In the bustling city of Indore, the spirit of Christmas is a year-long labor of love for many Christian households. While December marks the celebration, the meticulous preparations often commence at the very beginning of the year, centered around a cherished tradition: crafting homemade festive wine.
A Tradition Fermented Over Decades
For resident KP Simon, this annual rhythm has been unwavering for the past two decades. His journey into winemaking began when a close friend shared the foundational techniques. Through years of experimentation and refinement, Simon perfected a personal method, guided by hands-on experience rather than any written manual.
"I prepare wine using black grapes. They are available in Indore mainly during January and February, so that is when I start," Simon explained. His process is precise: after sourcing, the grapes are thoroughly washed, dried, and crushed. The crushed fruit is then combined in a glass jar with specific measures of sugar, yeast, cooled boiled water, and a blend of spices including cinnamon, cardamom, clove, and nutmeg.
The sealed jar is left undisturbed for a strict 41-day fermentation period. Following this, the liquid is carefully bottled and stored for aging. "We usually use wine that is a year old for Christmas," Simon noted, highlighting how aging allows the flavors to settle and achieve a balanced profile. A unique signature in his recipe is the use of rose petals to enrich the wine's red hue, opting for this over the more common caramelized sugar.
Family Legacies in Every Bottle
Across Indore, similar traditions thrive, each infused with family history. Dinu Parayankal Chacko started making wine over 15 years ago, learning the craft from his grandmother in Kerala. For him, the practice is deeply connected to memory and seasonality. He makes wine exclusively for Christmas, intended only for family and visiting guests.
This season, Parayankal has prepared varieties from pineapple, banana, grapes, and beetroot. His method involves a shorter fermentation cycle of about a month in glass jars. "After fermentation, the wine is stored for a few more months before it is ready," he said. This quicker process suits the lighter, fruit-forward flavors he prefers, while still ensuring the wine matures perfectly by December.
Unwritten Recipes and Lasting Significance
Among the city's Anglo-Indian families, the tradition holds profound meaning. Long-time resident Margaret D'Souza continues the custom she observed in her youth. For her, homemade wine is inseparable from festive family gatherings and meals. These fruit-based wines are prepared months in advance, bottled, and carefully reserved until Christmas week when homes are filled with cheer and visitors.
A common thread weaving through these households is the oral transmission of knowledge. Recipes are rarely written down. Instead, wisdom passes through observation, conversation, and practice, with each generation imprinting its own subtle variations. Differences in ingredients, fermentation duration, and storage methods grant every family's brew a distinct character, making each bottle a unique testament to heritage and personal touch.
This enduring practice in Indore showcases how a simple homemade drink embodies planning, patience, and the preservation of cultural identity, turning Christmas preparation into a heartfelt, year-long celebration.
