“What Should We Drink With Indian Food?
How about Indian wine.
Don’t laugh. It’s here, imported by Dreyfus Ashby (www.dreyfusashby.com) and may soon be noticed on Indian restaurant wine lists.
Sonoma winemaker Kerry Damskey and Stanford University alumnus Raj Samant, who gave up a high-tech career in the Silicon Valley for the good grape, have expanded their Sula Vineyards production of chenin blanc, sauvignon blanc, shiraz and zinfandel (they make a zin rose) near Bombay, India, from 2,000 to 100,000 cases in seven years.”