Life can wait, as they say, a little pause in a life that is constantly in rush hour works more than just a stress buster. That’s the philosophy behind Pause Wines which has 100 acres of vineyards in Nashik and now has become a prominent name in the Indian wine industry.
For me, that little pause came bundled as two bottles of Pause wine, Cabernet Sauvignon and Indian Pearl.
Cabernet Sauvignon also known as the king of grapes is a french origin and most widely recognized red wine grape variety. The Pause Cabernet Sauvignon is a full-bodied deep red wine. The tantalizing aroma of blackcurrant and berries triggers the senses while intense tannin of the wine engulfs mouth leaving a spicy aftertaste.
The Pause Indian Pearl is a white wine made from special blend of selected grapes. It has a fruity aroma, sweet fruity taste with a soft spicy aftertaste.
A glass of wine or not, friends, family or alone make sure to take a little pause!
Whenever someone from our US office visits us, they bring a bag full of chocolates for the India team. This is how I got introduced to Brookside Dark center filled chocolates and when I saw the same in a local store, I bought all the 3 flavors to try them out.
To my surprise, they are not imported and are manufactured in India under license from Hershey Canada.
The 3 flavors are…
Blueberry & Acai
Raspberry & Goji
While Pomegranete, Blueberry and Raspberry are common to us, Acai and Goji are something new. A little search on the internet helped me get acquainted with them. Acai berries belong to Amazon rainforest and look similar to blueberry and Goji is a far-eastern fruit.
Brookside Dark deconstructed:
All the 3 flavors have a distinct taste of their specific fruit center. I felt even the outer chocolate layer is flavored. The dark outer chocolate shell, which constitutes 40% of the tiny choco ball, is mere 30% dark. It is smooth and tastes good too but dark chocolate lovers, who like it bitter or bittersweet, are going to get disappointed.
The center part which is 60% of the whole construct is a flavored jelly. Similar to Mahabaleshwar jelly toffies. Surprisingly, the actual respective fruit flavor in the jelly is minuscule 0.2% to 0.4% with Papaya flavor constituting 9.7% in all the variants. (Source: Ingredients detail on the packet)
You may not get disappointed if you are ok with fruit flavor in your chocolate but if you like it simple and detest anything coming between you and your dark chocolate, give this a big miss.
“Appears to be a new entrant!”, was my reaction when I got an invitation call for an exclusive wine tasting event by Reveilo wines. A quick search on the internet was enough to change my notion.
The brand was established in 2002 and has around 215 acres of vineyards. In the Indian wine market, dominated by wines made from French grapes, Reveilo distinguishes itself with an exclusive range of estate wines made from Italian grapes along with various other range made from prominent French varieties.
While French grapes produce wines which are bold, dry and heavy on a palate, the Italian ones are easy, more suitable to Indian palate and good for pairing with Indian food.
What can be a better venue for a wine tasting event than Pali Village Café! Want to know why? Check it out here…
Ruben Pinto, a wine expert from Reveilo was our host for the evening. He helped us understand the nitty-gritty of wine making, answered our most basic questions and helped clear-out undue complexity associated with wines.
We started with Grillo, a medium bodied white wine, also known as mafia wine for it is made from the variety of grapes originated in Sicily. With a blend of citrus, lemon, orange and grapefruit, this easy going wine is best suited for any occasion.
Next in line was Chardonnay Reserve, a white wine. 9 months aging in French oak barrel gives birth to a great wine which has intense vanilla taste followed by fruity flavors.
In reds, Nero D’ Avola, another mafia wine, has a strong fruity aroma and spicy taste of pepper and cinnamon. This young wine is a good companion to enhance the taste of lightly flavored food. Similar to Nero D’ Avalo, the Tuscany variety Sangiovese too had a balanced spicy and fruity aroma with fulfilling taste.
The show-stopper for the evening was Cabernet Sauvignon Reserve, 2012 vintage, made from French grapes and aged in French oak barrel. It is indeed a heavy and intense wine which fills the palate with a taste of berries and spicy notes of pepper and cinnamon.
That marked an end to the fine wine tasting event but it doesn’t end here. We would love to try the Late Harvest Chenin Blanc from the Dessert Range.
For the Love of Food Recommends:
Grillo: Occasion or no occasion, with or without food, this easy going white wine suits every mood.
Cabernet Sauvignon Reserve: An aged red that can be considered for special occasions.
Find out more about Reveilo Wines and their wine range here… www.reveilo.com
I was invited by Reveilo Wines for the wine tasting session.
One year, since I randomly encountered the sauce and couldn’t stop myself from trying since I already knew about the Bhut Jolokia chillis. It was a surprise to know that a local company has made an attempt to make a sauce out of it.
Most Bhut Jolokia chillis are exported due to high demand. One of my colleague from US made me try Bhut Jolokia/Ghost Pepper powder he brought from there and a mere iota of it kept me weeping for 20 minutes.
Originated and cultivated in North-East states of India. i.e Assam,Nagaland, Manipur and Arunachal Pradesh.
Also known as Ghost Pepper in US and Europe and locally as Naga Jolokia named after Naga Warriors.
Has a Scoville scale of 1,041,427 and is 400 times hotter than Tabasco Sauce.
Held a Guinness world record of world’s hottest chilli from 2007 to 2011.
Now something about the sauce itself. ‘Extremely hot’ is the only word to describe. The unique aroma aptly warns about the hotness. Even a small quantity at fingertip will give a sudden burst of hotness leaving the unique Bhut Jolokia taste. Try at your own risk. Tastes best with Aaloo Parathas, Paneer Sandwich, Samosas etc. Start with a minute quantity or by mixing with tomato ketchup and keep away from children.
I wish the maker of the sauce, Pico, also tries ageing the sauce in oak barrels to give it a twist.