Showing posts with label Brindco. Show all posts
Showing posts with label Brindco. Show all posts

Thursday, October 20, 2016

10 Factors that made "The Fine Wine Fair" a Raging Hit

The past few weeks on Indian wine scenario were dominated by the hustle-bustle of one event- The Fine Wine Fair (TFWF). Organized by La Cave- a well appointed wine and spirits store in Delhi and Hotel Oberoi Gurgaon, the event was first of it’s kind in India with a galactic offering of hundred wines from eight countries. Subscribers could choose any 10 wines of their liking  and sample them alongside the gourmet pairings on offer.  TFWF promised to be a wine lover's delight and surely lived up to the expectations, as I discovered during my visit to the fair. Here’s looking at the ten top reasons that made the event a raging hit:

The French Bucket


#1. The Range 


That the offering was of 100 wines from 8 countries was already exciting, but it was the range of wines that upped the event’s USP. Included were several premium wines which would otherwise cost a bomb in  restaurants or even in retail for the lack of option to sample them by the glass. Here you could sample a Barolo from Marchesi di Barolo, a Sharis from Livio Felluga, Champagnes Bollinger, Louis Roederer and many others, all under one roof.

Italian wines at the Fair

#2. The Price


The rendezvous was available to subscribers in four time slots of two hours each. The timings were 12 to 2 pm,from 2.30 to 4.30 pm, 5 to 7 pm and 7.30 to 9.30 pm. The day/night slots were priced all inclusively at Rs. 1500.00 and Rs. 2000.00 per person respectively. With the same range of wines available in all slots, the deal was a steal,  considering that such a bouquet of wines in tasting measure is not available elsewhere in India.

#3. The Market Availability


All the wines on offer at the event are available in major cities in the Indian market, given  La Cave’s affiliation with the country’s most prominent wine importer, Brindco. One can easily revisit a wine that he may have liked in the Fair,simply by buying it from retail or visiting a restaurant serving it. This aspect projected the Fair as being meaningful rather than a silo-ed exercise.


The La Cave store in New Delhi

#4. The Backing


La Cave’s backward integration with Brindco not only ensured a vast repertoire of wines, it also ensured optimal quality of service due to the entire supply chain being in their control. It translated into the guests savouring the wines at their best.

#5. The Timing


Oct-Dec are the most pleasant months in India not only weather wise but also due to the festive season that starts from Navratris and extends till the New Year. TFWF was conducted on the weekend immediately after the festival of Dussehra when the festive fervor was at a high. Good attendance was a logical payoff of this timing.


These Rosé wines seem to be welcoming the Indian autumn

#6. The Preliminaries


Aided with an appealing social media  outreach, strategically embellished with details of premium wines in their historical perspective, the organizers were successful in attracting the right kind of audience to the Fair. It meant that only the audience who could appreciate the offerings, actually subscribed to the event, resulting in a high customer satisfaction.

#7. The Limited Gathering 


With the maximum number of tickets for a particular slot restricted to a hundred, the venue was never overcrowded. Apart from guest comfort, it facilitated calibrating  service requirements by the organizers. Honouring  timings for the respective slots  also ensured that the attendees did not have to wait even for a minute to avail the services ready for them in pristine glory.

The venue had ample space for ambulation

#8. The Goodwill


TFWF was not the first consumer outreach by  Madhulika Bhattacharya aka Madame LaCave. Ever since she opened the store last year, she has been conducting a string of thematic wine dinners called “Unwined by La Cave” engaging wine lovers in world class wine sessions. The goodwill generated by such proactive consumer engagements ensured that TFWF had a reasonable prospective audience even before its announcement.


Gourmet options: (L) Champagne Bollinger Brut with cheese and (R)  Banfi Brunello di Montalcino with New Zealand lamb

#9. The Masterclasses


The value added option of attending masterclasses conducted by respective producer representatives who arrived specially for TFWF, enhanced the charm of the offering. These masterclasses could be subscribed in advance by paying an additional Rs. 500.00 per person and afforded the participants a deeper look into the concerned wineries/regions.Hence the Fair also served as a fast track knowledge acquisition platform.


#10.  The Effusive Charm of Madame LaCave


Lastly but most significantly, it was Madame LaCave all the way as TFWF was entirely her brainchild. Madhulika Bhattacharya aka Madame LaCave was totally hands-on with the event, being on toes all three days, morning till evening- devoting personal attention to guests, leading a cohesive team and getting behind the counters every once in a while. It was a herculean effort in the Indian scenario and she pulled it off well.

Wine lovers in India are already thirsting for more!


How could one leave without raising a toast with Madame LaCave? Notice the Tuscan setting recreated in the background.




Friday, February 7, 2014

A Sake Extravaganza!

The massive Sake wall
as viewed from the upper floor
Revisiting something you love is always a burning desire, and so I felt when  invited for an exclusive Sake tasting at the chic Akira Back Japanese restaurant at hotel JW Marriott near Indira Gandhi International Airport, New Delhi. The hotel has come up recently on the Indian capital’s hospitality landscape (after overcoming the security hurdles due to proximity to the airport) and has  already started making its presence felt.Akira Back is its contemporary Japanese Restaurant with Korean essence, named after one of Las Vegas' most beloved and respected chefs- Akira Back. 

The Sake tasting was the initiative of Ankur Chawla, the young and accomplished Beverages Manager of the hotel who has several feathers in his cap- from couture cuisine and fine wines to authoring a best seller book! The tasting was conducted by Keith Norum- the Overseas Operations Manager of Miyasaka Brewing Company,  who specially flew in from Japan for the purpose. Their  famous Masumi brand Sakes are imported in India by Brindco Sales Ltd- the top wine importer of the country.

As we entered the restaurant, an imposing Sake wall panning across two floors, shod with numerous bottles and Sake related stuff greeted us  even as we descended to the sous sol private dining  area. Being an early bird (a habit that often surprises my hosts), I took photos at leisure including one with Ankur and Keith before we got into the turbo tasting mode.

R-L: Ankur Keith and me with the 1.8 litre Sake bottles
About Sake
I have described Sake in details in one of my previous blog posts- For the Sake of Sake. However, for the uninitiated, it would suffice to describe Sake as a fermented drink from Japan, made elaborately  from a special quality of rice and having some of the best characteristics of both beer and wine. It is a unique product whose popularity is exponentially increasing worldwide in tandem with Oriental cuisine.
As a prelude to the tasting, Keith enlightened us on Sake history and the contribution of Miyasaka Brewing Co. towards its advent on the global scene. One thing Ankur highlighted and I found it particularly useful was that the Masumi Sakes invariably have some label information in english as well, which helps a lot in identifying the Sake. Also, with a little bit of practice, one could easily decode the other information written in Japanese, and so, choosing Sake may not necessarily be an alien experience.

Soon enough, the tasting commenced and progressed as under:

The line-up for Tasting


Sake: Masumi Sanka
Classification: Junmai Daiginjo super premium
Milling rate: 45%
Alcohol: 16%
Serving Temperature: 10-15°C 
Paired with: Yellowtail jalapenos with green chilli, 
coriander and Yuzu soy.
MRP (Delhi): ₹ 16250.00 (1800ml)

An aromatic Sake with tropical fruit notes- pineapple being most prominent for me. A delightful palate of luscious fruits with subtle acidity. Balanced the fragrant spiciness of the food well.




Sake: Masumi Karakuchi Ki-ippon
Classification: Junmai Ginjo premium
Milling rate: 55%
Alcohol: 15%
Serving Temperature: 12-15°C (can also be served warm  at 40-48°C)
Paired with: Hot oil seared Salmon with mixed peppers, lotus chips and sesame oil. 
MRP (Delhi): ₹ 5610.00 (720ml)

A restrained nose of red apples and flowers. A rounded palate with good acidity and a delicately astringent finish giving impression of firmness. Supported the rich and lush palate of the hot oil seared Salmon.











Sake: Masumi Kippuku Kinju
Classification: Junmai Ginjo Yamahai premium
Milling rate: 55%
Alcohol: 15%
Serving Temperature: 12-45°C (can be served both cold or warm)
Paired with: Wasabi Pepper Tenderloin with potato purée, wild Japanese mushrooms and wasabi au poivre.
MRP (Delhi): ₹ 10980.00 (1800ml);
 ₹ 5130.00 (7200ml)


Notice the ‘Yamahai’ in the classification above. It
implies that the Sake has been produced using traditional method (using natural buildup of lactic acid rather than adding it externally) a method that is proven to impart richness to the Sake. True to its pedigree, the Sake was mildly fragrant and full flavoured with firm acidity leading to a crisp finish. An ideal accompaniment for red meats and grills.





Sake : Masumi Tokusen
Classification: Honjozo
Milling rate: 60%
Alcohol: 15%
Serving Temperature: 12-15°C (can also be served warm  at 40-48°C)
Paired with: Sake steamed flounder with baby bok choy, Nori, Yozu Soy
MRP (Delhi): ₹ 3765.00 (720ml);
 ₹ 2010.00 (300ml)
Considered one of the highly reputed warm served Sakes (having won several medals consecutively in London’s International Wine Challenge) this could well be called a gourmet Sake with a sophisticated palate of floral finesse and good acidity. Paired really well with the Cantonese style Flounder(a flat structured fish)  cooked with a Japanese twist.














Sake : Masumi Okuden Kanzukuri
Classification: Junmai
Milling rate: 60%
Alcohol: 15%
Serving Temperature: 12-15°C (can also be served warm  at 40-48°C)
Food pairing: Sushi and Roll selection
MRP (Delhi): ₹ 5140.00 (720ml)

Masumi considers this an ideal Junmai with its traits of organic flavours and rice malt sweetness. It was mellow and mild with a perfect balance making it a versatile accompaniment with the range of Sushi and rolls (both vegetarian and non vegetarian) on offer.



Thus culminated the riot of flavours with some of the best Sakes available in India as on date. I wish that more Sake tastings are organised at a larger scale, giving an opportunity to wine lovers to experiment with a whole new dimension of flavours. It is only then that the beverage could be seen transcending the boundaries of  5 Star properties or speciality restaurants. Friends of wine would  eagerly await that to happen.

Keith discussing  food pairing with the Chef