My Idea Of The Best Threeway

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I’m a firm believer in consistently indulging in a sensory, adventurous, no-holds-barred, highly experimental threeway.

Before anyone thinks I’ve turned my blog into some form of literary smut, let me clarify… I am referring to a three-pronged oenological exploration involving three crucial elements: Food, Wine, and Person.

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The three elements of a perfect threeway: Delectable food, pleasurable company, and delicious wines.

I went to one of the best threeways of my life during a fabulous dinner hosted by the lovely Edna Diaz of BBB, which featured gorgeous wines by the ultra risqué Ménage à Trois from California, and Joel Gott from Washington.

With emphasis on finding the best food to pair with their gastronomically friendly wines, Ménage à Trois is a brand that is determined to push the envelope and challenge conventional thinking. Their provocative branding and winemaking philosophy are both head turning and ingenious.

It made sense that they decided something equally unconventional to showcase their wines: a dinner with some of the best Chinese food in town, courtesy of Jasmine in New World Hotel Makati.

The evening started off with a perfectly “flirtatious” (as the winemakers described it) Sauvignon Blanc. Elegant grassy aromas rounded out the citrus notes of lemon and lime of this earthy take on a crisp white. It went perfectly well with the evening’s seafood fare, and even on its own as a cocktail.

I was clued in on what the mysterious White Blend was… It turned out to be a mix of Chardonnay, Muscat of Alexandria, and Chenin Blanc… A cacophony of citrus and tropical fruits, it paired fabulously with the wok-fried seafood in X.O. sauce (featuring scallops flown in from the U.S.).

Then came one of my favourite parts of a Chinese meal, the roast. The evening featured a mouth-watering roast duck (which this constant Hong Kong traveler recommends). The way it paired with the Zinfandel was simply divine, with hints of smoky black pepper coyly hiding behind unabashed notes of blackberries and vanilla… The flavours played off beautifully with the duck.

The wine that followed, simply called the Red Blend, was a mélange of Zinfandel, Merlot, and Cabernet Sauvignon… The phrase “gentle explosion of ripe, fruity jam in my mouth” was all I was able to write in my tasting notes… It was probably a last attempt to gather my thoughts in the aftermath of an amazing pairing between the wine and an Asian take on U.S. tenderloin (with cashew and pine nuts).

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Featured wines for the evening: Ménage à Trois and Joel Gott

As a dessert wine, we were treated to exquisite rounds of Muscat. The gentle aromas of flowers and fresh hints of eucalyptus, which then finished off with a fragrant bouquet of apricots and peaches was a fitting ending to the dinner, along with the scrumptious Chinese petit fours.

 

As a highlight, we were also presented with glasses of Joel Gott Washington Red Blend. The thing about warm-climate grapes coming from colder regions is that there is always an element of elegance to it, and such was the case with this surprisingly classy blend of Zinfandel, Merlot, and Cabernet Sauvignon. The wine is reminiscent of cherry pies and cola, and some of its subtle sweetness harkens thoughts of blackcurrant and ripe berries.

So, to recap my checklist: Sensuously delicious wines? Check.

Delectable Asian cuisine? Check.

Pleasurable company? Check.

That, my friends, is how I like my threeways.

 

How do you like yours? Keep it classy in the comments section. Cheers!

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