TALES OF THE VINE

Thailand is a wonderful place, blessed with a smiling people and fascinating culture. The cuisine of Thailand is justly famous throughout the world for its uniqueness, healthiness and savoury flavours. However, unlike other countries where wine co-evolved with the national cuisine, enjoying wine with meals has come relatively late to Thailand’s culinary record. As wine and Thai cuisine increasingly engages a model consensus of what wines to enjoy with Thai cuisine is slowly beginning to take shape.

The first thing most wine lovers notice about wine in Thailand, however, is not taste but how shockingly expensive wine is here.

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Contemporary and suited for the modern motto of drinking less but better, with its Melon, citrus and musky herbaceous qualities no other white wine is so uncompromisingly identifiable or right for the times as Sauvignon blanc. Crisp, lively, refreshing and distinctive, the wine tastes positively slimming.

Panned by the critics for its inability to age, I nevertheless adore Sauvignon blanc for its lively youthfulness and uncanny ability to pair with a wide array of cuisine. Ordinarily produced without the influence of oak, a good Sauvignon blanc is truly the character of the grape speaking through the medium of the soil and climate reflecting the character and culture of the people and place where it is produced.

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