We’re very excited to be introducing some delicious wines from India to pair with a few of the dishes in our Month of Indian. The Nashik Valley, in north-western India, has grown into the centre of India’s emerging wine industry over the last 25 years with around 30 wineries there now protected by an Indian Geographical Indication appellation. At around 700m with warm days and cool nights, it’s proven to be ideal for a range of classic grape varieties including cabernet sauvignon, shiraz, chardonnay, sauvignon blanc, riesling, viognier and chenin blanc. Stanford graduate Rajeev Samant was a pioneer in the region, planting sauvignon blanc, chenin blanc and zinfandel on his family’s property in 1996 and working with Californian winemaker Kerry Damskey to train his team in turning the production into quality wine. He released his first wines under the Sula label in 2000. Like many from Europe, the Sula wines tend to come into their own with food, try them on their own then with our matched dishes as an interesting wine tasting exercise and let us know what you think.
Paolo Cottini Valpolicella DOC Classico
While our first meal is vegetarian, there are plenty of big, umami-rich flavours to consider in a wine pairing, the elegant Valpolicella from Paolo Cottini, with its balanced tannins and soft fruit, marries beautifully with the slightly sweet malai kofta sauce, spicy dhal and rich cumin eggplant.
Bosca Moscato d’Asti DOCG
Fruit desserts and Moscato d’Asti are a natural pairing, and the one from Luigi Bosca with its sage and acacia notes also works a treat with the cardamom in our mango kulfi.
Gooree Park Chardonnay 2019 (Mudgee, NSW)
The herbaceous notes, spice and rich oil in this dish call for a wine with layered flavours, such as the chardonnay from Gooree Park; the creaminess, tropical fruit and balanced acid create a great combination with our green onion bhajis.
Sula Vineyards Dindori Reserve Shiraz 2018
I’m very excited to be matching an Indian wine with our classic lamb biryani. Sula Vineyards fruit-forward shiraz is juicy with dusty tannins and dark fruit notes that come into their own with the sweet onions, spice and rich lamb in this dish.
Damilano Marghe Nebbiolo Langhe DOC 2018
With its bold flavours, Indian food often tips the old rule of white wine with seafood and red wine with meat, on its head. Such is the case with Crab Chettinad, a classic southern Indian dish rich with tomato, onion and spice. It marries beautifully with a soft yet full-bodied Nebbiolo from Piedmont, the black pepper in Damilano’s Marghe echoes that in this dish beautifully.
Sula Vineyards Riesling 2019
When I look for a wine to match Asian food I often reach for a riesling – and I’m delighted how well the one from Sula works with our potato and pea samosas, there’s a touch of fruit to pair with the spice and good acid to balance the richness of the deep-fried pastry.
Dezzani Brachetto d’Acqui DOCG
Matching a wine with a dessert like gulab jamuns can be challenging due to the sweetness as well as the distinctive rose and cardamom flavours. I find a glass of Piedmont’s gently sparkling red dessert wine, Brachetto d’Acqui, with its strawberry notes, marries beautifully.
Sula Vineyards Sauvignon Blanc 2019
I’m excited to be able to pair our classic Kerala street stall chicken with an excellent sauvignon blanc from Sula in north-western India, its herbaceousness matches the accompanying green sauce beautifully.
Cocktail 1 :- Indian G & T
Cocktail 2 :- Spicy Sari