Look on any Bangkok restaurant wine menu and chances are you’ll be confronted with two choices of white by the glass: sauvignon blanc and chardonnay. Look a little closer and you’ll probably find that the sauvignon is from New Zealand. 

Although New Zealand is considered relatively new in the global wine industry—and with its limited landmass, its wine production is fairly small—the country has made a name for itself as a producer of sauvignon blanc. 

“Thai people drink a lot of sauvignon blanc from New Zealand... It has been a big hit and is still a big hit among restaurant customers,” says Thanakorn Mankit, group sommelier at Foodie Collection.

 

With its bursts of tropical fruits and intense grassy undertones, this wine has a unique flavor that is easy to understand and to enjoy, which has wine drinkers hooked from beginners to sommeliers. Seconding this, the beverage manager and head sommelier at Grand Hyatt Erawan Bangkok Hotel, Supapong “Noom” Mekprasart, says: “Sauvignon blanc is an aromatic grape and is one of the most common grapes found in Bangkok, along with chardonnay, pinot noir, merlot and cabernet sauvignon.” 

While it may not be possible to cultivate sauvignon blanc grapes in Thailand’s sweltering humidity, New Zealand’s cool climate is perfect: “The best New Zealand sauvignon blanc you could find is from Marlborough—it’s located on the South Island, next to the Pacific Ocean and it receives the wind from the sea giving it a slightly cooler climate than the North Island,” says Noom.

 

Marlborough is split into two valleys: Wairau Valley, where stony soils result in a more mineral taste, and the Awatere Valley, where a cooler and drier climate leads to a longer growing season and more herbaceous flavors. Commonly, Marlborough Sauvignon Blanc is a blend of both valleys.

“Nelson, located on the South Island is an alternative location to grow sauvignon blanc grapes, because it also receives a lot of ocean wind for a cooler climate,” says Noom. “The cooler the climate, the higher the acid, and acid is what makes wine fresh,” he continues. 

New Zealand sauvignon’s fresh and fruity taste means it can easily be paired with dishes from across the world—and Thai food is no exception: “You can pair it with Thai dishes like fried chicken with herbs, steamed fish with lime, corn som tum or fruit som tum—though nothing too sour—or even fresh spring rolls because they come with that sweet tamarind dipping sauce which goes so well with the wine,” recommends Noom. “No grilled fish, nothing creamy, definitely no noodles because New Zealand Sauvignon Blanc is light bodied, so can be overpowered when paired with such strong-flavored dishes,” says Noom. “Pad kaprao is ok, but it has to be prawn or minced chicken—and also not too spicy as the Sauvignon Blanc has a lot of acid, which can confuse your tongue when paired with spicy food,” he continues.

 

 

Bangkok sommeliers recommend their favorite Sauvignon Blancs for around B1,000
 

“Sileni Estates is a premium winery in Hawke’s Bay. Due to the climate in this region, this wine has a fruity flavor and a mineral texture. The grapes were also grown on various soil types, which give the wine depth and complexity.”
- Supapong “Noom” Mekprasart, beverage manager and head sommelier at Grand Hyatt Erawan Bangkok Hotel.
B880 at www.facebook.com/bkkbev

 

“Garfish wine has gained significant recognition on the Asian market, including Thailand, over the last couple of years. This is a typical cool region wine with its fresh flavor of passion fruit, citrus and grass—it has a true Marlborough character.”
- Supapong “Noom” Mekprasart, beverage manager and head sommelier at Grand Hyatt Erawan Bangkok Hotel.
B1,080 at www.winedeedeegroup.com

“Nelson is cooler than Marlborough, which makes the wine fresh with acidity and gives a strong character of apple, guava and grassy morning dew.”
- Thanakorn Mankit, group sommelier at Foodie Collection.
B637 at www.winedeedeegroup.com

“This bottle was developed by Austrian winemaker Bertold Salomon in cooperation with his friend, New Zealand winemaker Christopher Andrew. The result: a Marlborough Sauvignon Blanc which thrills with a delicate, fruity and nuanced character. Perfect with seafood.”
- Nuttiya “Lily” Wisootsut, assistant director at Fabulous is Needed (Fin Wine).
B1,200 at www.fin-wine.com

 

“Well, one factor is vintage…it has a young, fresh and classic NZ style. It is also biodynamic, which isn’t always a determining factor for me, but it’s a real bonus for Marlborough, where farming is very commercial.”
- Greg Plowes, Manager/sommelier at Bo.lan
B1,100 at www.winegarage.asia