Wine tasting event with Indian appetizers!

27 Apr 2017 6:30 PM | Mayank Bhatt

Wine tasting event with Indian appetizers!

The pairing of wine with Indian food from an expert Sommelier!

Ramesh Srinivasan with the ICCC leadership 

Wine and a combination of assorted cheese and crackers are the de rigueur hors d'oeuvre at most formal and informal meetings in North America; other accompaniments often include carrots, celery. It is inconceivable to pair wine with Indian appetizers.

The connoisseur of both wine and Indian appetizers would frown upon such a pairing. However, as culinary innovation, especially fusion among Indian and Western cuisine increasingly become a norm, such experimentation is acquiring a new propensity as well as acceptance.

As part of its mandate to integrate the Indo-Canadian community into the fabric of Canadian mainstream, the Indo-Canada Chamber of Commerce (ICCC) in collaboration with Humber College’s Centre of Culinary Arts & Science organized a presentation by Ramesh Srinivasan at Humber College last week on pairing of Ontario wines and Indian appetizers.

It may be pertinent to note that wine consumption has grown among Indo-Canadians as compared to the consumption of other alcoholic beverages. Equally pertinently, Indian cuisine has increasingly gained wider acceptance across Canada, and is becoming popular among a cross section of Canadian people from different backgrounds.

Ramesh Srinivasan, a wine educator who serves as a member of the Liquor Control Board of Ontario (LCBO), is a key wine enthusiast devoted to understanding the intricate nuances of wines, and has an equally keen interest in experimenting paring Indian appetizers with different forms of wine.

 Understanding taste and aroma   Appetizers need to meld with wine

Ramesh is Professor and Program Coordinator at Humber College in Toronto, with cross appointments with the School of Hospitality, Recreation and Tourism and the Business School. He is a passionate hospitality and wine educator and his professional certifications include: Certified Hospitality Educator, Certified Food service Manager, Certified Specialist of Wine, French Wine Scholar, Certified Sherry Educator, Certified WSET Educator, and holds the Wine and Spirit Education (WSET), UK Level 4 Diploma in Wines and Spirits.

He has worked in management positions in three continents of the world with leading hospitality organizations that include Oberoi Hotels and Resorts, Four Seasons Hotels, the Metro Toronto Convention Centre and the Inter Continental Hotels Group. He served as a director on the Board of the Liquor Control Board of Ontario. In 2014, Ramesh was inducted as a Fellow of the Ontario Hostelry Institute in recognition of his dedication and contribution to the culinary, food service, wine and hospitality industry, and in 2015, he received the Humber College Distinguished Faculty Award.

He holds the advanced certificate in Wine and Spirits, and has passed the certified specialist of wine program. He is teaching a program on food and wine pairing at Humber Institute of Technology and Advance Learning.

From the enthusiastic response with which the members of the Chamber participated in the program, it was obvious that the pairing of wines and Indian appetizers was an idea whose time has come. Mr. Ramesh Srinivasan gave detailed information on different wines and delved deep on the importance of pairing of wine and food.

Mr. Arun Srivastava, President, ICCC, thanked the Humber College for collaborating for this event with the chamber. The wine was sponsored by Family Wines (FMW) and Constellation Brands whereas the Indian appetizers were sponsored by Warraich Meats.

 Popularity of wines is creating a demand for innovation

The following wines were shown as pairing with the Indian appetizers.

  • Riesling, Loosen Bros ‘Dr. L’, Mosel - Germany and Onion Bhaji deep fried Onion fritters
  • Gewurztraminer, Pierre Sparr Reserve, Alsace France and Panir Tikka Tandoori Homemade cheese
  • Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand and Methi Kebab Veggie kebab with fenugreek flavor
  • Rose, Malivoire ‘Ladbug’, Niagara, Canada and Malai Tikka - Mild creamy chicken Tikka
  • Cabernet Sauvignon, Santa Alicia Gran Reserva De Los Andes, Maipo, Chile and Shammi Kebab Shallow fried minced meat (Lamb) patties
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