The one thing that has always benefitted the wines of France is consistent marketing—200 years of it to be precise.
But frankly, five-star hotels could take a page out of Balcon’s logbook and stand to gain immensely from it. He takes painstaking measures while putting together his restaurants and then in their daily running.
Old Monk is a drink that invigorates and also revives youth. Truly then, it is elixir.
We drank some great wines from Chile, we had exceptional bottles from France and Spain too. The spirits market saw many new whiskies, but it was mostly gin that was ubiquitous.
The French embassy decided to treat us to a host of their wines from various wine regions, from Champagne to Burgundy and even some very exquisite exceptionally-aged Armagnacs and ‘Agricole’ rums.
The last fortnight has been an exceptionally busy (hic!) one. I first tasted beer from the Simba brand, which is pretty similar to Bira, that is, it will appeal to the millennial crowd, but the more persnickety beer heads may not be taken in by its taste.
Recently, while cruising through HK, I made my pilgrimage visit to Otte e Mezzo, one of the finest Michelin-starred Italian eateries—perhaps the only three-starred one outside of Europe (well, Italy).
If there ever was a moot topic to touch while seated at a table with Peruvians and Chilenos, few things could rival the passion that both the countries reserve for Pisco.
If I had a rupee for every time someone sighed and exclaimed that wine is extremely expensive in India, I would be a rich man. If I collect GST on that rupee, I’d be considered even more legitimate.
In India, we have a few wine awards beginning to take root, but the consumer is not too bothered with medals just yet
White wines are great, as also are reds, but a rosé can be the perfect in-between choice
This new lot starts much younger, has a much crisper idea of what it wishes to cover and how to approach it.
Wines going from decent to average in India; know why
I have approached this subject many times before, but rarely have I expounded on it with the broad base of drinks in general as the target.
When one thinks of ‘Royal Rajasthan’, one musters up images of Jodhpur, Udaipur and Jaipur. But Bikaner is slowly coming into its own too now.
This is not an article about how to drink under the table. For that, please pay upfront and enrol for my practical sessions, which convene every weekend outside pre-appointed bars.
Long flights are great for epiphanies, as you have all the time and none of the quotidian distractions.
When it comes to wines, we need to define what is ‘dry’ and ‘sweet’. German winemakers can show the way
Last time around, I had written about the highway liquor ban and even before the ink had dried on it, another state (proudly) claimed to be on the path to implementing complete prohibition while another tried to outdo it by claiming to clamp down on all partying by 10 pm everyday.
YES, WE ALL know this is a hot time to write about the liquor ban. India, I feel, has finally mastered time travel, for, in the last year, we have clearly regressed to the Eighties—as in, 80 BC.
DO YOU know that saying, “Tell me what you eat and I will tell you who you are?” It was proudly uttered by Frenchman Brillat Savarin, the famous gastronome.
In a world increasingly dominated by sugar, we are fast losing our appreciation for tastes like sour and bitter
THE SHORTEST month of the year has been so power-packed with happenings I wonder if any other month will be able to match up to it. It’s been one extremely heady fortnight.
Finished in Madeira casks, the notes and flavours of the whisky are reminiscent of the ‘cooked’ wine from Portugal. Bacalta is ripe, powerful, creamy, unctuous and lasting
RECENTLY, I tried some blue wine, the same blue-coloured wine that has taken western Europe by storm. Vinos of all qualities, shapes and sizes are being swept away by it voluntarily or otherwise.
It is the restaurant that’s in the conceptual stage—not the smartness, just to be clear. The cuisine isn’t important.
This year, don’t resolve to give up sugar; we all know how long that will last. Instead, try and see if you can find a way to appreciate beverages with reduced amount of it