Cooking Up A Délice-ious Storm

Chandon India launched its new sparkling wine variant Délice in style in Mumbai when seven well-known Mumbai chefs created delicacies to pair with this bubbly’s irreverent orld’s biggest champagne house Moët Hennessy opened a window into the world of sparkling wines when it opened its Chandon brand in India in 2013. Now, keeping to Chandon’s tradition to produce the sparkly outside of Champagne, France, it launched its latest sparkling wine variant, Délice, at Mumbai.

At a glittering soirée, held at Mumbai’s Tote on the Turf, Chandon Délice was launched into the market. Crafted at the brand’s state- of-the-art winery in Dindori, Nashik, Chandon Délice is made with locally-sourced Chenin Blanc and Chardonnay grapes — Following in the pioneering steps of the founders and continuing its search for new winemaking territories — this time from the Nashik region which has the potential to produce world-class premium quality sparkling wine.

Stéphane de Meurville, Managing Director of Moët Hennessy India, said about the launch: “Our endeavour has been not only to gain hearts, but also to introduce new consumers to the Chandon world. One way is by reaching out to consumers who currently shy away from the traditional Brut and Rosé style of drinking. Délice is our next step towards consolidating this vision. While the Indian market loves its bubbly, there is still a strong affinity for sweeter drinks and cocktails. Délice is the result of two years of extensive research and development by our team of winemakers, led by Gustavo Agostini. We believe this new product from the house of Chandon India will resonate with the Indian consumer.”

The launch event brought together seven of Mumbai’s top chefs  for a representation of Chandon Délice’s vibrant flavours. Chefs Alex Sanchez, Shilarna Vaze and Chris Perrin, Kelvin Cheung, Pooja Dhingra, Prateek Sadhu, and Viraf Patel — each prepared dishes inspired from the taste and spirit of Délice.

The décor of Chandon Délice launch, inspired by a French fête in an orchard, was a visual treat. The versatility of Délice came to life through each of the elements used to make up the décor — orange trees bursting through the bar, vibrant niches created especially for the chefs, an ice cream trolley serving Délice ice lollies, a walkway inspired by the gardens of Versailles and a lot of orange and blue.

The entire event had the guests and the chefs enthralled, and even inspired. Chef Alex Sanchez, of The Table, who paired the sparkling wine with his own variation of vada pav, commented: “When I took the first sip of Chandon Délice, I knew that I had to pair it with something spicy. The honeyed sweetness was calling out for chilli.  I wanted to create a dish which took inspiration from India but with French accents, much like Délice.” His vada pav was tempura-fried potato puree, scented with saffron, served inside a rich, delicate brioche roll.

Gaia Gourmet’s Shilarna and Chris were just too happy to cook alongside the others. “What better way to celebrate the launch of Délice than to have seven of our fellow chef (and friends) getting inspired and cooking up a storm! Our crustacea delicea was inspired by the colour and tang of kokum and the feel of something cold and yummy in the summer while sipping on a Délice on the rocks.”

“As a chef, constantly creating and innovating is the most exciting part of my job. Working within a specific brief is always a fun challenge, and I especially enjoyed creating this dish, using corn as the main ingredient. The lightness of the dish pairs perfectly with Chandon Délice, with its creamy mouth feel and refreshing fruitiness,” said Kelvin, of the Bastian and One Street Over fame.

“The fresh sharp fruity notes of Chandon Délice have inspired my desserts. I have also added a hint of spice to them, because it works so well with the Indian palate,” commented Le 15 Cafe’s chef Pooja.

Chef Prateek shared: “Tasting Délice was unlike anything we have at the moment. I think it’ll have a wide appeal to the Indian palate and will let go of a bit of the rigidity people think of when drinking bubbly. I paired it with a caciocavallo brûlée with figs, and a char sui pork belly with chicharrón and green apple which I think will complement it perfectly!”

“Chandon has always been ‘The Party Starter’ and over the many collaborative events I’ve done with them, I’ve noticed it’s not just the sparkling wine that starts the party it’s also team Chandon that keeps it going. When I first tasted Délice, I instantly understood that it is a game-changer because I had, till then, not tasted a bubbly which could go so well with Indian food. Clean, fun and bubbly – Délice is perfect for Indian flavours,” said Chef Viraf.

Ever  since  its  introduction  to  the  Indian  market  three years  ago,  Chandon  has  steadily  developed  the  sparkling wine culture with world class products — Chandon Brut and Chandon Brut Rosé.

Its  latest  offering Délice is  created especially for those who would like to drink something different from the typical Brut or the Rosé. Chandon Délice breaks traditional sparkling wine codes with its vibrant bottle and way of drinking — it is recommended to be had in a glass tumbler).

Presenting  a  sweeter,  flavourful  taste  profile,  Délice can  be  enjoyed  straight  up  chilled,  on  the  rocks  or  with a  slice  of  fruit.  It  is  priced  at  INR  1500  and  available at    leading    wine    boutiques,    hotels    and    restaurants. This  will  be  followed  by  market-launches  in  New  Delhi, Gurugram, Bangalore and Sri Lanka.