Meatballs, Larp Hmoo Tood and Hua Hin

Written in Thai, ลาบหมูโทด, in english transliterated something like Laab Moo Tood goes well as meatballs in most of the Europe. However Hua Hin meatballs are more than that, there are traditional western, if not even scandinavian balls, but also these traditional north-eastern Thai style balls. Preparation is much to the same, yet ingredients have nearly nothing in common. Welcome to the world of Thai food, lovely town of Hua Hin and incredibly interesting fusion kitchen!

Larp Moo Tood
Larp Moo Tood

Thai version of meatballs consist of spicy minced pork, deepfried and served together with fresh cabbage and other greens. It is tasty and spicy, something over the limit for some foreigners, yet once got onto it, there is nothing more tasty and yummy. Compare it to the western scandinavian meatballs, köttbullar, if you want, and see that while there is not much in common, they are similarly common and loved dishes. Acorss the Stockholm, Turku and Helsinki the juicy meatballs reach out to the Siam, to one of the oldest and most peaceful domains in the world.

Hua Hin and the year 2016 near the beach at Bay of Thailand

Hotels around the main Soi (engl. avenue, road) let the best restauransta serve local people and great loads of people in travel. Its all about service and love as the restaurants prepare laab moo tood for the hungry people. Reviews get full of stories in the Internet, as people enjoy the food and want to write out experiences, recommendations and reviews. Its all true that people are moving, world is getting smaller and indeed cultures around the world get more and more influence from each other.

Take a laab moo tood and some scandinavian sample, blend them together, join the forces of fusion kitchen! And look what you have, tasty ball and something unique to be served for the most valuable guests or free as appetiser for the jubilee audience.

Some Hua Hin Restaurants and Hotels

It is not only around post code 77110 that the best of the best hotels and restaurants are located. Just next to the beach of Thailand, near the main road, during the year 2016 the best fried pork meals can be enjoyed. Around the Soi 94, where many scandinavians are dwelling, also native Lappland fish is to be found. Restaurant Happy Pig of Hua Hin will serve nice portions of Lappaland Fish and Smoked Fish.

Thailand is full of adventures and avenues of experience and exploration. Head to the south from Bangkok, to beach resort of Hua Hin, around the postcode 77110 and you may find the best time of your life, never to be forgotten! Join the scandinavian meat markets, enjoy the tasty balls and spicy ribs, together with your friends and foes. Welcome to the world of wonders!

Restaurant business and Hotels in Hua Hin

Local street vendors like to drive around the bars and hotels. People who travel sit down and enjoy what the locals bring for them to taste and eat. That is the Hua way, where local people run restaurant on the street, around hotels and help the people who travel and see the world. Hua Hin nightmarket is one of the essential experiences when in Hua Hin, among the Happy Pig Hua Hin Ribs and Fish served for scandinavian customers. Hua is the head in Thai language and Hua Hin is the head of the country. Welcome to taste the spicy balls of Hua Hin, more traditional cuisine and all that which belongs together with sabai-sabai.

Great Time in Hua Hin

Many people come to taste the lovely food and nice environment of the pretty art resort of Thailand. There is nothing more great than to sit down with friends in Hua Hin and enjoy the best of the best Ribs and Fish on table, for all to enjoy together and relax. Hua Hin is all about food and togetherness, like the head of the Happy Pig Restaurant does, as customers come in dancing with the band, playing lovely melodies and ready to eat in Hua Hin, Spare Ribs and Smoked Fish. Hua Hin is nothing like the others, and the creative art makes it even more perfect for the people to eat Hua Hin Fish and Hua Hin Ribs.

Hua Hin Ribs Means Food And A Lot of Fun

What could people want on the beach of Hua Hin more than nice tender pork ribs. Hua Hin Ribs are easy food and tasty like nothing! Restaurant after restaurant on the narrow streets of the once closed city are now booming full of bars and restaurants. Hua means in the Thai language “head” and that city of Hua Hin is really the head capital of barbeque food and ribs. Most tourists come from America and other Asian countries, and that is the best bbq food they will probably ever find.

Fish Dishes, Hua Hin Ribs and Holiday Resorts

Many hotels in Hua Hin stay near the beach or near around the other activities in the city. Around Soi 94 of Hua Hin, Thailand, near the railway line and famous Baan Khun Po food court lies quite many restaurants which also serve great American style BBQ Ribs. The third best ribs of the Happy Pig are among the best known Hua Hin Ribs dishes in this tiny resort town.

Grilled Fish in Thailand
Grilled Fish in Thailand

Hua Hin Ribs and Bar Map

No need to search for long, as the map is nearer than thousand good reviews. Online portal Hua Hin Forums offers good maps around the narrow avenues of the great Hua town. With the help of reviews on that portal American and even Thai people can find the best restaurants and hotels of Thailand and Hua Hin. Restaurants like Happy Pig offer American style Spare Ribs and Smoked Fish foods. Read online various reviews of hotels and restaurants.

Hotels for the rest of us

The tiny resort town is full of good and cheap hotels and bars. The best way to find your new home is for sure to network with people, ask and listen, socialise. Take for example Hotel SandInn, that is a diamond in the desert. That way the Facebook generation will restore their access to human connections and acquire the required capabilities to operate among the raising ASEAN countries.

Clows in Hua Hin and Smoked Fish

What better there could be in the world that Hua Hin Smoked Fish  and all the seafood involved? Indeed that is from where the humans themselves have been told be originate from. And millions and millions people get the living from the sea today as well. Take it Norway, the Kindgom of Fish and Oil. Or take Japan, Vietnam, Hong Kong or Thailand. They all enjoy the wonders of Fish and grilling.

Jetliners after jetliners cruise along the ten miles highway, on their way to Bangkok, Thailand and beyond. Its like halloween for the locals, as the farangs move around the city and provinces, with their strange and funny clothing and odd habits. Different poles of the world kiss and meet along the sandy beaches of Hua Hin, in the mid Thailand, Pracuap Kirikhan.

Its time to eat some fish! The best known barbeque restaurant along the Soi 94, Happy Pig, makes bold moves and brings about new fish on the menu. “We are going to add smoked fish to the menu”, says the head of the family restaurant.

Fish and Ships in England (source CNN)
Fish and Ships in England (picture CNN)

Its not that common to find European styled fish on the food market and street vendor menus around the vast and diverse world of Thailand. Let alone in Myanmar or Saigon. This is by means not due to the lack of fish, but more probably just becuase of the practicalities and the taste. Wonderful fish soups and fried pan with Thai basil keep on cooking on the street market day and night. Tiny and large shrimp, “kung”, nourish people all around.

For European people, fish can be like essential ingredient to London, United Kindom. In Hua Hin the arts of the kitchen combine to the eastern practicality to European aristocracy.

Hospitality Business and Hua Hin Smoked Fish in Prachuap Kirikhan

Hua Hin, the town in the middle of Thailand, in the Prachuap Kirikhan province is know of its high profile foreigners, artists and important people to have settled down during the tens of the years. It is only exptected then, that wide variety of restaurants, cuisine and hospitality are erected around the city.

Famous Happy Pig Ribs restaurant turns to fish as sea, as the intense competition on markets and quality of food goes wild. Smoked fish brings about repercussions and flashbacks for the farangs about their homelands and all the memories of rain and stew.

The best of Hua Hin Smoked Fish is cooked by people and families where the best of the both words meet and greet. In the Happy Pig restaurant, the owning family makes the best for the tasty fish and precious customers. People come in flowing in masses, as the fish is grilled and nice tender scent of meat, fish, Thai basil and Baked Potatoes fill up the air. All the people stay laughing and happily, there is no sadness there as the band starts playing, word is strong and celebrating the wonders of the world.

As the fish turns up into words and wellbeing, the cook of Happy Pig restaurant keeps on cooking and customers after customers come in enjoying the tasty flavours of fusion kitchen.

The fate of Hua Hin Fish salesman

Happy Pig Restaurant in Hua Hin, Prachuap Kirikhan, is know for its quality and loyal customers. And what lies under that? How come some restaurants cut short while others  keep on going?

“I gave him to choices”, opens up the owner of the place, “either you bring up real fruits from the ocean, rather than industrial fish, or we don’t buy your stuff any more”. In the core of any successful business, there is strict quality control and indeed knowledge on what is good and what is not so.  This fish salesman ended up doing business elsewhere, as the true quality and origin of her fish could not be made confidently clear.

Restaurant Happy Pig

10/133 Soi 94, Hua Hin
Prachuab Kirikhan

Aloimaa Platuu and Isaan Food

North-Eastern Thailand is the world of vegetables, world of rice and fresh food. High mountains, valleys and rock, rivers and thick forests make the fish strong and tasty.

Platuu Fish in Bangkok
Platuu Fish in Bangkok

Macerell fish does well with tasty sauce and fresh eggplants, Makya. With its crispy skin, well done in oily bath makes sure the juicy meat inside stays well and moist. Eating by hand of course, all the parts of the fish brings high class farangs back to their origins of the sea. Easy things make the life boom and grow.  Sit down and enjoy, like I and all them do, Hua Hin Fresh Fish, Smoked Fish and why not also Hua Hin Happy Ribs!


For those who fear the chaotic nature of Pinot Noir or wont feel comfortable with the classic cocktail of Bordeaux, the south-eastern region Rhone in France provides excellent variety of grapes. This interesting berry, whether called Shiraz or Syrah, provides a good base for any red wine label, and like any loved child, it bears many nicknames and local variants. The facts around the origins of the grape are more or less obscure, like they should be, but for any modern bottle of Shiraz perhaps at least the wine label bears a new world origin. Any Australian labels of Shiraz/Syrah would then be called Shiraz, like some other new world labels would. However finding a red label in the south-eastern French village around Rhone with the same label might be difficult, as the old world has the tradition to spell the name as Syrah. Still, it is not impossible, since the difference in spelling the label has also grown up to signify the difference in the taste rather than just the origin.

Shiraz grapes in a bush

There is an interesting connotation here to the Arab world, as the style of spelling Syrah is more close to Arabic while the modern usage of letter z, bears the connotation to the American and overseas territories. This fascinating combination of names is something that many grapes and indeed many things in the global world inhibit. However for Syrah, the tradition to include both names when considering the grape as such is remarkable detail. Perhaps it highlights the fact that Syrah has become the loved one across the globe, in the sense of growing up its distinctive identity, or maybe just because of generations and the variations in the production process, to make a difference between the two. However, many berries have distinctive New vs Old World tastes, so Shiraz makes do difference in there.

Whereas Pinot Noir, that angry teen, might produce light coloured wine, Syrah is known for its inclination towards the darker side of the matters. Pure Syrah wine labels might even be the darkest in the scale of all grapes. Set the colour away, the most important thing with the reds is the taste and the intensity of the impression. Full body Syrah, even when served in a wine label blend with Cabernet Sauvignon, should give you a complete mouthful of intense warmness, lasting well after the first impression. Any backward leaning taste would indicate immaturity, inappropriate proportion between Syrah and the other grape, or just that it is server in wrong temperature.

Syrah grapes tend to grow thick skin and inhibit high tannins. When served properly, the wine labels using Syrah as the major and important grape, and perhaps together with some sizzling hot pork ribs, can introduce a full body encounter with the timeless and vivid black berry.  As the smooth intensive taste mixes in the perfect concert with the fatty and tasty ribs, one can almost feel the wonderful black berries getting crushed in mouth, releasing that yummy sweet juice and leaving the thick sweet sticky skin to be swallowed. Chewing that thick black skin squeezes the sweet taste of a mature yet youthful berry out. One can almost feel how it went through the sunny days, developing the unique Arab-style mystic blackness and wisdom.

Shiraz loves to grow up in the sun and hot regions of the world. Some grapes prefer the cooler climate. As the bold red berries lay them out in the field, among thousands of others clusters like the galaxies in the universe, together they build up the firm structure. Berries know that alone they could not enjoy the sun, and could not convert the powerful energy of the sun into a thick skin, sweet taste and indeed the ingredient for lovely wine. Together the grapes grow up in clusters, holding tightly on the base, leaning toward each other, so that each can get to enjoy the sun and the shadow under the leaves as is appropriate and good. Like penguins on the icy wind, the berries gather together in the sun, maximising the exposure and means of survival. Together they pour the miraculous soup of the sun, water and minerals together, producing the black wonders. Thick skin covers the sweet yummy fruit, like it knew that it will soon end up in facilitating celebrations, special occasions and treating the best meat for the happiness of people.

These royal berries inhibit the special temper that some other grapes lack. Yet when mixing together with other species, they wont let their distinctive contribution to dissolve away nor engage in a fight between the contrasting themes. Together they form the fabric to build bridges between the new and old world. Some have mentioned that Syrah had good connections to Near East, while it has also been noted that the Syrah grapes had the Sicilian origin. While tracing down the facts around the historical traces of berries might prove to be difficult, it surely has certain truth to it, as even the connection between the areas is imminent. As for that, a curiosity to dissolve too strong national identities, is that eg Malta, next to Sicily, has its domestic language which is a good mixture of Arabic and Italian. So, surely the black beautiful Syrah berries  have had their influence and part of the taste mixed from various sources. Excellent things are always a combination of contrasting elements, and perhaps the glamour around Syrah comes partly because of its ability to contribute fully, and not only from the traditional old world like some of the basic Bordeaux components can do.

Wines from Hua Hin, Prachuap Kirihkan

Because of its duality to the name, tasting Syrah usually involves at least four different labels. Even some public sources claim that Syrah and Shiraz are essentially the same, these critiques might lack in the understanding about the character of the berry and the historical development of the variety. The story of a grape is never one-sided, but involves a range of impacts and traditions, mixing together, producing an intertwined structure of unintended consequences, random encounters and careful cultivation. Syrah is unarguably one of the most interesting variety of grapes, providing the immense and endless cluster of fascinating stories and details, and delightful taste and character, which not only shines by itself, but also together in perfect harmony even with contrasting themes.

Asian meatballs and larp moo tood

One of the wonders of the world is that it is so vast and diverse. Happy Pig Ribs are no exception to that rule. Tasty fresh grilled meat brings about and takes care of the lost souls of the world. You have huge number of valleys, river, hills and mountains. Quite many cities are connected to each other via millions tiny strings, people and birds. Even artificial borders and identities do blend together as the eternal dance of universe goes on.

People here and there, touch each other. Gently they feel and get to know with the other. Even most remote and most unknown will eventually become friend and known, as one step a time, the scary delusion of unknown, of detached entities blend together.

Meatballs in Happy Pig restaurant
Meatballs in Happy Pig restaurant

The midland of Thailand

Thousands of years of history does blend together the annals of time. Food makes the essential ingredient for any society and indeed the mechanics of sovereign. Long history, huge population and highly nutritious nature and rich cultural environment does all bring about to food and eating.

One of the most important regions of Thailand, Prachuap Khirihan, host millions and millions of people around the world. Its beautiful ocean, bay of Siam, will merge with European food. Meatballs roll in as jets after jets land to former swamp.

Meatballs, which some young nations tried to take as their symbols of identity, are more spread around the world than what one might think in the first round. For some reason, chefs and cooks around the world have tended to take minced meat and roll that spicy and tasty paste into nice tiny or why not bigger balls. Only the ingredients do change, and the surrounding setup.

Larp Moo Tood
Larp Moo Tood

Soi Meatballs in Hua Hin

Its the head of the province, head of the state, and in a way head of the world as well. Meatballs fill up the remote Soi 94, where restaurants after restaurants live together, some doing pizza and some pasta. Is there also some beer somewhere? Are there sabai sabai discussions and encounters for everyone?

Tuk Tuk curves out from the main road, Tanon Petchkasem, around Soi 88, along the way to famous and tasty, yet quite often overpriced Baan Khun Po foodcourt. It is the double-seven which will lead the people to Soi 94 and its famous meatballs.

Want to have Thai or European balls, its up to you! Take the best what the Soi has to offer. Its no cowboys here, but decent settings and good food.

Before the end of the highway, just there where Soi 94 heads to kiss with 88, just there, where the lonely CCTV cameras watch over the crossing day and night, just behind the corner one will find the best of the best of Hua Hin, Prachuap Kihikhan. Best of the meatballs, for hungry and thirsty people.

Costillas de Cerdo and Happy Pigs

Doing food, and indeed preparing meat is all art and barely any sports or playing games. As the day turns into warm breeze of tropical evening, the grill outside of famous Happy Pig restaurant will make the whole family run around, buzz about and eagerly prepare for the night. Thai style, the family restaurant employs locals to help in preparation as the ranks of farangs around Europe are increasingly finding their way to have dinner in the traditional Spare Ribs restaurant of Hua Hin.

French riviera comes to Hua Hin, as Spanish styled grilled Ribs prepare themselves on the grill. Ms Monta, the longest serving chef of the restaurant does her best to take care the ribs in heat. Huge potatoes, salads and  fish all cook as customers keep on flowing in.

Its time for the owners, Mr Sipi and Pon sit down with customers and chat relaxed. Bones pile up as the ribs, one by one, make customers happy and sabai sabai.

Restaurant Happy Pig

10/133 Soi 94, Hua Hin
Prachuab Kirikhan




Pinot Noir

Whereas some other grapes form the loose clusters of fruits, the Pinot Noir is known for its tendency to grow tight clusters. Beautiful black berries hold on together, forming a solid and firm bunch of wonderful ingredients to be picked up for the worlds top-notch wine labels. This particular feature of the grape forms one of the first contrasting themes in the fruits character. And indeed the whole concert of the berry is built up by the mixture of intertwined and often opposite themes. Berries gathered as tight packs, despite how beautiful they are and how much they can support each other, tight clusters also invite viticultural hazards. As the berries grow up, more and more diseases are looming around the corner and different kinds of parasites want to join in to enjoy the security the tight black cluster of sweet grapes.

As the grapes grow up and are picked up for the wine, the Pinot Noir is traditionally known for its role in the Burgundy region wine labels.  However there are various other new world labels who are known to accommodate Pinot Noir as well. Last but not at least, Pinot Noir is known for its role in the Champagne area. From the miraculous French Bourgogne (Cote-dOr), Pinot Noir has found its way to most of the European countries which cultivate grapes for wine production, all the way to the American continent, New Zealand and South-Africa, to name a few. Perhaps the sexy nature of Pinot Noir, the fascinating name and angry and challenging process of ageing, have created and upheld the interest towards it worldwide. And indeed more and more artists, poets and hedonists tend to praise the sensual character of the wines made of Pinot Noir grapes. There is an endless flow of words describing the unique characteristics of the grape, its cultivation and the ageing process of the wine labels where Pinot Noir inhibits a major role.

Pinot Noir is not a plain or lame berry. Her fellow peers, Merlot or Malbec are just dreaming of gaining the same role that Pinot Noir has regarding the wines. Pinot Noir inhibits the ambition to engage in the sexiest and exciting wines, it just wants to ensure that the berries end up used as ingredients in the best and sexiest wines and thus end up in the best parties, most intimate encounters and honourable meetings. As two people are meeting up for the oldest profession in the world, or for an intimate celebration, it is often Pinot Noir as part of the Champagne which will facilitate the encounter. It is somewhat magical, that sensual Pinot Noir ends up lubricating the most intimate moments, and loyal to its majestic and royal character, being quiet about it. Pinot Noir knows that her taste and features speak for themselves, even under the labels where its name remains unknown to much of the masses. And like the origins and internal mechanics of intimate sexy encounters remain largely unknown, so does the origins of Pinot Noir.

The repertoire of Pinot Noir does not end up on still and sparkling, red and white, that would not fit into its ambitious and charming sexy character. Instead, Pinot Noir knows it wants to influence in most of the brands, types and labels. For the young sexy couples in love in southern France of sunny beaches in Florida, the bold red might be too heavy, not only because of all the steaks and beef that comes along. On the other hand, calm and pure white might not fit the tempting atmosphere, as the situation indeed requires some serious yet appropriate facilitation. In the small cafes in French Riviera, the couple get on sipping a wonderful and sexy, captivating and alluring blend of red and what, the eternal sensual lubricant, La Vin en Rose. Pinot Noir has also ensured its role in the Rose wines and that neatly completes its repertoire in most of the major types and fits to the exciting and fascinating character of Pinot Noir.

The features and particulars of Pinot Noir are endless and full of seductive details. The same can be said of the taste of that bold and passionate variety of the broad range of Vitis Vinifera grapes. The world of full of static and fixed identities, yet those monolithic structures tend to face their fate at some point of time. As the eternal flow of events and episodes proceed in the world, any static and biased identity or structure will eventually face the mission impossible, that is to respond to chaos with stability. Pinot Noir inhibits many features not present in other grapes, even when it belongs to the same biological specimen. However one of its distinctive and crucial features is its ability for mutation. This creates a flexible variety of grapes, which inhibits a decent amount of stability, but due to its capability for high levels of mutation, it is able to produce, create and respond like no other berry is able to. That fascinating youthful character also presumably contributes to the savour of the wine, full of creativity and wonderful concert of stability and chaos. Pinot Noir could be said to be the womb of all the wines, producing new varieties, tastes and trends.

For the lovely dinner with friends and a bottle of Pinot Noir, the red one, try once some Thai curries. Together with Masaman Curry, which is full of flavours and creativity, the Pinot Noir can show its bests parts. With the well-done chicken and nuts, the intensity of the profound innovation of Pinot Noir really comes to alive. As a global variety of grape, and the immense capability to adapt and mutate, Pinot Noir can act as a mediator and bridge between the world’s big cultures and traditions. By doing so, it can even grow to claim its identity as the global master of peace.

The challenge with Pinot Noir can be to recognise and cope with its tendency to exhibit certain phases of adolescence. Like the creative human minds, the powerful episodes during the growth and development, the thrilling Pinot Noir might go through similar phases. These dump phases may make it difficult to predict on the ageing process, yet that feature promises that there will be much more growing than just industrial juice. Due to the intensity of these periods, the Pinot Noir will be able to innovate, create new and mutate to adapt to the surrounding challenges.

Pad Thai

What could be better way to start a sunny day in Hua Hin than fresh Pad Thai. Full set of Thai noodles, tender chicken and fresh vegetables all blended in as tasty portion. Add some lemon, sugar and spicy chilli to taste and be ready to face a new day full of adventures and stuff.

Pad Thai ala Happy PIg bar
Pad Thai ala Happy PIg bar


Like Malbec and Cabernet Sauvignon, Merlot belongs to the classic group of grapes used for the Bordeaux wines. However, some sources cite that the grape was originating from Italy rather than from the Bordeaux area like Malbec. Tracing the exact historical appearances of grapes however might prove to be difficult, if not completely inaccurate too. If fact, claims are varying  as of the origin of Merlot. Wherever Merlot was first identified, it has grown to be one of the major grapes in France and worldwide. In fact Merlot has achieved such worldwide recognition that there are locally variant identities developed for it, eg. Washington Merlot. In fact Merlot has achieved a remarkable status in the North-America, together with Cabernet Sauvignon.

Whereas Malbec has gained its predominant role in Argentina, Merlot on the other has been said also to have claimed its distinctive role also in South-America, but neighbouring Chile. Yet Merlot enjoys its special status across the globe, not only in France and Italy. It has been spread all the way to the northern America and the world. However Merlot is one of those grapes who wont necessarily expect to be cultivated in the hottest and warmest areas. Rather opposite, take the grapes into their comfort zone, and you are sure to enjoy volumes of tasty fruits regularly, something to base your wine production and label to.

Like the grapes used for most of the wine labels, both Malbec and Merlot share the same biological specimen, Vitis Vinifera (lat.). Yet they still inhibit their distinctive characteristics. Where Malbec was said to be thin skinned, if not even fragile and vulnerable, Merlot is said to have a certain thickness to its skin. It may be due to the nature of the protective skin of Malbec that it has also been said to be vulnerable to many grape diseases. Perhaps Merlot does not suffer the same condition due to its thick protective skin.

The thickness of the skin and special characteristics of the fruit ensure that it can grow larger in size. The bare volume of juice can even exceed some of other more thin-skinned grapes. Perhaps due to this unique feature, some wine labels have a habit to use Merlot blended together with other Bordeaux grapes. Its larger size and thus the greater volume of juices can contribute to smoothening down other sharp or dominating tastes and flavours of other grapes. However there are a handful of wine brands too which are known to deliver pure Merlot brands. It is always good to have a taste of something which usually comes only as part of the whole rather than alone. People who have tasted the 100% Merlot labels tend to embrace and praise its easiness and compassionate character. Plain Merlot brands never try to cause any problems or detours around hills and muddy valleys, but their flexible and smooth character will adopt and behave. Merlot respects the drinker and the accompanying food and other drinks, yet still it is not too lame or lacking in character, quite opposite. As loyal to its special polite and respectful appearance, the grape tends to avoid the hottest lands, where some more aggressive plants might inhibit and grow their berries in constant struggle between each specimen.

Some elements which have been doomed to be under the wings of the larger entities from their very beginning are struggling all their very times to acquire their personal and distinctive identity. Merlot is perhaps also one of the stereotypes in this category, having its identity built to be under the influence of more dominant berries, like Cabernet Sauvignon, in the soup and process of pouring the grapes into top-notch wine. However as for any heroic story and any story of growing up through the difficulties and challenges, to develop a distinctive identity to be accepted among the peers, Merlot has been able to grow out of the womb of Bordeaux. More and more people in the world are considering the Merlot to be more than a tiny detail in the process and composition of the blended classic wine label. For modern and unbiased audience, Merlot has become the prime partner to be paired with a wide variety of foods and across the broad range of the global kitchen. Merlot inhibits the story on how to grow out of being merely an industrial component into a full fledged artist and performer with stable and wealthy fans and customers.

Take a bottle of Merlot for fun, or as part of the light and broad dinner menu. Why not give the beef an opportunity to embrace the Merlot well before cooking, ensuring all the corners of the meat know the characteristics of the wine. As the well-done beef is on the table for guests to have a taste, having made a good bond with Merlot, there should be no conflict between the meat and the wine. That is the perfect fit, which not only ensures that parts fit to each other, but compliment them, as the beef never would be the same without getting good acquaintance with Merlot from the very beginning.

As you have decided to give Merlot a try, which is a bold move worthy of respect, there is the next choice you should be aware of. Like many grapes, the cultivation area and climate contribute much to the taste of the grape and thus to the taste of the final wine label product. For Merlot, there are two distinctive classes here, perhaps because of its fragile nature, vulnerable to the influence from the environment. Interestingly, the specific sub-classes between cool and warm climate also reflect the spreading of the grape across the world. The old world Bordeaux Merlot differs in the taste from California Merlot. Thus fascinating contrast to bring up new life to the dinner table can be to flirt with Merlot, serve Bordeaux Merlot in California, to let the participants to feel the journey across the axis of time and taste.


Those who have read the famous cartoon Asterix, for sure recall the episode Le Tour de Gaule d’Astérix (Tour around Western Europe). The area of Gaul does approximately cover the current France, Southern Germany, Switzerland, Belgium, Luxembourg and perhaps a bit of northern Italy and southern England. In that episode, the heroic Asterix and his fellow friend Obelix explored the particular items from each area, and one of the items picked up was the wine from Bordeaux. In the story the wine picked up has been said to be white, but nevertheless, the Malbec grape is one of the signature grapes for the Bordeaux Wine brand, from the same area in France bearing the same label. And you have it red too!

As a typical ingredient for French wine, the Malbec grape has its origin in France, however having been spread around the world and cultivated on the American continent as well. Perhaps the souvenirs for Asterix and Obelix did contain a bottle or two of wines poured from the Malbec grapes. Grapes have been cultivated in the sunny and warm regions of the world for thousands of years, and indeed Malbec is one of those varieties of grapes who love the sun and heat. The pleasant climate embraces the clusters of black grapes, producing its distinctive slow taste and dark colour. It has been thousands of years, as people in the East and later in Europe have learned to appreciate the wonders of grapes, producing even more delicious tastes and wines. And indeed Malbec has been one of those grapes that has contributed also to the health and wealth of people around the world, and thus gained the appreciation and respect of people.

Malbec is one of tens of thousands of varieties of Vitis vinifera (Latin name for the specimen of the grapes). When the classification of species was conducted, the fact that no further biological differences are found among the number  of Vitis vinifera grapes, denotes that there is something special in the variety of grapes. As most, if not all, of them are produced by using the same biological fruit, the reasons for such a variety of grapes must lie in the cultivation details, environment, and fine-grained slow process of protecting the stability of the generations of the grapes.

One of the classical themes in wine selection is to find out the best pairings between food and a type of wine. This game is a lot of fun, partly because there are no conclusive answers to the question, partly because there are good experiences and advice as in any case when it comes to the kitchen and the art of culinary. For wines based on Malbec it has been said that they go good together with meat and steaks. However, one should rather be creative when it comes to the culinary issues today, after all, the fusion kitchen is gaining its popularity worldwide and people are more and more liberal in a sense that they end up mixing flavours and cultures from around the world. Do they serve red chilled? Why not!

The one most important issue to remember when it comes to the selection of the wine and grapes is the personal effort to verify compatibility and the taste overall. Thus for the party of people visiting for dinner for example, choosing the wine to be provided is more a matter of subjective decision. To taste the food going to be offered and the wine and other drinks, and make a conclusion on the good fit. After all, it all depends on the context and participants, not so much on a fixed and static combination to be applied.

Malbec, or Cot Noir, Pressac or Auxerrois as they might call it outside of Bordeaux in France, has also grown up to be one of the major specimen in the Argentinian wine labels. Just the acres dedicated to cultivate Malbec in Argentina have been said to be the largest in the world, exceeding the acres of vineyards cultivating Malbec in France alone. Surely its distinctive dark colour and popularity among the wine labels make it good candidate for further cultivation across the world. Larger countries like Argentina can dedicate wide fields with suitable climate to cultivate the grape and to produce large volumes of the wide variety of wines based on the best grapes of the world.

Finding a good bottle of Malbec does not take much of the effort, even in the sunny and warm city of Bangkok. While the locals do more about with Whiskey, good reds are widely available across the stores. Following the creative guidance of Susy Atkins, it is time to give a taste for Malbec with some unusual combination. Most of the people connect Malbec with good steak, maybe an Argentinian one, she and many others claim and prove that there is much more to the Malbec than just being a companion to a piece of fresh yummy meat. And indeed that is the contemporary kitchen alike, without too much pressure on categories or static roles, to mix and mingle among the things which taste good and are open for exploration. Even while the sun is shining and hot, it is time to head on purchasing the most radical companion to be enjoyed, if not paired, with the welcoming bottle of Malbec. Finding good cakes in Asia can prove to be a challenge, but with a proper effort they are to be found too, despite the constant danger of heat melting the delicate chocolate cake off too early. Taking the first sip of Malbec and a piece of the quickly warming chocolate cake at first feels like not a good idea, but as the sweetness of the chocolate meets the warm sharp taste of the strong Malbec, it is all good and proved true. Like with so many things, the contrasting elements complement each other perfectly, producing the wonderful composite, leaving room for imagination while producing an intertwined composition of chocolate and Malbec grape.

With Malbec, one can easily go the easy way, it never puts down on that. But what is the secret of Malbec, is its ability to adapt to more radical combinations. Even when the skin of the grape might be thin and delicate, once poured into good wine, it holds its distinctive taste and character, with no fear of loosing, but just shining when presented together with the contrasting themes.


While each of the old world wines might have their distinctive characteristics, and a story to tell, like Gamay does, the Grenache grape is maybe one of the most interesting ones. Viticultural processes are perhaps the ones in the world which require one thing most of all. Like the Americans send probes far and wide to look for a sign of life, so does the small seeds of the wonderful Grenache grape fly far and wide with the bees, birds and by the wind. And where do they settle down? If you have smoke, it is often said, there must be a fire. Where there are grapes growing, there must be a constant and good flow of fresh water. Perhaps  Grenache has had the privilege to enjoy one of the best sources of water, far away from its source. When tasting the wine label inhibiting mainly the Grenache grape, one can almost feel the taste of fresh minerals from the mountain. Bright and clear water squeezed out from the rock by the almighty and powerful gas giant experiencing an irregular flow of giant explosions millions of miles away, that very same water has enabled the berries to grow up and produce the unique and diligent taste and character. As the mountains are living through the seasonal cycle, melting and freezing, taking the water off the atmosphere, creating snow and ice, they release the constant flow of pure and bright water, the essential component of life. The Rhone river has its source high up the Swiss alps. Huge masses of ice have been formed during the millions of years, from the moist of the air, forming a thick layer of white cold. That very source is the essential element in the Rhone wines, which are mostly cultivated using the Granache grapes. The lucky berries end up drinking one of the best and purest sources of water, and like just wanting to pay back, they deliver the sweetest and tastiest grapes the world have ever experienced before.

Since then, the Grenache grapes have been widely spread across the globe, becoming to one of the most cultivated grapes of the world. However tasting the grapes still seems to resound the fresh mountain minerals, and maybe the health of the grape has something to do with the healing property of the Swiss Alps, who knows! Whereas some grape varieties are characteristic because of their thick clusters, vulnerable to diseases, Grenache makes a good difference. Just like the river Rhone flowing from the mountain down to the Mediterranean sea, the composition of the canopy of the grape builds up a strong and wooden structure from the base of the trunk all the way to the lovely berries, the vulnerable ones, the ones who produce the best of the wines and who need the most of the protection. With the thick and powerful, even masculine, canopy Grenache is good to grow in wide range of areas, and it is sure to keep the hold of the berries growing. The Mediterranean, the winds might become strong at times, yet there might be long periods of tropic heat and the composition of Grenache is just like designed for these circumstances.

This grape comes up with a wide range of variations, not only a black one, but Blanc, and even a Hairy one. There is even one combination of Cabernet Sauvignon and Grenache, and perhaps many more we are not aware of as of the time of writing. Where Gamay ended up in political struggles, Grenache has just been spreading around the world. To this day, it has achieved status to be  wide spread variety of grapes, yet holding its distinctive history in the downstream of pure water in Rhone-river sourcing from the Swiss Alps.

While Grenache is one of the most widely spread grapes, when it comes to the viticulture, it maybe its fate too. Too wide coverage makes it very difficult to build a distinctive identity. Indeed, Grenache has ended up supporting many grape blends, whereas the exposure of the pure 100% Grenache wine labels leaves much to hope for. This is not necessarily a bad thing, but something to take into consideration when discussing the grape and its identity. Given the special characteristics and features of the grape, perhaps it gains more popularity in the public. In any case grapes are good, even as part of the blended composition, and there is no need to expect that any of them would be identified as a distinctive entity. Yet all of them have some special features, but whether that is visible in the taste of the wine, that is another matter. Still, all of them are irreplaceable in the wholeness of the label.

Tasting the Grenache grape involves the effort to locate the wide label which provides the most in its composition of Grenache grape. Many blends use that as a bulk and to top up the taste of others, and perhaps that is the good role of Grenache. Indeed as one of the most cultivated variety, there must be some truth to that. Having gained that status must mean that the grape has a lot to offer, that despite the area or sociocultural disposition, the Grenache grape will have its say and mandate. Interestingly, at the same time, it means that it cannot inhibit the roles of rebellion and inventor. Either way, and for Grenache the game seems to be set already.

In the world of grapes, whether viticultural or oenological motivations, it is important and crucial to give up good chances for all of the berries. Not one of them is worse than any other, and as we know, all of them are actually of the very same Vitis vinifera specimen. The differences between the grapes are still enormous, partly due to the complexity of the specimen, but also partly due to the variation in the cultivation, atmosphere and production process. And one should not forget that most of the grapes are blended in the final wine labels, adding further complexity to the game. Still loyal to the genetic similarity, all of them produce similar features, however with remarkable variations in the taste of the end product. Than might have to do with the fact that the categorisation of Vitis vinifera was not done based on the taste but the biological features. Having Grenache and many other grape varieties producing so distinctive flavours means that there must be more to the classification that just a shared specimen together with environmental features.