Wolf Blass hosts luncheon to inspire Thais matching wine with local dishes for the holidays

Guests at today’s event were taken through nine of Baan Khanitha’s popular Thai dishes chosen specifically by Chef Sompong, served with delicious Australian wines from the Wolf Blass brand, to highlight the complementary nature of Thai sauces and wines. Lucky diners were also introduced to matching techniques to help match the beautiful Thai food with their favourite drink and leaving it up to them to choose their preferred pairing.

Launched in partnership with Michelin Guide last November, the 'Find Your Flavour’ campaign highlights the complementary nature of Asian dishes with wine. “One surprising fact about wine drinkers in Southeast Asia is that 8 out of 10 still do not believe wine matches with Asian food. This has inspired the creation of our 'Find Your Flavour’ campaign to encourage everyone to 'Find Your Flavour’ though unique, experimental combinations with Wolf Blass wines.” said Chris Hatcher, Wolf Blass Chief Winemaker.

Three classic Thai appetizer including Yam Som O (Spicy Pomelo Salad) and Tom Yum Khung soup were first served with two fruity Wolf Blass’ wines – the distinctive Gold Label Chardonnay and rich Gold Label Shiraz – to balance the heavily-spiced dishes.

Pairing tips were also shared by Chef Sompong Athathet while he demonstrated the beauty of Thai food preparation featuring two Chef’s signature dishes, Pla Hima Samoon Prai and Panang Ped Lin Jee during the event.

“The secret to wine pairing for Thai food lies in the sauce where the dominant flavour is. White wine tends to be the common choice for Asian food but the flavour found in the sauce is perfect to go with all wines, thanks to the unique ingredients we use in our cooking. This is the distinction between Asian and European food and what makes the pairing interesting,” said Chef Sompong.

The main menu consisted of five popular local dishes including the delectable Pla Hima Samoon Prai and Panang Ped Lin Jee. With unique combinations of sauces such as sweet and salty fish sauce, Thai curry seasoning, soybean paste and peanut sauce throughout the menu, the generous and smoothly textured Gold Label Cabernet Sauvignon; and the rich, plush and powerful Grey Label Shiraz were introduced to add dimension to the final palate.

“Songkran represents a new beginning and we are very excited to extend the pairing concept beyond Michelin guide, to inspire consumers to take a new step forward in experimenting with everyday local dishes as they celebrate the new year,” added Bryan Lau, Country Manager of Treasury Wine Estate Thailand.

You can enjoy Wolf Blass wines today at leading wine shops in Bangkok including Villa Market, Gourmet Market, Cellar Wine and Foodland.

Panang Ped Lin Jee (Roast Duck & Lychee topped with red curry & peanut sauce) served with Wolf Blass Gold Label Shiraz

Pla Hima Samoon Prai (Grilled snow fish topped with crispy lemon grass, galangal, kaffir lime leaf, and young pepper corn) cooked and presented by Chef Sompong.

Yam Som O (Spicy Pomelo Salad), Tom Yum Khung Nang (Spicy River Prawn Soup) and Chu Chi Khung Nang (Deep-fried prawns topped with red curry sauce and coconut milk)

Wolf Blass wines served during the luncheon. From left to right: Gold Label Chardonnay, Gold Label Shiraz, Gold Label Cabernet Sauvignon,  and GreyLabel Shiraz.

Home-style Wolf Blass Luncheon at Baan Khanitha

Gold Label Shiraz served with appetizer Yam Som O (Spicy Pomelo Salad)

About Wolf Blass

Wolf Blass was established in the Barossa Valley in 1966 and has grown from a humble tin shed to become one of the world’s most successful and awarded wine brands. A recipient of more than 10,000 awards at national and international wine shows, the essence of Wolf Blass wines is exemplified through the passion of its custodians past and present as they continuously strive to produce wines of quality, character and consistency.

For more information, please visit https://www.wolfblass.com

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