Sommeliers and chefs in Mumbai explain how to match wine with cuisine

It’s no longer considered a luxury to swirl a glass of wine and enjoy it while having a good time at home or at a party; nowadays, many individuals have access to reasonably priced options. The timing of this lesson on wine and food pairing couldn’t be better, as Sula Wines launches its Initial Public Offering (IPO) this morning. With Christmas rapidly approaching and it being the holiday season, a lot of individuals will be eager to pair their alcoholic beverages with delicious cuisine.

Although whiskey and rum are often the preferred beverages during this season, city chefs have noticed that a growing number of customers are choosing to consume wine instead of other alcohol. The bar manager of Cin Cin in Bandra Kurla Complex (BKC), Kevin Rodrigues, says, “Consumers are now indulging more in wine over spirits during meals as it adds an element of pairing food with wine and experiencing something exquisite.” According to Rodrigues, the main reason is the amount of exposure individuals have had from their global travels. “Wine is versatile and can be paired harmoniously with a wide range of food,” he states.

In the same vein, Nikhil Agarwal, a sommelier in the city, thinks that people are becoming more knowledgeable about wine and self-assured about their preferences. “The trend I see with our customer base is that they are seeking good quality wines, are happy when they find something of value and are also happy to spend more to get a wine that they like,” he says.

Experts say that people are unquestionably more educated today than they were a generation ago, especially in India and Mumbai. Among them is Mohit Gadgil, the beverage manager of the JW Marriott Sahar. He clarifies, saying, “The wine sector in India is undergoing a transformation. whether they are producers, consumers, or even teachers. Who would have thought that the first female wine expert would be from India, or that a wine library would be established there? The Indian wine industry has begun to list initial public offerings (IPOs). The wine business will undoubtedly have a significant increase in the next few years.” It’s no secret that wine and food go together like clockwork, and Gadgil explains this is because the alcohol brings out the flavors in the meal. Speaking of real wine aficionados, he wonders, “Who would miss an opportunity to enjoy a glass of wine paired with smoked turkey during Christmas?”

Mumbai’s wine preferences
Regarding India, Gadgil notes that a growing number of Indians are becoming familiar with wine and may sometimes choose it over other beverages. “An Indian who prefers a glass of Riesling or Shiraz will never want a hangover with a glass of scotch on the rocks,” he adds. Shiraz is more robust and spicy than Riesling, while Riesling is sweeter, therefore, these two grapes are ideal for Indian palates.”

Similar to Rodrigues’ assessment about Shiraz, he notes that Merlot and Cabernet Sauvignon are the most popular grapes worldwide and that people likewise enjoy them. “Mumbaikars and Indians consume a lot of red wine over white and sparkling,” explains him. This time of year, the weather is also a factor. This is also the reason for the common preference for full-bodied red wines around this period, according to Agarwal, who founded the wine and alcohol consultancy firm All Things Nice. “People also upgrade the wines they drink whether red, white or sparkling, during the festive season,” he says.

The development of food and wine pairings
Although drinking wine is a wonderful experience in and of itself, on informal nights outside of restaurants, the way various cuisines enhance and elevate it to a new level is often overlooked. That seems to be shifting, however. Chefs in Mumbai have observed that throughout time, people’s preferences for wine have evolved, as has the cuisine that goes with it. According to Gadgil, “People used to drink wine based on traditional wine and food pairing charts.” However, if we look at how modern wine consumers behave, they will definitely get a bottle of Chablis and enjoy it with some comfort food.”

The development is evident in the transition from wine pairings with exclusively European cuisine to ones with more locally produced food. “People are trying a lot with wine and Indian cuisine. When it comes to wine pairings, the basic rule is that what grows together, goes together. Thus, it is evident that Indian food follows this similar principle,” adds Rodrigues, speculating that “Chicken Tandoori and Shiraz are quite a treat.”

Similar to Rodrigues, Agarwal is optimistic about the possibility of pairing Indian regional cuisine with wine in ways other than the traditional fare. “I am happy to see people opening wine to enjoy with traditional food made at their homes,” he continues. Guide to Wine and Food Pairing

Written by Nikhil Agarwal

dazzling

Avocado on Toast from Casa Bottega Prosecco 2021 in Veneto, Italy

White people

Spicy Aloo Tikki from Morgan Bay Cellars Chardonnay in California, USA

French Rhone Valley: Montredon Cote du Rhone Blanc – Dim Sum

crimson

Argentina’s Alta Vista Estate Premium Malbec – Grilled Lamb

Manchego cheese, Dominio de Cair, Ribero Del Duero, Spain

Written by Mohit Gadgil

Perfect meal combinations for Indian appetizers:

1. Spicy tomato-based dishes and a glass of sparkling rose

2. A Sangiovese with a medium body and creamy gravies

3. Green gravies or curries paired with a drink of Sauvignon Blanc

Perfect meal combinations for this holiday season include:

1. Champagne in a glass served with the appetizers

2. A glass of Pinot Noir paired with baked fish and roasted turkey

3. Delectable dessert or pastry paired with a glass of late harvest Chenin Blanc.

Written by Kevin Rodrigues

1. Light-bodied red wines, such as Pinot Noir, and crisp, lively white wines pair well with seafood and poultry.

2. Robust red wines, such as Cabernet Sauvignon or Shiraz, paired with grilled or barbecued red foods