Traditional concepts of pairing white meat with white wine and red meat with red wine might still work in western countries but in India, it becomes essential to match the intensity of the food with the wine, says one of the country's youngest sommeliers.
Arjun Sachar said "Wine and food pairing is an individualized affair. What works for one person might not work for another depending on their taste and preferences. There is also a right way to do it and a wrong way to do which people learn with their own experience," 29 who will be directing a two day Delhi Wine Festival at the swish QLA European style outlet over the weekend.
In India, where different regional cuisines have their own gravies and sauces, the relevance of enhancing the richness and subtle spices used in a dish is as important as pairing the protein (meat) with the wine. So, it is essential to match the intensity of the food with the wine. There has been a rise in the growth of wine consumption in India over the past couple of years, even though the market share is comparatively smaller than spirits.