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Sanghamitra Banik Founder & CEO – Winesutra At the recent Wine Paris event, enthusiasts and professionals gathered for a masterclass that delved deep into the allure of Napa Valley. This iconic American wine region has captivated global interest, and the masterclass shed light on the factors that contribute to its esteemed reputation. From the robust Cabernet Sauvignon to the delicate Chardonnay, Napa Valley’s vineyards offer a plethora of choices for wine aficionados. The diversity in wine styles caters to both seasoned connoisseurs and casual drinkers, making it a globally inclusive wine region. Innovation runs deep in Napa’s winemaking history. Pioneers and modern vintners alike continuously push the boundaries of viticulture and oenology. The region’s commitment to sustainable farming and advanced winemaking techniques sets a standard that resonates on a global scale.At this masterclass we tasted some of the Cult wines and Iconic labels such as : Raymond Vineyards Located in St. Helena, Raymond Vineyards is a cornerstone of Napa’s winemaking history. Jean-Charles transformed Raymond into an immersive experience with the Theater of Nature, an educational walk through biodynamic farming practices. The vineyard is a leader in organic and biodynamic farming, reflecting Jean-Charles’s commitment to environmental stewardship. Known for their elegant Chardonnays that capture the essence of Napa’s terroir. Jean-Charles Boisset is not just a name but a dynamic force in the wine world, infusing Napa Valley with his unique blend of French heritage and Californian innovation. Hailing from Burgundy, France, Jean-Charles has seamlessly bridged the gap between old-world winemaking traditions and new-world creativity, making a significant impact on America’s premier wine region.Boisset La Famille des Grands Vins, is one of France’s most esteemed. Bringing this rich legacy to Napa Valley, he has introduced a vibrant, avant-garde approach that respects tradition while embracing bold experimentation.On the second flight we have Cathiard Estate 2023: A French Legacy Blossoms in Napa Valley Nestled in the heart of Napa Valley, the Cathiard Family Estate is a harmonious blend of Frenchelegance and Californian innovation. Owned by Florence and Daniel Cathiard, renowned proprietors of Château Smith Haut Lafitte in Bordeaux, this winery is a testament to international winemaking artistry finding a new home in America’s premier wine region. The Cathiards have a storied history in France, transforming Château Smith Haut Lafitte into one of Bordeaux’s most esteemed estates, celebrated for its exceptional Grand Cru Classé wines. California Dreaming: Drawn by Napa Valley’s rich terroir and vibrant wine culture, they expanded their horizons, acquiring the historic Sullivan Vineyards in Rutherford in 2018, now known as Cathiard Family Estate. They have purchased the vineyard during covid 2019. French winemaking savoir-faire, merging it with Napa’s innovative spirit to craft wines that are both classic and contemporary. Committed to the environment, they employ organic and biodynamic farming methods, ensuring the health of the vineyard ecosystem and the purity of the fruit.On the third flight we have Carlton McCoy’s Ink Grade 2020, Cabernet Sauvignon. High above the valley floor spans elevations from 1,450 to 2,600 feet nestled in the rugged terrain of Howell Mountain, Ink Grade lies a vineyard steeped in history and now reimagined under his guidance.At just 28, he has earned the esteemed title of Master Sommelier and becoming one of the youngest and one of the few African Americans to achieve this designation. McCoy honed his passion for food and wine at the Culinary Institute of America. Ink Grade Estate focus on low-yield farming to enhance grape quality, Utilizing a mix of new and neutral oak to add complexity without overshadowing the fruit, transitioning to organic viticulture to promote sustainability and express terroir authenticity. The unique expression of mountain fruit sets Ink Grade apart in a region famed for its diversity.At just 28, he has earned the esteemed title of Master Sommelier and becoming one of the youngest and one of the few African Americans to achieve this designation. McCoy honed his passion for food and wine at the Culinary Institute of America. Ink Grade Estate focus on low-yield farming to enhance grape quality, Utilizing a mix of new and neutral oak to add complexity without overshadowing the fruit, transitioning to organic viticulture to promote sustainability and express terroir authenticity. The unique expression of mountain fruit sets Ink Grade apart in a region famed for its diversity.

Marchal Mathieu Fine Wine Specialist in Seoul, South Korea He is a fine wine expert and businessman with over 10 years of experience as a sommelier and wine buyer in France, the UK, the Maldives, Dubai and Hong Kong, working in Michelin-starred restaurants and 5-star hotels such as the Four Seasons and Waldorf Astoria. He studied Art de la Table et Service in Burgundy, France, and was initially trained by Master Sommelier Edouard Oger in the UK. As the person in-charge of sourcing and buying, he works closely with sales teams and sommeliers to select the right wines for clients.Over the past few years, the wine business has grown significantly in South Korea. The surge in wine consumption during COVID-19 helped the industry and suppliers highlight the increasing demand for wine. Korean drinkers began shifting their alcohol consumption habits, prioritizing quality over quantity. People started enjoying wine more at home with smaller groups rather than going out to restaurants with larger gatherings of 6 to 10 people. In South Korea, the typical drinking ceremony differs slightly from that in Europe. The first dinner usually starts at 6 PM and is more formal, often involving higher consumption of premium wines. This round is more corporate, where hosts invite or treat their guests to make a good impression. It serves as an icebreaker, with one or two bottles of wine shared among attendees, whether they are from the same company or include individual executives.The second round is where things become livelier. Locals often switch to traditional drinks like Soju, beer (mekju), or the famous so-mek (a mix of soju and beer). Some may opt for Makgeolli (milky, fermented rice alcohol) or visit a Makgeolli bar (Maison du Makgeolli). During this round, drinking is accompanied by snacks like fried chicken, and alcohol consumption tends to increase. The third round, if it happens, might involve heading to a karaoke bar or a bowling alley. While the second round could take place at these venues, it’s common to enjoy karaoke after a long night of drinking.Why Do People Drink Wine in Korea? Wine in South Korea is still considered a luxury beverage. For example, a bottle of wine imported directly from France incurs a 46.3 percent tax upon arrival in Korea, in addition to transportation costs and the importer’s margin. Wine is often seen as a way to display social status or hierarchy. Not everyone in Korea drinks wine, and not everyone is knowledgeable about it. However, the culture has evolved with Generation Z, who are less inclined to follow the traditional three-round drinking ritual. Nowadays, employees are not pressured to drink, and many are opting for better-quality beverages or even sobriety. Overall, the drinking culture has shifted dramatically post-COVID.Despite the current trend toward non-alcoholic beverages, wine enthusiasts and collectors continue to seek rare and fine wines. Due to heavy taxes and customs challenges, Koreans have yet to embrace wine as an investment. However, experts believe the next step for wine consumers will be investment and legacy planning. The younger generation, known for purchasing luxury goods with resale value, now views wine as a valuable luxury item. This shift has led to a 20 percent increase in per capita wine spending over the past two years, with more people entering or planning to enter the fine wine business.Beyond fine wine purchases, what Koreans seek is a holistic wine experience with an educational component. Many non-professional wine enthusiasts are earning wine-related certifications through accredited institutions like WSET. What the Korean market needs is not just fine wine but a comprehensive fine wine experience.

What is the story behind the name Amrut Expedition?The name “Expedition” symbolizes Amrut’s 75-year journey in the whisky industry marking a historic milestone in India’s whisky heritage. It reflects the brand’s relentless pursuit of excellence from pioneering Indian single malts to creating a whisky that embodies craftsmanship, patience and legacy. What makes Amrut Expedition stand out from other? Amrut Expedition stands out from others due to its unprecedented 15-year maturation process, making it India’s oldest single malt competing with 40+years aged single malt from Scotland. It was aged for 8 years in a specially sourced Sherry cask from Europe and then for 7 years in an ex-Bourbon cask from the United States creating a complex and refined flavor profile. How many bottles of Amrut Expedition have been produced and where it is going to be available for the end consumers? Only 75 bottles of Amrut Expedition have been crafted making it an extremely rare collector’s item. It is going to be available in Delhi, Hyderabad and Mumbai Duty Free shops. What is the price of Amrut Expedition? The price of Amrut Expedition is over USD 12,000, making it one of the most exclusive and premium Indian single malts ever produced. What are the key tasting notes of Amrut Expedition? • Nose: Sherried truffle, cane molasses, fruity sherbet, vanilla pod, sandalwood and subtle oak. • Taste: Chocolate-coated sherry, silky mid-palate, black pepper, bitter cocoa, vanilla, dried fruits and    fruit marmalade with subtle oak tones. • Finish: Salivating beneath the tongue with a classic bitter cocoa finish.

Tawanda Marume founder of Expression Wines Africa, is a leading sommelier dedicated to showcasing African wines. His passion for wine began in Zimbabwe, leading him to South Africa in 2009 to pursue formal training in Cape Town. He gained experience at La Colombe and Wine Concepts on Kloof before establishing his own company in 2018. In 2020, he won the inaugural Best Sommelier of Zimbabwe title, propelling him onto the global stage. He has since competed in Cyprus for Best Sommelier of Europe and Africa, in France for Best Sommelier of the World 2023, and in Serbia for Best Sommelier of Europe, Africa, and the Middle East, cementing his place among the industry’s finest.What initially drew you to the world of wines? After hearing about wine grape varietals for the first time in Zimbabwe, I was eager to learn more. I’ve always loved science, and it was my strongest subject in school. When I completed the first and second stages of the Cape Wine Academy program, I knew this was the field I wanted to pursue. I was fascinated by the science behind the wine industry – the chemistry of winemaking, the geography of grape growing, and the biology of food preparation and service. I also love that inthe world of wine, you never stop learning. The more you know, the more you realize how much there is to discover. How do African wines differ from those produced in other regions?South Africa is a major wine producer in Africa, alongside countries like Algeria, Egypt, Tanzania, and Morocco. Stylistically, South African wines are diverse due to the region’s varied climate and terroir. They range from robust, full-bodied reds to crisp, refreshing whites. South African wines often reflect the rich, diverse landscapes of the region, giving them a unique quality and character. Unlike some other regions, African wines are not strictly governed by regional styles. Each producer crafts wines according to their micro-climate and personal approach. For example, Tanzania has two harvests a year – the first typically goes into spirit production, while the second is used for winemaking. Morocco and Egypt, on the other hand, show a strong influence from French winemaking traditions. Apart from South Africa, which other African countries are involved in wine production, and how would you rank them in terms of quality and output? Aside from South Africa, notable wine-producing countries in Africa include Algeria, Morocco, Egypt, and Tanzania. Algeria and Morocco have a long history of winemaking, dating back to the Phoenicians and Romans. In terms of quality and output, South Africa leads by significant margin, producing world-class wines that compete globally. Morocco and Algeria follow while Egypt and Tanzania are gradually making their mark with improving quality and production capabilities.What is the potential for further promoting African wines globally, and what role can experts like you play in this effort? The potential for promoting African wines globally is enormous. As wine enthusiasts and sommeliers, we can play a vital role by educating consumers about the unique qualities of African wines. This can be done through tastings, events, and participation in international wine fairs. Sharing the stories behind the wines, the regions they come from, and the passionate people who make them helps create a deeper connection and appreciation. Collaborating with international wine critics and media can also help shine a spotlight on Africa’s exceptional wines, elevating their status on the global stage.It’s important to note that African wines are not imitations of European wines – they are interpretations of our diverse terroirs, offering something truly unique.

Malay Kumar Rout In routmalay The founder of WSCI (Wine & Spirits Club of India) The world of wine and spirits presents itself at an interesting crossroads where difficulties and opportunities interweave like the subtle tones of a well-aged vintage. Although changing consumer tastes, financial pressures, and geopolitical events have altered the scene, they have also created creativity, resiliency, and thrilling new styles. There can be no question that the sector is changing to meet the evolving consumer desires all around by the rise of premiumization, the increasing demand for no-and-low alcohol beverages, and the revival of craft spirits. Asian markets are growing, sustainability is becoming a defining factor, and digital transformation is creating fresh possibilities for interaction and sales.The mood at the Düsseldorf (March 16-18) ProWein 2025 opening was progress rather than reticence. For the thousands of exhibitors and trade specialists, there was a common goal: an enthusiasm for welcoming change while respecting time-honored customs.From the old-world charm of Bordeaux to the rising innovations of the East, the industry gathered not just to discuss its challenges but to celebrate its adaptability. The industry showed that change, even under stress, can create something truly outstanding, much like a good wine that develops with age. Confronting Market RealitiesEuropean wine regions, traditionally the bedrock of global production, are experiencing generational shifts in drinking habits. In markets like France and Italy, younger consumers are demonstrating clear preferences for craft spirits, cocktails, and alcohol-free alternatives. This trend reflects evolving lifestyle choices and a growing interest in diverse drinking options. Compounding this challenge, inflationary pressures have altered purchasing behaviors, while climate variability continues to test vineyard resilience. What set ProWein apart was how these challenges were met head-on through practical innovations rather than just theoretical discussions. Why ProWein Still LeadsIn a digital society, ProWein’s ability to encourage human contact is a valuable asset. Major buyers from North America and the growing Asian markets such as China and South Korea converged this year, therefore seizing the chance to evaluate market trends and develop essential bonds. Over these three days, industry participants had a clear forum to steer changing customer demand and restore momentum. ProWein’s steady performance during the 2008-2009 worldwide financial crisis typifies its resiliency throughout difficult periods and, therefore, its historical value. While several sectors suffered, ProWein offered a crucial trade platform that let companies negotiate uncertainty and spot fresh opportunities.This year’s event highlighted the lasting importance of ProWein by spurring cooperation and creativity. The enthusiastic mood in the room showed the industry’s potential for regeneration. ProWein drove the sector toward a dynamic future by promoting conversations and inspiring partnerships, which also fueled activities. ProWein showed that human interaction is necessary in developing a more resolute wine world by giving physical experiences priority and cultivating a sense of community. The layout of ProWein 2025 was one of the most visible changes; this time we saw 11 halls as opposed to 13 in ProWein 2024. This change was a way to simplify the layout and provide more access for the audience. By this clever rearrangement, ProWein’s dedication to enhancing the experience for both guests and exhibitors was shown, enabling everyone to maximize their event time. Spirits Claim Their Place While wine remains the foundation of ProWein, this year’s event made clear that spirits have earned equal billing. The dedicated ProSpirits area this time around expanded to nearly 500 exhibitors, buzzed with activity as distillers presented small-batch innovations. From single-estate gins to aged rums with distinctive terroir characteristics, the category demonstrated both its diversity and its ability to capture consumer imagination. Sustainability and Changing Patterns Two parallel movements dominated conversation halls and exhibition stands alike. Environmental responsibility has moved from buzzword to business imperative, with producers displaying tangible solutions ranging from lightweight bottles to carbon-neutral production methods. Furthermore, discussions on organic farming initiatives highlighted the industry’s commitment to environmentally responsible practices. Digitalization was also a key focus, with insights provided on the use of e-commerce platforms and blockchain technology to enhance market reach. The Perfect Push Awards at ProWein, particularly in sustainable techniques and creative winemaking, ProWein 2025 provided a vital occasion for honoring excellence and pushing the future of the wine industry. The honored prizes at the gathering highlighted the industry’s dedication to progress and tradition. At a historic awards event, the German Agricultural Society (DLG) praised Heuchelberg Weingärtner, Rummel organic winery, and Hirn and Hundertwasser vineyard as “Pioneers of Wine”, noting their innovative Piwi grape breed use. These fungus-resistant and stress-tolerant grapes point to a key advancement in environment-friendly viticulture, therefore, underlining how creativity might result in outstanding flavor and ecological responsibility.At the same time, the German Sparkling Wine Award 2025, a cooperation of VINUM and the Association of Traditional Sparkling Wine Producers, highlighted the art of German sparkling wine manufacture. Named Sparkling Wine of the Year, GRAPES Weinbar in Munich exhibited the exacting quality and local uniqueness that define the sparkling wine industry of Germany. Reinforcing the emphasis of the occasion on sustainability, Fair’n Green e.V. presented the Carlo Sustainable Development Awards. Stephen Henschke was notably dubbed the Winemakers’ Winemaker, a tribute to his long-lasting influence and dedication to moral wine production. The Carlo Business and Wine Awards also recognized wineries that have effectively incorporated environmental, social, and financial sustainability into their business model. Finally, the Carlo Thesis Award emphasized the critical contribution of research and learning in defining a sustainable future. Respectively, weincampus alumni Sonja Behrens and Maurice Prehn were honored for their groundbreaking papers on sustainable wine cellar design and photovoltaic systems in German viticulture. These honors underlined that ProWein is also a stage for celebrating and supporting the values that will shape the future of the wine business. The No/Low Revolution Three years ago, ProWein introduced ProWein Zero, a dedicated space for no and low-alcohol wines and spirits. With a strong panel of 40 foreign exhibitors, the sector showed itself to be increasingly varied and mature, moving beyond essential replacements to advanced, taste-forward solutions. Products from established regions in Spain and

MONKEY BAR, DELHI From Features Desk Fun, quirky, and unapologetically Indian – Monkey Bar, India’s first and most beloved gastropub, part of the renowned Olive Group of restaurants, has reopened in a fresh avatar, this time edgier and vibier than ever before. Nestled in its iconic pyramid glass building in Vasant Kunj, Monkey Bar promises an elevated experience for food and drink enthusiasts. The newly reimagined gastropub offers a tantalizing culinary journey, where regional Indian dishes shine alongside global favorites, and street food from bustling ‘patli gullies’ stands tall alongside international culinary treasures discovered in hidden corners and narrow alleys across the world. Drawing inspiration from the dynamic global bar scene and cherished Mo Bar classics, every facet of the bar has been reimagined while paying homage to India’s rich indigenous food and beverage culture. The design vision transforms Monkey Bar into an “Urban Tropical Dreamscape”, marking the beginning of a series of immersive makeovers.Guests can look forward to a contemporary space with an inviting ambiance, a lush terrace, and an innovative bar experience that pushes boundaries.A.D. Singh, Founder and Managing Director of the Olive Group of Restaurants, shares, “The Olive Group is thrilled to introduce a new generation of bars in Delhi with the stunning relaunch of Monkey Bar. Set in the iconic Pyramid, it’s a space unlike any other in the city. Here, we celebrate the flavors of India with delicious, lesser-known regional dishes alongside our legendary burgers and more. The food is perfectly paired with a cocktail menu featuring some of the most irresistible drinks in town. And if you’re not in the mood for cocktails, Monkey Bar also serves some of the best coffee around, along with fun games like pool and foosball.” Adding to the charm of Monkey Bar Delhi is supermodel and entrepreneur Sonalika Sahay, who has partnered with the Olive Group to elevate the guest experience with her signature hospitality. With over a decade of expertise in creating social experiences, Sonalika helps make Monkey Bar a buzzing destination for dining, drinking, and socializing. Since its inception in Bangalore in May 2012, Monkey Bar has expanded to Delhi, Mumbai, Bengaluru, and Chennai. As it celebrates its enduring popularity in the capital, the brand reaffirmed its commitment to delivering a vibrant, welcoming atmosphere that keeps guests coming back for more.The Culinary Delights At the heart of the new Monkey Bar lies a thoughtfully curated menu that tells a story through every dish and drink. Iconic Monkey Bar classics share the spotlight with bold new Indian flavors and international favorites, each layered with unexpected twists to delight every palate. trove of flavors, offering fiery Fire Pork, crispy Deep Fried Anchovy, indulgent Bacon-wrapped Prawns, the robust Sahuji Mutton Roll, innovative Idlis with a Twist, aromatic Curry Leaf Wings, and rich Coconut Buff. For those seeking something truly unique, the menu shines with standout dishes like the fragrant Dabeli, packed with spicy potato filling, the delicately spiced Methi Prawns infused with fenugreek, and the inventive Jackfruit Tacos, a vegetarian delight. The flatbread selection is equally enticing, featuring options such as Wild Mushrooms & Baby Mozzarella and Harissa Chicken & Salami. The mains celebrate regional specialties with dishes like Puliogare Rice, Bhindi Raita, and MalaBar Egg Roast, alongside hearty favorites like Country Mutton Curry and Malvani Seafood Curry. Other highlights include the flavorful Prawns Kheema Pao and the indulgent Juicy Lucy Burger. The legendary OG MoBar Burger remains a cornerstone of the gastropub’s legacy. And to end your meal on a sweet note, guests can indulge in The Monkey Bar Monkey, a playful and decadent take on the classic Snickers bar.The Art of Mixology Monkey Bar’s new bar menu, expertly crafted by Lead Mixologist Harish Chhimwal, is a celebration of innovation and tradition. Drawing inspiration from the global bar scene and MoBar’s timeless classics, each cocktail has been reimagined to honor India’s rich culinary and beverage heritage.The menu features a range of inventive cocktails that are sure to leave guests buzzing. One can try the Down & Dirty, a bold mix of Indian gooseberry (amla) pickle, gin, chardonnay, lime, amla brine, and sugar. Or opt for the Manga Mule, a refreshing blend of desi marmalade, green mango murabba, vodka, lime, and ginger ale. For something truly unique, the Rasam ki Kasam combines curry-infused tequila, rasam water, agave spirit, crystal lime, asafoetida saline, and habanero shrub for a cocktail that’s as daring as it is delicious. Monkey Bar also features a selection of Pyramid signature cocktails, designed to impress. One can sip on the Chocolate Old Fashioned, a rich blend of cocoa nibs-infused bourbon, in-house chocolate bitters, angostura, orange, and muscovado sugar. Or indulge in the Voodoo Child, a tantalizing mix of peru, salt, chili, pink guava, tequila, and agave. The Petha Pisco Sour is another standout, featuring ash gourd-infused pisco, crystal lime, syrup, and topped with vegan foam. For non-drinkers, Monkey Bar offers zero-proof cocktails like Shrub & Tonic, with strawberry and mint shrub and tonic water; Barley & Tonic, with house-roasted barley and vanilla tea and tonic water; and Sorbet Tonic, with passion fruit skin shrub, passion sorbet, and tonic water.Harish Chhimwal, Lead Mixologist at the Olive Group, shares, “At Monkey Bar, we take pride in crafting cocktails that celebrate the local flavors of India while embracing global techniques. Our menu reflects our unabashedly Indian yet cosmopolitan approach, featuring locally sourced ingredients like amla, mango, asafoetida, and Himalayan citrus. We’re also committed to a zero-waste and sustainable beverage program, ensuring that every sip is not only delicious but also environmentally conscious.” The Coffee Experience Monkey Bar has introduced an exciting new coffee program, offering a diverse selection of high-quality brews to suit every taste and preference. Notably, it’s one of the few places in Delhi serving decaf coffee, ensuring something for everyone. The coffee program is divided into three unique categories: The Usual Suspects, You Do Your Brews, and The Unusual Suspects. The Usual Suspects features timeless classics like espresso, Americano, Cafe Cubana, and the signature Monkey’s

Neelu ChandniGuest writer Working in an MNC often means frequent meetings with overseas colleagues and traveling to different parts of the world. While these trips are primarily for business, one of the key highlights is the cross-border lunch and dinner meetings. Food and drinks are universal connectors, and there is no better way to nurture collaboration than by sharing a meal.I’ve hosted many colleagues at celebrated Indian restaurants and popular street food spots, but this time was different. The overseas team wanted a home-like gathering, especially since the meeting’s agenda was “know your colleagues”. After all, understanding colleagues better can boost team efficiency.I have always taken pride in Indian food. From the humble “dal-chawal” to the grandeur of biryani, our cuisine offers it all. So, the menu started forming in my mind almost instantly. My goal was to give them the traditional “atithi devo bhava” experience of a warm welcome, home-cooked food, and the delightful sweetness of Indian desserts. But what about beverages? I wanted to include wine, as it complements our tradition of ‘jal-paan.’ The question was which wine pairs well with Indian food?Pairing red or white wine with modern international cuisines is relatively easy, but what about the diverse flavors of Indian cuisine? Should I go with red, white, rosé, or sparkling? I was puzzled. A chance conversation with a sommelier friend helped me crack the code. I discovered a well-researched book, “The Pairing of Bordeaux Wines with Indian Cuisine”, which provides guidance on pairing the right wine with Indian dishes. The author, Laurent Moujon, creates a masterpiece I am deeply grateful for. This book, the first of its kind, is a gem for gourmets, lovers of fine Indian food and Bordeaux wines. Moujon traveled extensively across Asia, exploring authentic cuisines that pair perfectly with Bordeaux wines. His concept has received support from culinary and wine professionals in both Bordeaux and India. Indian cuisine is essentially a work of art of seasonings and spices, allowing for a variety of wine pairings to enhance its flavors. The harmony between a dish and a wine is akin to the dynamics of a relationship – it can be beautiful, spicy, sweet, bitter, acidic, or tart. Given the complexity of Indian cuisine, the book reveals the perfect synergy possible between its rich flavors and the red, white, and sparkling wines of Bordeaux. The first “pairing” in the book is the result of Moujon’s collaboration with an Anglo-Indian team of Brinda Bourhis, Ujwala Samant, and Rameshwar Kulkarni, who carefully selected delicacies that complement the complexity of the wines chosen by Moujon and his team of Indian wine experts. Over 50 bottles were tested and noted.The second part of the book introduces the wine estates, as every wine has its unique history. Readers can explore the stories and magic behind each domain. The châteaux, with their architectural, historical, or ancestral appeal, invite you to uncover the secrets behind the quality of Bordeaux wines. I was so impressed by the book that I decided to follow one of its exact pairings: Curry Leaf and Lentil Crushed Fish with “Le Blanc de Chateau Prieure-Lichine 2016” and “Chateau de Pressac 2014”. The success of wine and food pairings also depends on the dining ambiance and the tone of the conversation. We set up the dining room with warm hues, the gentle fragrance of mogra, and the soothing sound of an indoor water fountain. Subtle reminders to avoid work-related discussions were placed here and there. It turned out to be one of the most memorable team dinners we have ever had.So, the next time your overseas colleagues or friends visit, consider hosting a personalized gathering. Pair a variety of Indian dishes with Bordeaux wines (don’t forget to grab a copy of the book), and you will create one of life’s most civilized pleasures!

From Features Desk The world of bartending in India has just witnessed a game-changer at the inaugural India Bartender Week (IBW). From February 20 to 27, 2025, this vibrant, first-of-its-kind celebration brought together the country’s most passionate mixologists, bar owners, and industry experts for a week packed with learning, creativity, and camaraderie. The excitement culminated in the India Bar Summit at Le Méridien Gurgaon, a two-day extravaganza that pushed the boundaries of what it means to be a bartender in India today. A Week of Raising the Bar IBW kicked off in style with a Pre-Shift Toast, an industry-wide gathering of bartenders, media, and beverage enthusiasts to mark the beginning of a historic week. What followed was nothing short of a bartender’s paradise over 60 top bars across the NCR region joined in, curating special menus and experiences for Beverage Week. This was a golden opportunity for guests to explore the best India’s bar scene has to offer, from classic concoctions to boundary-pushing liquid innovations.The India Bar Summit: Where Ideas Flowed Freely The grand finale, the India Bar Summit, was where IBW truly cemented its status as a groundbreaking event. Designed as more than just a cocktail party, the summit focused on education, skill development, and meaningful discussions about the future of bartending in India. The programming was structured into four engaging tracks: • Main Stage: The big shots of the industry took center stage to share their insights. ‘The session Classics Forever’ by Yangdup Lama and Arijit Bose was a nostalgic deep dive into timeless drinks, while Erik Lorincz’s talk on reopening the legendary Kwãnt Mayfair 2.0 was an inspiring masterclass in resilience and innovation. • Workshops: Learning by doing was the name of the game here. Sessions like ‘The Idea of Savory Project’ by Ajit Gurung and ‘Flavour Alchemy’ by Harinath Shanker, Aaashi Bhatnagar, and Jishnu AJ had attendees experimenting with new techniques and flavors. • Future Room: This space was all about looking ahead.From fermentation experiments by Payal Shah and Neil Alexander to the ‘Farm to Glass’ philosophy explored by Achintya Anand and others, this track showcased the exciting future of Indian mixology. • Baithak: A pioneering initiative, Baithak became the first-ever Hindi-language programming space at an Indian bar event. Sessions like ‘Heat & Harmony – The Story of Leela’ by Sia Negi and Rajiv Mukherjee ensured that knowledge was accessible to a broader audience, breaking language barriers in the industry. Breaking Barriers & Building a Community One of the standout initiatives of IBW was the ‘Handshake Grant’, an effort to provide opportunities to bartenders from across India. Over 200 applications from 15 cities and Goa flooded in, proving that talent in this industry was not limited to metro cities. It was a step towards inclusivity, ensuring that every bartender, regardless of location, had a shot at learning from the best. The Visionaries Behind IBW Minakshi Singh, Co-Founder of IBW, summed up the emotions of the week beautifully: “When we started IBW, we wanted to create something meaningful. Watching bartenders from across the country come together, learn, and grow was magical. This is just the beginning of something bigger.” For Yangdup Lama, another Co-Founder, the experience was about more than just drinks: “Bartending isn’t just about making cocktails; it’s about stories, culture, and human connection. Seeing people break barriers, share ideas, and elevate their craft this week was incredibly moving.” Vikram Achanta, also a Co-Founder, highlighted the impact of IBW on young talent: “It wasn’t just about established industry leaders – it was about the next generation. Watching young bartenders eagerly take notes, ask questions, and push their creative limits was proof that the future of Indian bartending is brighter than ever.”