Nepal, the land-locked country in the Himalayas, has been home to tiny plantings of wine-bearing vines since the late 20th Century. Now, as the nation’s appetite for wine increases (in line with its neighbors India and China) demand for locally produced wine is increasing. The high-altitude Himalayan climate is not particularly suited to Vitis vinifera vines, so local wines are made from a variety of different fruits and herbs.
The Himalayas dominate the landscape in Nepal, and the production of fruit wine usually takes place on the southern edge of this mighty mountain range. Even on the flatter land south of the Himalayas, height above sea level is still around 2200ft-3200ft (800-1000m). The small Himalayan town of Jomsom claims to have the highest grape-growing vineyards in the world, 9000ft (2750m) above sea level. However, this claim is not without controversy – vineyards high in the Andes of Salta, Argentina are said to reach even higher altitudes.
While there are some small plots of land dedicated to grape vines, the majority of Nepalese wine is made from a combination of fruits and herbs. The most common fruits found in Nepalese wines are small yellow raspberries (known here as aiselu), and Himalayan barberries (chutro). Nettles, oranges and tea also feature in Nepalese winemaking. Black grapes are used in the production of red wine, sometimes spiced in a way similar to Barolo Chinato. Nepalese wines tend to fall at the sweeter end of the spectrum taste-wise, and the best examples have a spiced, almost port-like quality to them.
The sudden increase in demand for wines in Nepal has been attributed to a growing interest in Western culture, although a higher standard of living, better access to the wines of other countries, and the perceived health benefits of wine have also played a part in improving Nepalese palates. Production is on a miniscule scale and most Nepalese wines are consumed within the country's borders. However, premium rums and beers produced in Nepal can be found in other parts of the world.
