Wine and a combination of assorted cheese and crackers are the de ri·gueur 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 Ontario produces some of the world's best wines and has over the last few decades acquired a strong global reputation for being home to some of the world's best vineyards. 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. 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 theprogram, 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. Sanjay Makkar, 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.

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

Riesling and Onion Bhajia Riesling is a highly aromatic and fruity grape variety. It has been regarded as the greatest white wine grape for hundreds of years. Throughout history, Riesling has been revered for its vibrant personality, its pure fruit flavors, its astonishing diversity of styles, its ability to show you where it was grown, its versatility with food, and its ability to age for decades. Onion bhajias – the staple of Indian snacks throughout the year, but especially during the monsoon, pairs best with Riesling.

Pinot Noir and Chicken Malai Tikka Pinot Noir is the most highly prized wine in the world; this wine is pale in color, translucent and their flavors are very subtle. Pinot noir wines are among the most popular in the world. Joel Fleischman of Vanity Fair describes pinot noir as “the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.” Chicken Malai Tikka has a robust character that combines the strength of malai with the suppleness of the chicken, and pairs wonderfully with Pinot Noir, an utterly feminine wine.

Cabernet Franc/Cabernet sauvignon and Tandoori Mushrooms Cabernet Franc is medium-bodied red wine whose origins lie in the Basque country of France. The wine is loved for its savory, bell pepper-like flavors, medium-high acidity and mouth-watering taste. It is an ideal food pairing wine. You can find single-varietal Cabernet Franc wines, but the variety is also quite popular as blending grape in the famous Bordeaux Blend. Indians have only recently and begrudgingly incorporated mushrooms into their cuisines, and as with everything they do, they have Indianized mushrooms by shoving them into a tandoor, thus transforming it into an utterly delectable delicacy. Cabernet Franc and Sauvignon paired with tandoori mushrooms is a rare delight that is at once innovatively tasty and yet quintessentially simple and straightforward.

Baco Noir and Peshawri Kabak (lamb) Baco Noir's origins go back to 1894, when French grape breeder François Baco crossed Folle Blanche with an unknown member of the New World's Vitis riparia family. With its light to medium body, good acidity and preference for cooler climates, Baco Noir is a grower-friendly alternative to Pinot Noir. It does not express the distinctive foxy aromas and flavors of other Vitis riparia varieties, but instead shows rich fruit tones, typified by blueberry and plum.

Sauvignon Blanc and Chili Paneer Sauvignon Blanc is one of the most popular white wines in North America, often referred to as “grassy,” it is known for its refreshing crispness, which is due to its high levels of acidity and low amounts of sugar. The Sauvignon Blanc grape originated in the Bordeaux region of France, and it is believed that the grape was given the name Sauvignon Blanc from the French word sauvage, which means wild, because the grape grew like a weed throughout the region. Chili Paneer is the hot and savoury Indian appetizer that is impossible to resist. It would pair exquisitely with Sauvignon Blanc because it is diametrically opposite in composition, quality and taste. This pairing proves that opposites attract.

Chardonnay and Chicken Samosa Describing the flavors of Chardonnay is no easy task. While many Chardonnay wines have high aromatic complexity, this is usually due to winemaking techniques (particularly the use of oak) rather than the variety's intrinsic qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon. Extended lees contact while in barrel imparts biscuity, doughy flavors.  Pairing this sophisticated wine with chicken samosa is again an attempt to compliment sophistication with simplicity.

Sanjay Makkar	Arun Srivastava