HIGH SPIRITS
WINE ATTHE CLARIDGES Catering to wine lovers in the capital city, The Claridges, New Delhi, is set to introduce a new range of organic wines. Judith Sciarone, resident sommelier, The Claridges, New Delhi, talks about the Indian wine industry, the new trends and the challenges restricting the market By Saloni Bhatia
W
ine as a product is finally starting to develop its consumer base in India with more people willing to experiment with the drink. While India as a market has huge potential to grow, the real question is whether the supply meets the demand. The Claridges has been offering fine dining options through its five restaurants and will continue to enhance consumer experience with the introduction of new organic wines this month. Speaking about the organic range, Judith Sciarone, resident sommelier, The Claridges, New Delhi, says, “The new set of organic wines has been sourced from some families in Europe. This is not the first time that organic wines will be brought to the country since upscale hotel chains are already serving them. However, our wines will be at lower price points while retaining the good quality.” Sciarone moved to India in 2014 to pursue her love for yoga and discover a completely different culture. After exploring the country as a tourist, she resumed her work in the industry by leading the wine division at The Claridges. Speaking about her experience in the India market, she says, “The alcohol market in India is a bit complicated as there is no direction to where the industry is headed. The sudden changes in the rules and regulations restrict us to make decisions or be flexible
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FOOD & HOSPITALITY WORLD
NOVEMBER 16-30, 2016