Grape Guide

What makes a wine truly work with Thai food? It’s not the label. It’s the grape.

At Kamala Beach Estate, we pair by structure, not superstition. These are the grapes that shine in tropical heat, handle chili with grace, and dance with lime, herbs, and coconut. Some cool. Some lift. Some surprise.

Whether you’re a newcomer or a seasoned palate, this is where understanding begins.

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🍇 The Grapes That Work

Riesling – Bright, precise, off-dry. Cools chili. Loves lime. Essential for green curry and Tom Yum.
Rosé (Grenache-based) – Dry, refreshing, quietly powerful. The all-rounder for grilled meats, salty bites, and shared tables.
Pinot Noir – Light, earthy, refined. Pairs with herbal dishes, bitter greens, and gentle spice—perfect with Northern Thai flavors.
Chardonnay – Clean, structured, calm. Best friend to coconut milk, tofu, and creamy curries. No oak needed.
Gewürztraminer – Fragrant, exotic, slightly sweet. Balances chili and sugar beautifully—ideal with Pad Thai or Panang.
Moscato – Low alcohol, soft sparkle, tropical charm. Handles heat. Plays well with street food.
Sauvignon Blanc – Zesty, high-acid, herbal. Brilliant with lemongrass, green papaya, and sour-salty salads.

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🍷 How to Use This Guide

Each grape has its own profile page, where you’ll learn:

– What it tastes like (acid, sugar, tannin, weight)
– Which Thai dishes it pairs with—and why
– How to serve it in hot climates
– When to pour it by the glass, and when to bring the bottle

Explore the grapes. Understand the logic. Then taste with confidence.