Sauvignon Blanc is a grape that’s grown throughout the world. It beautifully reflects the unique terroir of each place. The ripe peach, melon and tropical fruit flavors of this New World Chilean pairs beautifully with Thai cuisine.
The Wine: Mapuche Sauvignon Blanc, Central Valley, Chile $
The Food: Three classic Thai dishes
The Place: Brookside Thai, Bloomfield, NJ
When it comes to Thai dining the usual grab from my the wine fridge is a fruity mildly sweet Riesling, Gruner Veltliner or Chenin Blanc, maybe a Pinot Noir if meat dishes are planned. But, I was all out of those so I chose this Sauvignon Blanc.
I do love Sauvignon Blanc (old French translation, Wild White) in all its variations, the classic Old World rich minerally style of France, the vibrant New World citrus style of New Zealand, the herbal intensely flavorful Sauvignons from Northern Italy. And there is the ripe bountiful stone fruit style of California and Chile. I think these last two go very nicely with Southeast Asian dishes.
Mapuche is a beauty filled with fresh rich ripe floral aromas and flavors. They are so well balanced that they compliment the complex spicy flavors of good Thai cuisine so well. Perfect with this Yum Ped salad of crispy garlicky duck, over sliced cukes, carrots and greens with onion, bell pepper, fresh lemon grass, and a piquant tamarind dressing.
Madeline Puckette, Sommelier, and Designer and Editor of the great wine site Wine Folly, describes this grape so well “the primary fruit flavors of Sauvignon Blanc are lime, green apple, passion fruit and white peach.” She explains that the wine has many personalities depending on factors like “how ripe the grapes are when the wine is made, the flavor will range from zesty lime to flowery peach.” and other characteristics like “herbaceous flavors like bell pepper, jalapeño, gooseberry and grass.” These flavors come from aromatic compounds called pyrazines and are the secret to Sauvignon Blanc’s taste.” About Sauvignon Blanc Wine
Mapuche had orange blossoms, melon, lemon, tropical fruits, and a nice minerality. It is a natural with dishes like this Gang Ped, rich red curry with chicken cooked in coconut milk and then mixed red peppers, pumpkin, bamboo shoots and fresh basil.
What was a real surprise was how nice this wine tasted with this beef dish, Pad Gra Pow, sautéed beef with fresh chili & pepper, onion & basil. For a dish like this I'd normally go with a medium bodied red but the delicate nature of Thai cooking lends it self to more wine options.
The Mapuche Winery is named after ancient indigenous peoples of Southern Chile and Argentina, the name comes from the word mapu that means earth. They say this winery is thoroughly modern in every other respect.
The grapes are sourced from leading Central Valley vineyards which use viticulture techniques that maximize exposure to the sun. The cool breezes which blow into the valley from the Pacific Ocean tempers this and lets the grapes ripen slowly. The fruit is hand-harvested and then fermented in steel tanks with the juice given extended skin contact to enhance the complexity and flavor.
A beautiful wine that is also a great bargain.
380 Broad St, Bloomfield, NJ
(973) 566-0057
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