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HISTORY OF INDIAN WINE

5000 YEARS OF HISTORY ROYAL VINEYARDS FOUND DURING THE 16TH AND 17TH CENTURY DURING THE MUGHAL

ERA ‘SOMARASA’ IN VEDIC PERIOD

RED WINE GRAPES: ARKESHAM WHITE WINE GRAPES: ARKAWATI & BHOKRY

321 BC – 150 BC: (MAURYAN EMPIRE) BEER OVERTOOK WINE IN 1820 1840 – 1870: THE BRANDY ERA 1860’s: GNT CULTURE 1890’s : PHYLLOXERA 1900’s: REPLANTATION IN KASHMIR AND BARAMATI 1920 – 1930 COCKTAILS, WHISKY SODA, RUM AND BRANDY

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1. J&K2. Himachl

Pradesh3. Maharasht

ra4. Goa5. Karnataka6. Tamil

Nadu7. Andhra

Pradesh8. Telangana

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TERROIR

CLAY• SOIL (RED LATERITE SOIL ,MURRUM SOIL)• MILD CLIMATE RAINFALL 80 – 100 cm

WINTERS 8 - 10º SUMMERS 32 - 35º

• HARVEST SEASON – JANUARY TO MARCH

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WINE REGIONS

• NASIK REGION– LOCATION: WESTERN INDIA, 2000 ft. ABOVE SEA LEVEL– 19-33’-20-53’ – NORTH LATITUDE– 73-16’-75-6’ – EAST LONGITUDE

• SANGLI REGION– LOCATION: SOUTH WEST MAHARASHTRA– 16-52’ – NORTH LATITUDE– 74-36’ – EAST LONGITUDE

• BANGALORE REGION– LOCATION: SOUTH WEST– 12-8’ – NORTH LATITUDE– 77-37’ – EAST LONGITUDE

• HIMACHAL REGION– LOCATION: NORTH– 30-22’-33-12’ – NORTH LATITUDE– 75-47’-79-04’ – EAST LONGTITUDE

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GRAPES VARIETIES

SHIRAZ (SYRAH)

This grape is also known as Syrah. It makes a soft and rich wine often characterized by smoky and chocolaty aromas. It matures faster than cabernet and is sometimes blended with it to speed accessibility.

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MERLOT

The grape shows aromas of plums & stone-fruits, complimented by hints of smoked meat, chocolate, coffee & cherry.

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PINOT NOIR

The grape from which complex and elegant wines are made in Burgundy. There are several clones in pinot noir that show great promise.  The Pinot Noir wines in are clean and lively with the flavor of ripe cherries.

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CABERNET SAUVIGNON

Most of the great red wines of Bordeaux and some of the finest wines of the New World are based on Cabernet Sauvignon. It is often blended with Cabernet Franc and Merlot and its flavor is reminiscent of blackcurrants or cedar wood. It demands aging in small oak barrels, and the best wines require several years of bottle age to reach their peak.

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CABERNET FRANC

This variety possesses qualities similar to those of Cabernet Sauvignon, although they are a little less pronounced in Cabernet Franc. It is an important part of blends and is often blended with Cabernet Sauvignon.

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ZINFANDEL

This variety probably originated in Southern Italy as the Primitivo grape. It is planted by only a few Indian wineries. The qualities of wines have been very good, especially when they receive enough oak maturation.

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CHARDONNAY

It is currently one of the most popular if not the most popular dry white wine variety in the world. It is planted in almost every wine producing country and is one of the easiest varieties to grow. Chardonnay generally benefits from oak and is especially complex when it is barrel fermented as well as barrel aged. However, over- oaking has been a common fault of some the first Chardonnays.

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CHENIN BLANC

This grape is the countries most popular white variety with about thirty percent of her vineyards producing Chenin Blanc. It produces a wide range of wines from sweet to dry, including sparkling and still wines. Its dry wines are fresh and fruity and Chenin Blanc's sweet wines and botrytis dessert wines are becoming more fashionable.

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SAUVIGNON BLANC

India now can produce international quality wines of Sauvignon Blanc as evidenced at few wineries located in Nasik and Pune district. These microclimates in Maharashtra are suited to the growing of this variety. The Sauvignon Blancs tend to be dry and grassy. Its plantings have increased though it is a moderate yielder.

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INDIAN WINES COMPANIES

CHATEAU INDAGESULA VINEYARDSGROVER VINEYARDSSANKALP WINESHERITAGE GRAPE WINERY PVT.LTDHAMPI HERITAGE WINERYPINSONS WINE INDUSTRIESLE MEREDIEN DISTILLRY & WINERY

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INDIAN WINE BRAND NAME

La Reserve Chateau Indage Grover Sula Heritage Port Vinsura Wines Nine hills Chateau d’Ori

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FOOD & WINE HAMONY(RED GRAPES)

SHIRAZ – FRAGNANT, ELEGANT, SMOOTH, LUSH BERRY FLAVOURS & SILKY TANNINS

GOES WELL WITH GRILLED MEATS AND SEAFOOD, SPICY MEXICAN DISHES OR EVEN PASTAS

CABERNET SHIRAZ – RIPE CHERRY, PLUM FRUIT, AROMAS OF BLACK PEPPER

PAIRED WELL WITH ALL TANDOORI DISHES AND MILDLY SPICED CURRIES

ZINFANDEL – BLACKBERRY AROMA, CINNAMON, PLUM FLAVOURS, BALANCED, SUPPLE, SPICY & DELIGHFUL

PAIRED WITH PIZZAS AND HEARTY PASTA DISHES

MERLOT – SPICY NOSE PAIRED WITH TOMATO BASED PASTA DISHES AND ALL RED MEAT

DISHES

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FOOD & WINE HAMONY(WHITE GRAPES)

– SAUVIGNON BLANC – HERBACEOUS, CRISP, DRY, HINTS OF GREEN PEPPER AND TOUCH OF SPICE AT FINISH

– PAIRED WELL WITH SPICY FOOD, ESPECIALLY COASTAL DISHES AS WELL AS LIGHTLY FLAVOURED ASIAN CUISINE

– SULA CHENIN BLANC – FRESH, FRUITY CHARACTERS– GOES WELL WITH FOOD THAT HAS A HINT OF SUGAR

AND SPICE, SUCH AS SOUTH EAST ASIAN CUISINE OR GUJRATI CUISINE