Is Kedli Mother of Idli : Tried To Find Out Answer In Indonesia

Wine Nama

            -pradeep Gupta

जब कुछ  भी  न  कह सकें अल्फाज हमारे

               वाइन का ग्लास छलका दे  वो भाव हमारे 

I am writing this piece while sitting in Chateau St Michelle in Woodenville Washington.I have just completed a guided tour of the winery. I loved wine but did not had intricate knowledge about the finer aspects. The reason is very simple. We, the Indians, are basically whisky guzzling people. India consumes more than 1.5 billion liters of whisky per  year. In fact, before opening up our economy to the outside world, most of the brands were bottling rum in the name of whisky as most of the whisky produced is made by blending spirit distilled from fermented molasses (similar to what western counties know as Rum) with either grain whisky (maize, wheat, rye or barley) or pre-blended Scotch whisky; it cannot be sold in Europe as whisky !

 Wine is the late entrant in Indian market. Oflate, Nashik has emerged as major wine producing region, noble grape varieties are now grown in more and more regions Pune, Nandi Hills, Humpi Hills so the wineries have also spread in these areas.. But the hard reality is that despite best efforts by wine makers, wine has not been able to make a dent in the whisky, rum, gin, beer dominance. Reasons are many. Drink loving community is not aware about the finer aspects of wine. Many among them have doubt whether it can pair with spicy Indian food. I normally see wine in a party when someone celebrates some achievement and uncork a bottle of sparkling wine.

I have tried to explain the art and science behind the elixir of life called wine in the following passages. It is especially written for my Indian friends  who love drinking and want to switch over to wine but do not have enough gyan to choose the right kind of wine for them based on their food habits.

The Journey

The story of wine is as old as human civilization. It is deeply intertwined with the story of all of recorded human history. I give below timeline to understand the way wine grapes have taken root in every continent except Antarctica !

4100 B.C. : The Oldest Winery Is Founded In Ancient Armenia.

What we know of to be the oldest winery is founded in ancient Armenia. The site was discovered in 2007 by the researchers from UCLA.

3100 B.C. : The Pharaohs Rise To Power In Egypt.

The pharaohs rise to power in Egypt. They begin making a wine-like substance from red grapes and, due to its resemblance to blood, use it in ceremonies. During this time, the Egyptians come in contact with Jews as well as the Phoenicians. It would be the Phoenicians who would cultivate the wine and begin to spread it around the world.

In India grapevines were introduced from Persia, at the start of the Indus Valley Civilization.

1700 B.C. :Wine Was Drank At Least 3,700 Years Ago In Northern-Israel.

Few years back, archaeologists discovered  a 3,700-year-old cellar in northern-Israel. The scientists who have studied the findings say that more than 500 gallons of wine were once stored in this cellar (that’s enough to fill 3,000 bottles!).

1200 B.C. — 539 B.C. : The Phoenicians Begin To Trade Across The Mediterranean

The Phoenicians begin to trade across the Mediterranean, including the Middle East (current day Israel) and stretching around the sea from North Africa to points in Greece and Italy. It was during their trading that they also brought with them wine, transported in ceramic jugs, as well as grapevines. During travels, the Phoenicians come in contact with the Jews, who began to use wine to mark religious ceremonies. We first hear the mention of wine in the book of Genesis, when, after the flood, Noah, drunk on wine, exposes himself to his sons.

800 B.C. :The Rise Of Greece & Hellenistic Conquest.

The Greeks, having been exposed to wine by the Phoenicians, begin to perfect the beverage. Wine becomes a symbol for trade, religion and health. A god is named in honor of wine: Dionysus. As the Greek city-states begin to rise in power, they colonize other land around the Mediterranean, and, along with their armies, travel with wine. After a new colony was conquered, Greeks would settle the area, bringing grapevines with them. Sicily and southern Italy formed some of the earliest colonies, and the wine then traveled up the boot toward Rome.

In India usage was common around this time for Chankya (a key minister in the court of Chandragupta Maurya) to write about the perils of imbibing too much Madhu.

146 B.C. : Rome Conquers Greece & Builds An Empire

The Romans take wine as their own, creating Bacchus, their own god of wine, and make wine a central part of their culture, just as the Greeks had done. They build upon and formalize the Greek's cultivation methods to the point that terroir is recognized and famous vintages (121 BC the most well known) are enjoyed for decades. As the Empire and its troops expand across Europe, Romans plant grapevines in modern day France, Germany, Italy, Portugal, Spain as well as a number of Central European nations.

380 : The Roman Empire Adopts Christianity

As the Roman Empire adopts the Catholic Church and Christianity, wine becomes a central part of the sacrament. Wine’s importance to Catholicism and Mass causes the Catholic Church to focus on wine cultivation and production. Monks in Italy and France begin working as vintners, and winemaking technology is perfected. As the Catholic Church grows across Europe, wine goes with it.

As the Roman Empire adopts the Catholic Church and Christianity, wine becomes a central part of the sacrament. Wine’s importance to Catholicism and Mass causes the Catholic Church to focus on wine cultivation and production. Monks in Italy and France begin working as vintners, and winemaking technology is perfected. As the Catholic Church grows across Europe, wine goes with it.

1492 — 1600 : Wine Travels To The New World.

Wine travels to the other parts of World and it’s brought to Mexico and Brazil by the conquistadors. Wine spreads across South America from these two original locales.

Not much is known about wine consumption in India till the Portuguese introduced Port in Goa in the early 1500s.

1543 : Portuguese Jesuits Arrive In Japan

The Portuguese sail to Japan. Saint Francis Xavier brings wine as a gift for the feudal lords six years later. Jesuits convert over 100,000 Japanese citizens to Catholicism. At the same time they introduce imported European wine to the population. In 1587, when Toyotomi Hideyoshi reunifies Japan, Christianity is banned. Grapevines are finally planted around 300 years later, during the Meiji restoration, when the nation embraces Western culture.

1554 : Spanish Missionaries Spread Across The America.

Spanish missionaries, traveling from points North, including Mexico, establish Chile’s first winery.

1556 : Spanish Missionaries Travel From Chile To Argentina

Spanish missionaries travel from Chile to Argentina, settling in the Mendoza wine region, and planting the region’s first grapes.

1562 — 1564 : Wine Arrived To The U.S. In Florida.

Wine comes to America, being made for the first time by French Huguenots in Jacksonville, FL. The Huguenots did not bring European grapes with them, but instead used native grapes they found growing in the area. The wine made was not pleasant to the Huguenots, and they stopped making the wine shortly after they began.

1608 : Samuel De Champlain Establishes Permanent French Settlements In Canada, Founding Quebec City.

Norseman Leif Eirikson is believed to have cultivated wildly growing grapes in 1001 AD, but the settlement didn't last. The French claim Canada as their territory in 1534, but they do not establish permanent settlements until 1608, when Samuel de Champlain founds Quebec City. Jesuits quickly follow and attempt to grow European grapes. They have little success so they turn to the local grapes.

1619 : The French Begin Cultivating Imported Grapevines In Virginia

The French import French grapevines and begin cultivating wine in Virginia. Wine starts to be made up and down the Eastern Seaboard, but, due to the colony’s Puritanical roots, it does not immediately take off.

1659 : The Dutch East India Company Colonize South Africa.

As the Dutch East India Company colonizes South Africa, there is a demand for wine to supply the sailors for their long journey back from Africa to Europe. Vines are planted and wine production begins in Cape Province to fill this need. Later the English would seize the colony.

1769 : Spanish Missionary Junípero Serra Travels To California.

Spanish missionary Junípero Serra, having traveled from Spain to spread the gospel in the New World, travels to California from Mexico City, opening a mission in San Diego and bringing with him grapes in order to create the region’s first wine. Spanish missions then spread across California, and the Franciscan monks bring with them the art of making wine, establishing Sonoma’s first winery in 1805.

1785 : Thomas Jefferson Is Appointed The Minister To France

Thomas Jefferson is appointed the minister to France. He travels to France and falls in love with French wine, particularly Bordeaux and Burgundy.. Jefferson becomes convinced wine of equal caliber can be produced in the US. He returns with more French grape cuttings, and a desire to see wine thrive in Virginia.

1788 : The First Fleet Sails To Australia Via South Africa.

The First Fleet, having departed the UK in 1787 in order to travel to Australia to establish the penal colony, makes a stop in South Africa. During the stop the fleet picks up grape cuttings that will be planted in Australia upon the fleet's arrival.

1832 :James Busby Is Appointed British Resident Of New Zealand.

James Busby, a British resident living in Australia who is considered the father of the Australian wine industry, is appointed to the position of British Resident of New Zealand by the British government. Busby travels from Australia to New Zealand and brings with him grape cuttings from Australia. He establishes New Zealand’s first vineyard in 1836.

Around this time,  French troops stationed at Hyderabad had planted an ‘Angoori Bagh’ (presumably to make wine), but the British prevailed in India and set the stage for a whiskey-swilling Raj

1848 — 1855 :The Gold Rush  in US.

Americans seeking to better their prospects travel west, bringing with them a desire for riches and a taste for wine. Their taste for wine not only increases demand for the wine already being made in California, but the gold rushers also bring with them vines from the East coast, most indigenous to France, but also Zinfandel, a grape for which California would become known, that originated in Croatia.

 

1863 — 1962 :Wine Planted By French Colonists In Algeria Flourish During The Great French Wine Blight

Phoenicians planted wine here back in their era, but Islamic rule eventually stuffed that out. When France took control of Algeria in 1830 they started replanting vineyards. Wine production soared when phylloxera decimated the French wine industry in the 1860s - 70s. Production hit a high point in the 1930s, with most of the wine being exported, particularly to French winemakers in the Languedoc for blending. When the French ceded control in 1962, production went into a long decline.

1870 :Basque & Italian Immigrants Arrive In Uruguay.

Don Pascual Harriague, a French Basque immigrant plants Tannat vines, which will come to be considered Uruguay's 'National Grape.'

 

1970 — 2013 : China And India Entered Into The Frey.

 Chinese economy opened to the world under Deng Xiaoping, imports of French wine arrived, followed by the French themselves, working with local partners to plant vineyards. In 30 years, as China's middle and upper class populations ballooned, the nation has grown into both one of the world's largest consumers and producers of wine.

In India, around seventies Vithal Mallya collaborated with Dr Rossi to start producing Cinzano vermouths at Baramati, while Shaw Wallace set up a small vineyard at Hyderabad and started producing Golconda (a very different product those days).

It was Sham Chougule of Indage who pioneered the first genuine wines from Vitis Vinifera grapes when he launched Marquise de Pompadour sparkling wine in 1986,  everybody called it ‘Champagne’ those days and exulted at the arrival of ‘genuine’ wines. Perhaps catalysed by this initiative, Kanwal Grover located vineyards outside Bangalore and introduced his eponymous wines in 1992. International Distillers India  re-started Cinzano in 1996 at Indage’s winery at Narayangaon, but it was Rajeev Samant’s return to India to set up winemaking at Nashik and launch Sula in 1999 that really got Indian winemaking going.

Wine Making : Five Part Process

So, you have seen that wine making has been around for thousands of years. It is art and science intertwined together . It is a natural process that requires little human intervention, but each wine maker guides the process through different techniques. In general, there are five basic components of making process:

·      harvesting,

·      crushing and pressing,

·      fermentation,

·      clarification,

·      aging and bottling.

Wine makers typically follow these five steps but add variations and deviations along the way to make their wine unique.

Harvesting

Harvesting is the first step in the wine making process and an important part of ensuring delicious wine. People have tried to make wine from peach, mango, plum and many other fruits but the grapes are the only fruit that have the necessary acids, esters, and tannins to consistently make natural and stable wine. Tannins are textural elements that make the wine dry and add bitterness and astringency to the wine.

The moment the grapes are picked determines the acidity, sweetness, and flavor of the wine. Determining when to harvest requires a touch of science along with old fashioned tasting. The acidity and sweetness of the grapes should be in perfect balance, but harvesting also heavily depends on the weather.

Harvesting can be done by hand or mechanically. Many wine makers prefer to harvest by hand because mechanical harvesting can be tough on the grapes and the vineyard. Once the grapes are taken to the winery, they are sorted into bunches, and rotten or under ripe grapes are removed.

Crushing and Pressing

After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet. Nowadays, most wine makers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply freshly pressed grape juice that contains the skins, seeds, and solids. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.

For white wine, the wine maker will quickly crush and press the grapes in order to separate the juice from the skins, seeds, and solids. This is to prevent unwanted color and tannins from leaching into the wine. Red wine, on the other hand, is left in contact with the skins to acquire flavor, color, and additional tannins.

Fermentation

After crushing and pressing, fermentation comes into play. Must (or juice) can begin fermenting naturally within 6-12 hours when aided with wild yeasts in the air. However, many wine makers intervene and add a commercial cultured yeast to ensure consistency and predict the end result.

Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, wine makers will sometimes stop the process before all of the sugar is converted. Fermentation can take anywhere from 10 days to one month or more.

Clarification

Once fermentation is complete, clarification begins. Clarification is the process in which solids such as dead yeast cells, tannins, and proteins are removed. Wine is transferred or “racked” into oak barrels, but now most of the wine makers use stainless steel tanks. Wine can then be clarified through fining or filtration.

Fining occurs when substances are added to the wine to clarify it. For example, a wine maker might add a substance such as clay that the unwanted particles will adhere to. This will force them to the bottom of the tank. Filtration occurs by using a filter to capture the larger particles in the wine. The clarified wine is then racked into another vessel and prepared for bottling or future aging.

Aging and Bottling

Aging and bottling is the final stage of the wine making process. A wine maker has two options: bottle the wine right away or give the wine additional aging. Further aging can be done in the bottles, stainless steel tanks, or oak barrels. Aging the wine in oak barrels will produce a smoother, rounder, and more vanilla flavored wine. It also increases wine’s exposure to oxygen while it ages, which decreases tannin and helps the wine reach its optimal fruitiness. Steel tanks are commonly used for zesty white wines.

After aging, wines are bottled with either a cork or a screw cap, depending on the wine maker’s preference.

Grape Quality Is The Key

Most of the wine makers use Noble Grapes. There are  red as well as white noble grapes  that define the complete range of wine flavors –from clear, zesty white to deep dark red wine. Here is the list of the  major grapes that are readily available and define a unique flavor of wine. Once you master this list, you will intuitively understand the major flavor profiles of most red and white wines in the world. This will help you to go on the aromatic journey in the realm of wine.

Red Noble Grapes

The wines below are organized from lightest to darkest.  

1. Pinot Noir

The lightest red grapes, trying Pinot Noir will help you to understand acidity and aromatics in red wine. 

 Gamay, Schiava, Nerello Mascalese and St. Laurent are similar varieties.

2. Grenache

The candied red wine grape, Grenache shows how red wines can be light and fruit forward at the same time.  Zinfandel, Primitvo and Carignan are Similar varieties.

3. Merlot

Merlot is can be lighter or bolder depending on how it’s made. Usually it’s fruit forward with smooth tannins. Corvina, Negroamaro and Cinsault are very  similar Varieties.

4. Sangiovese

Sangiovese is aromatic like Pinot Noir, but has bigger tannins and is cherry fruit driven. Touriga Franca, Counoise, Nebbiolo are similar varieties.

5. Tempranillo

Tempranillo is earthy with rustic tobacco notes and high tannin. Mencia is very similar variety.

6. Cabernet Sauvignon

Cabernet Sauvignon is a red grape varietal known for its thick, durable skin, and the vine’s resistance to the elements. After the birth of the grape, the Cabernet Sauvignon varietal began to be adopted in parts of France by winemakers searching for more durable plants that were relatively easy to grow, and the grape found its champion in the region of Bordeaux region of France.

7. Syrah

It is a black grape variety that most commonly makes medium to full-bodied dry red wine. Syrah is also known as Shiraz, among several other varietal and regional names. When grown in warmer Climate it gives notes of Plum, Blackberry, Black Cherry, Blueberry. While the variety grown in cooler climate is wine made has notes of Black Currant (Cassis), Dragon fruit, Blackberry.

8. Malbec

It is candied similar to Grenache but instead of strawberry and cherry flavors it’s more in the blueberry/blackberry realm. Monastrell, Nero d’ Avola and Touriga Nacional are similar varieties.

Notable White Grapes

1.Chardonnay

Chardonnay is one of the world’s most popular white grape varieties, and wines made with Chardonnay can be found on just about any wine list in the world. The legendary Burgundy wine region of France is traditionally acknowledged as the home of Chardonnay, although Chardonnay wines from California and Australia are also popular. Californian winemakers began experimenting with a Chardonnay to rival those from Burgundy in the 1960s, and by the mid-1970s had created wines that were the equal of any from Burgundy.

2. Sauvignon Blanc

Sauvignon Blanc is a white grape variety best known for its crisp, dry and refreshing white wines. The traditional home of Sauvignon is in France, especially within the wine-growing regions of Bordeaux and the Loire Valley. Sauvignon Blanc is very expressive of the local terroir, and can range in flavor from grassy to sweet, and in aroma from floral to fruity, depending on whether the grape is being grown in a cooler or more tropical climate.

3. Pinot Gris

Pinot Gris (also popularly known as “Pinot Grigio”) is a white grape variety that is part of the Pinot family that includes Pinot Blanc and Pinot Noir. The berry skins of Pinot Gris tend to be rose-colored, and the resulting wines are often deep golden yellow in appearance. There are two main types of Pinot Gris wines. Within France (and especially Alsace), the wines are spicy and full-bodied. Within Italy, however, the Pinot Grigio wines are lighter-bodied and more acidic.

4. Semillon

Semillon is a golden-skinned grape that is used to make both dry and sweet white wines. The most famous Sémillon wine producers, such as Château d’Yquem, are based in France’s legendary Bordeaux wine region, where they make Sauternes sweet wines as well as dry white blends known as Bordeaux Blanc. In addition to Bordeaux in France, Sémillon can be found in Australia, New Zealand, Chile, South Africa, and Argentina.

5. Gewurztraminer

Gewurztraminer is a white, aromatic grape variety that is named for a German-speaking province of Italy. However, the traditional home of Gewurztraminer is Alsace, the French wine region located along the German border. In addition to Alsace, Gewurztraminer can be found across Europe in Germany, Austria, Italy and Eastern Europe. Gewurztraminer wines are known for having aromas of lychee, roses, passion fruit and flowers.

6. Viognier

Viognier is a white grape variety that is most commonly grown in France, California and Australia. The traditional home of Viognier is the Rhone wine region of France. Over the past two decades, however, California’s Central Coast has emerged as an important new producer of Viognier wines. White wines made from the Viognier grape tend to be full-bodied, with a lush, soft character.

7. Chenin Blanc

Chenin Blanc is a white grape variety most closely associated with the Loire Valley of France. In the 21st century, however, South Africa has surpassed the Loire Valley as the world’s top producer of Chenin Blanc wines. Within France’s Loire Valley, the best examples of Chenin Blanc come from Anjou, where it produces dry white wines with notes of apple and quince, and Vouvray, where it produces off-dry white wines with floral notes and honey-like flavors.

8. Muller-Thurgau

Muller-Thurgau is a white grape variety that traces its origins back to 1882 when a Swiss-born professor crossed Riesling with Silvaner in Germany’s Rheingau region. Muller-Thurgau is a classic example of the “new breed” of grape that has emerged since the end of the 19th century. Within Germany, Muller-Thurgau is now the second-most planted grape, trailing only Riesling.

9. Silvaner

Silvaner is a white grape variety that is primarily grown in western Germany and the French wine region of Alsace. It became extremely popular in the decades after the end of World War II as one of the grapes used to make the German wine Liebfraumilch. However, after a peak of popularity in the late 1960s and early 1970s, Liebfraumilch fell out of favor, and so did Silvaner. Silvaner remains the third-most popular white grape variety grown in Germany, trailing only Riesling and Müller-Thurgau.

10. Pinot Blanc

The traditional home of Pinot Blanc is the northeast of France, in the Alsace wine growing region. In addition, Pinot Blanc is grown in France’s famed Burgundy wine region. Outside of France, Pinot Blanc is also popular in the Baden and Palatinate wine regions of Germany (where it is known as Weissburgunder), in Austria (where it is known as Klevner), and in Spain and Italy (where it is known as Pinot Bianco).

11. Muscat

Muscat ranks among the oldest domesticated grape varieties, with its history stretching all the way back thousands of years to the ancient Egyptians and Persians. There are actually 200 different types of Muscat grapes, but only four primary types typically used to make wines: Muscat Blanc à Petits Grains, Muscat of Alexandria, Muscat of Hamburg and Muscat Ottonel. As young wines, they tend to have aromas of citrus, rose and peach.

12. Garganega

Garganega is an Italian white grape variety that is primarily found in the Veneto region of northeastern Italy. Garganega is now one of the six most popular white grape varieties in Italy, where it is primarily known for its role in the creation of Italy’s crisp white Soave wines, which experienced a huge spike in popularity amongst wine drinkers in the 1960s and 1970’s.

13. Verdicchio

Verdicchio is a white grape variety that is primarily found within the Marche region of central Italy. The name Verdicchio is derived from “verde,” the word for green. This is a reference to the slightly green-yellow hue of classic Verdicchio wines. Verdicchio wines are characterized by their lack of color, high acidity and citrus (including lemon) note. Some Verdicchio wines also have distinctive almond notes.

Rose : Ladies’ First Choice

Rose wine is, in fact, made exclusively from the same blue grapes as the red wines are made of. These blue grapes almost always have a light, often colorless juice and so the obvious question arises: Where does the dark red color come from? The big reveal: it is because the blue and red pigments are derived from the grape skins not the juice.

Let’s take a closer look at red and white wine production to have a clearer understanding of the rose winemaking process. In red wine production, the grape skins are simply fermented together with the juice, this is called the “mash” fermentation which in the process releases the red color. For white wine production, the skin is removed which leaves only the juice and this process is also known as the “must” fermentation.

The release of the pigments from the mash during red winemaking typically occurs over a few weeks and, if this process is interrupted after just a few hours, only a little coloring will have been released from the grape skins. The rose winemaker takes advantage of this and assumes total control over the color of the wine. Once the juice has taken on a slight red hue, it is pressed and transferred to another tank where it continues to ferment without the skins. It will eventually be bottled as rose wine. So, in the strict sense, rose wines are fermented red wines that have had only minimal contact with the grape skins.

Rose wine can be a blend of red and white wine.This method does exist: a little red wine is added to a container of white wine. Pink colored wines are made using this blending technique, but the resultant wines cannot be labelled as a rose. In Germany, such pink wines are known as “Rotling” wines, and famous examples include Schillerwein (a speciality from Württemberg) and Rotgold (from Baden).

However, there is one exception to this rule, and that’s rose champagne. With champagne, the description ‘rose’ can be applied even if the wine is derived from a blend of red and white wines. Certainly, many rose champagnes have been produced exclusively from white chardonnay grapes with a small percentage of red wine added for coloring, and to round off the taste. Having said that, some high-end producers still favor a process that’s based on grape skin contact for their rose champagne.

Top 5 Italian Grape Varieties For Making Rosé Wine

Aglianico
Aglianico is grown in the south of Italy, coming from the appellations of Basilicata and Campania. Wine reviewer Monica Larner states: "These Rosatos tend to be brighter in colour and firmer in structure. The Aglianico grape has very high natural tannins and those come through even when the wine sees extremely brief skin contact. I pair them with white meat or baked fish in a heavier cream sauce. You need that extra power to cut though those foods."

Montepulciano
Montepulciano hails from the Abruzzo DOC on Italy’s eastern edge, the grape variety offers a distinct style of Rosé. This Rosé category is extremely interesting as Abruzzo is one of the first Italian regions to be so closely identified with pink-colored wines. The Rosés made from this grape varietal are slightly heavier, bolder and darker in color compared to other Italian regions associated with Rosé.

Negroamaro 

Like Aglianico, Negroamaro is another grape variety that calls southeastern Italy its home. And in the sunshine-filled appellation of Puglia, the best-buy selections include crisp and acidic whites, floral Rosés, luminous sparklers and creamy dessert wines.

Nerello Mascalese

Coming from Sicily, Nerello Mascalese is indigenous to the island and grows particularly well in the Etna DOC. To be sure, the Etna terroir is perfect for producing refreshing Rosé, making it a premium region for the style. Etna Rosés are slightly sweet and tart, but what distinguishes them are the mineral, almost salty flavours that come from the blackened volcanic soils. 

Sparkling Wines

In the early 1600s, a new wine emerged in France. It was called Vin Gris, it sometimes underwent an unplanned second fermentation as it was shipped. When the wine arrived at its destination, it was bottled right away and retained some unplanned sparkle. From this pleasant accident, the history of sparkling wine began.

Turning Surprise into Science

During the late 1600s, in the serene abbeys of the Champagne region of France, two monks named Dom Perignon and Frere Jean Oudart were the first to discover a deliberate way of capturing the bubbles and creating quality sparkling wines. Many of their methods still remain the standard for sparkling wine, such as:

·      blending grapes from various vineyards

·      clarifying sediment from the wine

·      replacing hemp-wrapped wooden stoppers with corks.

By the end of 1836, making wine in Champagne was greatly improved with the introduction of a method called reduction Francois. This involved measuring the sugar in wine and made it possible to know how much sugar need to be added to produce the correct amount of carbon dioxide in the bottle.

By the 1840s, Champagne sparkling wines were so successful that the production of non-bubbly wines practically disappeared from the area. Thus the name Champagne was coined. In truth, not all sparkling wines are Champagne. Champagne only describes those wines that come from the Champagne region.

In other parts of the world, sparkling wines have their own titles:

In Spain It Is Cava.

Sparkling wine from other areas of France outside Champagne is called Cremant.

Sekt is sparkling wine from Germany.

Spumante, Prosecco and Frizante are bubbly wine from Italy.

In 1872, the first Cava was created by Josep Raventos. After traveling through Europe and seeing how Champagne was enjoyed, he decided to try to adapt his family’s still wines into bubbly.

Because of the different grapes and climate of the area, Cava took on its own unique characteristics. Spanish Cava is more dry than Champagne and is often described as lemony, light and perfumed. Probably the best known Cava in the United States is Freixenet.

In the late 1800s, the Italians discovered their own method of making sparkling wines. The grapes and climate of this area gave their sparkling wines a bright straw color and fruity taste. Prosecco is considered an ideal summer wine due to notes of almond, honey and melon.

Sparkling Wine Making Process

Carbon dioxide is the secret that gives sparkling wines their bubbly effervescence. This gas is produced during the production of all wines. What makes sparkling wines different is that they go through a double fermentation. The first fermentation is usually in steel tanks, and the second fermentation takes place in the bottle.

During this second process, yeast and sugar are added to produce carbon dioxide, which builds up pressure in the bottle. The yeast and sediment are then removed and the wine is aged. All around the world, wine producers have their own secret recipes and variations in production methods, which make each sparkling wine distinctive.

Top Wine Producer Countries

1. France

For hundreds of years, France basked in the reputation of being the world's greatest producer of wines. Today, that reputation is being rivalled by other wine-growing nations on four continents, and the French wine industry is facing new challenges. Since the low of 2003, the French wine industry has been trying to reinvent itself, producing new wines for a changing world and European market, while continuing to provide the world's greatest wines, produced with perfect conditions and centuries of winegrowing tradition. For those who know how to choose, and know something about wines, France still offers some of the greatest wines, with the greatest variety, and - yes ! - excellent value for money, even from the main wine areas.

The best way to make sense of French red wines is to simply start tasting them.

Many of France’s best red wines are labeled with the name of the wine appellation, rarely by grape variety.If you’ve ever felt completely overwhelmed while browsing an French wine section, knowing just a few key wine names will help keep your shopping trip focused and ensure that you have the perfect wine to drink at a moment’s notice.

  Best French red wines  for special occasions

Bordeaux. It is one of the best French red wine for special occasion. An excellent wine for ageing, it’s the perfect choice for birth-year gifts, holiday meals and all of life’s milestones. Cabernet and Merlot meet their ideal soil matches in this area of France. Whether you choose the big and bold Cabernet-based wines of left bank or the elegant, polished Merlot of the right bank, these are serious red wines for the serious wine lover. 

Burgundy. This region offers the world’s finest wines made from Pinot Noir.  This wine growing area is so well-suited to this grape that very few other varieties are even grown here. The reds of Burgundy age exceptionally well, so each bottle is as special as the occasion being celebrated—for years to come. The  bottles bearing the words “Grand Cru” or “Premier Cru” on the label indicate that the wines were made from grapes grown in Burgundy’s best vineyards.

Champagne. The region enjoys very favorable conditions for vine cultivation, even with it's contradictory northerly location. The rivers and forests help to regulate the humidity. The winters are relatively mild, the summer and fall rich in sunshine and the sun's rays reflect back on the vines from the chalky soil, permitting maximum heat and light. Now Champagne is synonyms with Sparkling wine.

2. Italy

With over 800 wine grape varieties, 20 uniquely designated winegrowing regions, and hundreds of years of winemaking history on the books, Italy's wine scene is a glorious adventure from grape to glass. Tuscany and Piedmont represent Italy's hot shots in terms of regional recognition and production, with the collective Tre Venezie (meaning the "three Venices") of Veneto, Trentino-Alto Adige, and Friuli rounding out the dominant Italian wine region players. Italian wines can be divided into two main categories: Table Wines and "Higher End" DOC or DOCG Italian Wines. Italy's table wines tend to be less expensive red or white wines that are produced to be consumed in the easy-going atmosphere of an Italian-style family dinner. Sometimes they are sold in larger jugs other times it's in a basic 750ml bottle, either way, they are the mainstay of an Italian dining table. Table wines are often fruit-forward wines, some are sparkling, most are light-medium bodied and all carry an affinity for regional Italian fare. 

High-end Italian wines range in quality designations, from good to superior. With over 2000 native grape varieties covering varied terrain, growing in forgiving climates and all packed on one outstanding peninsula, you can imagine that the resulting wine combinations would be just as diverse as the subcultures that surround them. Super Tuscans, Barolo, Barbaresco, Chianti Classico Riserva, and Amarone will lean towards the higher price points. 

 3. Spain

Spain is home to the largest vineyard acreage in the world. Despite this fact, Spain also has much lower wine yields than neighboring France and Italy resulting in less total wine.

In Spain, wines are classified into different wine regions, each with their own set of wine laws and quality standards. Currently, Spain has 69 major wine regions, the more correct term being “Designation of Origin” (D.O.),  well-known wine regions of Spain are Rioja, Ribera del Duero, Penedés, Navarra, Rueda, Cava, Rias Baixas, Jeréz, & La Mancha.

Grape names are not much used in Spain. In most restaurants or wine shops, wines are classified according to their origin. Spanish wine regulations limit regions, which means that in order to understand how a wine will be. you should know something about that particular region! More and more producers do however include the name of the grape in their labels also.

 4. United States

Wine production has a 400 years old history in US. 90% of wine from the United States is from California’s Napa and Sonoma regions. California is home to the world’s largest wine producer, Gallo, in Modesto, CA. The main varieties of grapes in this region are Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Sauvignon Blanc. The other players are Washington, Oregon and New York. But the fact remains that wine is produced in other states also to some extent. The 5 percent that comes from the other states, led by Texas and Virginia, but the production is largely for local consumption rather than national or international markets. The topographical, geological and climatic diversity of the American continent has provided the states with all manner of vine-growing conditions, from higher-altitude, continental climes for example Fair Play  to coastal, fog-laden areas like Edna Valley.

5. Argentina

Argentina continues to grow their wine production year after year resulting in the highest growth rate  of the top 5 wine producers in the world. Argentina relies on wine exports. Major grape varieties grown in the country are Malbec, Bonarda, Chardonnay, Cabernet Sauvignon.

 6. Australia

Australia also relies primarily on the wine export market. Since the US dollar has weakened, Australia is expanding their wine marketing in Hong Kong and Asia. Major Grape varieties grown in the area are Shiraz, Chardonnay.

7. Germany

Germany is known for their aromatic white wines. German wines are exported primarily to US and UK. The major grapes varieties grown in the region are Riesling, Muller-Thuragu.

8. South Africa

South Africa has long been known for its Chenin Blanc and produces the largest volume of Brandy in the world. Other popular whites are Chardonnay, Sauvignon Blanc, Riesling and Semillon. In addition to dry wines, South Africa is well known for fortified and Port-style wines, as well as late harvest sweet wines.

 

9. Chile

Chile is proud of its red wine variety Carmenere, known as the ‘lost varietal’ of Bordeaux. Still, export markets demand traditional varieties. Major grapes grown in the country are Cabernet Sauvignon, Chardonnay, Merlot, sauvignon Blanc, Carmenere.

10. Portugal

Portugal is known for Port Wine,  a high alcohol dessert wine from northern Portugal made by blending several grape varieties. Major grape varieties  are Tinta Roriz, Tourga Franca, Castelao, Touriga Nacional, Alicante Bouschet, Alvarinho and Arinto.

New Chips on The Block

China

In the recent years  China also emerged as a serious player in the international wine arena.. Right now, it’s one of the fastest growing wine countries with a focus on the production of dry red wines including Cabernet Sauvignon and Bordeaux -style blends.

Shangri-La county. Although more commonly known for tea production, Shangri-La county is also a top producer of quality wines in China. Some of the world’s most picturesque vineyards can be found in the mountainous region, with some located as high as 2,600 meter  above sea level. This altitude provides a cool climate and, together with ample sunshine hours, is ideal for growing grapes that require long ripening periods, such as cabernet sauvignon. The province that brought us Tsingtao beer is also home to China’s oldest and largest wine region, with plantings dating back to the late 1800s and wineries numbering more than 150. Yantai, a coastal sub-region, is the hero of the province, benefiting from a warm, continental climate and producing bold wines from varietals including cabernet sauvignon, chardonnay and merlot.

Japan

Yamanashi, just southwest of Tokyo, is at the foot of Mount Fuji, a location that has helped the area attract tourists from around the globe. The prefecture has a strong history of growing orchard fruit, and today it has evolved to become Japan’s premier wine-growing hub. This region is now home to 80 discerning winemakers who pay meticulous attention to detail. Varietals that shine in the area are koshu (white) and muscat bailey-A (red).

Thailand

Khao Yai, a two hours’ drive north of Bangkok, is home to a majority of the country’s top vineyards, thanks in large part to the late King Bhumibol, who recognised the area’s potential as a wine region. With colder than average temperatures – they go as low as 11°C – and diverse soil types that include clay, loam, terra rossa and limestone, Khao Yai has the right conditions. Varietals that thrive in the region include chenin blanc, viognier, verdello and syrah

Indonesia

Ten years ago, many would have turned their noses up at the chance to sample a wine produced in Bali. The tropical conditions make it incredibly challenging to produce wines from traditional wine grapes, but after almost 20 years of trials and mostly errors, wine producers have finally found their footing using indigenous grapes varietals like belgia (white), probolinggo biru (sparkling) and table grape alphonese-lavellee (red). Most of the premium vineyards are on the northern end of the island, where conditions are drier and somewhat cooler, allowing grapes to ripen with minimal disease and fungal pressures. Winemaking and tasting experiences can be found a little closer to beachside tourism precincts like Sanur.

India

Wine consumption in India is very less compared to other countries in the world, in fact despite promotion in recent years, our consumption is 1/800 of French consumption every year. The earlier period of prohibition and higher prices of alcoholic beverages are the two major factors why the manufacture and consumption of wine is insignificant in India. Wine grape production in India only came into existence in the 1980s.

Over the last ten years, The Indian wine industry has been experiencing stable growth as wine is slowly becoming an important part of metropolitan Indian lifestyle.

Out of 123,000 acres of vineyards in India, only 1-2% area is used to produce wines. There are five major wine producing regions in India including Nashik, Pune, Bangalore, Hampi Hills, Bijapur and Northern Karnataka. Let’s have a deeper look into them.

Nashik. It is  considered as the wine capital of India. It is located on the banks of river Godavari. Hot tropical climate dominates Nashik. The temperature variation in winter allows Cabernet Sauvignon to ripe for 185 days. There are about 30 functional wineries around the area and many of them now have tasting rooms. The vineyards in this region are situated in three different areas: Sanjegaon district, Dindori district and Gangapur Dam. Dindori has some of the best grapes grown around the region. Dindori is also popular due to its two  wineries,  Charosa and Chandon. The most popular Indian wineries to visit in this region are Sula, York and Soma . They are located at Gangapur Dam in a row. Super close to these wineries, Utopia, Farmotsav provides boutique accommodations. Vinchur, which is about an hour in the east of Nashik, offers the tasting of varied local wines and a large range of collection at a factory price, accommodation and winery tour. The other sub-regions are Igatpuri, Ojhar, and Niphad and Geeta Kunj.

Pune.  Apart from IT and automotive industries, Pune is also famous for its sub-regions and vineyards. The city is situated on the altitude of 500-600 meters. The famous vineyards of Burkegaon are a few kilometres in the east of the city. The other sub-regions, Roti and Baramati are also at two-hours of travel. Roti produces some of the great crisp white wines while Baramati is popular for shiraz and cabernet. Akluj, the newest sub-region here, enjoys extreme low soil fertility and low rainfall which opens a new door for varieties such as Muller Thurgau, Sangiovese and Chardonnay. Fratelli Wines, Four Seasons Vineyards are major players in the area.

 

 Southern India

 In Southern India, area around Banglore  is a home to many of the top wine producers and vineyards. The area enjoys a moderate climate due to its higher altitude of 800 and 950 meters. Kanwal Grower, who is a pathfinder of the Indian wine industry, developed his first vineyard in the valley of Nandi Hills. Sauvignon Blanc and Cabernet are the popular grape varieties in this region. The soils of this region are scattered with gravel, limestone and gneiss granules which help the production of high-quality Shiraz, Cabernet Sauvignon and Chardonnay.

Major wine producers in this region are Grovers, Bangalore Soma Vineyards, SDU Winery, Zampa  Vineyards and Alpine Wineries

 

Hampi Hills

Hampi Hills is gifted with an astonishing beautiful landscape of rolling stones. It is located at an altitude of 590 meters where the river Tunga and Bhadra come together. Cabernet Sauvignon and Sauvignon Blanc are the most thrived in this region.

KRSMA Estates are major wine producer in this region.

 

Bijapur and Northern Karnataka

This region is located close to Goa, Telangana and Andhra Pradesh. These three are the important consumer markets in India. The inland regions here enjoys a warm and dry climate suitable for highly ripe grapes. Many major producers of other regions source grapes from here to supply the mid-level brands of the domestic markets. Nisarga Vineyards and Elite Vintage Winery are main wine producers in the area.

How to Enjoy Your Wine

Unlike other spirits and liqueurs, consuming wine is a fine art. So how to go about it, there are four cardinal principles :

1. Look

Check out the color, opacity, and viscosity (wine legs). You don’t really need to spend more than 5 seconds on this step. A lot of clues about a wine are buried in its appearance, but unless you’re tasting blind, most of the answers that those clues provide will be found on the bottle (i.e. the vintage, ABV and grape variety).

2. Smell

When you first start smelling wine, think big to small. Are there fruits? Think of broad categories first, i.e. citrus, orchard, or tropical fruits in whites or, when tasting reds, red fruits, blue fruits, or black fruits. Getting too specific or looking for one particular note can lead to frustration. Broadly, you can divide the nose of a wine into three primary categories:

Primary Aromas are grape-derivative and include fruits, herbs, and floral notes.

Secondary Aromas come from winemaking practices. The most common aromas are yeast-derivative and are most easy to spot in white wines: cheese rind, nut husk (almond, peanut), or stale beer.

Tertiary Aromas come from aging, usually in bottle, or possibly in oak. These aromas are mostly savory: roasted nuts, baking spices, vanilla, autumn leaves, old tobacco, cured leather, cedar, and even coconut.

3. Taste

Taste is how we use our tongues to observe the wine, but also, once you swallow the wine, the aromas may change because you’re receiving them retro-nasally. Our tongues can detect salty, sour, sweet, or bitter. All wines are going to have some sour, because grapes all inherently have some acid. This varies with climate and grape type. Some varieties are known for their bitterness (i.e. Pinot Grigio), and it manifests as a sort of light, pleasant tonic-water-type flavor. Some white table wines have a small portion of their grape sugars retained, and this adds natural sweetness. You can’t ever smell sweetness though, since only your tongue can detect it. Lastly, very few wines have a salty quality, but in some rare instances salty reds and whites exist.

Texture: Your tongue can “touch” the wine and perceive its texture. Texture in wine is related to a few factors, but an increase in texture is almost always happens in a higher-alcohol, riper wine. Ethanol gives a wine texture because we perceive it as “richer” than water. We also can detect tannin with our tongue, which are that sand-paper or tongue-depressor drying sensation in red wines.

Length: The taste of wine is also time-based, there is a beginning, middle (mid-palate) and end (finish). Ask yourself, how it takes until the wine isn’t with you anymore?

4. Think

And finally give some thought , did the wine taste balanced or out of balance (i.e. too acidic, too alcoholic, too tannic)? Did you like the wine? Was this wine unique or unmemorable? Were there any characteristics that shined through and impressed you?

Pairing Wine with Food

To enjoy your glass of wine to the fullest, you should know how to pair it with food. Pairing wines and food is too often stressed about and debated. True, in these days, we no longer abide by rules like “ONLY white with fish” (ever had a coriander and coffee encrusted ahi with Syrah? Amazing!) but we are often confused about how to pair certain flavors and elements of a dish. But of course, there are basic principles, if followed will result in the best experience of your goblet.

But, keep in mind that pairing is a funny thing, because every dish will have more than just one component. You might try to pair a wine with chicken… but it’s not JUST going to be chicken, is it? Of course not! It will have herbs or spices, a side dish of veggies, etc. There are many things to think about when pairing a dish, but in the end, you have to choose which part of the dish you want to emphasize and then match the wine to that element.

SAUVIGNON BLANC

This crisp, lighter white wine is known for having a high level of acidity and a lot of citrus. It is a great wine to pair with dishes that are lighter yet still packed full of flavor, and the herbaceous qualities often found in the wine often bring out the herbs in a dish. Here are some foods/flavors that go exceptionally well with Sauvignon Blanc:

Cheese/nuts: feta, goat cheese, pine nuts

Meat/poultry: chicken, turkey, pork

Seafood: fatty white fish, oysters, scallops, lobster, shrimp, sushi

Fruits and Veggies: citrus, green apple, asparagus

Herbs and Spices: chives, tarragon, cilantro

Sauces: citrus and light cream sauces

Desserts: sorbet, key lime pie, meringue, mango

The most difficult thing about pairing Sauvignon Blanc?

With this wine, I find that “like” does not always go with “like”: vinaigrette acidity kills the flavors of the wine and numbs the tart flavor in the vinaigrette.

CHARDONNAY

Chardonnay can be made into many styles, and this should always be kept in mind when pairing the wine with food. Are you drinking a full-bodied, California-style Chardonnay with a lot of oak and butter presence, or one that is lighter on the oak… or maybe not even aged in oak at all? Make sure you factor this in to your pairings.

Chardonnay is a decadent wine with sensual body, so it stands up against dishes and flavors when other white wines might fall flat. Despite its body, it still has great acidity, making it perfect for cutting the richness of cream dishes.

Cheese/nuts: mild, semi-soft cheeses with unoaked Chardonnay; asiago, havarti, Stilton or other blue-veined cheeses with oaky Chardonnay; almonds and nearly any toasted nut

Meat/poultry: veal, chicken, pork

Seafood: halibut, shrimp, crab, lobster

Fruits and Veggies: potato, apple, squash, mango

Herbs and Spices: tarragon, sesame, basil

Sauces: cream sauces, pesto

Desserts: banana bread, vanilla pudding

When pairing Chardonnay, make sure your wine doesn’t overwhelm a dish with more subtle flavors. It is known to do so!

RIESLING

Riesling might be one of the more misunderstood wines. In the U.S. it varies a lot in style, and many produce a very sweet Riesling that has almost become the “norm” for Riesling style in the U.S. Truth is, Rieslings from Europe are often very minimally sweet, and this wine’s balance of acidity and sweetness actually makes it a very food-friendly option. The best part about  Riesling is that it balances spice incredibly well, making it a perfect accompaniment to Thai food or other spicy dishes.

Cheese/nust: Havarti, gouda, candied walnuts or pecans

Meat/poultry: smoked sausage, duck, foie gras

Seafood: sea bass, trout

Fruits and Veggies: apricots, chili peppers, pears

Herbs and Spices: rosemary, ginger, Thai or Indian spices

Sauces: BBQ, spicy, chutney

Desserts: apple pie, caramel sauce

PINOT NOIR

Pinot Noir is a funny grape that makes funny wines. Only Pinot Noir can have fruits like cherry alongside descriptors like “forest floor” and “mushroom”. It is truly a beautiful juxtaposition of flavors and aromas.

Although lighter in body, Pinot has some weight behind it and can stand up to some meat dishes. And don’t be afraid to–gasp!–pair it with a heartier fish. It goes very well with salmon fish, particularly if it is a winter dish with heartier accompaniments like mushrooms.

Cheese/nuts: goat cheese, brie, walnuts

Meat/poultry: lamb, sausage, filet mignon, chicken

Seafood: ahi tuna, salmon

Fruits and Veggies: mushrooms, dried fruits, figs, strawberries

Herbs and Spices: truffle, nutmeg, cinnamon, clove

Sauces: mushroom sauces, light-medium red sauces

Desserts: creme brulee, white chocolate

SYRAH

It is hard to pinpoint Syrah. As one of the world’s more popular varietals, it is made throughout the globe and in many, many different styles. Although hard to generalize, overall, it’s a big wine that often exudes pepper on the finish. It is great with herbs, and often has enough fruit to balance a bit of spice.

Cheese/nuts: sharp cheddar, Roquefort/bleu-veined cheeses; hazelnuts, walnuts

Meat/poultry: roasted game, pepperoni, spicy sausage, braised pork shoulder

Seafood: ahi tuna, salmon

Fruits and Veggies: currants, stewed tomatoes, beets

Herbs and Spices: oregano, sage

Sauces: BBQ, heavy red sauces

Desserts: black forest cake, rhubarb pie, coffee-based desserts

Avoid lighter dishes when drinking Syrah. No white fish, no oysters, no shrimp. 

MERLOT

Merlot has fallen out of fashion over the last few years… but its sales numbers prove that although it might not be “trendy”, it is still being drunk. We often forget about this grape and the soft berry flavors and beautiful eucalyptus nose its wines often have. I love that you can find characteristics like mint and juniper in a Merlot and think it is fun to play up these flavors and aromas by pairing it with a dish that contains the same elements.

Cheese/nuts: Parmesan, Pecorino-Romano, chestnuts, walnuts

Meat/poultry: grilled meats, steak

Seafood: grilled meatier fish, ahi tuna

Fruits and Veggies: caramelized onions, tomatoes, plums

Herbs and Spices: mint, rosemary, juniper

Sauces: bolognese, bearnaise

Desserts: dark chocolate, berries, fondue

Top tip: if drinking Merlot with chocolate, make SURE that the wine is sweeter than the chocolate. If not, the wine will taste sour. (Chocolate is tough to pair with!)

CABERNET SAUVIGNON

Cabernet is loved every where. Wine connoisseurs   crave its bold tannins and fruit and it certainly pairs well with many of the dishes same as Americans love: including beef!  But Cabernet Sauvignon has a softer side, and goes well with some cheeses and even lavender.

Cheese/nuts: cheddar, gorgonzola, walnuts

Meat/poultry: venison, rib eye, beef stew

Seafood: grilled ahi tuna

Fruits and Veggies: black cherries, tomatoes, broccoli

Herbs and Spices: rosemary, juniper, lavender

Sauces: brown sauce, tomato sauce

Desserts: bittersweet chocolate

Wine Pairing with Indian Food

India is a very big country with lot of regional diversity in food habits, but one thread is common, the intricate spicing; rich, integrated achar, chatni and sauces, and red / green chilli with dishes , it often pose difficulty in choosing right choice of wine. But surprisingly, wine goes well with most of the Indian food.

Curries

Our curries get their distinctive aromas and flavors from a combination of spices including curry leaves, coriander, cumin, tamarind, garlic, ginger, chilli, pepper, mustard seed, cinnamon, cloves and turmeric  – to name a few. The spices are often toasted before being crushed our ground into a powder or paste, then fried in hot oil to release the flavors. These flavors are so complex and rich that finding the right wine can be a challenge. But it’s easy if you apply a few simple guidelines.

Match the weight, texture and intensity of the food to the weight, texture and intensity of the wines – white or red. But make sure you look for wines with upfront fruit.

Finding a wine match for a curry depends on the final ingredients.

Meat curries will naturally make a great match for red wines. Smart picks would be aromatic, fresh reds such as Grenache, cool-climate Shiraz with more delicate flavours (newsflash: Shiraz isn’t always big, rich and powerful), or fuller-bodied Pinot Noir – nothing too fragile.

If you’re keen on a Cabernet, perhaps look for a Cabernet blended with Malbec or Merlot to help round out the tannins. A softer palate will withstand the contrast of creamy, rich curry sauces than one with firm, drying tannins.

Lamb curry can match surprisingly well with a glass of oaked Chardonnay, unctuous Viognier or aged Marsanne.

For curries with chicken, seafood or vegetables, white wines can also help carry the spices nicely. The bright acidity and fresh fruit flavors in Riesling and Pinot Grigio, or the luscious rose-petal sweetness of Gewurztraminer work well with the richness of curries.

Tomato-based sauces tend to work better with white wines – the acidity clashes with red wines making them seem metallic and hollow.

The trick is not to serve white wines too cold with Indian food. Straight from the fridge, the wines will be too cold to release the perfumed aromas and delicate flavors. Let them warm up a few degrees and you’ll enjoy the combination of fresh, lifted fruit flavors and rich, spicy food.

Rosé is a great choice for many Indian dishes, with the right balance of fruit flavors and acid crispness to work well with a variety of dishes. Rosé is the perfect choice for those moment when you can’t choose (or are disagreeing over) which wine to open.

Vegetarian

A mild, creamy dal made with lentils, split peas or dried beans opens the door to a range of white wines rather than red wines, which will be too harsh for the softness of the dish. A rich, buttery white such as Chardonnay, or toasty honeyed aged Semillon or Marsanne will have the ideal character to complement the lightness of the dish.

Creamy spinach dishes such as palak paneer with spinach and soft malai paneer  or palak aloo with spinach and potato match beautifully with the richness and creaminess of rich white wines such as Chardonnay, Pinot Gris, Semillon or even fruitier whites like Sauvignon Blanc, Pinot Grigio or Riesling.

Eggplant tends to absorb the flavors in which it’s cooked, so choosing a wine will depend on the spices and flavors of the dish. Dark spices will suit lighter-bodied red wines like Grenache, Sangiovese, Tempranillo or Merlot, whereas lighter spices will sing with the aromatic qualities of white wines like Riesling, Gewurztraminer, Pinot Grigio and Moscato.

Mithai/ Desserts

Indian mithais and desserts tend to be intensely sweet and often incorporate milk, wheat floor, rice and nuts. The delicate flavors of Indian desserts deserve equally delicate wine matches such as Moscato, sweet-style Riesling or dessert wines. It is better to avoid wines with too much acidity and they will taste harsh alongside the sweetness of Indian desserts, instead look for wines with softer acidity and sweet fruit. 

Matching wine with Indian food can be a voyage of discovery. Experiment with different styles to see what works, and what doesn’t work, and you may be pleasantly surprised at how well your favorite wines match with your favorite Indian dishes.

Last Word : Health Benefits

 Wine tastes amazing—but that’s not the only perk.

Anyone who loves turning on classical music and drinking a glass of Pinot after a long day of work isn’t just sipping their way to total relaxation. That bottle is also packed with plenty of body-boosting qualities that range from helping fight off depression to giving the libido a boost. The next time you uncork a bottle, keep these impressive, science-backed benefits in mind !

Red wine in particular is packed with antioxidants, and that’s great news for your health: The substances—which are found in the skin of grapes—protect your cells against the harmful effects of free radicals.

Resveratrol—one of the key ingredients in red wine—just so happens to help keep the heart healthy by preventing damage to blood vessels and preventing blood clots. Resveratrol also helps prevent head and neck cancer by killing damaged, cancer-causing cells.

One way to keep your brain young might be as easy as sipping on some red wine. The naturally-occurring resveratrol in the beverage could help protect the brain’s neurons, slowing down the aging process.

Wouldn’t it be nice if drinking wine made it easier to burn fat? Well,  the resveratrol in red wine has the ability to turn white fat into brown fat—the kind that’s easier to shed.

The researchers also  found having a drink of either red or white wine can benefit your blood vessels, making them more dilated—or “relaxed”—and decreasing the heart’s overall workload.

Say Cheers to the wine, the elixir of life……