Celebrating Red Wine Day to strengthen the bond of love and affection-Puri

Jaswant Singh Puri/ August 28,2025

Red Wine Day is celebrated worldwide as a dedication to happy gatherings, where the wine is shared with loved ones along with various varieties of tasty food items including the non-vegetarian. Red Wine, taken with a friend/relative strengthens the bond of love and affection. This wine is derived from widely popular grapes called carbernet sauvignon which are large in size and contain rich flavour of blackcurrant and blueberry. On taking this wine, one feels happy and relaxed. Given below are some of the quotations by noted personalities that will enlighten the subject further.

Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.” – Benjamin Franklin **
“Wine is one of the most civilized things in the world.” – Ernest Hemingway
“Wine is the most healthful and most hygienic of beverages.” – Louis Pasteur
“A meal without wine is like a day without sunshine.” – Jean-Anthelme Brillat-Savarin

Since the author belongs to Dewan family of erstwhile princely state of Patiala, it is pertinent to mention that the Late Maharaja Bhupinder Singh of Patiala introduced Patiala Peg which is renowned worldwide. The Maharaja was fond of red wine and used to serve it to eminent guests both at Patiala and abroad.

About the medicinal value of red wine, Dr. Ajit S. Puri, well- known physician and author of globally recognised book ‘Speaking of How to Prevent Common Diseases’ says that “low to moderate consumption of red wine say one or two drinks per day is beneficial in the prevention of coronary artery disease (heart attack) and stroke.

The author sought the views of following four senior faculty members so as to further explored about this wine.

Red wine has long been celebrated as one of the worlds most popular and sophisticated beverages, admired not only for its deep flavors and aromas but also for its cultural, social, and even medicinal significance. Crafted from dark-skinned grape varieties, red wine undergoes a process of fermentation where grape skins remain in contact with the juice, giving the wine its distinctive ruby, garnet, or purple hue. The artistry of winemaking is centuries old, and red wine continues to hold an unparalleled place in gastronomy and lifestyle worldwide.

The health benefits of red wine have also contributed to its popularity. Studies suggest that moderate consumption, often defined as a glass a day, may support heart health due to the presence of antioxidants such as resveratrol and flavonoids. These compounds are believed to help reduce bad cholesterol, improve blood circulation, and protect against cardiovascular diseases. However, it is essential to emphasize moderation, as excessive consumption negates these benefits and can lead to serious health risks.

The history of red wine dates back thousands of years. Archaeological evidence suggests that wine making began as early as 6000 B.C. in regions of Georgia and Iran. Ancient Egyptians, Greeks, and Romans later embraced wine as a staple of their culture, often associating it with religious rituals, feasts, and social gatherings. Dionysus in Greek mythology and Bacchus in Roman mythology were revered as gods of wine, symbolizing celebration, pleasure, and community. Over time, the cultivation of vineyards spread across Europe, particularly in France, Italy, and Spain, which remain leading wine producers to this day.

The process of making red wine is meticulous and artful. After harvesting, grapes are crushed, and fermentation begins with the natural sugars converting into alcohol through the action of yeast. Unlike white wine, the grape skins are left in the fermentation tanks, which allows tannins and pigments to infuse the liquid, creating texture, complexity, and color. The wine is then often aged in oak barrels, which impart flavors of vanilla, spice, or smokiness, further enhancing its depth. The duration of aging determines whether the wine will be bold and robust or light and fruity.

Red wine varieties are vast and diverse, each with unique characteristics. Cabernet Sauvignon is renowned for its boldness and aging potential, with notes of blackcurrant, cedar, and tobacco. Merlot, on the other hand, is smoother and fruit-forward, offering plum, cherry, and chocolate flavors. Pinot Noir is celebrated for its elegance, lighter body, and bright acidity, making it versatile for pairing with a range of cuisines. Shiraz or Syrah is rich and spicy, with peppery undertones, while Zinfandel offers jammy fruitiness with hints of spice. Each variety caters to different palates and occasions, from casual dinners to fine dining experiences.

Culturally, red wine has transcended borders and become an international symbol of hospitality, elegance, and conviviality. In France, it is integral to the concept of terroir, which emphasizes the influence of soil, climate, and tradition on wine production. In Italy, red wine is inseparable from food culture, often served alongside pasta, meats, and cheeses. Across the globe, red wine is associated with toasts, celebrations, and intimate gatherings, reflecting its timeless role in human connection.

Pairing red wine with food is both an art and a science. Heavier wines like Cabernet Sauvignon complement red meats and hearty stews, while lighter wines like Pinot Noir pair beautifully with poultry, salmon, or vegetarian dishes. The interplay of flavors between food and wine enhances the dining experience, elevating it from ordinary to memorable.

In conclusion, red wine is more than just a drink—it is a cultural artifact, a healthful indulgence, and a symbol of celebration. From its ancient origins to modern dining tables, red wine continues to enchant generations with its complexity, flavor, and elegance. Whether enjoyed casually or during special occasions, it remains a timeless elixir that connects people across cultures and centuries.

National Red Wine Day is a celebration of one of the world’s oldest and most cherished beverages. The history of wine dates back over 8,000 years to ancient Georgia, where the earliest evidence of winemaking was discovered. Over centuries, cultivation spread through Greece, Rome, and France, evolving into a symbol of culture, tradition, and refinement. At the heart of red wine lies the grape—its quality, terroir, and varietal determine the character of the final pour.

The journey of red wine begins with careful grape cultivation, followed by stages of harvesting, crushing, fermentation, aging, and bottling. Each step influences flavor, aroma, and structure, whether it’s a robust Cabernet Sauvignon or a silky Pinot Noir. Pairing red wine with food elevates dining—full-bodied reds enhance red meats and game, while lighter styles complement poultry, pasta, and cheeses.

Beyond taste, moderate red wine consumption has been linked to health benefits, particularly heart health, due to antioxidants like resveratrol. National Red Wine Day is not only about raising a glass but also appreciating the heritage, craftsmanship, and wellness that red wine brings to our lives.

RED WINE IN FRANCE AND INDIA

Red wine is one of the world’s most loved drinks, made by fermenting dark-colored grapes. The skin of the grape gives the wine its deep red color and rich flavor. People enjoy it for taste, health benefits, and cultural traditions.

France is often called the home of wine. The country is famous for regions like Bordeaux, Burgundy, and Champagne, where some of the best red wines are made. French wines such as Cabernet Sauvignon, Merlot, and Pinot Noir are known for their fine quality and are enjoyed all over the world. In France, red wine is part of daily life. Families often drink it with meals, and it is considered a symbol of elegance, culture, and celebration. French people also believe in moderation – enjoying wine slowly and with food.

In India, wine culture is newer but growing quickly. The state of Maharashtra, especially the Nashik region, is called the “Wine Capital of India.” Here, vineyards produce red wines that are becoming popular in restaurants, hotels, and homes. Indian red wines are often softer and fruitier, which suits the taste of many beginners. Festivals like the SulaFest in Nashik celebrate wine, music, and food, attracting young people and tourists.

While red wine has long been a tradition in France, in India it is seen as a modern lifestyle choice. More Indians are learning about wine tasting, food pairing, and wine tourism. Slowly, red wine is becoming a part of social gatherings, fine dining, and celebrations.

In both France and India, red wine is more than just a drink. In France, it represents centuries of tradition and culture, while in India it reflects a growing interest in global tastes and modern living. Together, they show how one drink can connect history, lifestyle, and people across the world.

Amit Vashishth

M.Sc. Hospitality & Hotel Administration,

Dean, Chitkara School of Hospitality

CELEBRATING RED WINE DAY – THROUGH THE EYES OF A CHEF

Chef Parminder Dhillon shares insights on the culinary magic of red wine

Wine is not just a drink; it’s a journey through time, tradition, and taste. And when August 28 arrives each year, food lovers, sommeliers, and chefs like me take a moment to raise our glasses in honour of National Red Wine Day. Though not declared by the United Nations, this day has become a global celebration of culture, craftsmanship, and the joy of sharing a bottle.

Red wine is far more than a beverage. In the kitchen, it is an ingredient. At the table, it is a partner to food. And in our memories, it is a storyteller of heritage and celebration.

RED WINE IN THE KITCHEN

Marinades & Braises: Classics like Boeuf Bourguignon and Coq au Vin prove how slow cooking with wine creates layers of richness and tenderness.

Deglazing Magic: A splash of Cabernet or Merlot in a hot pan lifts caramelized flavours — what we call “fond” — into velvety sauces.

Dessert Delight: Red wine even shines in sweets, from poached pears in spiced Shiraz to a luscious red wine chocolate cake.

THE PERFECT PAIRING PARTNER

The robust tannins of Cabernet Sauvignon tame the fattiness of a ribeye steak, while a silky Pinot Noir complements roasted duck or mushroom risotto.

Vegetarian dishes aren’t forgotten either — lentils, eggplant, and earthy root vegetables come alive with a well-chosen red. Ultimately, there is a red wine suited for every meal and every mood.

A SIP OF CULTURE AND HISTORY

Every bottle of red wine carries a passport of its vineyard — the soil, the climate, and the hand of the winemaker.

From the ancient amphorae of Georgia, where wine was first made over 8,000 years ago, to the cellars of Bordeaux and the sun-drenched valleys of Napa, red wine has been central to human culture and conviviality.

As chefs often say, “food is memory.” Red wine adds another layer — it carries history in every sip.

FUN FACTS ABOUT RED WINE

Moderate red wine drinkers have lower risks of stroke and Type 2 diabetes.

A phobia of wine exists — it’s called oenophobia.

Glasses should always be held by the stem, not the bowl.

Spitting at tastings is acceptable; the aftertaste reveals quality.

Bottles are stored lying down to keep corks moist.

Women feel the effects of wine faster than men.

The Titanic’s wine cellar still had intact bottles when discovered.

One glass of red wine equals antioxidants in 20 apple juices or 7 orange juices.

“Toasting” began in ancient Rome with bread dipped in wine.

Italy is the largest wine producer, followed by Spain, France, and the USA.

WHY CELEBRATE RED WINE DAY?

Founded in 2014 by Jace Shoemaker-Galloway, National Red Wine Day celebrates the complexity and joy of red wine. Its late-August timing coincides with ripening grapes, making it a fitting start to autumn festivities.

A CHEF’S CLOSING TOAST

As chefs, we honour not only ingredients but also the traditions and people behind them. On Red Wine Day, I encourage you not just to sip but to taste with curiosity. Pair a new varietal with your favourite dish, cook with it, or simply enjoy it with friends.

Because in the end, red wine — like food — is not just consumed. It is experienced, remembered, and shared.

ABOUT THE AUTHOR

Chef Parminder Dhillon brings 32 years of practical experience in the glamorous hospitality industry, including 19 years in teaching. He is presently working as Assistant Professor and Head, Department of Tourism, Hospitality & Hotel Management, Punjabi University, Patiala, and is the founder faculty member of the department.

A life member of the Indian Culinary Forum (North India) and a member of the Chefs Association of Five Rivers, he is associated with the Indian Federation of Culinary Associations (IFCA), certified by WACS (World Association of Chefs Societies) and the Ministry of Tourism, Govt. of India.

Chef Dhillon began his career with the Taj Group of Hotels, later working with ITC Welcomgroup and other leading star hotels. He has contributed as a consultant for hotels and restaurants, guiding on kitchen setups, menu design, and recipe standardization.

His academic journey includes teaching at Chitkara University, where he introduced Molecular Gastronomy research, and serving as a visiting faculty member in food production at several hotel schools.

He has authored 14 books on Food Production and published 22 research papers in reputed national and international journals. A PhD in Gastronomic Tourism, he continues to inspire through both academia and the kitchen.

CAUTION: “Consumption of alcohol is injurious to health”

In the end, it may be claimed that red wine is a recognised drink all the world over and calls for celebration on Red Wine Day which falls on August 28, 2025 when the entire world shall share a glass of this wine. This very day happens to coincide with the birthday of the author who seeks the good wishes of the readers.