Ruma Singh traces the history of Grover Vineyards, currently marking 25 memorable years of winemaking in a journey closely linked to the Indian wine industry’s own history
The Grovers are India’s only wine dynasty, with the third generation on board, and the Grover wine story is both colourful and dramatic.
In the beginning
During his frequent visits to Paris for work in the 1960s and 70s, businessman Kanwal Grover fell in love with French wine and gastronomy. From those trips came the seed of what is today one of India’s largest and most influential wine producers, Grover Zampa Vineyards. With 500 acres of vineyards in the states of Karnataka and Maharashtra, both owned and long-leased, Grover Zampa sells 2.6 million bottles of wine, including 14 brands and 38 wine labels. For many wine lovers like myself who have frequented Grover Vineyards over the years and who often drink its wines, watching the growth arc of the company has been spectacular.
Back then, whisky-drinking India knew little and cared less about wine. But Kanwal Grover was set on realizing his dream. So the search for a wine consultant began. Grover, having read an article on Georges Vesselle (“The Pope of Champagne”) tracked down Champagne Mumm’s technical director to his home in Bouzy. The language barrier notwithstanding, a bond was struck between the two over bottles of vintage Bouzy red.
Kanwal Grover’s son Kapil, a chartered accountant and MBA, soon found himself drawn into his father’s wine dream, a world apart from the family business of high tech defence equipment. Their beginning, he says, “was quite frightening. We didn’t know if grapes grew on bushes or creepers! When Vesselle and his wife visited India, we made a flurry of visits to Pune and Narayangaon to meet experts who could explain something about Indian grapes and soil.” The visit unspooled like a Bollywood comedy of errors. But by the end of it, Vesselle had learned much and agreed to come on board.
Denne historien er fra September/October 2017-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 September/October 2017-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