Corks to Caps

A Sizzling Summer Pairing

This was Inspired by Korean beef bulgogi, where thin slices of beef are marinated and grilled on the BBQ – hooked on gochujang, the spicy paste used in Korean cooking. It makes its appearance throughout this recipe, starting with the fiery kick it gives bacon jam (this stuff is to die for). Gochujang makes its next appearance in the light batter that encases the fried shallots that are a staple in Korean cooking (bawang goreng). It shows up again to lend an Asian kick in a sauce that is drizzled across the top of the burger and topped off with ginger infused pickles. Sprinkle on a little togarashi for a dash of umami.

Get out the slow cooker for Carolina-Style BBQ Pulled Pork Sliders. Great for Oktoberfest or any time of the year, these pulled pork sliders are delicious!

We all know that excitement we get when the clock strikes the hour of Happy Hour and we hit our local bar or restaurant for discounted drinks and snacks. So why not host your own happy hour from your home instead? Your friends and co-workers can gather together, relaxing over signature cocktails, tempting finger foods, and Ménage à Trois wine.

Your happy hour is sure to be a huge success when you premiere these tantalizing Crispy Avocado Fries. They’re crunchy on the outside, yet creamy in the middle, and your guests are certain to find this recipe completely irresistible. Pair it with Ménage à Trois California Red and your hour will be more than just happy … it will be beyond satisfying.

This breakfast burger is a gorgeous mash up of two of my favorite foods: breakfast burgers, and shakshuka. The tomato, bell pepper, and caramelized onion spread is a delicious smoky departure from ketchup, paired with quick pickled cucumber for a cool crunch and a fried egg with a glorious runny yolk, this colorful eye-catching dish turns heads at the barbeque without breaking the bank!

When you are preparing a meal, taste often takes the spotlight, leaving the other senses neglected. This month begs for all desires to be satiated with a feast unlike any other. Diving into an evening made for the senses, Ménage à Trois is featuring an exotic Chimichurri Skirt Steak. The garlic, parsley, and oregano in the sauce help bring out the natural flavors of the meat.

A dinner this lavish should be paired with Ménage à Trois Decadence. Generous berry aromas kissed by bittersweet chocolate make this a wine of unadulterated extravagance. Together, the wine and Chimichurri Skirt Steak create a pairing fit for an evening of indulgences.

There’s something about the red-hot summer that inspired us to concoct this Cosmo Cocktail, made with our Ménage à Trois California Red. Its lively blend of Zinfandel, Merlot, and Cabernet Sauvignon reminds us of why we love the endless summer.

This recipe uses a simple packet of ramen and some fresh veggies to create an impressive burger that your family will ask for again and again!

The only thing more irresistible than our Garden of Eden Cocktail made with Limelight Pinot Grigio is the person you’re sharing it with—surprise!

This deliciously rich and beefy burger is a harmony of amazing flavors. Imagine a succulent, ½-pound, ground chuck burger, seasoned to perfection with a homemade beefy-burger-rub, then topped with a classic French onion soup compote, melted Gruyere cheese and hickorysmoked bacon crumbles. Thinly sliced Roma tomatoes and fresh baby spinach top this beauty, before being crowned with a butter-toasted brioche bun.

This breakfast burger is a gorgeous mash up of two of my favorite foods: breakfast burgers, and shakshuka. The tomato, bell pepper, and caramelized onion spread is a delicious smoky departure from ketchup, paired with quick pickled cucumber for a cool crunch and a fried egg with a glorious runny yolk, this colorful eye-catching dish turns heads at the barbeque without breaking the bank!

This simple, fruit-forward citrus sipper packs a punch on the rocks.

The Parisian burger packs some seriously sophisticated flavor with Dijon and rosemary, and then the toppings just perfect it with truffle mayo and egg yolk.