Close to my house is a ‘wine shop’ at least that is what its name suggests but in reality it is a liquor shop because they sell more of brown, white liquor and beer than wine, having said that, the situation has improved in the last two years that I have been visiting the shop, initially wine was reserved to a corner of the shop but now a days wine occupies more space and they are willing to run the schemes on wine during Christmas and New year, with these ‘wine shops’ I have a problem, most of the time these ‘wine shops’ keep wines of the first generation wine manufacturers of India and it is very difficult to get wines of the new generation and they sell the wine like they are selling any commodity, wines are offered by the colour ‘red’ and ‘white’ most of the times there is no mention of the grape that makes the wine.

In Maharashtra we have the ‘beer shoppe’ that have come up at many places in the cities where they sell beer and wines only and no brown/white liquor. This is a good opportunity for distribution of wines for the lesser known wine manufacturers.They can use these outlets to inform the market about themselves , their grapes and wines and conduct wine tasting or any other events at these outlets. This will help the ‘beer shoppe’ owners by increasing the traffic to his outlet and also help the wine manufacturer to establish his brand, improve his reach and most importantly to educate the customer on wine and methods of evaluating the wine. The wine industry can only grow in India by increasing the numbers of wine drinkers and this can happen only through educating the customer and these beer shoppes are a good opportunity for the wine manufacturers towards that end, I wonder how many of them are making use of this opportunity. Also selling to a beer shoppe owner will be ‘service’ driven and not ‘scheme’ driven as it happens in a traditional ‘wine shop’

I wanted to taste some wines of the new wine manufacturers so I went to one of the beer shoppe and I found that this outlet was no different than the ‘wine shops’ the look and the feel is the same and the same level of ignorance about wine, so any beer shoppe owner or any wine manufacturer takes steps to educate the counter staff of these shoppes will score some points over their competitors. I had to do shop hopping to get the wines I wanted to try they are the Reviolo, Chateau d’ori’s merlot and Vinsura’s sparkling white. So, here are my experiences with these wines

Reviolo syrah 2006 : The colour was ruby red and at an angle it was opaque and with no variation and violet at the rim. The aroma was of berries, medium bodies with soft fruitiness ,fizzy, lively, mildly tannic and acidic, I could taste some salt, medium to long finish complemented the pasta and the kababs we were having . I enjoyed the wine.

Chateau d’ori Merlot 2007 the colour of the wine was ruby and at an angle opaque and no variations. The rim had tinges of brown. The aroma was of berries, vegetal medium bodied, light, slightly tannic and acidic, after some breathing it was refreshing and complemented the chiken tandoori and the tikkas . we had a nice time with the wine and food.

Vinsura Brut sparkling white : The bottle looked good and the label impressive, the colour pale straw with somegreen tinge, aroma was fruity, green apples, green mango, fizzy, astringent, crisp. The bubbles were small and were continuos. This sparkling white can be recommended.

For indianwine.com

Nitin Rao
 

Pisco (from Quechua: pisqu, little bird) is a liquor distilled from grapes (a brandy) made in wine-producing regions of Peru. It is the most widely consumed spirit in Bolivia, Chile and Peru.

Pisco is a special liquor that can be drank straight or mixed to create many known drinks as well as exotic new cocktail combinations; mixers can include, but are not limited to: Cola, Sour Mix, Tonic, Fruit Juices and Margarita Mix.

Pisco Montesierpe is a front runner in hot and fashionable Latin American inspired cocktails and cuisine. The following are the cocktails presented by Pisco Montesierpe.

	THE BAY !
	MANGO SOUR !
	PASSION FRUIT
	STAR FRUIT SOUR !
	Passion
	EVOLUTION
	MONTE
	LYCHEE
	SUNRISE
	LOCO
	PISCOTONIC
	PRICKLY
	WATERMELON
	PISCO SOUR
	MANGO PISCOTINI
	Cranpisco !
	LOVE AT FIRST
	MOJITO !

Evidence from a large sample of blind tastings indicates that individuals who are unaware of the price do not derive more enjoyment from more expensive wines and that both the prices of wines and wine recommendations by experts may be poor guides for non-expert wine consumers, reports Subhash Arora



In a study conducted by Robin Goldstein, Johan Almenberg, Anna Dreber, Alexis Herschkowitsch, and Jacob Katz a sample of more than 6,000 blind tastings was taken. The results were part of the Working Paper read out on April 16 at the annual meeting of American Association of Wine Economists at Portland.

Individuals who are unaware of the price do not derive more enjoyment from more expensive wine. In a sample of 6,175 blind tastings, authors found that the correlation between price and overall rating was small and negative, suggesting that individuals on average enjoy more expensive wines slightly less.

For individuals with wine training, however, they find indications of a positive, or at any rate non-negative, correlation. The results indicate that both the prices of wines and wine recommendations by experts may be poor guides for non-expert wine consumers.

In terms of a 100 point scale (used by Robert Parker and Wine Spectator), the extended model further predicts that for a wine that costs ten times more than another wine, non- experts will on average assign an overall rating that is about four points lower, whereas experts will assign an overall rating that is about seven points higher.

The data set contains 6,175 observations from 17 blind tastings organized by wine critic, Robin Goldstein, which took place in the US between April 2007 and February 2008. A total of 506 participants tasted wine flights composed from 523 different wines. The wines were presented in a double-blind manner, so that neither the person serving the wine nor the person tasting the wine knew the identity or price of the wine.

The results indicate another reason why the average wine drinker may not benefit from expert wine ratings: he or she simply doesn't like the same types of wines as experts. This is consistent with earlier studies by Weil in 2001and 2005, where he found that even among the subset of tasters who can distinguish between good and bad vintages, or reserve or regular bottlings, they are as likely to prefer the "better" one as "worse"

These findings raise an interesting question: Is the difference between the ratings of experts and non-experts due to an acquired taste or due to an innate ability, which is correlated with self-selection into wine training? Investigating this further would be a fruitful avenue for future research, says the report.

In sum, in a large sample of blind tastings, 'we find that the correlation between price and overall rating is small and negative. Unless they are experts, individuals on average enjoy more expensive wines slightly less. The results suggest that both price tags and expert recommendations may be poor guides for non-expert wine consumers who care about the intrinsic qualities of the wine,' conclude the authors.

The study is relevant for the wine importers and consumers in India. Still in the nascent stage, most consumers fall in the former category. Going by the results of the study, the cheaper wines would be a better value, at least for the next few years. As our palates improve and we move to the second category, the taxes may also come down making higher priced wines cheaper and more affordable.

Subhash Arora

Courtesy: http://www.indianwineacademy.com
 

Well, we all know that the popularity of wine is growing rapidly in India though it has not indicated a significant increase in its consumption figure. But it has resulted in a lot of confusion among the beginners who are just learning about the varieties of wine, how to appreciate them and which region produces good wines etc.

The so called ‘experts’ are trained abroad and know a lot about the foreign wines. So, we really do not have experts who can tell us much about our own Indian wines, even if we have some good wines being produced in the domestic front, which are available at affordable prices in the market.

So, the only solution lies in experimenting on our own but after acquiring some basic knowledge about drinking wine.

Let’s start with the basic notion of drinking red wine without storing it in the fridge. The red wine has to be served at room temperature, which in Europe would many degrees lower then the room temperature in India, however it should always be a little chilled red wine.

Wine, in comparison to other spirits is always a great companion while partying with friends. So, may be a wine tasting session with friends could be of great fun.

So, how do you buy a bottle of wine!

In India, liquor being a state subject has varied prices as per taxes and its availability also widely varies from state to state. Same goes with the wine prices. However, due to the increasing pressure the government is considering several proposals to bring down the prices too. Many shops in Mumbai, price their wine cheaper than the printed price. In case, you find wine bottles at a good deal, it is better to buy few bottles and store them in storage racks, temperature-controlled wine cabinets away from the direct sunlight.

Winemakers have traditionally used corks because they closed effectively, while allowing just enough of the oxygen through for the wine to develop in the bottle. But most wines in the market today are meant to be drunk now, and not to be kept, so there’s less reason to use cork – and positive reasons not to, given the way cork can sometimes go bad and taint the wine’s taste. This is why more manufacturers are moving towards high tech (and expensive) screwcaps, but paradoxically, consumers are so used to corks they think these are inferior. Some Indian manufacturers, like Sula and Grovers, are pushing screwcaps, so don’t disdain them, but invest in a good corkscrew for those still using corks.

Sipping Notes:

White wine and roses should be drunk chilled.

Red wine can be slightly chilled, but what really helps, especially with most Indian reds, is opening them for a while before drinking. Take a sip when you open and then an hour later, and you’ll taste the difference. Oxygen softens the often harsh tannins in red wines, making them mellower and easier on the mouth. This is also why one swirls red wine in the glass, to let the air open it up.


 Courtesy:  http://www.ambrosiaindia.com

In case you are wondering, a wine “varietal” is a wine made primarily from one variety of grape like Cabernet Sauvignon, Merlot or Chardonnay. Many people don’t realize that wine can be made out of many kinds of fruit – blueberries, peaches, strawberries- anything that ferments. However, grapes are the most traditional base for wine. Since there are literally thousands of varietal wines, here is a helpful list of the most common:

Chardonnay – Chardonnay is one of the most popular white grape varieties in India, as well as the white grape of the Burgundy region of France. This wine is very easy to enjoy thanks to its full, round body and buttery, apple-y flavors which are often laced with toastiness (the latter comes from the oak barrels used in making most Chardonnays).

Pinot Gris/Grigio –Like Pinot Blanc, one of the white grapes of the Pinot family, and like Riesling, Pinot Grigio loves cold climates. The most renowned Pinot Grigios come from the northernmost regions of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as Pinot Gris. In the U.S., Oregon is emerging as the top state for producing delicious, lively Pinot Gris with light almond, lemon and vanilla flavors.

Sauvignon Blanc – The famous white grape of the Sancerre region of France as well as New Zealand. Sauvignon Blanc also grows in Bordeaux (where it is usually blended with Semillon), South Africa, and in California and Washington state. Its wonderfully wild, untamed flavors are often reminiscent of grass, herbs, green tea and limes, often overlaid with a smokiness. In California, Sauvignon Blanc can also take on green fig and white melon flavors.

Riesling – Riesling is the renowned white grape of Germany, Austria and the Alsace region of France, though it is also popular in Washington state, New York state, and certain parts of California and Australia. This grape loves to grow in cold climates and when it does, it can exhibit exquisite delicacy and elegance with light peach and slightly mineral flavors.

Cabernet Sauvignon – Often called the "king" of red grapes, Cabernet Sauvignon is, along with Merlot, the famous grape of Bordeaux. It is also grown in other renowned wine regions throughout the world including California, Washington state, Italy, Australia, and Chile. Cabernet Sauvignon possesses what can be an impressive structure along with deep, rich cassis flavors.

Merlot – The most widely planted grape in Bordeaux, the red grape Merlot is also grown in most of the same places as Cabernet Sauvignon. In fact, the two are often blended. Because Merlot in general has somewhat less tannin than Cabernet Sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.

Syrah/ Shiraz – Shiraz is the leading grape of Australia and the classic red grape of the northern Rhone Valley of France (where it is known as Syrah). It is also grown throughout southern France. In the late 1980s and 1990s, California vintners also became increasingly fascinated by the grape. The wine often has an unmistakable whiff of white pepper along with wild gamey, boysenberry flavors.

Pinot Noir – One of the most renowned red grapes in the world, Pinot Noir is known for its supple silky texture and mesmerizing earthy flavors. Pinot Noir, like Riesling, requires a cold climate and its ancestral home is the cool Burgundy region of France. The grape, which is very difficult to grow and make into wine, is also grown in Oregon and California but rarely elsewhere.

Zinfandel – The much loved red grape of California, Zinfandel is grown in few areas of the world. In fact, its history has been mysterious. Zinfandel has recently been established as being identical to the Italian grape Primitivo. Zinfandel has a mouth-filling, thick berryness that is sometimes described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins.

Now that you’ve had a brief introduction to a few basic varietal wines, you will have a better idea of where to focus your attention on the wine list. But most importantly, remember that there’s nothing to be afraid of when it comes to wine – especially when trying new types of wine. Discovering and learning about wine with your date can be a great way for you to be adventurous together.
 

Courtesy of Wine Market Council. For more information, visit www.wineanswers.com

"If there is anywhere a place that encompasses the perfect match of climate, soil, costs, human resources, and, above all, freedom for creativity and minimal bureaucracy to hinder the genuine development of a new and exceptional viticulture, that place is undoubtedly Argentina... Argentina's potential for wine making is amazing and the diversity of its future prospects is dramatic."

--- Michael Rolland, Wines of Argentina (published 2003)

 Located in the South American continent, Argentina stretches in area of around 2.7 million sq km and is one of the biggest ecological reserves in the world. The land of Tango  and a country  obsessed with passionate culture, Argentina is today one of the biggest tourist spots in the world especially for travelers form Europe and US.

 Most of the inhabitants of Argentina are mainly Europeans who settled after the Spanish colonization in 1860s, majority of which are from Spain, Italy, Germany and France. These people brought with them, the exceptional wine making techniques, which today is one of the key emerging industries in Argentina .

Argentina makes 55% more wines than sixth biggest producer of wines, South Africa, most of which is consumed within Argentina itself .

 According to one review by USA today, March 24, 2000

"Argentina has long been among the world's top five wine producers. But until recently, most of it was consumed within the country...Given the recent extensive vineyards plantings near the eastern slope of Andes and the Latin American food trend in the USA, the time is ripe for wines from Argentina"

Recently, Argentina has increased the trend towards exporting its wines to different parts of the world, most of which are mainly exported to US and Europe.

Stephen Tanzer, owner of Internationalwinecellar.com,on a comparison between Chilean wines and Argentine wines writes:

"Chile is a great disappointment to me. They've lost an opportunity. Fifteen years ago, people were discovering these great, cheap $5 Chilean bottles. Now, the makers have pushed all the good fruit up into their prestige bottling. But it's hard for them to compete at that level against France and California. Meanwhile, they've drained the more modestly priced level of production of the good fruit. I prefer Argentinean Wines. They're more expensive-- $20 to $30 per bottle--but the Argentinean Cabernets and Malbecs are more concentrated than the Chilean wines, ripe and slightly rustic. They're real wines, with more character than the more commercial Chilean Bottles. "   
               

---Excerpt from a winebusiness.com interview with Stephen Tanzer, 2002

A wide range of wines grow under the Argentine skies, majority  of which grows in Mendoza, which lies at the foothills  of Andes mountain ranges .Mendoza  has 141,080 hectares of land devoted to grape production. This region is situated at 2,500 feet above sea level. At these high elevations, there is better exposure to Ultra violet rays, and higher contrasts between day and night temperatures ideal for grape production. Such a great combination of climate, soil, light, temperature and low humidity are the key favorable factors for wine production in Mendoza.

  In the valleys leading down from the Andes, currents of air make for greater differentials. Because of the dryness of the climate, diseases such as mildew and botrytis are rare and most grapes ungrafted. The vineyards in Mendoza, Argentina are inhospitable to Grape Phylloxera, a serious pest of commercial grapevines worldwide which once destroyed 2 million hectares of vineyards in France in late 19^th century. This notorious pest also attacked Californian vineyards, threatening a loss of 20,000 hectares by the end of the century. Argentine wines are the some of the most "natural" wines of the world- the grape in France is normally treated 12-18 times a year (by pesticides). In Argentina the grape only requires only 2-4 treatments hence offering a range of Organic wine varieties.


THE REDS

MALBEC

It is a red variety coming from the southwest of France and is one of the best varieties that has adapted well to the Argentine soil. Initially known as "the French grape" in Argentina, it is now grown in the province of Mendoza, in the regions of Lujan de Cuyo and Maipu as these areas have a wide day-night temperature difference. In Argentina, over 50,000 hectares of land is devoted to this grape variety.

With very intense concentrated purple color and pleasant taste, it ranks amongst the top wines in the world. It has velvet texture and long soft flavor, and consists of aromas of berry fruits, plums, cherries and honey. As it is poured in glass, it gives secondary scents of coffee, wood and vanilla. 

CABERNET SAUVIGNON

This wine is historically associated with grand Bordeaux wines from France and is also the most widely recognized red variety in the world due to its adaptation to different regions without losing its typicality and essence (hence called king of red wines). In Argentina it is grown from Salta to Rio Negro regions. Almost 13,000 hectares of land is devoted to this grape , in Argentina.

The potential and challenge for world class quality from Argentina's finest vineyards continues to be more and more evident with each new vintage, not only with Malbec, but also with Cabernet Sauvignon, Merlot, and Chardonnay, all noble varietals."

---Robert Parker; Wines of Argentina (published 2003)  

This red wine is tinged with deep purple and navy blue notes and gives an aroma of red fruit, cocoa, dried fruits, pepper and raspberries. It is a wine rich in tannin and blends well with less tannic wines like merlot and cabernet franc. It requires careful processing as when it grows old; its bouquet increases while its natural astringency diminishes. After a brief stay in wood, followed by a year in bottle, it achieves elegant complexity.

SYRAH

This wine of French origin is one of the great blended wines. It is found in Valley de Uco of Mendoza. It is the most renowned wine after Bordeaux and burgundy from France. In the Cuyo region this wine is also known as balsamina or balsamine and in Argentina, this grape variety covers 7939 hectares of land.

This wine is aged in wooden casks and then in the bottle to give a solid wine, rich in tannin, vigorous and long conversation. To the eye, it has purple tinges with aromas of berries, spices and leather. It is a velvety wine, captivating the palate with its reminiscence of close and dry figs. It is a grape of late maturation and produces wine of soft great quality, apt for aging.

CABERNET FRANC

This red wine variety is genetically recognized as the parent of the famous Cabernet Sauvignon however the major difference lies in the way these grapes are grown and fermented. 

The wine is thinner skinned, earlier ripening grapes and lower in overall acidity. It ripens earlier than Cabernet Sauvignon.  It can survive colder winters but is very susceptible to damages by spring frosts. It exhibits fruitier and sometimes, vegetable or herbal flavor and is usually a lighter wine in both color and tannins. It has an aroma of spices, often reminiscent of plums and especially violet. It is a very common variety to be used as a secondary element in blended wines like Bordeaux or Meritage instead as a stand-alone wine.

TEMPRANILLO

This Spanish origin variety is grown in the valley of Cuyo. Argentina is the second country with the largest surface planted with Tempranillo vines in the world. The grape of this variety called tempranillo, still remains the same, maintaining its originality.

This wine possesses aroma of berries, and is blends well with cabernet sauvignon and graciano. Initially in Argentina, this variety was used to make low-cost, mass-produced wines; however now the trend is changing to production of high quality tempranillo wines.

THE WHITES

CHARDONNAY

This wine originates from Burgundy France, with synonyms like Aubaine (Côte d' Or), Auvernat Blanc (Orlénais), Beaunois (Chablis). These wines are spread in 4,600 hectares of area in Mendoza, in the colder regions, which allow for slow maturation and good acidity.

It is one of the best sparkling wines in the world that is light, delicate and fruity. The wine also can be structured, oily, lactic wine, rich in vanilla aromas. This is a very fine wine variety with yellow to greenish yellow tones and blends aromas of ripe banana, melon, peach or red grapefruit.  However in colder weather, fruit notes such as apple and pineapple predominate. Chardonnay is a medium-productive white variety with compact clusters that has small, spherical berries that are yellow-amber at maturity. Over-ripeness of the grape result in honey flavors. Fermentation in oak results in aromas of vanilla, butter and honey.

Of course, "you can't dismiss Chardonnay. It's the driving force for American wine consumption," says George Rose of Allied Domecq, the international beverage conglomerate that owns Balbi. "Chardonnay is incredible in Argentina,” says Catena." Altitude is the key. At different altitudes you get different characters. For example, more acidity from higher altitudes, more tropical flavors from lower altitudes. When you blend them together you get a more interesting wine with a lot of layers of flavor."

CHENIN BLANC

Coming from Anjou, Center-west of France, this wine clone variety has excellent productivity and oenological characteristics. In Mendoza it is grown in the valley of Cuyo, in area of 3566 hectares.

This wine is characterized with medium-sized, full and compact clusters with yellow-gold, ellipsoidal berries and has accentuated perfume. Because of its tight clusters it is susceptible to rot.

RIESLING

It is a classical German grape variety and spread in many parts of the world and can be dry, sweet, light or full-bodied. In Argentina it is not yet fully developed; however in other parts of the world it predominates especially in Australia, New Zealand and California.

This wine variety has a small cluster with small, spherical, yellow-gold berries. It has a characteristic delicate perfume. It is a vigorous variety with medium productivity although it is susceptible to rot. In the market the Riesling varieties are distinguishes by citric and herbal aromas, their light body and a well-marked acidity.

SEMILLON

Coming from south west of France, this variety is found in Valle de Uco in Mendoza and at present about 1300 hectares of land is devoted to this wine type. Semillon has different synonyms depending on the region where it is found. It constitutes a well-defined entity in the Cuyo, known only by this name. In Mendoza it is mainly found in Alto Valle de Rio Negro and Valle de Uco.

This variety has the great virtue of getting rotten and under certain conditions of heat and humidity, a fungus (Botrytis cinerea) softens the grape skin allowing it to dehydrate and the sugar contained by the grain to concentrate, to produce a sweet creamy wine. Characteristically this wine is light yellow, with aromas of wet straw, bland and possesses fruity flavors. Pale, frank yellow Semillon is used in the production of sparkling wines.

 VIOGNIER

This wine originates from South of Gaul, and is grown in province of San Juan and Mendoza.
 

To the nose it is a fresh and fruity wine with floral touches. To the mouth it is complex with secondary flavor of oak.

TORRONTES

This native Argentine wine is predominantly grown in the La Roja province in Mendoza and Salta. In the province, almost 12000 hectares of cultivated area is dedicated to this variety. This excellent fine Argentine grape dates back to the times when viticulture had just started in Argentina.

It is a light, young, fresh and easy to drink wine with golden color,  reminisces flowers, green herbs, rose and beeswax. It grows with Latin passion in the mouth. When well elaborated, it is a bright, clean, greenish yellow wine with memories of rose, honey, orange peel and ripe tropical fruits.

There are two varieties of torrontes developed in Argentina.

Torrontes Mendocino has medium-sized clusters with yellow-gold, spheroid, somewhat perfumed berries and its economic importance is growing.


Torrontes Riojano has large, loose clusters with white-yellow-gold, perfumed berries. This variety is widespread in the Argentine northwest, principally in the provinces of La Roja and Catamarca, where it produces highly desirable wines and liquors. It is very important in San Juan where it is known as Malvasia.

SAUVIGNON BLANC

This white wine grape variety originates from Bordeaux and the la Loira Valley, in France. In Argentina, it is grown in valleys of Mendoza and has gained a significant place among the fine white wine varieties. This variety in Argentina gets no oak treatment and according to Johnson from samcooks.com "Sauvignon blanc has a better future than Chardonnay because it loves heat." 

With citric and herbal aromas, these wines sometimes are one of the most complex and thickest wines.

Article written by:

PRIMROSE GANDHI

In the most basic sense, wine making is a natural process. There are five basic steps in wine making: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling.

Out of these, clarification is further a two step process, Filtration and  Fining. Filtration removes larger sediments. 'Fining’, on the other hand, removes smaller sediments, unwanted color, haze, bitterness, excessive astringency, off-flavors, unpleasant odors, dead yeasts. Fining uses proteins obtained from animal products. These proteins when put in wines, coagulates with the particles, and settles on the base as sediment which are then filtered out.

Most commonly used fining agents are Isinglass, Egg white and Gelatin. These compounds are obtained from animals and normally bought by winemakers from meat industry. Following is a description of these proteins.

Isinglass: Isinglass is a compound obtained from swim bladder of fishes. It is also called gelatin in the winemaking industry.

Egg White: Egg white is a pure protein and acts as coagulating agent.

Gelatin: Gelatin is obtained from bones, cartilage, and skin of animals. Gelatin is prepared by partial hydrolysis of the collagen extracted from skin, bones, cartilage, ligaments, etc. Most of the gelatin used in the wine industry comes from Leather or meat industry. 

Casein: It is a protein obtained from milk.

Chitosan:  It is a protein derived from shells of crustaceans.

If you are a strict vegetarian (like me!), you certainly would want to go for other options. One such option is to drink wines that use “Bentonite”. Bentonite is a kind of clay, chemically it is aluminium phyllosilicate which solves the purpose of fining in wines.

Today due to awareness for vegetarian and organic products, there are plenty of such wines available in the market.

Article written by:

Primrose Gandhi

No more is the idea of “organic products” limited to fruits and veggies, it has also found its place in wine industry .Today, more and more wines connoisseurs and environmental friendly people are inclined to buying organic wines. Looking at these demands, the number of organic wines producers has increased sharply worldwide.

However, there still remains a big confusion about organic wines. What actually are “organic wines”? What are “organic grapes”? Is there any difference between these two? Are “organic wines” made from “organic grapes”?

Legally "organic wines" and "organic grapes" hold different definitions. 

Organic grapes are the grapes which make no use of any sort of chemicals like germicides or pesticides etc. during their production. 

Organic wine is that it is made from organic grapes and also, during the making of these wines, no chemicals were used at all.

Generally grapes are sprayed with sulfur to prevent them from mildew. Powdery mildew, also known as Oidium is caused by the fungus Uncinula necator and popular wine grape varieties vary in susceptibility to powdery mildew. “Bordeaux mixture” is another commonly used chemical to prevent mildew. Its chemical name is “copper sulfate”. All the wines that we drink have sulfur or some similar chemical in them. The use of sulphites in wines is as an antioxidant.

Other chemicals which may be present in wines are Bentonite or Kiesolsol. These two are used as fining agents during the winemaking.

Making wines, without any of the chemicals is somewhat difficult to achieve. The reason may be emergencies like a pest attack or grapes plants catch a disease, or under normal conditions also, processes like “fining” involves the use of chemicals

According to the international law, the wines which are made from “organic grapes” are still considered “organic wines” and these are the wines which we see in the market today, with “organic” certification on them. Wines with less than 10mg/L sulfites are considered organic and they are permitted under the regulations stated by organic wines certification body.

ADVANGATES: There are lots of reasons why people choose these wines. It has its own advantages, firstly it’s free of chemical residues found in other wines and so these residues will not enter your body. Secondly these wines contain higher levels of anti-oxidants that can lower cholesterol and prevent cell-oxidation which may cause cancer

 TASTE: Some people believe that organic wines taste better. I cannot comment on it. I am sure some people do find it tastier. However generally, there is no difference in taste at all. Have you ever noted any difference in the taste between organic and non-organic fruits and vegetable? If you have, then you might be inclined to think that the organic wines taste better!

BUYING: If you are buying organic wines, there are a few things you need to check the label carefully. Even those wines that write "organic wines” may still be non-organic. Usually a wine with sulphites less than 10mg/L is considered organic wines as explained before. If you are very strict about the use of organic wines, then always check the certification before buying one. Also if you are allergic to any of these compounds like sulphites etc, then be wary!

Ever wondered what sorts of “animal products” are used in wine making. Familiar with compounds like Gelatin, isinglass, egg white etc. in Wines? No? Wait for my next article: VEGETARIAN WINES which highlights the “use of animal products in wines making”.

Article written by:

Primrose Gandhi

No matter what you decide about wine themes, menu planning and other party specifics, just follow our simple “Wine Tasting Party Primer” for stress-free tips guaranteed to help you orchestrate a seamless get-together that is as much fun for you as it is for your guests.

She offers tips for shaking up your taste buds: have fun, use your resources and don’t be shy!

Involve your friends. Turn friendly get-togethers into low-key wine tasting parties. This can be as basic as asking everyone to bring a favorite bottle that they’d like to introduce to others. Or, Singh suggests setting fun simple themes to guide guests’ wine selections. Host an “around the world” themed party and ask everyone to bring a wine from a different country. You’ll have a great time, and learn something in the meantime.

Buy by the glass. When dining out, make a point to try ordering unusual wines by the glass. Not only is this a low-risk way to sample new varieties, it also offers you the opportunity to choose a different wine for each course. "Ask your server for suggestions and don’t be afraid to ask for a taste first," urges Singh.

Bring your own. "B.Y.O. restaurants are a great, affordable opportunity to sample new wines," says Singh. "Even if you’re just going out for a bite of Chinese food, bring along a nice, crisp New Zealand Sauvignon Blanc that will taste good with just about anything on the menu." Keep your wine pantry stocked with affordable bottles to have wine at-the-ready.

Ask, ask, ask. Many people feel intimidated by the “experts” at wine shops, but the truth is that most people who are knowledgeable and passionate about wine LOVE sharing their knowledge and passion with others. "Don't be shy about setting a price point and describing wines you’ve enjoyed in the past to guide their recommendations," advises Singh

Take advantage of freebies. Have you ever sampled food while you were grocery shopping? No big deal, right? Sampling wine at a wine shop or grocery store is exactly the same thing. Take advantage of these offerings and the approachable staff on-hand to help guide you through the wine offerings and you might just find your new favorite weeknight wine.

Watch for restaurant samples. As wine tasting gains popularity, many restaurants are now hosting special "wine nights" featuring discounts on by-the-glass wines, pre-selected flights of wine or specially designed tasting menus. Keep an eye out for similar specials at your favorite dining spots.

Keep talking about it. Friends and family are some of the best places to turn for wine recommendations. "Start an e-mail circle with friends or family who share your interest in wine," suggests Singh. "When one of you samples a bottle or a wine and food pairing that you absolutely love, you’ll be sure to share your find with the group."
 

Courtesy of Wine Market Council. For more information, visit www.wineanswers.com

Curtsey by http://www.tonnelleriebossuet.com

Well known New York chef, author of Modern Indian Cooking and consultant to several restaurants Mr. Hari Nayak sharing the wine tasting tips with Indian food along with award wining recipes to indianwine.com

Pairing wine with Indian food is complicated and challenging, as there are a lot of competing spices and seasonings to contend with. Its complex layering of spices and chili heat makes it tricky. The traditional conventional methods about pairing food with whites and reds does not hold true in Indian cuisine for example a heavy creamy and spicy lamb curry or beef korma will pair well with whites and flavorful seafood dish can go well with reds.

One important rule to remember is that there is no rule!!

Some tips to keep in mind

•   Lesser the alcohol level is better because alcohol tends to intensify the heat in a dish

•   Reds with less oaky and more intense fruit flavors works well with the complex tastes of the cuisine

•   Whites with light acidity and mild fruity textures will balance the richness of the Indian dishes.

•   The refreshing bubbles and palate-cleansing acidity of sparkling wines would also work with Indian dishes that have heavy sauces

•   A dry rose, which has some of the complexity a red as well as the acidity of a lighter white, can also be paired next to a lot of Indian dishes.

Author:  Hari Nayak
 

About Hari Nayak
Hari's passion and love for food has been apparent in his various successful ventures as a chef for the past 15 years. Hari graduated from the Culinary Institute of America in 1998. Hari has trained under world renowned chefs like Albert Adria of El Buli and Marcus Samuelson of Aquavit to name a few. Hari has been providing culinary & consulting services to various organizations like Sodexho USA, ifoodTV, Whole Foods, Robert Wood Johnson Foundation and Kraft foods . For more info about the author on www.harinayak.com.

We know that many Indians who like wine are actually intimated by it so they don't drink it as often as they'd like – especially in situations when they're already nervous, like on a date. To help squelch the fear of ordering wine on a date, we offer some easy-to-remember tips to help everyone breathe a sigh of relief.

First Things First
Imagine the scene. You've just been seated, had a sip of water and before you can put your napkin on your lap the waiter is asking for your drink order. Don't panic. Buy some time by ordering a glass of sparkling wine – whatever the restaurant is pouring by the glass. Sparkling wine is the perfect beginning to any meal; it makes you seem confident and also loosens the nerves for when it's time to order the table wine.

Get the Lay of the Land
Traditionally restaurants organize their wine lists by varietals (grape variety) or country of origin, and recently many have started to organize by flavor. Flavor is by far the most convenient for a novice. But, whether the list is organized by varietals or flavors, the lighter wines will be at the top and the boldest selections will be at the end.

Food Friendly Basics
There are some very easy things that you can remember to put your mind at ease, even before opening the wine list. Know a few food-friendly standby wines, like Pinot Noir and Sauvignon Blanc. Other varieties that are less common but are also very food-friendly are Sangiovese from Italy and Spanish Albariño. Most any wine list you encounter will have at least a couple of these to choose from.

And don’t worry about those “old-school rules” that tell you red wine must accompany meat and don’t you dare drink anything but white wine with fish. The only rule you need to remember is drink the wines you like with the foods you like. By following that simple rule, you’ll naturally end up with a pairing that’s perfect for you – and your date.

Make Friends with the Sommelier
Many people think of sommeliers as intimidating and highbrow and therefore are reluctant to ask for their advice, especially in a situation where they are worried about impressing a date. But there’s nothing further from the truth. Sommeliers love wine and love talking about wine. There’s no better resource than the sommelier if you find yourself in need of some on-the-spot advice. Start by asking a simple, straight-forward question – you’ll be surprised how much you can learn.

Consider the Price
When buying a bottle of wine in a restaurant, always expect to pay at least double the restaurant’s original purchase price. Less expensive wine will be marked up more than an already pricey wine. To get the most for your money figure out what the average price range on the menu is (say Rs 500 - 1000) and order a bottle within that price range. The basic rule of supply and demand applies to wine prices. Even a very good wine will be priced according to how popular it is at the time.

Also, if you know how much you want to spend, but need the sommelier’s help making the selection, don’t be afraid to indicate your price range to him or her. And don’t worry if you don’t want to verbalize it in front of your date, simply point to a wine in your price range and say, “I would like something in this region.” The sommelier can help suggest wines in your price range and your date will think you are speaking of the Napa Valley.

And Don’t Forget Your Date…
If you don’t know much about wine, admit it. Open up the conversation by asking your date if he/she has much wine knowledge. By sharing both of your thoughts with the sommelier and deciding on the wine together, two things are accomplished – you take the heat off yourself, and at the same time initiate an engrossing conversation with your date. It’s a great way to loosening things up and start connecting with your date. Research shows your date will appreciate it, too. Sixty-five percent of young wine drinkers (21-28 year olds) say they prefer to make the wine decision jointly.

The most important thing to remember when dining out on a date is to have fun.

Courtesy of Wine Market Council. For more information, visit www.wineanswers.com

In the last 20 years New Zealand has burst onto the International scene with its wines, which are so full of flavour and character. In many ways India can look at the growth of the New Zealand Wine Industry and draw some parallels to its own growth phase.

New Zealand has a somewhat cooler climate than other grape growing regions of the world, such As <![endif]>its Neighbour Australia. This cool climate allows the grapes to spend longer on the vine ripening, and this in turn is thought to lead to greater concentrations of flavanoids within each berry. Hence we witness in New Zealand Wines an intenseness and richness of expression.

The first New Zealand Region to come to the International fore was Marlborough, where the planted Sauvignon blanc was seen to display freshness and intensity of Goosebury and grassiness unlike any other Sauvignon Blanc produced in the world.

Since then many other Regions in New Zealand have gained International prominence. We focus today on one particular region which has caught the eye of the world – Central Otago.

Central Otago Location:

Central Otago can be found at the bottom of the South Island, nestled in some of the most spectacular scenery in New Zealand. At 45 deg South it is the Southermost wine region in the world. It is by far the coolest of the New Zealand Wine Regions, which made it the perfect match for the likes of Pinot Noir and white aromatics such as Riesling and Pinot Gris. If ny region in the world can match the finesse and elegance of great Burgundian wines it is either Oregon In the USA or here in Central Otago. The Pinot Noirs that have come from here have found International Acclaim.

“This is God’s Country when it comes to Pinot Noir.” (James Halliday in Panorama 2000)

"Many believe this is where the Pinot grail is to be found" (Jancis Robinson - Wine Atlas of the World)
 

Central Otago Climate:

Central Otago is the only area in New Zealand with a semi-continental climate resulting in greater daily and seasonal extremes of temperature than found elsewhere in the country. Locked in deep valleys, surrounded by snow covered mountains, the vineyards have very low rainfall, (40cms per year at Bannockburn), though just 120 kilometres to the West, Milford Sound is the second wettest place on Earth with around 28 feet of rain being often seen in a single year. This proximity to very heavy rainfall means that we have large amounts of water available, but not a lot of it comes from the sky. The very low humidity (30-40%, typically) means that Botrytis rarely causes problems and gentle anti rot regimes can be easily achieved.
 

Summers are hot and dry, with autumns cool and generally dry with cold nights. Rain falls evenly throughout the year and averages from 325-700mm per annum, generally increasing to the west. The large diurnal temperature variation - the difference between daytime and night-time temperatures - contributes to flavour intensity, gives depth of colour and stability to the wines.
 

Long days and very little cloud add to the heat summation. Peak temperatures are often around 31-32º in the summer, but the nights are cool - one day last year we measured 33ºC maximum and 3ºC minimum in one 24 hour period!
 

Heavy frosts are common throughout winter and frost can occur at any time between March and November. Vines are susceptible to frost in the growing season and as a result most vineyards are on warm north-facing slopes which promote cold-air drainage. On flatter sites wind machines, water sprinklers and misting systems or other frost protection measures are adopted.
 

Great Wineries:

Names to look out for are Felton Road, Mount Difficulty, Chard Farm, Olssens, Peregrine, Two Paddoks amongst many. One I particularly want to spotlight today are the Great wines of Mt Rosa. I tasted these wines recently, and believe the expression in the Pinot Noir is superb – not only the richness but the minerality and elegance which one associates with the finest and at a very fair price. Similarly their Pinot Gris – A gold Medal winner at the recent New Zealand International Wineshow, and the Riesling were just fantastic. Below I have given some information on their wines. If you have any further questions or would like to know how to get hold of their wines to sample yourself – just ask me and I’ll do my best to help.

In New Zealand, Central Otago’s Gibbston Valley has become synonymous with producing some the world’s most unique pinot noir. Located at the eastern end of this valley is Mt Rosa, a legendary merino sheep station and one of the largest wine producers in this dynamic region. Mt Rosa’s vineyards produce a range of wines including the region’s flagship, pinot noir.

Mt Rosa has extraordinary natural potential, with its extensive sunny sheltered north facing vineyards and ideal soil type.

Puneet Dhall for indianwine.com

Dinner with wine used to be simple. The rule was white wine with white meat and red wine with red meat. But most of us don’t just eat meat and potatoes or drink claret and chablis these days.

With modern fusion cuisine and wines from new regions around the world, the choices – and confusion – are great. One new school of thought is that any wine goes with any dish. However, most of us don’t put ketchup on our ice cream for the same reason as we don’t drink a delicate white wine with a hearty meat dish or a powerful red wine with sole – they are mismatched flavors and textures.

When the marriage of food and wine works well, each enhances the other, making the meal greater than if you had consumed them separately. That’s why the following classic matches have survived the changes in food fashion: stilton with port, foie gras with sauternes, boeuf bourguignon with Burgundian pinot noir and goat cheese with sauvignon blanc.

It helps to start with the basic principles of food and wine pairing as they still provide a basis for experimenting with new world cuisine. One of the most important elements to harmonize between wine and food is flavor. For example, a tangy tomato-based pasta sauce requires a wine with comparable acidity. Without this balance between the acidity of the dis