The concept of pairing white meat with white wine and red meat with red wine might still be popular in the west but in India, it becomes essential to match the intensity of the food with the wine, says one of the country’s youngest sommeliers. In India, different regional cuisines have their own gravies and sauces, the relevance of enhancing the richness and subtle spices used in a dish is as important as pairing the protein (meat) with the wine.
So, it is essential to match the intensity of the food with the wine. Depending on the heaviness of the dish or the nature of the dish the intensity is measured accordingly. The consumption of wine has been facing an increase in India even though the market is on a small when compared to spirits.
There has been a drastic change from the hotels to increased purchase among retailers. The more accessible it is and the more value wine importers and domestic producers can showcase their products, the better it will be for the industry as a whole. People today are ready to experiment and spend money on experiences
