Metabolic syndrome a lifestyle disease which encompasses obesity, dyslipidemia, hyperglycemia and chronic inflammation in metabolic tissue, diet and gut microbiota play a prodigious role in its initiation and progression. Bio-interventions employing probiotic and wine offer an alternate nutritional approach towards attenuating the progression of metabolic syndrome. The present study aimed to evaluate the protective efficacy of low, moderate and high dose of probiotic supplemented herbal wine in an experimental metabolic syndrome. It was observed that though the administration of low, moderate and high dose of probiotic supplemented herbal wine for 12 weeks to Sprague Dawley rats fed with high fat diet ameliorated the anthropometric parameters but low to moderate dose showed maximum reduction in weight gain, abdominal circumference, BMI, Lee’s index, and visceral fat deposition compared with high fat diet fed animals. Additionally, both low and moderate dose of probiotic supplemented herbal wine exhibited improved glucose tolerance, liver biomarkers and restored the histoarchitechture of liver, colon and adipose tissue compared with high fat diet fed animals. The study highlights the prophylactic potential of probiotic supplemented herbal wine in experimental metabolic syndrome model and revealed that amongst all three doses of probiotic supplemented herbal wine low and moderate dose were found be effective and more promising than high dose in improving metabolic dysfunctions and may be employed as functional foods but needs further validation.