Is there an Indian way of tasting wine?

As the Indian wine consumer gains confidence, will our wine terms change, or will they be forever linked to European terms?

After my last column for this magazine, a male reader who lives abroad wrote the following response on Twitter. “As one of Indian extraction (the Asian, not the American, varietal), I’m forever irked by the repetition, in many wine reviews, of the same tired analogies — toffee and coffee, citrus and berries, leather and tannin, oak and pine, and the appallingly generic
‘herbal’, ‘fruity’ and ‘spicy’.”

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See also  Wine in India: A Tale of Aspiration and Regulation