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Spotlight - Vallonne Vineyards - Cabernet Sauvignon Rosé

Spotlight – Vallonne Vineyards – Cabernet Sauvignon Rosé

Sommelier @gagansaggi visits one of India’s only boutique winery in Nasik, the picturesque Vallonne Vineyards and talks with their chief Winemaker, @gawandsanket .Amongst many unique wines, they produce India’s only Cabernet Sauvignon-based Rosé. He says it adds more grip, structure, tannins, oomph, and colour to the wine. Learn their idea behind this wine and how it tastes.

#52Drinks52Weeks – Zweigelt

Zweigelt wasn’t always called so. The lovechild between St Laurent and Blaufrankisch, an Austrian red varietal is an interesting one. Sommelier Magandeep SINGH and Gagan SHARMA taste this Austria sweetheart this time. They decode its origins and solve the mystery behind its name, setting it apart from it German counterpart (well, not so much). St Laurent and Blaufrankisch deserve their

Conversations with IWBS - Maria Sabrina Tedeschi

Conversation With IWBS – Maria Sabrina Tedeschi

With almost 400 years of winemaking history, how do you uphold the same legacy?   Tedeschi boasts strong ties with the Valpolicella area that go back almost four centuries. Since 1630 Tedeschi has believed in the considerable potential of its wine production and has reinterpreted it in a modern key,  always striving to create a wine that can best express

Distinct Spirits for Distinct Culture

#TippleTalk – Distinct Spirits For Distinct Cultures

DO YOU know that saying, “Tell me what you eat and I will tell you who you are?” It was proudly uttered by Frenchman Brillat Savarin, the famous gastronome. He was responsible for leaving behind a treasure trove of information concerning gastronomy. So timeless was his counsel that time has not changed its relevance in any manner. Travel through the

#52Drinks52Weeks - Late Bottled Vintage Port

#52Drinks52Weeks – Late Bottled Vintage Port

Sommelier Gagan SHARMA, along with our youngest mess-maker, Al, talks about and taste the 2009 Maynard’s Late Bottled Vintage Port. With a history dating back to 1678, fortified sweet red wines from the Duoro Valley has been tantalising the taste buds of connoisseurs the world over. So much so they’ve become synonymous with Portugal. Mughals were drinking them as well.

Conversations With IWBS - Anand Virmani

Conversations With IWBS – Anand Virmani

India is the fifth largest Gin producing country in the world. Anand Virmani is the founder of Nao Spirits and India’s first craft London Dry gin, Greater Than. With great passion in the world of beverages, Anand has also been behind Delhi’s famous Perch bar. So, we guess what the F&B world really needed was some out of the box

#TippleTalk - The Cheese Wheel

#TippleTalk – The Cheese Wheel

No story of wine will ever be considered complete without a reference to cheese. So intricately linked do the two appear that in most social settings, one is rarely uttered without alluding to the other. And yet, wine and cheese has a lot of myths which are unquestionably accepted when they in fact need to be outright discarded. Let’s try

Conversations With IWBS - Kailash Gurnani

Conversations With IWBS – Kailash Gurnani

York Winery was founded in 2005 with the dream of producing world class Indian wines backed by family values and commitment. India’s biggest family- owned and operated winery, York has established a reputation for producing some of the best Indian wines both in terms of quality and value, and has won numerous accolades since its first vintage in 2008. Kailash started his winemaking

#52Drinks52Weeks - Arak

#52Drinks52Weeks – Arak

Did you know Alcohol as a work was given by the Arabs? Arak – meaning perspiration – is the gift of Arabs to the world. It has travelled to multiple countries and have their own rendition of the same. Made over 3-4 distillations with fennel, the drink is super aromatic and sweet. It is a drink by itself and every

Conversations With IWBS - Rajat Parr

Conversations With IWBS – Rajat Parr

From Calcutta to California, Rajat PARR’s journey into the world of wines is something we can all look up to. Now a Californian winemaker PARR, trained to be a chef at Welcome Group Graduate School of Hotel Administration, Manipal in India. Later, he advanced his culinary skills at the Culinary Institute of America. However, soon he realised kitchen was not