Alok Chandra meets Singapore based oenophile, Ravi Viswanathan to learn what motivated him to invest so deeply in the wine sector in India.
When a non-resident Indian (NRI) buys substantial equity stakes in the two largest Indian wine companies, it’s bound to create waves, so when word got out that Ravi Viswanathan’s VisVires Capital (Singapore) together with Reliance Capital (Mumbai) had invested some `300 crore (then nearly US$ 50 million) in Sula and Grover between 2012 and 2014, the wine world sat up and took notice.
The enigmatic Singapore-based Ravi Viswanathan (54) has also invested in Buyan, a Russian restaurant with a wine list comprising wines primarily from Russia, Georgia, France, and India, and Saha, the eponymous Indian restaurant started by award-winning chef Abhijit Saha, with a wine list consisting primarily of Indian and French wines.
Viswanathan’s family migrated from French-speaking Pondicherry to France in 1961 when he was just one month old. His father, who was a professor of French Literature, was posted in several parts of France including Burgundy and Algeria (which was then still a part of France), Senegal, Djibouti, and the island of Martinique. The family travelled with him everywhere. Wine was a regular feature at the family dining table, and the children were allowed a sip of watered-down wine on special occasions. Ravi says his passion for wine grew from there, specially the wines of Burgundy where they lived for many years. The family still has a home in Burgundy and they congregate there every summer.
Denne historien er fra August - September 2016-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra August - September 2016-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Intimate and Welcoming
Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine
Tribute to the Kerala Kitchen
Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being
SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture
The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe
Bottling It - The times they are a-changing
Wine in glass bottles has been traditional for a very long time but now change is a-foot, says Carol Wright. The carbon foot print of the glass bottle is not planet friendly
BANDOL - The ruby in the Provence crown
If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say
A Splendid Septet of Wines
Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family
CYPRUS Dawn of a New Era
On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards
Madeira The world's longest living wine
Carol Wright on what makes Madeira the 'hottest' thing in wine
AT THE FOOT OF MOUNT ETNA
Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards
Putting their best foot forward
Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market
