast for the senses

Published:Thursday | December 8, 2022 | 1:07 AM
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Oscar Espinosa, sales director of Trinchero Family Estates.
Contributed
Oscar Espinosa, sales director of Trinchero Family Estates.
To ensure taste buds could fully appreciate the remaining courses, palates were then cleansed with a refreshing Ménage A Trois orange granita.
Contributed
To ensure taste buds could fully appreciate the remaining courses, palates were then cleansed with a refreshing Ménage A Trois orange granita.
The Ménage À Trois Red Blend.
Contributed
The Ménage À Trois Red Blend.
The Fromage pomegranate glazed salmon with honey balsamic roasted vegatable medley and a herbed quinoa pilaf paired ever so well with the Ménage À Trois Gold chardonnay.
Contributed
The Fromage pomegranate glazed salmon with honey balsamic roasted vegatable medley and a herbed quinoa pilaf paired ever so well with the Ménage À Trois Gold chardonnay.
The Fromage feta rosemary crusted lamb chops with glazed carrot ribbons and truffle scalloped potates was complemented by the full-bodied Ménage À Trois Bourbon Barrel Cabernet Sauvignon.
Contributed
The Fromage feta rosemary crusted lamb chops with glazed carrot ribbons and truffle scalloped potates was complemented by the full-bodied Ménage À Trois Bourbon Barrel Cabernet Sauvignon.
Chief executive officer, GK Foods Domestic at GraceKennedy Ltd, Frank James, with Fromage Brasserie proprietor and Executive Chef Lisa-Gaye Chin.
Contributed
Chief executive officer, GK Foods Domestic at GraceKennedy Ltd, Frank James, with Fromage Brasserie proprietor and Executive Chef Lisa-Gaye Chin.
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With an invitation titled ‘Experiment Threely’, Harbour Wines and Spirits piqued wine lovers’ interests on Tuesday at Fromage Brasserie for their welcome dinner in honour of Oscar Espinosa, sales director of Trinchero Family Estates, and its subset, Ménage à Trois.

Born of innovation, Ménage à Trois was created when its boldly curious founders decided to “experiment threely” by blending a luscious threesome of distinctively diverse grapes into one wine. Since then, it has been credited with creating and defining the premium Red Blend category, elevating the brand to iconic status. The brand’s offering has now expanded to white and rosé blends to comprise the entire catalogue of 21 wine varietals and blends.

The delectable five-course menu served at Fromage Brasserie under the guidance of proprietor and Executive Chef Lisa-Gaye Chin, featured a divine selection of Ménage À Trois wines to accompany the feast; that was a match made in heaven!

First up were the hors d’oeuvres and Ménage À Trois Cocktails during the meet and greet. Guests were offered savoury goat empanadas with curry coconut aioli, smoked salmon with cream cheese canapes, and firecracker shrimp as they laughed, shook hands, and clinked glasses., as they intrigued and enticed us with every bite and sip!

From there, guests were treated to Fromage’s signature seafood chowder with sundried garlic focaccia, paired with the Ménage À Trois’ Limelight Pinot Grigio. The crisp, elegant, zesty spotlight on refreshing citrus flavours perfectly complemented the hearty soup option.

This led to the first of the entrées: a divine pomegranate glazed salmon with honey balsamic roasted vegetable medley and herbed quinoa pilaf that was paired with the brilliant gold-coloured opulence of Ménage À Trois Gold Chardonnay with its luscious ripe tropical fruit flavours, luxurious French vanilla, and hints of sweet spice before culminating in a smooth finish.

To ensure taste buds could fully appreciate the remaining courses, palates were then cleansed with a refreshing Ménage A Trois Orange Granita.

Then it was time to enjoy the succulent feta rosemary-crusted lamb chops with glazed carrot ribbons and truffle scalloped potatoes. What better way to partake than with the bold and sensual companion of Ménage À Trois Midnight Dark Red Blend to render a velvety smooth finish that lingered until dessert?

Rounding out our menu was an irresistible tiramisu served with a compellingly subtle, smokey, spiced, full-bodied Ménage À Trois Bourbon Barrel Cabernet Sauvignon, which left us wanting more.

After such a phenomenal dining experience, our scintillating rendezvous with Ménage À Trois lingered on our tongues and in our minds. Here’s to Ménage A Trois and experimenting threely with wine.

lifestyle@gleanerjm.com