Viticulture has a long and illustrious history in India, beginning during the reign of the Indus Valley civilization, at a time when it is believed grapevines were introduced from Persia. While winemaking has existed throughout the majority of India’s history, it was particularly prominent during the times when the country was under the rule of the Portuguese and the British. At the eve of the 20th century both religious doctrine and public opinion were beginning to sway towards the prohibition of alcohol.
This desire was reinforced upon the receipt of independence from the British Empire. The new Constitution named the prohibition of alcohol as one of its goals. Several areas went completely dry, and there was a significant level of government encouragement for the remaining vineyards to convert to producing table grapes and raisins. After almost a century, though, a revival of sorts occurred within the Indian wine industry, as international presences and the increasingly large size of the middle class spurred an increased demand for supplies. Within twenty years, the industry was growing at a rate of over 20% per annum.
Within the large diversity of landscapes in India, there are a number of areas with suitable climate and geography for winemaking to both take root and thrive. Many vineyards are planted at high altitudes and on slopes, so as to take advantage of cooler air and to gain protection from the wind. The altitude of the country’s vineyards range from 660 ft in Karnataka to 3300 feet in Kashmir. In the summer, the temperature can climb as high as 45 degrees Celsius (113 degrees Fahrenheit), and the winter can dip as low as 8 degrees Celsius (46 degrees Fahrenheit). Rainfall averages 25 – 60 inches in the peak growing season, which is between June and August.
India lays claim to being the home of several indigenous varieties of table grapes, which can alternately be used in the production of wine. Among the most common are Arkashyam, Amravati, and Anabeshahi. Non-indigenous varieties include the Bangalore Blue and Gulabi, while Sultana (a Turkish grape) has the honor of being the most commonly planted grape in India (It covers over half the vineyards in the country). Sauvignon Blanc, Chenin Blanc, Clairette and Zinfandel have all appeared in recent times as well.
Heat and humidity have necessitated several choices that are now common in India’s vineyards. Vines are typically supported on bamboo or wire, in an attempt to increase the amount of shady canopy cover, as well as to raise the grapes from the ground, so they are less likely to contract fungal diseases. This canopy ensures that the grapes will not be burned by the sun, and the rows are spaced evenly and widely to allow a flow of air between the plants, also helping to cool them.
The resurgence of the wine industry in India seems to be in full swing at this point. With a large number of grape varieties growing within its borders, the country has reclaimed its spot as one of the world’s preeminent wine producers, and it’s done so with remarkable speed.
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