Garlands of lights decorated the beach in front of the Hua Hin Marriott Resort. A cooling early evening sea breeze greeted guests arriving at the Beach n’ Vine grand wine tasting event. DJ beats added to the vibe. This was the third year the hotel has hosted this alfresco event showcasing fine wines on the soft sands of Hua Hin Beach.
Ten wine merchants each had a table to display and offer tastings of their selected wines. Old World wines included offerings from Bordeaux and other renowned French regions, plus classic Italian and Spanish regional wines. Representing the New World were wines from the Australian Barossa and Clare Valley regions, plus offerings from New Zealand and Chile. And of course, Hua Hin’s own Monsoon Valley wines had a central position.
More than sixty sparkling, white and red wines were on tasting with the wine professionals ready to give insights and guide guests through their selections. Order forms and gift packs were available for those who found tipples that just had to be added to their home cellars. With such variety and choice of wines, the event certainly lived up to the ‘Vine’ grand wine tasting title!
As if not to be outdone with the wine offering, Marriott’s culinary team presented tables abundantly filled with delicious cold meats (Charcuterie), fresh-baked bread selections, cheese boards filled with temptation, iceboats topped with freshly shucked oysters, local squid flash fried, and a sizzling BBQ to grill the large fresh prawns and scampi.
And when guests had their fill of savoury foods to accompany their wine tastings, the dessert table laden with petit delicacies awaited to entice and delight. A glass of sparkling wine perhaps to go with your sweet treats?
This third edition of Hua Hin Marriott’s Beach n’ Vine grand wine tasting had it all. A perfect balmy beach evening, an astounding selection of wines to taste, an abundance of savoury and sweet delicacies to accompany, music curated to the occasion adding to the ambience, and a very engaged crowd enjoying all on offer.
By Michael Cullen