Well, don’t rush to Thailand to find a Tuscan style home amongst the vineyards. Southeast Asia is not going to be a threat to Bordeaux anytime soon. Or Napa, Chile, Australia, Italy, South Africa … probably not even Texas. It’s just too hot and too humid. Plus, they don’t grow grapes! Kinda hard to make wine without grapes.
At the end of the road, just before crossing the bridge.
Or is it?
On my recent trip to Thailand, my daughter suggested we stop at Chiang Rai Winery in Northern Thailand. Just past the elephants, on the other side of the road from the water buffalo, across a creaky bridge that would make Indiana Jones smile, there’s a little winery doing their best to produce a product nobody in Thailand seems to want to buy.
We saw the signs on the highway and followed them down a series of narrow dirt roads until we came to the end of the road. From there we crossed a rickety old bridge made of bamboo and walked up to a small unmarked building that turned out to be the tasting room.
The first wine was Lychee Wine, made from the fruit of the same name. I had such low expectations that I assumed I’d be spitting it out. But you know … it wasn’t terrible. The closest thing I could compare it to would be Gewurztraminer. Light, crisp, touch of sweetness, bright yellow. Of course, those words make it sound way better than it actually tasted!
A nice display of the wines, awards, and other information.
The second wine was Mangosteen Wine. Mangosteen juice is common in Thailand, so it wasn’t much of a leap to create a wine. And you know what? It’s actually not bad. If somebody poured this at a party, I’d think “what a cheap host” but I’d still drink the wine. I even bought a bottle to bring home. Maybe I’ll serve it at the next party.
The third wine was Black Kra-Shy Wine, or Black Ginseng Wine. This was awful. It tasted like … well, it tasted like tea made into wine but with loads of food coloring to turn it dark and fruit from a compost pile shoved into the bottle. Not wanting to offend our hosts, I spit it out as soon as they turned the other way. Sadly, this is the wine they are most proud of because it has won several local awards. Which just shows you that the French didn’t invade Thailand and educate their palate.
The fourth wine was Thai Tokay Wine. To describe this wine, imagine taking a Sauterne and adding sugar. Then add some more sugar. Then more. Then to give it that extra kick, add some more sugar. Get the idea? Thai’s love it. I thought it was liquid cotton candy.
I think I surprised them when I bought some wine. And I’m glad I did. They were gracious hosts, very attentive, and did a good job explaining the wines. I joke about how bad the wines tasted, but they were no worse than the garbage I created years ago, and I live in a wine growing area. So thank you, Chiang Rai Winery, for creating a fun experience. May your sales soar as the Thai’s catch up with what you are trying to create. And I hope to visit again someday!