Monsoon Valley Red
Monsoon Valley Red is a blend from grapes grown on the amazing ‘floating
vineyards’ north of the Gulf of Thailand. Monsoon. Aged for 2 months.
Description: Ruby robe with bright and clean red fruit aromas. Violet and spices on the palate supported by subtle oak. This wine is medium-bodied with a round and velvety finish.
Food pairing:
red curries and meat dishes.*
Monsoon Valley White
Monsoon Valley white is made from 80% Malaga Blanc, 20% Colombard, grapes
that thrive on the 'floating vineyards' by the Pak Chong region of Thailand.
The grapes are carefully selected and the delicately pressed must is
fermented with Champagne yeast under strict temperature control. Monsoon
White is fermented for 20-30 days in stainless steel vats and aged for 2
months. The wine rests in cool cellars for 6 months prior to release.
Description: Pale with green hue. Fresh and delicate aromas of citrus, with a touch of watermelon enhances its character. This light-bodied wine has crisp acidity and finishes with medium length.
Food pairing:
all kinds of steamed or grilled seafood dishes. This white also pairs well
with Thai fish cakes, pad Thai noodles, prawn wraps, and various Thai salads
(yum). *
Monsoon Valley Rose is 20% Pokdum, 64% Malaga Blanc, and 16% Columbard. It is produced by the saignee method and fermented for 2-3 weeks at a cool temperature in stainless steel vats.
Description: pink (onion skin) with an orange tinge. On the nose it displays red fruit aromas. The palate offers watermelon flavor mixed with exotic fruits (mango, kiwi). This light-bodied wine is crisp, fresh with a delicate finish.
Food pairing: most sweet & sour dishes or appetizers with sweet dipping sauce, such as spring rolls and satays. This rose also pairs well with pad kee mao and other noodles.*
*From Singha Website