The wine industry in India has witnessed an upward progression in terms of both sales and popularity (between 10 to 15% per year). This growth has been fostered by factors such as the countrys growing affluence and increase in travel abroad that has invariably exposed Indians to the international wine scene. Of this growth, Grover Zampa Vineyards hold a significant share as the second largest winery in India. CEO Vivek Chandramohan spoke to FoodService India about wines prominence in pop culture, new grape varieties and winemaking styles.
Tell us about the latest trend in wine consumption in India.
Most recently, there has been a visible spike in growth of super premium wines in India – those priced at around Rs. 2000 and above, as people trade up. According to our statistics, this category has grown by 45% in the last year which is great news for us as we focus mainly on premium wines and have two wines that fit in this category. Chêne Grande Reserve is priced at around Rs. 1900 and Insignia, our single-vineyard wine, which is priced at Rs. 6000 for a magnum, is only available for sale at our vineyards or to select private customers.
Which segment of the wine industry is clocking the fastest growth? How do Indian wines fare in front of imported ones?
Grover Zampa has seen a tremendous growth in super premium and premium wines as people trade up within the category. This is a trend consistent with other alcohol categories where, for example in whisky, single malts have been seeing much higher growth than their cheaper blended counterparts. The volume of premium wine in India currently stands at around 25 million bottles according to IWSR data (2015-2016), with Indian wine making up 75% of this volume although imported wines are also gaining popularity. Within this category, red wine dominates and makes up over 60% of the volume sold.
How far is the wine industry able to lure Millennials and Gen Zers to their fold away from beer and other beverages?
This story is from the September - October 2018 edition of foodService India.
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This story is from the September - October 2018 edition of foodService India.
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