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Wine done right: Food pairing and wine etiquette that no one tells you about

Sula Vineyards's chief winemaker, Karan Vasani, tells T2 Online all about that glass of wine and what you should pair with it

Rachna Srivastava SPIN_occhio 19 June 2018, 4:33 PM
What should be on your plate with that glass of wine? Let us tell you

What should be on your plate with that glass of wine? Let us tell you Image: Thinkstock

Gimme a glass of wine and watch me shine. If this ain't your mantra in life, are we even friends? JK!

But still, there's nothing like a glass of good wine. Be it red, white, rosé or sparkling, wine just gets us going. Plus, did you know when consumed in moderate quantities, wine has health benefits, too?

Go vino, oh yeah, oh yeah! 

Okay, 'nuff with the shenanigans. Let's talk about the serious stuff. So, we were saying, drinking wine is not only an enjoyable process but also an artistic one. People are often left in a fix, as to what they should pair with that glass of goodness. Don't worry, we got expert opinion on it, and this should definitely help you out.

Karan Vasani, chief winemaker at Sula Vineyards, feels, “Wine is so much more than just an alcoholic beverage. It captures and reflects not only an entire growing season but also the personality of the people who make it.” He doles out some much-needed wine-wisdom. Take notes, people.

Food and wine: The combo is delectable, but not everything goes with wine. So, what are the food items best paired with different types of wine? Karan suggests that with red wine you can never go wrong with kebabs, biryanis and curries, as well as meat-based dishes, grilled vegetables and mushrooms, and hard cheese.

With white wine: This is sub-divided into dry and off-dry whites. Vasani says, “Zingy salads and creamy pastas can be paired perfectly with dry white wines, and off-dry whites go best with spicy cuisine and soft cheese. Indian food is the safest partner with dry whites.”

Moving on to rosé: According to Karan, cold cuts, soft cheese, mildly-spiced kebabs and curries complement a rosé wine. 

And lastly, that glass of sparkling wine is perfect with fried food, soft cheese and kebabs. 

If you thought wine was all about gulping it down, then you've never been so wrong in your entire life. 

Don'tcha gulp it down like that, lady

Don'tcha gulp it down like that, lady GIF: Giphy

Karan tells us about the art of drinking wine. He suggests, “Savour your wine sip by sip and make sure the wine touches every part of your mouth. Inhale in air through your mouth as you sip to magnify the flavour profile of the wine. Your teeth, gums, tongue and the roof of your mouth react differently to different components of wine, make sure you don’t miss this action by gulping the wine down!”

Sniff and stir

Sniff and stir GIF: Giphy

It's pure art — didn't we tell you? But there are so many rookie mistakes people make when it comes to drinking wine. Highlighting them, Karan lays down three wine-crimes people tend to commit. He says,

- Avoid holding the glass by its bowl. It may look chic, but you’re warming up the wine holding it that way. Always hold any glass of wine, be it red, white or sparkling by the stem.

- Red wines are served at room temperature – this is a long standing myth in India. ‘Room temperature’ corresponds to European room temperature. Always chill your reds for at least half hour before consumption. Serving it at room temperature in India will ruin the experience.

- Sparkling and dessert wines need to be served ice cold, white and rosé wines to be well-chilled and reds slightly-chilled.

Hope you are taking notes. And while you are at it, add these wine etiquette to the mix to pass off as an expert wine-drinker (there should be a legit term as such, don't you think?)

Wine and shine!

Wine and shine! GIF: Giphy

Finally...

“Wine is best enjoyed with good food and even better company. Make sure you pour a little wine into a glass, take a whiff to ensure it hasn’t gone bad in the bottle. Decant your reds if it has been aged in oak for a while. If hosting a wine dinner or serving multiple wines at a given time, always go from sparkling to white to red. End with dessert wines. While pairing food with wine, match the flavour intensity of the wine and food. One should never overpower the other,” says Karan.

And with this my dearies, your wine initiation process is complete. At your next wine tasting or house party, flaunt this nuanced knowledge and shine brighter than that sparkling glass you hold in your hand. Cheers!

Meeeeee!

Meeeeee! GIF: Giphy

Can we now have some wine? 

Read more:

All about dessert wines, straight from an expert

Here's how you can fake being a wine pro with this handy guide

Beat your Monday blues with blue wine. Yes, it exists and looks pretty RAD

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