An Audrey Hepburn-Inspired Wine Tasting at District150 by Quorum

“My name is Ruchika. I am a Sommeliere, an old hotelier, and my passion for wine started very early in life,” he started, his voice is warm, inviting. “The more you learn, the more you discover, the more you’ve really taste… You really realize how little you know. And the beautiful part of this wine.”

Ruchika made sure that the evening was not about jargon or techniques. Im I will try not to use the terms Sommelier, Ruchika said Ruchika. “Let’s make it personal – let us withstand the aromas and emotions we can understand. In the end, I hope you will know a little more about wine, palate and maybe each other.”

But first a pause. A moment of awareness.

Ruchika guided guests during a breath session. “Close your eyes. Forget the noise, the rain, the world outside,” he encouraged. “Let’s realize our breath… Feel your heartbeat. Is it slowing down?” The guests followed their leadership, took deep breaths, breathed with a Whoosh of the ocean, brought the palm together, perceived temperature, texture, air, odor.

“This is not just about relaxation,” he explained. “When we enjoy the wine-or we use any of our things. But in our fast-paced world, our senses are usually overwhelmed. And if your senses are already tired, you do not record that you enjoy your mind. So awareness helps us to taste better.”

Then the first spill came – a foamy wine from Italy. “This,” Ruchika said, lifting his glass, “Audrey Hepburn is in a bottle. Wine from the Pasqua family was a frizzante or a semi -character wine. “Think of this as the sister of a champagne. Gentle, not very gas, but full of character.”

He invited everyone to listen to the bubbles. “Bring your glass closer to your ears. Can you hear?” Then to smell. “Don’t be a friend like you at the first appointment with your wine. Get to know it.”

Ruchika took the room from the tasting ritual. “Take a good sip – at least 5 ml – so the wine occupies your palate. Turn around like a hurricane in your tongue. Breathe in your mouth while sipping – Yes, Slurp! He needs air to activate our feelings.”

In order to explain the importance of Aroma, the guests asked their noses to sip their noses. “Did you notice the difference? There is no depth without aroma. So we started with breathing work. Wine needs all our attention.”

Then a little trivia. “Did you know that there are more than 5,000 types of grapes? But only one – Vitis Vinifera – is used to make commercial wines. Table will not make grapes. And every grape has its own drama. If it is too hot or cold, it will ruin your wine!”

“He said it was a stubborn grape. Riesling is the only white variety that can age for more than a hundred years. As the tasting progressed, the guests discovered the wine with cheeses and fruits. “Try it with Manchego, Ruchika Ruchika suggested. “Something creamy.

Next was a pinot Grigio from Verona. Ruchika said, think of him as a friendly girl-cup, ”said Ruchika. “Light, easy, but when you get older, layers develop.”

While the guests sipped pale yellow wine, he shared more: “This is 2022 vintage young. Wines are alive – they are developing in the bottle. They always hide in a cool, dry place, and if there is a mushroom, leave asleep.

Have you ever wondered why the same grapes in the same year and soil have a different taste throughout a river? Ruchika had an answer, “Terroir. Even a slight change in micro climate, height or airflow can change the maturity and flavor of grapes. So wine making is partly science, partly spirit.”

Region in Quorum in the region150 in the region150 beautiful night, Haydarabad new friendships, fuller palates and a simple glass of wine with a deeper understanding of what was in a deeper understanding. “Wine is not about fancy labels or expensive bottles, Ru Ruchika said in the separation. “This is a connection with your senses. And to discover a little more about yourself with every sip.”