Food and
beverage aficionados are now marrying Indian fare with sparkling wines
When it comes to finding the
perfect glass of wine to go with French, Italian or American cuisine, the
options are endless. Finding the ideal match for the spicy food preferred
mostly in this part of the world, however, is more complicated. Wine
aficionados were also never quite satisfied with the wines available to
accompany dishes in this part of the world where the food is much spicy; the
former never managed to fully complement the rich flavours of the latter.
Sam Bhatia, a veteran of
Continental Airlines, became frustrated with not having a good answer when
asked what wines to pair with Indian cuisine. “As aficionados of Indian
cuisine, we were never quite satisfied with the wines available to accompany
our dishes,” says Bhatia.
Led by Frédéric-Jean Hoguet, wine
expert and member of the prestigious Académie du vin de Paris, Bhatia and few
of his friends started to find an answer to this question and after lot of
research, they came up with Mirza Ghalib wines.
“Mirza Ghalib complements spicy
and complex flavours in one of two ways: First, wine’s acidity boosts the
layers of flavours in a dish while softening its extremes -- whether of body,
richness, fattiness, or spiciness. Second, the wine’s fruitiness or sweetness
tones down spicy heat, letting the dish’s other flavours shine,” says Bhatia,
principal and founder of the Sufi Wine Company.
From the haven
of wines
Served in 46 restaurants between
New York and New Jersey, including some of the most highly awarded restaurants
like Devi, Tulsi, Tamarind Tribeca and Junoon, it is manufactured in France's
Pays D’Oc, one of the great wine regions of the country. Bhatia says the
region's rich soil, fine climate and hilly terrain led them to choose this
region.
“The Pays d’Oc boasts a rich and natural
combination of steep slopes, hilly peaks, vineyards, garrigue vegetation and
the sea. Moreover, the territory is embraced by its Mediterranean climate that
comfortably enfolds the vines with its dry and windswept soils,” adds Bhatia.
They plan to launch the wine in India, Bangladesh and some other South Asian
countries in 2015.
Food pairings
The Mirza Ghalib White is
described as round, velvety, aromatic, and dry, with a final touch of vanilla
and best accompanies fish dishes and lighter vegetarian delicacies such as
tikkas, pakoras and samosas.
The Mirza Ghalib Red is described
as well-balanced with velvety smooth tannins and main aromas of red mature
fruits and spices. It best accompanies north/south Indian vegetarian and
non-vegetarian cuisine, such as lentils (dal makhani), curries (chicken tikka
masala), assorted kebabs and biryanis, go for Mirza Ghalib Red. And the Mirza
Ghalib Rose contains a fine aromatic expression of fruits and flowers and is
best accompanied with both vegetarian and non-vegetarian Indian food.