The ‘once-in-a-generation’ India–New Zealand Free Trade Agreement (FTA) has brought cheer to wine enthusiasts and industry professionals alike.Reported by NDTV.
For Shubham Upadhyaya, sommelier at chef Manish Mehrotra’s Nisaba restaurant in Delhi, the development is particularly exciting.
According to NDTV.. With the FTA paving the way for a reduction in the peak tariff on New Zealand wine imports—from 150 per cent to 83 per cent over the next 10 years—Upadhyaya believes that the seven New Zealand labels featured on his curated list of 98 wines from around the world will soon become more affordable. As a result, he expects these wines to see increased interest from customers within the next two to three years.
But will consumers have to wait a decade to feel the impact of these duty cuts? Drawing a comparison with the India–Australia Economic Cooperation and Trade Agreement (ECTA), sommelier and corporate trainer Gagan Sharma explains that even though the agreement was signed in 2022 with phased duty reductions, price drops are already visible on restaurant menus. "New Zealand wine prices, too, will be impacted within a couple of years," Sharma said by NDTV.
Chef Manish Mehrotra, who has long featured New Zealand Sauvignon Blancs on his menus, explains their enduring appeal. A New Zealand Sauvignon Blanc—often referred to as ‘sauv blanc’—is fresh due to the country’s pristine air quality, gently acidic (which helps cut through rich Indian ingredients like ghee, butter, and spices), and mildly sweet. These characteristics make it an ideal companion for Indian cuisine.
The wine is especially suited for summer, offering a refreshing option as temperatures rise—particularly relevant at a time when climate discussions are dominated by concerns around the El Niño effect and rising heat.
Interestingly, Mehrotra’s preferred pairing for a Marlborough sauv blanc is not a conventional fine-dining dish, but chaat. Whether it’s bhalla papri chaat or palak patta chaat, he considers it a perfect match—challenging the notion that wine pairings are only for connoisseurs.
At the Taj Mahal Hotel in New Delhi, Abhiroop Dey, restaurant manager and sommelier at Captain’s Cellar, also highlights the versatility of New Zealand wines.
He recommends pairing a sauv blanc with the Triphal Spiced Pan-Seared Chilean Sea Bass served at Varq, the hotel’s pan-Indian restaurant. Triphal, a pepper native to the Konkan coast and Goa, adds a unique flavour dimension.
"The beauty of the New Zealand Sauvignon Blanc is that it pairs well with both Indian and Chinese food," Dey says. He adds that the relatively high prices of these wines have been a barrier for customers, and any reduction will not only boost interest but also encourage guests to explore different varietals and boutique labels.
Among these is the New Zealand Pinot Noir, a red wine often compared to its French Burgundy counterpart. However, the New Zealand version is typically lighter-bodied and more fruit-forward.
Subhash Arora, founding president of the Delhi Wine Club, recalls enjoying a Pinot Noir from New Zealand’s Otago region during a recent dinner at Banng, the modern Thai restaurant in Gurugram helmed by Michelin two-star chef Garima Arora. "I chose Pinot Noir over the other options available," Arora says.
At Olive Bar & Kitchen in Mehrauli, executive chef Dhruv Oberoi recommends Pinot Noir as the perfect pairing for his Nilah Cheese Soufflé. The dish uses a Stilton-inspired blue cheese from Eleftheria, the artisanal cheese brand that recently gained recognition for winning a ‘Super Gold’ and two gold medals at a prestigious global competition in Brazil—an achievement acknowledged by Prime Minister Narendra Modi.
Blue cheese also features in Mehrotra’s pairing for Pinot Noir. His Mutton Seekh Kabab with butter and blue cheese is complemented perfectly by the wine, which balances the richness of the dish.
The FTA is expected to reignite interest in New Zealand wines across India. For Upadhyaya, it could open doors for wine lovers to explore lesser-known regions such as Otago, Hawkes Bay, and Martinborough, and experience the diversity of offerings from the country.
For many, this marks the beginning of a new chapter in India’s wine culture—one where accessibility meets exploration, and global flavours become more approachable.
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