Cupid’s Pick for Valentine’s Day - Sula Sparkling Rose Non-Vintage

Sula Tropical Sparkling Rosé Non-Vintage comes from a country that most people don’t associate with winemaking—India!

When I spent five months in India in the 1990s, beer was everywhere, but wine? Not so much. At the time, Indian wine wasn’t widely available, but today, the country produces 24 million bottles a year across 70 wineries (2024 statistics). Only about 10% is exported, meaning most of it is consumed domestically.

India’s winemaking history dates back to 500 BC, when Persian traders introduced viticulture. The industry took a massive hit in the early 20th century when phylloxera—a tiny but devastating insect—wiped out vineyards. It wasn’t until the 1980s that Indian wine began its comeback.

Growing wine grapes in India is no easy feat. Unlike traditional wine regions with four distinct seasons, India has just two: Wet (Monsoon) and Dry. Vines don’t go dormant in winter as they do in cooler climates. Instead, the long, hot summers and unpredictable rainfall present unique challenges for winemakers.

One winery that has mastered these challenges is Sula, India’s wine giant. It’s also the country’s most visited winery—no surprise given its proximity to Mumbai, a city of over 20 million people. Founded in 1996 by Mumbai-born Rajeev Samant and California winemaker Kerry Damsky, Sula started as an ambitious experiment on Rajeev’s family land in Nashik. Their first vintage, released in 1999, consisted of just 240 cases of Chenin Blanc and Sauvignon Blanc. Today, they produce over a million cases per year across 20 different wines!

Sula Tropical Sparkling Rosé

This fruity, fun, and fresh sparkler is made from 70% Chenin Blanc, with Riesling and Syrah rounding out the blend. The Syrah adds its delicate pale salmon hue.

Laurie’s Tasting Note

Colour: Pale salmon, lively bubbles
Nose: Yellow apple, white peach, strawberry
Palate: Soft bubbles, easy-drinking, with apple, citrus, and peach notes

Made in the Charmat method—the same process used for Prosecco—this wine undergoes its secondary fermentation in large pressurized stainless steel tanks, preserving its bright, juicy flavours.

Laurie’s Food Pairing Suggestions

For a romantic Valentine’s dinner, grilled seafood - think prawns or scallops! Serve it alongside a classic Caesar salad and finish with a custard fruit tart for dessert.

If cooking isn’t on the agenda, grab a bottle and order in some Indian food - pakoras, aloo gobi, and a creamy chicken or vegetable korma. I recommend keeping the spice level mild to medium so the flavours complement rather than overpower the wine.