Talk:Vineyard Vacations

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[edit] Where have all the local homemade liquers gone?

As India, goes global with her wines with Sula and Grover leading the way, I'm forced to wonder why we forget our huge array of local liquers. Ofcourse a wine spells elegance and ofcourse a certain status amongst us but I for one absolutely adore the tari made from coconut palms known commonly as the coconut toddy. It is white and sweet with a very characteristic flavour.

All over the country from Himachal in the north down to the southern states of Kerala one gets an amazing variety of rice beers. How is it that these have not been catalogued? With the disappearing indigenous rice species, the rice beers will also disappear. These Local alcoholic beverages like cholai and tari are consumed by the lower socioeconomic classes, while most workers drink another distilled beverage called Mad..Sometime ago i tasted the bhutanese ara distilled from the brewing of locally produced rice, barley and maize! I hit the roof! If you're travelling around the country especially southern India possibly Andhra Pradesh during the rice harvest time venture into the villages a little away from the main highways and the arrack is spectacular. Jharkhand and Chhattisgarh produce some awesome "hadia" while towards the north east the tribals make a killer wine with jack fruit. This is made in bamboo baskets and then collected in earthenware pots and covered with banana leaves. Another popular local alcohol that i've had is Daru, distilled from the flowers of the mahua tree. In Upper kinnaur in the Himalayan state of Himachal Pradesh, is produced a fabulous wine made from grapes called the anguri. Apparently the range is from a sweet port like taste to a dry red. So when you're out trekking in the Bhabha valley it's a good idea to get a hold of some to take back as a souvenir. Unfortunately, we seem to put food and wine in classes and castes as much as we put humans!