Cabernet Sauvignon



Chenin Blanc

Sauvignon Blanc

A quintessential red, the Big Banyan Merlot is divinely smooth. The ripe berries used for this wine, love the warmer climes of India, and it is evident in the plummy finish of the wine.

Pairing suggestions: Pan-fried steak, lamb burgers, roast chicken with thyme and onions, chicken tikka masala, grilled fish and red meats, caramelised onion tartlets, Bolognese and béarnaise sauces, Shepherd’s pie, cheddar and red Leicester cheese.

The Big Banyan Cabernet Sauvignon has a deep, intense personality. While the grape is harvested across the world, the warmer climes and varied soils of India make it more interesting.

Pairing suggestions: Strong pungent cheeses like the Danish Blue, steaks and chops, kormas, rich Punjabi dishes with a creamy gravy, braised lamb shanks with rosemary, moussaka and tofu with ginger-sesame sauce.

The robust personality of Big Banyan Shiraz will leave you in awe. The aromas of the berries come alive in the warmer temperatures of India.

Pairing suggestions: Sweet and spicy barbeque sauces, mushroom risotto, cold cuts like pepperoni and chorizo, barbeque preparations with smoky, charred flavours and dum biryani.

A sophisticated and elegant wine, the Big Banyan Chardonnay is the life of any celebration.

Pairing suggestions: Fatty fish, like salmon, or fish in a rich sauce, lamb curry, sashimi, buttery dishes like makhanis, avocado, prawns in garlic butter sauce, or buttery mashed potato and tortillas.

A zesty, easy-going wine, the Big Banyan Chenin Blanc pairs well with anything and any mood.

Pairing suggestions: Medium spicy curries, South Asian cuisines with sweet and sour elements, like sweet and sour pork, cream cheese, gruyere, brie and zucchini with goat cheese and pancetta.

The Big Banyan Sauvignon Blanc is perfect for an Indian summer. Its herby aromas take you to a cool garden with freshly cut grass.

Pairing suggestions: Salads with tart dressings, scallops with grapefruit and onion salad, saag paneer for a savoury flavour profile, clams cooked in parsley and butter, goat cheese tart, chicken and fish in light cream sauces and chicken or paneer tikka.

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