A Sip of Thailand

I love Thai food. I usually order in Panang Curry or Pad Thai from a local Thai restaurant once a week. And for someone who is of Eastern European and Irish descent, I think I make a pretty good Thai coconut curry!

Thai food is a mix of spicy, sweet, salty and savory. Each dish is an explosion of flavor. Why not complement these flavors with wines created in the same country?

Monsoon Valley, located about 40 miles southwest of Bangkok, has been making wine since 2003. The grapes are grown around the latitude of 13 degrees north; most grapes for winemaking are grown between 30 and 50 degrees north and south of the equator.

You’d think the wines made in the warmer climate would be fuller in body with higher alcohol but Monsoon Valley’s wines are surprisingly light and fruity. The Blended White is 90% Malaga Blanc and 10% Colombard. It tastes a little like Sauvignon Blanc but without the grassiness. It’s fruity and floral, with flavors of grapefruit, lemon and melon. It has well-balanced acidity. This would pair well with Tom Kha Gai soup or fresh rolls. The Blended Red is 85% indigenous Pokdum and 15% Shiraz. It’s ruby red in color, medium-bodied, and has a smooth finish with a little bit of spice. The taste is of cherries and ripe strawberries, with a little plum. It would pair well with curry dishes. Both have about 12.5% alcohol.

Monsoon Valley’s wines were a pleasant surprise and have the potential to get better with each vintage. I would definitely give them a try if you see them on the menu at a Thai or even Chinese restaurant.