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| A Wine Festival |
| By Radhika Puar |
| The poolside at the Taj Mahal New Delhi was the venue for an international wine festival featuring wines from the old world and new world – Australia, Chile, France, India, Italy, New Zealand, South Africa, Spain, USA and a few examples from Canada and Portugal. Various importers had come forward to participate in this festival and tasted their wines with visitors from their allocated table spaces. The chefs had thought through the dishes presented and tried to use ingredients that were best suited to accentuate the flavors and aromas of the wines. |
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| Some of the wines and suggested food pairings. |
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Champagne G.H. Mumm Brut NV
Pale yellow colour. A thin disk and a constant stream of consistent bubbles rising to the rim. The first nose revealed fermentation aromas – brioche, freshly baked bread, etc. The second nose was aromas of green apples and some nuts. On the palate, a clean, clear attack reminiscent of biting into a juicy green apple. The mid palate showed a bit of creaminess. The end palate is lasting.
Food pairing: With a starter like a salad of sliced green apples, pears and some toasted nuts like pumpkin seeds or almonds. Another heartier option would be butter garlic mussels in a white wine reduction, served with toasted country bread.
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Le Petit Noir Merlot
Deep ruby colour with purple tints. Bright, opaque and has a medium thick disk. The first nose has aromas of cassis and some jammy dark fruit like plums or Morello cherries. The second nose intensifies these aromas. On the palate, a very very smooth attack. The mid palate brings a gentle evolution and the fruits come to the center stage. The end palate is generous. This wine will not cellar for more than a few years, drink early.
Food pairing: With duck in orange sauce. For the vegetarians, try it with either a pesto pizza with burrata or a spinach and ricotta cheese ravioli in sage and butter cream sauce.
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Banrock Station Shiraz 2016
Dark, deep ruby colour with purple tints. Bright, opaque with a medium thick disk and purple tears that flow gently down the side of the glass. The first nose has some vanilla and chocolate. The second nose reveals lovely, jammy dark fruit and a hint of spice. On the palate, a smooth, clean and clear attack. The mid palate has some tannins and shows abundant fruit with a generous dose of pepper. The end palate is long. This wine has seen some oak and can surely be aged more.
Food pairing: With heavy meats like a roasted mutton or for the vegetarians, a spicy Hyderabadi vegetable biryani with a strongly flavoured salan. |
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Saint Clair Marlborough Pinot Noir 2016
Slightly darker than tourmaline with purple tints. Pale, transparent and a thin disk. I gather it is rather young and cool climate. The first nose is a little closed but hinted at full of berries. The second nose is more expressive the fruit reveals itself: cherries, mulberries and some spice. On the palate, a clean and clear attack. The mid palate is full of fruit just like on the nose. Some tannins. The end palate slightly short. Drink young.
Food pairing: With curry leaves chicken in a rich sauce with spices or dark meat turkey with cranberries or for the vegetarians, wood fire roasted asparagus with tahini sauce.
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Sileni Cellar Selection Pinot Noir 2014
Pale, transparent red. Thin disk and lightly coloured transparent tears. The first nose is a little shy and bit muted. The second nose reveals notes of just ripe currants, cherry and oak. On the palate, a smooth attack. The mid palate displays smooth tannins. The end palate is pleasing. The wine draws from a blend of grapes grown on different soil types and has seen some oak. Drink young.
Food pairing: With a spaghetti bolognaise or mutton barrah kebabs or for the vegetarians a spaghetti in a heavy sauce of tomato, aubergine and parmesan.
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| In the comparative between two Pinot Noirs from New Zealand, the mélange of soil types gave the Sileni a desirable complexity despite its youth. |
| Radhika Puar bought her ticket to participate in the Grand Tasting. |
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