WINE GUIDE - World Of Wines Selection

2011
WINE
GUIDE
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Guide Editor Mrigaa Sethi
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I
t seems like every other restaurant that opens these
days has a reference to wine in its name. What’s
more is that all these restaurants
are now packed with people just
like you: young, trendy urbanites who like to throw back a
glass or two or even split a
bottle of vino with friends.
Far from the old image of
being frumpy, dated and elitist,
wine is hotter and hipper than ever
before. But what if you’re only starting out on the road to
wine enlightenment? Still not sure of the difference
between a Cabernet and a Chardonnay? That’s where
this, BK Magazine’s very first wine guide, comes in.
Written with the novice enthusiast in mind, we look
to cover everything you need to know to take your
nascent wine interest to the next level: chill restaurants
with good, value-for-money bottles and wines by the
glass; recommendations for some of our favorite (and
affordable) wines; tips from experts; advice on pairing
wine with your dinner; and even an introduction to some
of the most popular grape varieties.
So grab a bottle and raise a glass in celebration as
you settle down to enjoy our comprehensive guide to all
things grape related in Bangkok.
Santé!
BK Wine Guide 2011 is published and distributed on September 30, 2011. It is published by Asia City Media Group Ltd.,
22/F, Silom Center, 2 Silom Road, Bangkok 1050. Copyright ©2011 Asia City Media Group Ltd. The titles “BK Magazine,”
“BK Wine Guide 2011,” its associated logos or devices, and the content of BK Wine Guide 2011 are the property of Asia City
Media Group Ltd. Reproduction in whole or in part without permission is strictly prohibited. This publication is distributed
as a supplement to BK Magazine. The magazine may not be distributed without the express written consent of Asia City
Media Group Ltd. Contact the Advertising Department for ad rates and specifications. All advertising must comply with the
Publisher’s terms of business, copies of which are available upon request.
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BK WINE GUIDE 2011 :: 3
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A World Of
Wines Selection
Brought To Your Table.
Always wanted to know more about wine, but don’t know where to start? With
World of Wines, we do the hard work of picking quality, valuable bottles for
you. Choose from our portfolio of award-winning wines from around the globe:
There’s something for every preference and every occasion.
The Gold Label represents our signature blend from perfectly ripened fruit
which combines great tasting aromas from the Cape's known varietals.
Bin 9000 is blended from Cabernet Sauvignon, Merlot, exhibiting dark exotic
fruits, cassis, licorice, a whiff of fresh herbs. It is smooth and densely packed
for your great drinking pleasure.
I D E A L W I T H G R I L L E D M E AT S , S T E W S A N D R O A S T S .
RED FRUIT WINE
8.28
Scale 1 :1
Back
Size 80 x 70 mm.
Scale 1 :1
Front
Size 80 x 85 mm.
Mont clair
Peter vella
Kookaburra’s head
The cool winds and warm days
of the South African cape’s cool
coastal vineyard allow grapes to
ripen fully and develp balanced
flavors. Try the Bin 6 Chardonnay,
a dry white that goes well with
most light Thai food; or the Bin 5
Cabernet Sauvignon, which has
all that blackcurrant flavor. The
Bin 9 Shiraz even has hints of
oak in it, for the more advanced
palate. Or if you prefer a more
complex flavor, the Bin 9000
Cabernet/Merlot offers hints of
both dark fruit and herbs. For
the daytime, celebratory kind of
drinking, try the Bin 8 Rose, or
the Sparkling Brut which goes
great with desserts.
Peter Vella continues a long
tradition of family winemaking in
California. The careful tending of
the vines and special attention
during the harvest creates wines
which are lush and soft drinking.
The Classic White is a Chardonnay packed with a lick of acidity
and apple and citrus flavors. The
Classic Red is Cabernet Sauvignon
based and is full of red fruits and
berries with a hint of tannin to
balance it out.
Australia’s warm sun, rich soil and
crystal clear waters nourish a rich
diversity of plants and animals,
among them the kookaburra. Its
name comes from the Wiradjuri
word ‘Guuguubarra’ and reflects
its unmistakable call, compared
to human laughter. The grapes
chosen for Kookaburra come
from cool climate vineyards in
the Riverina region in New South
Wales. The Laughing White is a
full-bodied and dry Chardonnay,
and the Laughing Red is a meaty
Shiraz that goes well with red
sauces and Indian food.
Breede River Valley, South Africa
worldofwine.indd 4
California, USA
New South Wales, Australia
9/22/11 3:54 PM
www.worldofwines.co.th
www.facebook.com/worldofwines
Quality you
can count on
Chateau Vendome
naga
Languedoc Roussillon, France
Thailand
Chateau Vendome is made from
grapes grown in the Languedoc
Roussillon area of France, a region now gaining popularity for
combining Old World techniques
with New World styles. The
twenty year-old vines are grown
on argilo-calcaire soils and are
regulated by three different
bodies of water. Choose from
their Prestige line: the Prestige
White is an acidic, mediumbodied Sauvignon Blanc with lots
of fruity aromas; the Prestige
Rouge is Merlot-based, very dry
and medium-bodied and goes
great with lamb and beef.
Thailand has long been famous
for its cuisine and tourism
destinations. Now you can enjoy
both with a bottle of sublime
Naga. As Thai food is tricky to
pair with wines, due to its high
acidity and spiciness, lighter
style, low acid wines with no
tannin work well with Thai food.
Wines like Naga Siam White
Blend bring out the many flavors
of Thai food and don’t fight them
or taste metallic. The Naga Siam
Red Blend combines several
varietes, including Shiraz, and
has hints of plum, red berries
and pepper.
worldofwine.indd 5
Every World of Wines™ vintage
is fresh, valuable and carefully
chosen by our chief winemaker,
Kathrin Puff, to suit Thai tastes
and needs and to match up
with your favorite Thai and
international dishes. We only
select fresh, quality wines
from renowned international
partners such as E and J Gallo
in California, McWilliams in
Southern Australia, and Uniwine in South Africa. We bottle
them in the latest-technology
Stelvin screwcaps designed for
tropical climates, and carefully
check quality so you can be
confident of getting the best
tasting wine each and every
time. Our strict temperature
control process guarantees
consistent taste and refreshing quality each and every
bottle you pour. Our wines are
dependable, accessible and
come in a variety
of tastes and
styles, making
it easy to find
the perfect
wine for your
favorite dish—at
prices you can afford, with quality
you can depend
on, every day.
9/22/11 3:55 PM
WINE, DINE, CHILL
Phil King
grape facts
Chardonnay
Chardonnay: This white
grape, traditionally from Burgundy, is famous for having an
oaky, buttery flavor profile.
When coming from a moderate
climate though, Chardonnay
can also be lighter and slightly
fruity, with notes of peach or
apricot.
Sauvignon Blanc: One of the
most famous white varieties
from the Bordeaux region, Sauvignon Blanc tends to be crisp
and refreshing. Though it generally produces wines on the
drier side, this grape is also
blended with others to produce
dessert wines, such as those
from Sauternes. New Zealand’s
stainless steel vat-style of vinifying this grape has become
extremely popular due to its
strong nose of exotic fruits.
Pinot Grigio: Called Pinot Gris
outside of Italy, this white
grape ranges all over the flavor
spectrum depending on where
it’s grown. Californian or Italian
varieties tend to be lighter and
more acidic, while Alsatian or
German ones can be fairly fullbodied and even a bit spicy.
4 Garcons
Wine, Dine,
Chill
Maybe not Bangkok’s longest wine lists or most prestigious
sommeliers, but their casual dining, cool wine events or
good selection of wines by the glass mean these places are
great spots to start (or continue) your wine education.
BEGINNER
4 Garcons
Four men with respectable day jobs in the high-flying fields of law,
medicine and finance decided to partner up and open a restaurant
on Thong Lor. Although cooked by a Thai doctor, this is classic
French fare, such as Burgundy escargots with garlic and parsley
and their in-house pate de campagne, and hearty mains like duck
confit with mustard sauce and tender ox tail stew. Their generous
list of wines by the glass includes better choices than your usual
entry-level stuff and has some decent French options as well.
1/F, Oakwood Residence, 113 Thong Lor 13, 02-713-9547
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THE BOTTLE
2008 Monsoon Valley
Cuvee de Siam
The folks: Monsoon Valley is
a line of Thai wines from Siam
Winery. Last year, this cuvee
won a gold medal at the
International Wine Challenge
in Vienna, Austria.
The grape: The wine is a
blend of 70% Shiraz grapes
and 30% Sangiovese grapes.
Due to different weather and
winemaking styles, Shiraz
tends to be more fruity, less
aged and higher in alcohol
than the French Syrah, though
genetically they are the same
grape. (There are exceptions,
of course.) The Sangiovese is
known for more spicy flavors
like clove and licorice and
dried fruit flavors.
INTERMEDIATE
The look: An intense garnet
color with some purple tinge,
indicating its youth and Shiraz-heavy composition.
The smell: Very boozy and
fruity, with lots of blackberry
and cherry and hints of herb.
The sip: Nice medium body
where the fruits in the aroma
are confirmed on the tongue.
We are seduced by the gentle
tannins lent by the Sangiovese grapes that harmonize
with the fruit, creating a velvety mouthfeel with hints of
menthol freshness. The Cuvee
was kept in 500-liter oak barrels. These barrels are huge,
meaning the surface contact
of the oak to the wine is less.
As a result, the wine has a
nicely restrained hint of oak. If
you find any sediment, don’t
be alarmed: those are just
fine grape bits from the winemaking that actually enhance
the aroma and taste. If you’re
a fussy, you can decant the
wine and let it sit for 30 minutes before pouring.
The food: Because of the
medium body, have it with a
proper big dinner. But we had
it as an aperitif and loved it.
The damage: About B4,000
at The Metroplitan, Dusit Thani
and Bo.lan. Retail is B2,500,
through Siam Winery directly
(02-533-5600, free delivery
with orders over B3,000).
Aldo’s
Aldo’s is one of two places in Bangkok to be recognized by Wine
Spectator Magazine for its broad wine list. If that’s more bewildering than impressive to you, Aldo’s also has a fancy wine saver that
can store several bottles in top condition as well as dispense wine
by the half-glass and full-glass, so you don’t have to commit to
bottles and you can even get a half-glass to match each course.
Their Mediterranean menu offers some affordable lunch sets.
7/F, The Ascott Sathorn, 187 Sathorn Rd., 02-676-6969
Aldo’s
BK WINE GUIDE 2011 :: 7
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wine, dine, chill
Le Dalat
Steve Palmer
grape facts
Riesling
Riesling: Originally from the
Rhine valley in Germany, Rieslings are extremely versatile
wines and chefs in recent
years have started pairing
them with Thai and Chinese
food. Their flavor goes all the
way from bone-dry and fullbodied to sweet depending on
their vinification.
Chenin Blanc: A highly acidic
white grape varietal, Chenin
Blanc is often off-dry with
notes of honey and apple. It is
also frequently blended to
make super-sweet, slightly
viscous dessert wines and
sparkling wines. In South Africa, Chenin Blanc is called
Steen.
Le Dalat
SIAM
WINERY
PICK
This long-time institution emphasizes royal Vietnamese cuisine. Having moved up the street, its new home sports a striking facade reminiscent to an old Chinese temple. Let the
knowledgable staff guide you through the long menu, which
includes classics like pho, bánh cuon and chao tom. It’s not
cheap but it’s worth it to enjoy this little slice of Indochina,
especially paired with bottles of wine by Mont Clair and
Monsoon Valley.
57 Sukhumvit Soi 23, 02-664-0670
Mahanaga
SIAM
WINERY
PICK
Mahanaga may be a fusion restaurant, but there are still plenty of solid Thai flavors to pit against their wines by the glass.
Try their Monsoon Valley with their chilli jam marinated
grilled chicken with lime dressing and their crispy soft-shell
crab with peppercorn sauce. You might enjoy the complimentary flavors of the chicken, or the contrast of the fried
crab.
2 Sukhumvit Soi 29, 02-662-3060
Colombard: Now mostly
grown in California, Colombard leans on the fruity side. It
is primarily used to add character to jug wine blends,
though it’s a pretty popular
grape among Thai vineyards.
Mahanaga
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ADVANCED
Nahm
Nahm
Already famed as the Bangkok satellite of David Thompson’s lauded London restaurant, Nahm offers old-school, well-researched,
slow-cooked palace recipes from a couple of generations ago—
dishes that are hard to find in today’s grab-a-bite-on-the-street
dining scene. But what we also love about Nahm is their interesting wine list, particularly the ones by the glass, which cover (rather unusually in this town) a couple of German Rieslings and a very
nice Sancerre.
The Metropolitan Bangkok, 27 Sathorn Rd., 02-625-3322
Q&A Parani Chitrakorn
What was the Napa Valley
course like?
At first it was difficult because
I’d never tasted the fruits they
were talking about when
describing the wines, like
blackberries or currants. So I
went to the supermarket and
walked around smelling the
produce!
Parani Chitrakorn trained at
Napa Valley’s Culinary Institute
of America and is also one of
only 178 trained Bordeaux Wine
Educators in the world. As well
as sitting on judging panels at
wine expos, she owns a wine
education company, WineSmart
101 (www.winesmart101.com).
Why do you think wine in
Thailand is still largely an
exclusive society?
Wine is not inherent in our culture. We think it’s kind of hi-so.
We can’t spell the names, we
don’t know what is in the bottle, so we lack confidence.
So then why is wine gaining
popularity despite the taxes?
People study abroad, travel for
business; they see the world.
Now people strive for a better
life. Food and wine are things
you can treat yourself with.
What advice would you give to
someone who wants to learn
more about wine?
They should attend at least a few
classes and read a lot, because
something new is happening
every minute in the world of
wine. Most of all, they should
keep an open mind and not just
think, “Oh, I love Bordeaux, and
the New World is crap!”
What do you think about the
state of Thai wines right now?
I admire them. It’s not easy,
because the taxes are quite
high, even for local producers,
so their prices are not competitive. Years ago, the vine wasn’t
ready. Now it’s been over ten
years: the grape has matured,
and growers better understand
the effects of the soil and
weather.
a
BK WINE GUIDE 2011 :: 9
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Wine, dine, chill
Napa
INTERMEDIATE
Napa
Inspired by the long list of primarily Napa Valley wines served
here, the kitchen serves full-flavored dishes that stand out for
their perfectly cooked meats and seafood. The food is fairly light
and down-to-earth, such as Caesar salad Napa-style with crispy
Parma ham and tomato or braised pork belly in Zinfandel wine
served with cabbage and crispy leek. The decor is masculine and
heavy on the wood—perfect for expense account dinners.
2/F, Nihonmachi, 115 Sukhumvit Soi 26 (behind K-Village),
02-258-2622. www.NapaOn26.com
THE BOTTLE
2009 Granmonte
Heritage Syrah (Thailand)
The folks: This wine comes
from Nikki Lohitnavy of Granmonte in Khao Yai, Thailand’s
first female winemaker. The
estate is a Lohitnavy family
enterprise through and
through and has been making
wine since 2001, but we can’t
help but think that it’s this
bottle—made with Nikki back
from her oenology studies
and apprenticeships and created in their very own, inhouse winery—that’s begun
to put Granmonte and Thai
reds on the map. The 2009
Heritage Syrah won a silver
medal at this year’s Decanter
Awards.
New World winemakers call
shiraz). Syrah is known for its
complex flavors and aromas
and its drinkability. Typical
elements can range from spices to animal/leather to black
fruits to coffee to smoke. It’s
also a very rich grape with a
great deal of color.
The grape: Made from 100%
syrah grapes (the same type
that Australians and other
The sip: Very nice indeed. A
warmer-weather syrah, this
wine feels big and juicy in the
The look: A typical color for a
youthful syrah. Clear, deep
ruby red, almost purple.
The smell: Nice and complex
with bits of leather, chocolate,
black pepper and even a
touch of smoke. The fruits are
dark, like black cherries and
plums.
mouth, with prominent dark
fruit flavors which are balanced by medium acidity.
There are velvety tannins and
hints of sweet oak, too, so
seasoned red wine drinkers
will also appreciate this wine.
The food: The acidity and
body of this wine might hold
up against some Thai curries.
We want to have this next
with some grilled red meat,
like lamb kebab or neua yang
with jim jaew sauce.
The damage: A very affordable B760 at Tops Supermarket or any of the Central Wine
Cellars.
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Pizzazo
Cabernet Sauvignon
BEGINNER
Pizzazo
Helping to revitalize the dining scene on Sukhumvit Soi 16, Pizzazo
takes what we love best (pastas and pizzas) and puts it in a
house-and-garden atmosphere, with a few more interesting dishes for those who need more bells and whistles. They have a small
but affordable wine list, covering both New and Old world stuff.
Prices range from B860-2,500 per bottle, and they do four wines
by the glass (B190-280) as well as classic Italian digestifs like
Averna Limon di Sicilia (B160) and Nonino Grappa Friulano (B160).
188 Sukhumvit Soi 16, 02-663-8500
INTERMEDIATE
Reflexions
Last year, Wine Spectator Magazine lauded Reflexions for its outstanding wine list. With its raw black and white photography of
Bangkok, Reflexions is authentic French food without the stuffiness, thanks to handsome, young Thibault Chiumenti, who cooks
with an eye for tradition and bold flavors. Once a month, they do
themed wine tastings at just B500 a go, where you can enjoy six
different glasses of wine and free-flow hors d’oeuvres.
3/F, Plaza Athénée, Witthayu (Wireless) Rd., 02-650-8800
Reflexions
Paul Vladuchick
grape facts
Cabernet Sauvignon: A key
component in most Bordeaux,
this variety produces deep,
rich and spicy wines with hints
of herbs, blackcurrant and
oak. Some Cabernets of Napa
Valley are among superior
examples of the varietal.
Pinot Noir: Famously difficult
to cultivate, this black grape
produces a garnet-hued wine
with a medium body and
hints of cherry, blackberry and
currant.
Shiraz/Syrah: This red grape
variety produces dry wines
with a full-body and high tannins and flavors like chocolate
and black pepper. Some from
the northern Rhone Valley in
France are great examples.
Merlot: Merlots can be lighter
bodied with subtle fruity
undertones, smooth and
medium bodied or brassier,
more tannic wines much like a
Cabernet Sauvignon. Expect
flavors like black cherries and
fruitcake, depending on the
climate.
BK WINE GUIDE 2011 :: 11
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WINE, DINE, CHILL
grape facts
Fabio Ingrosso
Tempranillo
Sangiovese: This grape is best
known as the key component
in Chianti. Sangiovese can also
stand alone though, producing
wines that range from fruity
and spicy when young, to
strong and oaky when aged.
Zinfandel: Though most often
associated with a full-bodied,
robust red wine, this grape's
rose incarnation, White Zinfandel, is also quite popular. The
latter is quite sweet, while the
former is spicier with notes of
blackberry.
Tempranillo: This black grape
from Spain produces full-bodied, spicy red wines. It is the
main component in Rioja.
Grenache: Famous in Spain,
this red varietal is mostly
blended with others to add
berry-flavors and a hint of
spice. It produces fairly cherryladen, high-alcohol wines due
to its sugar content. The wines
labeled Chateauneuf-du-Pape
wines are largely Grenachebased.
Roast
BEGINNER
Roast
Already very popular for its in-house roasted, single-origin coffees
and a delightful a la carte brunch service, Roast is just as much a
tapas and wine sort of place, and we’d love to see more people
coming by in the evenings. Their new rack of wine, with bottles
starting from a mere B790 and some very nice options in the
B1,090-1,290 range, is the perfect match to the fun, well-executed
tapas dishes which, while not exactly cheap, are a refreshing
change from the standard Spanish options in town.
2/F, Seenspace, Thong Lor Soi 13, 02-185-2866
BEGINNER
The Seafood Bar
There’s a lot to like about The Seafood Bar: the marvelously handled fish specials, the cozy atmosphere and, our favorite, their
Wine Keeper, a preservation system that keeps opened bottles
from getting oxidized. That means that even their wines by the
glass taste like you’ve just popped the cork and that there are several to choose from. You can get them by the tasting, the halfglass, the glass, the carafe and more. But the fish here is also
always fresh and cooked precisely right—something all too rare—
and there are also moments of genius, like the soy-glazed Ono,
which is plain orgasmic.
Somerset Lake Place, 41 Sukhumvit Soi 16, 02-663-8863
BEGINNER
Sip Wine Bar
Set in a tiny little shophouse on Ekkamai, this unassuming space
offers a decent wine education to newbies at decent prices. With
his ever-expanding collection, long-time wine collector Victor
Gomez looks to share his love of wine with the rest of us. Wines
are categorized according to their country of origin, starting from
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B129 for a glass and B750 for a bottle. Food may not be their priority here, but they do offer a platter of cold cuts and cheeses
(B195) and Thai-style gab glaem like French fries and deep-fried
chicken wings.
33/32 Sukhumvit Soi 63, 02-714-2223, 02-714-2223
INTERMEDIATE
wine 33
A more upscale alternative to Wine I Love You (see page 17) at
Crystal Design Center, Wine 33 is a partnership between Singha’s
wine branch and Pla Dib. The menu is suitably comprised of raw
fish with gastro touches. Only two wines by the glass, though
they’re pretty good—Chapoutier the last time we went. Wines by
the bottle are helpfully divided into Good, Better, and Best.
Crystal Design Center, 1420/1 Praditmanoontham Rd.,
02-102-2233
The Seafood Bar
Q&A Ned Goodwin, Master of Wine
Why Japan? Why not work
where the market is really
hot, like France or the US?
I would hardly call France a
‘hot’ market. It is arguably
one of the most conservative
markets in the world. Hong
Kong is hot and Australia
punches well above its market
base, given its strong economy, but Japan is a relatively
sophisticated market by Asian
standards with a real appreciation for wines that I like.
The Master of Wine title takes
years of study, and there are
only 289 in the world. Here
we speak to one such master,
the only male one in Asia
(based in Japan), about what
the big fuss is about wine and
where Thais stand compared
to other wine drinkers.
What’s the point in talking
so specifically about wine?
That is like asking what is the
point about talking about a
great goal or a point in a tennis match, or a great piece of
art. Wine is a reflection of a
time, place and sleight of
hand. It is an aesthetic indulgence, but a beautiful one.
What are your thoughts on
the Thai wine market?
Thailand appears an immature
wine market with little knowhow about how wine is
served—temperature, protocol
etc. Most wine in the market
appears to be entry-level to
mid-market wine due to the
prohibitive taxation regime.
The tasters I observed also
tend to have a predilection for
big, rich wines which is something that many new to wine
have. What is wonderful about
the Thai approach to wine
however, is that wine is consumed over conversations,
standing or sitting or even
dancing. Wine appears to be
hip and aspirational and Thais
drinking it seem to be having
fun with it, which is the most
important thing.
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Wine
Selector
Sparkling Brut
Classic White
Bin 6
Laughing
White
Chenin
Blanc
Sauvignon
Blanc
Chardonnay
Chardonnay
Cabernet
Sauvignon
USA
South Africa
Australia
South Africa
Light-bodied
& fruity
Medium-bodied & dry
Medium-bodied & dry
Full-bodied
& dry
Light to
medium-bodied
& fruity
Pasta with white
sauce; seafood;
Thai
Salad; chicken;
sushi
South Africa
Bin 8 Rosé
Clas
Your food
style country Grape Varietal
Wine
Sure you love wine. But do you know which one goes with a lasagna? A steak?
A curry? With this handy wine selector, pairing one of Siam Winery’s diverse,
valuable wines with your dinner becomes easier than ever.
wineandfood.indd 14
Pasta with white Pasta with white
sauce; seafood;
sauce; JapaThai
nese; chicken
Salads; grilled
dishes; Thai
9/22/11 3:58 PM
Pasta
sauce
T
Rosé
Africa
www.worldofwines.co.th
www.facebook.com/worldofwines
Siam Red
Blend
Prestige
Rouge Merlot
Bin 9000
Shiraz
Shiraz and
others
Cabernet
Sauvignon
Cabernet
Sauvignon
and Merlot
Australia
Thailand
South Africa
South Africa
Medium-bodied
& dry
Medium-bodied
& dry
Full-bodied &
fruity
Full-bodied
& dry
Beef; Korean;
lamb
Pasta with red
sauce; beef;
lamb; French
Steak; BBQ;
Thai
Red Meat;
Steak; Indian;
Duck
Classic Red
Laughing Red
Cabernet
Sauvignon
USA
to
bodied
ty
Light bodied
& fruity
rilled
Thai
Pasta with red
sauce; Indian;
Thai
wineandfood.indd 15
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wine, dine, chill
beginner
Wine Connection
Wine Connection Deli
and Bistro
The restaurant that heralded the wine craze among the masses. A
simple menu of cold cuts, cheese, pizzas and pastas focuses the
attention to the abundance of cheap wine bottles available at their
adjacent wine store. Just have a feel around their racks, read labels
and pick the bottle you like (prices are as low as B400 per bottle)
and they’ll gladly serve it to you at the restaurant, with no corkage charge. Unless you’re a super picky connoisseur, this is perhaps the best, most affordable way to give yourself a crash course
on different kinds of entry-level to mid-range wines.
1/F, K Village, Sukhumvit Soi 26, 02-661-3940
THE BOTTLE
2009 Argiolas
Costamolino (Vermentino)
The folks: This family-owned
enterprise is nearly a century
old and deals exclusively in
grape varietals native to the
Italian island of Sardinia, Sicily’s unsung sister.
The grape: Vermentino is the
emblematic white grape of
this island. The varietal is versatile, depending on cultivation and vinification, but
generally produces dry wines
with just enough acidity—
unlike, say, a good Sauvignon
Blanc, which is quite acidic.
The label: This wine is awarded a Vermentino di Sardegna
DOC (a regulated designation
of origin). Although the label
says Vermentino, the bottle
may only have 85% of the
grape, the remainder being
any other varietal.
The look: This wine isn’t built
to age, so don’t be put off by
the paleness and note the
faint golden, straw color and
the lemon rind tinge.
The smell: A little green with
citrusy notes. As it warmed up
in room temperature, the
nose developed into a complex, tropical fruit aroma.
The sip: Not too dry, it also
has fruit-like sweet apple and
a bit of lime, balanced by the
nice surprise of minerality at
the end of the sip. In the final
step of vinification, they let
the wine age with the dead
yeast and this smoothens the
taste out, making it acidic, but
also slightly creamy, without
feeling like a Chardonnay.
The food: A wine from this
part of the world should be
had with fish, of course. We
happened to have it with a
light Indian biriyani and found
that the spiciness of the food
overshadowed the acidity and
made the wine more fruity—if
that’s your thing.
The damage: B925 from Italasia’s retail shop (1/F, CRC
Building, All Seasons Place, 87
Wireless Rd. 02-685-3862.)
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wine words
Wine Fusion
beginner
Wine Fusion
There are lots of restaurants lately with the word wine in the
name, but many end up disappointing when it comes to the actual
wine list. So Wine Fusion is a very pleasant surprise. In addition to
pizzas and pastas (and a few Thai dishes, oddly enough), they
offer both Old and New World stuff, with no bottle over B1,500.
Best of all, each listing is accompanied by helpful, down-to-earth
tasting notes to help you make your choice. They even do six
wines by the glass, with prices ranging from B99-199. Of all the
wine places to have opened lately, this one is really worth trying.
1/F, City Viva, Narathiwat Ratchanakarin Rd., 02-237-3800
beginner
Wine I Love You
A partnership between Route 66 and Gulliver’s, Wine I Love You’s
exposed brick, packed tables and lively chatter reminds us of Wine
Connection Deli and Bistro. The vibe is distinctly more European
café than New York loft, though, and they focus more on food,
Key words often used to
describe wine (not all apply, of
course, to a single wine).
FRUIT
Citrus: grapefruit, lemon
Red Fruit: red cherry, currant
Green Fruit: apple, pear
Stone Fruit: peach, apricot
Tropical: mango, passionfruit
Dried Fruit: fig, prune
FLORAL
Blossom: orange, elderflower
Flowers: rose, perfume
VEGETAL
Fresh: green pepper, asparagus
Cooked: cabbage
Herbaceous: hay, grass
Kernel: chocolate, coffee
Oak: cedar, vanilla, tobacco
SPICE
Sweet: cinnamon, ginger
Pungent: juniper, black pepper
OTHER
Animal: leathery, meaty
Autolytic: yeast, bread
Dairy: butter, cheese, cream
Mineral: tar, earth
Ripeness: caramel, honey
Wine I Love You
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WINE, DINE, CHILl
Peri Apex
pairings
Dominc Rivard
Wine Pub
Oysters + Sauvignon Blanc
Shellfish is often served with
lemon, mayonnaise and other
dips, including vinaigrette. The
acidity of a good New Zealand
Sauvignon Blanc should balance the citric flavors and
cleanse the palate while the
grassy and aromatic qualities
(gooseberry, lime) leave
behind a lingering finish.
from pub grub to gab glaem like chicken quesadilla and giant
spare ribs. As for the wine, they have pretty basic stuff and there
aren’t many options by the glass, but they do have a walk-through
cellar so you can look at the bottles before you make a choice.
Crystal Design Center, Building E, 02-102-2166. Open daily
4pm-1am. www.wineiloveyou.com
INTERMEDIATE
Wine Pub
Wine Pub is both chic and laid-back, offering cheese and colds cuts
and some heartier fare as well. They have a selection of over 100
wine labels and a rotating selection of six wines by the glass. But
the highlights here are their nightly promotions, many of them
wine based. Our favorite is Friday night, where B500 gets you
either a bottle of selected wines, or six glasses, which is a pretty
good deal, especially since their selection is decent, including both
Old and New World stuff.
2/F Pullman Hotel, 8/2 Rangnam Rd., 02-680-9999. Open
daily 6pm-2am. BTS Victory Monument
Wine Pub
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ZaAb Eli
SIAM
WINERY
PICK
We love the idea of pairing Isaan favorites with glasses of
wine. Zaab Eli is the sort of place Carrie Bradshaw might
arrive at and redecorate while roughing it in Thailand in
the next Sex and the City movie, or it could act as the location for a wedding in a Mum Jokmok film. The décor is
vibrant and kitsch, with cutesy tablecloths and hanging
wicker lamps, and the menu is quite extensive, like twenty
stalls rolled into one: grilled stuff, fried stuff, som tam, fruit
salads, larb and yam and even some items like mieng kham
and mama pad (stir-fried instant noodles). As for the wine,
they do affordable labels like Kookaburra and slightly fancier options like Monsoon Valley
2/F, Arena 10, 225/11 Thong Lor Soi 10, 02-3922317. n
Zaab Eli
THE BOTTLE
2006 Trimbach Pinot
Blanc (Alsace, France)
The folks: The higher-elevation wines of the Alsace
region are starting to enjoy
greater exposure here, thanks
to an increased interest in
similar wines from Germany
and Austria. The Trimbach
family has been around since
the 1600s, making wines in a
traditional Alsace style: very
dry with lots of strong fruit.
The grape: Despite the label
reading Pinot Blanc, what’s in
this bottle is actually a blend
of two types of Pinot grapes:
largely Auxerrois, a French
grape, which has good body,
ripeness and a beautiful golden color; and Pinot Blanc,
which lends fresh acidity.
almost creamy, except for the
acidity. There’s also hint of
mineral taste for balance.
The look: An attractive deep
gold.
The food: Good with chicken,
seafood and pasta dishes that
have light sauces.
The smell: Very distinct from
other whites you may have
tried: bold, fruity and voluptuous, almost syrupy. The
intense fruit is typical of this
region and varietal.
The damage: B999 from Central Wine Cellars (try Central
Chit Lom).
The sip: Don’t mistake fruitiness with sweetness. This
wine is quite dry and medium-bodied, with a beautiful,
supple mouthfeel that’s
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WINE DELIVERY
Paul Vladuchick
abakedcreation
pairings
Char-grilled Rib-eye Steak +
Bordeaux
Many red wines work with
steak, but it depends on the
sauce and the garnish. However, a medium-rare steak will
require a young red wine with
rich fruit and tannins. Perhaps
a Tuscan Petit Verdot (the
unsung grape of Bordeaux),
which has good acidity and
tannins, as well as ripe aromas of spicy kirsch and blackcurrant.
Wine
Delivery
Why you should ditch wine shops and
start ordering directly from importers.
Shops are reassuring. You’re surrounded by wooden crates and
barrels and chalkboards with discounts. There’s the nice lady hovering at your side (although she’s probably never, ever tasted the
wines you’re looking at). And you can see how pretty the label is.
But the truth is, walking into a store and picking a bottle is a shot
in the dark. Sending an email to an importer may sound even
more difficult, but it’s actually a very flexible—and sensible—way
of buying wine. Here’s how it works:
1 Send a first email asking for the catalogue.
2 See what interests you and send a second email asking for recommendations. They may also have tasting notes and you can
also use Google to check ratings and get further opinions.
3 Send in your order.
4 Wait for delivery and pay on receiving the bottles.
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CENTRAL WINE CELLARS
Why it beats going to a store: You’re emailing Ross Marks, Vice
President, so there’s an expert, not a shop clerk, answering queries like: What’s a good red under B1,000? What do I serve at a
barbeque?
Their focus: They supply wine stores at Central Food Halls and
Tops Supermarkets. Their selection tends to be pricier than some,
but that’s because they do quality stuff, have personal relationships with all their winemakers and guarantee careful storage,
minimizing the risk of a tainted or corked bottle.
Our faves: Les Jamelles Pinot Noir (B699 at Tops), a lovely version
of this finicky varietal, and Trimbach’s reislings and gerwurtztraminers. Cheaper options include wines from Chile, Australia and
South Africa (they make primo wines too).
How to order: 12 bottle minimum for free delivery. Email Ross at
maross@tops.co.th.
Sandor Weisz
pairings
Butternut Squash Ravioli +
Chenin Blanc
With this recipe you need a
medium-to-full-bodied white
wine, such as a Thai Chenin
Blanc. The wine is a bit
creamy on the palate, while
still able to cut through the
buttery flavors. The honeyed
finish and aromas of herbs
and citrus work well with the
garnishes and fillings.
FOODCOM THAILAND
Why it beats going to a shop: They stock Wine Cellar at S31 Hotel
and do monthly tastings there. The minimum order being B5,000,
you may want to enroll a few friends, though.
The focus: They shine when it comes to the Italian regions, and
Spain. Their German selection, while not extensive, is a solid start.
The website has a great search function, letting you browse by
pairings
Jeremy Keith
Somtam with Grilled
Chicken + Shiraz
Thai food is challenging and
pairing it depends on the
spice level. A Monsoon Valley
White Shiraz, which is rosé in
color, but drinks like a white
wine and has aromas of red
berries, works nicely with
most Thai yams. The green
papaya balanced by the
sweet-sour-spicy dressing is
ideal for this wine’s aromatic
quality and freshness.
BK WINE GUIDE 2011 :: 21
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WINE DELIVERY
price range and food pairings.
Our faves: We like the off-dry, low alcohol Dr. Loosen Reisling
(B610) from Mosel and the powerful Infinitus cabernet sauvignon
and tempranillo blend (B810).
How to order: Minimum order is B5,000, placed either through
the website, www.foodcomthailand.com or by emailing Reinhard
Murer, at rm2@foodcomthailand.com.
ITALASIA
Why it beats going to a store: Italasia only has two shops so
ordering is probably a convenient option. And they have an extensive catalogue, especially for Italian stuff.
Their focus: Wines from all over Italy, including Sicily—and some
Bordeaux.
Our faves: The Argiolas Costamolino, a light vermentino from Sardinia, and their rose from Provence, Petale de Rose.
How to order: Twelve bottle minimum. Email Porawan at
porawan@italasiagroup.com. One drawback is they don’t do cash
on delivery. You have to pay by credit card beforehand.
How to
Pair Wine with Food
1 The general wisdom is that the food and the
wine must be equal to each other in body and
flavor. This is why red meats are often paired
with big reds like Cabernet Sauvignon and Amarone and seafood with light whites like Sauvignon Blancs.
dle the grease. A second grease-cutter is tannin,
that astringent quality that some red wines, like
Zinfandel, have. Another good example is having slightly sweet, or “off-dry,” white wines
with spicy food. The slightly sweet taste has a
cooling effect.
2 Consider the sauce before you consider the
meat. It makes sense to pair tuna with a light
white, but if the tuna is cooked in a creamy casserole with lots of garlic and horseradish, it
might need something bolder, like a strong,
creamy Chardonnay.
4 Some foods are notorious for having no good
wine match, such as egg yolk, the thick cakelike consistency of which can coat the tongue
firmly and make it hard to taste anything, let
alone your wine.
3 Contrasting wines can be useful when you’re
eating food that is fatty and will coat your
tongue. For instance, when eating fried chicken,
an acidic white wine can help your palate han-
5 And final rule is: forget all the rules. No
expert can tell you what you like better than
you. Relax, there’s no perfect match that you
have to find, and there are very few catastrophic
matches. Go ahead and experiment.
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pairings
Why it beats going to a shop: Their beginner wines like Peter
Vella and Mont Clair are easily available at most retailers, but our
favorites can be a little harder to find, so contact them directly.
Their focus: The highlight has to be their own award-winning
Monsoon Valley label, but they also offer imported brands through
their World of Wines selection, a range of wines from South Africa,
California and Australia. Their more recent, premium wine partners
have included Tempus Two and McGuigan from Australia.
Our faves: We adore their dessert wines like Monsoon Valley
Chenin Blanc Late Harvest (B850) and the fancier, velvet-eucalyptusy Monsoon Valley Cuvee de Siam Rouge (B2,553).
How to order: 12 bottles or B3,000 minimum. For less, there’s a
B300 fee. For tasting notes, visit www.siamwinery.com. Order by
calling 02-996-6083, or on Facebook (“Siam Winery Delivery”).
WINE BY VINUM LECTOR
Why it beats going to a shop: This is a tiny boutique company
that stocks the shelves of several wine shops and restaurants
around town. They do a terrific newsletter, too.
Their focus: Table wine and premium stuff from bulk-producing
regions like Australia and Chile, but also unusual stuff from Portugal, Spain, and Romania and affordable sauvignon blancs from
Marlborough, New Zealand.
Our faves: Their Mussel Bay Sauvignon Blanc is good value for
money, without sacrificing any of that strong passionfruit aroma
typical of this varietal. Also try the Romanian cabernet sauvignon,
Feteasca Neagra.
How to order: Six bottle minimum, delivery within 48 hours on
work days. Email winebyvl@gmail.com to get a catalogue. n
Steve Palmer
SIAM WINERY
Pear Tart + Reisling
A pear tart with ginger ice
cream is fruity and rich, as
well as accentuated by spice.
An aged Riesling Trockenbeerenauslese has all the stuffing
to balance this dish through
its texture, honeyed aromas,
and sweetness. It is very light
in alcohol and helps to cleanse
your palate.
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WINE SHOPS
wine appS
Wine Enthusiast Guide
Price: US$4.99 (B150)
A bit pricier than your usual
apps, the Wine Enthusiast
Guide is so expensive because
it has details, prices and
reviews of over 100,000
wines. If you know what
you’re drinking, just look it up,
and if you need suggestions,
use the Search feature to
enter your taste and price
preferences and let the app
pull up some options for you.
For the advanced user, the
Vintage chart gives you a generalized year-by-year overview of 125 wine regions and
styles so you know when to
drink your bottle, or whether
the vintage a restaurant is
selling is any good.
Wine
Shops
Want to hold the bottle before you buy?
Try these shops.
Central Wine Cellar
Probably the largest shop in the Central Wine Cellar chain, the one
at Central Chidlom represents most of their diverse/eclectic collection. From the very affordable to the very expensive, to the boxed
bulk stuff, they have Old World and New World wines. The racks
out front display quality wines at cheap prices (some under B500).
G/F, Central Food Hall, Central Chidlom, 02-655-7648-52 ext.
413
Italasia
In addition to their Chiantis, Vermentinos and Proseccos, the Italasia shop also covers their other imports, like fancy olive oils, pastas, Grappa and more.
1/F, CRC Bldg., All Seasons Place, 87 Wireless Rd., 02-6853862. Or Crystal Design Center, 1420/1 Praditmanoontham
Rd., 081-8059300
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wine appS
Wine Connection
Villa Wine Shop
The original branch of this beloved supermarket, while cramped
and musty, has a secret second floor that’s a huge wine shop,
packing cheaper New World stuff as well as very old Bordeaux
from the late 90s (for a price, of course). Some Saturdays they do
tastings of stock they’d like to get rid of, but much of it is great if
you’re shopping for a party. Call ahead for details.
2/F, Villa Supermarket, Sukhumvit Soi 33, 02-662-1000
Wine Connection
The key to Wine Connection’s success has been the affordability of
their stock. More advanced palates may view the offerings as
entry level and a bit unsophisticated (save for their few more pricey bottles), but that just gives you the liberty to try lots of diverse
styles of wine and develop your knowledge base.
Try The Third Place, Thong Lor Soi 10, 02-714-7548. Or visit www.
wineconnection.co.th for a list of their branches.
Italasia
Wine Notes
Price: Free
For the more advanced and
enthusiastic wine drinker,
Wine Notes is really a smartphone version of one of those
Moleskine type diaries where
you record the details of every
wine you drink. The interface
allows you to easily enter a
picture of the label and details
like varietal, vintage and
region. It even provides selections of flavor-related words
for you to choose from. Once
you have a collection of wine
notes, you can browse them
easily with the search function
as well as share individual
impressions on Facebook and
Twitter.
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wine shops
Wine Cellar
Wine Cellar
Run by a Swiss man with a love of wine, Wine Cellar also has tables and chairs for you to sit down and enjoy a glass or two before
you make your purchase (not all bottles are available to taste).
Wine Cellar has an extensive collection of Italian stuff, too, as well
as lots of imported wine and cheese which you can order as sandwiches or on platters (or packed up for home use) while you drink.
G/F, S31, 541 Sukhumvit Soi 31, 02-662-1355
Emporium Wine Cellar
Pretty small, compared to the likes of Villa and Central, this one
still packs a decent variety, as well as some cheap wine-related
gadgets like vacuum pumps, pourers and foil cutters. They have an
extensive selection of other hard alcohol and tobacco as well.
5/F, The Emporium, Sukhumvit Soi 24, 02-261-4559
Q&A William Schillinger
Your restaurant is called Napa.
Were you thinking of food or
of wine when you opened it?
The Swiss owner of Napa (see
page 10) speaks of his California wine-focused restaurant.
Wine. But we wanted to do
light, European cuisine. It was
quickly misunderstood by
people, asking if we were
doing Mediterranean. So we
now say its European cuisine
with a Californian influence.
Californian wines have much
stronger flavor and alcohol so
we wanted to offer a cuisine
with stronger flavors than traditional European food. We try
not to use cream or butter.
The flavor is from vinegar, citrus and non-saturated oils like
olive and sunflower.
What’s the reception here, to
Californian wines. Are people
still Bordeaux obsessed?
The advantage with Californian wines is that the producers either do French style or
Californian style, so customers
more accustomed to French
wines can choose from the
many French-style wines. We
do have an international wine
list as well. But 85% of our
sales are Napa wines.
What’s your favorite affordable wine on your wine list?
The Lyndenhurst by Spottswoode, at B3,000, is fantastic
value for money. It has a typical Californian character: wellrounded with a typical berry
ending. Compared to European cabernets, you really get
more fruit, more berries. It
goes with any red meat, from
lamb, to beef or duck.
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Wine Loft
Just up the street from Wine Cellar, this branch of Wine Loft may
have a relatively small (and mostly not-that-cheap) selection, but
we love their Wine Preserver, which lets you taste up to six wines,
dispensing tastings, half-glasses and full glasses. They also do light
food fare and have comfy couches and occasional live music.
Sukhumvit Soi 31, 02-260-0027, www.wineloft.com n
Wine Loft
how to
Serve and Drink Wine Properly
1 Let it breathe. Most red wines will improve
after 15-20 minutes exposure to air, though a
highly tannic red might do better with an hour.
The exception is delicate, aged wines, which
should be served almost immediately.
6 Serve white wine a bit chilled. This doesn’t
mean half-frozen. Keep it in the fridge or ice
bucket, but let it warm just a little before serving. If the wine is too cold, hold the bowl of
your glass for just a minute to warm it up.
2 Don’t fill it up! It’s tempting to take “top it
up” literally, but trust us, you’ll look silly when
you try to swirl your wine and end up spilling it
all over yourself.
7 Decant as needed. Some aged red wines
may have sediment at the bottom, and no one
wants to see that in their glass. If you see anything in the bottle, set the bottle upright for
thirty minutes (or more, depending on the
wine), then decant slowly.
3 Finish the bottle. Some wines improve with
age, but this does not apply to opened bottles.
The wine will start oxidizing right away, so get a
vacuum pump or drink it up in a day or two, if
not the same night.
4 Open it correctly. Insert the corkscrew at an
angle so that the tooth goes straight into the
wood. Twist, twist, twist, then pull up carefully
to avoid corking the bottle. If the cork does
break, it’s not the end of the world. The wine
should still be palatable if drunk right away.
5 Don’t serve red wine cold. Red wine should
be served at room temperature so that you can
catch all of the nuanced flavors. Since Bangkok
room temperature is a bit higher, you might
want to stick it in the fridge for 30 minutes, but
ice cold is definitely unacceptable.
8 Spit or Swallow? Get your head out of the
gutter; we’re talking about wine. We would
never advocate wasting fine wine, but if you
find yourself at a serious tasting event, it’s customary to spit into the bucket provided. Don’t
worry, no one does it elegantly.
9 Store it the right way. If you must keep
wine hanging around, a wine vacuum pump
will keep it in better condition.
10 Enjoy! Remember: the best wine is the one
that you like best. Don’t let anyone tell you otherwise.
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WINE TASTING
Wine Tasting
How to appreciate wine in four easy steps.
SEE
Wine experts say you need
good daylight and a white surface to assess wine. We say it’s
an excuse to drink in the day.
Tip your glass at about 45
degrees, and examine the color.
What to look for: Clarity—is it
clear or cloudy? A cloudy wine
could be faulty. Intensity—is the
color pale or dark? For example
a New Zealand Sauvignon Blanc
is usually much paler than a
French Chardonnay. Color—is
your white wine straw-like in
color? Gold? Tints of green can
indicate a young wine. Unlike
white wine, red wine gets paler
with age, starting out dark purple and moving from ruby
through to tawny.
SWIRL
Swirling brings the wine into
contact with air, releasing aromatic compounds. It’s a good
idea to do this immediately
before you sniff. Only fill the
wine glass a third of the way or
else you’re gonna spill.
What to look for: See how the
wine drips down the inside of
the glass in rivulets? These are
called the legs or the tears. Are
they thin or fat? Do they fall
slowly or quickly? These signs
indicate the sugar and/or alcohol levels in the wine. The fatter
and slower the legs, the higher
the levels and the fuller the
body of the wine once it’s in
your mouth.
SMELL
Need we remind you that taste
has largely to do with smell? So
pay attention. Get your nose
right in there.
What to look for: Don’t be disheartened if the experts say
“butterscotch” and “freshly-cut
grass” and all you can come up
with is “yummy.” It gets easier
with practice. If you’re having a
hard time pinpointing what
you’re smelling, start by categories. Does it smell flowery?
Fruity? Spicy? Which flowers,
which fruits, which spices? See
page 17 for more lingo.
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grape Gear
4 items every wine lover should own.
2
3
1
4
1 Vaccuum Pump
B240 from Emporium Wine Cellar, see page 26
Even in the fridge, opened wines rapidly deteriorate in a day
or two. That’s where this handy (and cheap!) gadget comes
in. Stick one of the rubber corks into the bottle, fit the pump
over it and pump away until it feels nice and tight.
SIP
Suck in a bit of air with your
mouth half-full of wine, which
will whoosh the aromatic compounds to the nasal engineering
in the back of your mouth.
Make sure it touches all parts of
your tongue.
What to look for: Acidity—a
good wine needs some to make
it taste fresh and balance the
fruitiness. Sweetness—is it
sweet or is it dry? Use the tip of
your tongue for this. Tannins—
an astringent quality, like you’ve
just drunk super strong tea, is
essential in moderate amounts
to balance the fruit in red wines.
Finish—how long does the taste
stay in your mouth? A good
wine lasts.
2 Thermometer
B1,850 from 5/F, Emporium, Sukhumvit Soi 24
Following the suggested temperature of individual wines
greatly enhances your enjoyment, and this very sexy thermometer will also make you look super knowledgeable.
3 Carafe
B1,600 from Wine Loft, see page 27
Carafes are a nice, slick way of serving your wine, particularly
if the color is especially beautiful (or if you bought a super
cheapo bottle and don’t want anyone seeing the label).
4 Decanter
B900 from Wine Connection, see page 25
If your wine has some sediment, the wide base of the
decanter will not only collect the sediment and let it settle to
the bottom and not in your wine glass, it will also expose
more of the wine to the air. Do let the wine sit for 15 minutes
after decanting to allow everything to settle, though.
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vineyard vacations
Vineyard
Vacations
Domestic destinations for grape-picking, wine tasting
or just a nice day out in the country.
GranMonte
Less than two hours away from Bangkok, on the edge of Khao Yai
National Park, Granmonte is a thoroughly idyllic experience. With a
guest house (rooms from B4,200) on the premises, it’s easy to see
why people stick around. Their restaurant, Vin Cotto, overlooks the
lush vineyard and offers comforting European style fare, with plenty
of foie gras and filet mignon to accompany your glass of Syrah or
Chenin Blanc. The winery also offers complimentary private tours,
but guests need to reserve in advance. Once a year, for the February
harvest, teams of amateurs pit their grape-picking skills against one
another.
52 Moo 9 Phayayen, Pakchong, Nakornrachasima, 03-6227334-5. www.granmonte.com
Granmonte
chateau de loei
The first producers of Thai wines, back in the early 90s, Chateau de
Loei has its vineyards in the cooler climes of Loei province, where
the weather is said to be similar to that of southern France. Their
adjacent hotel, Rungyen Resort, offers modest accomodation, with
rooms costing B695-B3,050, depending on size and season. Avoid
the rainy season, but December is lovely and chilly. They do activities such as vineyard tours (with a lecturer) and tastings of their
wines and juices at the shop.
165 Moo 10, Rong Chik, Phu Rua, Loei, 087-693-5656
PB Valley Winery and Vineyard
PB Valley Winery
Another vineyard located right by Khao Yai National Park, PB Valley
encompasses 800 acres of pristine vineyards. Entrance is free, and
for B200, visitors can tour the facilities in a cute train-like vehicle
and sample a few sips of their product. For those looking for a
slightly more luxurious experience, PB Valley offers B700 tours that
include either lunch or dinner. Tour schedules vary, so it pays to
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check in advance. For those who want further wining and dining, PB
Valley’s restaurant, The Great Hornbill Grill should satisfy. (Incidentally, there’s going to be a Bangkok branch open by year-end.)
102 Moo 5, Phaya Yen, Nakorn Ratchasima, 03-622-6415-16.
www.khaoyaiwinery.com
Hua Hin Hills Vineyard
If you’re looking for a weekend getaway, Southeast Asia’s largest
winery and vineyard is located a mere 50km outside of Bangkok.
Siam Winery produces a whopping 30 million liters a year—if anyone can make Thai wine a serious contender in the global market,
it’s them. Visitors who want to see how it’s done can venture over
Mon-Sat to take a tour of the facilities, followed by the obligatory
wine tasting (B400). For an extra B300, they’ll throw in lunch so you
have something to nibble on while surveying the beautiful 500 acre
grounds. Their actual vineyard, Hua Hin Hills, offers the chance to
explore a vineyard, as well as taste their international selection of
food paired with their Monsoon Valley wines. March is the annual
harvest season, with lots of fun activities for visitors, too, so consider
making the visit then.
204 Moo 9, Baan Khork Chang Patana, Nong Plup, Hua Hin, Prachuap Khiri Khan, 081-701-8874. www.huahinhillsvineyard.com
or www.siamwinery.com n
Hua Hin Hills Vineyard
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www.asia-city.com
22/F, Silom Center Bldg., 2 Silom Rd., Suriyawongse, Bangrak
Bangkok 10500 T: 02-624-9696 F: 02-237-5656
bkmagazine@asia-city.co.th www.bkmagazine.com
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