food and wine pairing
DESCRIPTION
Food and Wine PairingTRANSCRIPT
Food and Wine Pairing Guide
www.monsoonvalleywine.com
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www.huahinhillsvineyard.com
COME VISIT US AT HUA HIN HILLS VINEYARD
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TABLE OF CONTENT
SPARKLING WINES
Brut Blanc de Blancs (White) 4
WHITE WINES
Blended White 5
Chenin Blanc Medium Dry 6
Colombard 7
Cuvée de Siam Blanc 8
ROSÉ WINES
Blended Rosé 9
White Shiraz (Rosé) 10
Sangiovese Rosé 11
Monsoon Valley Wines are award-winning wines made
from carefully selected grapes grown at Hua Hin Hills Vineyard
in Thailand. The leading new latitude wine is crafted by Siam Winery
winemaker Kathrin Puff and her team, who combine old world
values with new world enthusiasm and state-of-the-art winemaking
equipment. Aromatic, enticing and renowned for their subtle aromas
and expressive taste, Monsoon Valley Wines have attracted a following
in Thailand and at Thai restaurants around the world.
RED WINES
Blended Red 12
Shiraz 13
Cuvée de Siam Rouge 14
SWEET WINES
Chenin Blanc Late Harvest 15
Trio Medium Dry 16
Muscat, fortified wine 17
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Brut Blanc de Blancs(Sparkling White)with Larp Pla
AWARDSVintage 2009
• Bronze Medal, FBAT Wine Challenge,
Thailand 2011
PAIRED WITH LARP PLA
A unique Thai salad made with minced
fish fillet, spices and herbs, blending
local ingredients in the right quantities
is key to this dish’s success. Indeed,
it’s the spices and herbs that enhance
both flavour and texture and the spicier
the salad, the more delicious it is. Fine, fresh
and bubbly, Monsoon Valley Brut Blanc
de Blancs cools the mouth, tones down
the spiciness and refreshes your palate
ready for the next bite..
TASTING NOTES
This light sparkling wine from Chenin Blanc,
Colombard and Viognier grapes is made
in the traditional champenoise method.
Monsoon Valley Brut Blanc de Blancs
is delicate and fruity with green apple
notes and hints of brioche and walnut.
Elegant, with a light, mineral finish and fine
bubbles, Monsoon Valley Brut Blanc de
Blancs can be enjoyed as an aperitif or with
fresh seafood. It’s also perfect for toasting
and celebrating happy occasions.
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Blended White(White Wine)with Gaeng Keaw-Wan Kai
AWARDSVintage 2009
• Bronze Medal-The Beverage Tasting
Institute’s Wine Competition, USA 2009
Vintage 2008
• 86 points on Robert Parker website;
Tokyo Sep 2008
Vintage 2007
• Bronze Medal, FBAT International Wine
Challenge, Thailand, 2007
PAIRED WITH GAENG KEAW- WAN KAI
An herbaceous green curry with a rich taste,
the tender chicken is flavoured with herbs
and coconut milk. Chenin Blanc has a fresh
and mouthful texture, which pairs perfectly
with the savoury chicken. Malaga Blanc adds
an authentic local hint while the Colombard
grape supports a crisp and clean acidity
that cleanses the palate and enhances
the appetite.
TASTING NOTES
A light, dry, fruity white wine with delicate
citrus and ripe melon aromas, Monsoon
Valley Blended White is made from
Chenin Blanc, Colombard and Malaga
Blanc grapes. With a light-to-medium body,
a medium finish and crisp acidity with
a hint of sweetness, Monsoon Valley Blended
White goes well with sweet, spicy Thai
and Asian dishes like Gaeng Keaw-Wan Kai
(green curry chicken) or Tom Kha Kai soup.
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AWARDSVintage 2011
• Bronze Medal, Japan Wine Challenge,
Japan 2011
• Bronze Medal, FBAT Wine Challenge,
Thailand 2011
PAIRED WITH SEAFOOD SALAD
Fresh and bursting with taste, the salad
is served with a dressing that’s at once
sweet, sour and spicy. It’s enriched
by the savory seafood and the aromas
pair perfectly with all the herbs. The wine
is very well harmonized with the dish, with
the fruitiness lingering until the last bite.
TASTING NOTES
A wine with good acidity and “spritz”, this
medium-bodied wine is enjoyable with aromas
of peach, apricot, honey, quince and hint of guava.
Elegant on the palate with a touch of sweetness,
Monsoon Valley Chenin Blanc Medium Dry
is fresh and crisp yet mouthful on the mid-palate
and long finish. It is ideal for hot and spicy dishes
or salads.
Chenin Blanc Medium Dry (White Wine)with Seafood salad
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AWARDSVintage 2011
• Bronze Medal, Japan Wine Challenge, Japan 2011
• Vote best white wine from APEC wine Challenge
San Francisco, USA, 2011
Vintage 2010
• Commended Award IWC, UK 2010
• Silver Medal : Wine Style Asia Award, Singapore, 2010
• Seal of approval : AWC Int’l Wine Challenge Vienna,
Austria, 2010
PAIRED WITH SOM TAM
This fresh, crisp and spicy papaya salad
is balanced with salty, sweet and sour
flavours. A fresh and well-chilled Monsoon
Valley Colombard complements the dish,
refreshing the palate and reducing the dried
prawn unami. It combines perfectly with
the textures and freshens the palate
throughout the dish.
TASTING NOTES
A delicate and elegant style similar
to a Sauvignon Blanc characterizes
the Monsoon Valley Colombard. Its light to
medium body, crisp acidity and complex aromas
of citrus and green apple with a floral hint,
give Monsoon Valley Colombard a long finish
with lemon and grapefruit flavours. It’s ideal for
sipping on a hot day or as an accompaniment
to such Thai favourites as Som Tam (spicy
papaya salad) or Moo Satay (grilled pork strips
on a skewer), as well as Indian and western
dishes.
Colombard (White Wine) with Som Tum
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AWARDSVintage 2010
• Gold Medal Mundus Vini International Award,
Germany, 2011
• Silver Medal , AWC Vienna, Austria, 2011
• Silver Medal, FBAT Wine Challenge, Thailand 2011
PAIRED WITH POO PHAD PONG GAREE
A spicy, creamy dish with a very powerful
flavour, this toasty crab curry is rich
in taste and texture. Monsoon Valley Cuvée
de Siam Blanc cleanses and cools the palate
and complements perfectly both flavour
and taste. The medium-bodied white
enhances the sweet taste and texture
of the crabmeat.
TASTING NOTES
Made from only the healthiest and ripest Chenin
Blanc and Colombard grapes, Monsoon Valley
Cuvée de Siam Blanc is an elegant and graceful
wine loaded with pear, honey suckle, apple
white flower and spice aromas. Resembling
a great white Burgundy in style and with
a tiger label created by Thailand’s national
artist Thawan Duchanee, Monsoon Valley
Cuvée de Siam Blanc is an impressive crisp,
dry and medium-bodied white wine with
a satin texture and a long finish that is pleasant
on a hot day or paired with spicy Thai crab.
Cuvée de Siam Blanc(White Wine)with Poo Phad Pong Garee
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AWARDSVintage 2011
• Commended Award IWC, UK 2011
• Bronze Medal, FBAT Wine Challenge, Thailand 2011
PAIRED WITH TOM YUM GOONG
This spicy and aromatic soup is made
with fresh Thai herbs and spices with
crunchy prawns adding the substance
and the richness. The versatile Monsoon
Valley Blend Rosé enhances the flavour
of the soup with its superb berry fruit,
while its freshness and nuance acid cools
down the spiciness and even makes the
prawns taste sweeter. Take a sip and now
you are ready for the next bite.
TASTING NOTES
Made from a trio of Chenin Blanc, Colombard
and Shiraz grapes, Monsoon Valley Blended
Rosé is a fruity, versatile wine. Its light body
with mango and red berry aroma and a hint
of citrus, make Monsoon Valley Blended Rosé
a refreshing, stylish choice for dining on hot
summer days and a perfect accompaniment
to spicy Asian and Thai dishes like Tom Yum
Goong or sweet Phad Thai noodles.
Blended Rosé(Rosé Wine)with Tom Yum Goong
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AWARDSVintage 2011
• Silver Medal: Japan Wine Challenge,
Japan 2011
• Trophy for Best Discovery Wine, Japan Wine
Challenge, Japan 2011
PAIRED WITH PHAD THAI GOONG SOD
Soft and nutty, these stir-fried noodles
with crunchy fresh prawns are served with
banana flowers as a condiment. Monsoon
Valley White Shiraz Rosé, with its nuance
of acid and the superb firm berry fruit,
complements the taste of Phad Thai very
well. The fresh, cool, fruity and crisp acid
refreshes and cleanses the palate, taking
away the starch of the carbohydrates.
TASTING NOTES
Thailand’s first-ever crafting of Shiraz grapes into
white wine style, Monsoon Valley White Shiraz
Rosé is intriguing and racy, with hints of red fruits
and black pepper and a pale salmon colour.
Refreshingly crisp acidity that’s well balanced
by red berries flavour and light tannin give
the medium-bodied Monsoon Valley White
Shiraz a tingling finish that makes it suitable
for any time of day.
White Shiraz(Rosé Wine)with Phad Thai Goong Sod
• Best of Thai Wine, Japan Wine Challenge,
Japan 2011
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AWARDSVintage 2011
• Seal of Approval, Japan Wine Challenge,
Japan 2011
• Silver Medal Premium Class FBAT wine Challenge,
Thailand 2011
PAIRED WITH LARB KAI
The spiciness and the complexity of Thai
herbs give this minced chicken salad
its wonderful savoury taste while the saltiness,
sourness, sweetness and spiciness jazz
it up to make it uniquely Thai. Monsoon Valley
Rosé Sangiovese offers fruity berry notes
and a mouthful taste, with the aromatic notes
in the wine adding even more complexity
to the dish. Drink it well chilled.
TASTING NOTES
Delicious and seductive, Monsoon Valley
Sangiovese Rosé is the first ever bottled wine
in Thailand from the famous Tuscan grape
varietal that is the base for many premium
Italian wines like Chianti and the Super Tuscans.
The characteristic of the Sangiovese grape
is quite evident with aromas and notes
of amarena (sour) cherry, tea, liquorice,
plum and violet. A wine with a tannic “bite”,
it is structured like a serious rosé and pairs
well with chicken, heartier fish dishes,
or Mediterranean dishes as well as Thai curry.
Sangiovese Rosé(Rosé Wine)with Larb Kai
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AWARDSVintage 2010
• Bronze Medal Decanter, UK 2011
• Commended Award IWC, UK 2011
PAIRED WITH PHAD KRA PHAO KAI OR MOO
Lightly spicy from the Shiraz and
herbaceous both on the nose and on the
palate, the wine complements minced
pork or chicken and harmonizes with
the oils of the stir-fries. Ideal for sipping,
a Monsoon Valley Red Blend balances well
with spicy flavours and earthy ingredients
and tastes.
TASTING NOTES
A wonderfully soft, textured red wine
specially crafted for Thailand’s hot climate
and seasoned dishes, Monsoon Valley Blended
Red is made from Shiraz and the indigenous
Pokdum grape. Light berry aromas, minty with
a hint of smoky, low tannin and light bodied,
Monsoon Valley Blended Red is an excellent
accompaniment to red curries and other spicy
Asian dishes like fiery Thai Kra Phao Moo (ground
pork with holy basil) or Kai Phad Med Mamuang
Him Ma Phan (Chicken with cashew nut).
Blended Red (Red Wine) with Phad Kra Phao Kai or Moo
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AWARDSVintage 2010
• Silver Medal Premium Class FBAT wine Challenge,
Thailand 2011
PAIRED WITH RED DUCK CURRY WITH GRAPE
The rich tannins of the Monsoon Valley
Shiraz complement the textures and tastes
of curried duck. The smoky aroma from
the wine pleasantly mirrors the aroma
of the duck. The curry cuts back the tannin,
making this pairing better rounded and more
enjoyable.
TASTING NOTES
Made from carefully selected Shiraz grapes,
Monsoon Valley Shiraz is spicy, ripe plum
and sour cherry slowly matured in German
and French oak barrels to develop rich
flavours of coffee and chocolate notes. A rich,
well-balanced and structured red wine, with
a full-body, acidity and tannin, Monsoon Valley
Shiraz is enjoyable alone or with grilled lamb,
pastas with red sauces, spicy Thai kai yang
(grilled chicken), Panang Nua (curried beef)
or Kang Pet Ped Yang (red duck curry).
Shiraz (Red Wine) with Red duck curry with grape
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AWARDSVintage 2010
• Gold Medal : AWC Int’l Wine Challenge Vienna,
Austria, 2010
• Trophy Winner Hong Kong, Int’l Wine & Spirits
Competition, 2010
PAIRED WITH STIR FRIED DUCK WITH CASHEW NUT
This dish is rich, complex and spicy.
The gamey note of the dish complements
the gamey and smoky aromas of the Shiraz
while the berry fruity acid from the Sangiovese
helps cut the richness and refreshes
the taste buds. The dish is enhanced
by the wine both on the nose and
on the palate.
TASTING NOTES
Made from the oldest and the best vines,
Monsoon Valley Cuvée de Siam Rouge is a rich
red wine blended from Shiraz and Sangiovese
grapes and aged in French oak barrels then
bottled unfiltered. A deep red wine with rich
aromas of blackberry, Amarena cherry, coffee,
pepper and chocolate, spicy and medium tannin
and long finish, Monsoon Valley Cuvée de Siam
Rouge resembles a great Northern Rhone Valley
red and pairs well with meats, stews, grilled rack
of lamb or traditional Italian meat dishes like
bistecca Fiorentina and ossobucco.
Cuvée de Siam Rouge (Red Wine) with Stir-fried duck with cashew nut
• Silver Medal : Wine Style Asia Award, Singapore,
Oct 2010
• 84 Points, Robert Parker, August 2010
• 80 points Mundus Vini, Germany, 2010
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AWARDSVintage 2010
• Commended Award IWC, UK 2010
PAIRED WITH THAI DESSERT, MANGO-STICKY-RICE WITH COCONUT MILK
Sweet mango enjoyed with the rich, nutty
and complex textures of fresh coconut milk
harmonizes perfectly with the rich, creamy
and complexity of the ripe fruit with refreshing
acidity that characterizes Monsoon Valley
Chenin Blanc Late Harvest.
TASTING NOTES
A superb, aroma-rich sweet wine, Monsoon Valley
Chenin Blanc Late Harvest is made from shriveled
Chenin Blanc grapes left to ripen on the vine
to gain more sugar then gently pressed, slowly
cold fermented, filtered and partly aged in oak
and stainless steel. A nectar-like wine, lush with
aromas of dried orchard apples and white peach,
Monsoon Valley Chenin Blanc Late Harvest
is creamy, with an elegant acidity and long finish
that goes well with foie gras on toast or slowly
sipped while sampling a platter of cheeses.
Chenin Blanc Late Harvest (Sweet Wine) with Thai dessert, mango-sticky rice with coconut milk
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AWARDSVintage 2011
• Seal of approval : Japan Wine Challenge,
Japan 2011
PAIRED WITH POH PIA SOD GOONG
A crispy Poh Pia with the smoky and salty
flavours of fresh prawn gives a savory
bite on the mid-palate. Monsoon Valley
Trio Wine Medium Dry’s nuance acid
and the superb firm fruit of the wine
are well matched and cleansing, refreshing
the palate for the next bite.
Alternatively pair with desserts and fruits.
TASTING NOTES
A trio of grapes, Colombard, Chenin Blanc
and Muscat, are blended by skin contact
for two hours before pressing to achieve this
unique drinking experience. Cold fermented
and aged in stainless steel tanks, Monsoon
Valley Trio has the appearance of a German
Kabinett. The three aromatic varietals produce
a wine that’s rich in aroma with hints of Rosé
petals, peaches, pineapple and quince. Light
and seductive on the palate, it balances natural
sweetness and acidity with ease. This wine
is ideal with Thai appetizers and salads.
Trio Medium Dry (Sweet Wine) with Poh Pia Sod Goong
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AWARDSVintage 2011
• Seal of approval : Japan Wine Challenge,
Japan 2011
PAIRED WITH BEEF PANANG
The rich, sweet and powerful Monsoon Valley
Muscat can cut through the rich and spicy
character of this dish with its strong beef
flavours and complex tastes, thus making
for a harmonious match.
Alternatively pair with desserts and fruits.
TASTING NOTES
A dark salmon-pink fortified wine made from
Muscat grapes, Monsoon Valley Muscat
fortified wine is deliciously sweet and well
balanced. Smooth and velvety on the palate,
its lush aromas of lychee, Rosé and cherry
blossom make Monsoon Valley Muscat
fortified wine an excellent choice with dessert
or for sipping on its own.
Muscat, fortified wine (Sweet Wine) with Beef Panang
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OUR INTERNATIONAL PARTNERS
MONSOON VALLEY WINES AVAILABLE AT
Asia Express Food Address : Kilbystraat 1, 8263 CJ Kampen (Netherlands) Phone : 31 383 329 082 Fax : 31 383 329 045 Email : [email protected] Website : www.asiaexpressfood.nl
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OUR INTERNATIONAL PARTNERS
Richmond Marketing Address : 1st Floor Harmony court, Harmony row, Dublin 2, Ireland Phone : 353 1 631 6100 Fax : 353 1 639 4882 Email : [email protected] Website : www.richmondmarketing.com
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IRELAND
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USA
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UK
Asia Express Food Address : Kilbystraat 1, 8263 CJ Kampen (Netherlands) Phone : 31 383 329 082 Fax : 31 383 329 045 Email : [email protected] Website : www.asiaexpressfood.nl
Asia Express Food Address : Kilbystraat 1, 8263 CJ Kampen (Netherlands) Phone : 31 383 329 082 Fax : 31 383 329 045 Email : [email protected] Website : www.brandinspiration.com
Sirius Group Address : Le Victoria Palace, 13 Boulevard Princesse Charlotte, 98000 Monaco, FRANCE Phone : 377 9999 9150 Fax : 377 9999 9140 Email : [email protected] Website : www.sirius.mc
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