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Narmada Winery Gets Top Honors

Narmada Winery Yash-Vir 2014, a red wine made of the classic Bordeaux grapes, was named Best of Class at the San Francisco Chronicle Wine Competition. Over 7,000 entries from 28 states were judged, making this the largest competition for American wines in the world. According to the organizers, the Best of Class award “provides consumers with an easy reference guide to delicious and affordable wines based on insights from industry specialists.”

Narmada Yash-Vir 2014 will also make its debut in Wine Enthusiast Magazine in April, with a review and rating of 90 points. This is the first time a Narmada wine will appear in a national publication. Wine Enthusiast Magazine was founded in 1988 and delivers hundreds of wine, spirits and beer reviews as well as wine news, features, travel, recipes and more in both print and online formats.

The name “Yash-Vir” holds special meaning for owner/winemaker Dr. Sudha Patil. “Yash and Vir are two of our grandsons,” she says. “And in my native language, Yash is the word for Success, and Vir means Bravery.”

The wine bears this name in recognition of the bravery it took Sudha and her husband Pandit to embrace the still-young Virginia wine trade “at our age.” They bought the land, originally a hay field, in 1999 when there were fewer than 100 wineries in the commonwealth. “This is our retirement dream, and we are putting our all into producing quality wines made from 100% Virginia grapes,” she continues.

For the Success part of the equation Sudha expresses gratitude to the winery’s fans and guests. “We love it when neighbors and friends feel at home here,” she says. “We are so proud to be a part of keeping Virginia in farmland.”

Narmada Yash-Vir 2014 is made with Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc from the winery’s estate vineyards and other Virginia grower-partners. It is a compelling wine, rich mahogany in color with evocative aromas of black fruits and cedar. On the palate, deep black cherry and cassis notes are etched with nuances of sage and bayleaf. Medium tannin and vibrant acidity contribute to the lingering, well-structured finish.

A previous vintage of the same wine, Narmada Yash-Vir 2010, was named one of the top 12 wines in the state at the 2015 Virginia Governor’s Cup Competition. In all, Yash-Vir though every vintage it has been made, has received 9 gold medals.

Food affinities include dishes such as Lamb Rogan Josh (see recipe below); Seared Duck Breast with Caramelized Turnips; and Mushroom “Steak” with Lentils, Smoked Paprika and Garlic Cream.

Narmada Yash-Vir 2014 retails for $38 and is available at the winery at 43 Narmada Lane, Amissville, VA 20106 and through the winery’s online store at

Lamb Rogan Josh

Recipe by Chef Vikram Sunderam, Rasika, Washington, DC

Serves 4-6 people


1/4 cup canola oil

2 pounds boneless lamb shoulder, cut into 1-inch pieces

Kosher salt

2 onions, thinly sliced (3 cups)

2 tablespoons minced fresh ginger

2 garlic cloves, minced

1 tablespoon plus 1 teaspoon Madras curry powder

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 bay leaves

One 14-ounce can tomato puree

1 cup plain whole-milk yogurt

2 cups water

1 teaspoon garam masala

Cilantro leaves, for garnish

Basmati rice and warm naan, for serving

In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.

Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.

Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.