Indian sparkling wine courtesy of Moët Hennessy. I’ve had a dreadful run of Indian red wines, with many exhibiting wild technical faults that render them basically undrinkable. Whites and rosés, however, have fared better. When I saw this on a restaurant wine list, I didn’t hesitate to give it a go, assuming (correctly) that it would, at least, be free of egregious winemaking faux pas.
Chandon’s Indian operations are new, with the first wines having been released in late 2013. Grapes are sourced from the Nashik region of Maharashtra, and the varieties that contribute to this sparkling rosé are Shiraz and Pinot Noir (an inadvertent nod to the Australian micro-tradition, I like to think).
To be clear, this recalls little of Champagne. Its hue is deep and tends towards a burnished red rather than the vivid pink or salmon one might expect. Mousse is lively and coarse, and the whole thing looks totally frivolous. Flavours are also quite unlike cool climate sparkling. These are robust, ripe fruit flavours with little of the lees influence that characterises many sparkling styles. There’s certainly no neutrality of fruit here.
All of which adds up to a shockingly enjoyable wine and one that goes well with food. It’s quite clever, really. This isn’t an aperitif style. Rather, it’s a wine that seems designed to pair with pungent, rich food. Forget notions of complexity and elegance, this doesn’t possess or require such things. Instead, it’s balanced to local food and has the acid cut required to wipe the palate clean after a mouthful of spiced deliciousness.
I’d do this again.
Source: Wine list
Sounds like just the ticket with spicy food. I’ve also heard the suggestion that sparkling Shiraz is a good match for some Indian foods, but am yet to try it. Experimentation beckons!
Yes – sparkling Shiraz goes really well, in my experience. Alas, not available here that I’ve seen, but I sense a marketing opportunity.