By aussiematesvietnam 
Exploring Vietnam’s Surprising Wine Revolution
G’day mates! Aussie Mates here with Tracy by my side, ready to take you on a journey through one of Vietnam’s most unexpected treasures—its blossoming wine scene. When Tracy and I first landed in Vietnam nearly two decades ago, finding a decent drop was about as likely as spotting a kangaroo hopping down Hanoi’s Old Quarter. Fast forward to today, and crikey, things have changed!
Having called Vietnam home for almost 20 years now, I’ve witnessed firsthand the remarkable transformation of this country’s relationship with wine. From being a luxury only found in high-end hotels to becoming part of the local fabric, Vietnamese wine culture has evolved faster than you can say “cheers” (or “một, hai, ba, dzô!” as the locals would).
This blog post will guide you fellow Australian boomers through everything you need to know about Vietnam’s emerging wine scene. Whether you’re planning a holiday here or just curious about how our Southeast Asian neighbour is challenging traditional wine regions, pour yourself a glass and settle in for a fascinating read.
[IMAGE:vietnamese-vineyard]
The Unlikely History of Vietnamese Wine
Before we dive into the good stuff, let’s take a quick squiz at how wine even became a thing in Vietnam. Contrary to what many reckon, Vietnam’s wine history didn’t start with the French colonial period—though that certainly gave it a boost.
Traditional Vietnamese rice wine (known as “rượu”) has been around for donkey’s years, but grape wine production is relatively new to the scene. The climate here isn’t what you’d typically associate with wine growing—it’s hot, humid, and tropical in most regions. Not exactly your Barossa Valley or Hunter conditions, is it?
Back in the early 2000s when Tracy and I first arrived, wine was mostly imported and bloody expensive. A bottle of anything decent would set you back more than a week’s accommodation! Most expats and tourists resigned themselves to the local beer (which, fair dinkum, is pretty good too) and saved the wine drinking for special occasions.
But Vietnamese entrepreneurs are nothing if not ingenious. They began experimenting with grape varieties that could handle the tropical climate, particularly in the highlands regions like Dalat, where the elevation provides slightly cooler temperatures. The early results were, well, let’s just say they were “interesting.” Tracy still teases me about the time I proudly brought home a bottle of early Vietnamese wine that tasted more like vinegar than vino!
[IMAGE:dalat-highlands]
Dalat: Vietnam’s Unexpected Wine Country
If Vietnam has anything resembling a wine region, it’s Dalat. Nestled in the Central Highlands at about 1,500 meters above sea level, this former French hill station offers a climate that’s as close to wine-friendly as Vietnam gets.
The first time Tracy and I visited Dalat’s vineyards about 15 years ago, it was more of a novelty than a serious wine experience. The vines looked a bit lost in the tropical landscape, and the tasting room was basically a shed with plastic chairs. But we were keen to support local efforts and, being Aussies away from home, we were desperate for anything resembling proper wine!
Fast forward to today, and the transformation is nothing short of remarkable. Dalat now boasts several established wineries with proper cellar doors, guided tours, and wines that wouldn’t look out of place on an international wine list.
The most prominent player is Vang Dalat (Dalat Wine), which has been pioneering local wine production since the 1990s. They’ve focused primarily on cardinal, cardinal tempranillo, and syrah grapes, which have proven adaptable to the highland climate. Their facilities have come a long way too—no more plastic chairs, but proper tasting rooms with knowledgeable staff who can talk you through each variety.
One experience I won’t forget was during our 10th anniversary in Vietnam. Tracy and I splurged on a private tasting at one of Dalat’s boutique wineries. The sommelier, a young Vietnamese bloke who’d studied in Australia, blind-tasted us on a local red against an Aussie shiraz. I hate to admit it, but I couldn’t tell which was which! That was the moment I realized Vietnamese wine had become something worth taking seriously.
[IMAGE:wine-tasting]
Beyond Dalat: Wine Production Across Vietnam
While Dalat remains the heart of Vietnam’s wine country, innovative winemakers have begun experimenting in other regions. The northern highlands near Sapa, with their terraced landscapes and cooler temperatures, have seen small-scale vineyards pop up in recent years.
One of the most interesting developments has been the rise of fruit wines throughout Vietnam. With grapes sometimes struggling in the climate, local producers have turned to Vietnam’s abundant tropical fruits. Mulberry, passion fruit, and dragonfruit wines have carved out their own niche in the market. They’re not trying to be traditional grape wines but stand as unique Vietnamese interpretations of wine culture.
Tracy absolutely goes nuts for a particular mulberry wine produced near Sapa. Every time we visit the north, we have to allocate extra luggage space just for her stash! It’s become something of a joke among our friends back in Australia when we bring bottles to barbies—”Here come the Vietnamese fruit wines again!”
The Mekong Delta region has also entered the wine game, though in a different way. Several producers there focus on rice wines and fruit-infused spirits that, while not technically wines in the Western sense, form an important part of Vietnam’s overall alcohol landscape.
What’s truly impressive is how these different regions have developed their own identities. Much like how Australian wine regions each have their specialties—Hunter Valley Semillon or Coonawarra Cabernet—Vietnam’s emerging wine areas are establishing their unique characteristics.
[IMAGE:fruit-wines]
The Rise of Wine Bars and Tasting Rooms
Perhaps the most visible sign of Vietnam’s wine evolution is the explosion of wine bars across major cities. When we first moved here, finding a proper glass of wine meant going to a five-star hotel and paying through the nose. Today, Hanoi, Ho Chi Minh City, Danang, and even smaller cities like Hoi An boast sophisticated wine bars that would look right at home in Melbourne or Sydney.
In Ho Chi Minh City (still Saigon to us old-timers), the wine scene has become particularly vibrant. Areas like Thao Dien and District 1 feature wine bars ranging from casual to posh, many with expert sommeliers who can guide you through both local and imported options.
One of our favorite spots is a little place off Pasteur Street that we stumbled upon during a rainstorm. The owner, a Vietnamese woman who’d spent time working in Adelaide’s wine industry, recognized our Aussie accents and immediately started chatting about McLaren Vale and the Barossa. Before we knew it, Tracy and I had spent four hours there, sampling Vietnamese wines alongside international varieties and comparing notes. The bill was a fraction of what we’d have paid back home for the same experience.
Hanoi has seen a similar transformation. The Old Quarter now features several excellent wine bars where you can sit on tiny stools on the footpath (a Vietnamese tradition) while sipping surprisingly good local wines. It’s a beautiful blend of Vietnamese street culture and Western wine appreciation.
Wine education has also taken off. Monthly tastings, wine clubs, and even formal WSET (Wine & Spirit Education Trust) courses are now available in major cities. Several times a year, Tracy and I attend wine pairing events in Hanoi where Vietnamese wines are matched with both Western and local cuisines. The conversations between participants—a mix of expats, tourists, and increasingly wine-savvy locals—are fascinating glimpses into how wine culture is evolving here.
[IMAGE:hanoi-wine-bar]
Pairing Vietnamese Cuisine with Local Wines
Now, let’s talk about one of my absolute favorite subjects: pairing Vietnamese food with wine. This country’s cuisine is a bloody marvel—fresh, aromatic, complex, and balanced. But it presents unique challenges for wine pairing.
Traditional wine wisdom often falls flat when confronted with fish sauce, lemongrass, and chili. The first time I confidently ordered a bold Cabernet to go with my phở, I learned this lesson the hard way. Tracy still brings it up whenever I get too cocky about my wine knowledge!
What’s fascinating is how Vietnamese winemakers have begun developing styles specifically designed to complement local flavors. The slightly sweeter whites produced in Dalat, for instance, stand up beautifully to the complex sweet-sour-salty-spicy balance of Vietnamese cuisine.
Here are some pairings we’ve discovered over the years that work surprisingly well:
- Dalat’s semi-sweet white wines with seafood dishes like grilled prawns or clams with lemongrass
- The lighter reds (often served slightly chilled) with bún chả (grilled pork with noodles)
- Fruit wines, especially mulberry wine, with dark chocolate desserts or Vietnamese coffee crème brûlée
- The more robust Dalat reds with bò lúc lắc (shaking beef) or other grilled meats
I’ll never forget the skeptical looks on our friends’ faces when we hosted a Vietnamese dinner party back in Brisbane during one of our visits home. We’d brought several bottles of Vietnamese wine, and everyone expected them to be novelty items at best. By the end of the night, people were taking photos of the labels and asking where they could order them!
Restaurant scenes in major Vietnamese cities have caught on to this trend as well. Many upscale Vietnamese restaurants now offer thoughtful wine pairings, often showcasing local wines alongside international options. It’s become a point of pride for many establishments to highlight how well Vietnamese wines complement traditional dishes.
[IMAGE:food-wine-pairing]
The Challenges and Future of Vietnamese Wine
Let’s not get ahead of ourselves—Vietnamese wine still faces significant hurdles. Climate remains the biggest challenge, with the tropical conditions limiting which grape varieties can thrive. Many producers still need to import grape juice concentrate for some of their wines, though this is gradually changing as viticulture techniques improve.
Quality can also be inconsistent. While the top-tier Vietnamese wines have improved dramatically, there’s still plenty of plonk out there. Tracy and I have developed a knack for spotting the good stuff, but it’s taken years of, er, “dedicated research” (i.e., drinking lots of wine).
The tax situation doesn’t help either. Vietnam imposes heavy duties on imported wines, which has the dual effect of making international wines expensive while creating a somewhat protected market for domestic producers. This can sometimes reduce the incentive for local wineries to compete on quality.
Looking ahead, however, the future seems bright. Climate change (despite its overall negative impacts) might actually help Vietnamese wine production as new grape varieties are developed that can thrive in changing conditions. Several vineyards are experimenting with hybrid varieties specifically bred for tropical climates.
Investment is flowing in too. Joint ventures between Vietnamese companies and established winemakers from France, Australia, and Chile are bringing expertise and technology to the local industry. These partnerships are focusing on sustainability as well, with organic and biodynamic practices being implemented from the ground up.
Perhaps most encouragingly, young Vietnamese professionals are developing a genuine interest in wine culture. Wine consumption among the growing middle class increases each year, creating a domestic market that can support quality local production. When Tracy and I attend wine events now, we’re often among the oldest there (hard to believe, I know!), surrounded by enthusiastic Vietnamese wine lovers in their 30s and 40s.
[IMAGE:modern-winery]
Tips for Australian Travelers Exploring Vietnam’s Wine Scene
If you’re heading to Vietnam and keen to explore the wine scene, here are some hard-earned tips from nearly two decades of experience:
- Book a tour to Dalat’s wineries in advance. The better ones get booked out, especially during peak tourist season.
- Look for wine bars with temperature-controlled storage. Vietnam’s heat can quickly ruin wine if it’s not stored properly.
- Try the wine pairing menus at upscale Vietnamese restaurants—they’ve done the hard work of figuring out what works.
- Don’t dismiss fruit wines out of hand. They’re not trying to be grape wines and should be appreciated on their own terms.
- Ask locals for recommendations. Vietnamese wine enthusiasts know which local brands are genuinely good and which are trading on novelty.
- Visit the weekend wine markets in Ho Chi Minh City (Saturday mornings in District 2) where you can sample multiple producers in one go.
- Bring an extra suitcase! The best Vietnamese wines are still hard to find outside the country, so you might want to take some home.
One last tip from Tracy: “Don’t compare Vietnamese wines directly to what you know from back home. Appreciate them for what they are—expressions of this unique place and its innovative spirit.”
[IMAGE:wine-souvenirs]
Conclusion: A Wine Scene Worth Watching
Vietnam’s wine journey is still in its early chapters, but it’s already a fascinating story. From humble beginnings to increasingly sophisticated production, Vietnamese wine represents something special—the meeting point of traditional winemaking knowledge and Southeast Asian innovation.
For Australian travelers, especially us baby boomers who might be more familiar with traditional wine regions, Vietnam offers a chance to experience something new in the wine world. It’s not Barossa or Margaret River, and it doesn’t need to be. It’s uniquely Vietnamese, evolving in its own direction.
Tracy and I have witnessed this evolution firsthand over our two decades here, from those first questionable bottles to the genuinely impressive wines being produced today. Each year brings new developments, new tastes, and new reasons to be excited about where Vietnamese wine is heading.
So when you next find yourself in Vietnam, step away from the beer and rice wine for at least one evening. Seek out some local wines, approach them with an open mind, and you might be pleasantly surprised. At the very least, you’ll have a good story to tell at your next dinner party back home—and isn’t that what travel is all about?
Cheers from Vietnam,
Aussie Mates & Tracy