Why the Robert Parker brand is irrelevant in India

This post is in response to an article which appeared in the delWine website a few days ago. While it eruditely laid down the hype and commercial implications of wine ratings, the selective role of Robert Parker as a wine critic emerged as one of the highlights of the piece. This gives us an opportunity to find out what India thinks about the emperor of wine and what does his ratings mean to the Indian wine business?

Robert Parker Jr. is probably the most celebrated wine critic of all times. Photo courtesy Wikipedia

It is inevitable that whenever wine ratings are discussed, Robert Parker, by default, becomes the focal point, and it is no different in the mentioned article also. No one in the knowledge of the world wine industry can deny the influence of his ratings on the trade. I have personally written and spoken about this at different forums, particularly his expertise and fascination with a few chosen wine regions and their wines (Bordeaux and California happen to be on the top).

To understand Robert Parker’s eminence as a wine critic, one has to study the man’s rise following the pronouncements of 1982 Bordeaux vintage. He was probably the only expert who stuck his neck out in conviction about the quality of  this vintage when most others wrote-off the year as average. The fact that it turned out to be one of the best vintages of  the century in subsequent tastings, was a vindication of his unquestionable tasting abilities. Incidentally, most who disagreed with him in the beginning had to fall in line with his ratings. This was not only the start of the making of ‘Robert Parker brand’ but also a sign of things to come for the future – the emergence of the ultimate wine critic in true sense, a cult-like figure who possesses a unique ability to affect wine price indices with a single whiff, sip and stroke of his pen.

Like most critics, in addition to a large army of dedicated followers, he has his fair share of detractors too, who feel that ‘Parkerization’ of the wine world has done more harm than good to wine’s cause. While many call him biased and manipulative, there are also those who feel that he is the best thing that could have happened to the modern wine world.

But in spite of Parker’s standing as one of the tallest authorities of wine ratings in rest of the wine world, his influence in affecting drinking habits and the trade in India is almost non-existent. The Parker effect, if any, happens indirectly and outside the country’s boundaries where prices are decided as per his ratings. Inside India, so far there has been no indication of any significant impact of his ratings and reviews.

Why Parker and his ratings are not important in the current Indian wine scene:

1.)  We are not a fine wine consuming nation, which happens to be Parker’s strongest domain. The consumption of wines rated 90+ and more by him is limited to a miniscule part of the wine drinking community in this country (price and availability being the two main reasons). Although there is no data to suggest how small this segment might be, it can be safely assumed that it is in the sub-zero percentage, when compared to the overall price brackets.

The same is true when it comes to collectible and investment grade wines.

2.)  Overwhelming majority of Indian wine consumers do not know the break-up and significance of the 100-point rating scale. Therefore  all the talk about a wine’s placement in the market just based on Robert Parker’s scores does not make any difference. At the most, it is nothing more than a numbers game which only the wine importers like to highlight as strong selling  propositions to the top hotels

3.)  One of the major areas of Parker’s influence is a category which belongs to the futures trade (En Primeur). Since this segment hardly features in the Indian trade, his ratings of these wines are of little or no consequence to the market in the country

4.)  In contrary to suggestions made in the article, even the hospitality industry does not consider it necessary to factor-in Parker or Wine Spectator ratings when selecting wines for their portfolio. Appellation, vintage and brand recognition play much more significant roles in wine selections. Therefore, the reason a 2000 Chateau Petrus ends up in a luxury hotel’s wine list is because the name has a tremendous brand value, belongs to a famous Right Bank appellation (Pomerol) and is from a great vintage. The fact that Parker scored this a perfect 100 is most likely to be a mere coincidence. Now, please don’t suggest that 2000 turned out to be a great vintage because of Parker’s ratings!

Why is this so? Simply because the role of critics in our drinking habits is negligible, to say the least. Ask any sommelier in the country and they will confirm that wines are never sold or selected based on critics’ ratings.

Now coming back to the article in question, and why I was tempted to express my views on the subject. Here are two examples from the article:

Example 1.

I feel, this is just over the top! There was a time when this statement would have been true to a large extent but to suggest that he ‘single-handedly controls the wine rating system’ is unreasonable in today’s context. Thanks to many other equally capable (if not more) critics and credible wine review sites, it is no longer a one man show. Nowadays, many serious wine consumers and fine wine investors refer to multiple reviews and ratings before choosing their wines.

Leading wine websites like Wine-Searcher.com have realized this fact and it is becoming more and more common to find multiple ratings for a particular wine:

Based on consumer demands, it is common to find multiple ratings for wines on top wine websites like Wine-Searcher.com

Example 2.

The statement above is only partially true. No doubt that such scores are likely to add to the wine’s commercial value, but there are many wines scored 90 and below by Parker which are considered great value for money (better quality to price ratio). Additionally, there are also those which receive better scores later, following a period of bottle-aging. Generally, Parker mentions about the likely evolution of certain lower scoring wines into better products, in his tasting notes.

The rise and influence of the wine critic in conventional wine cultures is best exemplified by Robert Parker. An institution in himself, he has re-written the rules of the game which, many believe, will be the cornerstone of wine critiquing business for a long time to come. But as new wine cultures are born and new market dynamics emerge, Parker’s legacy may not have the same relevance. India is one such market where the man with ‘The Million Dollar Nose’ is yet to make a mark. Only time will tell if the Parker brand is able to mesmerise the Indian wine lover in times to come as it has for decades in other parts of the world.

Cheers,

Niladri

Introducing the latest Champagne Scholarship winner from India

Sommelier Kathiravan Govindaraj

A brief post to announce and introduce the winner of the Champagne Scholarship, India, for this year.

As is well known within the industry, the WSET, along with Bureau du Champagne started offering this prestigious scholarship last year (Ravi Joshi won it in 2012) to an Indian candidate who has performed exceedingly well in the WSET Level 3 exam and who displays a strong commitment to the subject. Apart from the score in Level 3, the selection process for this award involves completing a written questionnaire to the selectors’ satisfaction followed by interviews. This selection process started in the last quarter of 2012 and the final result was recently declared.

It is with profound sense of pride and pleasure I introduce this year’s winner, Kathiravan Govindaraj, Sommelier extraordinaire of Sheraton Park Hotel, Chennai. Kathiravan was a part of the 18 ITC Hotels resources who underwent the comprehensive 45-day Level 3 wine training program conducted by yours truly at ITC Maurya in August/September 2011 (the first part of the comprehensive training initiatives in the organization). He was always the star performer during the training and internal assessments as well as in the WSET Level 3 exam, which he passed with a distinction (the only candidate to have achieved this in the group). Also, following the training he used his wine learning to very good effect in the hotel where he is the leading Sommelier, winning many guest accolades in addition to improving the wine sales. In fact, he is one of the most wine-focused F&B professionals within the ITC Hotels chain now.

The scholarhip will give him the opportunity to travel to the Champagne region for a comprehensive study tour.

I feel particularly proud to have trained and mentored Kathiravan throughout my time with ITC Hotels and this scholarship is almost like a parting gift for me. Now I hope that he uses this rare opportunity to propel his wine career in India. We need more dedicated wine professionals like him in the country.

Well done Kathir…see you on top!

Cheers,

Niladri

Restaurant Wine Lists – Component of a wine program you cannot afford to ignore

The following article was originally featured in the delWine & Indian Wine Academy website where it appears under the title ‘Making Restaurant Wine Lists‘.

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In spite of India’s late entry into the world of wine as a serious consumer, the country has come a long way in its quest to become a highly sought after market for the beautiful beverage. In the absence of a robust retail and online sector, wine business in India is almost entirely driven by the hospitality industry. And given the high margins derived from their sales in luxury hotels and an ever-increasing demand and awareness, wine has well and truly replaced other (stronger) alcoholic beverages as the leading contributor to F&B revenues in top hotels and their restaurants, as well as standalone properties.

Hotel chains which represent some of the most iconic and signature food brands but were not necessarily typical ‘wine & food destinations’ until sometime ago, are also on a course-correction phase and now investing prudently on improving their wine offerings.

The realization within the country’s F&B community about the importance of wine and its contribution to the bottom line and stature has resulted in added focus on every aspect related to wines, especially wine lists and their content and design. No wonder these have evolved from simple bill of fares to classic menus packed with many unique features and valuable information. All these are a part of a clear business strategy to capitalize on wine’s acceptance and superior placement vis-a-vis other beverages.

Undoubtedly, wine lists are the face of any wine program and often reflect the organisation’s commitment to the ‘wine cause’, a reason why a lot of attention should be dedicated in their creation.

So what makes a great wine list and how can it be optimized to achieve larger business goals? Whilst there may be multiple perceptions about what constitutes a high quality wine list, five main factors need to be addressed while designing one:

• Balance: Achieving harmony across all parameters is the single-most critical requirement in creating world-class wine lists. A right balance of regions / appellations, grapes / blends, styles & types, price points and number of labels (as per your inventory and storage specifications) will go a long way in boosting your image as a wine-friendly gastronomic destination in addition to adding handsomely to your revenues.

Therefore, a selection of ‘terroir-driven’, earthy Pinot Noirs from Burgundy are highly desirable but so are the fruit-forward and upfront Pinots from Central Otago. A heavily oaked and lees-matured Chardonnay with its buttery texture will perfectly accompany some of your richer main course items but the lighter and fruitier Albarino might just be the wine for those who do not appreciate oak in their whites. Similarly, Champagnes are must-haves in every list but why not expand your selection by including other interesting Traditional Method sparkling wines? The possibilities of achieving the right balance in a wine list are many…you just have to put your wine expertise to the best use.

In some F&B destinations of our country, this balance is overlooked to project an enviable ‘luxury quotient’, by loading high-end, super-premium and cult wines in their lists. This unsustainable approach not only restricts the spread of wine’s popularity but also likely to result in a failure of the organisation’s wine program in the long run.

• Information: No menu (food or beverage, doesn’t matter) is worth its salt without the bare minimum information it provides to the customers. For wine, even a bare minimum is not enough as every wine is unique in its profile and carries its idiosyncrasy in the bottle, which needs to be decoded for everyone’s convenience. Great wine lists will also distinguish themselves by offering relevant recommendations with the cuisine served.

Also, it is critical to ensure that all your information is accurate, factually correct and relevant to the wines. Pay particular attention to the spellings…one of the most common issues in many wine lists that I have encountered in India.

• Compatibility to the cuisine: Keeping the balance factor in mind, wine lists must ensure that the majority styles and types of wines in the lists are friendly to the cuisine served. If this factor is not given its due importance, expect a large number of your wines to languish in the stores for a long time, locking in vital cash. For example, it is not advisable to include a lot of heavy textured, oak-influenced and rich wines in a wine list of Oriental cuisine restaurant, serving predominantly light and delicate dishes.

• Overall business objective: What is your pricing policy? Are you overstretching your inventory limits and value to accommodate large number of labels? Do you have optimum storage conditions and cellaring capacity? What is your capacity of holding slow moving items? Is there a robust wine training regime in place which will ensure that the wine offerings are effectively implemented by the frontline staff? What is the realistic percentage of wine sales do you want to achieve against the overall F&B revenue? Does your wine list reflect the spending capacity of your customers? Does it meet their expectations? These are some of the questions one needs to bear in mind while designing the wine list. So, ensure that you have a checklist of your business goals (related to wine sales) handy while creating the list.

• Uniqueness: Last but not the least, set yourself apart by designing a wine list which offers something different to your customers, something that they will remember and talk about. It could be exclusive labels, a never-seen-before design, layout and presentation, a Wow-inducing wine-by-the-glass program, interesting but valid wine pairing recommendations or even simple features like seasonal promotions etc.

Whilst everyone wants to have their share of the wine pie, only those who are willing to invest wisely in their wine program are likely to walk away with the largest slices. A thoughtful investment in your wine list could be one of the two main strategic decisions which is likely to keep you ahead in the race (the other being quality wine training and creation of a dedicated Sommelier cadre).

More about the significance of quality wine education and training coming up later…

Cheers,

Niladri

ITC Hotels wine training – Season 2

In this brief post, I continue from where I left in a similar story in 2011. As a sequel to a key initiative put in place last year, which was widely covered in the Indian wine media, a large number of key F&B resources from across the ITC Hotels chain went through a structured and customized wine training this year too. Armed with their newfound knowledge and skills, this Sommelier cadre is driving a resurgent wine program throughout the chain.

Since joining ITC Hotels last year, it has been my consistent endeavour to lay special impetus on effective wine training, for it is the most vital ingredient in making a wine program successful. Based on this conviction, a long-term plan has been devised to invest in top-notch wine training programs throughout the group in Luxury Collection hotels. Although the returns on this investment have already started to trickle in, it is expected that in the near and distant future this endeavour will go a long way in creating a benchmark wine culture in the Indian hospitality industry.

This year, a total of 150 F&B service staff at all levels went through a systematic and level-by-level selection and training, culminating in the ‘ITC Hotels Level 3 in Wines’. 25 young professionals were awarded this certification and are now proudly leading various wine initiatives in their respective hotels and F&B outlets. They join the core group of 18 Sommeliers certified in 2011.

Every level of the ITC Hotels wine training has been carefully designed to match-up to world standards as well as to cater to the needs of the Indian hospitality scenario, especially those which dictate the business dynamics of ITC Hotels. Whilst the Level 1 was aimed at building the foundation and Level 2 as the stepping stone to acquire advanced professional skills, the Level 3 has been the most potent in achieving high skill levels and in turn larger business goals. This expansive and all-encompassing wine training not only aims to impart theoretical knowledge about a wide range of topics related to the world of wine but also, and most importantly, create the very best F&B sales workforce in India.

Lastly, it gives me great satisfaction and sense of achievement in claiming that so far in the country, this wine training exercise has been the most detailed and comprehensive within a single hotel chain (both in terms of numbers trained and level and content of training). This claim is based on the information I have gathered from my contacts in other hotel chains, speaking to industry experts and information available in the media.

Here is a slideshow from this year’s trainings:

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The great Indian obsession with the ‘Sommelier’

I often wonder why we Indians, especially in the media, hospitality and wine industry, are so obsessed with the word Sommelier. Whether it is a wine related analysis in a national newspaper, an article in a lifestyle magazine or myriad of profiles on social media and professional network websites, it seems to be omnipresent. Not that there is anything wrong with this obsession but the way it is frequently used is the contentious part.

With a few genuine exceptions, it is an inappropriately overused term which often overlooks the specialist nature of a Sommelier’s role in the contemporary wine and hospitality business. Why is this so?  Is it because it comes across as a ‘posh’ (as one of my friends recently suggested), in-vogue and highly saleable jargon or simply because its blatant and rampant use as a tool for self-branding has struck a positive note with the masses and media in large? In my view it is a mix of all these plus an easy way of influencing a young and nascent wine culture. The fact that it is a French word makes it more chic, probably!

Mind you, when used correctly and thoughtfully, the usage of the word Sommelier should only be reserved for wine professionals with requisite credentials and/or training. It shouldn’t be an honorary title but a professional designation. Also, one has to earn a Sommelier’s position, not just claim to be one. I have come across many instances where the concept of a Sommelier is awfully misrepresented – whether it is to describe anyone who conducts wine sampling sessions to even untrained F&B professionals in five-star hotels who pour wine on the table. Whilst they may not be able to perform any other tasks expected of a professional Sommelier, a capable Sommelier on the other hand will be able to carry out both the tasks effortlessly, in addition to all other specialized roles he/she is trained to do.

I have also recently come across another media speak used for describing Sommeliers, and once again it is not representative of a Sommelier’s complete profile.  I am referring to the term ‘Wine Taster’. Whilst tasting a wine to deduce information about it is just a part of  a Sommelier’s overall repertoire, it is amateurish (and misleading, to some extent) to use the term to portray professional Sommeliers.

So, who is a Sommelier?

First of all, a formal training is a must which can be acquired from professional Sommelier organisations like the  Court of Master Sommeliers. This is a vital differentiator which separates the wheat from the chaff. Engage in a serious wine talk with the wine guy during your next dinner out and you will know what I mean. A genuine Sommelier will be authoritative, confident and most importantly will be highly knowledgeable (but modest) about the world of wine and beverages.

Those who do not have a formal qualification can also be in the league of professional Sommeliers provided they have undergone an extensive training and mentorship program under a duly certified and experienced Sommelier,  and are directly responsible  for influencing the wine program of their hotel/restaurant.

Apart from the mandatory training and qualification, a professional Sommelier should also be able to skillfully perform the following:

• Offer expert wine advice and service to customers in a fine-dining environment
• Pair wine and food thoughtfully and ensuring perfect harmony between the two
• Conduct effective wine sampling and training sessions
• Create effective wine lists
• Conduct profitable wine promotions
• Be at ease with inventory management, wine storage requirements and cellaring techniques
• Be efficient in costing, forecasting and ordering and other beverage control specifications
• Be abreast with the latest trends in the wine industry, especially vintage conditions in different parts of the wine world
• Be adequately informed about other beverages and cigars (if it is a part of the establishment’s offerings)

I am often referred to as a Sommelier and as much as I like to be called one, I have to be honest in admitting that there are occasions when I feel more comfortable to be known simply as a wine professional. This at least ensures that I do not fall into the category of media created and self-proclaimed Sommeliers.

Cheers,

Niladri

Insights into India’s most comprehensive wine training program

As mentioned in my last post, I was taking a break from writing on this site as I am totally immersed into the ITC Hotels wine program. But I am compelled to come back due to friendly suggestions that I should occasionally share my experience with the outside world. So here I am with my first update on what I’ve been up to so far. My first assignment was to put in place a unique training program for a chosen group of 18 front line F&B resources from across the ITC Hotels chain. This was a first of its kind initiative in India, not only due to the detail and comprehensiveness of the program but also because it was aimed at achieving the dual objectives of imparting world-class sommelier skills and meet the WSET Level 3 specifications.

Here are some snaps from the fun-filled training sessions. Click on the pics for larger images.

A session in progress

All poured and ready to be sampled

Intense concentration!

Green tea…palate cleanser?

Me lecturing!

We had a few birthdays during the training

The training was conducted at ITC Maurya and went on for 45 days. The trainees were taken through all the major wine regions of the world in relation to their location, wine-growing conditions, specialities in terms of styles and types of wine production, viticulture & wine-making, local wine laws, labelling regimes,  commercial implications of particular labels and styles on the world-wine trade, sommelier skills, food & wine pairing skills and wine appreciation sessions, among many other topics.

One of the highlights of the training was a systematic tasting of more than 150 wines over this period of time. These included as basic wines as mass-produced Jacob’s Creek to Prestige  Cuvée Champagnes  and Cru Classé Bordeauxs and almost every possible variants in between…lucky us!

At the end of the intense 45 day training the candidates went through a five-day orientation on Level 3 Advanced course by a WSET accredited tutor Charles Crawfurd, MW, followed by the exam. Tulleeho, the only Approved Programme Provider (APP) for this level in India arranged for the orientation as well as the final examination. The team at Tulleeho have been very helpful throughout the training program.

Due to its uniqueness and trendsetting nature in the Indian hospitality scene, the training also received a well-deserved attention in the country’s wine media. Sommelier India, Indian Wine Academy and Wineindia.in are few notable ones who covered this initiative. Check out the following links for the articles:

WSET Level 3 Certification Debuts in India

ITC Hotels raise the antennae for wine

India’s most comprehensive wine training program conducted at the ITC Maurya

Will be back with my next update on the creation of a new wine list for the chain. Until then…happy wining!

Quality Wine Education – key to success in unconventional markets

Vinexpo Hong Kong, the Asia-Pacific version of the parent event in Bordeaux and one of the most important annual fixtures of the international wine calendar, concluded recently with much fanfare and a bullish outlook for the region’s wine business. The grand occasion not only lived up to all the hype and expectations, it also reinforced Hong Kong’s stature as the world’s most desired wine destination.

In addition to the usual business protocols and showcases, this year’s event also highlighted the significance of wine education to succeed in new but hugely promising markets like China. The key message; consumer awareness along with a well-informed industry workforce is vital in developing and maintaining a robust wine economy. Here is the coverage of the news article on decanter.com.

Although the news dealt with the importance of wine education in mainland China, considering the enormous prospects it has to offer to the wine businesses world over, the core message is universal and holds equally true for a country like India where wine is increasingly making a headway as part of the urban lifestyle.

So, what are the options available for individuals (and businesses alike, for their employees) seeking to acquire/enhance their wine knowledge? Whether one is contemplating a serious career in the wine industry, the trade looking for well-structured courses to educate their staff or you are simply smitten by the charm of wine and want to demystify the intricacies related to its production and enjoyment, there are numerous options out there awaiting to be explored. Among these, there are only a few selected and trusted ones which offer the most innovative and world-class courses and provide the most comprehensive wine education. I have listed them below.

Please note that courses related to wine production (Wine-making & Viticulture) do not feature in the following list as their focus is markedly different from general wine education.

■ Wine & Spirit Education Trust – WSET, as it is commonly known, is by far the most reliable and effective wine education provider in the world. Recognised the world over for the quality and depth of the courses, it has to be the numero uno of all the dedicated wine education providers. The enormous demand for its certifications means that the WSET is also the fastest growing wine educator outside its original home, the United Kingdom. A rigorous selection process of the APPs (Approved Programme Providers) and a centralized examination control (in London) also make these courses very trustworthy.

The Systematic Approach to Tasting (SAT) wine, developed by WSET is also one of its indisputable USPs which has set a benchmark for many other courses around the world.

The four levels (plus an additional case study, the Level 5 Honours Diploma), each with their distinct theory and practical tasting papers, cater to the needs of different skill levels of the industry. The Level 4 Diploma is a challenging but enlightening two years’ expedition which covers all the wine regions of the world with an additional focus on the commercial and business side of wine-growing plus testing an individual’s ability to correctly identify wines after tasting them blind. The Diploma  is considered to be a vital stepping stone towards the holy grail of all wine qualifications; the Master of Wine (MW).

■ Court of Master Sommeliers – The CMS is a very highly regarded organisation offering wine courses at various levels like the WSET but with a strong focus on the beverage service sector, more precisely to groom professional sommeliers. It’s highest certification leads to the coveted designation of ‘Master Sommelier (MS)’. There are only 170 (till date) of these top wine professionals in the world and majority of them are responsible for running some of the most successful and critically acclaimed wine programs, not only in the hospitality industry but also in the wider wine trade.

■ Society of Wine Educators – Although not yet as internationally recognised as the previous two, the SWE deserves a mention solely based on the quality and clear-cut purpose of its three-tier wine certification program. These are; ‘Certified specialist of Wine (CSW)’, ‘Certified Wine Educator (CWE)’ and ‘Certified Specialist of Spirits (CSS)’.

■ Wine MBA from the Bordeaux Management School – A one of its kind MBA program designed for wine professionals aspiring to take the next big step in the world wine trade. This unique course is structured keeping in mind the dynamics of the present day global wine business. Students have the choice of pursuing this option from any of the four strategic locations – Bordeaux, Adelaide, London or the UC Davis campus in California.

■ Courses run by wine experts – A lot of individuals offer different levels of wine courses which can help you get a head start in the industry or enhance your wine appreciation capabilities. Most of them will either hold a wine educator’s certificate from a recognised institute (like the WSET) or should be adequately trained/qualified to be able to be both authoritative and informative in their teachings. In countries like the UK, USA and New Zealand, many such courses are run by Masters of Wine or Master Sommeliers.

■ Others - There are a number of other options which can be explored as means of laying a foundation for wine knowledge. Most cosmopolitan societies nowadays boast of institutes offering wine courses of various sizes and affiliations. These range from customized courses based on particular requirements like training restaurant/bar staff to laid back and fun events.

There are a myriad of factors that play crucial roles in creating and developing a healthy wine culture in an untraditional market, among which, quality education is probably the most key ingredient that helps in sustaining its popularity and commercial success. Therefore it is in the larger interest of a country’s wine industry to recognise this fact and assign it the pivotal role in all attempts to promote the beautiful beverage.

Cheers,

Niladri

‘Indian Wine Guru’? No Thanks

Recently, I came across a comment on an Indian wine website that “India is desperately in need of a wine guru…who can generate a mass demographic of wine followers”. Being a subject close to my heart, it instantly agitated my wine senses, forcing my grey cells to go in a hyper mode trying to empathise with this, rather lofty, imagination. The last time someone managed to ‘generate a mass demographic of followers’ in India was probably M. K. Gandhi!

On a more serious note, I am sure the statement is not meant to be as forceful to place this imaginary figure on a revered altar but it does give us an opportunity to discuss why India will be better-off sans a wine guru and still be a thriving wine-loving society.

To start with, let me clarify that this discussion is confined to the meaning of ‘guru’ as portrayed in the larger world nowadays as someone of authority and mass-following and not the literal Indian meaning; that of  a teacher.

Wine appreciation is a widely subjective as well as an individualistic matter. The mental perceptions and their physical counterparts (taste buds) respond in different ways in different people when it comes to wine enjoyment and hence vary immensely from person to person, one of the reasons which explains the existence of so many varieties in styles and types of wines. Now, being a ‘manipulator’ of all our actions, the human mind ultimately decides our preferences which in turn is instigated by many factors. One such influence can be an individual with a larger than life image and a clout so immense that it becomes ‘in-vogue’ and almost an obligation to try and relate to his/her ways to appreciate wines. No one embodies this cult-like status in the wine world more than the American wine critic Robert Parker Jr.

Parker is a wine guru in every sense of the word. Someone who wields the power to make or decimate a brand with a stroke of his pen. Someone whose 100 point rating system has almost become a benchmark for quality in the USA (and many other parts of the world). Someone who has singlehandedly created a national wine identity in the form of an ‘American Palate‘ for rich and powerful wines in response to the more, so-called elegant ‘British/European Palate‘. And most important of all, someone who manages to sway huge public opinion conforming with  his thoughts. Not to mention the mind-boggling impact of his ratings and reviews on wine prices worldwide. On the other hand, to his detractors, Parker is a media-created hype who has mastered the art of feeding on the paranoia, cynicism, indecision, confusion and lack of knowledge of the wine consuming public. This lobby believes that his influence has more been a negative one.

Whatever the fact of the matter is, it is not hard to imagine the effect such a personality can have on a particular demographic of a society. It becomes more relevant from an Indian context as we are still a nascent wine culture and any such influence can only hijack a wine lover’s ability to think independently and follow personal instincts rather than becoming hostage of somebody else’s opinions and preferences.

The Indian wine community will be much better served by qualified wine ambassadors who will share their knowledge and passion for the subject without harbouring the desire to ultimately become ‘the Indian wine guru’. It is also in the interest of the country’s wine sector to promote a collective learning and development through credible means to ensure a consistent and healthy growth of the industry, instead of relying on one person to act as their torch-bearer.

Cheers,

Niladri

India Wine Challenge

The India Wine Challenge concluded last month which showcased more than 500 wines from around the world making it by far the most comprehensive wine show in the country.

It was good to notice some positive comments from the judges on the future of the Indian wine industry. The fact that a red wine (Chateau d’Ori Cabernet-Merlot) other than the well known La Reserva (from Grover’s) made it to the top was also encouraging.

I am not surprised to see three Kiwi wines among the trophy winners considering the fact that many wines from this tiny country down under have featured highly in major wine competitions in recent years. I plan to share my thoughts about what makes New Zealand wines so special in one of my future posts.

These are the trophy winners for 2008. For more information on the event, visit the official page.

Cheers,

Niladri

Wine World – Through an Indian Eye

Today’s wine world is a heady mix of ideas, information, opinion and arguments. It seems anybody in the know has a point of view. The innumerable resources – both in printed literature and on the web speaks volume towards this fact. Majority of these wine resources are primarily aimed at people who belong to countries where wine is more or less ingrained in the culture.

But what about the ‘other’ perspective? How do wine lovers from ‘unconventional’ (but emerging) places see the wine world and the changing attitudes? Since they haven’t grown with the culture, what challenges do they face before they can proclaim to be genuine enthusiasts?

These are some of the queries that are the motivation behind this site. Hailing from India, I came across similar thoughts while I was growing as a wine professional and a wannabe aficionado. I aim to present an honest viewpoint of my experiences that will probably reflect a few similar thoughts. I also hope it will provide a platform to others who somehow allude to my ruminations.

Being a part of the global wine fraternity, I also feel obliged to comment on the latest industry trends and any events that affect our industry. My next post will deal with complicated tasting notes and their impact on novice palates in countries like India.

We’ve already stepped into 2009 while I write! Happy new year everyone!

Cheers,

Niladri