When you dine at an Italian trattoria, what might you drink? Si, bella - vino italiano! When eating at a Greek taverna, which wine might be your first choice? Probably one from Athens, Santorini, or Thessaloniki. So what wine do you choose when you go out for Indian cuisine? Uh...something from New Zealand or California, I guess.
So, you may have noticed Indian wines aren't a big thing here in the US of A. Well, allow me to introduce you to the one with which I have some level of familiarity: Reader? Meet Good Earth Winery. Good Earth Winery? Meet reader. I think you are going to get along just fine.
My friend's father (Hi, friend! Hi, her father!) started this winery a short time ago in the Nashik region of India, which (if the interwebs are to be believed) is sometimes referred to as the "wine capital of India." Its wines were ready for introduction to Mumbai one year ago and have just launched in the US this month. I have, of course, heard about the venture from my (vaguely) aforementioned friend, but her (also vaguely) aforementioned father invited me to a tasting of the first vintage at Tabla last week (Tabla, as you may remember, avid reader, was briefly mentioned in this post a couple weeks back). I was honored to attend, and I have news to report: it's good stuff! Would have made for some awkward interactions with said friend afterward if it wasn't, huh?
Three wines were available from the 2008 vintage: Basso and Brio (two reds from the Concerto collection) as well as Aarohi (a white wine from the Raga collection). Now it's time for a breakdown (like the girls at 3:04). Basso is made with Cabernet Sauvignon grapes and aged in oak barrels; Brio is made from Shiraz and also aged in oak barrels; Aarohi uses Sauvignon Blanc grapes and ferments in stainless steel.
I am by no means a wine critic, sommelier, steward, or snob, but I can say with the utmost certainty that these were great. Getting paired with delicious offerings from Chef Floyd Cardoz didn't hurt their case either. (Oxtail ragu over mashed potatoes, mushrooms on polenta, and hamachi tartare? Yes, yes, and well, I was allergic to an ingredient in that last one, but it looked tasty too). When it comes to wine, I am predominantly a drinker of dry whites. I ultimately found the medium bodied Aarohi to be grassy and interesting in a good way. I'm looking forward to trying it again with seafood, as Good Earth Winery recommends enjoying a chilled glass with salads, prawns, and fish. Considering how infrequently I opt for red, I am happy to report I thoroughly enjoyed the medium bodied Brio and bolder Basso. Both had a hint of smokiness, but the Brio was a little spicy, while the Basso was more complex (encompassing pepper, fruit, and an overall smoothness). Surprisingly (to me alone), the Basso may have been my favorite of the night.
When it comes down to it, you don't have to eat food and drink wine from the same country during a meal, and, let's be honest, you don't have to pair wine with anything at all - an evening at home with some bottles and buddies works just as nicely. However, if you are itching to try Indian wine, it is nice to know that you may soon have the opportunity to do so at a restaurant near you. Selections from Good Earth Winery are also now available at several wine shops throughout Manhattan. Rumor has it they may sell for less than $20 a bottle, so whether you drink it with Indian, Austrian, Moroccan, or Swedish food, it is a sound choice all around.
So, you may have noticed Indian wines aren't a big thing here in the US of A. Well, allow me to introduce you to the one with which I have some level of familiarity: Reader? Meet Good Earth Winery. Good Earth Winery? Meet reader. I think you are going to get along just fine.
My friend's father (Hi, friend! Hi, her father!) started this winery a short time ago in the Nashik region of India, which (if the interwebs are to be believed) is sometimes referred to as the "wine capital of India." Its wines were ready for introduction to Mumbai one year ago and have just launched in the US this month. I have, of course, heard about the venture from my (vaguely) aforementioned friend, but her (also vaguely) aforementioned father invited me to a tasting of the first vintage at Tabla last week (Tabla, as you may remember, avid reader, was briefly mentioned in this post a couple weeks back). I was honored to attend, and I have news to report: it's good stuff! Would have made for some awkward interactions with said friend afterward if it wasn't, huh?
Three wines were available from the 2008 vintage: Basso and Brio (two reds from the Concerto collection) as well as Aarohi (a white wine from the Raga collection). Now it's time for a breakdown (like the girls at 3:04). Basso is made with Cabernet Sauvignon grapes and aged in oak barrels; Brio is made from Shiraz and also aged in oak barrels; Aarohi uses Sauvignon Blanc grapes and ferments in stainless steel.
I am by no means a wine critic, sommelier, steward, or snob, but I can say with the utmost certainty that these were great. Getting paired with delicious offerings from Chef Floyd Cardoz didn't hurt their case either. (Oxtail ragu over mashed potatoes, mushrooms on polenta, and hamachi tartare? Yes, yes, and well, I was allergic to an ingredient in that last one, but it looked tasty too). When it comes to wine, I am predominantly a drinker of dry whites. I ultimately found the medium bodied Aarohi to be grassy and interesting in a good way. I'm looking forward to trying it again with seafood, as Good Earth Winery recommends enjoying a chilled glass with salads, prawns, and fish. Considering how infrequently I opt for red, I am happy to report I thoroughly enjoyed the medium bodied Brio and bolder Basso. Both had a hint of smokiness, but the Brio was a little spicy, while the Basso was more complex (encompassing pepper, fruit, and an overall smoothness). Surprisingly (to me alone), the Basso may have been my favorite of the night.
When it comes down to it, you don't have to eat food and drink wine from the same country during a meal, and, let's be honest, you don't have to pair wine with anything at all - an evening at home with some bottles and buddies works just as nicely. However, if you are itching to try Indian wine, it is nice to know that you may soon have the opportunity to do so at a restaurant near you. Selections from Good Earth Winery are also now available at several wine shops throughout Manhattan. Rumor has it they may sell for less than $20 a bottle, so whether you drink it with Indian, Austrian, Moroccan, or Swedish food, it is a sound choice all around.
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