Food and Wine Pairing Guide

www.monsoonvalleywine.com

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www.huahinhills.com

COME VISIT US AT HUA HIN HILLS VINEYARD

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TABLE OF CONTENT

WHITE WINES Blended White 4

Colombard 5

ROSÉ WINES Blended Rosé 6White Shiraz (Rosé) 7

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 8Shiraz 9

SWEET WINES Muscat, fortified wine 10

Wine & Food MatchingUniversally known in its unique combination of salty, sweet, sour, spicy and bitter, typical Thai dishes have strong tastes and powerful flavours derived from spices and ingredients. With so many contrasting flavours, there is no chance that any other wine will be a more perfect match than local Thai wine. Kathrin Puff and team had excelled the knowledge of Thai food, thus the carefully crafted Monsoon Valley is guaranteed to be best match with Thai food. It not only complements the beautiful combinations of local Thai ingredients, but also significantly offers the authentic Thai dining experience that no other wines are comparable.

This guide will help you choose the right wine for the right dish, and increase your pleasure of dining with a perfect food and wine pairing for every of your meal.

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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

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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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

AWARDSVintage 2011• Bronze Medal: Decanter Worldwide Award, UK 2012• 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

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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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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.

Shiraz Rosé (White Shiraz)(Rosé Wine)with Phad Thai Goong Sod

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.

AWARDSVintage 2011• Bronze Medal: Decanter Worldwide Award, UK 2012• Commended Award, IWC, UK 2012• Silver Medal: Japan Wine Challenge, Japan 2011

• Trophy for Best Discovery Wine, Japan Wine Challenge, Japan 2011• Best of Thai Wine, Japan Wine Challenge, Japan 2011

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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

AWARDSVintage 2010• Commended Award, IWC, UK 2012• Bronze Medal Decanter, UK 2011 • Commended Award IWC, UK 2011

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AWARDSVintage 2011• Silver Medal: Syrah du Monde, France, 2012

Vintage 2010• Commended Award, IWC, UK 2012

• Silver Medal Premium Class FBAT wine Challenge,Thailand 2011• Bronze Medal : Hong Kong International Wine and Spirit Competition, Hong Kong 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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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.

Chenin Blanc Late Harvest (Sweet Wine) with Thai dessert, mango-sticky rice with coconut milk

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.

AWARDSVintage 2010• Commended Award : IWC, UK 2010

Vintage 2009• Bronze Medal : Japan Wine Challenge, Japan, Jul 2009

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AWARDSVintage 2011• Seal of approval : Japan Wine Challenge, Japan 2011