Kinvah Wines from Nandi Valley Winery, Bangalore: Finest Wines from Vineyards in Bijapur, Karnataka

India – Home to the art of wine-making since ages

old wine

Wine is no stranger to Indian palates, as can be discerned from evidences dating back to the ancient times. Artifacts connected to the culture of wine making and drinking have been discovered at the sites of Harappan civilization. During the Vedic period wine was often referred to as Somarasa; it was believed to be associated with Indira, and was a part of religious festivals. Soma is mentioned in Vedic scriptures as well. We also come across references to Drakshasava in Indian Ayurvedic texts which was basically a delicious digestive preparation made from ripened red grapes, cinnamon, cardamom, nagkesara, vidanga, tejpatra, pippali, and black pepper and contained natural alcohol.

Moreover, the Shaivite cult had the practice of consuming intoxicating drink as a part of religious practice. In ancient India the ‘madiralaya’, as known from the texts were important place of recreation and amusement. The concept of ‘madirapaan’ is ubiquitous in legends as well. Even during the days of Kautilya, the mention of beverage prepared from fruits as a royal drink is found. During the medieval period several rulers had the habit of drinking in courts during ceremonies and celebrations. The big tribal population has in their custom, the culture of social and religious drinking.

Since almost a thousand years or so, wine is being made in India. With so many years of rich experience Indians have developed a proclivity for both beer and wine. I.P.A. -Indian Pale Ale was one of the first forms of beer made by brewers in India. It was basically made to stand the great voyage from Britain. But, beer did not reach the sub Continent until the early to mid 19th century. Before this period, rice beer was made in some areas. The practice to brew rice beers remained in the conventional tribal and some village folds.

history

The European travellers brought wine to the courts of the Mughal emperors Akbar, Jehangir and Shah Jehan. Royal vineyards enabled the emperors to have a taste of red (Kandhari) and white wines (Bhokri, Fakdi, Sahebi etc.) that were produced for the royal fervor. The next important contribution was made by the Portuguese settlers who not only improved the wine they found in the 16th century when they came to Goa but also introduced a new variety of wine for the Indian sub-continent: Vindaloo. The practice started by sailors of keeping meat in barrels of wine laced with garlic properly mashed with spices of India gave birth to this new range originally called VIN d'Ail. The reference of the famous Persians wine, Shiraz, which was often sent to the Moguls in India, and later to the British, is often made.

Under British influence vineyards were established and a number of Indian wines were exhibited and favourably received by visitors to the Great Calcutta Exhibition of 1884. Even though the Indian vineyards were totally destroyed due to unknown reasons after only a few years from then, still the penchant lived. This and several such episodes helped in keeping the interest regarding the wine alive. And eventually after a long pause of several years it was revived yet again in 1985.

Today, in the 21st century, Wine is seen as a sophisticated drink and in fact considered being healthier than liquor. This factor has made it popular even amongst women and the young starters. Well, Youth appeal is important in a country where majority of population is below the age of 25. Then the only way to grow the market is by making wine affordable and accessible to all. Once utility of the drink is proved the consumer behaviour and attitude toward wine would certainly change.