Quick question. What’s red and absolutely essential to feel alive? If your answer was blood, you’re right. But if your answer was wine, you’re ABSOLUTELY right.
Don’t get me wrong, I’m not an alcoholic, nor do I promote blatant drinking. But after meeting deadlines (and procrastinating on many of them) at work, you do need a chilled glass of — okay… Agreed.
I do sound like an alcoholic!
Which probably explains why, when an opportunity presented itself to experience arguably one of the finest vineyards in Asia, I was all in.
Just one problem, though. It was a ‘vineyard’ and not a ‘beeryard’. I had a huge mental block regarding wine. To me, it was the ‘drink of the elites’. Something Yashvardhan Raichand’s family from Kabhi Khushi Kabhie Gham would pour themselves after closing a multi-million dollar deal.
Me? Well, I was happy popping a can of beer and doing the occasional ‘car-o-bar’ every now and then. Besides, it felt like a punishable offense to drink wine in a plastic cup. Beer, on the other hand, felt like that low-maintenance friend, who was friends with some more low-maintenance friends like masala peanuts and aaloo bhujiya. Two things, which again, you can’t associate with wine at all.
It HAD to be something classy and refined. Like fine cheese, or white fish, or some gold-plated crackers deep-fried in the tears of a silver-colored unicorn, right?
But that’s where I now stand corrected, all thanks to Sula Vineyards and their Summer Swirl Tasting event.
Located one and a half hours away from Nashik airport and four hours from Mumbai, Sula Vineyards is one of the largest vineyards in the world. It attracts more than 400,000 people annually… well, 400,001 this year, if you count me.
The moment you enter the property, it becomes very clear why and how Sula has made Nashik the ‘wine capital’ of India. Spread out over a mind-boggling 3000 acres, the property is adorned with lush grape farms, restaurants, resorts, and solar panels. Over 75% of the power used on the property comes from solar energy. The grape season lasts from January to March, so if you want to see the grapes in full bloom, that’s the time you should visit. The entry ticket costs rupees 600 on weekdays and rupees 1000 on weekends and can be availed between 10:30 AM to 10:30 PM at restaurants ‘Rasa’ and ‘La Bodega’, located within the premises.
Hope I didn’t bore you with the logistics? You still there? Okay, great!
So, I was given a room at The Source, Sula’s very own resort. A night’s stay in a suite room costs anywhere between ₹10K to ₹12K for two people and gives a beautiful French Riviera vibe. I felt like I was part of a Wes Anderson movie, no kidding. This feeling doubles at night because the entire vineyard is very well lit. Remember how I told you that 75% of the power used on the property is solar energy? That entire solar energy is put to good use at night, as everything comes alive in a rather dreamy, surreal way.
To me personally, the entire property felt like it had a very calming, soothing energy. You have the option of either mapping the vineyard on foot or pedaling your way around on one of the many bicycles available on the property. And if you fancy a lake view with your glass of wine, you can opt for their other property named ‘Beyond by Sula’, just a few kilometers away from ‘The Source’ and overlooking the Gangapur lake.
Speaking of wine, I got to be part of many wine-tasting sessions, which not only gave me amazing insight into the entire process of winemaking but also altered my perception of it. To begin with, I was told that wine in a dark-colored bottle tastes the best. And if you’re still confused about which wine suits you best, the people at Sula Vineyards will be more than happy to help you!
I also realized that wine pairs amazingly well with ‘pakodas’. Which means my favorite cup of tea during a rainy season now has tough competition. And thanks to Sula’s three new canned wine variants — Rose Zin, Chenin Blanc, and Red Zin — the mental barrier of sipping wine only in a fancy glass also disappeared. All you need to do is pop a can, and you’re all set.
I came back a changed person with a newfound respect for wine and the process that makes it. Writing this piece has made me rather thirsty. So how about I pour myself a glass? Or pop a can, maybe!
Again, I’d like to maintain that I’m not an alcoholic. I just believe why whine, when you can wine, eh?
(This article is written by Abhijeet Bhatt)
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