An Evening of Elegance: Bordeaux Wines Meet Indian Cuisine
In the heart of Bengaluru, an extraordinary evening unfolded, celebrating the union of Bordeaux and Languedoc wines and Indian cuisine. Hosted in association with The Bangalore Wine Club, the Consulate General of France in Bangalore, ITC Windsor, and Bordeaux Tourism, the event was a remarkable convergence of flavors, cultures, and stories. Held at the iconic ITC Windsor Bangalore, this soirée was a testament to the art of culinary pairing and the universal language of fine wine.
A Symphony of Gratitude and Collaboration
our heartfelt gratitude to our esteemed guests and partners who made this evening truly exceptional
Mr. Marc Lamy, Consul General of France for Karnataka, Andhra Pradesh, and Telangana.
Laurent Moujon, author of “Pairing Bordeaux Wines with Indian Cuisine” and founder of Bordeaux Vins Editions.
Brinda Bourhis of WINEVOX, renowned for her contributions to wine education and advocacy.
Sabrina Dey, General Manager of ITC Windsor.
We were also honored to welcome delegates:
Gabriel Mesplé-Dufour from Vignobles Gabriel & Co.
Jean-Bernard Tison of Château Puech-Haut.
Wines That Told Stories
The curated selection of wines for the evening represented a journey through some of the finest vineyards in Bordeaux and Languedoc. Each bottle was eloquently introduced by expert brand ambassadors, who shared the rich histories and craftsmanship behind every label. Guests savored:
Prestige Blanc 2023 White – Château Puech Haut, Languedoc.
Château Moulin de Vignolle 2023 – Bordeaux White.
Tête de Bélier Red 2021 – Languedoc.
Château Haut Sociondo 2019 – Blaye Côtes de Bordeaux (Red).
Château Haut Sarpe 2011 – Saint Emilion Grand Cru Classé.
Château La Croix Toulifaut 2013 – Pomerol.
These selections from Vignobles Gabriel & Co, Vignoble Joseph-Janoueix, and Château Puech-Haut provided a delightful exploration of vintages and terroirs, immersing guests in the essence of Bordeaux.
A Culinary Masterpiece
The chefs at ITC Windsor showcased their ingenuity by crafting a menu that celebrated Indian flavors while perfectly complementing the Bordeaux wines. Guests were treated to:
Vegetarian Menu:
Appetizers: Doodhiya Kebab, Hara Bhara Kebab.
Entrée: Paneer Khurchan, Dal Bukhara, served with Mini Pudina Paratha.
Le Plat Principal: Gucchi Pulao, Mirch Aur Baigan Ka Salan, served with Burrani Raita.
Desserts: Shahed-e-Jaam.
Non-Vegetarian Menu:
Appetizers: Murgh Chandi Tikka, Tandoori Jhinga.
Entrée: Murgh Khurchan, Dal Bukhara, served with Mini Pudina Paratha.
Le Plat Principal: Gosht Dum Biryani, Shahi Nihari, served with Burrani Raita.
Desserts: Shahed-e-Jaam.
Each course was meticulously paired with a wine, enhancing the intricate flavors of the dishes while showcasing the versatility of Bordeaux wines with Indian cuisine.
The Art of Pairing: A Memorable Experience
Before you dive into the business, immerse yourself in the world of winemaking. Enroll in courses, attend workshops, and seek mentorship from experienced winemakers. Understanding the intricacies of viticulture, enology, and the business side of the industry will provide you with a solid foundation for your entrepreneurial venture.
The evening was more than a culinary event; it was an immersive experience where the stories of the vineyards met the heritage of Indian cuisine. Guests delighted in the harmonious interplay of flavors, guided by the expertise of wine connoisseurs and the artistry of chefs.
As we reflect on this extraordinary evening, we look forward to many more such events that bring together the best of both worlds—Bordeaux wines and Indian cuisine—creating unforgettable experiences for all involved.
