How does Zin go with Indian food?
Rajeev and I have been to many Chefs. General feeling is that whites go better with your food. Good acidity with lots of brightness goes better with food. In Zin and Shiraz the goal is to have fruit forward wine that has youth on its side. Zin, Grenache and Merlot are good wines with food. I don’t think chardonnay with too much of oak will go with Indian food. It is too fat for your food. We are also trying Viognier which I have not tasted. It has a lot of litchi and apricot flavours. We have produced very small quantities so far. When we come in good production quantity, I think it will be a very interesting food wine. Would it be 100% Viognier , unlike Grover who blend it with Clairette? Oh, it will be 100% Viognier. So many producers claim to make great wine in the very first year. Doesn’t the vine need a few years to start giving fruit interesting for wines It is true as a rule that the vine must be 3-5 years old before it starts giving good fruit for wine. However, I have produced
