WINES OF INDIA

Wine regions of INDIA

WINES OF INDIA

MAJOR INDIAN WINERIES

SULA WINES

CHATEAU INDAGE

GROVERS

VINSURA WINES

SANKALP WINES

RENAISSANCE WINES

ND WINES

VINICOLA

VINTAGE WINES

MANDALA WINES

FLAMINGO WINES

FOUR SEASONS WINES

   

Major Grape varieties _INDIA

Variety	Area (ha)	Production (t)
Anab-e-Shahi (white, seeded)	3,000	135,000
Bangalore Blue Syn. Isabella (black, seeded)	4,500	180,000
Bhokri (white, seeded)	500	15,000
Flame Seedless (red, seedless)	500	10,000
Gulabi Syn. Muscat Hamburg (purple, seeded)	1,000	30,000
Perlette (white, seedless)	1,500	60,000
Sharad Seedless - A mutant of Kishmish Chorni (black, seedless)	1,000	20,000
Thomson Seedless and its mutants (white, seedless)	22,000	550,000
Total	34,000	1,000,000

                            WINE REGIONS OF INDIA

Vineyards in India range from the more temperate climate of the north-western state of Punjab down to the southern state of Tamil Nadu. Some of India's larger wine producing areas are located in Maharashtra, Karnataka near Bangalore and Andhra Pradesh near Hyderabad. Within the Maharashtra region, vineyards are found on the Deccan Plateau and around Baramati, Nashik, Pune, Sangli and Solapur. The high heat and humidity of the far eastern half of the country limits viticultural activity.

                                                Wines of India

India has forever remained a land of dichotomies. It has always perceived a notion in almost two totally paradoxical perspectives. And wine or liquor is no exception to this rule. When on one hand it was a drink of festivities; it was also considered a forbidden affair for the society at large. Drink was considered as a ‘Taamasi’ food that is always subject to repudiation as it only results in bad thoughts and behaviour. But it was never shunned completely and pervaded every spatial and temporal dimension.

Since the very inception Indians had the native familiarity with Wine. This becomes apparent with the artifacts found at the sites of Harappan Civilization. During the Vedic period wine was often referred to as Somarasa; it was believed to be associated with Indra, and was a part of religious festivals. Soma is mentioned in Vedic scriptures as well. Also the reference of Drakshasava is found in ayurvedic texts which was basically a delicious digestive preparation made from ripened red grapes, cinnamon, cardamom, nagkesara, vidanga, tejpatra, pippali, and black pepper and contained natural alcohol.

 

                                         Indian wine 

Wine is made in the Asian country of India. Viticulture in India has a long history dating back to the time of the Indus Valley civilization when grapevines were believed to have been introduced from Persia. Wine making has existed throughout most of India's history but was particularly encouraged during the time of   

           the Portuguese and British colonization of the subcontinent.

The end of the 19th century saw the phylloxera louse take its toll on the Indian wine industry followed by religious and public opinion moving towards the prohibition of alcohol. Following the country's independence from the British Empire, the Constitution of India declared that one of the government's aims was the total prohibition of alcohol. Several states went dry and the government encouraged vineyards to convert to table grape and raisin production. In the 1980s and 1990s, a revival in the Indian wine industry took place as international influences and the growing middle class increased started increasing demand for the beverage. By the turn of the 21st century, demand was increasing at a rate of 20-30% a year.

 

                  Varieties of INDIAN Wine:

Bosca Sherry: nothing to do with Spanish Jerez. Somewhat sweet tasting, medicinal wine from the United Breweries group.

Bosca Vermouth Torino: Wormwood flavour, served with a dash of soda and a twist of lemon.

Bosca Reisling: Low price Indian wine, very popular from the Thompson seedless variety.

Riviera White chardonnay and Ugni Blanc grapes, used. Dry wine from Indage Group, Has alight colour and body, quality not very consistent, however good.

Golconda White: produced by Shaw Wallace, goes well with salad and chicken.

Chantilli Chardonnay Blend: Dry white wine by Indage group, from Riviera vineyard made of chardonnay grapes. It’s a clean, crisp wine, best served chill.

Grover’s Red Best: Known Indian red wine, made from cabernet sauvignon. Resembles great claret. Has a fine bouquet and fruity taste.

Bosca Red: Has alight colour with moderate bouquet, can be served with hot and spicy food.

Riviera Red Noble: Popular compared to other red wines, has more tannin, tastes better when chilled, made from Pinot Noir grapes

Chantilli Cabernet Sauvignon: made from cabernet sauvignon grape, produced by Indage group, matured in French oak casks, has a fruity taste.

Golconda Ruby: Produced in Andhra Pradesh by Shaw Wallace, very sweet wine.

Grover’s Delicate Blush Wine: has a fine taste, Chinese and spicy food goes well with it.

Bosca Rosé: not very bright in colour, but has a fine bouquet, Served chilled.

Marquis de Pompadour: made from Pinot Noir and chardonnay grapes. Methode Champenoise, method is used for making; it is served at 5ºC

Vinicola Goa Port Wine: fortified, but not as good as real port, by Indage group, tastes somewhat like port.

Sula wines: import Chilean red wine and bottling as Sartori Merlot. Label made by Jaideep Malhotra. Sula wine ownershave hired Califonia’s eminent wine maker Samant and Damaskey, they are making wine with Sauvignon Blanc and Chenin Blanc

Sula Brut is a famous Indian Sparkling wine;

Indage group is importing in bulk and bottling the following wines:

Group Tallian – from France Bordeaux,

Peret Mertes – from Germany ( Rieslibng),

Cranswic wine – from Australia ( Shiraz),

Zulu – from Africa,

 Morande – from Chile.

Wine in India is yet to be appreciated for the greatness of wines because of the British cultural background, though they are appreciated abroad. Indian wines are only taken with Indian food,