With wine-drinking becoming a global phenomenon, pairing wines with food is invariably a social and business etiquette.

It is entertaining and fascinating to know about the evolution and development of wine and food pairing philosophies.

Wine drunk alone tastes different than when combined with food. Wine can enhance the flavor of food and a good match will bring out the finer nuances of both.

The stories, intricacies and experiences associated with wine and food across the world mark it out as a very special product indeed.

The Old World rule of “Red wine to be had with meats, and White wine to be consumed with poultry, fish & seafood”, is long gone and obsolete.

Though all wines go well with the Indian cuisines, wines highly eminent in tartness like the Sauvignon Blanc, blend better than the rest. It’s easy to pair lighter-bodied wines with lighter foods, and full-bodied wines with richer, heartier dishes. But it’s more fun pairing opposites, like a sweet dessert wine nicely set off with a spicy hot Indian curry.

Delicate foods – poached, steamed, or boiled – pair best with delicate wines.
Grilled, roasted, or heavily spiced foods call for more robust wines.

In general, low-alcohol and a little sweeter white wines tend to do well with Indian (and oriental) cuisines, since the acidity and sugar "cuts" through the spices while a chilled beverage is always good for damping down the fires!

But the realm of delicious matches is only limited to one’s imagination.
We urge you to experiment and innovate extensively with wine & food pairings, if you have a penchant for lively and piquant flavors.

Cheers!