India is perhaps not the first place you think of when imagining vineyards and viniculture – but it’s quickly establishing itself on the world wine stage. It is a huge, huge subcontinent, with a whole cacophony of different climates, ecosystems and terroirs, which innovative winemakers are starting to utilise to create unique vintages each year.

The vast majority of India’s vineyards can be found in Maharashtra and Karnataka, on the country’s western coast, but even within these two states you’ll find a huge range of environments and soils which really impact the flavour of the wines. You’ll recognise the grape names – Shiraz, Chenin Blanc, Sangiovese – but these western varieties are given a new lease of life when grown on Indian soil.

There are hundreds of bottles out there to choose from, but these ten from Maharaja Drinks – the best place to buy Indian wine in the UK – are the perfect place to start. Pick up a bottle or two and sip them alongside one of these perfectly matched recipes and discover an even newer world of wine.

The honeyed, apricot flavours of this wine work really well with the plum glaze on this pork chop. There’s a real body to this white too, however, which means it has enough heft and boldness to stand up to the meat and punchy slaw.

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These crunchy spring rolls are filled with a fragrant prawn and pork filling, which is cut through by the lively acidity of the wine. Chenin Blanc has enough tropical flavour to stand up against the aromatic dipping sauce as well, making it the perfect match.

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Grillo – one of Sicily’s most famous grapes – and seafood always go together, and these stuffed squid are full of the Sicilian flavours the grape variety was designed for. Nashik, where this wine is produced, has a similar climate and terroir to the Italian island, making this a fantastic representation of how Indian winemaking pairs with European grape varieties.

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Tempranillo's Spanish origins are reflected in this effortless, crowdpleasing roast lamb. The fattiness of the fall-apart meat contrasts with the fruity, leathery and surprisingly smoky flavours in the wine, which has enough bold flavour to stand up to the flavourful meat.

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Sangiovese is a steak's best friend and is the go-to for big, bold cuts with lots of flavour. Pairing it with this Denver steak is a no-brainer, and the flavours of the wine go well with the peppery, tomato-based salsa without overpowering it – thanks to the elegant tannins and acidity in each sip.

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A deep, full-bodied and rich red that is full of black cherry and vanilla, with a peppery finish. It goes wonderfully with the fruity, gamey flavours in this unusual curry, which combines venison, beetroot and plenty of black pepper with other complex, smoky spices.

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The sweet berry flavours in this rose contrast well with the creaminess of the burrata and avocado in this amped-up caprese, while boosting the acidity of the tomatoes. A delightful pairing for when the sun's shining and you want to enjoy a lazy dinner in the garden.

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Made using the Traditional Method – just like French Champagne – the sparkling acidity of this Brut will cut through the fatty richness of the fried chicken perfectly. The Indian flavours in the marinade and mayo aren’t overpowering, which means they don’t mask or dominate the yeasty, bready notes of the wine.

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This is an unusual one – a wine made from strawberries grown in the orchards of Mahabaleshwar, in the Western Ghats of India. The initial hit of pure strawberry juice makes way for something more complex. Enjoyed alongside this creamy Middle Eastern dessert with a strawberry jelly to match.

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The honeyed, nectar-like sweetness of this dessert wine is packed with raisin, dry fig and nutty notes, which really work well with the intense mango in this cheesecake. The cream cheese base stops the combination from becoming too cloying, resulting in a perfectly rounded experience which elevates both the dessert and the wine.

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