Wine In India

Kuni Takahashi for The New York Times. Sampling the product at York Winery.

Kuni Takahashi for The New York Times. Sampling the product at York Winery.

Thanks to India Ink for bringing our attention to a story about our neighborhood, broadly defined:

Cultivating a Wine Region in India | “In India, where whiskey is the alcoholic drink of choice and teetotalers exist by the legions, a wine culture has been almost nonexistent,” Shivani Vora wrote in The New York Times.

In Nashik (also Nasik), more than a half-dozen wineries with attractive tasting rooms and, in some cases, restaurants and accommodations, have opened here in the last several years and are turning this fertile valley into a popular oenophile destination for trendsetting Indians, Ms. Vora wrote.

“For centuries, farmers cultivated high-quality table grapes and a handful of other crops on the hundreds of acres around Nashik, but local entrepreneurs as well as some from Mumbai caught on to the fact that the sunny, moderate climate and the paucity of rain — save for the monsoon months of May and June — make an ideal wine-producing environment,”

One thought on “Wine In India

  1. Pingback: Traditional Soaking, London Edition | Raxa Collective

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