2. HISTORY OF INDIAN WINE
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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
4. TERROIR
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CLAY
• SOIL (RED LATERITE SOIL ,MURRUM SOIL)
• MILD CLIMATE
RAINFALL 80 – 100 cm
WINTERS 8 - 10º
SUMMERS 32 - 35º
• HARVEST SEASON – JANUARY TO MARCH
5. WINE REGIONS
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• 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
6. GRAPES VARIETIES
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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.
7. MERLOT
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The grape shows aromas of plums &
stone-fruits, complimented by hints
of smoked meat, chocolate, coffee &
cherry.
8. 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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9. 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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10. 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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11. 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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12. CHARDONNA
Y
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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13. 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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14. 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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16. INDIAN WINE BRAND NAME
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La Reserve
Chateau Indage
Grover
Sula
Heritage Port
Vinsura Wines
Nine hills
Chateau d’Ori
17. FOOD & WINE HAMONY(RED GRAPES)
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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
18. FOOD & WINE HAMONY(WHITE GRAPES)
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– 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