Wine and spice and all things nice

29 June, 2007

A range of semi-sparkling wines designed to be drunk with curries

and spicy food is being targeted at

the off-trade.

The three-strong range - Wine for Spice - is sourced from Cavas del Ampurdan in Spain's Costa Brava and has been created to complement Indian as well as other spicy food.

Wine for Spice consists of Viceroy White, a crisp and very dry wine designed to be drunk with mildly spiced dishes, Raja RosÚ, a fruity and quite dry blend for medium spiced dishes, and Rani Gold Aromatic, an off dry wine for hotter dishes.

Wine for Spice director Warren Edwardes is targeting the range at specialist wine retailers. "I'm hitting the off-trade first, not like Cobra beer which was established in the on-trade," he said.

"A number of restaurants are without licences, and more and more people are eating from home. There's

a market there for an off-licence next to a Indian restaurant or a take-away," he added.




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Richard Hemming MW: beware inverse snobbery

Few things can bring communal pleasure so intimately as wine. Apart from a hot tub, perhaps. Sport can trigger mass jubilation, film gives us shared empathy, but wine has a nigh-unique ability to bestow conviviality among us through a shared bottle ľ which makes it especially galling that we spend so much time divided over it.

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