A Stylish Champagne

Based in Epernay, Marie-Christine Osselin is an integral part of the Moët & Chandon team. Osselin was in India in May to promote Moët Ice Impérial, a champagne designed to be drunk with ice. Here, she shares her insights with Sommelier India

Silver Streak 25 Years Of Grover Vineyards

Ruma Singh traces the history of Grover Vineyards, currently marking 25 memorable years of winemaking in a journey closely linked to the Indian wine industry’s own history

Back To The Shop Floor

AWSET Level 3 graduate and Certified Sommelier from the Court of Master Sommeliers, Harish Acharekar recently joined The Table restaurant in Mumbai as Head of Beverages. He was previously Marketing Manager – Western Region for Brindco Sales. Prior to that he worked with the Four Seasons Hotel Mumbai as Assistant Hotel Sommelier/Beverage Manager. The Table is the only stand-alone restaurant to have an in-house Certified Sommelier. Quoting Master Sommelier June Rodil of Austin, Texas, Acharekar says, “To run a successful beverage programme you have to be part of a successful restaurant.” Reva K Singh asks him how he views his new job

Tian De Legumes A Complete Meal In A Dish

Margaret Rens shares a recipe for a nutritious one-dish meal prepared with vegetables from her kitchen garden at Château Coulon Laurensac

Beating The Heat In Akluj

Five cool-climate grapes are growing well at Akluj in southern Maharashtra in the vineyards of Fratelli Wines and their wines are making exciting, unusual blends. Brinda Gill reports

Castello Banfi

Putting Brunello di Montalcino on the global map

The Birth Of Brandy And The Craft Of Cognac

On a recent visit to India, Baptiste Loiseau, Cellar Master of the House of Rémy Martin met Karina Aggarwal. What follows is a fascinating glimpse into the origins of brandy and the emergence of Cognac as the best example of it

Vineyards At Your Doorstep

To withstand the march of concrete, many cities are embracing the concept of urban vineyards. Carol Wright reports on this exciting development 

The Rise Of Bordeaux Cru Bourgeois

The 1855 Classification of Bordeaux is a 19th century ranking of wines that are much sought after. The upside is that today’s discerning customer can also get superb value from lower classed crus. Ashika Mathews explains

Wine In The City Of A Hundred Spires

Brinda Gill visits Veltlin – an iconic wine bar in Prague that offers a variety of “authentic” wines sourced from producers in the erstwhile Austro-Hungarian Empire

The Culinary Artist From Italy

A good chef is an artist. Give him a palette of ingredients and he knows exactly how to create a masterpiece. And he carries around with him his palette box or, in this case, spice box plus secret recipes of the simple food cooked in his grandmother’s kitchen. Rojita Tiwari meets Chef Francesco Francavilla who creates masterpieces with locally sourced ingredients in traditional Italian recipes at Vetro, The Oberoi, Mumbai.

Betting On Indian Wine

Alok Chandra meets Singapore based oenophile, Ravi Viswanathan to learn what motivated him to invest so deeply in the wine sector in India.

A Bottle Or A Magnum? Take Your Pick

It’s a favourite  belief of wine professionals that the larger the wine bottle, the slower but more magnificent the evolution of the wine inside it

Celebrating India's Culinary Heritage

With decades of experience in running kitchens across the globe, Chef Sriram Aylur is a great champion of Indian regional cooking, as Roopa Gulati discovered