In 2022, during her visit to France’s Champagne region, Parekh Jain heard tales about the origins of Dom Pérignon, how champagne came to be, vineyards and all. “You hear about this storied past and suddenly it was not just a drink anymore for me.” Thus began her love affair with wine.
Even so, opening a wine-forward bar with her husband, Nischay Jain, wasn’t on her bingo card. Somewhere along the way, she realised Delhi lacked a space where wine truly took centre stage. Sure, there had been places like The Wine Company in Gurugram (now shuttered) and Perch, still running multiple outposts, but meaningful engagement with the spirit was missing.
So, Parekh Jain took matters into her own hands. In 2025, she launched Swirl Society, an invite-only wine community. A Level 3 WSET certification later, Rumour was born.
At Rumour, those learnings shine through but not in an instruction-giving way. The menu features only imported labels—no Indian wines here—but instead of mass-produced labels, it brings wines from smaller, family-run vineyards that are presented through stories and flavour profiles rather than hierarchy. A Riesling from Weingut Karl Haidle in Germany’s Rems Valley is light and crisp, edged with green apple and citrus. A Gewürztraminer from Pfalz is aromatic, encouraging slow sipping, while Soave Classico—one of Rhea’s personal favourites—is dry and mineral-driven, with bright acidity and subtle almond notes.
Even familiar varietals get a twist. A Pinot Grigio from the Fattori family, grown on volcanic soil near Terrossa, celebrates the terroir, while a Magnolia Montepulciano keeps things easy with ripe cherry and gentle oak. The Warwick First Lady Pinotage from Warwick Wine Estate is a nod to its founder, Norma Ratcliffe, one of the first female winemakers of South Africa.
As I moved through the list, the stories began to work their magic. In Italy’s Chianti region, I learned, families manually blend Sangiovese, creating distinct expressions. “It’s a grape you may have had before, but because the smaller vineyards grow it themselves and don’t add acid or sweetness to ensure consistency, the taste is completely different,” Parekh Jain explains.
The wine-forward ethos spills into the cocktail menu. Nearly half the drinks either incorporate wine or draw inspiration from it, without it feeling forced. The ingredients are minimal and flavours mostly familiar. For instance, considering no bar menu is complete without a Picante, Rumour gives the tequila drink a wine-led twist. The Vineyard Picante brings rosé with clarified green grape oleo, a gentle chilli warmth, and citrus brightness. The Winemaker’s Espresso reimagines the espresso martini with grape reduction, cocoa-nib-fat-washed vodka, and cold brew, giving it a sharper, more layered finish. Veraison sits somewhere in between, with Chardonnay, grapefruit, and subtle heat from jalapeño.
The rest of the menu plays into the idea of “rumour”. Hot Gossip, a somewhat savoury vodka-based drink, is built on clarified tomato cordial, black pepper, and habanero and is served with…an edible newspaper. Caught Red Handed blends tequila with beetroot cordial, ginger infusion and lime that arrives with your polaroid that they click on the spot, literally catching you red-handed. Gossip in the Greens is herbaceous, with gin, basil, and a basil-salt rim.
