Indian Wines Meet Washoku: Indo-Japanese Wine Dinner Delights

A fusion of Indian vineyards SULA and Japanese culinary art charmed a select group of guests at an exclusive wine-pairing soirée co-hosted by DIA PARK, AJU, and MUSUBI.

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GURGAON, INDIA – The Dia Park Premier Hotel in Gurgaon was transformed into a haven of cross-cultural elegance on Saturday evening, hosting an exclusive Indo-Japanese wine dinner that captivated a gathering of handpicked guests. Co-hosted by DIA PARK, AJU, and MUSUBI, the event brought together Indian winemaking excellence and the subtle artistry of Japanese cuisine in an evening that blended sophistication with culinary innovation.

At the heart of this rare and refined evening was the celebrated Indian winery Sula Vineyards, which curated a remarkable tasting experience by pairing its award-winning wines with a full-course Japanese menu, from delicate appetizers to a nuanced dessert. The fusion offered participants an unexpected yet harmonious combination: Indian taste meeting Japanese tradition.

“It was more than just a dinner; it was a journey of taste that beautifully married the depth of Indian wines with the finesse of Japanese gastronomy,” said one attendee, summarizing the atmosphere of exploration and delight that prevailed throughout the evening.

Wines That Told a Story: Sahil Misra, Brand Ambassador of Sula Wines and renowned Wine Sommelier, introduced to the participants some of Sula’s finest offerings, including its internationally acclaimed RASA Syrah, aged 12–16 months in French oak, known for its complex notes of dark berries, mocha, and spices. Another standout was the Dindori Reserve Chardonnay, India’s first still Chardonnay, which is partially aged in American oak and was awarded a gold medal at the 2023 Paris Wine Cup. This white wine’s citrus and stone fruit tones paired exquisitely with the light and umami-rich appetizers.

On this occasion, SULA Vineyards introduced three new and exclusive wines, which are being launched in Gurugram by the end of April. The upcoming wines include the source Sauvignon Blanc, the source Chenin Blanc, and the source Cabernet Sauvignon. This makes three more additions to ‘the source’ portfolio. The attendees were the first to exclusively know about these new avatars from the SULA winery.

Rina Koda, Managing Director, Oishiiha Seigi India Private Limited – a company known for its sumptuous MUSUBI onigiri Japanese food, Kaede Yagura, F&B Manager of DIA Park Premier Hotel, Ayaka Shibata, Manager of AJU Group of Hotels, and Amit Dubey, Sales Manager of Sula Wines, were also present on the occasion.

The evening also featured the Sula Seco, a semi-sweet sparkling Chenin Blanc ideal for champagne cocktails, and the Tropicale Rosé, India’s first wine to win gold at the International Wine Challenge in 2022. With aromas of passion fruit, peach, and a guava finish, it offered a refreshing counterbalance to heartier Japanese entrées.

For rosé lovers, The Source Grenache Rosé, hailed as India’s best, delivers a burst of citrus and tropical fruit notes that beautifully complement dishes like sushi and sashimi.

Culinary Artistry from Japan: The Japanese menu, meticulously crafted by culinary experts, guided the palate through a layered gastronomic experience. From delicate bites of seasonal sashimi and lightly grilled yakitori to hearty miso-glazed entrées and matcha-infused desserts, each course was carefully crafted to complement the wine pairing. The thoughtful selection highlighted how Indian wines could complement the layered umami of Japanese dishes, which are often paired exclusively with sake or European wines.

As a nod to inclusivity, the organizers also ensured that guests who preferred not to consume alcohol could enjoy an impressive array of mocktails and non-alcoholic beverages, each carefully designed to complement the Japanese menu and maintain the spirit of celebration.

The Hosts and the Vision: DIA PARK, known for its hospitality that brings Japanese culture to India, partnered with AJU, a leading player in the Japanese hospitality domain, and MUSUBI, a brand dedicated to weaving Indo-Japanese connections. Their collaboration created an atmosphere that was not only festive but deeply rooted in the idea of cross-cultural celebration.

A Cultural Milestone: The event served as a symbol of the evolving relationship between Indian and Japanese cultures and cuisines. As India’s wine industry, led by trailblazers like Sula, continues to gain global recognition, opportunities to experiment with new pairings and experiences are gaining momentum.

Sula’s journey, from launching India’s first Sauvignon Blanc and Chenin Blanc to establishing vineyard resorts and winning international accolades, has changed the global narrative of Indian wines. Their collaboration with Japanese cuisine at this event marks another chapter in the brand’s story of innovation and global appeal.

For the guests who savored the unforgettable pairing of Indian wine and Japanese flavors on this April evening, the experience was nothing short of a symphony—blending spice, structure, elegance, and innovation. A toast, indeed, to future fusions.

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