MAENAM RELEASES THIRD VOLUME OF THE RIESLING PROJECT

This year, the award-winning Thai restaurant teams up with B.C. wineries Little Farm Winery and Synchromesh Wines to create Volume 3 of The Riesling Project

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Vancouver, B.C., July 15, 2025 - Maenam (1938 West 4th Avenue), Vancouver’s destination for exceptional Thai cuisine, is excited to release the third edition of The Riesling Project. For year three, chef Angus An, wine consultant Kurtis Kolt, and Mekong general manager Colin Schira have teamed up with two of their favourite B.C. winemakers – Rhys Pender of Little Farm Winery and Alan Dickinson of Synchromesh Wines – to produce a beautifully balanced Riesling blend to complement the flavours and heat in An’s Thai cuisine.

The Riesling Project: Volume 3, is now available at Maenam, Whistler’s Mekong, and the new Sainam.

A cold snap in January 2024 devastated the B.C. wine industry, with more than 95 per cent of vines in the Okanagan and Similkameen unable to yield fruit for the 2024 vintage. With this in mind, a third installment of The Riesling Project seemed unlikely, until a late-2024 conversation between Kolt and Pender revealed a promising opportunity. Pender had just finished ageing his 2023 Riesling in older oak barrels and stainless steel tanks, and was open to contributing to a potential Volume 3 if another partner could be found.

Pender suggested Dickinson, who had a small parcel of Riesling in Naramata that had survived the freeze. The rumour turned out to be true, and Dickinson was immediately on board.

“We thought we’d have to hit pause this year, but thanks to Kurtis, Rhys and Alan, we were able to bring Volume 3 to life,” says An. “Their wines are thoughtful and expressive, and we couldn’t be more proud of The Riesling Project’s third volume.” 

To match the bold flavours of Maenam’s Thai cuisine, Pender created a complex combination of components from his home Mulberry Tree Vineyard in Cawston: a high-acid, bone-dry, wild-fermented riesling; a touch of skin-contact “orange” riesling for added texture; and a dash of Chardonnay to round things out. Synchromesh’s contribution, a fermented off-dry riesling with generous acidity, added lift and balance.

Samples from both wineries were sent to An, Kolt, and Schira, who worked together to determine the final blend. 

“We love how this wine turned out,” adds An. “It’s bright, textured, and versatile, and pairs well with Thai and Southeast Asian dishes. We’re thankful to be able to continue partnering with B.C. wineries and can’t wait for our guests to start enjoying The Riesling Project: Volume 3.”

Maenam is open seven days a week for dinner starting at 5 p.m., and Wednesday to Saturday for lunch from 12 p.m. to 2 p.m. Walk-ins welcome for à la carte dining in the lounge. For more information, please visit www.maenam.ca.

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ABOUT THE RIESELING PROJECT: VOLUME 3
Whether up the mountain at Mekong in Whistler, or near the sea in Vancouver's Maenam restaurant, Riesling continues to be dynamically suited to Chef Angus An’s modern Thai cuisine, which always celebrates local, seasonal ingredients. For Volume 3 of our Riesling Project, we have once again teamed up with two British Columbian wineries whose rieslings we’ve adored for many years, to build a perfect pairing for the table. The bright acidity coupled with the complexity of skin contact from Little Farm Winery’s Similkameen Riesling component, perfectly dovetails with the pristine, slightly off-dry ferment we get from beautiful North Naramata Riesling, courtesy of Synchromesh Wines in Okanagan Falls. We hope you enjoy this juicy, stonefruit-laden wine as much as we do.

ABOUT MAENAM 
From family-style dining to riffs on traditional Thai dishes, chef Angus An's flagship restaurant balances intensely flavourful ingredients delivered fresh from Thailand with seasonal vegetables, meats, and seafood from trusted local farmers and fishers. Complementing Maenam's award-winning cuisine is an extensive selection of local and international wines, a well-informed beer list, and a roster of food-friendly signature cocktails.

Since launching in 2009, Maenam has continually been praised as one of Canada's 100 Best Restaurants, and has been a recurring winner of Vancouver Magazine's restaurant award for Best Thai. Founder and executive chef Angus An was most recently named Vancouver Magazine’s 2025 Chef of the Year. In 2016, Maenam was honoured to win the magazine's prestigious award for Restaurant of the Year, celebrating the restaurant's significant influence on Vancouver's dining culture. Maenam is included amongst an elite group of restaurants recommended in Michelin Guide Vancouver.

Maenam, 1938 West 4th Avenue, Vancouver, V6J 1M5
www.maenam.ca.
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