Vinsura also Enters Port Wine Business
October 13: While the Indian wine producers are climbing the quality and price ladder with fine wines like Sette and Rasa, there is also a distinct trend in catering to the faster growing, lower end of the price spectrum with wines costing under Rs.150 with or without fortification and generally being categorized as Port wine with Vinsura bein  |
Passing By: Co-Capo of Carpineto
October 15: Antonio Zaccheo, owner of the Greve in Chianti-based wine group Carpineto, was in Delhi for a couple of days last week to visit his importer Ace Beveragez and some of the F & B customers when Subhash Arora met him at an exclusive dinner last Wednesday at the Diva Restaurant where he shared the Carpi |
Wine Glasses: Lucaris to Charm India with Swarovski
October 16: Lucaris Crystal introduced their Lucaris Swarovski Crystal Charm Wine Glasses at a launch in Mumbai last month, offering an alternative to Riedel glasses, interestingly using Swarovski elements as a USP for market penetration, writes Subhash Arora, who was in Hong Kong recently and studied their whole glass rang |
The Apulian Wine Experience
October 16: Puglia is the Italian region full of riches with exotic sounding native grape varieties, that gave her the first introduction to wine when she was there teaching English as a foreign language, writes Susan Hulme, Master of Wine, who admits that she had experienced more of the wines from Locorotundo at the time but liked the
|
Leopard Wine from Sula?
October 16: If the story about a leopard spotted in Sula vineyards late in the evening last Saturday continues for a while and there is no mishap, there may be a remote possibility that the next label from Sula would be a ‘Leopard’, keeping in view several such instances of stories and labeling in the world wine industry. Wine must have |
Food and Wine Match Matter of Mouthfeel
October 10: While it has been known that the Indian sikandri raan or lamb tikkas go well with a Shiraz or a full-bodied tannic Cabernet, the real reason was not studied scientifically - at least that is the explanation given by a recent study that it is the mouthfeel of the combination of the astringency in wine and fats in the meat that
|
| |
|
