Tag Archives: Wine

Tulleeho Grapevine – Madeira – Elisabeth Spinnler

[vc_column width=”1/1″]In the middle of the Atlantic, an island called MADEIRA, discovered by the Portuguese navigators and part of Portugal ever since. The island wasn’t inhabited. It had to be cleared for cultivating wheat, vines and sugarcane. Noble men from Lisbon with laborers from Northern Portugal started building the infrastructure needed to plant vineyards, terraces and water channels meandering through the volcanic rocks. Then they planted several grape varieties from Northern Portugal, as well as Candid Malmsey, the especially sweet grape from Crete, known to Prince Henry the Navigator. It didn’t take more than 25 years until the export of Madeira wine began, unfortified dry white wine of distinguished quality, shipped over the oceans to England first and then to America.

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Following the shaping of the commercial trade routes from Europe to America as well as those eastwards, Madeira Wine had been introduced step by step to people around the globe. The celebration of the Declaration of Independence of the United States of America on July 4th, 1776, by its first President George Washington, had been marked by a toast with a chalice of Madeira Wine, underlining the fame it already had. And the Island’s wine only gained in prestige over the years.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Fortification became rapidly usual for Madeira Wines, a habit that secured the wine’s stability for the time on sea, similar to the story of Port. What is unique for Madeira, the flavors of roasted nuts, stewed fruits, caramel and toffee, turned out to be an accidental consequence of the dry white wine travelling by boat over the oceans. The casks baked in the sun on the boats over the long weeks on sea and transformed the wine. The taste was amazing and highly appreciated overseas. Madeira’s wine producers started to send their barrels on round trips between continents, for the sake of baking them in tropical sun before selling the wine. Towards the end of the 18th century, they searched and found techniques capable to get the same famous flavors born at sea reproduced on land.

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Today, lower quality wines are aged in special steel vats laced with water-heated coils, which raise the temperature up to about 55C for the time of three months. Sugars caramelize, the wine is allowed to oxidize, and the effect is a sweet wine, frequently used as an ingredient in fine gastronomy.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]The higher quality Madeiras, generally those made from the noble 4 varieties Sercial, Verdelho, Boal and Malmsey (Malvasia), are aged in barrels. They are stored in the Canteiros, the rafters of the wineries, oriented with south facing windows to allow the barrels getting sun drenched. Temperatures reach between 30 and 40 degrees. Some of them stay there a minimum of 10 years, most of them 20 years, the minimum age for vintage Madeira. The special wine, the very best, can mature almost endlessly. Even more than 100 years old Madeiras are still highly appreciated!

Screen Shot 2016-08-07 at 3.28.57 PM[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]The palate of Madeira Wine depends on the harmony of three factors: the degree of sweetness, acidity and alcohol content. All of them are high in acidity. Sercial is the driest, then comes the medium-dry Verdelho before the medium-sweet Boal and last Malmsey, the sweetest. The appropriate serving temperature depends mainly on the degree of sweetness, age and variety of the wine. It is usually recommended that the wine be served at between 13 and 14º for younger wines while older wines, given their greater complexity, should be served at a temperature varying between 15ºC and 16ºC.

Sercial shows lemony, spicy herbaceous notes, often with a stony mineral character on the palate. It’s a wine with a slight sweetness offset by its acidity, especially when served chilled. It’s an excellent wine for an aperitif or alongside light fish and vegetable dishes.

Verdelho is smokier, slightly more concentrated and richer than Sercial, has notes of spice, salt-sea aroma and light caramel. A classic pairing is soup, especially seafood bisque or leek soup. Verdelho’s dryness and intensity of flavor makes it one of the most flexible Madeira styles for pairing with foods of varying richness.

Boal is sweet Madeira that shows complexity and rich aromas, smells and tastes like roasted coffee, salted caramel, bitter cacao, dates and golden raisins. It is great with any desserts that incorporate nuts, figs, stewed fruit, caramel or chocolate and is also an amazing pairing with rich cheeses.

Malmsey, the richest and sweetest style of Madeira, is an excellent pairing with rich desserts, chocolate, ice cream, also with cheese. It’s the one with the most fruity, roasted nut and chocolate notes of all the styles of Madeira. Malmsey is actually a dessert of itself.

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As an insider of Madeira wines nicely put it “up to 10-year old Madeira can be paired with anything, follow your inspiration! But when it comes to older, vintage-dated Madeiras, they have enough complexity to drink them by themselves. They are wines of reflection.”[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Madeira wine is making a come back for some time already, as do Port and Sherry. The good news is that most any Madeira is excellent wine, as age is no issue, price therefore reflecting quality. Important also to know, that even an opened bottle will keep the quality.

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Excellence and uniqueness are the important characteristics of Madeira’s wines. The same is true for Madeira’s famous son, Cristiano Ronaldo. And with respect to longevity, we wish him the same karma as Madeira’s wines…..stay young forever!

Nina Spinnler from Portugal[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Cocktail suggestion:

Forever Fresh
Forever Fresh

Forever Fresh

by Rui de Jesus Gonçalves from Hotel Madeira Palacio

Ingredients

3/10 of dry Madeira

3/10 of Apricot Brandy

4/10 of fresh Orange Juice

some drops of Grenadine

Garnish with Pineapple, Kiwi, Strawberry and fresh Mint

Prepared with a Shaker[/vc_column_text][/vc_column][/vc_row]

Letter from Portugal – Port – Vol 2 – Elisabeth Spinnler

The river Douro in the Northern part of Portugal was a cradle for winemaking since ancient times, before the Roman occupation of the Iberian Peninsula and their strong encouragement of viticulture. Wine, together with cereals and olive oil, represented the pillars of the local economy. Douro wines got on the world map much later though, during the 2nd half of the 17th century as a result of war between France and England.

Once England boycotted the importation of French wines, and the London elite ran dry on wine, the search for alternatives began and Portugal was the answer. Very rapidly Porto attracted a flourishing British merchant community, which traded in wool and cloth and sent Douro wine back to England. Commercial activities have rapidly been sealed in a famous Treaty signed in 1703. The two countries agreed that wine could be imported into England at a greatly reduced tax rate and British wool was admitted into Portugal duty-free. It was the starting point for the rapidly growing international interest in traditional Douro wines, the wines with their characteristically deep purple color and a special dryness in the mouth.

River Douro
River Douro

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]As a result of the Treaty, wine got shipped in big quantities to England. The Portuguese, in order to prevent any potential damage during the passage, started to add small amounts of brandy to the wine, which represented a first step towards today’s style of Port. Furthermore, to please even more the British palate, they also started to add some sugar, something that became slowly but surely common practice, as they liked it. Hence the British influence had the final say, Port wine got once and for ever today’s style: sweetish, typically deep purple black, full bodied and fortified with added brandy.

The British merchants settled in the region and dominated the Port wine trade for a long time. As a matter of fact many of them are still here today. The Portuguese, on the other hand, keen to protect the authenticity of their wine and to control its price, created in 1756 a supervisory entity, which established the exact extension of the Douro wine regions, demarcating clearly as up to where it was allowed to label the wine as ‘Port’. It was worldwide the first time that a wine region got its formal demarcation.

Today the Douro wine region has become a notorious attraction for custom-made visits. Starting in the city of Porto you can enjoy the view of the vineyards on exclusive boat trips up the meanders of the Douro River, a landscape marked by old and new stone-terraced hills. The river may have fashioned the millenary landscape, but the terraces are due to the hard labor of men and women who built and rebuilt the hillsides rising from its banks over the last three centuries to enable the vineyards’ plantation. Today they are part of the landscape that UNESCO has classified as a World Heritage Site.

The Douro region as a natural treasure for growing grapes and making wines, is a region of canicular hot summers and bone-chilling cold winters, a land of extremes, where the vines, on poor soil and between broken slabs of schistous rocks, grow deeply their roots in search of scarce water. Several indigenous varietals are the base of Port, always being a blend. The diversity of soils and existing micro climates means that grapes are different according to where the vines have been planted. The Douro vintners’ artistry therefore starts in the vineyard, with the decision to determine the best combination of grape varietal, soil, location and micro climate for each piece of vineyard. Douro wines are terroir wines expressing beautifully the sense of place.

The whole wine making process is complex, starting with the fermentation process, the addition of the brandy, quantity and timing of it with respect to the sweetness or dryness of the Port to be created. Some of the most prestigious wineries still practice wine making as performed centuries ago, including foot-treading the freshly harvested grapes. The final result of all of them is Port with a final alcohol content varying between 19 and 23°.

Foot-treading the freshly harvested grapes
Foot-treading the freshly harvested grapes

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Vila Nova de Gaia, opposite the city of Porto, is the location just before the Douro River’s mouth into the sea. Port wine producers stored the wine here, and still today thousands of wine casks are maturing in dozens of wine lodges. It is here that the wine is transforming over time into the sweet, soft and light nectar with its incomparably delicate aromas that is appreciated today allover the planet.

One of the oldest lodges of Vila Nova da Gaia is Taylor’s, located in Rua do Choupelo nr. 250. They just reopened a freshly restored visitor’s part, a beautiful open space, where you can follow step by step the making of Port as practiced over more than three hundred years. You will get a glimpse of their wine casks, stored on the naturally sandy cellar floors, and can assist to some day to day work, follow on screen the work in the vineyards throughout the year, and get an introduction into the Taylor’s family history, one of the most significant Port producer.

Taylor's Port Warehouses
Taylor’s Port Warehouses

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Back to Lisbon and the result of the cocktail competition, which was held during Lisbon’s 1st Cocktail week. Voted by the jury and the public to be ‘The Best Cocktail 2016’ was a cocktail called Apple Lover’s, a mix of Gin, Green Apple Juice (Granny Smith), Sugar Syrup, Lemon Juice, Egg White and Basil.

My next letter will be from Madeira, the homeland of another famous wine, Madeira wine, homeland also of Cristiano Ronaldo!

Nina Spinnler from Portugal[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″][/vc_column][/vc_row]

Letter from Portugal – Lisbon Cocktail Week & Port – Elisabeth Spinnler

The Lisbon Cocktail Week closed its 1st edition days ago. Ten days with over 50 bars offering special cocktails at special prices. And the city was in a special vibe after 5pm when all of us could try the magic mixes with or without alcohol, lots of them created for the occasion. There were bars, which invited public figures to learn the technique of properly handling the cocktail shaker, attracting the crowds with great music, lots of live performers a little everywhere. The event was inspiring, kind of a novelty in a country that usually chills out with either a beer, some wine or, take a guess…….a glass of Port.

My newsletter is about Port, honoring its distinct and prestigious place it is holding for over 300 years in wine history, not only in Portugal. The unique wine continues to be re-discovered in the new millennium by new and young consumers. The reason is simple: to drink a Port requires no special occasion and no special accompaniment – it just IS PLEASANT ANYTIME! Drink it neat or use it as a main ingredient for cocktails, its opulent flavors and its round and velvety texture gives both classic and modern cocktails enticing aromas, an alluring character and robust body.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]There is a lot of history around Port aside the fact that it consists of being a family with various categories. Let me present them, so you know them when enjoying them. Port is above all classified by color, is either white or red, as are other wines. Red Port is without any doubt the most famous one. Both are higher in alcohol than normal wines, caused by the addition of distilled grape spirits, a kind of brandy, resulting in wines with 19 to 23% of alcohol.

The family of White Ports consists of two very different types of wines. Above all there are the young Whites, sold quite immediately after they have been produced. Young Whites are drunk as an aperitif mainly, served with a slice of lemon and ice, with tonic water or just chilled. The old Whites on the other hand, are the ones that have aged in wood, are much more oxidized and generally drunk after the meal, dessert wines. Both Whites are completely different in style and in their aromas. Whereas the young Whites are inexpensive, the old Whites are rare, prestigious and expensive, competing in their complexity with aged Red Ports, Old Tawnies.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]The family of Red Ports, the overwhelming majority of Ports, is made from red grapes and divided into following sub-categories: Ruby, Reserve Ruby, Tawny, Reserve Tawny, Tawny with an indication of age, Late Bottled Vintage (or LBV Ports) and Vintage Port, the jewel in the crown.

Tay PDT Fine Ruby Port

The Ruby Ports, red wines with the color of the precious stone ‘ruby’, are young wines, kept in very large wooden vats or even stainless steel tanks, that are practically never aired, in order to retain the bright red color and the characteristics of young wine. Ruby Ports are wines that must be drunk young, they are fresh in the mouth and are sold at an average age of three years. Always delightful to drink, they represent excellent value for money. Reserve Ruby Ports is the superior category, more full-bodied and more concentrated than a standard Ruby, they have some of the character of Vintage Ports. Hence, any Reserve Ruby is an excellent choice out of the medium-priced Ports, as they have an overall high quality standard.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Tawny Ports are wines aged in wood. When not accompanied by any other designation, Tawny Ports correspond to standard young wines, are an average of three years old and to be drunk within one or two months once the bottle opened. Reserve Tawny Ports, in difference, are sold when between five and seven years old. They are wines easily drunk, quite fruity, some of them already revealing hints of dried fruit on the nose and therefore pleasant at the end of a meal. These wines neither, they do not improve in the bottle and should not be kept for storage. Tawnies with an indication of age, 10, 20, 30 or more years, have aged in wood through oxidation over the indicated years. The color of 10 Year Old Ports is usually one in transition from red to a golden reddish brown, the latter being the characteristics of oxidized wines. Their market price is generally cheap for the quality of the wines they are. Winemakers have taken great care of them over the years, are masters in the art of blending and at the expertise when identifying the right aromas in the young wines. The date of bottling must be indicated either on the front or back label. Buy the bottle with the most recent date and drink it without too much delay.

Taylor's Fine Tawny and mille-feuille[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Late Bottled Vintage Ports or LBVs, are wines produced in a single year exclusively, are black purple colored and well structured. The purpose of the Late Bottled designation is to point out that these wines are bottled much later than classic Vintage Ports, between the 4th and 6th year after harvest. With this type of wines, producers offer great quality wines in years with no conditions for Vintage Ports. They are full-bodied and frequently tannic. Traditional LBVs are not filtered before bottling, meaning that there will be a deposit over the years and you will need to decant the wine before serving it.

Taylor's 1863 Image

Vintage Port is made when Mother Nature made it all perfect and a set of factors have come together: flowering of the vines occurred without any problems, the fruit set has not been affected neither by frost nor by hail, the grapes ripened over the usual 40 days without suffering any great differences in temperature, there was enough water in the subsoil to feed the vine during the hot summer months, the grapes attained an excellent state of maturation at the time of the harvest and the September rains caused no rot! If all this was the case, the wine producer can choose to declare his wine Vintage.

The classification as Vintage requires bottling of the wine between the 2nd and 3rd year after it is made, more specifically between July 1st of the 2nd year and December 31st of the 3rd year. This lapse of time permits the producer to be sure that the wine will correspond to the superior quality requirements of Vintage wines, the two winters and one summer being the time for observing the evolution of it. This is where his brand’s reputation is at stake! The year the majority of Port producers declare it as being Vintage, the resulting Ports are called Classic Vintage Ports. Usually 10 to 15 years after the harvest, the aromas of Vintage Ports open up with a burst of ripe fruit and a complexity, which is the heart of these unique wines, unequalled worldwide.

There is a 2nd part dedicated to Port to be published in one of the next Newsletters, as the story of Port is complex and interesting. Will also present you the cocktail voted by the jury and the public to be ‘The Best’ at this year’s Lisbon Cocktail Week.

by Nina Spinnler from Portugal

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Tulleeho Grapevine – Amphora Wine – Elisabeth Spinnler

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Vinho da Talha or tasting wines made the way the Romans did.

In our rapidly changing world, it can make you feel comfortable to discover ancient values not for the matter of age but for their authentic qualities. Vinho da Talha is one of these products: wine made of grapes fermented and aged in amphorae, clay pots the Roman introduced everywhere they have been, also in the Alentejo, a central region of Portugal.

Talhas
Talhas

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Vila de Frades..

..is quite hidden in the huge Alentejo plain, a region starting east of Lisbon and ending at the Spanish Border. Introduce coordinates 38°12′51.64″N,7°49′22.62″W into the GPS, and you will easily reach this small village, now with less than 1000 people. One enters through a road with some picturesque gardens on the sideline after having passed a place with rests of a once huge Roman farm and its still recognizable wine cellars. The village streets of Vila de Frades are meandering over a hill full of reminiscences of architectural trends of the last two thousand years, really charming and worth to be seen. On November 11th, the day of Sâo Martinho (Saint Martin), this visit gets a distinctive character as it is the day of the official wine tasting: all 12 wine cellars, they were once 150, open to release their new amphora wines for tasting and comparison. It’s the beginning of a festive season culminating three weeks later in a popular gathering of visitors and inhabitants with a lot of music, choir singing, eating of the local specialties and drinking of the new wine. This is the first weekend of December.

Wine cellar of the Roman Farm outside Vila de Frades
Wine cellar of the Roman Farm outside Vila de Frades

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Wines from the Alentejo..

..are well known internationally, as is the region itself. In 2014, USA Today readers have elected it for being the best wine region to visit in the world. The thousands of hours of sunlight that the whole of the Alentejo region benefits, is one of the reasons behind the quality of their wines. Good wine begins in the vineyard! The huge clay pots the Romans introduced some 3000 years ago are covered in the interior with a layer of pine resin, olive oil and bee wax before the hand-harvested and de-stemmed grapes are poured into it. The mix limits the clay pots’ porosity. Once in the ‘talha’, the grapes start their fermentation naturally, without any added yeast. During the first three weeks the grapes’ skins are stirred three times a day, the time of the initial fermentation.

 

After that, meaning from around mid-September until Sâo Martinho, November 11th, this is done once a day. By the time the wine’s fermentation is complete, all skins will have sunk to the bottom of the pot and will serve as a filter when the wine is poured into the jug of wine or the wine glass through the tap placed at the bottom of the clay vessel. To seal the amphorae, as did the Romans already, a thick layer of olive oil is put on top to prevent oxidation.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]There are several reasons for liking the amphorae: not only the fact that they are protecting from oxidation in a natural way, but they are contributing to getting the wine really well structured with a nice smooth mouth-feel due to the prolonged skin contact. And there is a special freshness with these wines that age in amphorae, a distinctive character by aromas of lively, fresh fruits, which have been allowed to express themselves naturally in their evolution towards becoming wine, a pure expression of the grape varietal.

 

Talhas in a local tavern
Talhas in a local tavern

Vila de Frades is one of several places maintaining the tradition of amphorae aged wines. Vidigeira, Ervidel, Borba and Mourâo are some of the other localities in the Alentejo where you will also find this tradition alive, uninterrupted since Roman times. Whilst tasting the wines you will get to know a delicious local gastronomy, rendering any journey very special and authentic.

The party is on, the wine is young and fresh
The party is on, the wine is young and fresh

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]Several Portuguese wine makers have reintroduced the art of producing wine in amphorae as one kind of wine they produce. Some of them also started converting vineyards into organic ones. One of them is the wine producer and owner of the well-attended restaurant Pais das Uvas in Vila de Frades. Tired of observing his vines getting weaker year after year by the debilitating effect of pesticides and herbicides, he resolved to re-orientate his wine production into a completely organic one, not only organic in the wine cellar through amphora fermentation, but organic in the vineyard.

In times of climate change and ongoing global discussions about how to preserve a balanced ecosystem worldwide, the possibility of aging wine in amphorae appears like an interesting phenomenon reuniting tradition and modernity, and is certainly eligible to be part of the discussion regarding the environmental impact of winemaking.

Elisabeth Spinnler[/vc_column_text][/vc_column][/vc_row]

Tulleeho Grapevine – Drinking Hardy’s with Bill Hardy

[vc_column width=”1/1″]Hardy’s is one of the largest producers of wines in Australia. Established in 1854, it’s also one of the oldest wine making company’s in Australia. Thomas Hardy was the founder of this company and it is the 6th generation, which is currently running the business. We recently tasted Hardy’s in New Delhi with William “Bill” Hardy.

[highlight]Hardy’s Riesling Gewürztraminer[/highlight]

Hardy’s Riesling Gewürztraminer has a beautiful, off dry taste, which suits our Indian palate, going well with our rich Indian cuisine, especially spicy fish curries. When you taste this wine, it will be off dry on the palate, just a little on the sweeter side with the acidity just perfect to bring the palate alive.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″][vc_images_carousel images=”9300,9299″ onclick=”link_image” custom_links_target=”_self” mode=”horizontal” speed=”5000″ slides_per_view=”1″ autoplay=”yes”][/vc_column][/vc_row][vc_column width=”1/1″]

[highlight]Hardy’s Cabernet Merlot[/highlight]

This blend is like marrying fire with water, as Cabernet Sauvignon is a grape, which has great tannins, and Merlot is a very subtle grape, so if these 2 grapes are blended in perfect proportion then you can have a well-balanced wine, which this is. Pairs well with some of our Mughlai dishes, which are very rich, as Cabernet gives an astringent affect to the palate and Merlot smoothens it out. A must try wine.

[highlight]Hardy’s Semillon Chardonnay[/highlight]

A rare blend introduced by Hardy’s. Chardonnay is a grape which is nice and fruity and can produce good dry white wines and Semillon is a grape normally for sweet wines and very flavorful. So this blend is the perfect mix of dryness and good acidity and flavors mingled together in a bottle. This wine can be paired with grilled fish with lemon butter garlic or roast chicken with barbeque sauce.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″][vc_images_carousel images=”9303,9302,9301″ onclick=”link_image” custom_links_target=”_self” mode=”horizontal” speed=”5000″ slides_per_view=”1″ autoplay=”yes”][/vc_column][/vc_row][vc_column width=”1/1″]

[highlight]Hardy’s Sparkling[/highlight]

This is a nice crisp sparkling wine with balanced acidity and dryness and can be drunk at any point of time in a day. It’s a perfect blend of Chardonnay and Pinot Noir, with Chardonnay giving it body and Pinot Noir giving the flavors. Its beautiful creamy texture due to tiny bubbles layers the tongue with the flavor of citrus fruits.

[highlight]Hardy’s Cabernet Shiraz[/highlight]

In Australia there are certain regions, which produce high quality Shiraz, one of these is McLaren Vale, and the Hardy’s Cab Shiraz comes from here. This is a powerful red wine, which goes well with heavy meats like tenderloin or lamb. This wine has great tannins and the perfect balance of acidity and dryness with nice aromas of dark fruits like prunes, dark cherries, and with hints of little iron as well, as McLaren Vale has lots of iron in the soil.

By Pankaj Arora[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″][vc_images_carousel images=”9305,9304″ onclick=”link_image” custom_links_target=”_self” mode=”horizontal” speed=”5000″ slides_per_view=”1″ autoplay=”yes”][/vc_column][/vc_row][vc_column width=”1/1″][/vc_column][/vc_row]

Tulleeho Grapevine – Vinho Verde by Elisabeth Spinnler

[vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” image=”9187″][/vc_column][vc_column width=”1/2″]Among Portugals broad range of wine and wine styles, ‘Vinho Verde’ meaning ‘Green Wine’, is a very distinctive wine style, ‘green’ for young wine, as it has a unique freshness, a white wine fruity and full of citrus and mineral flavors and slightly pétillant.

Produced in the very Northern region of the country called Minho, it is from Portugal’s greenest region, an agricultural region with frequent cool rains that come off the Atlantic Ocean. The Vinho Verde region represents the country’s biggest DOC wine region.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/2″]Frequently cool and wet weather makes ripening more difficult. Vines are traditionally trained along pergolas on the edges of fields, sometimes up the trees even, in order to grow free of possible moisture. Characteristically grapes are picked before full ripeness, which results in a wine with a relatively low alcohol degree in a range between 8.5 and 11%, a wine distinguished by its high acidity. Made either of a blend of grapes or as single varietal wines, the typical grape varietals used are Alvarinho and Loureiro, the latter being specially aromatic with a light smell of laurel leaf.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” image=”9189″][/vc_column][/vc_row][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” image=”9204″][/vc_column][vc_column width=”1/2″]Unique in the world of wine, Vinho Verde is the perfect warm-weather drink, ideal to drink outdoors with higher temperatures. Down at Southern Portugal’s Algarve beaches it is the ideal aperitif. Vinho Verde has started to be an internationally appreciated wine as well. Of the 92 million liters of wine, the major share is exported to more than 70 markets worldwide.

The wine is intended to be light and crisp, bottled soon after harvest and consumed in its fresh, vibrant youth. With its delicate body, this clean wine having a slightly fizzy character is not complicated to drink. The fresh citrus colors, sometimes also golden straw, the wine has the colors and taste of summer.[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/2″]Vinho Verde pairs well with the same food that any light white wine will go with. It is served chilled and seafood is one of the best matches. Any spicy food is pleasant as well, as it is ideal for a Sunday morning brunch drink instead of Champagne or Prosecco.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” image=”9205″][/vc_column][/vc_row][vc_column width=”1/1″]Screen Shot 2015-09-07 at 4.06.20 PM Let me give you a typical, easy to make recipe from Madeira (by the way, homeland of Cristiano Ronaldo), the Funchal Style Fish Stew (Sopa de Peixe a Moda de Funchal), Funchal being the capital of the island Madeira.

 

Fish stews, or caldeiradas, to be found everywhere in Portugal, in this particular version tomatoes are the important component. They need to be juicy and have all of their skin and seeds removed, chopped finely so that the tomato becomes invisibly incorporated into the broth, giving it a rich color and flavor. In fact, considering that the fish itself is only added at the last moment, this stew has a smooth, rich flavor while not being overly fishy.

Ingredients for 6 to 8 servings

  • 4 medium yellow onions, peeled and sliced very thin
  • 3 large garlic cloves, peeled and minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 large bay leaves, whole
  • 1/4 cup Madeira wine
  • 3 medium juicily ripe tomatoes, peeled, cored, seeded, and chopped fine
  • 3 medium potatoes, cut into 1-inch cubes (peel only if preferred)
  • 2 tablespoons minced parsley
  • 4 whole cloves
  • 1/4 teaspoon cayenne pepper
  • 2 quarts water
  • 1 pound boned, skinned cod (the cod is traditional, but you can also use another white fish such as halibut, haddock or whiting)
  • 1 pound boned, skinned meaty fish such as swordfish, bluefish, mackerel or tuna
  • 1 tablespoon of salt

Preparation

  1. In a large heavy pan set over moderate heat, melt the butter together with the olive oil. Then stir-fry the onions and garlic in the butter and oil for about 15 minutes until limp and lightly browned.
  2. Add the potatoes and stir-fry for an additional 5 minutes. Add the bay leaves, wine, tomatoes, parsley, cloves, cayenne, and water; cover and simmer slowly for 1 hour. Uncover and simmer 2 hours longer or until the liquid has cooked down and the flavors are concentrated but well balanced.
  3. Add the fish, breaking up clumps; simmer 5 minutes only. Cool, cover, and refrigerate until about 20 minutes before serving.
  4. Bring the chowder slowly to serving temperature; remove the bay leaves and add salt and pepper to taste. Prepare garnishes, if you like. You can sprinkle with Parmesan cheese, crispy fried onion pieces, or parsley.

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/1″]by Elisabeth Spinnler[/vc_column_text][/vc_column][/vc_row]

Letter from Lisbon by Elisabeth Spinnler

the venerable capital, usually the starting point of any trip. No matter how much time you have, you will be enchanted by the special atmosphere full of charm and esthetic, the place where ‘globalization’ was practiced for the first time, the driving force of local merchants and their trading partners from allover the globe some five hundred years ago.

Lisbon is magical in the softening light of sunset hours with its endless avenues bordered by majestic private or public buildings and charming suburban neighborhoods spread out over seven hills. Strolling around is pure pleasure as well as freshening up on a gorgeous terrace with panoramic view over the river Tejo. The Lisboetas are tireless drinkers of coffee served in small cups, locally known as bica, available all day long and in all types of cafés. Your first drink could also be one of the numerous kinds of still or naturally sparkling mineral waters, for which Portugal has fame as well.

By the Wine
By the Wine

The list of wine bars is long and trendy places can be found almost at every street corner. “By the wine” is one of the many cool bars you can find in downtown Lisbon. It has a ceiling decorated with 3267 used bottles of Periquita wine, one of the oldest table wines. It is a perfect place to have a few bites, including slices of memorable sausages and prosciutto, cheese, seafood accompanied by a great glass of wine. The wine bars at the Docas, a group of restored old warehouses of the Port of Lisbon, have a special attraction of their own, all with a wonderful view of the 25 de Abril bridge and the Marina.  Café da Ponte is one of them with a great wine list and over two dozens cocktails. It hosts special theme nights while on most regular evenings you can drink to the sound of house beats. Translated into Mumbai standards, Café da Ponte is a kind of mix between Blue Frog and Olive Bar.

Even during a short city visit, find time for a dinner at Travessa, a restaurant situated in a former XVIIth century convent right in the heart of the Madragoa neighborhood. Madragoa is one of the oldest and very charismatic parts of the city with several centuries of history, said to have gotten its name of the ‘Madres de Goa’, nuns from Goa known for their convent, a hospice serving the poor. Today’s Travessa is an elegant place serving refined Portuguese and international food in a sumptuous and stylish environment. By good weather, meaning the bigger part of the year, you can eat under the arcades of the monastery outside, making it one of the most romantic places in town. Follow blindly the professional sommeliers’ advice out of the carefully selected wine list, composed exclusively of wines with Portuguese origin, whether from well-renowned producers or from small ones of equally very high standards. They will match your choice of meals.

Madragoa has lots of smaller, tasty restaurants as well, with food offers from all over the world.

Batata Doce
Batata Doce

Batata Doce at Rua Sao Joao da Mata is one of them. Isabel, the excellent chef, is at ease with traditional Portuguese and Angolan food. No matter where you choose to sit down, tasting some fresh sardines, matched by a light and fresh Vinho Verde, called ‘green wine’ meaning young wine as opposed to mature wine, with its slightly bubbly nature, is a treat. It is a simple but special gastronomic experience and there is simply nothing more refreshing in summer! For those of you fond of Goan Cuisine, the small Restaurant Zuari in the same Rua Joao da Mata, is another excellent option. Their Fish and Shrimp Curries with abundant coconut are delicious, and even if the wine choice is rather restricted, you will find good table wines of the nearby Alentejo region.

The list of places for drinks and food is endless, Lisbon being a place of great gastronomical traditions, a city of mixed cultures, tastes and spices where you can find everything from international to regional and prize-winning cuisines.

Nina E. Spinnler        

Tulleeho Grapevine – 6 Wine Myths busted by Rakshit Khurana

With an enriching history of over 10000 years today wine is produced in almost every country of the world where the law permits. It’s not surprising to see how wine cultures are different from one country to another but alongside these differences there are many myths and misconceptions surrounding wine. While every country would have its own I have listed below some of the most commonly heard myths surrounding this drink of the gods.

  1. Old is Gold

    While there are some wines which do mature over the years when stored correctly, majority of the wines today are meant to be consumed young. Most of the wines available in the market today are best consumed within a couple of years of the harvest or the vintage mentioned on the bottle. Be it red or white each wine needs to have certain characteristics to be able to age them and unless you are sure about that do not store your wine away for long.

  2. Wine and Food
    Wine and Food

    White Wine, White Meat and Red Wine, Red Meat

    It’s funny how people reconfirm this with me during our interactions and I often answer this question for them from a vegetarians point of view. This statement can be considered a guideline but can never go down as a rule. Some of the most popular fish delicacies match red wine perfectly while there are many other meats which can be paired with a red or a white wine. Wine and food is all about experimenting and exploring a combination that culminates your dining experience.

  3. Leaving a bottle open allows it to breathe

    While some wines do improve with breathing hoping to achieve it through an open bottle is being over optimistic. The little surface area of wine in contact with the oxygen will not allow the wine to reach the desired results. Wine breathes a lot better in a decanter or even a wine glass. These days there are wine aerators which can be used to aerate one glass at a time.

  4. Screw Cap means indicate inferior quality

    Natural corks have been a preferred choice for

    Screw cap or Cork?
    Screw cap or Cork?

    sealing wine bottles for centuries now however it was a shortage in the supply of quality corks in the 80’s which led to popularity of cork alternatives such as synthetic corks and screw caps. These days screw caps are a closure of choice for many wineries across the globe (including the premium ones). Just like the natural corks, some screw caps also allow the wine to develop in the bottle through micro oxidation.

  5. Red wine is best served at Room Temperature

    Who ever made that statement was sitting fn.cs.bottle.2012in a cool location somewhere in Europe many years ago. What they actually meant was 18 – 20 degree Celsius, which is the ideal temperature for having full bodied wines like a Shiraz or a Cabernet. Lighter bodied red wines are best enjoyed at 14 – 16 degrees Celsius. So if you are living in the unforgiving heat of Delhi (like me) it’s best to give your red wine about an hour to chill in the refrigerator once you get it from the store (do not put the wine in the freezer, be patient).

  6. images (4)Knowledge about wine is needed to enjoy it

    It’s true that the world of wine is like an ocean (deep and wide) but just like you don’t do an analysis of the ocean before taking a cruise you don’t have to be a connoisseur to enjoy a glass (or bottle) of wine. Just like you don’t need a professional course in culinary arts to enjoy and appreciate a good meal you don’t need to know everything before appreciating a wine. For some of us these experiences do drive us to learn more about the subject, but this is not a pre requisite.

Just remember what you like and stick to it but if you are an adventurous kind(like me) this beautiful world of wine has a lot to offer.

Rakshit Khurana

Tulleeho Grapevine – Homage to Cava by Sweta Mohanty

Are you a Messi Fan? Or a FC Barcelona fan? Then you have a reason to rejoice!! Your favorite teams preferred choice of drink to celebrate when they win is right here. Yah you read it right, “preferred drink”… Any guesses?

It’s Cava, the iconic Sparkling Wine from Spain. You too can celebrate special days with Cava like your star player does. We’re taking a leap of faith here, but we assume that as both belong to Barcelona, there’d be a natural loyalty.

Cava is a Sparkling Wine with a DO (a Spanish Denominación de Origen) status from the Catalonia region in Spain. It can only be called a Cava when it has been made in the “champenoise traditional method”, else it has to be known as Sparkling Wine and not Cava. Cava is Spain’s answer to Prosecco. About 95% of Cava brands come from the Penedes region. And we are lucky to have with us today Xenius Semi Dry Cava from Penedes.

An evening to remember it was with a few selected people from the industry including importers, retail distributers, chefs and Wine trainers being a part of this exclusive launch event of Xenius Wines and Cava from the Penedes region in Spain at the Pali Village Café, Bandra.

The tasting had been organized by Suprio Bose, The Trade Commissioner of Catalonia, Maria Jovells and Richard Gill from Covides Vineyards and Wineries and Sachin Rane of Ixora Vineyards, who are going to import and distribute Xenius in India.

Maria Jovells and Richard Gill from Covides Vineyards and Wineries and Sachin Rane of Ixora Vineyards, who are going to importers and distributors for Xenius
Maria Jovells and Richard Gill from Covides Vineyards and Wineries and Sachin Rane of Ixora Vineyards, who are going to be the importers and distributors for Xenius
Suprio Bose, The Trade Commissioner of Catalonia
Suprio Bose, The Trade Commissioner of Catalonia

 

 

 

 

 

 

The evening started off with a welcome drink, the Xenius Rose Wine which is from the  Penedes D.O. region. Fresh, fruity and rounded is how you can describe this light strawberry coloured wine. Its made of 100% Tempranillo grapes, which is an indigenous red grape variety from Spain.

IMG_7446

IMG_7448

 

 

 

 

The second wine that was served to us was a blend of Tempranillo and Merlot made out of selected grapes from the Penedes D.O. region. Xenius Barrica was a cherry red colour with ruby on the brim and with hints of spice and smokiness, it was perfectly balanced. Would go well with Chicken Tikka.

Moving on we tasted the Xenius Merlot Barrica D.O. Penedes. It was a young red 100% Merlot with maroon colour. It had a long aftertaste and the tannins were definitely on the higher side compared to the Xenius Barrica. Would go very well with sausages and meats.

Time had arrived for the star of the evening to be popped open. The bottle of Cava was popped open by The Consul General of Spain in India – Mr. Eduardo De Quesada. Xenius Cava is a semi-dry Sparkling with pale yellow colour and a good consistency of tiny bubbles coming straight from bottom to top. It has three grape varietals – Macabeo, Xarel-lo and Parellada    that go into making what it is. Slightly sweet and powerfully fruity is how you can describe this Sparkling. Perfect for the Indian palate.

Consul General of Spain in India – Mr. Eduardo De Quesada
Consul General of Spain in India – Mr. Eduardo De Quesada

All in all, good easy drinking wines and pocket friendly (priced between 1200 – 1800). We at Tulleeho think its time to open a bottle of Cava at our office to show our support to the region.

Sweta Mohanty

Tulleeho Grapevine – 3 reasons your wine smells funny – Rakshit Khurana

“Do you think that bottle of wine is still good to drink?” I get asked that question by tens of people on a weekly basis and I totally understand their concern. It’s disappointing to know sometimes that people still associate wine as a special occasion beverage (but why?) and they end up storing a bottle of wine for way too long waiting for that special day. So if you have one such bottle just pop it open before you read ahead and discover if your wine is “still good”.

Wine faults occur due to various reasons and there are different methods how you can pick them up. Out here I have mentioned 3 of the most common wine faults and how to identify them (you don’t have to be an expert for this).

  1. HEAT & LIGHT

    Being the most delicate of all alcohoIic beverages wine needs special care (from bottling to consumption). Part of that special care involves keeping the wine under right temperature and away from strong light, which is why most wine bottles have coloured glass to mitigate effects of light. It goes without saying that one has to be extra careful about wine damage from heat & light in a country like ours. It’s not only the hot weather, but also the merciless conditions in which the wines are stored across majority of the liquor stores that calls for us (the consumer) to be more observant. Be careful the next time you are out to buy wine (always analyse the conditions in which the wine is stored).

Wine bottle with a protruding cork
Wine bottle with a protruding cork

These unfriendly conditions may give the wine a cooked effect. The faults in wine due to this can be identified by first looking at the bottle. A cork seal with the cork protruding out of the bottle or swollen or wine stains on the sides of the cork are easy ways to spot the damage.

These faults may also cause the wine to lose its luminous character and look dull. On the nose these wines will smell like cooked sweet sauces and unpleasantly jammy. This might also make the wine taste / smell like a wet carpet.

  1. OXIDATION

    This is a fault which occurs due to excessive contact of oxygen with the wine however this is a fault which at times is desired, surprised? Let me explain. Some wines (mostly red or some fortified) benefit from controlled oxidation. This contact with air (also referred to as “breathing”) allows these wines to open up and display more character and flavours of the wine.

If not desired oxidation can occur because of faulty packing (poor sealing of the cork), mishandling (heat & light) or due to oneself. Yes, please don’t forget about your wine bottle after having a glass or two from it. Even if you are refrigerating it but not using a proper wine preservation system don’t leave it for over 48hrs (unless you want to use that wine in a vinaigrette dressing or for cooking).

Oxidised wine can be spotted by the colour. Reds will start turning brick red or dull brown and whites will tip towards amber or an unusual gold. On the nose these wines should instantly remind you of vinegar, wine will also lose the fresh aromas and might have a bitter tinge on the palate.

 

Oxidised Wine on the right
Oxidised Wine on the right

3. CORKED WINE

aka Trichloranisole (TCA) is a chemical formed due to fungal reaction with chlorine. This can affect oak barrels also but are more commonly found in wines with a natural wooden cork.

OMG-All-The-Corks
OMG-All-The-Corks

This is one of the most commonly occurring wine fault and can be identified with aromas like that of musty newspaper or even a smelly dog (that shouldn’t be hard to spot).

Apart from the above mentioned faults there are a few more things that can spoil your wine but I will leave that for another day. Since we rely a lot on our nose while tasting / drinking wines always keep your nose sensitive to other unpleasant odours such as a rotten egg, varnish (nail polish remover), cabbage or horse stable smell which if found in your wine indicates spoilage.

However one should always remember that wine is a pleasant experience and the smell and taste should remind you of pleasant things. Always back your senses and keep in mind that the only way to be an expert is to keep trying new and good quality wines responsibly.

Tulleeho!

Rakshit Khurana

 

 

Tulleeho Grapevine – The Longest Table, Delhi

The Longest Table
The Longest Table

So here it was “The Longest Reserve Table” that India has ever seen laid down to perfection from one end to the other. As I walked around the room meeting known people and new I stopped at the bar to get myself a glass of bubbly from the house of Jacob’s Creek. It was the Pinot Noir Chardonnay which was being served as an aperitif along with Tomato & Mozzarella crostini.  The mild straw green bubbly with a decent gas bead was citrusy with lemon and lime flavours and a hint of fruity character on the nose. The citrusy flavours dominated at the palate and the acidity for me was pretty high but not at all unpleasant. I thought it was a great wine to start the proceedings and boost my appetite for the much anticipated lunch. But I forgot that it only takes 30 minutes of rain to bring Delhi to a halt and that’s exactly what happened which resulted in late arrivals and delayed the lunch proceedings (but I am not complaining, I was enjoying my bubbly :).

Menu

As we all proceeded for lunch I discovered that interestingly though Bangalore is also having its first “Longest Reserve Table” at the same time as Delhi and some other cities will have them soon too.

The first wine to be served was the Classic Chardonnay paired with Sous Vide chicken. The pale yellow Chardonnay with aromas of fig, melon, subtle spice and a hint of oak was refreshing on the nose. The creamy and buttery notes on the palate were a good match with the chicken but the vegetarians on the table would have enjoyed it better with the Goat cheese and beetroot coulis. While the chit chatting on the table continued we were served the first reserve for the day, which was also a Chardonnay but distinctively different from the classic that we tasted before. While the colour of this one was close to the classic, the aromas had a different story to tell. Coming from the cool Adelaide Hills of Australia this white had pronounced aromas of citrus and stone fruit. The flavours on the palate were richer than the Classic with lemon citrus and a creamy mouth feel (owing to the malolactic fermentation). This one had clearly spent more time ageing in the oak and the crisp acidity of the wine complemented the Asparagus salad it was served with but a few cubes of Feta cheese in the salad might have been better.

Jacob's Creek Pinot Noir Chardonnay
Jacob’s Creek Pinot Noir Chardonnay

While I appreciated the wine and food in the short interval before we were served our main courses I was particularly impressed with the smooth service and how 100 people were being served a dish of their choice all together.

 

Corn Fed Chicken
Corn Fed Chicken

As we moved forward I was excited for my favourite white wine, the red wine! Given the choice of Red Snapper, Corn Fed Chicken or Ravioli, my carnivore instincts took over and playing safe I opted for the Corn Fed Chicken served with cous cous and country style potatoes. This time we were served both the reds together the Jacobs Creek Reserve Shiraz and Shiraz Cabernet.     

 

The Shiraz Cabernet with its light garnet colour and aromas of plum, blackberries, chocolate and black pepper was a wake up call after all those glasses of wine. The flavours on the nose were easily transferred on to the palate with strong but well integrated tannins and long finish. Although the chicken (with some fresh ground pepper) was an excellent choice, a Filet Mignon with Pepper and Mushroom sauce and sautéed spinach would be my dream dish (that’s just me fancying a steak :).

Jacob's Creek Wine Range
Jacob’s Creek Wine Range

The Reserve Shiraz on the other hand seemed a bit muffled to start with but I gave it a few minutes and a couple of swirls to release the dark berry fruits and the pronounced black pepper on the nose. The tannins on this one were softer with flavours from the oak and a long finish. While I thought it was a good Shiraz served at a right temperature from the world famous Barossa region known for this grape varietal some of the mates at the table would have liked the wine a bit cooler.

 

The cherry, lemon and mascarpone tart served with Jacobs Creek Ice cream looked alluring even for someone like me who is not an admirer of desserts. Paired with the bubbly rose I was of the opinion that both the dish and the wine were great on their own but this was the only combination that failed to impress me.

All in all I think Chef Pawan Kumar did a great job to create dishes which complemented some truly great wines coming from the first commercial winery in the Barossa valley. The team at Pernod Ricard and the F&B staff of JW Marriott did exceptionally well to put together the first of its kind Reserve Table ensuring that the guests went back impressed.

Rakshit Khurana

Tulleeho Grapevine – Life without wine…Nah

Off late, I have become a little more biased towards wines, thanks to the wine course that I did a few days back. One sunny afternoon (sunny it is in Mumbai here), I was told by Bossman to write an article on the different usages of wine… And so happened a brunch at my place with friends and family and discussing what are the uses of wines apart from drinking…

Here you go!!

1. Fabric Dye

Am sure everyone of us who drink red wine would have gone through this atleast once in our lifetime, “Spilling red wine on your white clothes” and the stain mark never budges to go away and ultimately we throw away our favourite piece of dress. But now, we no more have to do that. You can use virtually any type of red wine to dye fabric as long as you’re open to experimentation when it comes to the result, which could range from pale pink to deep mauve or even gray. Heat the wine to simmering in a big soup pot on the stove top, add your fabric, stir with a wooden spoon for 10 minutes and allow to cool. Rinse the fabric well.

fabric dye

 2. Skin Softener

We women are obsessed with our beauty regime..This is where a red wine comes into the picture. All of those antioxidants that make red wine a healthy beverage may also provide benefits when applied directly to the skin. Some women recommend using red wine as a toner, which may help smooth and refine skin thanks to the acidity which is similar to that of vinegar. Actress Teri Hatcher apparently pours a glass of red wine into her bath water, and in India, wine has many beauty uses, like softening and brightening the skin in spa facials.

3. Frozen Cubes of Ice

Pour leftover wine into an ice tray so you always have easy-to-use, extra flavour on hand for soup, stew, sauces and other cooking uses.

frozen cubes of ice

 

frozen ice cube

 

 

 

 

 

4. Turn it into Jelly

Take your choice of wine, some sugar and a packet of jelly powder are all of it takes to make a customised flavour of wine jelly. Who wouldn’t like to have some homemade jelly on their toast??

wine jelly

5. Marinade

Use about a cup of red wine, a cup of olive oil and the seasonings of your choice like garlic, parsley and peppercorns and marinate the red meat for about 6 hours or overnight. What you get is an extra flavourful dish.

Steak Marinade Recipe

6. Cooking

Cooking with wine is the most common thing that people have been doing in the West long before. It’s now catching up in Indian households too. I do a simple chicken or pork sausage cooked in red wine reduction. Its very simple and uses tomato paste/puree, shallots, wine and broth.

wine in cooking

These are all easy peasy things to do at home. Do tell me which one you tried and how it worked for you. Till then Ciao!!

Sweta Mohanty

 

Cooking with Alcohol – Combining Wine and Ingredients

pic 2When cooking with alcohol, not everything works in everything… One needs to pay attention to combinations; of alcohol and main ingredient as well as alcohol, main ingredient and herb and spice flavourings.

When choosing a combination of alcohol and main ingredient, it is important to remember that every alcohol is true to the ingredients it started out from. So each type of Alcohol not only pairs best with select vegetables and meats as accompanying drinks to courses, but brings its own flavours to a dish it is cooked with as well. As confusing as this sounds, it isn’t. Here is a tip, follow the general rule, of wine matching – white to white and red to red.

pic 3Just like vegetables are challenging to pair with alcohol, combining vegetables and alcoholic beverages in cooking is equally challenging. At the mildest end of the spectrum white wines generally pair better with vegetables than reds, thanks to their complementary herbal, grassy aromas. The cooking process also makes a difference. For salads with raw greens and vegetables, I like to add my wine to the dressing; a green salad calls for a light vinaigrette and I like using the Sula Riesling with its perfect balance of low acidity and slight tinge of sweetness for this. But my preferred choice of white to cook vegetables in is the Sula Sauvignon Blanc whose herby green pepper notes dance with greens whether you are sautéing them in olive oil, or smothering them in butter!

pic 4Most red wines however overwhelm vegetables because their tannins clash horribly, making them taste bitter and metallic. For rich vegetable dishes such as eggplant or root vegetable dishes especially those in which vegetables are being roasted spicy medium-bodied wines such as the Reveilo Chardonnay are ideal, they are more supple and less tannic. But more than wine I prefer to use brandy with roasted vegetables because it complements the caramel notes of the roasting process.

The rules get a little less stringent with meats but one still needs to have a care. White wines are best to marinate and cook seafoods and white meats like chicken, and for nut enriched cream or white cheese based sauces. But they would be overwhelmed by heavier meats. Vodka is a little more flexible, ideal with lighter meats, but because it has no real flavour of its own, able to hold its own with heavier meats and also able to work with red tomato or more spicy sauces. Red wines are great with some seafoods such as shark meat and will work with all red meats but are really sublime with lamb. Sherry, Brandy and Rum though most commonly used in desserts, are also favoured as deglazing liquids in pan sauces for steak and other meats. They are ideal for cooking poultry, lamb and even mutton but my experience has been that Bourbons make the best alcohol to cook mutton in and rum is best suited to pork.

CointreauBut the alcohol that I am totally sold on cooking with is Cointreau. And surprisingly, I find that this triple sec that is the heart of many famous cocktails and desserts, is amazing in savoury recipes as well! Cointreau’s rich and complex flavours derive from essential oils of sweet and bitter orange peels it is distilled from. And ever since I discovered it, not only have I doused Gulab Jamuns and my annual Christmas cake in it but I have also used it to make delectable dishes including an Oriental Duck with Cointreau, chilli and Star anise, Chicken in a Rosemary Cointreau cream sauce and a mouthwatering Lamb in Cointreau, green peppercorn sauce.

Rushina Munshaw – Ghildiyal

Confessions of a Winemaker – Ajoy Shaw, Sula Vineyards

Name : Ajoy Shaw

Designation : Winemaker

Corporation : Sula Vineyards

 

If I wasn’t making wine, I’d be… :

Experimenting with food in the kitchen

Favourite fruit apart from grapes, I’d like to use to make wine from… :

Apples

Favourite perfume / cologne is… :

Rarely use any perfume, but prefer Old Spice musk

ajoy_shawFavourite wine region in the world is… :

Rhone valley

As a wine maker my number one asset is my… :

Experience, which improves year after year and gives me many more ideas on how to handle the fruit

I’d like to see my wine drunk by… :

Every Indian

Something a wine maker should never do is… :

Complain about the fruit or the vintage. Use your gut feeling and make the best wine.

My wine making mentor is… :

Kerry Damskey. I have learnt so much working with him for the last 15 years.

Behind every successful wine maker is a…:

A good vineyard

My desert island wine is… :

A wonderful old vintage Port wine coming out of a treasure chest!

Confessions of a Winemaker – Karishma Grover, Grover Vineyards

Name : Karishma Grover

Designation : Winemaker

Corporation : Grover Vineyards

 

If I wasn’t making wine, I’d be… :

I don’t know! I think I have found my passion quite early on, and am very grateful for that!

Favourite fruit apart from grapes, I’d like to use to make wine from… :

I don’t really like wine made from other fruit. In any case- the dictionary definition of wine is alcohol produced from grapes.

Favourite perfume / cologne is… :

This changes every year almost! Last year it was CK in2u, and currently it is Miss Dior. Tomorrow, who knows!

Karishma Grover

Favourite wine region in the world is… :

India! California is also very dear to me, as it is where I studied and learned a lot of what I know.

As a wine maker my number one asset is my… :

Passion.

I’d like to see my wine drunk by… :

Everyone. I think wine is an enjoyable drink that often gets lost under all the ceremony.

Something a wine maker should never do is… :

Close their minds to trying new wines- learning. It is a lovely industry to grow in, and one should never reach a point where they know everything.

My wine making mentor is… :

Michel Rolland. He was one of my main influences to even join the industry.

My desert island wine is… :

Champagne! Veuve Cliquot.

Tulleeho Grapevine – Wine and Cheese, a match made in heaven

WC 1If you are reading this chances are that you have tried one of the most classic food and wine combinations of all times and if not already done so, I hope that’s the first thing you’ll do after reading this. Yes, I am talking about wine and cheese.

 

 

 

While travelling across the seven continents I interacted with hundreds of epicureans who would enjoy some cheese with their wine and some who preferred the opposite, but just a handful agreed with me when I said that “pairing wine and cheese isn’t as easy as you think”. After all, how hard can it be to put together two things which taste great on their own, right? Well, Not exactly.

Should always compliment each other

Even though each one of us has a different palate and taste for all things good (wine and cheese), I have put together a basic wine and cheese guide which will help you choose the next time you are sipping on some ‘somras’ to discover your favourite combination.

Just like wine varies in body, structure, acidity, sweetness, so does cheese, which varies in fat content, moisture, texture and flavour. To give you another example wines can be classified as those which are young and ready to be drunk while they are fresh with lively citrus, floral, herbs and other fresh aromas. And then there are those wines which have stood the test of time either in an oak cask or through bottle ageing and develop further and lend flavours and aromas of oak, vanilla, sweet spices, leather, tobacco, etc. to the wine. The cheese world is not very different, as some cheeses which have the potential to age lose their moisture content over time thus concentrating the fat and proteins which makes the cheese more flavourful and rich. That should give you a clue to our first pro tip, “match the flavour intensity” in light of age.

Having said that there are many other factors which need to be evaluated before you recommend a wine and cheese pairing for your guests (like a pro!). Let’s make it easy by dividing the cheese into the following categories: Hard and aged, Semi hard and medium aged and soft and fresh.

Hard & Aged Cheese:

Remember the last time your server recommended a nice juicy steak with a wc2high tannin red wine? That was because the tannins in the wine bind very well with the protein and fat to give a balanced taste, only in this case it will be an aged cheese. Cheeses like aged cheddar, aged gouda, aged gruyere, Pecorino or Parmigiano Reggiano pair well with high tannic wines like Californian Cabernets, Italian Barolos and Barbaresco, Malbec or a red blend from the Rhone valley. But having them with young cheese lacking the protein and fat, the same wine will give you a metallic aftertaste. If you are a fan of white wines you can consider a full bodied white like a Californian oaked chardonnay, aged whites from Burgundy or even a high quality Viognier.

 

A Vintage Champagne or a Blanc de Blanc shall make up for an excellent aperitif to get things started. If you are serving these cheeses post dinner reach out for the likes of Sauternes, Oloroso Sherry or a Port.

Semi Hard Cheese:

This category of cheese includes Edam, Emmenthal, Gruyere, Cheddar (young) and Monterey Jack, to name a few. These cheeses still have a firm texture and medium strong flavours. White wine lovers can sip on an off dry Riesling, Gewürztraminer, un oaked chardonnays and Viognier with these cheeses. For lovers of bubbly a Prosecco shall do the trick if you don’t want to splurge on Champagne. Fruity red wines with medium body and well integrated tannins are a perfect match with this category. Merlots, Pinot Noir, Reds from Burgundy or in some cases a good Beaujolais make up for a worthy accompaniment with these cheeses.

Before we go on to our next style of cheese it’s time for pro tip no. 2 Compliment or Contrast”

When pairing wine and cheese think about the texture of cheese and the wine you are pairing it with. You can either choose a wine which compliments the cheese texture (Soft Brie with a buttery oaked chardonnay) or it can be a contrast (Camembert and Champagne, a classic!)

Champagne and Camembert
Champagne and Camembert

Soft & Fresh:

These are young cheeses that prefer similar wines which are crisp, acidic and fresh with flavours of citrus, tropical and stone fruit. Avoid going for high tannin reds with this genre (unless you like the taste of chalk).

Some typical examples of this variety include Feta, Brie, Camembert, Mozarella and Ricotta. For white wine lovers there is a whole range of wines that can be paired with these cheeses such as Riesling, Moscato, Pinot Grigio, Sauvignon Blanc, Gruner Veltliner or even a dry rose to name a few. If you are a fan of reds like me cin-cin to a glass of Beaujolais or a Frizzante Lambrusco. You can never keep a bubbly out of action, whereas Champagne is a no brainer you can also toast to a Cava with some of those mentioned above.

While the above mentioned are some basic principles to help you get started, just remember “never be ruled out by rules” (pro tip no. 3) and the only way to increase your WQ (Wine Quotient) is to continue trying different wines.

Also find below a cheat sheet for easy wine and cheese pairing

Tulleeho!

Rakshit Khurana

Cheat Sheet

Cheddar, aged gouda, aged gruyere, Pecorino or Parmigiano Reggiano Californian Cabernets, Italian Barolos and Barbaresco, Malbec, Californian oaked chardonnay, Chablis, a high quality Viognier
Edam, Emmenthal, Gruyere, Cheddar(young) and Monterey Jack Off dry Riesling, Gewürztraminer, un oaked chardonnays, Viognier, Prosecco, Champagne, Merlot, Pinot Noir, Beaujolais
Feta, Brie, Camembert, Mozarella and Ricotta Riesling, Moscato, Pinot Grigio, Sauvignon Blanc, Gruner Veltliner, a dry rose, Beaujolais, Lambrusco, Cava, Champagne

 

Tulleeho Grapevine – Following the ‘Reserves’ of India

India is fast evolving as a wine consuming market. While some may not agree with the word ‘fast’, however, change in the wine consumption pattern from the past few years does suggests so. Consumers have moved to appreciating wines and celebrating it at their drink of choice, in an unprecedented manner. What’s further commendable is the spill over of consumption at hotels and restaurants to create a positive sale in the retail sector as well.

While this growing consumption has been beneficial for the imported section, our domestic producers have a steadily growing share in the pie too, commendably at various price points. It was long-due and is now justifying the high price tag given their produces’ quality.

Recently, my research and work opened an opportunity to interact directly with the denizens behind Indian wineries. Though we may not have any concrete regulations commanding wine-production templates yet, this may have worked well for our local winemakers and viticulturists. Working alongside global wine consultants, the experience gained has certainly helped our domestic production evolve.

A new fashion was noticed along the winemaking spectrum, from bigger wineries to the boutique producers – developing barrel-ageing programs. This is backed up by the constantly increasing production of the ‘Reserve’ collection (ideally suggesting wines using oak barrels) in their portfolios.

The subject of oak barrels is much broader than just adding oak aromas or rectifying wine making faults. They assist the wine’s characteristics reach its full potential. Barrel-aging soften the wine’s tannins, bringing a well-rounded mouth-feel. Being porous, it allows controlled amount of oxygen to seep through over a long period of time, which interacts with the chemical components of the wine, developing new aromas and flavours, as well as helps preserve the wine. Elegant tannins present provide roundness and structure. All in all, barrel-aging adds richness and complexity to the wines.

Quality attracts recognition, and this is one way through which our domestic wines are achieving great heights, not just in the Indian market but internationally too. Winning more and more accolades at international wine tastings is a clear sign of the growing quality.

Following are some of the wines listed below that are aged in oak barrels. The duration of ageing is subject to the philosophy of the winery but red wines in India are usually aged from 4 to 18 months.

1. Charosa Reserve Tempranillo 2012

 

Charosa Reserve Tempranillo 2012

Taming an international grape for the first time is a great achievement and that is precisely what Charosa’s winemaker, Ashok Patil has done. Adapting and producing a good quality Tempranillo in the Indian terrior that usually flourishes in Spain is a great accomplishment. A medium bodied wine with a concentration of ripe red fruits such as strawberry and plums as well as notes of leather, tobacco leaves, fresh vegetal characteristics. The use of one year old oak barrels for a period of 12 months provides the wine with perfect integration of fruit characteristics that is not over powered by the oak compounds. A must try!

2. York Arros

 

York Arros

The word ‘reserve’ might not be printed on the label but do not get mistaken! This wine is a blend of Shiraz and Cabernet Sauvignon which goes through both, French and American oak barrel ageing for a period of 12 – 14 months. One of the few wineries that keeps the wine in bottles for almost a year before releasing it in the market to give that extra roundness to this beautiful aromatic full bodied wine. Ripe red fruits with hints of dark chocolate and coffee aromas with well integrated juicy ripe tannins are some of the key characteristics of the well balanced wine.

3. KRSMA Cabernet Sauvignon 2012

 

KRSMA Cabernet Sauvignon 2012

Like the much talked about KRSMA Sangiovese, this too has very good integration of ripe fruit tannins with the subtle spiciness of oak. A bouquet of cassis, nutmeg, dark chocolate and ripe dark fruits supplemented by the roundness of the body on the palate makes you want to go for another glass. And then another! The wines are aged for 12 months in French oak barrels before being bottled.

 

4. Grover – Zampa Chéne Grand Reserve

 

Grover – Zampa Chéne Grand Reserve

Chéne literally means oak and as the name suggests this wine sees French oak barrel ageing for a minimum of 15 months. A full bodied wine made from a blend of Shiraz and Tempranillo that keeps evolving even when decanted. Notes spread across juicy blackcurrant, plum, liquorice, dark chocolate, vanilla, sweet spice coffee and cinnamon accompanied with a well balance structure of tannins, acidity and finish.

 

5. Fratelli Sette

 

Fratelli Sette

Sette is the top end wine produced by Fratelli. Only those grapes are used that are selected by their Italian winemaker Piero Masi from the 250+ acres that are managed by them. A full bodied wine that is a blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese which sees oak ageing in French barrels for a period of 14 months.

 

 

6. Vallone Cabernet Sauvignon Classique

 

Vallone Cabernet Sauvignon Classique

A concentration of ripe black fruits such as blackberry and blackcurrant dominate the aromatic characteristics of this wine. The palate is well supported by the ripe tannins and good acidity levels integrated by ageing this wine in French oak barrels. The finish has hints of leather and green pepper.

 

 

7. SDU Syrah Reserve

 

SDU Shiraz

This medium bodied vibrant and rich wine is made from hand-picked grapes of the highest quality under the supervision of their Italian winemaker Andrea Valentinuzzi. Aged in French oak barrels, this wine shows great complexity. Well balanced wine showcasing fruity aromas which are integrated and held together with the spicy notes and smooth tannins.

 

8. Sula Rasa

 

Sula Rasa

Rasa is the flagship wine by Sula. It was introduced as the wine that would be made only in best vintage year. A full bodied wine that goes through a barrel ageing program showcasing strong fruity characteristics accompanied by sweet spices and integrated sandy tannins.

 

 

 

This article is contributed by Arjun Sachar.

Tulleeho Grapevine – Kebabs and Wine – A match made in heaven

Pairing wine with Indian food is not as complex as it is made to be.
The realm of delicious matches is only limited to your imagination. There
is some widespread debate on how well Indian cuisine pairs with wine. I
personally, am optimistic on that rationale. The basic qualities that hold
wine and food in perfect harmony is the flavour, body, proteins and spices,
which is found in the extensive, varied and elaborate preparations of

Indian food categorized into Kebabs, Curries & Biryani. 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 lighter reds.

Indian  food is a mix of all the aspects. The kebabs cooked on
‘Tawa’, ‘Angeethi’, the ‘Tandoor’; with the right kind of cut marinated in
magical spices to be paired with wine is a prized combination. Livelier,
tangy Sauvignon Blancs, crispy Chardonnay and aromatic & flowery Chenin
Blanc are recommended ones. Though the Viogniers & Rieslings are always on my top list with Spicier versions of Kebabs. The Qorma, Qaliyan & Salan become the
perfect match to the full bodied Cabernet Sauvignon, Malbec & Shiraz.
The fruitier new world wines from New Zealand and Australia are great picks
with the Indian Curries.

With Indian cuisine you’re unlikely to find that red wines with a lot
of heavy tannin are very food-friendly, and the same is true of both reds
and whites that have been heavily oaked, especially with lots of new oak.
The spice will tend to over-accentuate the tannic, oaky character of these
wines and in turn will overpower the food itself. However, a lightly-oaked
white, even a Chardonnay, particularly one aged with the slightly creamier,
vanilla and coconut character of American oak, can be a healthy pairing
with a dish that has coconut milk as part of its base.

Karanbir Singh Gulati,
Banquets Manager
WelcomHotel, Dwarka

Tulleeho Grapevine – Wine Labels made simple

Be it a packet of chips, a bar of chocolate or a can of soda our reason for looking at the label is clear, but is it the same when it comes to wine? I guess it’s a bit complicated if you are not a discerning wine drinker, a wine enthusiast or someone like me who loves to tipple on wine.

Aren’t you often left wondering what those fancy terms on a bottle of wine mean? How does it affect the taste of the wine and most importantly the weight of your wallet?

Out here I have tried to explain the most common wine terms which you would come across in the simplest way possible, but always remember that if you are unable to decode what’s there on the label don’t hold yourself from trying a wine you otherwise would have picked up. After all the best way to increase your WQ (Wine Quotient) is by trying as many different wines as possible.

Just like wines, their labels can broadly be classified as Old and New World. The Old World consisting of countries like France, Germany, Italy, Spain and some others (mostly from Europe) which have been making wine for hundreds of years. The New World will include other countries like USA, Australia, New Zealand, Chile, Argentina, South Africa, India and many more some of whom have also been making wine for a number of years.

Old World v/s New World

Chablis
Old world wine label

Old World: When it comes to old world some of them consider their labels as a piece of art rather than a mere source of information, which is great but can be confusing at times. They believe in classifying their wines by the regions which is why you will see the name of the region prominently marked on the wine. For eg. If you have been thinking what grape goes into making a “Chablis”, it is Chardonnay which is usually not mentioned anywhere on the label(see below).

 

Chardonnay
New world wine label

New World: On the other hand most of the new world labels would clearly mention the grape variety/varieties which have been used in making the wine. Thus making your choice of picking the wine you like less complicated.

But there is more to the label than just the grape variety, some of which have been discussed here (see below).

The Winemaker: Paying attention to this is important as it is not just the grape variety and the weather conditions, but the wine maker which adds a great deal of character to any wine with their own style of production. And eventually picking a good wine from a reputed winemaker will come at a premium.

 

Vintage: First of all it’s not vin-taaage, it’s “vint-age”, just as it reads. The vintage year on a wine label is simply the year in which the grapes used in making that particular wine were harvested. The vintage year is important in case of wines which are meant to be aged (not all wines are meant to be aged). So if you are factoring the vintage year for your next purchase you better be up to date with the world agricultural info. But if I was you I wouldn’t bother much about it as most of the wines readily available in the market today are meant to be consumed young.

Appelation/ Quality Factors: Terms like Reserva, Gran Reserva, Classico, Grand Cru, AOC, DOC, DOCG and the list goes on are terms which indicate the quality of a wine from the Old World. These terms can only be put on a label with the consent of local bodies governing the wine laws of that particular country. And needless to mention that wines marked with such superior terms will come at a premium.

On the other hand ‘Reserve’ is a word which in some places mean that the wine has been aged longer. However these days in places which are missing serious wine laws some producers use this word to add a premium to their wines or portray them as superior products.

Champagne & Sparkling Wine: To start with only the bubbly which says Champagne on the label can be referred to as “Champagne”. To be called Champagne the bubbly should come from the Champagne region in France made using the permitted grapes in a particular fashion (traditional method) and aged for a minimum no. of years. Now you know why Champagne always costs more 🙂

Some common terms on a bottle of champagne

– Brut means dry
– Extra Brut meaning extra dry
– Sec means medium dry
– Demi Sec means medium sweet and
– Doux meaning sweet

A champagne which says “Vintage” on it will be far more costlier than a Non-Vintage champagne.

All the rest are just sparkling wines or in some cases they would mention popular terms like Prosecco (from Italy) and Cava (from Spain). Just like champagne, Prosecco and Cava can only come from the respective countries.

Hope you’re empowered enough now to start mastering wine labels!

Rakshit Khurana

Tulleeho Grapevine – Turning Point Sangria Launch

On a rainy evening last week in Mumbai, Turning Point Wines launched their new label at Terttulia in Shivaji Park – Turning Point Sangria. Two varieties were launched Nashik Mule, the white Sangria and Metropolitan, the Red Sangria.

My colleague had attended the launch party and was quite impressed with the whole idea of “Sangria in a bottle”. And it was sweet of him to bring 2 bottles for me to taste, as I had not been able to make it for the launch. Awwww I love having colleagues like him around me all the time 🙂

As luck would have it I was visiting my dear friend and Celebrity Chef Rushina M Ghildiyal at her Apb Studio (A Perfect Bite) so, I decided to share the Sangria with her and get her opinion too.

DSC_0253
Rushina (left) and Sweta (right) at the APB Studio

We started with the Nashik Mule, the White Sangria. Ashwin Deo, the CEO of Turning Point, indicates that this has Orange and Ginger Ale. Rushina felt the appearance was colourless, although I found it to be a very light yellow. It tasted like drinking a ginger ale but an over tangy version. We were not quite impressed with the taste. Though I love their packaging. The packaging is so nice that I have decided to retain the bottles and reuse it by putting a money plant in it J

At first taste, not being so impressed with the white, we moved on to the Metropolitan, which was the Red Sangria. The aroma it gave off was that of bacon / strong leather, and it put us off immediately. We understand this has cranberry and orange in it, but we found the taste too sour. Of the two, the Nashik Mule was better. Rushina was of the opinion that, when you think of Sangria, you think of fresh cut fruits in the drink, which was lacking here.

The label on the bottle says, “you can drink it straight or pour it in a glass with chopped fruits”. I personally feel with an attractive bottle like this how many people will pour it in a glass with chopped fruits.

With half a bottle left, I carried it back home to make my hubby try it to. It’s always nice to have few willing people around you for your trials J

So, we tasted it again and was I drunk?? No, this time the Sangria’s tasted completed different. The Nashik Mule had a sweet aroma to it and you could get the freshness of Ginger Ale in it though still no signs of Orange. And the Metropolitan tasted of dark berry fruit, which we assume is the Cranberry though again no signs of Orange. Our verdict here was again the Nashik Mule was better.

All trials done, I feel if they are left open for some time, the wine opens up slightly and that could be the reason for the change of aroma and taste. However, it’s yet to be seen how the young crowd takes to it. Turning Point definitely has an advantage of “attractive packaging”.

Next time I am going to try it by adding some Cointreau and Vodka with some fresh cut fruits and leave it overnight. Till then you enjoy your drink!!

Sweta Mohanty

An MBA, Sweta followed her love for beverages to Tulleeho, where she is now based in our Mumbai office, acting as a lead wines and cocktail trainer for Tulleeho in the west of India.[/vc_column_text][/vc_column][/vc_row]

Sake With Your Burger? Japan Is Looking West to Save a Tradition

New York Times – August 04,  2014

LONDON — Kensuke Shichida, the head of a centuries-old sake brewery in southern Japan, had spent a dizzying week in London restaurants tasting a variety of exotic and confounding dishes: pub food, gourmet burgers, French food, Angus beef, ceviche.

The experience left him slightly bewildered and slightly ill, he said, suffering from a food hangover.

But Mr. Shichida, 43, is on a mission, he said, to bring his family-brewed sake to European restaurants and pair it with Western cuisine, which means charting new territory.

MUMBAI: On Monday, @BudweiserIndia tweeted out a cheery message to its 6,000 followers: “How are you coping with your #MondayBlues! Keep your #Buds close and watch them disappear!” Does a tweet urging beer consumption constitute advertising? It’s not quite clear.

MUMBAI: On Monday, @BudweiserIndia tweeted out a cheery message to its 6,000 followers: “How are you coping with your #MondayBlues! Keep your #Buds close and watch them disappear!” Does a tweet urging beer consumption constitute advertising? It’s not quite clear.

In absence of any clear ad rules, liquor companies using social media to promote their brands

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In absence of any clear ad rules, liquor companies using social media to promote their brands

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

In January 2011, when Starbucks chairman and CEO Howard Schultz made his maiden India visit to sign the 50:50 JV with Tata Global BeveragesBSE -2.01 %, hopping over to Asia’s largest coffee maker Tata Coffee’s 8,258 sq feet roasting facility at Kushalnagar near Coorg made perfect sense. After witnessing the plant first hand, his team pointed out that the coffee at the roasting facility matched the global espresso blend that Starbucks prides itself on.

Karnataka doubles grape output in 7 yrs

Business Standard – July  23,  2014

The area under grape cultivation in Karnataka has more than doubled in seven years, to 20,400 hectares in 2013-14 from 9,700 hectares in 2007-08. The production of all kinds of grapes has increased 98 per cent to 331,800 tonnes during the period. The Karnataka Grape Processing and Wine Policy of 2007 played a major role in this development.