Grapes were first introduced to Thailand some sixty years ago and have since gained a firm foothold thanks to Kasetsart Agricultural University, which developed many varieties suitable for tropical conditions. The small round fruit grows in bunches on vines, and has smooth green, yellow-green or reddish-purple skin depending on the variety. The flesh is usually sweet with an occasional tartness.

Best-known varieties grown in Thailand are:

• Cardinal:
  Globular-shaped with thick purple skin; sweet-and-sour taste

• White Malaga:
  Oval-shaped with yellowish-green color

• Loose Perlette:
  Small, sweet, seedless grapes

The fruit is simply washed and eaten from the bunch, or made into juice. Grapes are rich in calcium, iron, phosphorous, sulphur, vitamin B1 (Thiamine) and B2 (Riboflavin), vitamin C – an antioxidant and potassium. Grapes speed by the metabolism and result in more effective elimination of toxins from the body.

New Latitude Wines
Traditionally, grapes for wine-making have been grown between the 30^th and 50^th parallels in both the northern and southern hemispheres. Thailand has opened up new frontiers in viticulture – the cultivation of wine grapes in a narrow band in Northern Thailand between the 14^th to 18^th parallels, making possible the production of ‘New Latitude Wines’. Thai vineyards also cultivate table grapes.

In the cooler climates of the provinces of Loei and Nakhon Ratchasima, Thai wineries have been investing in research in the cultivation of wine grapes, primarily Shiraz, Tempranillo and Chenin Blanc, and perfecting techniques since 1991.