Q&A with an Industry Insider
Arinder Singh Wadhwa started his working life in 1966 in the sales and marketing department of the British engineering company, Gestetner, in New Delhi. After 10 years at Gestetner he moved to the Dalmia Group where he spent the next five years. In 1981 he found his vocation in the spirits business and never looked back. He joined McDowel’s, and worked there for the next 15 years. Between 1996 and 2006, he moved successively from Whyte & Mackay to Stroh Breweries, Him Neel Breweries, Som Distilleries and Breweries, and Empee Distilleries & Breweries, before joining Nature’s Bounty Wines & Allied Products (Pvt) Ltd as CEO and founder director.
How did you get interested in wine?
When I was approached by Amit Burman to spearhead his new business activity of importing and distributing wines and spirits across India as its CEO and Founder-Director, I accepted his offer. There was very limited availability of wine in those days. The focus was really on whisky. But with such a huge market at my doorstep and a strong brand behind me, my challenge was to burn the rubber and increase market share.
How significant was the wine industry at that time?
This story is from the January/February/March 2018 edition of Sommelier India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the January/February/March 2018 edition of Sommelier India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Uncorking The Past: Exploring The Fascinating World Of Wine
Shalini Singh takes us on a tour of four unique wine museums that create an interactive and immersive wine experience
Cure, fine Irish cuisine at its best
Chef Andrew Walsh draws on his Irish roots to create his own brand of Nua Irish Cuisine at Cure restaurant
SARPOSH - A Kashmiri Oasis in Bengaluru
An unusual restaurant, styled after a living room in a Kashmiri home, Sarposh presents a new style of dining as it explores a vast and nuanced regional cuisine. Sarposh introduces a different kind of restaurateur. Azmat Ali Mir, an engineer by training, left corporate life to take on the challenging role of showcasing a cuisine that is frequently misrepresented. Her interest lies in sourcing the best ingredients and presenting a menu that is embedded in the wider culture of Kashmir. Kaveri Ponnapa speaks with Azmat Ali Mir, who is slowly changing people’s perceptions of Kashmiri cuisine and through it, of Kashmir itself.
Indian whiskies to the fore
Indian single malt whiskies have come into their own winning international awards. Here, Gagan Sharma lists the whiskies to keep in your drinks cabinet
WINE AUCTIONS - The Collective Napa Valley program raises funds year-round
The wine fraternity in Napa Valley is known for giving back to the community generously, reports Mira Advani Honeycutt who attended its latest Auction
Historic Wine Cellars
Britain’s famous universities have long held prized wines, estimated at millions of pounds in their venerable cellars
The Women in Wine Network
The international Women in Wine Expo brings women from around the world together to collaborate and exchange experiences. Ruma Singh attended the Expo in London this year
Spring frost - A Burgundian winemaker's singular cross
Raymond Blake on winemakers’ battle against dreaded spring frosts in Burgundy – just one of the many nasty curveballs that nature hurls from time to time
BORDEAUX EN PRIMEUR BORDEAUX 2022 - A Collectors Vintage
Namratha Prashanth shares her personal experience of the wines at the 2022 En Primeur tastings in April
WINES OF HUNGARY - LIQUID GOLD
Tokaji Aszú is a sweet botrytised wine from northeastern Hungary, prized by connoisseurs around the world.