As the pandemic is coming close to the end and the markets are slowly building themselves back up. There has been a rise in demand for wine like never before and the curve has been positive since the time of Pre COVID. The alco – Bev industry especially the wine industry are trying new ways to excite their customers about the product. Marketing and sales play a huge role in this and so do product redevelopment. Knowing this the industry is taking steps to educate people in the wine and making them more aware of what to buy. Understanding the consumer’s behaviour on a specific product really makes a difference in its sales.
If asked about what wines they prefer any European would answer; grape varietal, wine regions or even specific styles of wine of their choice. Locally our preferences are chosen by brands like Sula, Big Banyan, Grover etc. This is because in India brands were first marketed rather than educating consumers to understand wine in a much better way. Educating helps consumers to better choose what’s right for them which can be held by conducting wine tastings, or more competitors coming up in the industry mentioned by Gaurav Sekri ( CEO of Fratelli). Keeping in mind the population of the country a huge demographic of people are within the drinking age which all the more reason suggests that marketing their brands make the scale of sales they were looking for. In the long run, this will lead to ambiguity and nothing but a commission game amongst the middle men who hold the power more than the wineries on what should sell to the consumers, which was noted out by Subash Arora; a notable wine enthusiast in the country.
Consumers in the community have risen by 20% since Pre COVID times, (Wine Business 2021)
India runs on bargain, sales, buying something at its best value. With the rise in imports from other countries such as Australia, New Zealand, France etc. Cheap bulk wines come through import duties at a whopping 150% which sells at a retails averaging at 1500 to 2500 INR (20$ to 40$) per bottle. Though import have not been doing too well, the demand for the product never diminished; which is a good thing. A premium good domestic wine would cost similar to the price of a imported bulk wine, where the quality doesn’t show in the price sold, but that beverage from another country kind of jazzes up the bar for them. Now if a consumer wishes to see real value for money spent on a bottle of wine, they must stick local, as a great wine will come at 2000 or 2500 INR (30$) for a bottle. My top picks for reds would be Grover Chene Tempranillo 2000 INR ( Bangalore); white Krsma Sauvignon Blanc 2000 INR (Hampi). If in any case, you would like to spend for an another country, the range to spend would be between 4000 to 10000 INR (55$ to 130$) for a bottle.
India wine Per Capita is now a table spoon as of 2020
Purchasing power parity plays a huge role in wine as well. In other countries such as the UK sale of wines are seen more in restaurant, hotels and bars rather than on a retail level, which makes it more convenient for high-end wineries to be comfortable exporting their brand whereas India still is at the shelves of a store where only brands are sold. This trend only sets in when there is a lack of knowledge in the community. This can be supported by the companies to conduct more tasting and events and market their brand in such a way where an experience is sold to the consumers. Now that sells!
The Government of India has been a common enemy for the alco-Bev industry from the very beginning. Restrictions and high taxation have always been problematic for the ease of doing business. As Gaurav Sekhri rightly pointed out that in 2016 the supreme court had ordered a ban on the sale of liquor within 500m of the highway due to the increase of accidents and drunk driving. Introducing the law staged a problem for multiple existing retailers and also made manufacturers like wineries and distilleries incorporate additional costs. The list goes on when it comes to taxation as well. We have no national economic policy as the industry is state-regulated. Every state has its own liquor or state excise policy and its distribution is regulated through owned corporations for marketing, excise levy, liquor license and consumption etc. During the pandemic, the states enhanced the taxes heavily to earn more revenue, pinching the pockets of the consumers as well. When it comes to the distribution of alcohol it is highly regulated through licensed shops, permit to clubs, pubs, bars etc, not like any other commodity. These sources generate revenue for the state.
Goods and Services Tax (GST) is presently not levied on alco-Bev as it is out of the hands of the union government and is subject to only state taxes. Bringing in alco -Bev into the net of GST could be a win-win for both parties. The concern is only political in terms of the state fear of being robbed of taxing powers. A mutual understanding can be worked out by the GST council on which the states may agree, but that’s just my opinion.
The current situation and factors resulting from these government norms are the high taxes (150% tariffs on imported wine), cultural issues, marketing restrictions, poor distribution and storage and a multitude of other factors that are still affecting the growth of the wine sector. If these obstacles are however overcome (and this might happen sooner than later), the opportunities presented for wine exporters from all over the world will be impressive.
Export fell from 2019 due to the global pandemic
Subash Arora explained the importance of exports by an industry contributing to its market growth. Through his extensive travels, he has noticed that international wines are highly appreciated. The same goes for India. Amongst the seven major importers, Australia tops the list with close to 2 million litres which are close to 3.3 million US$ almost 33% of the market share. India exports to close to 50 countries, the main importers being from Europe. India’s relationship with multiple countries has grown and has allowed a good amount of exports to happen effortlessly. According to Trend Economy,” the top ten countries we export are as follows.
Netherlands with a share of 22% (1.05 million US$)
Hong Kong with a share of 21% (1.04 million US$)
Singapore with a share of 20% (992 thousand US$)
United Arab Emirates with a share of 11.9% (568 thousand US$)
France with a share of 6.6% (315 thousand US$)
Japan with a share of 3.61% (172 thousand US$)
USA with a share of 3.21% (153 thousand US$)
Spain with a share of 2.37% (113 thousand US$)
United Kingdom with a share of 1.68% (80 thousand US$)
Australia – 45 thousand US$
The export structure consists of
71% (3.39 million US$) – Sparkling wine of fresh grapes
19.2% (918 thousand US$): 220421 – Red Wines
9.57% (456 thousand US$): 220429 – White Wine
0.026% (1.24 thousand US$)- Grape must
Being the devil advocate Sonal Holland questions the wine companies for not being able to achieve scale even when the laws which are common for other beverages are able to achieve. We all know for the past five years the Gin Market has exploded throughout India. There have been a lot of brands being introduced in the past 5years than it could ever achieve. The most important aspect when it comes to comparing the product with wine is that the time it takes to reach its finished product which takes years, whereas if you had an idea for eg: Gin. You are able to achieve the product within four months. Quantity can be achieved for a country whose main factor for a beverage is alcohol. But if we produce quantity over quality in the long run, it affects the export of the companies.
The whole industry blames the pandemic no doubt, but we would have achieved significant progress if the market stayed its course and without the pandemic reached not a 50 Billion INR(650 Million $) but perhaps a 25 Billion INR (325 Million $) market. Understanding Consumer Behavior (click on the link) is another factor which can also help the market achieve its goal.
The Indian wine market surely has improved over the past five years. Recently I came across an intellectual debate between 4 of the biggest names in the wine industry. Conducted by Mrs Sonal Holland, MW (Master of wine), the debate focused on the route India should take to become a wine market worth 5000 CR. The guest panel consisted of Ravi Vishwanathan, Chairman of Grover Zampa Vineyard Ltd, Gaurav Sekhri from Fratelli Vineyards and Subash Arora, a world-renowned wine critic. This review of the debate would be broken down into multiple blogs. Follow the link at the end.
Along with having the best demographic dividend in the world, there are other areas in the Indian wine market that have gradually improved over the past 5 years. As an outsider, Mr Vishwanathan elaborated on a couple of points. As per him, it was very easy to critique Indian wines in the past, but now they can be put in comparison with multiple international wines without hesitation. With the growth in innate talent and local professionals, Indian wineries have been able to achieve this with ease. Indian wines grown under tropical climatic conditions can be put on par with other established tropical countries like Chile, Australia or even China, where the focus of the market is more on volume rather than quality.
India has seen the best use of tropical viticulture in the world by far. Experimenting with the right grape varieties has allowed wineries to establish their uniqueness in local as well as international markets. Educating the farmers, incentivizing them and being as ‘Atma Nirbhar’ (self-reliant India) as possible has allowed the market to create an image of its own. Using a mixed bag of modern and traditional methods in their winemaking and viticulture aids the industry in achieving a 5000cr market.From the introduction of concrete tanks and amphora (Clay pots) to the use of drones and Artificial Intelligence in viticulture, fosters the idea of constant change in the industry. “You can change technology but not terroir”, but with the right technology, we can make use of the terroir to the fullest.
Wine production in India has fallen by 20-25% in 2020 owing to the reduction in the availability of grapes following the erratic monsoon in 2019 and of course due to COVID-19 related lockdown. For the larger players, production outputs have been stable. Wine sales have remained more or less constant while the rest of the industry saw declines in the Fiscal Year 2020. Multiple companies have joined hands with big players. One of the biggest collaborations was of Four Seasons in Baramati, Pune with Grover Zampa Vineyards Ltd. By expanding their production in collaboration with local wineries, big producers have taken over the market.
Consumers in India are always educating themselves about wine and it is safe to say the idea of wine consumption has changed over the past decade. Producers are adapting to the evolving market by surprising customers with either exotic varietals or unique winemaking techniques. Varietals like Grillo and Nero d’Avola have been introduced by Reveilo Vineyards. Fratelli Vineyards have blended a fabulous sparkling wine with Gewürztraminer, Muller Thurgau, and Chenin Blanc. Sula Vineyards have started using Grenache rosé and have made progress. Grover Zampa Vineyards are introducing wines using Amphora (clay pots) with their Shiraz and Riesling with concrete tanks.
Being self-reliant in these harsh times have enabled wine producers to cut costs and helped make an industry reach greater heights that were recently on the verge of a collapse. Talent and innovation alone cannot help achieve a 5000 CR market, there are other factors that can help enable a clearer path. (click on the link for the next blog).
‘POP’ from a champagne cork signifies a special occasion;a date, an anniversary, a birthday or a promotion. Though It is exciting to traipse through the sparkling wine aisle, it can turn stressful pretty fast when you see the French names, opulent branding, and hefty price tags. You ask yourself, “How much should I be paying? Would it be any good? Would people actually like it?” You panic, grab the prettiest label, and speed off to your celebration, hoping that it tastes as good as it looks.
Champagne is used to excite an individual to splurge on occasion.During my time as a server, I observed that my guests usually confused sparkling wines with champagne. As a gentleman of hospitality, I tended not to bore them with the difference, because that is the Somm equivalent of being a grammar nazi. The fact of the matter is that “All champagne are sparkling wines but not all sparkling wines are champagne”.
All Sparkling wines are not Champagne
The word champagne exudes luxury. Champagne’s production methods, regional differences, and labeling jargon can make it quite intimidating to a layman. Two facts which create the foundation of a champagne : Only the sparkling wines produced in the champagne region of France, can be called Champagne, and the secondary fermentation of the wine along with the lees(dead yeast) needs to take place in the bottle itself. Quite frankly, I cannot afford a bottle myself, so I guide others to the treasure I cannot possess.
How Sparkling Wine is Made
In order to get the bubbles that we know and love, sparkling wine has to be produced in a certain way. Every sparkling wine goes through two fermentation processes, but it is the second fermentation (the one that produces the bubbles), that differentiates it from still wines. There are six ways in which sparkling wines can be produced, each method resulting in a different carbonation level. However, the two most popular sparkling wine production methods are, the Traditional Method and the Tank Method, each described below:
Traditional (Classic) Method: In this method, the second fermentation takes place in a bottle where sugars and yeast are added. This method produces smaller bubbles and is used when making Champagne.
Tank (Charmat) Method: What distinguishes this method from the others is that the second fermentation process takes place in a large steel tank. This process helps to create larger bubbles most notably found in sparkling wines like Prosecco.
The sparkling wines undergoing secondary fermentation in bottles
Et tu BRUT ????
When buying sparkling wine, you may notice that the bottle comes labeled with a word like “brut,” “dry” etc. These words refer to the dryness level of the bottle.This is measured by the amount of residual sugar in grams per liter of wine. If you like citrusy and refreshing flavors, dry sparkling wine should be right up your alley. If you have a sweet tooth you can refer to the appropriate sugar levels mentioned below.
Generic Champagne label
Extra Brut (0-6 g/l)
Extra brut is the driest form of sparkling wine with zero to six grams per liter of residual sugar. This means that during the fermentation process the yeast has eaten most, if not all of the sugar. Cava is a popular type of wine that can come in this form. This sparkling wine variety pairs best with:
French fries
Sashimi
Papadi Chaat
Vada Pav
Brut (0-12 g/l)
This is the most popular form of sparkling wine because it is dry with just a hint of sweetness. It has less than 12 grams per liter of residual sugar. Champagne is a sparkling wine that often comes in the brut variety. This type of sparkling wine goes best with:
A cheese plate
Mushroom risotto
Reshmi Kebab
Malai Kofta
Extra Dry (12-17 g/l)
This bubbly drink is drier than its predecessors and contains a slight sweetness left over from the fermentation process. When drinking this, do not expect a sugary sweet taste, but just a hint of sweetness not unlike what you experience biting into a pear. Prosecco is a type of sparkling wine that is often extra dry and pairs best with appetizers like:
A charcuterie plate
Deviled eggs
Chicken Tikka
Galouti Kebab
First Champagne and Prosecco in the country
Demi-Sec (32-50 g/l)
This is considered a sweet variety of wine that one would often drink with dessert. There is a noticeable amount of sweetness to the taste of this wine and it can have up to 50 grams per liter of residual sugar. Champagne can be made in this variety though it is not common. Demi-sec type of sparkling wines pair best with foods like:
Dark chocolate
Cheesecake
Malai Kulfi
Suji Halwa
Sparkling wine are versatile with food pairing
Champagne Doux / Doux
This term is used to denote the very sweetest of sparkling wines , with more than 50 grams of residual sugar per liter of wine. This style was once very popular, not only because sugar is naturally appealing to the human palate, but also because sweet Champagne is easier to make than its drier variety. However, with wine fashion moving towards drier styles, sweet doux Champagnes are increasingly rare
Sparkling wines are a great addition to any celebration. To know about sparkling wines to serve at different kinds of events, Click on the blog to know more.
For many, the sparkling wine aisle can be confusing. To help you navigate the wine aisle and choose the perfect wine for your taste buds, I have outlined the six most popular types of sparkling wine including where they are from and the types of grapes they are made with.
Champagne
Arguably, the most popular of sparkling wines, Champagne is so versatile, it goes great with just about anything from breakfast dishes to fried foods. It has small bubbles that produce a fruity, but not always sweet taste on your buds. It’s great for all of life’s celebrations.
Prosecco
Prosecco gets its name from the village it originated in;Prosecco, Italy. It comes in other forms besides bubbly, but is most known for its sparkling variety. Prosecco is made from Glera grapes and tends to taste on the sweeter side. This particular sparking wine is made using the tank method, causing it to have larger bubbles and making it a popular addition to cocktails.
Cava
Cava is a sparkling wine that comes from a town in Spain called Catalonia. It is produced in the traditional method and is primarily made from the Spanish grape, Macabeo, which adds a fresh, lemony flavor to the taste. It can also be made with Xarello and Parellada grapes which have fruity undertones of pear and citrus. All have floral aromas and are a lot less sweet in taste than Prosecco.
Cava is a great choice for people to begin the exploration towards sparking wine
Crémant
Crémant is a sparkling wine that can be produced in several areas of France such as Limoux, Loire and Burgundy. This particular sparkling wine is created in the same traditional method as Champagne and has a flavor that can vary depending on the type of grape it is made with. However, most types have a creamy and nutty taste rather than sweet.
Crémant is not specific to one region. Each fitting a different taste profile
Sekt
This particular sparkling wine is from Germany and is known to for its low sweetness and alcohol levels. It can have alcohol levels as low as 6% and contain fruity and floral aromas such as apples, pears and white flowers. This wine has a natural acidity and fruitiness that is growing popular in other regions aside from Germany. The Sekt wine is made using both the tank and traditional method depending on the type.
Rosé
Rosé can be made still, but is a fan favorite in its sparkling, bubbly form. It is most known for its pink hues and fruity aroma. Some common flavors in rosé are strawberry, citrus, honeydew, rose petal and rhubarb. Sparkling Rosé can come from a variety of places from Italy all the way to California, but is most commonly produced in Provence, France.
Sparkling wines are the best for any type of occasion. Not only are they a crowd pleaser when it’s time to pop the cork, but they taste just as good on their own as they do with food. Not to mention they work well in a variety of cocktails. They’re a popular gift to give when attending a celebration. So, to help you choose the right wine to gift at your next celebration, we have listed out a few different celebrations and what would go best with each.
House Parties
House Parties can go one of two ways. They can be mellow and relaxed, having you in bed by ten, or you can be out until midnight enjoying your time with friends. That is why we recommend gifting Prosecco for this type of occasion. Its versatility gives you the option to sip from a glass or drink straight from the bottle.
From kings who won great wars to small parties, Sabering has always been an art of celebration or ritual for the commencement of the party. Not only its tradition; but also fun!
Holidays
No matter what holiday you are celebrating, these types of celebrations are always full of cheer, laughter and lots of booze. Because these gatherings tend to be a little more special and planned out than casual parties, we recommend gifting Crémant. Its creamy, nutty taste goes well with holiday meals and desserts.
Birthdays
Of course, this particular type of gift can vary depending on your friend’s preference in sparkling wine. However, if you aren’t sure what they like or if you want your gift to be a surprise, Rosé is the way to go. It’s yummy, classy and is a lot more fun to look at than regular champagne.
Graduations
Graduation is a monumental milestone in someone’s life and should be celebrated accordingly. Assuming the graduate you are celebrating is of age, we recommend giving the gift of Cava. Not only is this a fan favorite, but it lets them know that you are proud of their accomplishments without breaking the bank.
Weddings
Someone’s wedding is arguably one of the most important days of their life, and your gift should reflect that. Depending on your price limit and relationship to the bride and groom, we recommend gifting a nice bottle of Champagne. It should be something they can enjoy on their honeymoon and toast to their new life together.
Anniversaries
Anniversaries are a time for two people to celebrate their love and time spent together so far. Sekt is the perfect gift for this occasion. It has lovely fruity and floral aromas and has a low alcohol content, so they can enjoy the whole bottle together in one sitting.
To understand more about the wine making process and preferable food pairing with sparkling wine, Click on the blog.
Wine industry is not an exception to the turmoil brought about by COVID-19 in the market. It’s almost been a year since the outbreak of the virus and the wine industry and restaurants sales have fallen proportionately during this pandemic. In this report I would be discussing and comparing India and China on their initiative to make a positive comeback from the lapse occurred during this fiscal year.
There has been much debate about the number of potential consumers in India’s wine market. Major factors that hinder wine consumption are poverty, age restrictions, individual state alcohol prohibitions and societal taboo. A considerable proportion of the Indian population meets the minimum drinking age requirement of 21-25 years and that number is greatly increasing as the Indian population matures. This creates an opportunity for younger generations to acquire a taste for wine, breaking from a tradition of consuming hard liquor. Although many Indian religions encourage abstinence from alcohol, few have formally banned its use. Three Indian states maintain prohibition laws and others have set strict regulatory measures on alcohol sales.
On the other hand, China is turning into one of the world’s largest, most lucrative food and beverage markets. With a growing middle class, the demand for premium lifestyle products is constantly increasing not only in China but throughout Asia. Wine has become “fashionable”, a symbol of social status and this trend is likely to continue. Although traditionally, China is a rice wine consuming country and grape wine is considered a luxury product. The Chinese have special medicinal wines that have been essential ingredients in Chinese medicine. The grape wine market has grown rapidly since its emergence in the mid 1990s, with still wine being demanded the most. Just as in Europe, red wine is perceived as healthy and is believed to reduce the risks of cancer, arthritis and cardiovascular disease.
The tastes and preferences of the Indian population err towards still wines, and more specifically, table wines. Though a market exists for champagne and sparkling wines, these varieties sell at a much lesser rate than that of still wines. In general, slightly sweet wines and the varieties of Sauvignon Blanc and Chenin Blanc are fairly popular and also pair well with typical Indian dishes. Although rose and blush have been projected as good fits for the Indian market, the majority of sales remain of still red and white wines. In regards to presentation, wine producers have two crucial demographics in the Indian market: the upper class and the general consumer. While the upper class prefers the classic presentation, i.e. real cork, full bottle size, and dry red and white wines, the growing consumer class in India gravitates towards approachable wine packaging, i.e. screw caps, half bottle sizes, and sweet wines.
Parallely, the size of the imported wine drinking population has doubled since 2012 in China. Overall, there are now more than 38 million imported wine drinkers in China, with the bulk of these drinkers concentrated in large urban cities with a thriving middle class. The number of regular imported wine drinkers in China is now 23 million. According to Wine Intelligence, there is plenty of potential for growth in the coming years. If you compare the size of the imported wine drinking population (38 million) with the size of the urban adult population (378 million), it’s clear that wine drinking has not yet tipped into the mainstream, especially in China’s second and third-tier cities. Shanghai and Beijing are two important wine cities in China, and now the emphasis is on attracting young female wine drinkers from other cities across Mainland China.
YIELD OF 2020
Indian producers and importers have suffered a loss in sales due to the lockdown. March is usually the busiest month for sales because most off-trade(retail) and on-trade(Restaurants, bars etc) buyers stock up for the new fiscal year. This year, because of the traditional break in the supply chain thanks to the new excise policies not being in place on time and dispatches taking place in April, sales have taken a hit. Stocks are available with retail stores, hotels and restaurants but the consumption is negligible because of the closure throughout India. Sales and yields range across the board with most producers facing a 5 – 10% drop in sales and a shortage in yield while some have had bumper crops and expect sales to be about 10% better than 2019-2020. Some producers are stuck with deadstock in their wineries.
China’s wine production from January to December exceeded by 10.2% compared to the previous year, 4.51 million hectolitres, according to the data from China’s National Bureau of Statistics.There was a sharp decline in production in 2018, 6.29 million hectolitres, adding more bad news for the country’s wine industry when its imported wines and consumption has also slowed due to economic slowdown during the year.
Grapes from Xinjiang vineyards follows later in August and September.
RECOVERY STRATEGY FOR COVID-19
Many countries are focusing on exports to India since February this year. A report of the Australian Trade and Investment Commission data shows how the traditional wine making countries look at the Indian market. “In a country with a population of 1.3 billion and where around 700 million people are above the legal drinking age – a number growing by 19 million a year – India is a market with many opportunities for Australia’s winemakers,” said the Commission. Wine imports from Australia have overtaken imports from the European Union. According to Wine Australia, for the year ended December 2018-19, Australian wine exports to India grew in volume and value by 50% and 52% respectively. Seeking the government’s nod, the Confederation of Indian Alcoholic Beverage Companies (CIABC), the apex body of leading liquor firms, has written a letter to the Ministry of Commerce seeking an exit plan to open distilleries and liquor shops including pubs and restaurants in non-Covid-19 hotspots. In its second letter to various state governments within a week, CIABC has urged them to allow online sale of liquor as social distancing emerges as the new normal. The submission of this exit plan comes as liquor trade has shuttered in the wake of the Covid-19 lockdown resulting in financial losses for the industry that contributes about 20-40% of a state’s revenue. Online sale alcohol has only been permitted in a few states which further slows down the increase in sales.
On the other hand, there was an online wine boom going on in chinese market, even before the virus hit. Overall purchasing by consumers was expected to overtake that of retail. For the bigger e-commerce platforms such as tmall and JD.com, online purchases stood at around 30% in China, as opposed to 7% in the United states. In China, lower transportation and delivery cost enables consumers to purchase lower end wines online, which not only opens up the market to larger purchase volumes from the average consumer base, but also leads to more experimentation. There has not been a dent in their lack of sales due to the fact that the country allows online sales.
Where to Invest?
Millennials are the upcoming demographic any alco-bev industry deems to focus on as they provide the long term relationships crucial for stable sales. The pop culture, rap culture and the novelty of drinking wine is gradually increasing in both countries. Many working professionals prefer wine over hard liquor as it is considered a healthier as well as a more affordable choice.Millennial consumers are expected to play a vital role in China’s e-commerce growth, particularly via social media platforms. Millennials crave choice and deeper understanding of products before making purchases, and this is something e-commerce can provide in contrast to traditional wine shops. The information about wine is on their fingertips, which allows them to review the description of flavour and origin stories etc, even in the absence of retail businesses.
Majority of consumers are Female Working class professionals in China
“Indian millennials may have a lower level of wine knowledge than their older counterparts who consume wine more frequently than them” said Ben Luker, of wine intelligence. There has been a steady volume growth in consumption of domestic wine. While imports are seen as better quality and more expensive; Indian wine drinkers primarily are brand focused due to lack of experience in the category. This allows trade channels to develop with the opening of more wine focused retailers and dedicated wine bars and restaurants. This brings good news for importers and producers who have been struggling to find ways to tap into the beverage’s rich potential in a country where half a billion people are over the drinking age.
Yatin Patil, president, AIWPA told The Hindu that, “On-premise, which accounts for over 40% of wine sales, is going to take a lot more time to come back as social distancing is likely to continue; for how long, no one knows”.It is too soon to make an assumption regarding which country has made better sales in wine, as the pandemic has affected not only wine but the entire alco-bev industry. Both countries display great potential in wine investments and sales but cannot show exact numbers due to the crisis currently faced by them. It is uncertain what the rest of the year holds as both countries function on different political norms regarding wine. However,to a prospective investor looking at the demographics, China seems promising.
You enter a wine store and you are greeted by this long array of wine bottles from all around the world. Some are from the countries you never knew made wine. Some have pretty labels and some have pretty generic ones. You have had a long day you are not keen to look for another adventure. So what do you do, you go for a wine which is on sale; The 1+1 offer. You come back home relax open that valued bottle and end up not so enjoying it. You are sad but happy cause you have had a bad day. So you just enjoy the night cap and go to bed. There is one aspect in wine which does not affect the quality of wine; and that is the price.
It is not necessary that the most expensive wine will taste better than the one priced below it. Its like you go to a fancy restaurant and you order the chefs special. It looks amazing, best presentation, the combination of food and spices makes the dish appealing; but at the end of the night you look for that street food kart who sells the best falafel or Chinese food you crave for. So what do you need to see or understand when you read a wine label?.What can you ask your retailer or your server the next time you ask for wine?. First let us go through the different parts to a wine label.
This is a New world american wine. The difference between new world and an old world wine is just the mere continent. European wines are old world and the rest are new world.
Ok! the label is a bit too informative. Lets simplify it. The things you need to focus on to get a better understanding of your wine is the;-
GRAPE The varietal of the wine refers to the grape used in the wine. There are certain times the wine is a blend of more than one grape. Most of the times the grape is not mentioned at the front, But it will be mentioned on the back of the label; if not, you can always ask the retailer or the server who can assist you with the varietal. Being aware of the varietal will help you find your favorite grape and possibly the bottle as well. “What If I Don’t Like what I bought!”, Then buy the same grape from a different climate and taste them side by side. The varietal does not give a blanket decision that all the varietals taste the same. Keep tasting you will reach to that one bottle that’ll give you company in your bad or merry days.
A brief about the wine is always mentioned at the back label
REGION Have you ever read the back of the wine label and it has an abundant list of fruits and flavors you expect from, but at the end it lacks?. Now with the help of this specific criteria you will possibly get an idea of what you can expect from the wine. Region plays an important role when it comes to wine. The climate, the soil of that region has a direct relation to how the wine will be produced. Wines from warm climates like Spain, India and some parts of Mexico have wines which give more of cooked or stone fruits and even floral aromas like Jack fruit, Bananas, Gooseberry, Peaches for whites wines. Spices, dried floral aromas, leather are common among the reds. Wines from cool climates like France, Germany, Canada or even New Zealand give very cool aromas like Lime, Lemon, Freshly cut grass, Grapefruit for white . Red berries, Red fruits, Plums, Wet forest floor for reds. When you see the Country of produce you will have a fair idea of what you can expect from the wine.
Due to climate change we can expect a change in cool climate temperatures as well
ALCOHOL
The percentage of alcohol is an important information when you are buying wine. This will help you buy a wine which is mellow for you or something which is bold and heavy. Wines that are mellow and very supple in nature usually are between 8 to 12% ABV. There are wines higher than 12%. There are certain dry wines( not sweet) that can reach 17% in ABV. When the alcohol is higher than 12 or 13% you can expect a bit of heaviness and roundness in the wine that allows it to linger on the palate. The alcohol in the wine also plays an important role on when to drink the wine. If you live or heading to a place that is hot and humid; It will be better to purchase a White or a Blush wine(rose) wine, as the alcohol for both are usually less and also they are served chilled. And if Its an evening dinner or a Barbecue, A nice full bodied red with high alcohol will serve a greater purpose.
Regardless of this basic information one can get help from their wine waiter or their retailer by asking certain questions. Now most of the people I know who are entering into wine would prefer something mellow, fruity and mostly a red. It will be suggestive to go for a Gamay from France or a Pint Noir from New Zealand, or a Carmenere from Chile. Alas, not everyone can afford imported wines. So look for something locally as it is value added and you kinda not deal with the import price surge.
Another scenario is you have an informal party or a birthday, and have no clue what to buy!?. You can always look for sparkling wines or something specific like Prosecco or a Cava. They are inexpensive and are also serve the purpose of the event. Informing the person about your taste in wine will help you get your favorite bottle. Shy enough to ask; you can always follow the criteria and make an informed decision.
Wine is pretty diverse and interesting on its own, but most of its cocktail are entailed to only spritzers as a summer drink. Wine in cocktails is sacrilegious to some Sommeliers and “wine enthusiast” but having a different approach to tasting wine can also be enjoyed. Wine cocktails have their own potential to create new flavors and exciting new pairings for any type of season. As we approach spring, here are some cocktails you can try it at home.
SUNSET BY THE SEA
Its the mango season and the most common fruit available during summer times. Mango cocktails are good for hot summer afternoons. Being at home and unable to come out, drinking this will transport you to a tropical beach taking in the cool breeze and sun. Pairing this drink with something crunchy and spicy would be ideal like spring rolls or something tangy like Thai food.
Ingredients
2 mangoes (ripe)
1/2 cup vodka (120ml)
1/4 cup lime juice (or juice of 1/2 lime)
Pinch salt
1 to 2 tablespoons maple syrup (or 1 to 3 teaspoons sugar to taste)
1 bottle sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
Optional garnishes: wedge of fresh lime or other fruit
SEGURA VIUDAS, CAVA, SPAIN $10
Blend the peeled mango cubes with vodka, lime, Salt and sugar or maple syrup with ice cube till the pitcher fills half full. Top it up with the chosen sparkling wine and garnish it with mint or lime wedges. To make this drink non-alcoholic, substitute 1/4 cup water OR mango juice (or other tropical juice, such as guava or pineapple juice) for the vodka. Then top up your glass with sparkling spring water (such as Perrier) instead of wine.
This perfectly accompanies any meal from start to finish. Pale straw yellow in colour. Elegant and harmonious on the nose. Fresh and well balanced on the palate; ample flavors; the predominance of Macabeo is obvious.The Macebo grape shows vibrant fruity characters which allows to make the cocktail balanced and enjoyable.
FRATELLI NOI, SPARKLING WINE, INDIA र800
Aromas of tropical fruits and summer flowers gives a nose full of vibrant aromas. This easy fruity drinking wine drinks well with any occasion and acts well as an appeasing aperitif. The Chenin Blanc grape used is hard pressed and blended with other white grapes to produce this extraordinary wine.
JIMMY GINGER ICE TEA
The cocktail is ideal for backyard barbecues or even making something special at the very last minute. Though being pretty straight forward, the combination of ingredients really creates a refreshing taste on the palate pairing with anything on the menu including Indian cuisine
Ingredients
1 cup sugar
½ cup peeled and thinly sliced fresh ginger
2½ qt. fresh brewed ice tea
1 bottle white wine
12 pieces candied ginger (for garnish)
Ice cubes
To make the ginger simple syrup, bring 1 cup sugar and 1 cup water to a boil. Make sure sugar is completely dissolved before removing from the heat and adding the fresh ginger. Let sit for about 10 minutes to steep. Strain and then allow the syrup to completely cool. In a pitcher, combine the syrup and tea and put in the refrigerator to chill. Fill tall glasses with ice cubes. Pour 1 cup of the tea in and then top off with about 1/4 cup white wine. Serve with a piece of candied ginger on rim or floating in the glass.
CLEAN SLATE, RIESLING MOSEL, GERMANY $9
The fresh balanced taste of German Rieslings grapes from Mosel are one of the oldest vines grown in the world. The grape has a rich history and aromas and flavors to justify its legacy. The steep blue slate slopes of the Lower Mosel give the wine its minerality while the Middle Mosel provides a hint of spice to complement the characteristic fresh peach flavors of the Upper Mosel. The wine would pair well with the ginger concoction and connect well with any grilled meat or vegetables.
SOMA CHENIN BLANC DESSERT, INDIA र900
The palate displays tropical fruit notes and touches of white peach and fresh pear. Crispy acidity on the Chenin Blanc with its long finish perfectly balances the sweetness. Excellent lingering finish with languid ripple of pineapple, passion fruit, white peach and papaya tastes amazing. Having a dynamic combination of citrus and ginger spice can add up to a potential classic cocktail. A refreshing drink made for any kind of occasion.
WHITE WINE MOJITO
This rum Inspired cocktail most popular in Havana, Cuba is another classic cocktail known to be refreshing and a fun cocktail to make. The simplicity of this cocktail makes everyone a chance to be a bartender or a mixologist. Virtually any white wine will work well; however, the serious citrus of Sauvignon Blanc, the outstanding aromatics of Riesling or the flexible flavor profiles of Pinot Grigo deserve special consideration.
Ingredients
1 750 mL bottle of white wine (Sauvignon Blanc, Riesling, Pinot Grigio)
2 cups Soda lemonade
3 limes (2 juiced, one for garnish)
1 cup of fresh mint
Optional: sugar to taste (depending on how sweet the sparkling lemonade is)
Chill the white wine and soda lemonade. Once well-chilled, mix the wine and soda lemonade in a large pitcher. Juice two limes and add to the wine and lemonade. Mince 3/4 cups of fresh mint and add to the pitcher (add mint right before serving, otherwise the leaves begin to brown).Add optional sugar to taste, especially if the sparkling lemonade is light on the sweet factor. Mix well. Thinly slice the remaining lime to garnish glass rims and add a sprig of mint leaves to liven things up even more. Serve over ice. Enjoy the drink on its own.
ESTANCIA, PINOT GRIGIO, CALIFORNIA $10
Pinot Grigio wines are most commonly described as dry white wines with relatively high acidity. These characteristics are complemented by aromas of lemon, lime, green apple and blossoms. Adding flavors so refreshing and fizzy makes this versatile cocktail a fresh look.
SULA VINEYARDS RIESLING, INDIA र750
Riesling wines have good acidity still through the palate with hints of citrus. Off Dry, fruity, peach, floral aromas, medium acidic, refreshing, balanced. Easy on pallet, people not used to wines loved it. Adding something aromatic to a cocktail supports the smell and the palate of the drink. Enjoying both nuances gives the cocktail an overall lustre.
If I had a penny for anyone who has turned down my offer to try Indian food with wine I would be rich. When it comes to wine pairing with Indian food, its best to keep it light and fresh. Its intricate spice, rich and creamy sauces, and by the way it is generally served warm has often posed a difficult riddle to wine lovers. As a result, many diners have chosen to sip light, easy-drinking lager instead of wine when eating Indian cuisines.
Many people prefer sweet wine over the spicy food as it nullifies the spice from the food. With Indian food, the primary factor to be considered is the alcohol level. Drinking a wine high in alcohol makes the dish even spicier. So having your big bold red wines is out the window. To play safe with the pairing, a slightly sweet/off dry white such as a Rieslings can be a good option. But white wines are not the only option. There are wines like Cabernet Franc from the Loire Valley or even some spicy Gamays which can be used for having the dish. I recall an orange wine made from Boureblanc grape presented to me by my friend Camille when I was in Bordeaux. We had it with Chicken Biryani, the pairing was really good. Quick fact; Orange wine are not made of oranges but they are made of white grapes left in the fermented juice with their crushed skins in order to get the appropriate color. There are certain criteria to follow when it comes to pairing Indian food with wine. To put everything in a summary ‘Think fresh and lighter wines’ not ‘rich and heavy’
courtesy Camille Dupin
India is known for their best grills and appetizers. Having something smokey in nature, calls for something a little more intense than the fruity wines as they can’t cut through the smokiness and spice of the food. Having an earthy wine helps counterbalance the spice in the food. Pinot Noir are your best bet. They are a bit expensive than Gamays but help support the earthiness in the wine. Pinot Noirs from New Zealand or California produce one of the finest. A low bodied Syrah from Loire Valley could also help you seal the deal on your favorite bottle.
Having anything spicy always calls for wines which have high acidity. The acidity in the wine helps to soothe and revive the palate; kinda like a lemon soda. Having something light, young, fresh wine which leaves a zing in your palate is the best kind of wine to cleanses the heat the food leaves. Sparkling wines are your best bet as well. But I wouldn’t suggest it as they are meant for special occasions. Pairing it with spicy and aromatic food doesn’t do much for the dish nor for the wine.
When it comes to Indian wines, there are only a few options which could help with the pairing as the climate in the country is very warm, which makes it impossible to make wines less in alcohol. However, not all dishes in India are spicy. Having snacks or a side dish with your beverage is a custom in any house party or binge drinking with friends. Without the snacks(Chaknas) the party is not enjoyable. Snacks like chips or salty peanuts; will pair well with a nice chilled Sauvignon Blanc. This grape plays a very versatile role in warm climates and can be paired with almost anything you eat. Lucky for us the wine has done extremely well in India and has made simple pairing really enjoyable.
VEGETARIAN DISHES
Paneer Tikka, Kati Rolls, Honey Chilli Potatoes are some of the most ordered dishes in any Indian restaurant with a bar. A crisp and acidic white wine will do the trick. White wines in India are one of the most sought after wines as they pair well with most dishes. They provide not only the acidity but a bit of lime finish like a squeeze of lemon to your tasty dish. A Grover Fume Blanc (Sauvignon Blanc) or a cold dry Riesling by Sula is suggested.
Hints of lime, lemon, gooseberries. The acidity in the wine soothes the palate and the lemon zing and minerality taste in the wine gives the dish character.
Hints of green apples, grapefruit, peach & honey. Best enjoyed nicely chilled, Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity
MEAT BASED DISHES
The famous Tandoori chicken, Chicken Tikka, Fish Fry, Pork Chops and Lamb Chops are the go for any meat lover. Serving something earthy but a bit mellow in nature will do the magic. Having a Blush or a low taninic red will help in enjoying the pairing. A Cabernet Shiraz Rose from Grovers and Pinot noir from Soma Vineyards would be the best pairing.
Notes of dark cherry, brown spice and clove, balancing out the spice and mixing with the dish in synergy.
Soothing aromas of red berries and a bit of subtle spices, with a tangy tart finish gives the consumer a reason to drink the wine.
When you hear someone say “I work in the hotel industry or in a restaurant”, you quickly imagine Gordon Ramsay screaming, Jamie Oliver cooking with passion or Sanjeev Kapoor cooking explaining the ‘swaad'(taste). Its more to it. We all choose this profession to be great like them initially. When things don’t work out we stopped working for it and eventually give up. There are a handful of people who I know didn’t continue down this path; but there are a few passionate souls who will not stop until they achieve what they want to achieve. Mine was to be the best in the profession I am in. Now the best a Sommelier aspirant can achieve is to be a Master Sommelier or a Master in wine.
Entrance to Le Grand Maison
It has been over 7 months since I left Bordeaux and it had been the best time of my life. While in Bordeaux I got an opportunity to work for the Michelin Star Restaurant known as Le Grand Maison (2 stars). Anyone working in this industry is aware about the Michelin Guide and the restaurants who have achieved the stars. The book is like the bible for the french chefs. There was a point in time that the chefs only cared about the stars they got and would not stop until they reach 3 stars. 1 star is great; 2 star is amazing and 3 stars well, they are for the Gods. Getting to work at the restaurant truly was an overwhelming experience.
You are greeted by this exhilarating, mansion and fanciful entrance of the restaurant which is suited for royalties only. I was easily intimidated by the view of this restaurant. The mansion has five rooms upstairs and the restaurant downstairs which are divided into three rooms. The restaurant serves lunch and dinner. The kitchen is run by a very well known french chef Mr. Pierre Gagnaire. Pierre Gagnaire began working as a pastry chef before spending a summer in Paul Bocuse’s restaurant. He took over his father’s restaurant for six years before opening his first restaurant in 1981 in Saint-Étienne. His creative cuisine is sometimes known as iconoclastic. He has opened close to 20 restaurants all over the world.
Working at the restaurant really opened my mind of how service at a Michelin Restaurant works. Its a process of allowing the guest to enjoy the ambiance, food and wine, rather than your company. Its a play. A dance between the chefs and the servers. The customer being the audience and enjoying the flow of course appear before them in all shapes and sizes whilst introducing the wine and food pairing. The Sommelier’s job is to give you an experience of the pairing and also identifying the right wine according to your taste. The main perk of being a Sommelier is tasting wines before you serve it to the guest for checking whether the wine is good or bad. By the end of the evening I was drunk with knowledge; literally as well. The flow of service is like any other restaurant only classier. The night progresses towards closing down of the floor and heading to make the back area sparkle. Being an outsider I was welcomed by the staff and was treated as if I have been working there for a really long time. Even though being inexperienced in working for this type of restaurant, I was not hindered to bring out the hospitable gentlemen that I am.
Working for the Michelin has opened up new avenues for me to venture and explore in this unfamiliar journey I tread. I urge anyone if given an opportunity to definitely grab the offer given. It will not only be a delightful experience but an intoxicated one as well.
VINOSCOPE 