Finding time in the midst of the work week tends to be a challenge, but there are certain events for which one most definitely makes an exception. An invite from a dear friend to be a part of an exclusive private evening – a Rotarian Wine Fellowship dinner at one of the city’s newest star hotels, The Conrad, for Indian food paired with Sula wines, did not go unanswered! Starting out at The Conrad’s rooftop pool, we gathered to enjoy some bubbly – Sula Brut, and take pictures a-plenty, before we headed to our sit down dinner at Indian Durbar, The Conrad’s specialty Indian restaurant. With the co-founder of Sula, Kerry Damskey, and the brand’s chief wine maker, Karan Vasani in attendance, we knew we were in for an evening that would be both educational and delicious! I hadn’t realized that Sula has been around for close to 2 decades, or that it as one of the earlier vineyards in the country. And did you know that Sula is the brand that brought Zinfandel to India?
We started off with an amuse bouche of a miniature sized dhokla topped with a mint foam – quite living up to the name of the course! This was followed by the soup course, which was a lamb broth, simmered overnight, served with pickled lemon and tomato relish. Our appetizer was Kandhari Murgh, a wonderful spring chicken marinated with red chili spiced curd and dried pomegranate and served with dollops of the sauces. It was interesting how the combo tasted citrusy rather than having the sweetness of pomegranate. The Sula Riesling was the accompaniment for the early courses. Now if you’re a Riesling drinker, you’re likely to find this one mild, but it, as the winemakers pointed out, makes for a perfect starter wine for someone who has just begun to drink wine. And it’s unassuming nature means that it pairs well with a variety of food.
With the breaking out of the RASA wines from Sula, the evening got even more interesting. To accompany our Kashmiri Lagan ki Seekh, which had a charcoal sauce, we we were served Rasa Cabernet Sauvignon, a wine I will definitely look out for on the shelves, as too the Rasa Shiraz, which was the next pour, to accompany the main course of Hyderabadi Dum ka Nalli or Seabass Polichattu for the non vegetarians. I am usually a fan of Shiraz, and this time was no exception, offering the anticipated body and flavor. And I learned that decanting it for a bit before serving to open it up and release the aroma. While the Nalli – my choice for mains – was nice, it was the accompanying da-e-durbar and tadka saag that packed a flavor punch. A variety of naan and paratha made dipping into the gravies all that more enjoyable.
Our dinner ended with a dessert trio: Belgian dark chocolate kheer, Sonpapdi, and Kerala vanilla pod kulfi, decorated with gold leaf., and the wine poured was the Late Harvest Chenin Blanc. I must admit to not being a sweet wine fan, and usually avoid dessert wines. Sula’s Chenin Blanc was no exception, and registered quite high on the sweetness notes. So definitely for my palate, it was the two reds that worked, over the two whites served that night. Rasa Shiraz is definitely making an appearance in my drinking at home wine collection! Getting to hear first-hand, the story of Sula, the expanding team of winemakers on board, and break bread with the co-founder and chief winemaker made for a memorable experience, in the recently opened Conrad Hotel’s opulent surroundings.