A pre-winter evening in Calcutta saw the chief winemaker of Jacob’s Creek — Ben Bryant — hosting the Reserve Table at Hyatt Regency where three different Jacob’s Creek wines were paired with the fare at La Cucina. Part of a five-city tour, the evening was conceived as a way to introduce Indian wine drinkers to the wines from Barossa region in Australia.

The winemaker, who considers among things that give him a high “meeting new people, travelling and my kids”, is a believer in the adage the proof of the pudding lies in eating, or rather, in this case, the proof of the wine lies in drinking it. 

This passionate traveller, whose last holiday took him to Fiji, was a mix of excitement and disappointment during his first visit to the city. “It’s great to be able to travel, but you don’t get a sense of any city if you’re there just for a day”. His tip for young parents keen on travelling: “Get them started young.” And yes, he admits, having an iPad or an odd gadget or two helps, but “only in moderation” he warns. 

From parenthood to pouring wines, how does he manage it all? “I am lucky my wife is supportive. I certainly don’t do as much as I should be able to, but she knows how to pull my heart strings,” he confesses.
Back to the wine he poured for Calcutta, he assures, “we want the wine to be enjoyed alike by people who know a lot about wine and people who have just started to appreciate wine.” Now since that covers us all, we know what wine resolution this year will include. 

Jacob’s Creek

From: Barossa region, Australia
Named after: The original settler — William Jacob — on the banks of the creek which was later named after him. His cottage still stands.
Awards: Was the world’s most awarded winery in 2014 based on its performance at international wine shows from Feb 1, 2013 to January 31, 2014.
It is the top imported Australian wine brand in India.
Calcutta: In most retail outlets.

Tasting notes:

Sparkling Chardonnay Pinot Noir 

Taste: Rich, citrusy fruit flavours enhanced with creamy, nutty, yeast characters.
Smell: Fruity with notes of lemon, citrus, red currants.
Paired with: Polenta-crusted Aubergine Filled with Goat Cheese, Rucola Salad.

Reserve Adelaide Hills Chardonnay

Taste: Fruit flavours like white peach, creamy texture.
Smell: Fruity bouquet of citrus, white peach and fig, with cashew and cedar.
Paired with: Roasted Chicken Tortellini, Tomato Butter Emulsion.

Reserve Barossa Shiraz

Taste: Spicy black fruits, subtle oak flavours with a silky finish.
Smell: Blackberry and clove, hints of allspice, vanilla caramel oak.
Paired with: Lamb.

Pictures: Arnab Mondal