Vinous Pleasures on the Increase, Reva K Singh


si_cover_vol7_2.jpgThe thought that occurs to me as I write this note is how crowded my social calendar has become with wine events. It must be the same for you and other wine enthusiasts, too. Best of all, major hotel chains have become more proactive and serious about their wine programmes and the increase in wine dinners, tastings and promotions is a reflection of this.
Continue reading the Editor’s Note from the latest issue of Sommelier India and Subscribe to receive your copy. This issue at 84 pages is chockablock full with feature stories, news, tips and more on wine and the culture surrounding it. Some of the best wine writers from India and around the world are published in Sommelier India. The magazine is required reading for Indians around the world who enjoy the good life.

The trickle down effect on the Clubs is encouraging, too, since these institutions are such an important part of our social life, whether they are new clubs in residential colonies or the venerable social and sporting establishments that have been in existence since the pre-Independence era. Clubs are now offering members better and wider choices in wine, and giving it the respect it deserves in an ocean of white and brown spirits.
Not surprisingly, cost is always a major consideration and even stumbling block. I haven’t had much success in persuading Club committees that an Enomatic system for serving more wines by the glass is a worthwhile investment. When that finally happens it will mark a quantum leap in the growth of wine culture.
With the approach of summer, thoughts turn naturally to holidays and travel abroad. This issue, therefore, has several articles for the wine traveller. Wine holidays and vineyard visits make a wonderful break from city living. Most wineries welcome visitors and wine producers are typically great hosts. Our special travel section starting on page 16, will steer you in the right direction.
Regardless of the chronic problems besetting the wine industry in India, wine producers are undeterred, and Indian wines continue to improve in quality. I’m looking forward to tasting the first vintage of Alpine Wineries which Alok Chandra writes about so enthusiastically (page 39). David Cobbold’s straightforward analysis of Bordeaux’s En Primeur system of selling wine (page 68) is both interesting and informative as is Priyanka Dhar’s article on barrel-making on page 52.
Finally, with so much else going on in your wine life, be sure you don’t overlook the bi-monthly offering of entertaining and informative reading in Sommelier India as you partake of other vinous pleasures!
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