www.redgrapesindia.com The presentation was presented during my PG in wine marketing at EIT, New Zealand.

1. JOURNEY OF INDIAN WINE, AND
GROWING INDIAN WINE INDUSTRY.
Presented by – Vikrant K. Holkar

2. INDIA ON WORLD MAP

3. INDIA

4. ABOUT INDIA

5. ABOUT INDIA

6. JOURNEY OF INDIAN WINE.
• Vedic Period (1st to 2nd Millennia BCE)
•Harappan Civilization (2600-1900 BCE)
•Iron age (1200-1BCE)
•Maurya Empire (321-184 BCE)
•Chola Empire (300 BCE – 1279 CE)
•Middle Kingdom (1CE – 1279 CE)
•Gupta Empire, Chalukya Empire, Pala Empire (280-1174 CE)
•Mughal Empire (1526-1858)
•Portuguese (1600)
•British Raj (1858-1947)

7. VEDIC PERIOD (1ST TO 2ND MILLENNIA BCE)
• In Vedic Period Wine was often referred
as “SOMARASA” (Soma- Squeezing
juice from plants, Rasa- juice.)
• It was believed to be associated with
god ‘INDRA’ (King of Gods / Lord of
Heaven)
• It bestowed long life and responsible for
removal of sins from the heart and takes
away the diseases from the weak and
destroy untruth and condemns false
dignity.
• Also the reference of Drakshasava
(Sanskrit word for wine) is found in
Ayurveda texts which was basically a
delicious digestive preparation made from

8. HARAPPAN CIVILIZATION (2600-1900 BCE)
 There were artefacts found at the sites of Harappan
Civilization (mature period 2600–1900 BCE).
 Surai (Container for Somarasa/Drakshasava) was
discovered, which was used to store wine in Harappan
Civilization.
 Harappa now belongs to Pakistan.

9. AFTER VEDIC PERIOD AND HARAPPAN
CIVILIZATION
• Iron age (1200-1BCE)
• Maurya Empire (321-184 BCE)
• Chola Empire (300 BCE – 1279 CE)
• Middle Kingdom (1CE – 1279 CE)
• Gupta Empire, Chalukya Empire, Pala Empire (280-1174 CE)
 Where wine was despaired, and was no more considered
as Holy drink.

10. MUGHAL EMPIRE (1526-1858)
 European travellers brought wine
to the courts of the Mughal
emperors Akbar, Jehangir and
Shah Jehan.
 Red wines (Kandhari, Anguri) and
white wines (Bhokri, Fakdi, Sahebi
etc.) that were produced for the
royal fervour.
 The Islamic rulers forbade drinking
as per their religious norms.
However, during the medieval
period several rulers had the habit
of drinking in courts during
ceremonies and celebrations.
 Drinking has always remained a
social taboo and therefore no
culture of social drinking could ever

11. PORTUGUESE (1600)
 Portuguese (1600) settlers who not
only improved the wine they found
in the 16th century when they came
to Goa.
 introduced a new variety of wine for
the Indian sub-continent.
 Vindaloo a dish of meat (pork or
rabbit), with red wine and garlic. The
practice started by sailors of
keeping meat in barrels of wine
laced with garlic properly mashed
with spices of India.
 The famous Persians wine, Shiraz,
which was often sent to the Mughal
Emperors in India.
Vindaloo
Dish

12. BRITISH RAJ (1858-1947)
 Wine began becoming more and
more familiar throughout India
due to the British influence.
 As cost of shipping wine to India
was very high, the British
planted vineyards, in Surat, and
also in Kashmir.
 Indian wines were exhibited and
favourably received by visitors to
the Great Calcutta Exhibition of
1884.

13. CURRENT INDIAN WINE INDUSTRY.
 Several such episodes helped in
keeping the interest regarding the
wine alive. And eventually after a
long pause of several years it was
revived yet again in 1985. Chateau
Indage winery established in 1985,
Studied wine and brought new
technology from European
countries.
 It was 2002 when Vinsura winery
(1ST winery at ‘Wine Park’) was
established and focused Indian
government to look towards winery
as a farmers business.

15. NASIK VALLEY WINE CAPITAL OF INDIA
• Main river is
Godavari.
• Darna dam is situated
at 20 Km. Nashik.
• Gangapur dam at 10
kms from Nasik.

16. NASHIK VALLEY “WINE CAPITAL OF INDIA"
 Nashik is located on the northwest
of Maharashtra, 182 km from
Mumbai (Economic Capital of
India)
 Nashik is known as the land of
farmers.
 The wine culture is growing at an
alarming speed for both growers
and wine makers. Nashik was
famous for its table grapes for a
very long time, early 1900.
 Nasik is also famous for Onion
productions, Asia's largest Onion
market is in Nasik.
 Nasik Valley is 2000 ft. above sea
level, near tropic of cancer.
 80% of grape production in India is
contributed by Nasik region.

17.  Nashik lies on western edge of the Decan Plateau,
surrounded by Sahyadri Mountains which is a volcanic
formation. The soil here is primarily black and some places
Brown sandy, Red-brown earth over heavy clay.
 Nasik has the highest arable land-size ratio and has
different agro climatic regions making it suitable to produce
numerous varieties of fruit and vegetables around the year.
Grapes are amongst the most commercially important
crops with around 35,000 hectares of cultivated area with
an annual production of 9 lac metric tons, The main variety
of table grape grown in Maharashtra is Thomson Seedless,
which is exported mainly to UK, Middle East and Far East
 Degree days that are available during September to
March 2200-2750.
 3rd Largest city in terms of Industrialized in Maharashtra.
NASHIK VALLEY “WINE CAPITAL OF INDIA"

18. NASHIK VALLEY “WINE CAPITAL OF INDIA"

19. NASHIK VALLEY “WINE CAPITAL OF INDIA"
Temperature at Nasik Valley

20. NASHIK VALLEY “WINE CAPITAL OF INDIA"
Rainfall in Nasik Valley

21. NASHIK VALLEY “WINE CAPITAL OF INDIA"
Major Wine varieties grown
Whites – Chenin Blanc, Sauvignon Blanc.
Reds- Zinfandel, Syrah, Cab Sav.
Most farmers do organic farming, use of
Vermi compost, and various organic
fertilizers.
Major Disease
Downey mildew (in winters)
Powdery mildew (in monsoon)
Mealy bug
Beetle
No Phylloxera problem.

22. NASHIK VALLEY “WINE CAPITAL OF INDIA"
Harvest (vintage) period = Mid Feb –
Early April.
Vintage takes place at the beginning of
summers and end of winters , which
gives the grapes warm days and cool
nights.
As the daytime temperature is
between 25 to 30 degrees centigrade,
grapes are early morning harvested
and brought to the wineries before
noon.
The method of production is same as
New World wine producing methods.

23. NASHIK VALLEY “WINE CAPITAL OF INDIA"

24. 24
36
44
51
58
0
10
20
30
40
50
60
70
Wineries in Maharashtra
2004 2005 2006 2007 2008
NASHIK VALLEY “WINE CAPITAL OF INDIA"
Total Number of Wineries in India = 62
Total Number of Wineries in Maharashtra State = 58

25. NASHIK VALLEY “WINE CAPITAL OF INDIA"
Production Above – 5
million
Production Above – 2.5
million
Production below – 2 million

27. INDIGENOUS WINERIES
 Sula ( Nashik)
 Indage (Maharashtra)
 Grover Vineyards (Banglore)

28. INTERNATIONAL
 Nine hills is the only international brand in India by
Seagram's owned by Pernod Ricard India
 Nine hills is an established winery in India
 Varieties are Cab - Sav, Shiraz, Sav - Blanc,
Chenin Blanc, Rose (Shriaz)

29. Red Wine,
53%, 11198000
White Wine,
40% 8486000
Rose, 5%,
997000
Sparkling
wine, 2%,
440000
Wine production (2008)

30. Strengths Weaknesses
 Urban population is
increasing
 Youth are craving an
alternative to hard liquor and
developing a more refined
taste
 Wine is becoming more
acceptable to women
 Wine is difficult to store in
terms of refrigeration
 Lack of wine knowledge
 Religion

31. Opportunities Threats
 Drinking Population over
200 Million people
 Domestic Consumers have
increasing disposable income
 Global Market player
(B-R-India-C) nations
 The India Constitution
discourages alcohol
consumption
 Religion
 Advertising for alcoholic
beverages is not permitted

32. ETHNICITY

33. Wine consumption
2004 2005 2006 2007 2008
Total Wine production in Maharashtra
state
3014500 5464000 9479000 13276000 21121000
0
5000000
10000000
15000000
20000000
25000000
Litres

34. Wine Tasting

35. Wine No –
1
Vinsura Chenin Blanc
2008
Composition –
Ethyl alcohol - 12.46% v/v
Reducing residual sugar – 12.6 gm/lit
pH – 3.39
Total Acid – 7.145 g/lit
Volatile Acidity – 0.36 g/lit
Free Sulphur Dioxide – 25 mg/lit
Total Sulphur Dioxide – 135 mg/lit

36. Wine No –
2
Vinsura Rose (Cab-Sav) 2008
Composition –
Ethyl alcohol - 12.5% v/v
Reducing residual sugar – 13 gm/lit
pH – 3.40
Total Acid – 5.550 g/lit
Volatile Acidity – 0.48 g/lit
Free Sulphur Dioxide – 32 mg/lit
Total Sulphur Dioxide – 112 mg/lit

37. Wine No –
3
Vinsura Shiraz
2008
Composition –
Ethyl alcohol - 13% v/v
Reducing residual sugar – 5 gm/lit
pH – 3.89
Total Acid – 5.500 g/lit
Volatile Acidity – 0.60 g/lit
Free Sulphur Dioxide – 29 mg/lit
Total Sulphur Dioxide – 120 mg/lit

38.  Wine has travelled a long way through time
and the occasion is ripe for claiming the
position it deserves. If the policies are set in
tune then sooner the status of wine will
definitely get a great boost in the Indian
scenario.

39. FINISH
Dhanyavad (Thank you)