An Audrey Hepburn-Inspired Wine Tasting at District150 by Quorum
On a rainy evening in Hyderabad, sommelier Ruchika Singh led a warm, sensory-rich journey into the world of wine—free of jargon, full of presence.
On a rainy Saturday evening, District 150 by QUORUM hosted The Beginner’s Guide to Wine, a cozy and immersive experience for curious sippers and seasoned wine lovers alike. With flickering candles, gentle jazz, and a drizzle outside, the stage was set for a soulful exploration of wine, hosted by the effervescent Sommelier Ruchika Singh.
“My name is Ruchika. I am a sommelier, a former hotelier, and my passion for wine started very early on in life,” she began, her voice warm, inviting. “The more you learn, the more you explore, the more you taste… the more you realise how little you actually know. And that’s the beautiful part about wine.”
Ruchika made sure the evening wasn’t about jargon or technicalities. “I will try not to use sommelier terms,” Ruchika promised. “Let’s keep it personified—based on aromas we recall, feelings we can understand. By the end, hopefully, you will know a bit more about wine, your palate, and maybe even each other.”
But first, a pause. A moment of mindfulness.
Ruchika guided the guests through a grounding breathwork session. “Close your eyes. Forget the noise, the rain, the world outside,” she encouraged. “Let’s become aware of our breath… Feel your heartbeat. Is it slowing down?” Guests followed her lead, drawing in deep breaths, exhaling with an oceanic whoosh, rubbing palms together, sensing warmth, texture, air, fragrance.
“This isn’t just about relaxing,” she explained. “When we taste wine—or anything—we use our senses. But in our fast-paced world, our senses are often overwhelmed. And if your senses are already tired, your mind won’t register what you taste. So mindfulness helps us taste better.”
Then came the first pour—a sparkling wine from Italy. “This,” said Ruchika, raising her glass, “is Audrey Hepburn in a bottle. It’s a tribute to Breakfast at Tiffany’s—elegant, subtle, lively.” The wine, from the Pasqua family, was a frizzante, or semi-sparkling wine. “Think of it as the baby sister of a Champagne. Gentle, not too fizzy, but full of character.”
She invited everyone to listen to the bubbles. “Bring your glass close to your ears. Can you hear it?” Then to sniff. “Don’t judge. Befriend your wine like you would on a first date. Get to know it.”
Ruchika took the room through a tasting ritual. “Take a decent sip—at least 5 ml—so the wine covers your palate. Swirl it around like a tornado on your tongue. Breathe in through your mouth as you sip—yes, slurp! Our senses need air to activate flavours.”
To explain the importance of aroma, she asked guests to try sipping with their noses pinched. “Notice the difference? Without aroma, there’s no depth. It’s why we started with breathwork. Wine needs our full attention.”
Then, a bit of trivia. “Did you know there are over 5,000 grape species? But only one—Vitis vinifera—is used for making commercial wines. Table grapes won’t do. And each grape has its own drama. If it’s too hot or cold, it will ruin your wine!”
Chardonnay, she said, was “a stubborn grape. Very unapologetic. If the weather messes up, the grape shows it all in the bottle.” Riesling, on the other hand, is the only white variety that can be aged for over a hundred years. As the tasting progressed, guests explored the wine with cheeses and fruits. “Try it with Manchego,” Ruchika suggested. “Something creamy. The effervescence will cleanse your palate.”
Next up was a Pinot Grigio from Verona. “Think of her as a friendly girl-next-door,” said Ruchika. “Light, easygoing, but when aged, she develops layers.”
As guests sipped the pale yellow wine, she shared more: “This 2022 vintage is young. Wines are living—they evolve in the bottle. Always store them in a cool, dry place, and if it has a cork, let it sleep. If the cork dries out, oxygen will creep in, and the wine spoils.”
Have you ever wondered why the same grape, from the same year and soil, tastes different across a river? Well, Ruchika had an answer “It’s terroir. Even a slight shift in microclimate, elevation, or airflow can change the ripeness and flavour of the grape. That’s why winemaking is part science, part soul.”
The beautiful night at District150 by Quorum at Knowledge City, Hyderabad wrapped up with new friendships, fuller palates, and a deeper understanding of what lies inside a simple glass of wine. “Wine isn’t about fancy labels or expensive bottles,” Ruchika said in parting. “It’s about presence. A connection to your senses. And discovering a little bit more about yourself with every sip.”
