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CHOYA GINZA BAR, HONGKONG From Features Desk Visiting CHOYA Bar in Causeway Bay was a journey into the fascinating world of plum wine, a discovery that transformed my understanding of what a good drink can be. As a child, I had secretly watched adults savoring their drinks with a mix of admiration and envy. Back then, that elusive “adult taste” was a mysterious promise that remained unfulfilled. My early encounter with beer left me with a bitter aftertaste, making me resistant to consuming alcohol. However, nothing could prepare me for the gentle allure of plum wine. Stepping into the CHOYA Ginza BAR, I immediately sensed a unique blend of contemporary elegance and traditional Japanese charm. Designed after its flagship store in Ginza, Tokyo, this bar did not just serve drinks but offered a cultural experience. The décor blended minimalism and culture, creating a cozy yet refined space. It became clear that the art of imbibing here was elevated by the fusion of tradition and innovation. The bar’s specialty was, of course, plum wine – an offering that has captured hearts with its sweet and sour taste, low alcohol content, and reputed health benefits. One of the highlights of my visit was the beautifully crafted cocktails that the bartenders expertly mixed. Each cocktail, unique in its flavor and presentation, underscored the versatility of plum wine. I sampled three of the March limited-edition cocktails, each revealing a creative twist that could only be achieved by combining the gentle allure of plum wine with other ingredients. One drink, in particular, caught my attention: a cocktail with a robust alcohol concentration yet remarkably smooth and accessible on the palate. It was complemented by hints of fruit peel, a nod to the refreshing nuances one finds in a well-made beverage. Another remarkable creation was the “Pomelo Whisper.” Presented with an innovative ice base designed to preserve the cool temperature of the cocktail, this drink was both a visual delight and a refreshing treat. The addition of grapefruit wine and fresh grapefruit pieces not only heightened the flavor but also showcased the bar’s commitment to creativity, thus adding to the convivial atmosphere, and inviting guests to explore and enjoy each unique concoction without reservation. It’s subtle citrus notes lingered just long enough to make the experience truly memorable. Beyond drinks Beyond the exquisite drinks, what truly resonated with me was how CHOYA Bar redefined my relationship with alcohol. Unlike the harshness of early beer experiences, plum wine celebrated here, embraced everyone with its accessibility and gentle appeal. The drink’s natural sweetness and adaptable nature made it an ideal choice for a casual after-work indulgence, especially in a city where nightlife is as vibrant as the East-meets-West cultural blend. In essence, my evening at CHOYA Ginza BAR was a revelation. It was more than a simple night out; it was a sensory exploration of flavors, aromas, and cultural narratives that reimagined the concept of drinking. The bar not only introduced me to the depth and flexibility of plum wine but youthful memories of longing for an “adult taste”, now fulfilled in the most delightful way. This experience remains a cherished reminder that sometimes, the right environment, coupled with innovation in the art of mixology, can transform even the most hesitant drinker into an enthusiastic connoisseur. Since its opening in September 2024, the bar has quickly established itself as a standout success, attracting over 5,000 guests in just six months. Impressively, 70 percent of its patrons are women, who are drawn to the venue by the distinctive appeal of the CHOYA Ume brand and its exclusive Ume food-pairing menu. This strong response highlights the growing popularity of premium, experience-driven dining concepts among discerning consumers.

What makes Amrut Peated Cask Strength stand out? It mastered the blend which is rich in smokiness with tropical vibrancy, using Scottish peated barley matured in Bangalore’s unique climate. Bottled at cask strength, it delivers an unfiltered and bold experience.How does Amrut Distilleries create this whisky’s unique profile? The whisky is matured using hand-selected Scottish peated barley and is bottled directly from the cask at cask strength, ensuring a robust and intense flavour profile.What are the key tasting notes of Amrut Peated Cask Strength? • Nose: Smoky barley upfront, followed by the savoury richness of smoked fish kissed with salted butter and a sharp hint of cracked pepper. • Taste: The initial taste is youthful, almost like it’s still in its early stages, but then it quickly transforms into a rich, malty surge, followed by a strong presence of dry oak notes. • Finish: A sublime finish marked by pure delicacy and elegance, the peat gently seeps through which is not overwhelming. There’s an abundance of sugarless medium-roast Mysore coffee and as a bourbon like trail emerges, it reveals soft liquorice and a touch of molassed sweetness. How has Amrut been recognized globally? Amrut has earned multiple international accolades over the years and is widely acclaimed by whisky critics and enthusiasts. It has positioned itself as a premium luxury whisky producer and a leader in the Indian single malt category.What does this award mean for Indian whisky? The recognition highlights India’s evolving whisky industry and Amrut’s role in shaping the future of single malts on the global stage while preserving its cultural essence.What did Mr. Rakshit N Jagdale, Managing Director of Amrut Distilleries, say about this achievement? He expressed pride in winning the award, emphasizing Amrut’s bold and uncompromising spirit. He highlighted the company’s legacy, craftsmanship and dedication to redefining whisky excellence.

Rampur Distillery – Unveils ANKAHI ZAFFRAN SPICED LIQUEUR. From Features Desk Rampur Distillery launched Ankahi Zaffran Spiced Liqueur, the first in its new Ankahi series, at ProWein 2025 in Düsseldorf from March 16–18. The liqueur became available in April 2025 across the USA, Europe, Asia Pacific, and the Middle East. It is available in 1L bottles for travel retail and 700ml bottles for global markets, distributed through leading liquor stores and duty-free shops.Sanjeev Banga, President of International Business at Radico Khaitan, said, “Ankahi Zaffran Spiced Liqueur reflects our vision to bring India’s hidden treasures to the world. It blends the richness of Indian heritage with fine liqueur craftsmanship. Launching it at ProWein 2025 was a proud milestone that showcased our commitment to innovation, quality, sustainability, and offering a truly authentic taste of India to global consumers.” The Essence of Kashmir in a Bottle Ankahi Zaffran Spiced Liqueur pays tribute to India’s untold stories and timeless heritage. Inspired by the lush valleys of Kashmir, it captures the essence of golden saffron, known as the jewel of spices, at its heart.Artfully crafted, the liqueur combines 21 handpicked herbs including clove, cardamom, cinnamon, star anise, and coriander, delivering a rich, complex flavor for an enchanting sensory journey.Ankahi, meaning “untold,” captures the spirit of discovery through a liqueur that blends tradition, history, and India’s botanical heritage.Its unique bottle design symbolizes hidden stories waiting to be explored. Infused with herbs like saffron, tulsi, and mint, Ankahi Zaffran Spiced Liqueur honors India’s rich healing traditions and cultural legacy in every drop.Kunal Madan, Senior Vice President of International Business at Radico Khaitan, said, Ankahi Zaffran Spiced Liqueur celebrates India’s rich heritage and botanical legacy. More than a drink, it is a sensory journey through the country’s vibrant culture and ancient traditions, crafted to share India’s untold stories with the world. Tasting Profile Nose: A rich, floral aroma of saffron with soft sweet notes, gently layered with warm spices like cinnamon and cardamom, balanced by fresh hints of mint and coriander. Palate: Bold saffron takes the lead, layered with warm spice and a hint of natural sweetness. Mint and coriander add an earthy depth, rounding out a rich, immersive experience. Finish: Smooth, warm, and lingering. The spice gently fades, leaving a deep, herbal richness and a final whisper of saffron. Radico Khaitan: Crafting Excellence Since 1943 Established in 1943, Radico Khaitan Limited is one of India’s oldest and largest beverage alcohol companies. With a legacy of excellence, the company has built a strong presence in India and global markets. Today, Radico Khaitan exports its diverse portfolio to over 100 countries and is featured in more than 40 travel retail locations worldwide. Its continued focus on innovation and premiumisation has positioned it as a global ambassador of Indian spirits.Driven by innovation and a commitment to quality, Radico Khaitan’s luxury portfolio includes acclaimed brands such as Rampur Select, Rampur PX Sherry Cask, Rampur Double Cask, Rampur Asava, Rampur Signature Reserve, Rampur Jugalbandi Series, Rampur Trigun Indian Single Malt, Sangam World Malt Whisky, and Jaisalmer Indian Craft Gins.The company operates two distilleries in Uttar Pradesh, nestled in the Himalayan foothills, where all its malt whiskies are distilled,  matured, and bottled.

SODABOTTLE OPENERWALA From Features Desk Step into SodaBottleOpenerWala, affectionately known as SODA, and you’ll find yourself transported to the heart of Bombay – a city that dreams not just of Bollywood and bustling streets, but of food that tells stories. This vibrant restaurant is a love letter to the Bombay we know and adore: a city of Irani cafés, old-school gymkhanas, and street-food vendors as legendary as its film stars. At SODA, the essence of Bombay is served on a plate, inviting you to experience the city’s chaotic, colorful, and utterly charming culinary world. From the moment you walk in, the restaurant’s lively ambiance instantly captures the vibrant spirit of Bombay. The walls, adorned with vintage memorabilia and playful humor, create a whimsical blend of nostalgia and modernity. It’s a space that feels familiar and exciting, like stepping into a beloved Irani café that’s been reimagined for today. The energy is infectious, the décor is eccentric, and the vibe is unmistakably and unapologetically Bombay in its true sense.But the true magic of SODA lies in its menu – a culinary love letter to Bombay’s diverse and flavorful heritage.Each dish is a tribute to the city’s rich food culture, blending tradition with a contemporary twist. Start with the Nanchaap Sliders, a spicy delight, or the melt-in-your-mouth Chelo Kebabs, a Parsi classic. The Dal Pakwan, a Sindhi favorite, offers a comforting taste of home, while the Parda Biryani is a fragrant masterpiece that warms the soul. For those who love street food, the Chilli Cheese Pav is a melty, indulgent treat perfect for sharing, while the Irani Berry Burrata Chaat brings a tangy, creamy twist to a Bombay favorite. The classic Pav Bhaji and the crunchy Breach Candy Awesome Okra are crowd-pleasers, while the Paneer Bombae reimagines a vegetarian staple with flair. Meat lovers will relish the Smoked Chicken Mini Cutlet and the flavorful Skillet Prawns. For a taste of tradition with a modern touch, the Colonial Fish & Chips and the Bhendi Bazaar Seekh Paratha are must-haves. And no meal at SODA is complete without dessert. The Mawa Cake served with vanilla ice cream, while the Phateli Coffee Mousse and the Parsi Dairy Kulfi are pure indulgences. Chocolate lovers, don’t miss the 5 Star Brownie – a gooey delight served with vanilla ice cream and butterscotch sauce. Bombay’s Daru delight But SODA isn’t just about food; it’s about the experience. And what’s a Bombay experience without a little “Daru”? The restaurant’s expertly crafted cocktails are a tribute to Bombay’s eclectic spirit. Sip on the Herbal Daruwala, a refreshing blend of basil, cucumber cordial, wine, and gin, or try the City of Nizams, a flavorful mix of raw turmeric-infused gin, homemade orange syrup, and lemon. For a taste of history, the Royal Indian Punch is a centuries-old drink fit for royalty. Each cocktail is a journey through Bombay’s vibrant culture and heritage. What truly sets SODA apart, however, is its ability to bring Bombay’s spirit to life through more than just food. Every week, the restaurant hosts themed nights that celebrate the city’s heterogeneous culture. From BollyJazz Night, where Bollywood classics are reimagined with a jazz twist, to BollyDisco Night, which revives the dazzling beats of the ’90s, there’s something for everyone. Retro music lovers will enjoy Rum Pum Pum Night, featuring an eclectic mix of English hits that transport you back in time.  At the heart of it all is the iconic jukebox, a nod to the retro Bombay cafés where music was the soul of every get together. So, if you’re looking for a taste of Bombay, a journey through its culinary landscape, and an experience that’s both authentic and unforgettable, head down to SodaBottleOpenerWala. Let the spirit of Bombay serenade you, and discover the hidden gems of this incredible city, one delicious bite at a time. Follow them on Instagram @sbowindia #BestBaeBombay and start planning your Bombay adventure today.

INDIAN ACCENT MUMBAI From Features Desk When Indian Accent opened its doors at the Nita Mukesh Ambani Cultural Centre in Mumbai in 2023, it marked a thoughtful new chapter for a restaurant known for its contemporary take on Indian cuisine. Often credited with helping shape the modern Indian dining experience, Indian Accent’s arrival in Mumbai brought its distinctive culinary style – rooted in tradition, yet open to reinvention – to a city with a rich and evolving food culture of its own. The first outpost, located at The Lodhi, New Delhi, has consistently remained at the forefront of India’s fine dining scene. Since its inception, the restaurant has received widespread recognition, featuring on Asia’s 50 Best Restaurants list since 2013, and most recently on the World’s 50 Best Restaurants list in 2024. It was also named one of Time Magazine’s World’s 100 Greatest Places and has been voted India’s No. 1 restaurant by La Liste for both 2024 and 2025 – a testament to its enduring influence and innovation, Indian Accent proves it again. Every dish at Indian Accent tells a story – of memory, technique, and creative reinterpretation. It celebrates Indian ingredients and home-style flavors, elevated through unexpected pairings and modern presentation. From ‘blue cheese naan’ to ‘meetha achaar ribs’, the menu is a thoughtful and imaginative expression of India’s culinary heritage in a global context. Beyond its restaurants, Indian Accent continues to shape the narrative of Indian cuisine through dynamic pop-ups and collaborations. The restaurant regularly partners with acclaimed chefs and restaurants around the world, offering one-of-a-kind experiences that highlight India’s evolving food culture. Notable recent collaborations include a pop-up with Michelin-starred Benares from London, where two iconic culinary voices came together in celebration of Indian flavors, hosting a pop-up in Indian Accent, New Delhi, Indian Accent, Mumbai; and Benares as well. Another exciting collaboration was with NAAR, a cutting-edge culinary collective. Indian Accent Mumbai’s new Chaat Tasting Menu, launched this April by Head Chef Rijul Gulati, reimagines street food with elegance. Highlights include a ‘papdi pizza’ twist on sev puri, a refined ‘banarasi nimona’ and nostalgic finales like ‘gulab jamun. Commenting on the menu, Chef Rijul said, “The specially curated chaat tasting menu will take you on a sensory journey through various regions of India. From the crispy mixed seed vada with chilli potato to the refreshing Bombay falooda with chia and rose, each dish offers a perfect balance of sweet, spicy, sour and tangy notes. Guests can indulge in chaat inspired by the cultures of Mysore, Mumbai, Punjab, Uttar Pradesh, and Kolkata, with every bite offering a unique experience.” Indian Accent Mumbai takes great pride in offering one of the most thoughtfully curated selections of wines and spirits in the country.  pairings with its chef’s tasting menu,The wine list features over 105 labels, encompassing both Old World and New World wines, each carefully sourced to represent a broad spectrum of grape varieties and regional expressions. The restaurant houses over 800 bottles in Eurocaves, stored at optimal temperatures – 6°C for white wines and 16°C for red wines – to ensure ideal preservation. In consideration of Mumbai’s warm and humid climate, wines are served at slightly cooler temperatures to enhance the overall tasting experience. The use of the Coravin wine preservation system further enables the service of both still and sparkling wines by the glass without compromising quality or freshness. Indian Accent Mumbai offers curated wine pairings with its chef’s tasting menu,featuring six distinct wines selected to complement the progression of flavors in the meal. In addition, over 30 wines are available by the glass, allowing guests to explore a wide range of varietals and styles. The restaurant maintains close collaborations with importers and distributors to curate wine-paired dinners and bespoke events. It also makes a conscious effort to highlight Indian wines to international guests, incorporating domestic labels into pairings where appropriate. The wine list is competitively priced, with lower markups on premium selections, and the service team receives ongoing training through tasting sessions, examinations, and visits to nearby vineyards to ensure a consistently high level of expertise and service.

From Features Desk When was the last time you felt completely unhurried – when you lost track of time, let your mind wander, and simply followed where the moment took you?Welcome to The Westin Goa, a lush, tranquil escape, set in the vibrant heart of Anjuna and immerse yourself in the vibrant pulse of Goa’s most happening spot, then return to a peaceful haven that offers the perfect escape to unwind and recharge. A Destination That Goes #GoaBeyondBeaches In a destination known for its sun-kissed beaches, The Westin Goa offers a reimagined Goan getaway inviting you to seek a deeper, more authentic experience of Goa – one enriched by local culture, immersive adventures and an uncompromising commitment to wellbeing. The hotel curates experiences that showcase the culture, charm, and natural beauty of Goa, most often missed by conventional tourists. Paddle your way through calm mangrove forests on a guided kayaking tour, where the only soundtrack is the dip of your oar and the rustle of birdlife. Go crab-catching along local rivers, then learn to cook your catch with a local chef. Discover quiet villages on Divar Island exploration or explore the soul of Old Goa through the colorful facades and cobbled paths of the Latin Quarter in Fontainhas, where Old Portuguese homes, pastel-colored walls, and tiled courtyards whisper stories of a bygone era. Each of these curated experiences is more than an activity—it’s an invitation to feel connected. To slow down and to and to find magic in the ordinary. Made for summer, Curated for You The Westin Goa’s architecture strikes a perfect balance between modern luxury and the natural beauty of its surroundings. Upon entering the lobby, guests are greeted by an expansive open lobby with soaring high ceilings, inviting natural light to flood the space. The design seamlessly blends indoor and outdoor elements, creating a tranquil and spacious environment. The rooms feature contemporary decor with light wooden accents, while some also offer direct access to the pool. With spacious layouts and luxurious amenities, the hotel creates an inviting atmosphere where comfort and elegance come together, making it the perfect retreat for those seeking both relaxation and rejuvenation. For wellness enthusiasts, the Heavenly Spa by Westin™ offers a selection of therapies that combine scientific precision with natural healing. The Westin WORKOUT® Fitness Studio provides everything from cardio to strength training and spacious areas for stretching and relaxation. A perfect escape for KidsAt The Westin Goa, every moment is a chance to explore, create, and connect. With the Westin Family Activities kids can immerse themselves into interactive, creative games and activities such as sneaker painting, cupcake decorating, and cooking with the chef. Sustainability is made engaging through the Trash to Treasure sessions that turn recycling into creative adventures. Meanwhile, adults can tap into their own creativity with a range of unique experiences. Unwind with a cocktail making class, dive into the world of Goan Feni, or get crafty with a T-shirt painting session. These activities are more than just fun—they are designed to spark creativity, encourage discovery, and bring people together. A Culinary Trail worth Traveling For Food at The Westin Goa is a celebration with four distinctive outlets to explore.The Market An all-day dining venue, The Market offers a vibrant and varied menu, renowned in Goa for its vibrant themed Sunday brunch. A perfect spot to enjoy flavorful meals, whether you are starting your day or unwinding after an adventure. T&A: Tao & Anise This chic glasshouse restaurant specializes in Pan-Asian flavors, offering a delightful mix of mouthwatering dishes and innovative cocktails. It’s the perfect spot for an evening with friends or a romantic dinner beneath the stars. Drift Pool Bar Located by the poolside, Drift offers a relaxed atmosphere where expertly crafted cocktails and delectable food come together, all curated by an incredible all-women team. But what truly sets Drift apart is its In Water Dining experience, a perfect way to enjoy a summer evening and—a first of its kind experience in Goa. Guests can sit with their feet gently dipping into the cool water while savoring freshly prepared seafood specialties. This unique experience allows you to relax, feel the refreshing breeze, and enjoy the sights and sounds of the surrounding pool area. Anjuna Coffee & Co. If it’s a quiet corner and a perfect cup of coffee you’re after, look no further than Anjuna Coffee & Co., a charming café serving artisan brews, fresh pastries, and easy conversation is the perfect place for you.Weddings & Events At The Westin Goa, celebrations unfold seamlessly — a quiet ceremony by the lotus pond, a lively sangeet under the stars, a reception that lingers into the night. With versatile spaces and open lawns framed by palms, the setting adjusts to suit everything from intimate gatherings to larger festivities. Events and meetings take on a different rhythm here. With two adaptable venues — Kashti, spread across 4,682 sq ft, and Chapora, 1,458 sq ft — each supported by their own breakout rooms and pre-function areas, the layout creates room for focus and flow. The Kashti Lawn, spanning 5,729 sq ft, opens up to alfresco moments, perfect for evening cocktails or open-air sessions. Whether indoors or out, the spaces are built to flex — keeping the experience easy, natural, and connected to its surroundings. Infrastructure & Art Step into the lobby and you’re greeted by high ceilings, vibrant colors, and light that shifts with the day — filtering through wide windows and catching on the greenery that frames the space. There’s a quiet openness to it all, grounded in nature and made to feel alive. As you move through the hotel, the walls begin to speak — one floor brings the bold, expressive work of specially abled children, another sketches Goa through the whimsical lines of Mario Miranda, and on the top floor, Portuguese-style homes sit still in painted form, echoing the heritage just beyond the walls.The Westin Goa: Where Summer Finds Its Soul Every element at The Westin Goa is designed

Malay Kumar Rout in routmalay The founder of WSCI (Wine & Spirits Club of India) The morning mist still clung to Verona’s terracotta rooftops as dawn broke over Veronafiere on April 6. By sunrise, the exhibition complex pulsed with energy, winemakers from Italy’s 20 regions bustling to prepare for the 57th edition of Vinitaly – the world’s most comprehensive wine event. The scent of freshly sanded oak barrels mingled with the rich aroma of espresso as Stefano Girelli, a third-generation producer from Trentino, adjusted the lighting above his family’s prized sparkling wines. “This is our Olympic Games,” he remarked, polishing a magnum of 2015 vintage. “Where else could we meet buyers from Mumbai to Minneapolis in one place?” The numbers confirmed Vinitaly’s unrivaled status: 97,000 professional attendees including 32,000 international buyers from 130 countries, with exhibition space spanning 12 pavilions housing 4,000 producers. The diversity astonished veteran attendees – from Alpine wineries pouring crisp Kerner from 1,000-meter elevations to Sicilian estates showcasing sun-drenched Nero d’Avola, representing Italy’s range of indigenous varieties. Each product had a story of place, tradition and passion.Climate Solutions Uncorked Climate change discussions dominated the opening hours. In the Piedmont consortium’s tasting room, Marco Parusso displayed satellite images comparing his family’s Barolo vineyards in 1985 versus today. “The growing season starts two weeks earlier now,” he explained, pouring a surprisingly delicate 2023 Nebbiolo harvested in mid-September rather than the traditional October window. Nearby, University of Milan researchers presented data showing how rising temperatures are altering phenolic development, with sugar levels spiking before tannins achieve optimal ripeness.Global Palates Converge The American presence remained robust despite political headwinds, with over 3,000 U.S. buyers navigating the pavilions. Chicago importer Michael O’Connor paused mid-tasting at a Puglian stand. “Five years ago, I couldn’t give Primitivo away,” he laughed. “Now my sommelier clients demand single-vineyard expressions.” The UK contingent surged 30 percent, with London wine merchant Sarah Chen noting: “Brexit paperwork finally sorted, our clients are rediscovering Italy’s depth beyond Chianti.” Emerging markets made striking impressions throughout the pavilions. Among them, a well-established Nigerian delegation deepened their engagement with Tuscan producers, building on relationships first formed at ProWein 2022. Lagos importer Adeola Oke of Terroir Africa examined a Brunello’s label while discussing Nigeria’s evolving distribution channels. “What began as curiosity about Super Tuscans has evolved into structured demand,” noted Oke, whose portfolio now represents 42 Italian estates according to Nigeria’s import registry. Their focused tastings reflected concrete growth – ICE Agency data shows Nigeria’s Italian wine imports growing 18 percent year-on-year, the fastest rate in Sub-Saharan Africa. Roots & Renaissance: Generations in Dialogue  The most poignant moment came in the Friuli pavilion, where nonagenarian winemaker Livio Felluga made his 50th consecutive Vinitaly appearance. His weathered hands trembled slightly as he poured a golden-hued Ribolla Gialla. “My first Vinitaly in 1974 had maybe 200 exhibitors,” he recalled. “We poured from fiasco straw baskets because nobody believed Italian wine deserved glass.” Nearby, his granddaughter previewed an experimental amphora-aged Pinot Grigio – symbolizing how Vinitaly bridges generations while driving innovation. A Japanese buyer negotiated allocations of rare Etna reds while a Brazilian sommelier conducted Instagram Live tastings. In the bustling food court, Michelin-starred chefs demonstrated pairings with indigenous grapes, like tortellini in brodo with Lambrusco’s bright acidity. The energy confirmed Vinitaly’s unique role: equal parts trade fair, cultural festival, and strategic think tank for the global wine industry’s future.The Asian Ascent The climate adaptation pavilion became an unexpected epicenter of activity on Vinitaly’s second morning. Sicilian winemaker Arianna Occhipinti stood before a 3D topographic model of Mount Etna, explaining her radical elevation strategy. “We’ve planted Carricante at 850 meters, altitudes considered absurd for quality wine when I started,” she said, pouring 2024 white with striking mineral tension. Thermal imaging displayed a 5°C temperature differential between her high-altitude vineyards and the valley floors below. Nearby, Tuscan producers demonstrated their controversial embrace of irrigation. “These aren’t your grandfather’s Chianti vineyards,” said Giovanni Ricasoli, showing moisture sensors networked with weather satellites. His team’s AI system calculates precise water needs down to individual vines – delivering as little as 10ml/hour through subcutaneous tubing. The resulting 2023 Gran Selezione showed remarkable freshness despite Tuscany’s record drought. The scientific program showcased compelling research bridging ancient wisdom and modern enology. Dr. Matteo Bordini’s team from the University of Bologna presented their 2024 study published in the Journal of Archaeological Science, which used CT scanning and microscopic analysis to examine Roman amphorae from the 1st century AD. Their findings confirmed how the clay’s natural porosity influences micro-oxygenation – a quality modern winemakers are rediscovering through qvevri fermentation. During a well-attended tasting session, participants compared amphora-aged Verdicchio with steel-fermented counterparts, observing the former’s distinctive honeyed texture that mirrored characteristics found in ancient wine residues. The Asian market breakout sessions drew standing-room crowds, reflecting what ICE Agency data confirms as a 27 percent increase in Italian wine imports to China since 2021. Shanghai-based importer Li Wei presented case studies showing Italian wines gaining market share among younger consumers.’Millennials account for 62 percent of our premium Italian purchases,’ he noted, displaying sales figures that revealed Amarone’s 300 percent growth after educational campaigns about appassimento. While France remains China’s top wine supplier with €1.2 billion in annual imports, Italy’s €430 million footprint shows particular strength in major cities – a trend SommJournal Asia attributes to ‘narrative-driven consumption’ among professionals under 40. India’s presence signaled remarkable potential. Mumbai-based Rajiv Malhotra detailed how Italian wine education programs are creating sophisticated consumers. “Our wine clubs now host blind tastings comparing Barolo crus,” he said, showing photos of Delhi events where attendees identified six Italian white varieties correctly. Yet obstacles remain daunting – import duties reaching 150 percent force creative solutions like partnering with luxury hotels for by-the-glass programs. Next-Gen Visions The North American pavilion hummed with strategic planning as importers adapted to shifting global trade dynamics. Chicago-based importer David Goldstein of Vinum Importers shared his proactive approach: “We’re diversifying our portfolio with more small-production wines from Campania and Sicily

Anamika In house curator (WSCI) Wine & Spirits Club of India Have you ever competed in a contest that paired brains and bouquets together? Where tiaras become symbols of genuine vino intelligence, rather than just appearances? I’m obsessed with the annual ‘Wine Princess and Queen’ competition Germany has been rocking for nearly a century. This is about honoring young women with a real passion and comprehensive knowledge of all things wine, so forget your usual beauty contests. Might this be the most exciting, empowering way to increase wine knowledge all over? I believe that this is a brilliant idea.This is not some fleeting trend or a short-lived idea. Originally meant to advertise German wines and the gorgeous regions they hail from, the German Wine Queen custom began in 1931. Picture a lively effort to give the product a new, intelligent personality in a period when appreciation of wine would have seemed somewhat formal. Over the decades, it has evolved into a well-respected platform honoring true knowledge in viticulture, enology, and the broader wine world.So, how does one become part of this majestic lineage of grape lovers? At the regional level, the journey starts. Many would-be “wine royalty” have close ties to their neighborhood wine industry or come from wine-growing families. The selection process entails live presentations of interviews, blind tastings, and even spontaneous speeches, all before a live audience! The winner is typically accompanied by two Wine Princesses, forming a vibrant team to promote their region.However, the genuine crown jewel (pun intended!) is the national contest. Just the regional queens have the opportunity to compete for the title of ‘German Wine Queen’. This is very impressive. The top contestants have to meet a demanding two-part exam. They’re first grilled by a panel of professionals in German and English on everything from grape varieties and winemaking techniques to the most recent market trends and politics of the wine business. Under the close supervision of a national audience and a demanding jury, the top five then go on to a live broadcast finale. During this, they handle blind tastings, give impromptu speeches, and work together on group projects.Once crowned, the German Wine Queen, together with her two Princesses, set off on an amazing year. They go to hundreds of events domestically and internationally, becoming the official national representatives for German wine. They lead advanced wine tastings, represent at world trade fairs including Prowein, act as judges at elite wine contests, and interact with everyone from average consumers to top industry experts. It is a frenzy of learning, networking, and enthusiastic support of the quality and variety of German wines. Best of all? True knowledge and a deep-seated passion for the grape are what it’s all about.To truly understand this tradition, we spoke with Julia Lambrich, a sharp and eloquent Wine Princess who recently dazzled at Prowein 2025. Her story embodies the dedication behind this unique German institution. “My family runs a winery in Oberwesel,” Julia shares warmly. “We’re fourth-generation winemakers. My brother and I – my grandparents both worked in this sector.” For Julia, wine isn’t just a career; it’s a family legacy.She admits, “After high school, I studied Molecular Biology but realized it wasn’t for me. I switched to International Wine Business at Geisenheim University. Post-graduation internships at a South Tyrol winery and a major German wine cellar eventually brought me back to our family winery, where I now focus on marketing and sales.” Her diverse background gives her a well-rounded perspective.What’s the magic of wine for Julia? “What I particularly like is that you have the opportunity to create your product and tell your story afterward,” she says enthusiastically. “The position of a winemaker is quite flexible – you could be in the vineyards, in the office, on the road, in the cellar… The wine bubble is kind of a large family. For me, wine is like a toast to a unique occasion; it is all about people, happiness, and aptitude. And every wine is unique, so there’s always so much to learn.”Family plays a central role in Julia’s journey: “My parents own the vineyards, my brother studied Viticulture and Oenology, and we all pitch in. My father and brother handle the cellar and vineyards, my mother manages the office and our small restaurant, and I oversee marketing and sales.” This close-knit collaboration reflects the deep connection to the land often seen in Wine Queen and Princess candidates. Julia credits Geisenheim University for her growth. “Geisenheim is renowned for wine studies; few programs offer such specialized training. The ‘International Wine Business’ program covered viticulture, enology, marketing and sales.” This foundation proved invaluable when she competed for the Wine Princess title.She explains, “In Germany, we have wine queens and princesses at three levels: local, regional, and national. Village-level roles focus on representation, while regional and national tiers demand advanced wine knowledge and public speaking. Only regional queens can compete for the German Wine Queen crown.””If you want to become a wine ambassador for a wine-growing region, the election is more intense,” she recalls. “You’re quizzed extensively on wine, and you must deliver spontaneous speeches and public wine tastings.” Her road to becoming a Wine Princess was proof of her knowledge and passion “Princesses work as a team, attending countless events, but only one is crowned queen.To become the German Wine Queen, you must first win at the regional level. The national election includes written exams in German and English, followed by a live TV finale with blind tastings, speeches, and group tasks, up to 13 candidates compete.” Julia said, “The good thing is meeting so many different people and attending many events. We often see government officials and business contacts. You grow personally by visiting all 13 German wine-growing regions, spending three days per week exploring vineyards, trying the local cuisine, and discovering each area’s specialties.”Julia’s story, like the Wine Queen tradition itself, offers a compelling illustration of how to develop wine knowledge and esteem in an interactive and empowering