Monsoon Valley, the leading producer of Thai wines and winner of 237 awards, took Thai wine appreciation to the next level on Jul 26 when it hosted an 8-course wine pairing dinner at Sra Bua by Kiin Kiin.

The restaurant, founded in the Siam Kempinski hotel by Danish chef Henrik Yde-Anderson, owner of Denmark’s one-Michelin star Kiin Kiin, is hailed as one of the most inventive Thai restaurants in the country.

The dinner, especially designed by Yde-Andersen, explored the range of flavor profiles and food pairings that Monsoon Valley vineyard’s wines are capable of. To start, rich seafood flavors of laksa-style crab with oyster tempura and grilled squid in egg yolk met with Monsoon Valley’s delicate and elegant Colombard, a medium bodied wine not dissimilar from Sauvignon Blanc.

Next, a crisp, white Shiraz complemented the citrusy profile of apple salad in yuzu dressing, while bringing out the natural sweetness in a fillet of seabass.

One of Sra Bua’s signature courses sees red curry served as a liquid nitrogen-frozen granite to accompany Maine lobster, hidden under a sea of lychee foam. Here, the bold yet fresh flavors of the curry were brought out by a ruby red Shiraz, known for its flavors of plum and spice.

To finish, the Monsoon Valley Chenin Blanc Late Harvest’s honey and dried fruit notes were the perfect accompaniment to Yde-Andersen’s “Flower Shop,” a dessert that takes its inspiration from Thai garlands, brimming with jasmine fragrance.

One Thailand’s most successful vineyards, Monsoon Valley is a part of Siam Winery. Its vineyards sit in the hills of Hua Hin, where the dry, hot terrior has resulted in rich and unique flavor characteristics that have garnered 237 awards from nine world-class competitions from 2008-2017. Monsoon Valley even picked up a sixth place award from among more than 17,000 wines during the Decanter World Wine Awards 2017.

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