As Ernest Hemingway famously wrote, “Wine is one of the most civilised things in the world and one of the most natural things of the world that has been brought to the greatest perfection.” At her upcoming workshop wine educator and sommelier Gargi Kothari hopes to move beyond the notion that great wine begins and ends with France. “It’s not just about drinking French wine,” she says. “There are great wines in every corner of the world. It’s about your personal preference.”
Georges Lorentz, the seventh-generation owner of Gustav Lorentz in Alsace
Drawing from her recent visits to Bordeaux, Loire, Alsace, Burgundy, Northern Rhone and Beaujolais, Kothari will guide participants through six distinct French wine regions, explaining why wines from each taste completely different. Built around experiences from landmark estates and small producers, the workshop explores how every decision, from the vineyard to the cellar, shapes the final wine.
The barrel room at Maison Gustave Lorentz
For Kothari, everything begins with terroir, an umbrella term for the factors that affect a grape during the growing process. Soil, rainfall, sunshine, elevation, slopes and climate all influence the aromas, flavours and tannins that eventually end up in the glass, forming a key part of the session.
The vineyards of Saint Romain village in Burgundy
Participants will also learn how Bordeaux’s largely flat vineyards, moderated by the Atlantic Ocean, differ from Burgundy’s rolling hills and its more extreme weather, before moving to Northern Rhône’s warmer Mediterranean climes, and Alsace’s rain-shadow conditions. “While Northern Rhône supports grape varieties suited to higher temperatures, Alsace is known for crisp white wines ranging from light-bodied to full-bodied styles, alongside sweet wines. The grape varieties are surely different. Therefore, the styles of wines are also extremely different,” explains Kothari.
Gargi Kothari
The workshop will also spotlight wines that stood out during Kothari’s journey, including Château Desmirail in Margaux, which she describes as “absolutely stunning”, Albert Bichot in Burgundy and the E Guigal estate’s celebrated La Mouline, a single-vineyard Côte-Rôtie from Northern Rhône, offering participants a deeper understanding of the stories, landscapes and terroir behind every glass.
On July 26; 6 pm to 8 pm
At World Of Wines, Foreign
Liquor Shop, Barrister Rajni Patel Marg, Nariman Point.
Log on to urbanaut.app
Cost Rs 4000
Wine meets cheese
According to Kothari, wine and cheese pairing follows a simple philosophy: “What grows together, goes together.” The idea is to create balance, ensuring neither the wine nor the cheese overpowers the other.
Loire whites + goat’s cheese: Soft or semi-soft goat’s milk cheeses from France’s Loire region pair well with crisp Chenin Blanc and Sauvignon Blanc. The high acidity in both the cheese and the wine creates a balanced pairing.
Full-bodied reds + aged hard cheeses: Robust cheeses such as aged Cheddar or aged Parmesan pair best with full-bodied red wines, as their stronger flavours complement the wine rather than being overpowered by it.
