Yogesh Nagpal one of our studious and brilliant MBA students shares his experience of an educational visit organized by the college to Chateau Indage Winery located in Narayangaon near Pune. The Winery was set-up in 1982 in research collaboration with a French Company. Mr. Shyamrao Chowgule a visionary leader and a first mover to make
this bold move to introduce wines to the conservative Indian market
and also bringing them on the world wine map. An excellent alternative to champagne is the sparkling wine known in India as Marquise de Pompadour and Omar Khayyam in the International market made from Chardonnay Ugni Blanc & Pinot Noir grapes grown in their Indian vineyards. In addition there is a range of lesser priced red and white table wines too.
So now lets see what friend Yogesh has to say –
“How can you describe the feeling of knowing how to enjoy the process of drinking a wine? This was the first time I had got an opportunity to taste Wine and I was astounded to know that it is not just having any drink. Well, at first I would like to share the Experience we had at a vineyard near Pune at Narayan Gaon; the famous Chateau Indage. It is a place where you can find how various kinds of wines and champagnes are produced. Chateau Indage is a famous Indian Brand
globally recognized for producing different varieties of Wines. Its wines and champagnes are widely found at over 18 major airports across the globe. We visited this place in a group of around 25 students from our college for an Industrial Trip in the month of October 2011. It was the period when all the wine that is manufactured is stored in huge containers and wooden barrels; however the crushing period is in the months of January to April.
We were first introduced to the manager of the Chateau Indage Restaurant, who guided all of us through the complete factory including the vineyards, the production unit, the bottling section and finally the wine tasting room. We were all excited to know the wine making process; we first saw the crushing section which was not functioning at that time, since the crushing period was over. Then we headed towards the temperature control room, where we found that they had to maintain a particular temperature throughout the production, storage and bottling section. The temperature of the storage was an extremely important factor because the fermentation of the wine was not possible above a maintained level of temperature; it was therefore maintained somewhere between 16 to 18 degree Celsius.
We then proceeded towards the storage and bottling section and what we saw was really amazing. There are two methods of storing the wine; one is known as Wine Ageing and the other is Bottle ageing. Under Wine ageing method, we saw that there were huge barrels and very huge containers of wine which had been built for storage purposes. We were able to understand why wooden barrels were used along with other tall metal containers; wooden barrels leave an aroma of its own kind, which makes the wine completely different from the rest. On the other hand in Bottle ageing method, we saw how over 20 thousand bottles of Sparkle champagne were stored and not even a single bottle was moved from its place for over two years at least because the whole composition of the drink was dependent on the placement of the bottles.
The most interesting part of the whole process was to see the final product in front of your eyes. How does it feel to hold a freshly packed bottle of wine in your hands? It was very amazing to see the placement of empty bottles which were getting filled by wine which was passed through the containers into the bottles and then the wooden knobs were plugged in, to give the wine bottles a finishing touch. Well after knowing the actual wine making process we were all eager to grab a bottle or two till we came to know that Wine tasting is an Art and we need to know it before bringing the wine near our lips.
We had complete information about the wine making; we got enough knowledge from the Manager about the various brands of wines they produce and sell throughout the globe and we were now interested to
get the Wine Wisdom. We were offered a special glass to taste the wines and were told that we would be getting around six different kinds of wines to taste. It was obvious that we were charged for that feast; hence we would be served only 10 ml of each variety. We were all told that wine has to be enjoyed thoroughly and it is a drink which is consumed slowly and has not to be gulped without getting the feel of it. When we talk about getting the feel of it, it means one should see the colour of the wine, feel its aroma, swirl it a little in the glass and then drink a small sip, spread it across the palate and the mouth and then let it sink into the throat.
I was holding a glass of wine for the first time in my hand, soon the waiter served a white wine into my glass, I saw the colour of the wine, it was amazing and then I tried smelling it, and without trying to gulp it, I sipped it a little and spread it to perfection into my mouth. There was a sweet sensation as I had the first sip, but soon I started enjoying the drink. I was trying to feel every sip of the wine and it was a sheer pleasure to taste wine with some
wisdom instead of just having it as a regular drink. Well, there is a lot to knowing about how the wine is made and how it has to be enjoyed with every sip, and I am sure I have been able to add value to your precious time reading this article”.
Thank you Yogesh for an enjoyable and lovely review it sure makes us wiser 🙂
And as Sir Winston Churchill one famously quipped “Remember gentlemen, it’s not just France we are fighting for – it’s Champagne!”