Wine Styles

Indian Wineries offer a diverse range of wine styles, which can be divided into two major groups.

CONSTANTLY OFF-DRY WINES are produced to serve a dual purpose:to satisfy the Indian consumers preferences for sweetness and allow the wine pair well with spicy dishes. The fermentation of these wines is arrested to achieve the required level of sweetness.

SUB-ENTRY-LEVEL WINES are produced in large quantities for the domestic markets lower segments, where the higher level of alcohol, sweetness and extremely low prices are the most important factors. These wines are not exported or enjoyed by consumers of standard wines.

INDIAN PORT is a problematic category because of provence and quality considerations. This highly alcoholic beverage is sold at bewilderingly low prices to rural Indians only.

WINE COOLERS could be a tactical product category to transit beer and spirits drinkers to the consumption of wine, but only very few producers achieve the minimum technical quality, which can be ethically traded as a cooler.
DRY STILL WINES are the most commonly produced white, rose, and red wines in India savoured by regular wine drinkers.

BLUSH, a lower alcohol level rose wine with a touch of sweetness, is produced by few wineries in India.

SPARKLING WINES represent a dynamically growing segment of the market. Chenin Blanc and Shiraz are most commonly used, though there are producers who rely on Pinot Noir and Chardonnay too. There is a wide variety of methods, including the traditional method, tank method and carbonation.

SWEET WINES represent a very small segment of the market despite the cultural affinity to sweetness. They can be produced by arresting the fermentation of extremely ripe grapes, using LATE HARVEST bunches or by dehydrating the berries, which is called the SANTO method in India.