Sipping Success: An Interview with Mayank Prasad of Wine & Cheese Affaire

An interview with Mayank Prasad, Founder of Wine & Cheese Affaire

In the world of gourmet delights, Mayank Prasad stands out as the visionary founder of Wine & Cheese Affaire. With a passion for pairing exquisite wines with artisanal cheeses, he has transformed the culinary landscape, creating a unique experience for enthusiasts and novices alike.

In this interview, we delve into Mayank’s journey, exploring his inspirations, challenges, and the secrets behind his successful venture.

What inspired you to start Wine & Cheese Affaire, and what is its core mission?

Mayank Prasad: Wine & Cheese Affaire was born from a deep love for simple pleasures that bring people together.

I’ve always been fascinated by how something as timeless as wine and cheese can spark conversation, create connection, and elevate even the most ordinary moments.

What started as casual tasting nights with friends slowly evolved into a passion project—one that combined culture, craftsmanship, and community.

The core mission of Wine & Cheese Affaire is to make the art of pairing accessible, fun, and meaningful.

We’re here to demystify gourmet experiences and inspire people to slow down, savor, and celebrate life—one sip and bite at a time. Whether you’re new to pairings or a seasoned connoisseur, we want everyone to feel welcome at the table.

How do you curate the selection of wines and cheeses offered at your events?

Mayank Prasad: Curation is at the heart of every Wine & Cheese Affaire experience. We start by thinking about the story we want to tell—whether it’s exploring a specific region, celebrating a season, or highlighting artisanal producers.

From there, we hand-select wines and cheeses that complement each other not only in flavor, but in spirit.

We work closely with sommeliers, cheesemongers, and local purveyors to ensure each pairing is thoughtful, balanced, and sometimes a little unexpected.

Texture, acidity, aroma, and aging are all key factors we consider. But most importantly, we look for combinations that spark joy and invite conversation.

Each event is designed to be more than a tasting—it’s a journey through craftsmanship, culture, and connection.

What trends are you currently seeing in the wine and cheese market?

Mayank Prasad: The beverages that encompass wine and cheese are changing dramatically as a result of the changing lifestyles and tastes of consumers. The Indian wine sector is expected to grow rapidly, and a market size of USD 892 million is expected by 2033.

Key trends include the growth of the demand for premium wines, imported wines, as well as domestic production and exports, and the continuing development of wine tourism and education. In cheese, the interest by consumers in artisanal and specialty cheeses has also increased, especially by millennials and Gen Z.

There is development momentum in plant-based cheese, lactose-free options, and functional cheese products that are aligned with health and sustainability.

Also growing in importance to consumers is the pre-packaged convenient on-the-go forms of cheese targeted towards busy urban customers.

These changes indicate the move toward premiumization as well as health in the food and beverage sector towards experiential consumption.

What challenges have you faced in promoting wine and cheese culture in India?

Mayank Prasad: Promoting wine and cheese culture in India has been both exciting and challenging. One of the biggest hurdles has been overcoming the perception that wine and cheese are niche or elitist indulgences.

Many people still associate these experiences with foreign or luxury lifestyles, rather than seeing them as approachable and enjoyable everyday pleasures.

Another major challenge is awareness and education. While there’s growing curiosity, there’s still limited understanding of wine varietals, cheese types, and how to pair them.

Creating a tasting culture—where people truly take time to savor and explore—requires a lot of storytelling, experiential events, and demystifying the basics.

We also face logistical challenges like inconsistent availability of quality cheese and wine, import duties that raise costs, and a lack of cold-chain infrastructure in some regions.

That said, we’ve seen incredible enthusiasm, especially among younger, urban audiences who are open to trying new things and eager to explore food and beverage in a more elevated, curated way.

So while there are barriers, the passion and potential far outweigh them. Our goal is to build a culture of appreciation, one pairing at a time.

What advice would you give to aspiring entrepreneurs in the food and beverage sector?

Mayank Prasad: Start with purpose, not just passion. The food and beverage space is vibrant but incredibly competitive—so it’s important to understand the ‘why’ behind what you’re building.

Are you solving a problem, filling a gap, or creating a new kind of experience? That clarity will guide every decision you make.

Be patient with the process. Success in this space takes time—whether it’s perfecting your product, building brand loyalty, or navigating regulations and supply chains. Stay flexible, stay curious, and be prepared to pivot.

Also, never underestimate the power of storytelling. Consumers today don’t just buy products—they buy into values, stories, and authenticity. Make your customer feel like they’re part of something special.

And finally, build a strong community. Collaborate, uplift local producers, listen to feedback, and create something that adds value beyond the plate or glass. When you combine quality with connection, you create something truly lasting.

As we conclude our conversation with Mayank Prasad, it’s clear that his dedication to quality and innovation has redefined the wine and cheese experience.

His insights not only inspire aspiring entrepreneurs but also remind us of the joy that comes from savoring life’s finer flavors. With Wine & Cheese Affaire, Mayank continues to elevate our palates, one pairing at a time.

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