Four seasons Bangalore is a relative newcomer to the idea of wine society, India is still far off from the day when requesting a glass of wine with supper is ‘de rigueur’. In any case, because of a couple of far-located wine lovers, Indian wines are gradually discovering their specialty in the business sector. Today, for about Rs 500 to Rs 700, you can arrange an Indian wine to run with your dinner – something that would have been unimaginable till four or five years prior.
Blend and match
Four seasons Bangalore, served as a hors d’oeuvre, demonstrates three courses that are roused intensely by the neighbourhood Maharashtra food, cooperated with wines from the shiny new’s Ritu scope of wines. Initially, we are served a reviving Sol Kadhi, a conventional Konkan drink made of coconut milk and kokum separate.
Next up is the Tilatli Kolambi, which is fundamentally a prawn curry with sesame seeds in a run of the mill Konkani sauce. Presented with steamed rice, the prawns are very much cooked and the sauce is spiced simply right, without being overwhelming. Presented with this is a Viognier from 2012 with a fruity adjusted structure that stays longer on the sense of taste. I am informed that the matching is to guarantee that the wine adjusts the sweetness of the prawn with the weight of the coconut sauce, which it does. The sharpness and structure of the Viognier supplements the light rich coconut sauce, and the wine and sustenance are sufficiently delightful to warrant a second round for everybody at the table.
Really taking shape
The procedure of winemaking is an interesting one to watch, whether you are an accomplished wine authority or have been recently accepted to the delights of wine. From the underlying berry sorting – where the berries are kept up at a cool five degrees to safeguard them – to the de-stemming and smashing, the whole procedure is temperature controlled and treated with most extreme consideration to guarantee that the wine is of predictable quality. Indeed, even the wine press – where the berries are pounded and the juice extricated – is subjected to the most elevated amounts of cleanliness and consideration.