Many wine drinkers assume that words like Château, Domaine, or Maison on a French wine label are signs of prestige. Some even believe that if a bottle says Château, it must be expensive or of exceptional quality.

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In reality, that’s one of the most common misconceptions about French wine.

These terms do not indicate quality, price, or ranking. Instead, they reveal something far more interesting: the producer’s history, production model, and the winemaking traditions of a particular region.

Understanding the difference between Château, Domaine, and Maison allows you to read a wine label not just as information but as a story.

Château: More Than Just a Castle

In French, the word château literally means castle or grand manor.

In Bordeaux, however, it has a much more specific meaning. A Château refers to a wine estate where the vineyards, winery, and cellars operate as a single property, with the wines typically vinified and bottled on site.

The term is deeply rooted in Bordeaux’s history.

For centuries, many of the region’s vineyards belonged to noble families and wealthy landowners who lived on the estate where they also cultivated grapes and produced wine.

During the 17th to 19th centuries, as Bordeaux flourished through wine exports to England, the Netherlands, and other European markets, estate owners began calling their properties Châteaux to reflect elegance, prestige, and heritage. The reputation of these estates was further strengthened by the famous 1855 Bordeaux Classification, which officially ranked many of the region’s leading producers.

Today, almost every Bordeaux estate carries the word Château, even if the property itself looks more like a country house than a royal palace.

Over time, Château became an official part of Bordeaux’s wine culture and is now a legally protected term under French wine regulations.

When people hear Château, they often think of legendary names such as:

• Château Margaux
• Château Angélus
• Château Mouton Rothschild
• Château Latour

These wines can sell for thousands or even tens of thousands of dollars per bottle.

Not surprisingly, many consumers assume that every wine labelled Château belongs to the luxury category.

That is simply not true.

Walk into almost any wine shop and you’ll find countless Bordeaux wines carrying the word Château priced at just €10–20, or even less.

This shows that the term Château is not a guarantee of quality or prestige. Rather, it simply indicates that the wine is produced on an estate with its own vineyards. More importantly, every Château carries a history of its own – one shaped by generations of winemaking, the land it stands on, and the legacy it has built over time.

Domaine: A Story About the Land

If Château is synonymous with Bordeaux, Domaine is the term most commonly associated with Burgundy, the Rhône Valley, the Loire Valley, and Alsace.

Unlike Bordeaux, Burgundy’s vineyards have been divided repeatedly over centuries through inheritance among families and religious orders. The result is a mosaic of tiny vineyard parcels known as climats, each with its own unique geological and historical identity.

Here, the focus shifts away from grand estates and towards the land itself.

A Domaine is typically a family-owned wine estate that cultivates its own vineyards and produces wine from those vineyards.

One Domaine may own multiple climats across different appellations, with vineyards planted on limestone, clay, gravel, or other distinct soil types. The word Domaine therefore represents not a single vineyard, but the producer’s collection of vineyard holdings.

Perhaps the most famous example is:

Domaine de la Romanée-Conti (DRC)

Owning just around 28 hectares of vineyards, DRC is regarded as one of the world’s greatest producers of Pinot Noir, with some bottles selling for tens of thousands of dollars.

In Burgundy, there is a saying:

“The land comes first.”

This philosophy explains why Domaine is closely connected to the concept of terroir—the unique combination of soil, climate, and vineyard that gives each wine its identity.

Just like Château, however, Domaine does not automatically mean higher quality.

Some small Domaines produce everyday wines, while others rank among the most prestigious wineries in the world.

Maison – The Art of Blending and Brand Identity

Unlike a Château or a Domaine, a Maison does not necessarily own vineyards. Instead, it may purchase grapes from multiple growers, source base wines, or work with several Domaines before vinifying, blending, ageing, and bottling the wines under its own label.

While this business model also exists in Burgundy, it is particularly characteristic of Champagne, where consistency is everything. By sourcing fruit from hundreds of vineyard parcels across the region, Champagne houses are able to create a distinctive house style that remains remarkably consistent from one vintage to the next despite the natural variations of each growing season.

In this sense, a Maison refers to a wine house or producer, often operating as a négociant, whose expertise lies not only in winemaking but also in sourcing, blending, and maintaining a recognizable identity.

In Burgundy, well-known examples include Maison Louis Jadot, Maison Joseph Drouhin, and Maison Bouchard Père & Fils.

In Champagne, however, the Maison model dominates the region’s wine industry. Many of the world’s most iconic Champagne brands including Moët & Chandon, Veuve Clicquot, Bollinger, Louis Roederer, and Pol Roger are all Maisons.

A Maison is therefore much more than simply a “house” or a producer. It represents the art of blending, the pursuit of stylistic consistency, and the commitment to preserving a brand’s identity across generations. For many wine lovers, it is this enduring signature style that defines the reputation of a great Maison.

So, Do Château, Domaine and Maison Tell You Anything About Quality?

The short answer is no.

This is one of the biggest misconceptions among people beginning their wine journey.

A Château can produce an affordable Bordeaux priced under €15.

A tiny Domaine in Burgundy may produce wines worth tens of thousands of dollars.

A Maison may craft some of the world’s finest Champagnes and Burgundies.

The quality of a wine is ultimately shaped by many factors: its terroir, grape varieties, vintage, the winemaker’s expertise and craftsmanship, production methods, and the philosophy behind its creation.

Château, Domaine, and Maison do not define a wine’s quality, they simply tell different stories about the people, the place, and the traditions behind every bottle.

Reading a Wine Label Means Reading a Story

Perhaps this is what makes wine so fascinating.

Every name on a French wine label tells a different story.

A Château speaks of Bordeaux’s historic estates.

A Domaine reflects a family’s enduring relationship with its land and vineyards.

A Maison represents generations of expertise in sourcing, blending, and maintaining a signature style.

So the next time you pick up a bottle of French wine, take a closer look at the name before you uncork it.

You may discover that the story begins long before the first sip.

The post Does “Château”, “Domaine” or “Maison” Really Mean Better Wine? appeared first on Ngonista.

Established in 1981, the Wine Spectator Restaurant Awards have become an international benchmark for wine-focused dining. The awards evaluate not only the size of a restaurant’s wine list but also the quality of its selections, how well the wines complement the cuisine, the accuracy of wine information, service standards, and the restaurant’s long-term commitment to wine culture.

The awards are presented across three levels.

The Award of Excellence recognizes restaurants offering around 75 wine selections or more, with a thoughtfully curated list that complements the restaurant’s culinary style. In 2026, 2,010 restaurants worldwide received this distinction. Vietnam was represented by three restaurants, all located in Da Nang:

• Char Grill House (Danang)
• Lá Sen (Danang)
• Vincognito Wine Bar & Italian Trattoria (Danang)

The next tier, Best of Award of Excellence, honors restaurants with significantly larger wine programs, typically featuring 350 or more labels, covering a broad range of wine regions and vintages. Winners are also recognized for serious investment in cellar management and professional wine service. This year, 1,704 restaurants worldwide received this award.

Vietnam celebrated two winners in this category:

• La Maison 1888 (Da Nang)
• Mad Wine Bar & Eatery (Ho Chi Minh City)

At the highest level sits the Grand Award, reserved for restaurants with some of the world’s finest wine programs. These establishments often offer more than 1,000 wine labels, exceptional vintage depth, rare collections, and highly professional sommelier service. Only 99 restaurants globally achieved this distinction in 2026, and Vietnam has yet to earn its first Grand Award.

One particularly notable trend is that four of Vietnam’s five award-winning restaurants are located in Da Nang. The result reflects the city’s remarkable rise as a luxury dining destination and highlights the growing commitment of Vietnamese restaurants to building world-class wine programs—an aspect increasingly valued by international travelers and wine enthusiasts alike.

For many wine lovers, the Wine Spectator Restaurant Awards logo serves as a trusted mark of quality when choosing where to dine. Beyond recognizing extensive wine lists, the awards represent excellence in food, wine service, and the overall dining experience.

Meet Vietnam’s Award-Winning Restaurants

La Maison 1888 – Da Nang

Best of Award of Excellence

Opened in 2013 within the InterContinental Danang Sun Peninsula Resort, La Maison 1888 is one of Vietnam’s most celebrated French fine-dining restaurants and has maintained one Michelin Star from 2024 to 2026.

In 2024, the restaurant’s Head Sommelier, Nguyễn Hữu Toàn, received the Michelin Guide Sommelier Award, further cementing the restaurant’s reputation for exceptional wine service.

Its cellar is particularly renowned for Bordeaux and Burgundy, housing some of the world’s most sought-after wines, including Pétrus, Domaine de la Romanée-Conti, Henri Jayer, and Domaine Coche-Dury, making it one of the finest wine collections in Vietnam.

Mad Wine Bar & Eatery – Ho Chi Minh City

Best of Award of Excellence

Founded in 2020 in Thao Dien, Mad Wine Bar & Eatery is recognized as the first dedicated wine bar in Saigon. Established by Camilla, Casper, and Mary — all professionally trained with internationally recognized wine certifications — Mad was created with a clear focus on wine. Its carefully curated program features more than 25 wines by the glass and over 500 labels by the bottle, spanning both classic and emerging wine regions. Over the years, Mad has become a favorite destination for the city’s wine community, known for making great wine accessible through knowledgeable service, thoughtful food pairings, and a relaxed neighborhood atmosphere.

Char Grill House – Da Nang

Award of Excellence

Located within Fusion Resort & Villas Da Nang, Char Grill House opened in 2024 as a premium beachfront grill restaurant.

Specializing in charcoal grilling and wood-fired cooking, the restaurant serves premium meats, signature barbecue dishes, and fresh local seafood. Its wine program is particularly strong in French wines, carefully selected to complement the smoky, flame-driven cuisine.

Lá Sen – Da Nang

Award of Excellence

Situated within Four Seasons Resort The Nam Hai, Hoi An, Lá Sen presents contemporary Vietnamese cuisine that celebrates regional culinary traditions through refined techniques, premium local ingredients, and elegant presentation.

Its wine list is curated by Wine Director Maria Kryshko, whose international experience as Head Sommelier at luxury hotels and Michelin-level restaurants has shaped a collection focused on Champagne, Bordeaux, Burgundy, and the Loire Valley.

Vincognito Wine Bar & Italian Trattoria – Hoi An

Award of Excellence

Housed in a charming villa in Hoi An Ancient Town, Vincognito Wine Bar & Italian Trattoria specializes in authentic Italian cuisine crafted by Chef Alessio Rasom, who is also behind the Michelin-starred Si Dining.

The restaurant’s wine list highlights renowned regions from Italy, France, and selected New World producers, offering guests an extensive selection designed to pair naturally with traditional Italian cooking.

The recognition of five Vietnamese restaurants at the Wine Spectator Restaurant Awards 2026 is more than an achievement for individual establishments it reflects the steady evolution of Vietnam’s fine dining and wine culture.

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Over the past few years, Vietnamese sommeliers have steadily made their mark on the world wine map. A new generation of young professionals keeps appearing at international competitions, earning certifications long considered the pinnacle of the profession. Among them, Lê Hoàng Khánh Vi  affectionately known as Kú Bơ  is one of the most frequently mentioned names.

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Looking back on her early days in the industry, Vi laughs and says:

“I didn’t even know how to open a bottle of sparkling wine.”

Few would guess that the person who once said this would go on to become the first Vietnamese representative at the Best Sommelier of the World competition. That same year, she added another remarkable milestone, placing 10th at Best Sommelier of Japan (Open for Asia) 2023  a standout achievement for a Vietnamese sommelier on the international stage.

Looking only at these milestones, it would be easy to assume this is the story of someone with natural talent. Perhaps it is. But is talent alone, if it exists, enough to make a sommelier? When asked what matters most in pursuing this career, Vi answers almost instantly:

“I think the most important thing is perseverance.”

Discovering the Sommelier Profession by Chance

Ten years ago, the sommelier profession was still a fairly unfamiliar concept to most people in Vietnam, especially the young. At the time, Khánh Vi was studying Restaurant and Food Service Management at Hoa Sen University, hoping to become a pastry chef. The turning point came during a class session, when Mr. Trần Quốc Thanh was invited to speak about wine and the sommelier profession.

“That was the moment I first learned there was a profession called sommelier,” Vi recalls.

After that meeting, Vi stayed in touch with Mr. Thanh. When she learned about the 2015 Best French Wine Sommelier of Vietnam competition, he encouraged her to give it a try.

“My knowledge back then was very limited. I didn’t even know how to open a bottle of sparkling wine.”

Even so, Vi decided to take the leap, partly because the competition offered free training beforehand. Outside of class hours, she bought her own wine to practice at home, even “forcing” her family to sit as her judges.

In her first attempt, Vi won third place. A year later, she returned and became runner-up.

“That was when I thought this could be my path.”

A Spirit of Sharing and Lifelong Learning

If there is one thing that has stayed with Vi throughout more than ten years in the profession, it is a relentless spirit of learning. After years of working in wine, she went on to pursue academia seriously, earning a Master’s degree in Wine Tourism Innovation, delivered across three prestigious European universities: the University of Bordeaux (France), the University of Porto (Portugal), and the Rovira i Virgili University (Spain). She then went on to earn a series of highly regarded international wine certifications, including the ASI Diploma, WSET Diploma, and Certified Sommelier.

But for Vi, learning has never been an endpoint. Knowledge only becomes meaningful when it is shared. That belief is what drove Vi and a group of friends to found the Saigon Sommelier Club in 2017. What began as a small group of wine lovers meeting to learn from one another gradually grew into the Saigon Sommelier Association (SSA), the predecessor of today’s Vietnam Sommelier Association (VSA). VSA now has over 150 members nationwide, serving as a hub that connects the community and helps build a professional foundation for the sommelier trade in Vietnam.

Alongside her role as Vice President of VSA, Vi also teaches wine and hospitality-related subjects at Hoa Sen University and the University of Economics and Finance, Ho Chi Minh City. Each year, she spends hundreds of hours in the classroom introducing students to the world of wine and inspiring them toward the sommelier profession. Beyond teaching, she also quietly mentors many students preparing for major sommelier competitions in Vietnam.

“My students are my motivation and inspiration. They remind me of my own early, uncertain days in this profession. When I was starting out, resources and learning opportunities were far more limited than they are now. I was fortunate to receive encouragement and valuable guidance from those who came before me, and that gave me the motivation to keep going. Perhaps because I went through those years myself, I always want to walk alongside those who are truly serious about this path, so they have a little more support and feel a little less alone on their journey.”

Vi tells the story of a student who works at a fine-dining restaurant, often finishing shifts at 2 a.m., yet still showing up on time at 9 a.m. the next morning for a class preparing for a major sommelier exam. Interestingly, when speaking about these students, Vi feels that she is the one who owes them gratitude.

“I owe my students a great deal of thanks. They are the ones who remind me to keep my hunger for learning alive, to stay serious, and to stay determined on the path I chose.”

Perseverance – The Most Important Quality of a Sommelier

Many people still think of a sommelier simply as someone knowledgeable about wine. In reality, this is one of the professions demanding the most comprehensive foundation of knowledge and skill in the hospitality industry. A sommelier must understand not only wine but also spirits, cocktails, beer, tea, coffee, mineral water, and the art of pairing drinks with food. On top of that come foreign languages, service skills, consulting, sales, and the ability to communicate with guests.

Perhaps that is why being a sommelier is not a career one can sustain on passion alone. Passion is the starting point, but seriousness is what determines whether someone stays committed to the craft over the long run. When asked what matters most in becoming a sommelier, Vi answers almost immediately.

“Perseverance.”

Studying wine requires a strong memory to retain countless foreign geographical names – no small challenge for a Vietnamese learner, and Vi herself is no exception.

“I don’t have a particularly good memory. If others need to study something once to remember it, I have to study it four or five times.”

“People often think a sommelier needs a naturally gifted palate or sense of smell. I think the most important thing is the perseverance to keep practicing.”

Pursuing the Sommelier Profession Requires Serious Investment

One of the biggest barriers for Vietnamese people entering the sommelier profession is the cost of training. Professional exams can cost tens, even hundreds of millions of Vietnamese đồng. On top of that, studying wine requires hands-on tasting practice – an investment that is far from small.

When asked whether this is the biggest barrier for young people wanting to pursue the profession, Vi nods.

“I think that’s true. But it’s not the whole picture. Like any specialized profession, being a sommelier demands an investment of both time and money.”

According to Vi, cost is a real barrier, but it is not what ultimately determines who makes it to the end of this path. What matters more is whether a person is truly determined to pursue it. With a clear direction and real determination, each person will eventually find a way suited to their own circumstances to reach their goal.

“There are so many opportunities now. You can work at wine import companies, restaurants, or hotels to be around wine every day. The Vietnam Sommelier Association also regularly organizes training programs, workshops, and free tastings for people in the industry. If you truly want to learn, there is always a way to start.”

Vi herself is no exception. Her own journey began with very modest steps.

“There were periods when I had to work several jobs at once. Every month, I set aside a little money to be able to study and take part in international certification exams.”

Perhaps because she walked that path herself, Vi firmly believes that cost is only a necessary condition, what truly determines whether someone stays committed to the sommelier profession is whether they clearly understand the path they want to pursue, and whether they have the determination and perseverance to see it through.

Never Standing Still

Over many years in the profession, Vi has had the chance to experience a wide range of wine styles and philosophies. But if she had to choose the category she feels most connected to, her answer is always natural wine.

Vi discovered natural wine fairly early, through her own research. While pursuing her Master’s degree in Europe, she actively sought out an internship at Mas Zenitude, a natural wine producer in southern France. That experience deepened her love for this style of wine.

For the first time, she was able to follow the entire journey of a bottle of wine from the vineyard, through fermentation, to bottling.

“I love natural wine because of the way winemakers respect what is most original about the land.”

Perhaps what draws Vi to this category is not only its distinctive flavor, but also the way its makers honor and patiently preserve the identity of each piece of land and each harvest.

Back in Vietnam, Vi continued to dedicate much of her time to sharing knowledge about natural wine through training programs, talks, and NOB – Natural Wine Corner, the first natural wine bar in Vietnam. At a time when the concept of natural wine was still quite new, NOB became one of the first places where wine lovers could access and understand this category more deeply.

As the natural wine movement gradually grew in Vietnam, Vi decided to close NOB’s chapter.

I asked her if she had any regrets.

Vi simply smiles.

“I understand that everyone’s time and resources are limited. So I always want to devote them to what fits my direction at each stage of life. When a project has fulfilled its purpose, it’s time to devote your time and energy to the next journey.”

Then she adds:

“I think it’s important to always remember why you started. When things are hard, that’s what keeps you from giving up. When things get easier, it’s also what reminds you not to stray from what you originally set out to do.”

Perhaps that is why Vi’s choices have never simply been about starting or ending a particular job. What has always guided her is the direction she has chosen for herself. And when a chapter has served its purpose, she moves her time and energy to the next journey, in step with wherever her direction leads at that point.

The Future of Vietnamese Sommeliers

When I asked what she is most proud of after more than ten years in the profession, Vi did not mention any international certifications or competitions she has taken part in. She thought for a moment, then answered:

“It’s seeing the Vietnamese flag present at international events, and Vietnam Sommelier Association officially becoming a member of the Association de la Sommellerie Internationale (ASI). When I first started out, that seemed so far away, almost out of reach.”

For Vi, every international competition is not just one person’s personal journey. It is also a chance for the international community to see that Vietnam has well-trained, dedicated sommeliers capable of competing on the world stage.

Just over a decade ago, the sommelier profession was still a distant concept for most Vietnamese people. Today, Vietnam has representatives on the international stage. More and more young sommeliers are earning prestigious certifications and confidently stepping onto the world’s biggest platforms. This is not the achievement of one individual, but the result of an entire community that has persistently learned, shared, and built up the profession together over the years.

Khánh Vi is one of the people who has quietly contributed to that journey, and continues to do so. Perhaps that is why her greatest hope is that more and more young people will pursue this profession seriously, so that more Vietnamese sommeliers will be ready to step onto the world stage.

About Lê Hoàng Khánh Vi

Education

• Salutatorian, Bachelor’s degree in Restaurant and Food Service Management, Hoa Sen University.
• Graduated with Distinction from the Master’s program in Wine Tourism Innovation, delivered across three European universities: the University of Bordeaux (France), the University of Porto (Portugal), and Rovira i Virgili University (Spain).

Certifications: ASI Diploma, WSET Diploma and Certified Sommelier (Court of Master Sommeliers)

Notable Achievements

• Runner-up, Best Sommelier in French Wines 2016.
• Champion, Valpolicella Wine Contest 2022.
• 10th place, Best Sommelier of Japan 2023 (Open for Asia).
• First Vietnamese representative at the Best Sommelier of the World Competition, organized by ASI in Paris, 2023.
• Top 50 Women in Wine & Spirits Award 2024

Current Roles

Khánh Vi currently serves as Vice President of the Vietnam Sommelier Association (VSA); Lecturer at Hoa Sen University and the University of Economics and Finance, Ho Chi Minh City; Trade Representative for New York Wines in Vietnam; Beverage Director / Head Sommelier for Nén Group (Da Nang, Ho Chi Minh City, and Tokyo); and is actively involved in numerous training and community development initiatives within the F&B industry.

The post Sommelier: A Profession of Perseverance – An Interview with Sommelier Lê Hoàng Khánh Vi appeared first on Ngonista.

For centuries, the worlds of wine and spirits have largely been perceived as male-dominated industries. From winemakers and winery owners to sommeliers and industry leaders, women have historically represented only a small fraction of the profession.

Today, that picture is changing.

Across the globe, more women are choosing careers in wine, spirits, and hospitality. They are not only sommeliers, bartenders, and wine educators, but also restaurateurs, bar owners, importers, entrepreneurs, and business leaders who are helping redefine the future of the wine & spirits industry.

Vietnam is experiencing this transformation as well.

With the vision of creating a meaningful platform for women working in wine and hospitality, on25th June Ngonista partnered with Women in Wine & Spirits to host a special networking event in Ho Chi Minh City, bringing together nearly 50 women professionals from across the industry.

The event welcomed sommeliers, restaurant owners, bar owners, importers, educators, media professionals, and entrepreneurs who are contributing to the growth of Vietnam’s wine and spirits community.

More than just a networking gathering, the event was designed to foster a community where women from Vietnam and around the world could connect, exchange professional experiences, inspire one another, and explore future opportunities for collaboration.

The networking session was part of Wines Experience, organised by United Experience with the support of the Consulate General of Italy in Ho Chi Minh City, the Italian Trade Agency (ITA), HENOTO, and the Vietnam Sommelier Association (VSA).

The event was also honoured by the presence of several Italian women winemakers, who shared not only their wines but also their personal journeys, perspectives as women in wine production, and the values that inspire their work.

For Ngonista, this gathering represented far more than a networking event.

It reflects our long-term vision of building an open, connected, and inspiring wine & dining community – one where the people behind the industry are celebrated, meaningful stories are shared, and professional knowledge continues to reach a wider audience.

In an industry once regarded as a man’s world, the growing presence of women brings more than diversity. It brings new perspectives, stronger collaboration, and a more inclusive and vibrant future for the wine community.

We believe that when women come together to connect, support, and inspire one another, they create not only new opportunities for themselves but also help shape the next chapter of Vietnam’s wine and dining industry.

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Can a single film change how an entire nation drinks?

It sounds far-fetched, but that’s exactly what happened with Sideways — the 2004 independent film now regarded as one of the most influential works in shaping modern wine culture.

The film follows two friends on a road trip through Santa Barbara wine country before one of them gets married. But what the wine world remembers isn’t the plot it’s one unforgettable line from the character Miles Raymond:

“If anyone orders Merlot, I’m leaving.”

A line that lasted only a few seconds went on to create what the media and wine industry would later call The Sideways Effect.

When a Movie Moved Wine Sales

Before Sideways, Merlot was one of the most popular grape varieties in America. Consumers loved its soft, approachable, easy-drinking style.

But after the film’s success, everything started to shift.

According to research from economists at Sonoma State University and numerous wine industry reports, between 2004 and 2008:

• U.S. Pinot Noir sales rose by more than 16%
• Demand for Pinot Noir kept climbing strongly for years afterward
• California Pinot Noir grape prices rose sharply as demand outpaced supply
• Meanwhile, Merlot consumption growth stalled noticeably

A study published in the Journal of Wine Economics even estimated that Sideways helped generate hundreds of millions of dollars in additional economic value for the U.S. Pinot Noir industry in the years that followed.

Remarkably, the film wasn’t sponsored by any Pinot Noir producer.

No advertising campaign.

No brand ambassador deal.

Just a story compelling enough to shift the perceptions of millions of consumers.

Merlot, the Unwitting Victim

The interesting thing is, Merlot was never actually a bad grape.

In fact, some of the world’s most expensive and celebrated wines are made from Merlot or contain a very high proportion of it – most notably Château Pétrus in Pomerol, Bordeaux.

Ironically, the bottle Miles treasures most throughout the film is none other than a 1961 Château Pétrus — a wine world icon made predominantly from Merlot.

In other words, cinema’s most outspoken Merlot-hater was, all along, in love with one of the most famous Merlots in the world.

Santa Barbara – The Wine Region That Benefited the Most

Pinot Noir wasn’t the only winner from Sideways.

Santa Barbara County, where the film was shot, also saw a dramatic transformation.

Before 2004, Santa Barbara was known among wine enthusiasts but hadn’t yet become a globally recognized wine tourism destination.

After the film’s success, visitor numbers to Santa Ynez Valley and Sta. Rita Hills surged. The wineries featured in the movie became sought-after destinations. Countless local businesses – restaurants, hotels, wine-tasting tours – all rode the wave of new tourism.

Today, Santa Barbara is considered one of California’s top Pinot Noir regions, and many credit Sideways with helping put this land on the world wine map.

Film and Media Can Change What We Choose to Drink

The story of Sideways is a striking example of how powerful media can be in shaping the beverage industry.

Consumers rarely choose a bottle of wine based purely on technical specs, terroir, or production methods. Most purchasing decisions are shaped by perception, emotion, and the stories people encounter.

A film can spark curiosity about Pinot Noir in millions of people.

A TV show can turn a wine region into a travel destination overnight.

An article, a book, or a social media video can sometimes create far greater impact than a traditional advertising campaign.

This is also why countries with thriving wine industries invest heavily in storytelling, education, and culture alongside production itself.

The Greatest Legacy of Sideways

Twenty years after its release, Merlot is still loved. Pinot Noir remains one of the most sought-after grapes in America. Santa Barbara has become a familiar destination for wine-loving travelers.

But the greatest legacy of Sideways may lie somewhere else entirely.

The film proved that a story, told the right way, can change the consumer behavior of an entire market.

And in the world of wine — where every bottle is tied to people, place, and culture — sometimes it’s the story itself that holds the greatest power of all.

The post Sideways – The Film That Made America Drink More Pinot Noir appeared first on Ngonista.

— “One martini, please — and use [a specific gin bottle] to make it!”

There’s a certain type of customer who walks up to my bar and orders exactly like that, and they’re my favourite kind. They know what they want, and they’re expecting more than just a cocktail -they’re waiting to be surprised. Because gin is a spirit where even the smallest change in preparation can create an entirely different result in the glass. Gin itself is already complex: each bottle differs in its botanicals, its history, the story of the distillery behind it.

Gin is the spirit I find hardest to introduce, from where I stand behind the bar. Not because of its complexity – but because every time I think I understand it, it shows up wearing a different face.

The first time I really sat down and read about gin’s history was a quiet evening with no customers, the shelves wiped down and nothing left to do. I picked up a bottle of Bols Genever – a Dutch-style gin we’d stocked but that almost no one ever ordered and started wondering why it felt so different from the London Drys standing next to it.

Medicine, Liquor, Then a Whole Culture

Genever is gin’s ancestor. The Netherlands, 13th century – people were distilling malted grain and infusing it with juniper berries as medicine: for digestion, kidney ailments, warmth. The figure most often cited in genever’s development is Franciscus Sylvius a physician and chemist of the 17th century credited with refining the distillation of grain spirit with juniper to produce a medicinal remedy. But “gin” actually traces back to “Genever,” which itself comes from the French genièvre, meaning juniper. That botanical eventually became the defining, mandatory flavour of every modern gin.

From medicinal distillates in the Flanders of the 13th century, genever grew into a common drink during the Dutch Golden Age of the 17th century. They drank it neat in tulip glasses, or alongside beer in the style of a kopstoot the “head-butt” as the Dutch and Belgians called it. When I poured a taste from that Bols Genever bottle, I understood why it rarely got ordered: it asks the drinker to slow down and listen to each layer of aroma and story that its ingredients carry, rather than letting the spirit chase their curiosity for them.

“Dutch Courage” and a City Out of Control

Gin reached England in a way no one could have planned.

English soldiers fighting alongside the Dutch in the 17th century noticed something: Dutch troops drank genever before battle. They called it “Dutch courage.” When the soldiers returned home, they brought the habit with them. Then in 1689, William III a Dutchman ascended to the English throne, banned French brandy imports, and threw the entire market open to domestic gin. The Act of 1690 allowed anyone to produce gin cheaply, and London at the time was a city exploding in population, deep in poverty, in desperate need of a cheap escape.

Gin was cheaper than water. Cheaper than beer. And for nearly four decades roughly 1720 to 1757 London drowned in the Gin Craze. Hogarth’s painting Gin Lane captured that era without a single embellishment.

Gin then was not refined. It was rough, it was cheap, it was a social crisis. Until the British government had to intervene with the Gin Acts of 1736 and 1751 to bring it under control. And that pressure paradoxically pushed gin into the most important period of its evolution.

The Continuous Still and the Birth of London Dry

Into the 19th century, everything changed with one technical invention: the continuous column still. Instead of batch distillation, the column still allowed continuous production — and more importantly, produced a far purer, higher-strength spirit.

From that emerged London Dry Gin a dry, clear style, defined by assertive juniper and strict distillation standards. Despite the name “London,” the style isn’t geographically restricted to England it’s an international legal standard governing purity and consistency of flavour. And it remains the most dominant gin style in modern cocktails.

Botanicals — Where Everything Becomes Unpredictable

Gin is made by redistilling neutral spirit with botanicals aromatic plants that impart flavour. Juniper is mandatory. But everything beyond that is the producer’s choice: orange peel, lemon, coriander seed, angelica root, cinnamon, lavender, peppercorn, hibiscus, green tea, lemongrass, ginger the list has no end.

This is what sets gin apart from every other spirit. Whisky needs time years in wood to develop character. Gin doesn’t need time in that sense. What creates its complexity is selection: which botanicals, in what ratio, distilled how, added at which point in the process.

Which means: no two gins are truly alike. There’s no “standard gin” you can memorise and be done with. Each bottle is its own botanical portrait and that portrait shifts with the producer, the region, the harvest season of each plant.

I once tried a Japanese gin infused with green tea and sakura blossoms — so delicate that when you sipped it, every sense seemed to go quiet. The kind of quiet where, even after the spirit has dissolved on the palate, you’re still sitting beneath a cherry tree with a cup of tea in your hands. Then an African gin with red hibiscus — deep, fruity, entirely unlike the tea-infused one. Both gin. Both infused by the same method. Both built on juniper. Yet standing side by side on the shelf, they’re two people who don’t speak the same language.

The Many Faces of Gin

When I guide first-time gin drinkers, the first thing I ask isn’t “what flavour profile do you like?” it’s “are you drinking it neat or in a cocktail?”

Because gin has no fixed boundary, no single definition, and you can only begin to understand it through imagination first through smell then through what it does in your mouth. But I always offer guests a map to help them find their way:

London Dry dry, sharp, juniper-forward. The gin of Martinis and Negronis. Old Tom Gin is the middle ground between genever and London Dry slightly sweeter, more layered, suited to the classic cocktails that predate the London Dry era. Plymouth Gin is produced only in the port city of Plymouth earthy, softer, historically tied to the Royal Navy. Navy Strength sounds heavy just by name, and it is but the distinction isn’t about flavour, it’s about ABV, historically issued to the British Navy. New Western Dry is the contemporary style that steps back from juniper to foreground other botanicals: florals, fruit, local herbs. And finally, Genever ancestor of them all, still alive in the Netherlands and Belgium, still carrying that malty character no other gin possesses.

Gin & Tonic

You can’t talk about gin and skip the Gin & Tonic.

The simplest drink on any back bar carries an entire chapter of colonial history inside it. In the 19th century, British officers stationed in India mixed gin into tonic water containing quinine a compound used to prevent malaria. The bitterness of quinine was balanced by gin and sugar, and that drink gradually became a popular refreshment. It spread across the world and became one of the defining symbols of British cocktail culture.

Today, a Gin & Tonic is no longer a recipe it’s a canvas. Which tonic, which gin, which botanical garnish: every choice produces a different flavour picture. That’s why, from the first time I ordered one to every shift I’ve worked since, I still haven’t run out of variations to try.

Martini, Negroni, and Why Gin Is the Foundation of Cocktails

From the late 19th century through the early 20th, gin became the soul of the golden age of bar culture.

The Martini is called the “queen of cocktails” for its minimalism and elegance. Gin or vodka stirred with dry vermouth, served in a conical cocktail glass, garnished with an olive or a lemon twist. That kind of refinement is something you can see before you taste it and it needs no explanation.

The Negroni has a different story, and one I enjoy telling every time I make one. Count Camillo Negroni, an Italian nobleman, in the early 20th century asked a bartender at Caffè Casoni in Florence to make his Americano stronger by replacing the soda with gin. The Negroni was born: the bitterness of Campari, the gentle sweetness of vermouth, and the layered botanical depth of gin three things that seem unrelated, somehow arriving at a rare balance that is simultaneously bold and refined. The Negroni is now celebrated with an annual global Negroni Week, and remains the favourite cocktail of generations of bartenders mine included.

Never Stopping, Always Changing

Unlike whisky, which needs decades in wood, gin doesn’t age. What creates its complexity isn’t time it’s botanical selection.

Which also means: gin changes faster than any other spirit. Today, gin is in the middle of a powerful renaissance hundreds of craft distilleries have emerged worldwide, each experimenting with local botanicals to create gins that carry a genuine sense of place. Japanese gin built on green tea. African gin shaped by hibiscus. Southeast Asian gin driven by lemongrass and ginger. Gin doesn’t wait to become something. It arrived as something, and simply keeps finding ways to be more interesting.

That’s also how gin has operated throughout its history — not through grand designs, but through small decisions: replace this with that, add this to that and when you look back, something unexpected has been made.

That’s what I can never fully explain when a guest asks, “What is gin?”

Because the right answer depends on which bottle is in front of you, what’s inside it, and what context you’re drinking it in. Gin has no fixed face and I think that’s not a weakness. It’s the reason it’s still here, seven centuries on, still finding ways to make itself worth your time.

Next time you hold a glass of gin, read the label. See what botanicals they’ve used. That might be the first time you actually start drinking gin rather than just drinking a spirit.

You don’t need to know its entire history to enjoy a Gin & Tonic. But maybe, the first time you catch the scent of juniper in the air, you’ll find yourself wanting to know where it all began.

And that’s what gin has always done: open a door. So you can walk through it yourself.

The post Gin – The Herbal Spirit Medicine appeared first on Ngonista.

On June 9, at the iconic Caravelle Saigon Hotel, organizers officially unveiled Premium Beverage Experience Vietnam 2026 (PBE Vietnam 2026), the country’s first dedicated exhibition focused exclusively on premium beverages and fine foods. Taking place on 25–26 June 2026 at The Adora Center in Ho Chi Minh City, the event is set to become a new meeting point for professionals across the F&B, hospitality, and premium beverage sectors.

The press conference was attended by representatives from the Consulate General of Italy in Ho Chi Minh City, the Italian Trade Agency (ITA), HENOTO Vietnam, United Experience, the Vietnam Sommelier Association, and the Ho Chi Minh City Food and Foodstuff Association (FFA). Their presence underscored the growing importance of Vietnam as an emerging market for premium food and beverage experiences in Southeast Asia.

A New Exhibition Model for the Beverage Industry

Unlike conventional trade fairs, Premium Beverage Experience Vietnam 2026 is designed as an integrated platform that combines business networking, professional education, cultural exchange, and immersive experiences.

The event is expected to bring together more than 75 premium food and beverage producers alongside 40 experiential lounge spaces, offering visitors opportunities to discover new products, connect with industry leaders, and explore emerging trends shaping the future of the sector.

In addition to product showcases and tastings, the programme will feature B2B matchmaking sessions, industry masterclasses, market insights, and expert-led discussions, creating valuable opportunities for both local and international stakeholders.

Celebrating Italian Excellence

One of the highlights of this year’s event is the participation of the Italian Trade Agency (ITA) and leading Italian producers through Italia del Vino Consorzio.

Visitors will have the opportunity to explore renowned brands such as Ferrari, Marchesi di Barolo, Zonin, and Santa Margherita, while gaining deeper insights into Italy’s rich gastronomic heritage.

The exhibition will also host Italian Taste Experience, an interactive culinary space featuring live pizza and fresh pasta demonstrations by Pasta Fresca, alongside tastings of Prosciutto di Parma, premium Italian cheeses, and live mozzarella-pulling performances.

Women in Wine & Spirits: Celebrating Female Leadership

A notable initiative within the exhibition is Women in Wine & Spirits (WIWS), a programme dedicated to recognising and celebrating the contributions of women in the global premium beverage industry.

From winemakers and distillers to sommeliers, bartenders, communicators, and business leaders, women continue to play a vital role in shaping the industry’s future. Through networking opportunities and knowledge-sharing sessions, WIWS aims to foster diversity, inclusion, and sustainable growth within the sector.

Vietnam’s Growing Role in Southeast Asia

As Vietnam continues to emerge as one of Southeast Asia’s most dynamic F&B markets, Premium Beverage Experience Vietnam reflects the country’s increasing relevance within the regional beverage landscape.

Expected to welcome 600–800 trade visitors, including importers, distributors, hospitality professionals, and beverage specialists, the event offers a timely platform for meaningful collaboration and long-term partnerships.

More than just a trade exhibition, Premium Beverage Experience Vietnam 2026 represents a broader shift in how fine beverages are perceived—not merely as products, but as expressions of culture, craftsmanship, and human connection.

For professionals working across food, wine, spirits, and hospitality, PBE Vietnam 2026 promises to be one of the most significant industry events of the year.

Premium Beverage Experience Vietnam 2026
Date: 25–26 June 2026
Venue: The Adora Center, Ho Chi Minh City, Vietnam

Register here. The ticket is free 

• https://winesexperience.com/ho-chi-minh-city-wine-expo-2026

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On June 4, Michelin Guide Vietnam 2026 was officially unveiled in Hanoi, marking the fourth year that the world’s most prestigious dining guide has been present in Vietnam. Yet if we focus solely on the restaurants that received Michelin Stars or the latest awards announced, we may be missing a much bigger story.

Four years after its arrival, Michelin Guide has become far more than a restaurant rating system. Its presence is increasingly acting as a catalyst for the development of Vietnam’s entire culinary ecosystem — from restaurants and chefs to hospitality, tourism, and even wine culture.

Đọc bằng tiếng Việt

Michelin Guide Vietnam 2026 Celebrates New Achievements

This year, Michelin Guide Vietnam recognized a total of 193 dining establishments across Hanoi, Ho Chi Minh City, and Da Nang. The selection includes 11 One Michelin Star restaurants, 72 Bib Gourmand establishments, 110 Michelin Selected venues, and 3 Michelin Green Star restaurants.

One of the most significant milestones is that Vietnam now boasts 11 Michelin-starred restaurants for the first time, with two new additions joining the list this year:

• ONVIT (Hanoi)
• Upstairs (Ho Chi Minh City)

The following nine restaurants successfully retained their One Michelin Star status:

• Gia
• Hibana by Koki
• Tam Vi
• Anan Saigon
• Long Trieu
• Akuna
• CieL
• Coco Dining
• La Maison 1888

Michelin Green Star

The Michelin Green Star recognizes restaurants that demonstrate a strong commitment to sustainability, environmental responsibility, and the use of local ingredients.

Bib Gourmand

Bib Gourmand remains one of the guide’s most beloved categories, celebrating restaurants that deliver exceptional quality at affordable prices.

Michelin Selected

This category highlights restaurants recommended by Michelin inspectors for their outstanding culinary quality.

Special Awards

Michelin also presented several individual awards recognizing excellence within the industry:

• Michelin Young Chef Award: Mr Phước Hậu Trần – The Monkey Gallery Dining
• Michelin Service Award: Mrs Thanh Vân Nguyễn – Tales by Chapter
• Michelin Sommelier Award: Mrs Bích Ngọc Mai – ONVIT

These numbers clearly demonstrate that Vietnam’s restaurant industry is earning increasing recognition on the international stage. Yet Michelin’s greatest contribution may lie beyond the awards themselves.

Four Years Later: Michelin Is Reshaping Vietnam’s F&B Industry

When Michelin Guide first arrived in Vietnam in 2023, many questioned whether an international evaluation system could truly understand the diversity and depth of Vietnamese cuisine.

Four years later, the more interesting story is the transformation taking place across the industry.

Restaurants are paying greater attention to ingredient quality, operational consistency, guest experience, and staff development. Concepts such as fine dining, sustainability, farm-to-table practices, and wine pairing have become increasingly familiar throughout the market.

Michelin did not make Vietnamese food better. Vietnam has always possessed a rich and vibrant culinary heritage long before Michelin arrived.

What Michelin has brought is an international benchmark and a new source of motivation for hospitality professionals to continuously improve.

When a group of restaurants raises its standards, the rest of the market inevitably follows. That is how an ecosystem evolves.

Michelin as a Catalyst for Food, Wine, and Tourism 

In countries renowned for their gastronomy, such as France, Italy, Spain, and Japan, food has never developed in isolation.

The growth of the restaurant industry has always gone hand in hand with the development of wine culture, hospitality, and tourism.

Vietnam is beginning to experience a similar phenomenon.

More restaurants are investing seriously in beverage programs and wine lists. The role of the sommelier is becoming increasingly recognized, while wine pairing is attracting growing interest among diners.

At the same time, Michelin is helping position Vietnam as a more attractive destination on the global culinary tourism map. International travelers are no longer visiting Vietnam solely for its landscapes and cultural attractions; many now actively seek out Michelin-recognized restaurants as part of their travel experiences.

As gastronomy grows, opportunities for wine culture grow alongside it.

As gastronomy grows, tourism benefits as well.

This may ultimately be one of Michelin’s most valuable contributions to Vietnam.

The Most Encouraging News Is Not the Stars

The most encouraging outcome of Michelin Guide Vietnam 2026 is not that Vietnam gained two additional Michelin-starred restaurants.

Rather, it is that we are witnessing the maturation of an entire generation of chefs, restaurateurs, and hospitality professionals.

More Vietnamese chefs are confidently telling stories through local ingredients. More restaurants are investing in long-term quality rather than short-lived trends. More consumers are willing to pay for meaningful dining experiences.

These are all signs that Vietnam’s culinary industry is entering a new phase – one that is more professional, more confident, and increasingly respected on the international stage.

And if recent developments are any indication, Michelin Stars may only be the beginning. The most exciting breakthroughs for Vietnamese gastronomy are still yet to come.

The post Michelin Guide Vietnam 2026: New Milestones for Vietnamese Gastronomy appeared first on Ngonista.

When discussing the most influential trade exhibitions in Asia’s wine and spirits industry, Vinexpo Asia is often the first name that comes to mind.

Held alternately between Singapore and Hong Kong – two of the region’s most important trade and logistics hubs – Vinexpo is far more than a product showcase. It serves as a meeting point for the entire beverage ecosystem, bringing together producers, importers, distributors, sommeliers, restaurateurs, hoteliers, journalists, educators, and industry influencers from around the world.

The 2026 edition marked the 10th Vinexpo Asia held in Hong Kong since the event first launched there in 1998, highlighting the city’s enduring role as a gateway connecting the wine and spirits trade across Asia-Pacific and Greater China.

Đọc bằng tiếng Việt

One of Asia’s Largest Beverage Trade Events

Held from May 26–28, 2026, at the Hong Kong Convention and Exhibition Centre (HKCEC), this year’s Vinexpo Asia welcomed 14,273 trade visitors from 76 countries and territories, a significant increase compared to the 59 markets represented in 2024.

The exhibition featured producers from 38 wine and beverage-producing countries, reflecting the industry’s continued commitment to Asian markets despite ongoing economic uncertainty and changing consumer behavior.

Alongside the exhibition floor, Vinexpo hosted more than 25 masterclasses and conferences led by leading global experts, offering valuable insights into consumer trends, market developments, and the future of the beverage industry.

According to Ms Lê Thu Hương, Executive Committee Member of the Vietnam Sommelier Association (VSA) and a long-time Vinexpo attendee:

“I make an effort to attend Vinexpo whenever possible. It remains one of the most important wine industry events in Asia.”

No Longer Just About Wine

One of the most noticeable developments at Vinexpo Asia 2026 was its continued expansion beyond wine.

For the first time in Hong Kong, the Be Spirits section was introduced, featuring 105 exhibitors from 18 countries. The area showcased whisky, gin, rum, sake, craft beer, cider, and innovative mixology products, reflecting the growing importance of the global spirits sector.

At the same time, Be No, Vinexpo’s dedicated alcohol-free category, highlighted another major industry trend. According to organizers, approximately 10% of products exhibited this year were alcohol-free, demonstrating increasing consumer interest in mindful drinking and alternative beverage options.

Vinexpo today is no longer simply a wine exhibition. It has evolved into a comprehensive platform representing the broader global beverage industry.

Vinexpo as a Global Connector

For many professionals, the greatest value of Vinexpo lies not in the wines tasted but in the connections made.

It is one of the few places where visitors can meet renowned producers, leading importers, top sommeliers, industry educators, media professionals, and decision-makers shaping the future of the beverage world.

For Mai Linh, a Vietnamese wine distributor attending Vinexpo for the first time, the experience was eye-opening:

“I was genuinely overwhelmed by the scale of Vinexpo. It’s a rare opportunity to discover new products from around the world and connect with so many industry professionals in one place.”

Asia Is Telling Its Own Story

What excited me most while walking through Vinexpo this year was the increasingly strong presence of Asian beverage brands.

Alongside traditional wine-producing countries such as France, Italy, Spain, and Australia, visitors could explore products from Japan, South Korea, China, and many other Asian markets.

From sake and shochu to baijiu, Asian whisky, craft gin, and local spirits, Asian producers are becoming increasingly confident in presenting their own identities on the international stage.

And that naturally raises an important question:

Where is Vietnam?

Vietnam Has More to Offer Than Many Realize

In recent years, Vietnam’s beverage industry has undergone remarkable development.

A new generation of producers has emerged, creating products that combine international quality standards with authentic local stories.

Brands such as Lady Trieu Gin and Saigon Baigur have introduced Vietnamese botanicals through modern craft gin. Producers like Rhum Belami have demonstrated the potential of premium Vietnamese rum. Innovative projects such as Rượu Làng are reimagining traditional Vietnamese rice spirits for contemporary consumers, while fruit-based producers like Rượu Mầm are exploring Vietnam’s agricultural diversity through fermentation and distillation.

From a product perspective, Vietnam already possesses many of the elements that international buyers are actively seeking: authenticity, local ingredients, cultural heritage, and distinctive narratives.

More Than an Exhibition

Vinexpo is not simply a trade fair.

It is a place to learn, build relationships, discover emerging trends, and gain a clearer understanding of where the global beverage industry is heading.

For importers, distributors, sommeliers, restaurateurs, hoteliers, educators, and beverage professionals, it remains one of the most valuable industry gatherings in Asia.

The next edition of Vinexpo Asia will take place in Singapore.

Hopefully, we will not only see more Vietnamese professionals attending, but also more Vietnamese brands exhibiting, speaking on stage, and sharing their stories with an international audience.

The post Vinexpo Asia: What Opportunities Await Vietnam?  appeared first on Ngonista.

When people think of sommeliers, many still imagine a world dominated by Western men working in elegant fine dining restaurants. Women pursuing this profession have always been relatively rare. Behind the glamour of wine lies a career that demands deep knowledge, resilience, discipline, long working hours, and countless sacrifices.

Đọc bằng tiếng Việt

That is why, in Vietnam, the story of a mother and daughter both becoming sommeliers is almost unheard of. What makes it even more remarkable is that both of them have become respected figures in Vietnam’s wine industry.

One belongs to the first generation of sommeliers who helped shape Vietnam’s wine culture. The other represents a younger generation continuing that journey in her own distinctive way.

They are Lê Thu Hương and her daughter, Nhật Anh.

I decided to interview them separately at different moments. Because when family members sit beside each other, people often tell the version of the story they think the other person wants to hear — not always the real one.

So we jokingly called these conversations our “family expose sessions.”

“The First Job of a Sommelier Is Cleaning Wine Glasses Properly”

Lê Thu Hương belongs to Vietnam’s first generation of sommeliers. With more than 17 years of experience in wine and spirits, she currently leads Sales & Marketing for Penfolds Vietnam under Treasury Wine Estates, one of the world’s most respected wine companies, while also serving as a board member of the Vietnam Sommelier Association (VSA).

She holds numerous international certifications in wine and spirits, including:

• Sake Making Certificate – Gekkeikan Sake School, Kyoto, Japan (2009)
• WSET Level 3 Award in Wines and Spirits
• Introductory Sommelier Certificate – Court of Master Sommeliers
• Certified Sake Sommelier
• ASI Certification 1 – Association de la Sommellerie Internationale
• Certified Wine Specialist

She was also runner-up at the Vietnam Best Sommelier in French Wines 2017 competition and previously lectured at Vatel Hotel & Tourism Management School while serving as a guest lecturer at RMIT University and VinUniversity.

Beyond her professional career, she is also the Vietnamese translator of two globally influential wine books: Wine Folly by Madeline Puckette and Justin Hammack, and 24 Hour Wine Expert by renowned wine critic Jancis Robinson.

Yet what impressed me most about her was not her achievements.

It was the way she viewed the profession itself.

As a university student, she worked part-time in bars and restaurants. After years of experience at Press Club, Metropole, and Hilton – iconic names in Vietnam’s hospitality industry at the time, she realized she genuinely loved serving people.

While many view being a sommelier as a glamorous profession, Hương simply smiled and said:

“The first job of a sommelier is cleaning and polishing wine glasses properly.”

She said it casually, but it stayed with me.

Because sometimes, the way someone polishes a glass says everything about their discipline, attention to detail, and attitude toward their work.

Working in hospitality requires far more than wine knowledge. It demands observation, sensitivity, and emotional intelligence – understanding what guests need, what they desire, or sometimes simply recognizing how they feel during an evening.

“That’s why I can be quite strict sometimes.”

She laughed.

And honestly, I completely agreed.

But behind that strictness was not harshness. It was a deep desire to make sure everything was done with care and sincerity.

A Woman Who Chose the Hard Things

In 2007, Hương accepted a challenge almost nobody wanted at the time: developing a Japanese sake brand in Vietnam.

“Back then, Japanese restaurants would barely even meet with sake salespeople unless they were Japanese.”

Initial sales were only around 60 bottles per month.

But instead of giving up, she spent years studying Japanese customer behavior, understanding their psychology, and finding the right approach.

Eight years later, monthly sales grew to 25,000 bottles – an almost unimaginable number at a time when sake was still extremely unfamiliar in Vietnam.

Perhaps that is what stood out most about her to me: resilience, persistence, and a refusal to quit easily.

A Different Kind of Mother

What surprised me most during our conversations was not Hương’s achievements.

It was her parenting philosophy.

She never pushed Nhật Anh to become a sommelier. Instead, she allowed her daughter to choose her own path, just as her own parents had done for her.

“Parents often think: this is good for my child, so they must do it. But sometimes they forget to ask whether the child actually wants it.”

“I don’t need my daughter to be exceptional or famous. I just want her to become a kind and responsible person.”

When Nhật Anh was younger, Hương worked three jobs simultaneously so her daughter could attend an international school. But when Nhật Anh later felt she was more suited to public school, Hương agreed immediately.

No pressure. No resistance.

Just respect for her daughter’s decision.

Unlike many children raised in highly protected environments, Nhật Anh was introduced to work very early. At 15, she began working part-time in restaurants during summer breaks.

“My mom let me decide what to do with the money I earned.”

For Hương, maturity does not come from controlling children too much, but from experience and learning responsibility through one’s own choices.

While many parents worry about exposing their children too early to bars or alcohol culture, Hương did the opposite. When Nhật Anh turned 18, she personally brought her daughter into bars so she could understand that world from a more realistic perspective.

Even Nhật Anh’s very first tattoo was a matching tattoo with her mother.

Nhật Anh – A Talented Young Sommelier

Nhật Anh graduated from the College of Performing Arts. At first glance, music and sommellerie seem like completely different worlds. But for her, they share the same artistic language.

“To me, wine is art.”

She still sings. She still occasionally performs with her band.

But while music remains her passion, sommellerie is where she wants to build both her passion and her career.

“What I love most about being a sommelier is discovering the world through wine. Every bottle is not just about flavor – it represents the culture, history, and people of a region.”

By the age of 18, Nhật Anh had already earned her WSET Level 1 and Level 2 certifications.

At 24, she reached the Top 4 finalists of the Vietnam Best Sommelier in French Wines 2024 competition.

Today, Nhật Anh works as a Sommelier at JW Marriott Saigon while also managing Nikura Restaurant, a role requiring not only wine expertise, but also leadership, operations, and team management skills.

Interestingly, although her mother inspired her journey into wine, Hương was not the person who directly trained her.

“My mom always says: ‘No one worships the Buddha next door.’”

She laughed.

“At home, my mom wasn’t strict enough with me. She understood I needed someone tougher to train me.”

Her mentor became Ku’ Bơ (Khánh Vi), a young sommelier known within the industry for his discipline and high standards.

Her mother inspired her.

But another teacher helped shape her professionally.

Perhaps Hương understood that sometimes, helping your child grow means trusting other people to guide them too.

Is Being a Woman an Advantage or a Disadvantage in Wine?

Many still believe sommellerie is a profession better suited for men. Behind fine wines and luxury restaurants lies demanding physical work, high pressure, long hours, and the need for extensive expertise.

Yet both Hương and Nhật Anh believe women possess unique advantages in this field.

“Women are naturally more sensitive in their senses. As sommeliers, that becomes an advantage when perceiving aromas and flavors,” Hương explained.

And that was exactly what I felt while speaking with both of them – though in very different ways.

In Hương, there was sharpness, fast observation, and the instinct of someone shaped by decades in hospitality.

In Nhật Anh, there was the softer sensitivity of a younger generation – someone deeply connected to the emotions and stories behind each bottle.

Perhaps being a sommelier has never been only about tasting wine or memorizing knowledge.

It is also about listening, sensing, and connecting with people.

And in that aspect, women may naturally hold quiet advantages.

When Wine Becomes a Shared Language Between Mother and Daughter

If Hương is outgoing, adventurous, energetic, and always chasing new experiences, Nhật Anh is her complete opposite: quiet, thoughtful, and cautious.

“We’re like reversed roles.”

Nhật Anh laughed.

“Whenever we go out late, I’m the one worrying about my mom.”

That is probably why Hương often jokes:

“Am I your mother, or are you mine?”

At home, they share a small wine collection.

“Sometimes we do blind tastings together just for fun.”

For Nhật Anh, her mother is not only a parent, but also a friend, colleague, and source of inspiration.

One day, she hopes to open her own wine bar or restaurant. a place where people can connect through wine and music.

As for Hương, after many years in the industry, her dream is to open an academy for young people pursuing careers in hospitality.

“I love teaching. And I love watching people grow.”

Today, both mother and daughter remain active contributors to the Vietnam Sommelier Association, while Hương also writes professional wine articles for Ngonista.

When Passion Is Passed Down Without Pressure

The story of Hương and Nhật Anh is ultimately not only about wine or sommellerie.

It is a story about how passion quietly travels from one generation to another.

Not through pressure or expectation.

But through the way people live, work, and allow their children enough freedom to choose their own path.

Because in the end, what takes someone far in any profession is never other people’s expectations  but genuine love for what they choose.

And when children grow up surrounded by respect and inspiration, passion will always find its own way to bloom.

The post Like Mother, Like Daughter: The Unique Story of Two Generations of Sommeliers in Vietnam appeared first on Ngonista.

They don’t order right away. They scan the shelf for a moment, not because they don’t know what they want, but as if searching for something familiar. Then they say: “Give me a whisky. Anything is fine.”

“Anything is fine” — but I know, from the way they say it, that it isn’t.

I’ve poured whisky, mixed cocktails, drunk and savored it alongside countless people like that. And over time, I’ve come to understand: whisky is rarely something people order just to drink. It’s something people order when they need to sit quietly with themselves.

The Water of Life

The first official record of whisky appears in 1494, in a Scottish royal treasury document: “eight bolls of malt barley granted to Friar John Cor wherewith to make aquavitae” — enough for roughly 500 bottles by modern estimates.

Aqua vitae. Latin: the water of life.

Friar John Cor had no way of knowing he was writing the opening line of an industry that would circle the globe. He was simply making medicine. Monks of that era distilled spirits to treat illness, preserve herbs, and perhaps, on the long, grey winters of that mist-laden land to get through the season. The Irish and the Scots both claim whisky as their own, and that argument has never reached a verdict. But one thing nobody disputes: whisky began as a remedy. Since then, the basic formula hasn’t changed much. What has changed is the understanding of how to control every variable in the process.

And then whisky left the monastery and stepped into the world.

In the 18th century, the British government imposed heavy taxation. The Scots went underground distilling at night to hide the smoke, burying barrels in the earth, building smuggling networks so elaborate they were almost romantic. Across the Atlantic, whisky was valuable enough to function as currency during the American Revolution. When the fledgling government taxed it in 1791, farmers revolted, a historical event now known as the Whiskey Rebellion.

From very early on, whisky has never been just a drink.

The Barrel — “Cocoons of Time”

Whisky must age in wooden barrels — typically oak — for at least several years, sometimes several decades. During that time, the spirit absorbs color, breathes through the grain of the wood. Oak expands in the heat, contracts in the cold; each cycle draws the liquid deeper in and releases it back out carrying layers of flavor that no laboratory formula can replicate. The spirit enters the barrel nearly colorless — raw, unformed, not yet anything. Then the wood and the whisky begin a conversation that lasts for years.

What separates whisky from every other spirit isn’t the ingredients. It’s the waiting. Or more precisely — it’s time.

Vanilla from the lignin in oak. Caramel from the charred interior of the barrel. Smoke, stone fruit, leather, dark chocolate — all products of time and temperature. There are no shortcuts. There are no substitutes.

The Whisky Map

If you’re approaching whisky for the first time, the most disorienting thing isn’t the flavor, it’s the geography.

Because whisky has no single face. It is Scotch from Islay, carrying a peat-smoke character so assertive that first-time drinkers often furrow their brows — Ardbeg, Laphroaig, names my regulars call out like old friends. It is Speyside, smoother, fruitier, more approachable. It is the Highlands, vast and unpredictable, every distillery its own personality. It is Kentucky Bourbon, sweet and full-bodied, aged by law in new, never-used barrels. It is Irish Whiskey — triple-distilled, easy-going as a morning with nowhere to be. And it is Japan — where whisky became something refined and quiet in its own particular way, until the world caught on and couldn’t find enough bottles to buy.

Speaking of Japan: it is the whisky region that arrived latest on the scene, and yet the one I find most compelling.

In 1923, Masataka Taketsuru — a young Japanese man — traveled to Scotland to learn the craft, married a Scottish woman, and brought the entire tradition home with him. He carried the Japanese spirit into it: meticulous control, an obsessive attention to detail, an entirely distinct aesthetic — and opened Japan’s first distillery at Yamazaki. Japanese whisky never tried to imitate Scotland. It applied the characteristically Japanese precision to every stage of production: delicate, economical, balanced to the point of near-silence. And that kind of silence sometimes says more than words.

Today, Yamazaki and Hibiki are ranked alongside the Scottish legends by the most demanding palates in the world. Whisky has proven something: it belongs to no single land. It belongs to those willing to be patient with it

Tropical Climate and Whisky?

Over the past decade or so, the whisky map is being redrawn in places no one anticipated.

India with Amrut — launched in 2004, it forced Western critics to look twice. Taiwan with Kavalan — produced in a subtropical climate, it claimed international awards within just a few years of operation. The technical logic is straightforward: high temperatures accelerate the interaction between spirit and wood. A three-year Taiwanese whisky can achieve a complexity that might take a decade to develop in Scotland. The heat doesn’t kill whisky — it simply makes the wood and the spirit dance faster, more intensely, producing flavor profiles that Scotland would need decades to arrive at.

And closer to home: Hanoi.

In 2020, Về Để Đi was established — Vietnam’s first single malt distillery, and the first in all of Southeast Asia. The name translates as “I come so I can go” — a small philosophy hidden inside a bottle. More than 500 barrels of American and French oak are currently aging in the characteristic heat and humidity of Hanoi. According to founder Dr. Michael Rosen, one year of aging here is equivalent to roughly three years in Scotland. Their new make spirit just took “Best in the World” at the World Whiskies Awards 2025 in London. The first premium release is expected around Tết 2027.

Not Scotland. Not Japan. Vietnam.

I don’t yet know what that bottle will taste like. But I want to live long enough to find out — to pour it into someone’s glass and watch them experience it for the very first time.

How to Drink – Rules and the Absence of Rules

Neat no ice, no water. This is whisky speaking at its most unguarded. It asks you to listen.

On the rocks ice chills and gently dilutes, opening some aromas while closing others. Not wrong — just a different conversation.

With a drop of water, not to dilute, but to unlock. Many distillers drink this way to fully access the elusive notes within a whisky that neat drinking can’t quite reach.

In a cocktail Old Fashioned, Manhattan, Whisky Sour, and beyond. A cocktail doesn’t diminish whisky. It’s simply whisky telling its stories through a different voice.

But truthfully, there is no absolute rule for enjoying whisky. There is only what fits — that particular evening, that particular mood, that particular person.

After years behind the bar, I’ve come to understand that whisky isn’t something you grasp immediately. It requires time — not only inside the barrel, but inside the drinking of it.

World Whisky Day is whisky’s day, but it doesn’t ask you to be an expert. It doesn’t require you to distinguish Speyside from the Highlands on the nose alone, or to identify the corn percentage in a Bourbon by smell, before you’re permitted an opinion.

It shows up simply to invite you. To slow down for a moment. To ask where this came from, how long it lived inside its barrel, how many hands it passed through before reaching yours.

And perhaps — in that sip — you’ll recognize something familiar, even though you’ve never encountered it before.

Whisky is one of the rare drinks that teaches its drinkers patience. And perhaps that’s why those customers who stand quietly scanning the shelf before ordering — they’re not choosing a glass of liquor. They’re finding their own rhythm again. And whisky, as always, waits.

Written by Bartender Gia Linh (Sâu)

Sources: Scotch Whisky Association; The Drinks Business; World Whiskies Awards 2025; Vietcetera; Drinks International — “Về Để Đi: Vietnam’s Entry into New World Whisky.”

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Few moments in modern wine history have reshaped global perception as profoundly as the blind tasting held in Paris on May 24, 1976. What began as a modest promotional event would eventually become one of the most influential turning points the wine industry has ever witnessed.

The event, later immortalized as the “Judgment of Paris,” was organized by Steven Spurrier, a British wine merchant and educator based in Paris. Intended to celebrate the bicentennial of the United States, the tasting set out to compare French wines with a selection of emerging Californian producers. At the time, however, the outcome appeared almost predetermined.

France occupied an unquestioned position at the summit of fine wine. Bordeaux symbolized prestige, heritage, and authority, while Burgundy represented the ultimate expression of Chardonnay. California, by contrast, was still viewed as an ambitious outsider, a young wine region lacking the centuries of tradition that defined Europe’s most revered appellations.

Even Spurrier himself expected the French wines to dominate.

To ensure credibility, he assembled a judging panel made up of some of France’s most respected wine professionals, including Odette Kahn of Revue du Vin de France and Jean-Claude Vrinat of the legendary Parisian restaurant Taillevent. Nearly every judge entered the room convinced that no American wine could rival the great estates of Bordeaux or Burgundy.

The tasting was conducted blind and structured in two flights. The white wine category paired California Chardonnay against leading White Burgundies, while the red wine category compared California Cabernet Sauvignon with some of Bordeaux’s most celebrated wines.

Then came the moment that stunned Paris.

In the white wine flight, Chateau Montelena Chardonnay 1973 ranked ahead of several prestigious Burgundian producers. Yet the greater surprise emerged in the red wine category, where Stag’s Leap Wine Cellars Cabernet Sauvignon 1973 surpassed iconic Bordeaux estates including Chateau Mouton Rothschild and Chateau Haut-Brion.

For the first time in modern history, New World wines had defeated the established icons of France, on French soil, under the judgment of French experts.

The reaction was immediate and emotional. Some judges questioned the scoring and requested to review the results. French media initially approached the story with hesitation, uncertain of how to interpret what had just occurred. Yet beyond Paris, the impact spread quickly after George M. Taber, the only journalist present that day from Time Magazine, reported the story internationally.

What had been intended as a small tasting suddenly became a symbolic moment that challenged centuries of accepted hierarchy within fine wine.

The Tasting That Changed the Fine Wine Landscape

The significance of the Judgment of Paris extended far beyond a single competition. It fundamentally altered how the industry defined greatness.

Before 1976, fine wine was largely synonymous with Europe, particularly France. Reputation and origin carried immense authority. A Bordeaux or Burgundy label was often considered a guarantee of superiority, while wines produced outside Europe struggled for serious recognition regardless of quality.

The Judgment of Paris disrupted that belief system entirely.

For perhaps the first time on a global stage, the wine community was confronted with the idea that excellence did not belong exclusively to one geography or tradition. Once labels and prestige were removed, sensory experience alone became the deciding factor.

However, France’s defeat did not simply reflect a difference in quality. Many wine professionals later argued that the blind tasting environment naturally favored the Californian wines. The Chardonnay and Cabernet Sauvignon from Napa Valley often displayed generous fruit expression, softer textures, and immediate accessibility. Many Bordeaux and Burgundy wines, meanwhile, were still restrained and tightly structured, requiring additional aging before revealing their full complexity. Once labels and reputation disappeared, the wines that created the strongest first impression held a natural advantage.

What shocked Paris in 1976 may no longer surprise today’s consumers. Yet at the time, the result was almost unthinkable.

In the years that followed, Napa Valley experienced extraordinary growth. Investment flowed rapidly into California’s wine sector, vineyard values increased dramatically, and American producers began to earn legitimate recognition within the fine wine category.

More importantly, the event opened the door for the rise of the broader New World wine movement. Countries such as Australia, New Zealand, Chile, Argentina, and South Africa gradually gained greater credibility among critics, sommeliers, and international consumers.

The Judgment of Paris also elevated blind tasting into one of the most trusted methods of wine evaluation. Over time, it became central to sommelier education, wine competitions, and modern wine criticism.

Fifty Years Later – Why the Judgment of Paris Still Matters

Fifty years later, the Judgment of Paris remains one of the defining moments of modern wine culture.

Today, it is no longer controversial for a Napa Valley Cabernet Sauvignon or an Australian Shiraz to stand alongside the great wines of Bordeaux. The industry has become far more open, international, and dynamic than it was in 1976.

Yet the enduring importance of the Judgment of Paris lies not solely in California’s victory, but in the shift in mindset it created.

It reminded the industry that true greatness has no borders.

In a field long shaped by tradition, prestige, and inherited reputation, the tasting marked the beginning of a more democratic era, one in which craftsmanship, terroir, and vision could transcend geography.

Today, the spirit of the Judgment of Paris continues to live on in every blind tasting competition, every ambitious young producer, and in the growing openness of modern consumers toward discovering excellence beyond the traditional boundaries of Europe.

Fifty years later, the Judgment of Paris is no longer merely a story about California defeating France.

More than a competition, it became the moment fine wine ceased to belong to one nation alone.

Written by Sommelier Huong Le

The post Judgment of Paris 1976: The Tasting That Redefined Fine Wine appeared first on Ngonista.

Whenever a winner’s name is announced, most of us only see the glory of that moment. Few people realize that behind every champion lies countless failures, rejections, and moments of uncertainty.

Nguyễn Hữu Phát, also known as Stefan Nguyễn, is currently the General Manager and Sommelier of Bờm Hospitality, the group behind three beloved dining destinations in Ho Chi Minh City: Bờm, Sono, and Leonardo Pizza.

In 2025, he became the champion of two major wine competitions: Vietnam Best Sommelier in French Wines 2025 and Borsa Vini in Vietnam — Italian Wine Contest 2025. He also holds the Wine & Spirit Education Trust (WSET) Level 3 certification, one of the most respected international wine qualifications.

But Phát’s journey was never built on success alone.

The First Failures

Before entering the F&B industry, Phát never truly knew what he was good at. Like many young people, he moved from one job to another during the early years of his career — working in tourism, sales, and hotels — without feeling that he truly excelled at any of them.

Phát describes those years as “searching in the dark.”

At that time, the only clear vision he had for his future was becoming a flight attendant — a career associated with travel, new cities, and the dream of seeing the world.

He spent two years preparing for the exams, successfully passed several rounds, and eventually reached the final medical examination.

Then the doctor told him he was colorblind.

There were certain shades he could not distinguish, which meant he no longer qualified to become a flight attendant.

“At that time, I had so much hope. I spent two years preparing for it,” Phát recalled with a shy smile. “When I failed, it felt like my whole world collapsed.”

He paused for a few seconds before continuing.

“But now, looking back, I’m actually grateful for that turning point. If I hadn’t been rejected then, I probably would never have found the path that truly belonged to me.”

And that was not his only failure. “I also dreamed of becoming a manager at five-star hotels,” he shared. “But every place I applied to rejected me.”

Wine Opened New Doors in His Career

In 2019, Phát started over from zero as a waiter at Shri Restaurant & Lounge.

“At Shri, I really admired our GM, Thomas Gillgren. I looked up to him and learned from everything he was good at. I noticed he had strong wine knowledge, so I thought I needed to learn wine too.”

The company sponsored him for WSET Level 1. Later, he invested in himself to continue with WSET Level 2. After two years of constant learning and hard work, Phát moved from a service position to being considered for restaurant management.

“I realized that deep wine knowledge is not only an advantage for a restaurant manager, but also a way to elevate the guest experience.”

That understanding of wine opened major opportunities for him, beginning with the Sens project at Bitexco and later the projects of Bờm Hospitality, where he continues writing the next chapter of his journey.

Phát continued pushing himself further in wine education. In 2022, he earned ASI Certification 1 from the Association de la Sommellerie Internationale, followed by WSET Level 3 in 2023.

In the F&B industry, wine is far more than a beverage paired with food. It is an essential part of the dining experience and also contributes significantly to restaurant revenue. A manager who understands wine can choose the right suppliers, build a thoughtful wine list, create pairings, and deliver memorable experiences to guests.

But in Vietnam, that path is not easy. The high cost of wine education remains a major barrier, which is why the number of professionals pursuing wine certifications is still relatively limited.

The Competition He Never Planned to Enter

Interestingly, Phát never intended to compete in Vietnam Best Sommelier in French Wines 2025.

The competition, organized annually by the French Ministry of Agriculture, is one of the most prestigious wine contests in Vietnam. Ironically, Phát is colorblind, while one of the most important parts of the competition is blind tasting — where contestants must describe color, aroma, structure, grape varieties, vintages, and origins without seeing the label.

“I felt very small,” he admitted modestly. “I had only been working in F&B for five or six years, which is still very little compared to people who have gone much further in the industry.”

Instead, his original intention was simply to encourage his team to learn and compete.

“I wanted my team to participate because I thought it would be a good opportunity for them to improve their skills. I joined mainly to learn together with them. I even asked Khánh Vi to teach wine knowledge to the whole team.”

At that time, five members from Bờm Hospitality registered for the competition. Phát entered with the mindset of an older brother accompanying the team — without expectations or pressure to win.

“I never expected to make it to the finals,” he laughed.

And even when he held the championship trophy in his hands, he still humbly considered it a matter of luck.

F&B Is a Profession for the Dedicated

Unlike the typical image of a General Manager in hospitality, Phát is not particularly outspoken or attention-seeking. He is calm, reserved, and quietly focused — perhaps because he pours almost all of his energy into his work.

Since the arrival of the Michelin Guide in Vietnam, Bờm Hospitality has continuously appeared in the Michelin Selected list in 2023, 2024, and 2025, followed by recognition from Epicure Vietnam as one of Vietnam’s best restaurants.

When I asked Phát why he chose this industry, he answered simply:

“Because F&B allows me to learn so many different skills.”

“The restaurant industry teaches creativity through menu R&D, sales skills when introducing a bottle of wine or a menu, and service skills that require attention to even the smallest details.”

Then he laughed and added: “If flight attendants are people who serve in the sky, then I’m someone who serves on the ground.”

After his victories, Phát had the opportunity to travel to France as part of the champion’s prize, as well as visit the United States through a trip sponsored by the California Wine Institute to explore wine regions and meet renowned winemakers.

When I asked him what the greatest lesson from those journeys was, he did not speak about terroir or winemaking techniques. Instead, he spoke about something deeply human:

“You have to be meticulous and wholehearted in everything you do.“

“The winemakers I visited were not only creating wine — they were creating a legacy for future generations. From the warm hospitality to every carefully selected wine and dish, I could feel the dedication behind it.”

To me, that answer is a beautiful definition of being a sommelier — and perhaps of working in F&B in general. In such a fiercely competitive industry, where restaurants constantly open and close and trends change every season, it is care and dedication that allow someone to stay for the long run. There is simply no room for superficiality.

Failure Is an Essential Part of Success

As I left our conversation, I kept thinking about one sentence Phát said:

“If one thing had not happened, another opportunity would never have appeared.”

Phát never became a flight attendant. He was rejected by every five-star hotel he applied to. He never planned to enter the competition he eventually won.

Yet every time one door closed, another quietly opened — not because of luck, but because he was always preparing himself through learning, practicing, and improving every single day.

Perhaps failure is never truly the end. Sometimes, it is simply life’s way of guiding us toward the path where we truly belong.

The post The Failures Behind the Champion of Vietnam Best Sommelier in French Wines 2025 appeared first on Ngonista.

As one of the most important trade exhibitions for the wine & spirits industry in Asia, Vinexpo Asia continues to serve as a key meeting point connecting producers, importers, distributors, buyers, and F&B businesses from strategic markets across the region.

Vinexpo Asia 2026 is expected to welcome more than 1,000 producers and brands from over 30 countries, alongside more than 15,000 visitors from around the world.

Beyond networking and business meetings, Vinexpo Asia also offers opportunities to explore emerging consumer trends, discover new product portfolios, and build new partnerships within the rapidly evolving global beverage industry.

To help industry professionals prepare for this year’s exhibition, free visitor registration is now officially open. Pre-registering allows attendees to save time and avoid on-site check-in queues during the event.

Register for your free visitor badge:
https://vinexposium.mybadgeonline.com/Pro-Login-en-US?trk=CRSPHMX 

Industry professionals and businesses may also join the VSA Delegation to receive exclusive benefits, including VIP access badges and invitation letter support from the exhibition organizers.

Register for the VSA Delegation:
https://forms.gle/7qTSMS3knwPstHAn8 

To further support buyers attending the exhibition, Vinexpo Asia will also host a dedicated webinar designed to help participants maximize their business trip through useful tools, services, and event-planning insights.

Buyer Webinar Registration:
https://bit.ly/MaximizeyourvisitatVinexpoAsia2026 

Venue: Hong Kong Convention and Exhibition Centre (HKCEC)
Date: May 26–28, 2026

Vinexpo Asia 2026 is expected to once again become one of the most important gathering points for the wine & spirits industry in APAC — bringing together key players across the region while opening new opportunities for collaboration and growth.

The post Vinexpo Asia 2026 Officially Returns to Hong Kong, Bringing Together the APAC Wine & Spirits Community appeared first on Ngonista.

Curated and hosted by Kú Bơ — founder of OWL/NOB, this intimate gathering will offer:

• A journey through the harmony of wine and cheese across layers of flavour
• A thoughtfully curated tasting menu, kept as a quiet surprise to make each experience feel unique
• A warm and intimate late-afternoon setting for connection and conversation

Event Details
Date: Wednesday, May 20, 2026 | 3:00 PM – 5:00 PM
Venue: Bờm Kitchen & Wine Bar – 24 Nguyen Thi Nghia, Ben Thanh Ward, Ho Chi Minh City
Participation Fee: 350,000 VND per person
Registration: https://forms.gle/y4j6zWfAqRMWuART8

(*) Seats are limited and registration will automatically close once capacity is reached. We warmly invite you to register early and join OWL, Ngonista, and Bờm for an inspiring and intimate workshop experience

We look forward to welcoming you to the workshop.

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From 1920 to 1933, the United States tested that idea in the most radical way imaginable: banning the production, transportation, and sale of alcohol across the entire nation. They called it Prohibition. And the outcome, as we know, did not go according to plan.

But this is not simply a story about a failed policy. It is a story about how a ban accidentally created modern cocktail culture, transformed alcohol from an ordinary beverage into a symbol of freedom and left a mark that still lives in every glass you hold today.

Before the Ban, There Was a Movement

Most people assume that in 1920, the American government suddenly decided to ban alcohol. In reality, the story had been building since the 19th century, quietly, and with far more patience.

The movement was called the Temperance Movement, beginning as a call for moderation, then escalating into a campaign for total prohibition. Churches, women’s organizations, and above all the Anti-Saloon League, an organization with remarkable political influence, worked steadily to frame alcohol as the root cause of domestic violence, poverty, and moral decline. They were not entirely wrong. But they were not entirely right either.

What pushed the movement to its tipping point was World War I. America needed grain for the war effort using it to make alcohol was considered wasteful. And crucially, Germans controlled a significant share of the American brewing industry at the time. In the anti-German atmosphere of wartime, banning alcohol also meant striking directly at an unpopular immigrant group.

In 1919, the 18th Amendment was passed. On January 17, 1920, America officially entered the dry era.

Alcohol Did Not Disappear. It Just Went Underground.

When the ban took effect, distilleries, breweries, and production facilities shut down by the thousands. The massive economic gap that created was filled almost immediately by organized crime.

The mafia quickly grasped a simple truth: people do not stop drinking because there is a law against it. Al Capone built a bootlegging empire worth tens of millions of dollars annually in Chicago alone. Alcohol came from three main sources: smuggled liquor from Canada, rum from the Caribbean transported through secret sea routes, and moonshine produced domestically in illegal stills. Because it was made in hiding, much of that moonshine was contaminated with methanol, causing thousands of poisoning cases, blindness, and death.

People knew this. And they drank anyway because Prohibition had done something its architects never anticipated: it transformed alcohol from an ordinary drink into a symbol of rebellion and personal freedom.

What is forbidden always tastes better.

Speakeasy – Where Every Boundary Dissolved

And from within that chaos, an entirely new culture was born: speakeasies, secret bars hidden behind fake doors, in underground basements, inside barbershops, warehouses, and even church cellars.

People entered using passwords. Some establishments issued membership cards small, plain-looking things that resembled business cards, but opened the door to a different world. Owners installed special mechanisms so that during raids, bottles would slide automatically down a chute, shatter on a bed of rocks below, and leave no evidence behind.

Inside those spaces, something unexpected happened.

Men and women drank together, something the traditional saloons of the time did not permit. Mafia bosses sat beside mayors. Police officers shared drinks with the very people they were supposed to arrest. And perhaps most significantly, speakeasies were among the few spaces of that era where racial segregation was less enforced the jazz of Black musicians filled the same rooms where white and Black patrons sat side by side, listening to the same music.

Alcohol in those moments was not something to get drunk on. It was a shared language between people who no longer wanted to live inside the boundaries that society had drawn for them.

In New York alone, it is estimated that more than 32,000 speakeasies operated during this period. That number is not evidence of moral failure it is evidence that when people are pushed into a corner, they find their own way out.

Bartenders – The Craftspeople of Wartime

And here is the detail that is least often mentioned, yet perhaps the most consequential: modern cocktail culture was born directly out of this era.

The bootleg alcohol of Prohibition was not good. It was cheap, harsh, chemical-smelling, and drinking it straight could send someone to the hospital. The bartenders working inside speakeasies faced a problem of survival: how do you take something that terrible and turn it into something people actually want to drink?

The answer was creativity. They added sugar, citrus juice, herbs, bitters anything that could mask the harshness and soften the industrial edge. There were no formulas. No training programs. Only experimentation in the dark, night after night.

The classic cocktails that bartenders study in their first days of training today, many of them trace their roots directly to this period. Prohibition did not kill drinking culture. It forced it to become smarter.

1933 and What Remained

On December 5, 1933, the 21st Amendment was ratified, Prohibition was officially over. But what those 13 years left behind did not disappear with the law that created them.

Speakeasies had taught Americans that drinking was not just consumption, it was a social act, a shared space, a place where the ordinary boundaries of life were permitted to dissolve for a while. The bartenders of Prohibition had laid the foundation for the entire modern cocktail industry that we live inside today.

And that paradox that an attempt to ban something made it deeper and more refined, remains, quietly present in every glass.

Sometimes the best things are not created under ideal conditions. They are created when there is no other choice.

The post Prohibition: When They Banned Alcohol, People Drank More appeared first on Ngonista.

It was no longer about discovery. It was about presence.

Across tastings, wine lists, and industry discussions, Chinese wine appeared not as an emerging topic, but as a growing force shaping the direction of the market.

ProWine Singapore: Where the Industry Reflects Itself

ProWine Singapore is one of the most important wine and spirits exhibitions in Asia, especially for Southeast Asia. It is not only a meeting point for producers, importers, and industry professionals, but also a place where trends are tested in a mature market like Singapore.

The 2026 edition, held from April 21 to 24, brought together more than 200 producers from 24 countries.

What appears at ProWine does not simply reflect the present. It reveals where the wine industry is heading.

A Wine Industry Redefining Itself

Over the past decade, China has built a strong foundation in wine production.

The country has more than 800,000 hectares of vineyards. Annual production once reached around 12 to 13 million hectoliters. It is now among the world’s major wine-producing nations.

But today, the story is no longer about volume.

In recent years, the Chinese wine industry has clearly shifted toward improving quality, developing the premium segment, and building its own identity. This is not growth in quantity. It is a process of repositioning.

Chinese Wine Regions Are Finding Their Voice

Regions such as Ningxia, Shandong with Penglai, Yunnan, and Xinjiang are appearing more often in international conversations.

Ningxia is widely recognized for its quality and has gained international attention.
Penglai in Shandong benefits from a maritime climate that creates balance in the wines.
Yunnan, with its high altitude, brings elegance and structure.
Xinjiang offers large-scale production and dry conditions suitable for viticulture.

What matters is no longer how closely these regions resemble Bordeaux or Napa. What matters is that they are beginning to stand on their own.

Recognition on the Global Stage

The development of Chinese wine is now visible beyond the region.

In recent years, producers, especially from Ningxia, have received awards at major competitions such as the Decanter World Wine Awards and the International Wine Challenge.

Some wines have won gold medals and high scores, competing directly with long-established wine-producing countries.

These are no longer symbolic recognitions. They reflect real quality.

Quality and Diversity at ProWine Singapore

One of the most noticeable aspects of this year’s ProWine Singapore was the diversity of Chinese wine regions.

It was not just a few producers. It was a broader picture that included Ningxia, Penglai, Yunnan, Xinjiang, and even lesser-known regions such as Hebei and Shanxi.

This diversity is no longer for display. It reflects a developing ecosystem.

The quality was equally notable.

The wines presented showed clear progress in structure, balance, and expression of regional character.

These are no longer experimental wines. They are carefully developed products with clear direction.

The presence of multiple regions also signals an important shift. China is not just producing wine. It is building a wine landscape with depth and international relevance.

Insights from ProWine Singapore and Star Wine List

ProWine Singapore is not just a showcase. It is where industry direction becomes visible.

At the Star Wine List Southeast Asia Awards, the Grand Prix for Best Wine List was awarded to Jin Ting Wan in Singapore.

The list focused on Chinese wines from regions including Ningxia, Hebei, Shandong, Yunnan, Shanxi, and Xinjiang.

This suggests a clear shift. Chinese wine is no longer a secondary option. It is becoming central to the dining experience.

A Personal Encounter with Penglai Wines

During ProWine Singapore, I attended a wine dinner featuring wines from Penglai in Shandong, alongside industry experts and media.

What impressed me was not just the quality, but the surprise.

These wines were no longer trying to imitate well-known European regions. They showed confidence through structure, balance, and a distinct style.

This is an important transition.

What This Means for the Wine Industry

The rise of Chinese wine is not only a national story. It is influencing the broader industry.

It affects how wine lists are curated.
It changes how import portfolios are selected.
It reshapes how stories are told to consumers.
It influences how dining experiences are positioned.

This is not simply a new category. It represents a new perspective on wine

The post Chinese Wine Steps Into the Game: Insights from ProWine Singapore appeared first on Ngonista.

In the 2026 edition, Food & Wine placed special emphasis on restaurants that clearly express cultural identity through cuisine where technique, creativity, and storytelling are seamlessly intertwined. In this context, CIEL Dining (Ho Chi Minh City), a one-Michelin-star restaurant, emerged as a standout representative of Vietnam in the Top 10, marking a significant milestone for Vietnamese cuisine on the global stage.

The presence of CIEL Dining is not just about ranking, but also reflects a clear trend: Vietnamese cuisine is being viewed through a new lens, one where local identity, when expressed with enough refinement and modernity, can meet and even surpass the world’s most rigorous standards.

1. Top 10 Best Restaurants in the World according to Food & Wine

1. Ikoyi (London, UK)
2. Maido (Lima, Peru)
3. CieL Dining (Ho Chi Minh City, Vietnam)
4. Arami (La Paz, Bolivia)
5. Potong (Bangkok, Thailand)
6. Naar (Darwa, India)
7. Botánico (Mexico City, Mexico)
8. Roscioli Salumeria con Cucina (Rome, Italy)
9. The Lunch Lady (Vancouver, Canada)
10. Saint Peter (Sydney, Australia)

Food & Wine (F&W), published by People (USA), is one of the world’s leading culinary magazines. The publication hosts several annual awards, including the Tastemakers Awards. Winning restaurants are selected through a rigorous evaluation process involving over 400 experts, from chefs to travel and food writers. Following the nomination stage, the F&W Global Advisory Board conducts the final ranking.

2. CieL Dining (Ho Chi Minh City) – Vietnam’s New Michelin Star on the Global Culinary Map

CieL Dining’s presence in the Top 10 is not merely an individual achievement, but a reflection of the growing strength of Vietnamese cuisine in the fine dining segment.

Behind the restaurant is Chef Viet Hong, who was formally trained in France before returning to Vietnam to open CieL in early 2024. In just over a year, the restaurant quickly earned one Michelin star, becoming a standout representative of Vietnam’s emerging new wave of gastronomy.

Nestled in a small villa in the quiet Thao Dien neighborhood, CieL offers an intimate dining experience through its evening tasting menu. The space, service, and pacing of the meal are all thoughtfully designed to create a seamless and immersive journey.

Chef Viet Hong’s culinary style strikes a balance between classical French techniques and bold Vietnamese identity. He demonstrates that familiar ingredients from local markets can serve as the foundation for refined, high-end dishes. Seemingly simple pairings such as Chinese kale with foie gras, or ambarella paired with house-made chili salt—are elevated into sophisticated flavor experiences, harmonizing sour, spicy, salty, and sweet notes.

Most of the dishes at CieL draw inspiration from Vietnamese cuisine and its intersections with neighboring cultures. Diners may encounter creative interpretations such as Hue-style fermented tofu paired with dry-aged wild Vietnamese duck, or a modern take on “drunken chicken,” served alongside offal. One of the restaurant’s signature dishes features fish maw, meticulously prepared, stir-fried, and served with a silky custard base.

While deeply rooted in local identity, the chef’s French culinary foundation occasionally emerges as a subtle highlight. This can be seen in dishes like pigeon served with miso hollandaise sauce, or petite tarts with seasonal morel mushrooms—details that echo European techniques and sensibilities. Complementing the cuisine is a carefully curated wine list by co-owner Thanh Liem, featuring a strong selection of natural wines that further elevate the overall dining experience.

3. A Turning Point for Vietnamese Cuisine

For decades, Vietnamese cuisine has been recognized globally primarily through its “street food” experiences—where flavors are shaped by speed, instinct, and oral tradition rather than standardized recipes. The emergence of restaurants like CieL Dining signals that this gap is gradually being filled. This is no longer a story of simply “elevating street food,” but of a comprehensive restructuring: from ingredient selection and technical execution to seasonal menu design and the orchestration of diners’ emotions through each course.

What stands out is that this new generation of chefs is not trying to “escape” Vietnamese identity to become more international, in fact, they are doing the opposite: digging deeper into local roots. They understand that what makes Vietnamese cuisine distinctive does not lie in technical complexity, but in its balance of flavors, the freshness of its ingredients, and those subtle aromatic layers that are hard to define yet instantly recognizable. The challenge is not to change these values, but to reinterpret them through a new framework where each dish is not only delicious, but also structured, narrative-driven, and capable of standing within global standards.

In this context, fine dining is no longer a layer of luxury imposed on Vietnamese cuisine, but a tool to systematize and elevate it. When familiar ingredients such as ambarella, fermented tofu, or chili salt appear on a tasting menu, what changes is not their essence, but the context in which they are placed where every detail is intentional, and every pairing has a purpose. Recognition from international rankings, therefore, goes beyond mere accolades. It signals that Vietnamese cuisine is gradually developing a “second language”: still true to itself, yet capable of engaging in dialogue with the world.

More importantly, this is not an isolated effort. Behind it stands a generation redefining how F&B is approached in Vietnam, understanding ingredients more deeply, mastering techniques more confidently, and most importantly, having a clear awareness of the story they want to tell the world.

This transformation is not momentary, but foundational. It opens up new possibilities for Vietnamese cuisine, not only to preserve its identity, but to evolve it into more refined and sustainable forms.

At this moment, the recognition of a Vietnamese restaurant in international rankings is more than a proud milestone. It is a sign that Vietnamese cuisine is entering a new chapter, one where, beyond the familiar street-side eateries, it now has representatives capable of standing confidently within the world’s finest culinary spaces.

The post Vietnamese Cuisine Makes Its Mark: CieL Dining Named Among the World’s Top 10 Best Restaurants appeared first on Ngonista.

From March 15 to 17, 2026, ProWein Düsseldorf, one of the world’s largest wine and spirits trade fairs, took place in Germany, once again reaffirming its position as a key meeting point for the global beverage industry.

This year, the event brought together approximately 3,400 producers from 63 countries, attracting over 31,000 trade visitors from 105 countries worldwide. These figures not only reflect the global scale of ProWein, but also highlight its role as a vital platform connecting the international wine and spirits industry.

Beyond being a meeting place for producers, importers, and industry professionals, ProWein serves as a “trend map,” offering valuable insights into the latest movements shaping the global market.

Trend 1: No/Low Alcohol – From Niche to Mainstream

Trend 2: The Rising Importance of Spirits

Trend 3: Emerging Wine Regions Step into the Global Spotlight

ProWine Singapore – The Next Gateway for Asia

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The recent Tastin’ France event, one of the most important wine trade events in Vietnam organized by Business France, took place on April 1st and 3rd in Hanoi and Ho Chi Minh City, marking its 17th edition. Bringing together 36 wineries from across various regions of France, the event was not only a key platform for professionals in the F&B industry, but also a clear reflection of the growing appeal of the Vietnamese market to international producers.

Đọc bằng tiếng Việt

A Promising Market Where Wine Is Still Just Beginning

From Bordeaux to a Broader World of Wine

From Cellars to Sidewalks When Wine Enters Everyday Life

Young Consumers at the Center of Change

Vietnam Where Wine Is Being Redefined

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Have you ever imagined creating a bottle of gin that carries your own name?

Not just drinking it. But crafting the flavor yourself, shaped by your own personality and choices.

If you love drinks, or simply want to try something new in Saigon, the gin making workshop at Saigon Baigur is an experience full of surprises.

Đọc bằng tiếng Việt

Saigon Baigur, where the story of gin begins in Vietnam

Located in Thu Duc City, about 10 kilometers from the center of Ho Chi Minh City, Saigon Baigur is one of the first craft gin distilleries in Vietnam.

Gin, a spirit that originated in the Netherlands in the 17th century, is created by infusing alcohol with botanicals.

In Vietnam, gin has only started to develop since around 2018, yet it has quickly gained international recognition. Saigon Baigur is one of the pioneers behind this movement and now exports to more than 50 countries.

Gin – A spirit of the present

A gin tells your personality

Rediscovering Vietnamese botanicals

Three hours at Saigon Baigur turned out to be more than just a workshop. It became a way to rediscover Vietnam through a different lens.

Vietnam offers an incredible diversity of botanicals. Lemongrass, ginger, citrus peels, lotus, pandan leaves. Ingredients that feel familiar in everyday life.

Yet when they enter the world of gin, they reveal a completely new dimension. Familiar, yet surprising.

Perhaps this is also a subtle way to introduce Vietnam to international friends. Not only through cuisine, but through flavors that are distilled into stories.

Experience information

• Location: District 9 Distilling Company
  1/25 Vo Van Hat, Long Truong Ward, Thu Duc City, Ho Chi Minh City
• Duration: 2 to 3 hours
• Price: Around 59 USD per person
  (Special offer of 29 USD per person before April 30)
• Capacity: Maximum 16 people per session
• Website https://saigonbaigur.com/

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I came across Sâu quite by chance, through a piece he shared on Threads about the history of spirits. It was thoughtful, well-crafted, and deeply engaging. The kind of writing that makes you pause and read until the very end. What stayed with me even more was the story behind it.

Sâu is a bartender who has chosen to pause his career to fulfill his national service, now serving as a firefighter in Tây Ninh within two years.

Within a disciplined and demanding routine, he still finds time to study, to write, and to stay connected to his craft. He hopes to share stories about the history of spirits with Ngonista readers.

His story is simple and deeply human. Yet it reminds us of something important. Circumstances never truly limit passion or determination. They only shape the way it continues to exist.

And now, let’s begin with Sâu’s story. 

 Hello, my name is Gia Lĩnh, but most people call me by a rather cute nickname: Sâu.

I am currently 23 years old and serving my country as a firefighter. But deep inside, I still keep another flame alive – the flame of my passion for the bartending profession. My journey into this career has not been very long, only about 3 years, but it has been deep enough for me to realize that this is not just a job, but an art form that I truly want to pursue long-term.

Before coming to the bar counter, I was once an electrical engineering student. Like many other young people, I went through a rather uncertain phase – not truly knowing what I liked or what suited me. I chose my major simply because it was a safe option, a direction I could step into without having to fully understand what I actually wanted. I studied while working part-time in the F&B industry, but at that time everything still felt quite vague to me. I had not yet found something that could keep me interested for long enough.

Until one evening on the 6th day of Lunar New Year in 2022. While everyone was preparing to return to their work routine after the holiday, I was in Saigon trying to meet a deadline for the company. That night, because I was extremely hungry, I decided to walk around the neighborhood to find something to eat. While wandering, I turned into a small alley in Phú Nhuận, and it was there that I stepped into a cocktail bar for the first time – Mellow Bar & Café.

A small space, a warm bar counter, shelves filled with bottles of many different colors. The yellow light reflected on a deep red Martinez glass, the scent of orange oil lightly lingering around the rim, a classic animated film projected on the wall behind the bar. Everything came together to create a very strange feeling – both familiar and captivating. But what impressed me most was not only the drink, but the way the bartender communicated with guests, the way they told a story through each cocktail. Even though I was sitting alone, I could still clearly feel the sense of connection. At that very moment, a thought appeared very clearly in my mind:

“I want to become a bartender. I want to have my own bar. I want to immerse myself in this form of art.”

After that evening, the thought did not disappear. I thought about it a lot, asking myself whether this was just a temporary emotion or not. But the more I thought about it, the more I realized that I truly wanted to pursue this path seriously.

Not long before that, at the beginning of 2021, I had already decided to leave my office job – an environment that made me feel pressured but did not provide much motivation for personal growth. When I began orienting myself toward bartending, I did not have much experience nor the financial conditions to participate in professional courses. So I chose a slower but more suitable way for myself at that time: self-learning.

The first job I chose was as a kitchen assistant at a craft beer bar that also served cocktails. During the working process, I took every opportunity to observe, learn, and ask for more knowledge from the bartenders as well as people with experience in the industry. Outside of working hours, I read books, searched for information on social media platforms and specialized websites to build my knowledge foundation. This process lasted nearly a year, and although the progress was slow, I felt that I was moving in the right direction.

After that, I had the opportunity to meet my mentor – Huy. He is the owner of a small bar and also someone who guides those who want to enter the profession. Here, I began learning in a more structured way, from basic techniques such as shaking, stirring, how to use tools, understanding spirit categories, cocktail structure, the role of ice, flavor balance… The more I learned, the more I realized that the knowledge in this industry is much broader than I had imagined. Every time I learned something new, I felt like I had returned to my early university days – but this time I was much more proactive and excited.

During my working time, I experienced almost every position behind the bar and had the opportunity to work with many seniors in the profession. To me, each person was a teacher in a different way. Some taught me techniques, some taught me how to work, some taught me how to communicate with guests, and some taught me how to maintain the spirit of the profession on exhausting days.

My most recent bartending job was at Ciocan Lounge. After one year behind the bar,

I had to temporarily stop working when I received the call to fulfill my national service as a firefighter. At first, I was quite worried that pausing for 2 years might cause me to lose development momentum or even cool down my passion. But thanks to encouragement from my family, friends, and my partner, I decided to maintain my connection with the profession in another way: continuing to learn and share what I know.

I began building social media pages to post knowledge about spirits and the history of different types of spirits – a part of knowledge that I noticed many people often overlook or find difficult to remember, but in reality is very interesting and helps deepen the understanding of the profession. Sharing not only helps me systematize my knowledge but also helps me stay connected with a community of people who share the same interest.

For me, bartending is not simply about making drinks. It is a combination of technique, creativity, and the ability to connect with people. A cocktail is not only about the recipe, but also about the story behind it, the experience it delivers, and the feeling that the drinker remembers afterward.I am still on a journey of learning every day, gradually moving closer to the goal of having my own bar. And if there is one thing I would like to share, it is this: sometimes what we truly want to pursue does not appear right from the beginning. But when we find it, we will recognize it very clearly, and from that moment on, the only thing left is to persist and continue walking on the path we have chosen.

Sâu

The post A Firefighter “On Fire” with His Passion for Bartending appeared first on Ngonista.

Noir – Learning to Feel in the Dark

Noir perhaps, was one of the most transformative dining experiences I have ever had. From the very first moment, you are asked to put away your phone  a simple act that quietly disconnects you from the outside world and focus in the present Then, you are guided into complete darkness.

Without sight, your other senses begin to awaken. You no longer “see” your food; instead, you rely on smell, taste, touch, and even sound. Every bite becomes an act of discovery. Every texture, every aroma feels amplified.

What makes Noir even more meaningful is its team, visually impaired staff who guide you through the experience with grace and sensitivity. In the darkness, they become your anchor, gently reminding you that perception goes far beyond sight.

The menu itself is a mystery, a creative fusion of Western cuisine with Vietnamese and Asian ingredients. You can choose between an 11-course or a 14-course tasting journey, each dish bringing an unexpected surprise when you cannot see it. Interestingly, the ingredients are not unfamiliar, yet without visual cues, everything feels entirely new.

At the end of the meal, when the lights return, you are introduced to what you have just experienced. That moment is both surprising and delightful, as if you have just completed a story without knowing its ending, only to finally see it unfold. Noir is not simply a dinner; it is a shift in perception, a reminder that sometimes, by losing one sense, you gain a deeper connection with the others.

Nén Light – When Light Tells the Story

If Noir is an inward journey, Nén Light is where everything is gently illuminated.

This time, I chose to dine alone, allowing myself the space to fully absorb the experience. The restaurant’s design is minimal, almost meditative. There is nothing excessive, nothing distracting, every element exists to direct your attention to what truly matters.

At Nén, there is no menu to choose from. You are presented with a single tasting menu, crafted by Chef Summer and evolving every few months. It reflects not only seasonality, but also the chef’s personal journey.

The menu I experienced was called Journey, and it felt exactly like that, a narrative told through each dish. What stood out most was the use of local ingredients  up to 99%  transformed through a creative and thoughtful lens.

Each dish is not only visually refined but also carries a story of a place, a memory, or a perspective. You are not just eating; you are listening, reflecting, and connecting. If Noir invites you to feel without needing to immediately understand, Nén Light invites you to understand what you feel.

From Darkness to Light – A Complete Experience

Looking back, I realized that these two experiences are not separate, but deeply connected. Noir takes you into darkness, teaching you how to feel. Nén Light brings you into the light, helping you understand and interpret those feelings.

And perhaps the most beautiful realization from this journey is this: sometimes, you need to step into the dark to truly see and stay in the light long enough to understand.

The post Unique Dining Experiences: From Darkness to Light appeared first on Ngonista.

In reality, you only need to understand a few key terms
to confidently order wine in most restaurants.

Wine by the glass vs Wine by the bottle

Wine by the glass means you order a single serving (around 100–150ml).
It’s perfect if you’re dining alone or want to try different wines.

Wine by the bottle means ordering a full bottle (750ml, about 5 glasses).
It’s ideal when sharing or when you want a more complete experience.

Simple tip: if you are 2 people or more, consider a bottle.

House wine

House wine is the restaurant’s selected wine.
It is usually approachable, easy to drink, and reasonably priced.

A safe choice when you don’t want to overthink.

Vintage (the year)

Vintage refers to the year the grapes were harvested.

It can influence flavor, but for beginners,
you don’t need to focus too much on it.

Think of it simply:
younger wines = fresher,
older wines = more complex.

Grape variety (most important)

This is the key to choosing wine.

• Red wine: Cabernet Sauvignon → bold, tannic
• Red wine: Pinot Noir → light, smooth
• White wine: Chardonnay → from fresh to rich
• White wine: Sauvignon Blanc → crisp and refreshing

If you’re unsure:
light → Pinot Noir / Sauvignon Blanc
bold → Cabernet Sauvignon

Body (how heavy the wine feels)

• Light-bodied → light
• Medium-bodied → balanced
• Full-bodied → complex

Beginners often enjoy light to medium-bodied wines.

Tannin (the dryness in red wine)

Tannin creates that dry, slightly bitter feeling.

• High tannin → strong, dry
• Low tannin → smooth

If you don’t like bitterness, go for low tannin wines like Pinot Noir.

Acidity (freshness)

Acidity gives wine brightness and freshness.

If you enjoy crisp, refreshing drinks,
look for wines with higher acidity (like Sauvignon Blanc).

Dry vs Sweet

• Dry = not sweet (most wines)
• Sweet = noticeable sugar

Common misconception: not all wine is sweet — most are dry.

The post Do You Really Understand a Restaurant Wine List? (Beginner Guide) appeared first on Ngonista.

Gin is not originally from Vietnam.

Born in Europe – first in the Netherlands and later refined in England – traditional gin is distilled from a neutral spirit infused with juniper berries, creating a profile that is herbal, crisp, and refreshing.

But in recent years, a new movement has emerged:
gin is no longer just a Western spirit, it has become a medium for local storytelling.

In Vietnam, a new generation of distillers is using native botanicals, spices, and local ingredients to craft gins that reflect the country’s identity.

Here are four standout brands shaping the future of Vietnamese craft gin:

Lady Trieu – The diversity of Vietnam in a bottle

Website: https://ladytrieugin.com

Lady Triệu stands as one of the most recognized craft gin brands in Vietnam, and among the most awarded in Asia – not only for its quality, but for the story it carries.

Named after Bà Triệu (Triệu Thị Trinh), a revered Vietnamese heroine, the brand is a tribute to the strength, spirit, and identity of Vietnamese women. From the very beginning, Lady Triệu has been more than a gin, it is a cultural expression.

Distilled in small batches, each bottle captures the essence of Vietnam through carefully selected local botanicals: oolong tea, jasmine, pepper, citrus peels, and native herbs. The result is a profile that is vibrant, layered, and unmistakably expressive.

What truly sets Lady Triệu apart is its storytelling. Each expression reflects a different region of Vietnam  from the misty mountains of Sapa to the historic charm of Hoi An and the richness of the Mekong Delta. Every sip becomes a journey across landscapes, flavors, and memories.

A gin that doesn’t just represent Vietnam, it tells its story.

Song Cai – A true expression of Vietnamese terroir

Website: https://songcaidistillery.com

If one brand truly embodies the concept of terroir, it is Song Cai.

As one of Vietnam’s pioneering distilleries, Song Cai builds its philosophy around foraged botanicals from Northern Vietnam – wild herbs, spices, and native plants.

More than just a spirit, Song Cai is a cultural project, working closely with local communities and reflecting the landscape, traditions, and biodiversity of Vietnam.

A gin that is deeply rooted, raw, and authentic.

Saigon Baigur – Where tradition meets modern Vietnam

Website: https://saigonbaigur.com

Saigon Baigur is among the first premium dry gins distilled in Ho Chi Minh City, now exported to over 50 countries worldwide.

It combines 12 local botanicals such as Buddha’s hand and lotus with classic gin ingredients, resulting in a profile that is both familiar and distinctive.

The name “Baigur” references a historical trading hub, reflecting Vietnam’s long-standing connection to the global spice trade.

 A gin that represents a dynamic, modern, and globally connected Vietnam.

Sampan – A taste of Indochina and tropical nostalgia

Website: https://sampangin.com

Sampan brings a softer, more lifestyle-driven perspective to Vietnamese gin.

Inspired by the imagery of river boats and tropical Southeast Asia, it captures familiar regional flavors through spices, fruits, and botanicals.

Approachable yet distinctive, Sampan offers a gentler introduction to craft gin while still carrying a clear sense of place.

A gin that is easy to enjoy, yet quietly expressive.

And together, they signal something bigger:

Vietnam is no longer just a consumer of spirits —
it is becoming a creator of products with identity, depth, and global relevance.

The post 4 Must-Try Premium Craft Gin Brands from Vietnam appeared first on Ngonista.

Inspired by the spirit of the Vietnamese heroine Triệu Thị Trinh, this space is designed as a “creative institute” where every guest becomes part of a journey. Here, cocktails are not only crafted to taste good, but to express Vietnamese identity, history, and culture in a contemporary way.

A unique concept: cocktails as storytelling

What makes Triệu Institute truly stand out is its narrative approach.

Each cocktail is created as a story inspired by:

• Historical figures
• Cultural regions of Vietnam
• Local ingredients and traditions

The bartenders are not just mixologists, but storytellers. As they present each drink, they share the inspiration behind it, connecting flavors with meaning.

It’s an experience where you don’t just drink,
you listen, learn, and feel.

Lady Trieu Gin – the soul of the bar

At the core of the experience is Lady Trieu Gin, a Vietnamese craft gin that celebrates local botanicals.

Key ingredients include:

• Lemongrass
• Lotus flower
• Citrus peel
• Pepper and native herbs

These elements bring a distinctive Vietnamese character to every cocktail — familiar yet reimagined in a refined and modern way.

Space & atmosphere

Triệu Institute embraces a modern speakeasy aesthetic:

• Warm, intimate lighting
• Minimal yet thoughtful design
• A calm, immersive atmosphere

This is not a loud party bar,
but a place to slow down, connect, and explore.

Location

• Name: Triệu Institute (Lady Triệu Cocktail Bar)
• Address: 23 Ngô Văn Năm, District 1, Ho Chi Minh City

Opening hours: 5:00 PM – 12:00 AM (subject to change)

The post Telling Vietnamese History Through Cocktails – Triệu Institute appeared first on Ngonista.

Born from a simple idea, why can’t a space be both a café and a bar? Tempo is designed as an all-day destination, where mornings begin with coffee, afternoons stretch into conversations, and evenings settle into wine and quiet connection.

Set inside a French colonial building, the space feels timeless yet alive. Upstairs, it opens into a flexible floor for workshops, tastings, and gatherings. On the walls, rotating artists bring new energy, keeping the space in constant evolution.

But Tempo is more than a café-bar.
It is becoming a creative house, a platform for art, music, food, and ideas. From residencies to live music nights and curated dining experiences, anything can happen here.

Address: 218C Parteur, District 1, Ho Chi Minh City

Instagram: https://www.instagram.com/tempohouse.sgn/

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A place where everyone is welcome

At its core, The Shed was created with a simple idea:

A space where everyone feels welcome.

Whether you’re dropping in for a quick pint, catching up with friends, or looking for a place to watch your favorite team, The Shed offers a laid-back environment where conversations flow as easily as the drinks.

Built for sports, designed for experience

What makes The Shed stand out is its scale and energy.

Spanning two floors with 18 large screens, the bar brings live and replayed sports from around the world, from rugby and football to UFC and beyond. No matter what you follow, there’s always a game to catch.

And when the match ends, the experience doesn’t stop. Guests can enjoy a game of pool or darts, turning a casual night out into a full social experience.

From cold beers to wine and comfort food

Behind the bar, The Shed delivers exactly what you would expect and more.

A wide selection of beers on tap, cold bottles, cider, cocktails, house spirits, and a solid wine list ensures there is something for everyone.

In the kitchen, the focus is on proper pub grub hearty, satisfying, and full of flavor, the kind of food that pairs perfectly with a cold drink and a live match.

Happy Hour worth staying for

For those who appreciate wine, The Shed offers a pleasant surprise:

50% off all wines from Monday to Friday, 4PM – 6PM.

A simple but compelling reason to slow down after work and enjoy a different side of a sports bar experience.
The Shed Saigon
178 Pasteur, Ho Chi Minh City

The post The Shed – A New Sports Bar in Saigon appeared first on Ngonista.

The space stands out with its preserved French colonial architecture, maintaining a sense of quiet elegance while being subtly reimagined with a contemporary touch. The result is an atmosphere that feels both sophisticated and inviting, ideal for quiet evenings, meaningful conversations, or simply a moment to yourself.

Curated by a dedicated team of sommeliers, the wine list spans from Old World classics to New World expressions, offering a diverse selection for both newcomers and seasoned wine enthusiasts. Complementing the wines is a thoughtfully crafted fusion menu, designed to enhance and elevate the overall experience.

A key highlight of Celestia is its private room, perfect for intimate gatherings and discreet meetings.

In a city filled with ever-growing choices, Celestia does not seek attention through extravagance, but through a refined, tasteful experience — one created for those who truly appreciate wine.

9/6 Lý Văn Phức, Tân Định, HCM.


Hours: 17:30 – Late

Facebook: Celestia Wine Bar


Instagram: celestiawinebar.sgn


The post Celestia Wine Bar – For Wine Lovers Who Value Privacy appeared first on Ngonista.

Located at 75 Yen Bai Street, Ru is built on a simple yet powerful philosophy:

Wine is for everyone.

A Space That Feels Both Familiar and Unexpected

What makes Ru Wine Bar truly memorable is not just the wine, but the space itself.

Stepping inside, you are met with a feeling that is difficult to define something classic, yet strikingly unconventional. The atmosphere carries a sense of old-world charm, reminiscent of intimate European wine bars, yet reinterpreted in a way that feels deeply personal and uniquely local.

There is no attempt at perfection here. Instead, the beauty lies in its character, slightly raw, thoughtfully imperfect, and full of personality. Each corner feels like it has a story, inviting you to slow down, stay longer, and let the evening unfold naturally.

Đó là một không gian khiến bạn muốn ngồi lâu hơn một chút, gọi thêm một ly rượu, và để câu chuyện tiếp tục.

A Wine List That Evolves

Founded by sommelier Thành Nguyễn, Ru Wine Bar was never meant to be intimidating or overly technical. It is a place designed for people to approach wine with curiosity rather than pressure.

Here, wine is not something to be decoded, but something to be experienced  casually, personally, and without rules.

One of Ru’s most distinctive features is its monthly rotating wine-by-the-glass selection.

This ever-changing list encourages guests to explore different styles, regions, and expressions without committing to a full bottle. Each visit becomes a new journey  a new opportunity to discover something unexpected.

Hospitality at Its Core

Beyond the space and the wine, what defines Ru is its sense of hospitality.

There is an ease in the way conversations flow, in the way recommendations are offered never forced, always genuine. It is this warmth that transforms Ru from just a wine bar into a place where people feel connected.

When Wine Becomes More Personal

Ru Wine Bar does not try to position itself as a luxury destination. Instead, it offers something far more compelling, a space that is approachable, thoughtful, and full of character.

In a city like Da Nang, where the food and beverage scene is rapidly growing, places like Ru signal a quiet shift: wine in Vietnam is becoming more accessible, more personal, and more deeply connected to everyday experiences.

Ru Wine Bar: 75 Yen Bai, Da Nang

The post Ru Wine Bar – A Quiet Wine Space in Da Nang appeared first on Ngonista.

Natural wine in Ho Chi Minh City is not defined by trends, but by people and spaces. Some are quiet and refined, others raw and expressive — each offering a different way to experience wine beyond labels and rules.

Here are three places shaping that story:

Lửa: Where wine becomes a feeling

11 Thảo Điền, Tp. Thủ Đức

Lửa is not a wine bar in the traditional sense. It feels more like a private gathering, where wine is shared, not presented.

There is something intentionally unpolished about Lửa – the space, the energy, the way wines are introduced. Bottles are often unexpected, sometimes challenging, but always alive. It’s a place where you don’t come to “learn” wine in a structured way, but to experience it instinctively.

Conversations here tend to go deeper, longer, and more personal – just like the wines being poured.

Lửa is for those who are ready to let go of what wine “should be”.

Little Bear: A quiet dialogue between food and wine

36 Nguyễn Bá Huân, Thảo Điền, TP. Thủ Đức

Hidden in Thảo Điền, Little Bear offers a completely different approach – one that is precise, thoughtful, and quietly emotional.

Here, natural wine is not the center of attention, but part of a larger narrative built around food. Each dish is designed with intention, and each wine is selected to complement that story.

The space feels intimate, almost like being invited into someone’s home. There is a sense of care in every detail – from the plating to the pouring.

Little Bear is where natural wine becomes part of a refined, curated experience.

Unfined Wines: A new, softer entry into natural wine

51 Trần Ngọc Diện, Thảo Điền, TP. Thủ Đức

Unfined Wines represents a new generation, where natural wine is no longer niche, but approachable and quietly modern.

The space is clean, minimal, and calming. Nothing feels overwhelming. Instead, everything is designed to make you feel at ease whether it’s your first glass of natural wine or your fiftieth.

What stands out is the way wine is communicated here: simple, honest, and personal. It removes the intimidation and replaces it with curiosity.

Unfined is where many people begin their journey with natural wine.

The post Where to Drink Natural Wine in Saigon appeared first on Ngonista.

Recently, Về Để Đi -Vietnam’s first independent whisky distillery and the first of its kind in Southeast Asia was awarded Best New Make & Young Spirit in the World at the World Whiskies Awards 2025. The winning expression? Pale Ale New Make  a bold and youthful single malt, hand-crafted with precision and personality.

Curious and captivated, I set out to uncover the remarkable story behind this milestone.

Vietnam’s Warm Climate Shapes Bold Whisky Flavours

Located just 15 kilometers from Hanoi’s bustling center, Về Để Đi feels like a world apart. As I stepped into the vast space housing over 500 American and French oak barrels, I felt a sense of awe dwarfed by the scale, and stirred by the quiet hum of something extraordinary taking shape.

My visit began with Lan Anh, Head brewer who spent years mastering the world of craft beer before turning her passion to whisky fermentation, the foundational stage of the distillation journey. With quiet pride, she walked me through the barrels, malt, and stainless steel, sharing her work. 

Then came Edward Tiedge -Master Distiller, a seasoned distiller with a global pedigree, having worked across the United States and with projects as distinctive as Copal Tree Distillery in the jungles of Belize. When he met Về Để Đi’s founder, Michael Rosen, Edward felt something different: a spark of vision so bold it lured him across the globe to Vietnam, to help build not just a product  but a legacy.

“We’re increasingly using new oak barrels,” Edward explained, “because they bring out layered flavors, unexpected aromas, and a vibrant character in the whisky.”

While the whisky world has grown accustomed to hearing about success stories from warmer climates like India and Taiwan, Vietnam is now stepping confidently onto the map.

“Hanoi’s humid subtropical climate, with its sharp seasonal contrasts, creates a golden advantage for ageing,” Edward told me. “The heat and humidity allow the whisky to mature more rapidly, unlocking flavor profiles you simply can’t achieve in the cooler climates of Scotland.”

What I found most compelling wasn’t just the science or technique  but the sensory journey.

I was invited to taste several whisky samples in different stages of development: from the beer-like mash before distillation, to the raw unaged spirit (new make), and then a six-month-aged version just beginning to whisper its story. Each sip offered a new layer  a dialogue between tradition and innovation, guided by patience and purpose.

Meeting the Visionary Behind Về Để Đi – Michael Rosen and His Borderless Dream

I met Michael Rosen on an early morning during his business trip to Ho Chi Minh City. Within just 24 hours, I had visited the distillery near Hanoi and now found myself sitting across from the founder in the South, listening to the full arc of a story that felt anything but ordinary.

Michael is not a man bound by titles. Entrepreneur, writer, lecturer, investor, each role reflects a chapter in the rich, multidimensional life he has led. After three decades in New York, he chose Vietnam as his home 13 years ago.

“In New York, the days start and end in the same rhythm. But here in Vietnam, I see change happening every single day  and that excites me,” he shared.

When I asked him what he loved most about Vietnam, he smiled gently:
“My beloved wife, of course. And then, the positive, can-do spirit of the Vietnamese people.”

Michael sees something rare in Vietnam: a society eager to evolve, courageous enough to try. And I couldn’t help but ask the obvious question:
“At an age when most people choose retirement or safe investments, why pursue a long, uncertain journey like whisky-making?”

He answered without hesitation:
“Look at Donald Trump, or Warren Buffet  both older than I am and still working. Why should I stop? For me, enjoying life means doing meaningful work.”

Planting a Seed No One Else Dared to

So why whisky? And why Vietnam?

“I had the idea as early as 2016,” Michael explained. “There are five traditional whisky-producing regions in the world  what we call the classics. Everything else is considered new whisky. At that time, Southeast Asia was a blank space on the map. No one had really done it. I wanted to be the first.”

But it wasn’t just about being the first  Michael aimed for something more profound.

“I wanted to create a whisky that is truly one-of-a-kind. Something no one else in the world could copy.”

His inspiration came from Vietnam itself  from premium, handcrafted Vietnamese products that had already shaken the global stage. One such example was Marou chocolate, which had redefined what the world thought Vietnam could produce.

“If we can make world-class chocolate, why not whisky?” he said. His voice was calm, but the conviction unmistakable.

“Về Để Đi is growing Vietnam’s first barley – a modest beginning cultivated by a H’mong farming cooperative in the highlands near Mộc Châu.”

“Về Để Đi”  A Philosophy Disguised as a Name

“What does ‘Về Để Đi’ mean?” I asked.

Instead of replying directly, Michael paused and gently turned the question back to me.
“Why did you choose this path, writing stories about people in the wine and spirits industry?”

His question gave me pause. I told him about leaving a stable job to pursue something closer to my heart. Something more authentic to who I am.

He nodded, then said:
“‘Về’ means to return – to your roots, your essence, your truth.
‘Đi’ means to go  to venture outward, to follow your dreams.
That’s your journey too, isn’t it?”

It was one of those moments that stay with you – the kind that shifts your perspective without needing to raise its voice. I suddenly realized that Về Để Đi isn’t just a name; it’s a living philosophy. A call to courage. A reminder to come home to oneself, and from there, go boldly into the world.

And perhaps that’s what made my conversation with Michael feel so meaningful. It didn’t feel like an interview – it felt like being inside a story, one layered with ideals, emotion, and quiet determination.

Few people know that Michael is also an author. And it shows – not just in the way he speaks, but in how he listens. His words are woven with metaphors, subtle and profound.

His book, What Else But Home, chronicles life with his family in New York – where he and his ex-wife raised seven sons, five of whom were adopted from diverse racial and social backgrounds. It’s a story of inclusion, of love without borders – and ultimately, of opening your heart to the world.

Believing in Vietnamese Whisky  And in Vietnam

Why, I asked, did he choose a Vietnamese name for a luxury whisky brand when most people might expect something foreign-sounding?

“Because it’s made by Vietnamese, and it’s made in Vietnam,” he replied simply.

Though the market still carries skepticism  holding onto the belief that “real whisky” must come from Scotland, Michael believes a new era is dawning. One where Vietnamese consumers begin to trust in the quality and creativity born from their own soil.

“We want to build a community that loves whisky and even more, loves whisky with a Vietnamese identity,” he said. His tone was steady, but there was a quiet fire behind it.

The challenges are still immense. But Về Để Đi continues forward  not by following an existing path, but by daring to create one that never existed before.

A Story That Redefines What’s Possible

The story of Về Để Đi left me both humbled and astonished. Whisky, made in Vietnam? Winning international awards? Building a homegrown brand with global ambition?

All things I once thought impossible  until now.

And maybe that’s the true message of this journey:
The greatest limits we face are not found in geography or circumstance  but in our own minds.

The post “Về Để Đi” Vietnam’s First Whisky Distillery And A Daring Vision appeared first on Ngonista.

Ian’s wines have not only impacted China’s wine industry but also captured the attention of international press and wine publications, earning him a place in global conversations about winemaking.

A Memorable Encounter

Earlier this year, I was fortunate to spend a few days with Ian during his first visit to Ho Chi Minh City, rather than piecing together his story from a brief interview. This time allowed me to uncover the mysteries behind this fascinating man and his unconventional journey.

Defying History

Chinese winemaking boasts a history spanning millennia, dating back to the Silk Road era when grape cultivation and winemaking techniques were introduced. However, the modern wine industry in China has only truly flourished in the last few decades, thanks to investments from the government, local entrepreneurs and also international brands like Château Lafite Rothschild, LVMH and Pernod Ricard.

Still, Chinese wines face an uphill battle for global recognition, competing against iconic regions like France, Italy, and Spain. Even domestically, wine consumption accounts for a mere 1–2% compared to the overwhelming dominance of Baijiu at 94%. Amid this landscape, natural wine remains an even rarer niche, often deemed impractical or impossible.

Xiaopu – The Nomad Winery

Ian Dai, with his rebellious spirit, decided to carve his own path. Not hailing from a winemaking family or traditional viticulture training, Ian was initially a promising sommelier. He pursued the WSET Diploma and even enrolled in the Master of Wine program. However, realizing this wasn’t his true calling, he left it all behind to pursue his dream of crafting wine.

In 2017, Ian founded Xiaopu, a brand that embodies his vision and individuality. Embracing the title of a “nomadic winemaker,” Ian collaborates with grape growers across various regions in Ningxia, one of China’s renowned wine-producing areas. From this partnership, he has created over 40 unique wines, including Pet-Nat, white, orange, red, and rosé varieties—all deeply rooted in the principles of natural winemaking, preserving the true essence of the grape and terroir.

A Grueling Journe

Reaching the break-even point for Xiaopu took Ian more than six years—a grueling journey he candidly described as far more challenging than anticipated. During this time, he taught WSET courses to sustain himself financially.

The first few vintages fell short of expectations, forcing Ian to embark upon countless trials and errors. Undeterred, he traveled to Australia and South Africa, gaining hands-on experience and refining his winemaking techniques.

When I asked, “Did you ever think about giving up?” Ian’s response was resolute.
“Never. Perhaps it’s because I’m doing something I’m passionate about and deeply believe in.”

Currently, Ian’s biggest market is mainland China, but he also sells in Hong Kong, Macau, Thailand and Australia. What amazed me even more was how a fledgling winemaker like Ian managed to export his wines to major markets, including top winemaking countries like Australia. With a humble smile, Ian revealed, “The key is finding the right people—those who understand the value of what you’re doing.”

A Showcase of 11 Distinctive Xiaopu Wines

At a tasting event hosted by NOB – Natural Wine Bar, I had the opportunity to taste 11 of Ian’s creations. These Xiaopu wines left me and other guests in awe with their distinctive and refined flavors. Notably, one of his wines even won a Gold Medal at the Hong Kong Cathay International Wine & Spirits Competition.

Natural Wine – A Philosophy of “Slow Living”

I admire Ian Dai’s courage in pursuing a path many deemed impossible. “As a sommelier, I had the privilege of tasting some of the world’s finest wines,” Ian shared. “But one day, I felt the urge to create something truly different. That’s when I decided to make natural wine.”

For Ian, Xiaopu is more than just wine; it’s a reflection of his philosophy—to appreciate the present and find joy in simplicity and authenticity. This mindset is evident in his lifestyle: simple t-shirts, shorts, sneakers, and a modest, sincere way of speaking.

Ian further explained how the COVID-19 pandemic prompted many to reevaluate their lives. Rather than chasing superficial luxuries, people began valuing genuine, meaningful experiences. Natural wine, Ian believes, embodies this shift perfectly, preserving the pure essence of the land and its grapes without interference.

“I’m happy with my lifestyle,” Ian said. His story, along with the wines he crafts, inspires me to embrace a slower, more intentional way of living, cherishing life’s simple joys.

Inspiration from the Journey

Ian’s journey made me reflect on my own path and that of others around me. We often give up too easily when results don’t materialize within the first year or two. Ian’s story proves that meaningful work takes time, and with dedication and patience, you will eventually cross paths with the right people.

Don’t fear doing something difficult; fear not having the perseverance to pursue it.

The post From Impossible to Incredible: Ian Dai’s natural wine revolution appeared first on Ngonista.

More than just a presence, Vietnam’s representatives this year appear across multiple categories, reflecting the growing diversity and maturity of the country’s wine culture.

What is Star Wine List?

Founded in 2018, Star Wine List is a global platform that celebrates restaurants and wine bars with exceptional wine programs, while recognizing the sommeliers and teams behind them.

If the Michelin Guide honors cuisine, Star Wine List can be seen as its counterpart for wine placing the wine list at the heart of the dining experience.

The Southeast Asia 2026 awards will take place on April 21, 2026, at ProWine Singapore, bringing together the region’s most exciting wine destinations.

Jury & Evaluation Criteria

Wine lists are assessed by an international jury of leading experts, including:

• Stephen Wong MW
  
• Richard Hemming MW
  
• Ferran Centelles (elBullifoundation)

Quy The judging process is conducted independently to ensure fairness and professional integrity.

Key evaluation criteria include:

• Depth and quality of the wine selection
  
• Balance and curation
  
• Storytelling through the wine list
  
• Creativity and personality
  
• Alignment with the culinary concept
  

Awards span multiple categories, from Best Short List to Sustainability Prize and Special Jury Prize, highlighting different dimensions of excellence.

Vietnam on the Star Wine List 2026 Map

This year, Vietnam stands out not only for its participation, but for its presence across diverse award categories — from compact, curated wine lists to concept-driven and sustainability-focused programs.

Best Short List

Nén Đà Nẵng (Da Nang)

• Upstairs Tasting Room (Ho Chi Minh City)

This category recognizes wine lists under 200 labels, where precision and curation matter more than scale. The inclusion of Nén and Upstairs reflects a clear trend in Vietnam: less, but better — curated rather than exhaustive.

Sustainability Prize

Lửa (Ho Chi Minh City)

This category celebrates wine programs that demonstrate a commitment to sustainability – from producer selection to overall philosophy.

Lửa’s nomination signals a shift in Vietnam’s wine scene: wine is no longer just about taste, but also about responsibility.

Special Jury Prize

Little Bear Wine Bar (Ho Chi Minh City)

Awarded to venues with strong personality and a unique approach, this category highlights creativity beyond conventional standards.

Little Bear represents a new generation of wine bars in Saigon – intimate, expressive, and driven by discovery.

MA New Landscape for Wine in Vietnam

If wine in Vietnam was once dominated by fine dining establishments, this year’s finalists reveal a notable shift:

• Independent wine bars are gaining international recognition
  
• Curated wine lists are becoming the new standard
  
• Sustainability and storytelling are increasingly valued
  

More importantly, a new generation is redefining how wine is experienced in Vietnam- making it more approachable, personal, and meaningful.

Conclusion

Being named at Star Wine List 2026 is more than recognition.

It signals that Vietnam is stepping onto the global wine stage — not through volume, but through thought, identity, and intention.

And perhaps, this is only the beginning.

The post Vietnam’s Finalists at Star Wine List 2026: A New Chapter for Wine Culture appeared first on Ngonista.

There have been many articles praising Nén, so I won’t repeat those. Instead, I want to share the lesser-known story behind it, which is about its people. One key figure in Nén’s success is its founder and executive chef, Lê Hạ Uyên (Summer Le).

I had heard a lot about Nén while working at my previous company. At that time, it had only been open for two years but had already garnered significant attention from expatriates living in the area—a small but mighty restaurant. I didn’t know much about Ms. Uyên until I met her in 2019 during a tour of the wine regions in France, where she was a guest of the company.

A Reserved and Discreet Personality

I still remember the moment I met her at Nội Bài Airport. She wore a bomber jacket, carried a backpack, and had a simple neck pillow. What struck me was her reserved and soft-spoken demeanor. I recall someone in the group asking her why she named the restaurant Nén. She replied briefly, “Nén is simply named after a familiar ingredient in Central Vietnam.” Everything Nén does is simple yet profound, much like her.

You can see this in the first signage of Nén Danang: a plain wooden sign placed at the entrance, even cracked, with no ostentation, nothing special, but to me, it exudes artistry. I witnessed the care and respect the team had when placing the signage as the restaurant reopened after the pandemic. Their marketing approach is equally subtle. Nén’s images are often in dark tones, many in black and white, focusing on depth rather than grandeur or sensationalism. Every story Nén tells is gentle and sophisticated through each detail. To me, Nén is like a girl who appears simple, not glamorous or majestic, but the more you explore, the more you discover her intelligence, understanding, and beauty that always leaves you yearning for more.

The Spirit of Vietnamese Pride

Although Uyen has studied and lived in developed countries such as Japan and Australia for a long time, I truly admire her spirit of honoring Vietnamese values. She even embodies the essence of Vietnamese farmers through her words and images, making them incredibly endearing. I know some people who move to developed countries often get influenced by their culture and lifestyle, gradually losing their Vietnamese identity. In fact, many Vietnamese people living in Vietnam are still “Việt Kiều” because they do not understand Vietnam. Sometimes, even I fall into this trap; we tend to like new and exciting things that make us go “wow.” Living in a familiar place often makes us take things for granted. However, she has transformed the most ordinary things in Vietnam, even discarded items, into something extraordinary. For instance, straw is the stalk of the rice plant after the grains have been harvested. Farmers usually dry it on the roads and use it as cooking fuel, similar to firewood. Growing up in the countryside, I hated straw because cycling to school through straw-covered roads made me sweat, and cooking with straw created a lot of smoke. Yet, Nén managed to create straw ice cream. It’s truly ingenious. Nén not only introduces Vietnamese cuisine to the world but also makes me, a Vietnamese person, appreciate the simple things from my own culture.

Unbounded Creativity

I remember when I was working on a video with Uyen about a program combining cuisine and wine, I learned a lot from the story of her salted duck salad. Even though this dish was hugely popular, Uyen decided to remove it from the menu to create something new. That is the spirit of Nén: always innovating, even when things are going well.

Nén is a unique Vietnamese restaurant with a tasting menu, focusing on the culinary experience. When you visit the restaurant, you don’t choose the dishes but embark on a culinary journey with small yet exquisite dishes. Every few months, Nén changes its menu, bringing new stories to the table. Uyen breathes life into each dish with simple yet inspiring stories about Vietnamese ingredients. Someone once asked her if she felt pressured to create story-driven menus and if she ever ran out of ideas. She laughed and said, “As long as I’m alive, I have stories to tell.”

Now, Nén also inspires a spirit of innovation and sustainable development in cuisine through ingredients sourced from its own farms.

A Leader Who Creates Leaders

Behind this quiet, soft-spoken woman who doesn’t resemble a boss or a leader, I sense the spirit of an excellent leader, a level 5 leader: humble individuals who rarely speak about themselves, pursue excellence, take responsibility for failures, but celebrate collective success. In Nén’s stories, I see not only Ms. Uyên’s image but also the entire team that powers Nén.

I’ve had the fortune to meet various members of the Nén team under different circumstances: Mr. Huy Leon (Nén’s Co-founder), Chef Thức, and Bách at Nén Light in Saigon. Somehow, I see Ms. Uyên’s image in them, embodying the essence of Nén: kind, quiet individuals focused on their work.

Once, I shared Nén’s story and Ms. Uyên with a foreign friend who became intrigued and wanted to visit Nén Light and meet her. I messaged her, but unfortunately, she wasn’t in Saigon that day. Instead of stopping there, if she wasn’t present, my friend could have visited Nén like any regular customer. However, she introduced Sena, who would share Nén’s story on her behalf. That night, my friend said that dining at Nén was the most special culinary experience of his life. A three-hour dinner felt like just a few minutes. Even without Ms. Uyên’s physical presence, her spirit remained, epitomizing true leadership.

Moving Forward

When Nén Danang closed due to the COVID-19 pandemic, I unexpectedly teared up. Yet, I believed the Nén team wouldn’t stop. They adapted with new projects during the pandemic, eventually opening Nén Light in Saigon and later, Nén’s branch in Japan. These small individuals turned dreams into reality, bringing the essence of Vietnamese cuisine to the world. I hope Nén’s dream will continue to inspire and LIGHT up many other dreams of Vietnamese people—small individuals with big aspirations and unwavering faith in their work.

The post The story behind Vietnam’s first and only Michelin Green Star – Nén Đà Nẵng appeared first on Ngonista.

In my journey to uncover Vietnam’s most compelling artisanal brands, I had the privilege of discovering Savall Chocolate—an artisan chocolate brand that carries within it five generations of chocolate-making legacy from Barcelona, now reimagined in Vietnam with heartfelt devotion to our S-shaped land.

I first met Víctor Ceano Savall, founder of Savall Chocolate in Saigon. Amid the lively conversations, he handed me a piece of cashew chocolate he had made himself. One bite—and I paused completely. It was so interesting between cashew and chocolate. It wasn’t just chocolate; it was emotion.

But what lingered even more than the taste was Victor’s story—one of a family chocolate-making tradition dating back to 1892 in Barcelona. The moment he finished speaking, I knew: I had to visit his chocolate house in Da Nang to witness the story behind these handcrafted chocolates with my own eyes.

A Chocolate House Hidden in Da Nang

Savall Chocolate’s house tucked away on a quiet street, shaded by tall trees. There are no neon signs or glossy advertisements—just a modest wooden plaque with the Savall Chocolate logo discreetly placed in the garden. It feels like stepping into a secret.

Victor greeted me at the door with a gentle smile. He led me through the compact but immaculate production space, where everything—from bean selection to roasting, grinding, tempering, molding, and wrapping—is done entirely by hand. The scent of freshly roasted cacao filled the air.

We then sat beneath the trees in the lush courtyard. As we shared more pieces of chocolate, he began to share the rest of his journey.

A Legacy Born in Barcelona, Reimagined in Vietnam

Victor is the fifth generation of a family of master chocolatiers. In 1892, his ancestors founded La Suiza Reñé, one of Barcelona’s most celebrated confectioneries. Growing up, Victor spent his childhood enveloped in the aroma of cacao, learning the craft from his grandfather.

But Vietnam had long held a special place in his heart. From a young age, he and his family spent their summers here, drawn by the country’s warmth, cuisine, and culture. Eventually, Victor was invited to work as a pastry chef at Mango in Hoi An and later at The Nam Hai Resort. What started as a few chocolate orders for friends slowly blossomed into something much bigger.

Thus, Savall Chocolate was born—a brand that doesn’t just blend cacao, but bridges continents and cultures.

Where Spanish Heritage Meets Vietnamese Soul

Victor didn’t merely bring Spanish techniques to Vietnam—he fused them with local Vietnamese ingredients. Every bar of Savall Chocolate is made entirely from Vietnamese produce: cacao, cashews, coconut, coffee, and more. It’s more than just sourcing—it’s a tribute to the land he loves.

But Savall is also about storytelling. Each chocolate design is inspired by Vietnamese cultural symbols—lotus flowers, conical hats, bronze drums, dragons—serving as a delicious medium through which Victor shares his love for Vietnam.

“When someone tastes a piece of Savall Chocolate,” Victor says,
“I want them to feel like they’re touching a piece of Vietnamese culture.”

And I couldn’t agree more. I call it:
“Chocolate with a Vietnamese soul.”

Handcrafted to the Core – The Artisan Philosophy

Victor has stayed fiercely loyal to one principle: quality over quantity. Each chocolate is meticulously crafted, with every step done by hand to maintain full control over taste, texture, and detail. In a world driven by mass production, Savall remains intentionally small, deeply personal.

Over the years, he has turned down numerous offers to scale production at the expense of quality. His quiet reply to these proposals still echoes in my mind:

“There are places where you belong. And places where you don’t.”

Today, Savall Chocolate is trusted by five-star hotels, luxury events, and discerning clients who understand the value of artisan craftsmanship.

The Boutique Where Chocolate Tells Stories

After our conversation, Victor invited me to visit Chocolate Corner by Savall—a charming boutique store just a few blocks from the chocolate house. Housed in a building echoing traditional Vietnamese architecture, it showcases Savall’s full collection. It’s not just a retail space—it’s an intimate storytelling hub, where chocolate becomes memory.

Before I left Da Nang, Victor handed me a few bars of chocolate, carefully wrapped in an insulated pouch to maintain the perfect temperature. It was a small gesture, but it spoke volumes about the precision, care, and respect he pours into every detail.

Savall Chocolate is more than a premium chocolate brand. It is a beautiful confluence of Spanish culinary heritage and Vietnamese ingredients, a heartfelt journey from Barcelona to Da Nang, wrapped in chocolate.

Each piece is a labor of love, crafted by hand, shaped by tradition, and imbued with stories that stretch across oceans. Whether you are a chocolate lover, a culture enthusiast, or a seeker of authenticity—Savall offers more than taste.

It offers belonging.

The post Savall Chocolate: A five-generation legacy from Barcelona to Danang appeared first on Ngonista.

Until Phoebe Tran came along with “Rượu Làng” –  a distinguished liquor brand.

A former Google executive, Phoebe has set out to challenge the perception of Vietnamese “rượu” by turning it into a premium product worthy of international recognition. 

From Rice Fields to Tech Giants

Born into a poor farming family in Vĩnh Phúc province, Phoebe’s earliest memories are filled with the scent of smoke from kitchen fires and the sounds of harvest in the rice fields. It was a modest beginning—but it planted in her a deep connection to the land and a determination to rise.

While still in university, she juggled studies with multiple jobs to support herself and her family. 

That tenacity paid off.

With relentless dedication and an unwavering drive for excellence, Phoebe Tran made her mark at some of the world’s leading tech giants, including IBM, Oracle, Facebook, and Google. During her tenure at Google, she was selected for the prestigious Flagship Program—an elite leadership development initiative designed to nurture the company’s future global executives. Further solidifying her international credentials, Phoebe earned her Executive MBA from INSEAD, one of the world’s most renowned business schools, all while continuing her demanding role at Google.

A Vietnamese village girl-turned-global citizen, Phoebe built a brilliant tech career across continents. Yet through it all, her heart remained tethered to Vietnam.

Rediscovering a National Treasure

As an alcohol enthusiast, Phoebe often found herself wanting to introduce her international friends to a taste of Vietnam. But every time she poured them a glass of local “rượu”, something felt off. The quality varied. The branding lacked identity. And it hurt that something so integral to Vietnamese culture hadn’t been given the care it deserved.

And then came the question that changed everything:

“If Japan has sake and Korea has soju, why can’t Vietnam have a rice wine to be proud of?”

This question led Phoebe back to her roots—literally. Determined to craft a premium Vietnamese “rượu”, she embarked on a journey across the country in search of the perfect grain. After extensive research and countless field visits, she found it: Nếp Tài, a rare mountain-grown sticky rice cultivated organically in Bắc Kạn province. The rice is harvested entirely by hand, each grain a testament to traditional farming and the rhythm of the seasons.

Building a Dream, One Story at a Time

I asked Phoebe a question that many others have probably wondered:
“How did you, as someone completely new to the industry, believe you could create a premium “rượu” worthy of representing Vietnam on the global stage?”

She smiled modestly and replied,
“I don’t know everything, so I searched for the best people to help me.”

Phoebe shared that this was a young startup. She didn’t have much funding for marketing, nor the budget to hire top-tier consultants.

So she turned to the internet, researching the most respected experts in the field. She reached out, requested meetings, and shared her story—a story about coming home, and about a bold dream to turn what many saw as a humble, rural drink into a source of national pride.

Her sincerity paid off. She convinced a master distiller with over 40 years of experience to join her mission. She brought on Phạm Tiến Tiếp, one of Vietnam’s top bartenders, to help translate the product into experiences that appeal to modern consumers.

Dream Big

In Q4 of 2024, just three months after launching, the entire first batch of Rượu Làng sold out during the lunar new year season, despite a premium price tag of nearly one million VND per bottle.

But for Phoebe, the most meaningful result isn’t in revenue.

“Every bottle sold helps uplift the lives of farmers in Bắc Kạn. That’s the part that makes me proudest,” she says.

Phoebe’s ethos is beautifully encapsulated in one lesson she often shares with her son: Dream Big

“If you shoot for the moon and miss, at least you’ll land among the stars.”

That same fearless optimism is woven into Rượu Làng. To Phoebe, this isn’t just a business venture. It’s a cultural statement, a call to re-evaluate what Vietnam already has—and to celebrate it with the dignity it deserves.

The story of Rượu Làng is a powerful reminder that Vietnam holds treasures worth celebrating. With care, vision, and a deep understanding of our roots, we can elevate local traditions into products that stand proudly on the world stage.

The post Ex-Google Executive persues dream of taking “Rượu Làng” to the world appeared first on Ngonista.

At 63, many would consider retirement and focusing on health, yet Mr. Trần Văn Mẫn continues to immerse himself in the world of wine studies and competitions. His lifelong learning spirit and fearless attitude towards challenges at any age have profoundly impressed the Court of Master Sommeliers (CMS). Consequently, he was awarded the Diversity, Equity, and Inclusion scholarship by this esteemed organization. The CMS certification is among the most prestigious and challenging wine certifications globally.

Born in 1961, Mr. Mẫn is a Vietnamese Certified Sommelier currently working at Cafe Sydney, a renowned restaurant in the heart of Sydney, Australia. In addition, he consults for Vietnamese restaurants in Australia. Through sharing his articles, I had the opportunity to converse with Mr. Mẫn. Despite our geographical and generational differences, our shared passion for wine led to long, engaging conversations.

A Challenging Yet Remarkable Youth Journey

Arriving in Australia before completing high school, with no family or financial support, Mr. Mẫn was cared for by a Protestant church. Instead of continuing his studies, he chose to work and send money back home. Starting as a dishwasher in a French restaurant, his hard work and diligence earned him the respect and encouragement of the chef and restaurant owner to pursue vocational training. He enrolled in day classes and worked nights, a challenging yet enriching experience. He proudly recounts his youthful years and his role as assistant manager at Sydney Hilton’s largest nightclub.

As the demand for restaurants in Sydney surged, Mr. Mẫn saw an opportunity and transitioned into the restaurant industry, starting behind the bar, then moving to bar management, and eventually becoming a sommelier.

Pursuing Education to Fulfill a Lifelong Dream

Curious about his intense thirst for knowledge, Mr. Mẫn revealed it stemmed from his inability to continue his education upon arriving in Australia. Now, with the means to do so, he pursues his childhood dream of learning. Balancing work and study, he progressed from vocational training to earning a bachelor’s degree in hospitality management, followed by a master’s in event management. Currently, he dedicates his remaining years to wine studies.

Every day, the 44 minutes on the train are 44 minutes spent studying wine

In late 2019, Mr. Mẫn began studying wine and registered for the CMS exams, encouraged by his mentor Simon Curkovic, Head Sommelier at Cafe Sydney. “I didn’t know how tough the exams were but signed up for both Introductory and Certified Sommelier levels to gauge my knowledge and understand the exam structure. The first time, I only passed the Introductory level. Two years later, feeling confident, I returned and passed the Certified Sommelier in 2023.”

The CMS exam is the toughest and most prestigious in the wine industry, requiring candidates to excel in theory, practical skills, and blind tasting. The four levels of CMS exams have varying pass rates: Introductory Sommelier (80-90%), Certified Sommelier (50-60%), Advanced Sommelier (30-40%), and Master Sommelier (below 10%). Candidates must self-study with provided books and materials, making it more challenging than the WSET exams but more practical for aspiring professional sommeliers.

“The hardest part is learning German wine names because I can’t even pronounce them, let alone remember them, and then there’s the extensive list of American AVAs. For young people, passing might seem normal, but for me, it’s a significant milestone,” he shared.

Despite his busy restaurant job, often returning home at midnight, Mr. Mẫn utilizes every moment to study. His 44-minute train commute across 17 stations is spent reading wine books. Additionally, he studies on his days off.

He showed me his study corner, with walls covered in wine maps and shelves filled with study materials. On the wall, he hung two words, “Motivation” and “Discipline,” to remind himself that motivation can come and go, but discipline remains. Thus, he chose self-discipline, creating a daily study schedule.

Happiness is a Journey, Not the Destination

“When I aimed to become a Certified Sommelier, it was tough but exciting. After achieving it, I felt a sense of emptiness, so I set a new goal: the Advanced Sommelier Certificate.”

“Did the learning process ever discourage you?” I asked.

“Yes, it was difficult and sometimes felt impossible to grasp. Family members suggested I stop, given my age and stable job. Many people pursue further education for better job prospects and higher salaries, but at 63, with just four years until retirement, I know achieving the Advanced Sommelier Certificate is extremely challenging. It may take 3 to 6 attempts, and I might not succeed before retiring, but I’ll keep trying,” he laughed.

Memorable Moments as a Sommelier

“I have two memorable experiences. Once, a customer asked about a wine, and I admitted I didn’t know, so I called a more experienced colleague. The customer later tipped me generously, appreciating my honesty. Another time, a customer was furious, leaving a negative review about my lack of knowledge on Australian wines. It was a lesson in the importance of knowledge and its impact,” he reflected.

Advice for Young Vietnamese Pursuing a Sommelier Career

“I used to see Western women in movies wearing dresses and drinking wine, dreaming that one day, Asian women would experience the same. Now, as society advances, wine has become more integrated into Asian life. I’ve seen significant changes in the wine industry in recent years.

I encourage young people to pursue sommelier careers as it’s still a relatively new field, even globally, but offers great future opportunities and personal growth. Compared to other F&B jobs, sommelier positions offer much better salaries, around 75k-85k AUD annually in Australia, depending on the individual and their skills. Besides, studying to become a sommelier encompasses a vast array of knowledge, not just about wine but all beverages, food, and even cigars. Delving into wine, you’ll find yourself becoming more knowledgeable and refined.”

Even though the profession of a sommelier is relatively new to Vietnamese people, and we lack the advantages of language, culture, and exposure to wine that developed countries have, individuals like Mr. Mẫn are living proof that the competence of Vietnamese people is on par with any other nation, despite the unfavorable conditions.

He is eager to share his materials and experiences with young Vietnamese aspiring sommeliers. “If I can do it, anyone can.” he smiled.

The post Vietnamese sommelier earns prestigious scholarship at age 63 appeared first on Ngonista.

Tasmania, Australia’s southernmost island, is famed for its unspoiled beauty and rich natural biodiversity. Encircled by the Tasman and Indian Oceans, this land is graced with majestic mountains, pristine beaches, and lush forests—home to rare species of flora and fauna.

About Mrs. Hai Anh 

Hai Anh’s journey:

• She was born and raised in Hanoi, Vietnam.
• Graduated from the University of Construction in Vietnam, specializing in environmental engineering.
• Earned a Master’s in Engineering at the University of Ottawa in Canada.
• Completed her PhD at the University of Massachusetts, USA.
• Currently a technical advisor for AgriFutures, a leading research and agricultural management organization in Australia.
• Serves on the environmental board in Tasmania, overseeing issues like climate change and biodiversity conservation.
• Recipient of the 2019 AgriFutures Award for her contributions to agriculture.
• Owner of Torch Bearer Winery in Tasmania, Australia.
• A dedicated wife and mother to two daughters.

The Unexpected Path to Vineyard Ownership 

Hai Anh and her husband once led busy professional lives in Sydney, where she worked as an engineer for an innovative water treatment company. During a business trip to Tasmania, she was captivated by the island’s beauty and enchanted by a unique wine she tasted there. The quality of Tasmanian wine took her by surprise, and by serendipity, the vineyard she visited happened to be for sale. After thoughtful discussions with her husband, they decided to buy it, envisioning an early retirement plan centered around the vineyard.

Interestingly, instead of easing into a quieter life, this new venture made her busier than ever. We shared a laugh about her transition from a typical “9 to 5” office role to a “5 to 9” lifestyle, a schedule that leaves little room for rest. In 2017, with ownership of the vineyard secured, Hai Anh committed to producing wine using biodynamic principles, completely avoiding chemical intervention—a decision fueled by her environmental engineering background and her respect for sustainable, natural agriculture.

Their seven-hectare vineyard lies in Tasmania’s coolest valley, an ideal environment for crafting wines of unique character. Unlike Australia’s other wine regions, which harvest as early as December (Hunter Valley) or in March (Adelaide Hills), their vineyard’s harvest takes place in late April and early May. Though Tasmania produces only 1% of Australia’s wine, its vintages are celebrated for their distinctiveness and quality.

Starting from Scratch in Winemaking 

As someone with no prior knowledge or experience in winemaking, I was genuinely curious about what gave Hai Anh the courage to buy a vineyard and dive into this unfamiliar world. She smiled and said, “I sought help. One of the things I love most about this industry is the generosity of the people. Everyone is eager to help one another in a way I’ve never seen in other fields.”

In the early days, she would drive from one vineyard to another, knocking on doors to meet the best biodynamic winemakers in the area. Her persistence was rewarded when an elderly couple, deeply knowledgeable in biodynamic practices, welcomed her in and shared their years of experience without reservation. “Whenever I faced challenges, they were there to guide me,” she shared. “They never held back any secrets. They were once helped by others, and now they’re passing on that knowledge to me, just as I will one day pass it on to others.”

Overcoming Challenges

Before our conversation began, Hai Anh made one request: “Please, don’t make this work seem glamorous. Only those who actually do it understand how tough it is.”

She purchased her winery in 2017, inheriting vines accustomed to conventional farming methods. Determined to cultivate biodynamically, she stopped using fertilizers and pesticides altogether. This commitment came at a high cost; in those first two years, she faced near-total crop loss. Weather was unpredictable, frost would settle, and budding vines were damaged—a constant heartache for Hai Anh.

Despite these setbacks, she remained steadfast. By the third year, she decided it was time to find solutions. With a background in engineering, she developed an automated system to protect the vineyard from frost, and gradually, the yields began to improve.

Reflecting on her transition from office work to labor-intensive vineyard management, she joked, “I’ve never felt as poor as when I’m mending nets, yet as rich as when I have a surplus of manure.” She fondly recalled patching up torn nets with her husband, working to protect the vines from birds—a simple, yet memorable task.

Hai Anh laughed as she recounted the unexpected roles that come with vineyard life, like chasing off sheep, geese, and ducks determined to snack on her grapes.

Winemaking as a Path of Self-Discovery 

Hai Anh has always been drawn to challenges, and winemaking has brought out her inner resilience. “It’s a profession that not only brings joy but has taught me so much about myself,” she reflected. Winemaking has sharpened her persistence and patience, instilling in her a deeper connection with nature. “Wine teaches you to adapt to things beyond your control.”

Today, she monitors the vineyard’s temperature several times daily, each stage of grape growth under her watchful eye. “The quality of the grape largely defines the quality of the wine,” she said, underscoring the meticulous care that biodynamic winemaking demands.

The Only Asian Female Winemaker in Tasmania 

In 2019, Hai Anh’s dedication and innovations at Torch Bearer and her contributions to the Tasmanian community were honored with the prestigious AgriFutures Rural Women’s Award. This Australian accolade celebrates female leaders in agriculture, business, and community development, recognizing those who make an impact today while envisioning a better future.

When asked about her experience as the only Asian winemaker in Tasmania, Hai Anh laughs, admitting that it wasn’t something she considered at first. Yet, as others pointed it out, she began to see the advantage her fresh perspective brought to an established industry. As she describes it, “Vietnamese people have a meticulous nature—like skimming broth when making pho—and a creativity that’s essential for biodynamic winemaking.” These qualities, along with the resilience deeply ingrained in her culture, have been invaluable assets in her journey.

Hai Anh reflects on the resilience of Vietnamese people, especially in the face of adversity. She recalls the central region of Vietnam, where storms strike year after year, yet the communities rebuild tirelessly each time. “Sometimes, resilience is just there within us without us even realizing it,” she shares, recounting her own challenges through seasons of frost that forced her to start over but never give up.

Torch Bearer and Dreams

“Why did you name your winery Torch Bearer?” I asked, intrigued.

“It symbolizes my dreams and vision,” she replied with a knowing smile.

The name came to her after acquiring the vineyard, inspired by the idea of being a “torch bearer.” Like the Olympic torch passed between athletes to honor the spirit of the games, she hopes her wines will act as a guiding light. For her, wine is more than just a drink; it’s a medium for sustainable business, environmental preservation, and biodiversity. Her vineyard is a testament to this commitment—an embodiment of sustainable development, where each vintage tells a new story through every bottle.

Beyond production, her ambition is to bring Torch Bearer wines to the world, especially to Vietnam. She dreams of making wine a cultural experience in her homeland—a refined pleasure, rather than just a means to intoxication.

Additionally, she’s passionate about challenging stereotypes around race and gender in the wine industry. Although it remains a field traditionally dominated by men and white professionals, she refuses to let such barriers define her journey. Instead, she is determined to establish her place and value through the quality of her work.

Torch Bearer’s annual production remains modest, with only a few tens of thousands of bottles, most of which are consumed within Australia. Yet, the wines have secured a place on the coveted wine lists of fine dining establishments and “hatted” restaurants—a ranking system in Australia similar to the Michelin Guide. When I researched Torch Bearer wines, I was pleasantly surprised to find that Mike Bernie, a highly influential wine critic in Australia, had awarded exceptionally high scores to many of her wines, with some reaching up to 95 points.

I had the opportunity to taste her wine at NOB bar, a natural wine bar, and was captivated by its unique character, distinct from other Australian wines I’ve tried.

Hai Anh’s story is not merely a personal journey but also an inspiration to young people who dare to explore new horizons, pursue their passions, and do what they love. Her narrative resonated with me, particularly during challenging moments in my own path. At times, I’ve asked myself, just as she once did, “Why choose the rocky path when a smoother one is available?” But only those with the DNA of adventure and the spirit of discovery can understand such a choice.

Hai Anh’s daring “early retirement” to pursue this passion has led her on an exciting journey, filled with unexpected twists and delightful surprises. True happiness, as she embodies, lies in the journey itself, not merely the destination.

The post A Vietnamese woman’s journey: From PhD scientist to winery owner in Australia appeared first on Ngonista.

I had the privilege of meeting James Erskine, the owner and winemaker of Jauma, a well-known natural wine producer in Australia, during a talk show hosted by the Saigon Sommelier Association. James’s appearance reminded me of the humble, rustic winemakers who tend to their vineyards, but his mindset brought to mind Elon Musk—a “freak” who has changed the world.

Đọc tiếng Việt

Breaking the Mold and Cultural Norms

James didn’t come from a winemaking family. Instead, his rich life experiences, along with his learning from around the globe, including working in England, Japan, and Germany, gave him a unique perspective. His journey with wine began while studying to become a cook, when he took a wine course on German wine. Tasting Riesling for the first time captivated him, leading him to pursue an education in agriculture and soil.

In 2008, James took the Court of Master Sommeliers (CMS) exam and got top score. A year later, he was voted Gourmet Traveller Australian Sommelier of the Year and secured the prestigious Negociants Australia’s Working with Wine Fellowship. However, James wasn’t inspired by the cookie-cutter teachings of conventional wine education, where schools teach a standard formula that encourages winemakers to produce wines in exactly the same way. James has always respected the inherent uniqueness of wine. His career began 20 years ago, when Australian wine was still in its infancy, heavily influenced by colony countries. “They teach you how to taste Cabernet Sauvignon, and the wine judges are always right—you need to describe it just as they do. If you describe it incorrectly, you have to relearn until you can describe a Cabernet Sauvignon exactly as the judges say,” James remarked with heavy sarcasm.

Australia, in its early days of wine development, was deeply influenced by the culture of wine critics, and winemakers in the wine regions strictly followed the guidance of professional winemakers—a phenomenon James referred to as a “culture in culture.”

At that time, James was also trained to be a judge—a person with the authority to declare whether a wine was good or bad. On one occasion, James praised a natural Riesling, noting its excellent structure, but his assessment was rejected because Riesling had never been described in that way before. That was the moment James realized something wrong here.

First Principle Thinking

The more James delved into the world of wine, the more his sensitivity heightened. His senses developed, allowing him to experience wine actively rather than just consume it passively. At that time, James didn’t fully understand what natural wine was, but he knew he preferred wines without sulfur, without additives. Why not try to create wines that reflect their intrinsic beauty? This was the question James and his two fellows pondered, leading to the birth of their natural wines.

A distributor in England was impressed by what James and his fellows were doing and decided to place an order—their first export. However, the wine failed to meet the approval standards for export because it was “cloudy.” They were extremely worried since the distributor had already transferred the payment, and they certainly didn’t want to return the money for this reason.

Unwilling to accept this, James confronted the committee and found the reasons:

“Why did you reject our wine?” James inquired.

“Because your wine is cloudy,” the panel replied.

“Why is cloudy beer acceptable, but cloudy wine is not?” James continued.

Armed with his deep understanding and determination to uncover the core of the issue, James persistently questioned the panel to the point where his friend subtly suggested to the panel, “James is excellent at this—he could even blind taste with you if you’d like.” Although no blind tasting occurred, the matter was eventually resolved.

This story of James reminded me of Elon Musk’s first principle thinking.

First principle thinking is about seeing the world, understanding the essence of things, and making decisions based on that understanding. However, in life, we often follow similar thought patterns, imitate what others have done, and become mere shadows of others. When Elon Musk wanted to cut costs at SpaceX, he was met with regulations from the military and NASA, which he challenged by asking for the names of the people who had written those rules. Musk persistently reminded everyone that even the military and NASA’s requirements should be treated as suggestions, and the only unchangeable rule is that which is bound by the fundamental principles of physics. Start by thinking about the essence of things, unconstrained by regulations or past experiences, avoid comparisons, and look through to the core of the matter. Thanks to his innovative original thinking, SpaceX was able to significantly cut costs, reducing rocket production costs to just one-tenth of the usual price.

This same innovative thinking helped James become a pioneer in the natural wine movement in Australia. He won the Young Gun of Wine Winemaker’s Choice award in 2013.

The “Freak” Full of Joy

James is not just a talented winemaker; he is someone who lives fully in line with the values he passionately pursues. It’s as if James possesses an innate understanding and unwavering belief in everything he does. Reality has borne out this conviction—today, Jauma has become one of the foremost names in natural wine, exported to 15 countries worldwide.

When I asked what fuels his love for his work, he replied, “Wine is my passport to explore the world and meet incredible people.” James embodies the wild, natural beauty of life, exuding an extraordinary happiness and joy. It seems he has infused this zest for life into his farm, the people around him, and the wine labels he creates.

Reflecting on the rapid change and development of Australian wine over the past 20 years, and stories like James’s “freak” mindset, encourages me to always see things from a different perspective, unbound by the opinions or standards of others.

Reflecting on the rapid change and development of Australian wine over the past 20 years and James’s “freak” mindset has inspired me to always look at things differently, without being constrained by the opinions or standards of others.

Phuong Maxy Storyteller

Picture: Saigon Sommelier Association

*Natural wine is made from organically or biodynamically grown grapes without the use of chemicals in the vineyard. The winemaking process is minimalistic, with no added industrial yeast, no filtration, and no use of preservatives or additives. Natural wine often has a distinctive taste that reflects the unique characteristics of the vineyard where the grapes were grown.

The post How did a “freak” change the wine world? Meet James Erskine appeared first on Ngonista.

Your first wine party can feel a little unfamiliar — new people, new wines, and an atmosphere that seems to come with unspoken rules.

But the truth is, wine is not about perfection. It’s about experience, curiosity, and enjoyment.

Here are a few simple tips to help you feel more confident before stepping into your first wine party:

1. Do a little research before you go

You don’t need to study wine — just get familiar.

Take a quick look at the type of event, the venue, or the wines being served. Knowing whether it’s a casual tasting or a more formal gathering can help you feel more prepared and at ease.

2. Skip the perfume

Wine is deeply connected to aroma.

Strong perfume can interfere with your own experience  and with others around you. Keeping it neutral allows you to fully appreciate the subtle notes in each glass.

3. Don’t arrive on an empty stomach

This is one of the most important tips.

Having a light meal before the event helps you enjoy wine more comfortably and prevents you from getting tipsy too quickly. It also keeps your palate more balanced.

4. Avoid wearing white

It might seem like a small detail, but it matters.

Red wine spills happen, especially in a social setting. Choosing darker or neutral tones will save you from unnecessary stress and let you relax throughout the evening.

Final thought

A wine party is not about knowing everything.
It’s about being open to discovering something new.

Take your time, stay curious, and enjoy the moment  that’s where the real experience begins.

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Champagne vs. Sparkling Wine: What’s the Difference?

Not all sparkling wines are Champagne. Only sparkling wines produced in the Champagne region of France have the legal right to bear this prestigious name. Meanwhile, sparkling wines from other regions are known by distinct titles:

• Prosecco from Italy, renowned for its light, approachable flavor profile.
• Cava from Spain, crafted with a traditional yet vibrant style.
• Sparkling Wine as a general term for effervescent wines made worldwide.

Why Is Champagne Often Misunderstood?

The Royal Origins of Champagne

Champagne is far more than a sparkling wine; it is a timeless emblem of sophistication and luxury. Its royal associations date back to the Middle Ages, when Champagne played a central role in religious ceremonies and the coronation of French kings. The city of Reims, the heart of the Champagne region, hosted the first coronations where Champagne was offered as a tribute to the divine, symbolizing prosperity and grace.

Throughout history, Champagne graced royal occasions, weddings, and grand ceremonies. After establishing its prominence in France, Champagne transcended national borders, gaining widespread appeal on the global stage. By the 19th century, it had become a coveted export to England, the United States, and beyond, cementing its status as an essential element of lavish celebrations, high-society gatherings, and opulent festivities worldwide.

The producers of Champagne excelled in branding, transforming the name into a global cultural phenomenon. The iconic imagery of a Champagne bottle popping open with a celebratory “pop” became synonymous with memorable moments and joyous occasions.

This widespread popularity often leads to the misconception that all sparkling wines are Champagne, highlighting its unparalleled impact on the world of fine wine and celebrations.

What Makes Champagne So Special?

An Intricate Production Process

Unlike ordinary sparkling wines, Champagne undergoes a meticulous production method known as Méthode Champenoise:

1. The first fermentation creates the base wine.
2. A second fermentation occurs in the bottle, producing natural carbon dioxide bubbles.
3. Bottles are hand-riddled daily during the aging process and later undergo dégorgement to remove yeast sediment.

This elaborate procedure demands both time and precision, contributing to Champagne’s unparalleled value.

A Unique Terroir

The Champagne region boasts a cool climate and chalky soils, providing ideal conditions for cultivating Chardonnay, Pinot Noir, and Pinot Meunier grapes. These unique environmental factors imbue Champagne with a complexity and elegance that no other sparkling wine can replicate.

The Value of a Bottle of Champagne

A bottle of Champagne often costs significantly more than other sparkling wines. In Vietnam, for example, entry-level Champagne starts at approximately 1 million VND, while other sparkling wines are priced in the hundreds of thousands. This price difference is due to several factors:

• High production costs: Méthode Champenoise is labor-intensive and time-consuming.
• Limited supply: The Champagne region is relatively small and cannot meet global demand.
• Heritage and prestige: Champagne is inextricably linked to luxury and cherished moments.

A Toast to Champagne

The next time you raise a glass of Champagne, remember you’re not just enjoying a sparkling wine but also a rich cultural and historical legacy. And don’t forget: while all Champagnes are sparkling wines, not all sparkling wines are Champagne. Cheers to discovering the difference!

The post Almost Vietnamese misunderstand Champagne and Sparkling wine appeared first on Ngonista.

But more than a trade fair, Vinexpo Asia serves as a pulse point—a mirror of emerging trends, evolving consumer behavior, and the direction in which the global wine industry is headed.

Southeast Asia – A New Frontier for Wine

In the opening ceremony, Rodolphe Lameyse, CEO of Vinexposium, said: “The world is evolving rapidly, and our wine and spirits industry is no exception.

Ms. Gan Siow Huang, Singapore’s Minister of State for Trade and Industry, declared:

“Southeast Asia is becoming a new epicenter for premium F&B, and wine is a significant part of this growth.”

Home to over 600 million people and a rapidly expanding middle class, Southeast Asia is projected to become one of the three largest economic blocs in the world by 2030.
In the regional trend forecast, industry experts painted a vivid picture:

• Key markets:Singapore, Thailand, and Vietnam lead in wine consumption.
• Emerging markets: Indonesia, Malaysia, and the Philippines are gaining ground with stable growth.
• Underdeveloped: Myanmar, Laos, and Cambodia.

While global wine consumption dropped by 2.6% in 2023, Vietnam defied the trend, with steady growth fueled by strong domestic demand, a flourishing F&B sector, and a surge in interest sparked by the Michelin Guide’s arrival.

Gen Z & Millennials: Reshaping the Rules of Wine

Gone are the days when wine appreciation was reserved for connoisseurs steeped in tradition.
Today, Millennials and Gen Z—driven by curiosity, values, and a thirst for experience—are leading the change. These consumers are looking for:

• Sustainable wines with ethical production stories
• Natural wines made with minimal intervention
• Even non-alcoholic options, a booming segment across Asia

Noteworthy Trends in Southeast Asia

• Red wine remains dominant, though global momentum is slowing. Meanwhile, white wine is gaining ground across the region.
• Asian wines—particularly from China and Japan—are on the rise, symbolizing a proud sense of regional identity.
  As Mr. Gerald Lu, Singapore’s sommelier champion and a director of a renowned F&B group, noted:
  “Asian wines account for 7–8% of our wine list—compared to 28% globally. That’s a gap full of untapped potential.”
• The Michelin Effect: In countries like Vietnam, Thailand, and Singapore, the rise of Michelin-starred restaurants has created a sharp increase in demand for wine and fine dining pairings.
• From Big Brands to Boutique Producers

During the interview with Mr. Gerald Lu, he shared his observations on the evolving behavior of wine consumers:

“Customers are increasingly seeking fresh and distinctive experiences, rather than defaulting to familiar brands or well-known wine regions. Instead of opting for major labels, they are gravitating towards family winery with authentic stories and a genuine commitment to quality.

Vietnam’s Market – A Challenge or an Opportunity?

With discussions of increasing special consumption tax before 2030, concern is mounting among Vietnamese F&B businesses.
When I asked Mr. Rodolphe Lameyse, the CEO of Vinexpo for his thoughts, he replied with clarity:

“Markets always find their way.”
“Regulations are a part of every industry. The U.S. went through the same phases—and its wine scene still flourished.”

So what lies ahead for Vietnam? I asked

He answered:

“Despite regulatory headwinds, Vietnam remains a fertile ground for wine:

Firstly, Culinary Diversity: Vietnam’s rich and varied culinary traditions serve as a natural gateway for introducing wine, creating seamless pairings that enhance both food and wine appreciation.

• Secondly, Young, Experience-Driven Demographic: With a predominantly youthful population eager to explore new experiences, Vietnam offers a vibrant and open-minded audience for the growing wine culture.
• Thirdly, Tourism Potential: Thanks to its diverse landscapes and cultural richness, Vietnam has the potential to become a premier destination for culinary and wine tourism in Southeast Asia.”

Vinexpo Asia is more than an industry event—it is a mirror held up to the future of wine.
And in that reflection, Vietnam’s opportunity is clear:
To rise not only as a land of culinary wonders and tourist charm but also as a nation with a vibrant and promising wine culture of its own.

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It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

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In nearly every Vietnamese village, there’s a family that distills “Rượu” rice liquor—an age-old practice passed down through generations. But for most, this traditional drink is still seen as rustic, reserved for local ceremonies and family gatherings. It has rarely been positioned as a refined beverage, much less one fit for the global stage.

Until Phoebe Tran came along with “Rượu Làng” –  a distinguished liquor brand.

A former Google executive, Phoebe has set out to challenge the perception of Vietnamese rice wine by turning it into a premium product worthy of international recognition. 

From Rice Fields to Tech Giants

Born into a poor farming family in Vĩnh Phúc province, Phoebe’s earliest memories are filled with the scent of smoke from kitchen fires and the sounds of harvest in the rice fields. It was a modest beginning—but it planted in her a deep connection to the land and a determination to rise.

While still in university, she juggled studies with multiple jobs to support herself and her family. 

That tenacity paid off.

With relentless dedication and an unwavering drive for excellence, Phoebe Tran made her mark at some of the world’s leading tech giants, including IBM, Oracle, Facebook, and Google. During her tenure at Google, she was selected for the prestigious Flagship Program—an elite leadership development initiative designed to nurture the company’s future global executives. Further solidifying her international credentials, Phoebe earned her Executive MBA from INSEAD, one of the world’s most renowned business schools, all while continuing her demanding role at Google.

A Vietnamese village girl-turned-global citizen, Phoebe built a brilliant tech career across continents. Yet through it all, her heart remained tethered to Vietnam.

Rediscovering a National Treasure

As an alcohol enthusiast, Phoebe often found herself wanting to introduce her international friends to a taste of Vietnam. But every time she poured them a glass of local “rượu”, something felt off. The quality varied. The branding lacked identity. And it hurt that something so integral to Vietnamese culture hadn’t been given the care it deserved.

And then came the question that changed everything:

“If Japan has sake and Korea has soju, why can’t Vietnam have a rice wine to be proud of?”

This question led Phoebe back to her roots—literally. Determined to craft a premium Vietnamese “rượu”, she embarked on a journey across the country in search of the perfect grain. After extensive research and countless field visits, she found it: Nếp Nương, a rare mountain-grown sticky rice cultivated organically in Bắc Kạn province. The rice is harvested entirely by hand, each grain a testament to traditional farming and the rhythm of the seasons.

Building a Dream, One Story at a Time

I asked Phoebe a question that many others have probably wondered:
“How did you, as someone completely new to the industry, believe you could create a premium ‘rượu” worthy of representing Vietnam on the global stage?”

She smiled modestly and replied,
“I don’t know everything, so I searched for the best people to help me.”

Phoebe shared that this was a young startup. She didn’t have much funding for marketing, nor the budget to hire top-tier consultants.

So she turned to the internet, researching the most respected experts in the field. She reached out, requested meetings, and shared her story—a story about coming home, and about a bold dream to turn what many saw as a humble, rural drink into a source of national pride.

Her sincerity paid off. She convinced a master distiller with over 40 years of experience to join her mission. She brought on Phạm Tiến Tiếp, one of Vietnam’s top bartenders, to help translate the product into experiences that appeal to modern consumers.

Dream Big

In Q4 of 2024, just three months after launching, the entire first batch of Rượu Làng sold out during the lunar new year season, despite a premium price tag of nearly one million VND per bottle.

But for Phoebe, the most meaningful result isn’t in revenue.

“Every bottle sold helps uplift the lives of farmers in Bắc Kạn. That’s the part that makes me proudest,” she says.

Phoebe’s ethos is beautifully encapsulated in one lesson she often shares with her son: Dream Big

“If you shoot for the moon and miss, at least you’ll land among the stars.”

That same fearless optimism is woven into Rượu Làng. To Phoebe, this isn’t just a business venture. It’s a cultural statement, a call to re-evaluate what Vietnam already has—and to celebrate it with the dignity it deserves.

Phoebe’s story reminds me—as part of a young Vietnamese generation eager to explore the world—that sometimes, the greatest treasures are right around us. And we should never forget them.

The post Ex-Google Executive Pursues Dream of Taking Vietnam’s “Rượu Làng” To The World appeared first on Ngonista.

Born in 1961, Mr. Mẫn is a Vietnamese Certified Sommelier currently working at Cafe Sydney, a renowned restaurant in the heart of Sydney, Australia. In addition, he consults for Vietnamese restaurants in Australia. Through sharing his articles, I had the opportunity to converse with Mr. Mẫn. Despite our geographical and generational differences, our shared passion for wine led to long, engaging conversations.

A Challenging Yet Remarkable Youth Journey

Arriving in Australia before completing high school, with no family or financial support, Mr. Mẫn was cared for by a Protestant church. Instead of continuing his studies, he chose to work and send money back home. Starting as a dishwasher in a French restaurant, his hard work and diligence earned him the respect and encouragement of the chef and restaurant owner to pursue vocational training. He enrolled in day classes and worked nights, a challenging yet enriching experience. He proudly recounts his youthful years and his role as assistant manager at Sydney Hilton’s largest nightclub.

As the demand for restaurants in Sydney surged, Mr. Mẫn saw an opportunity and transitioned into the restaurant industry, starting behind the bar, then moving to bar management, and eventually becoming a sommelier.

Pursuing Education to Fulfill a Lifelong Dream

Curious about his intense thirst for knowledge, Mr. Mẫn revealed it stemmed from his inability to continue his education upon arriving in Australia. Now, with the means to do so, he pursues his childhood dream of learning. Balancing work and study, he progressed from vocational training to earning a bachelor’s degree in hospitality management, followed by a master’s in event management. Currently, he dedicates his remaining years to wine studies.

Every day, the 44 minutes on the train are 44 minutes spent studying wine

In late 2019, Mr. Mẫn began studying wine and registered for the CMS exams, encouraged by his mentor Simon Curkovic, Head Sommelier at Cafe Sydney. “I didn’t know how tough the exams were but signed up for both Introductory and Certified Sommelier levels to gauge my knowledge and understand the exam structure. The first time, I only passed the Introductory level. Two years later, feeling confident, I returned and passed the Certified Sommelier in 2023.”

The CMS exam is the toughest and most prestigious in the wine industry, requiring candidates to excel in theory, practical skills, and blind tasting. The four levels of CMS exams have varying pass rates: Introductory Sommelier (80-90%), Certified Sommelier (50-60%), Advanced Sommelier (30-40%), and Master Sommelier (below 10%). Candidates must self-study with provided books and materials, making it more challenging than the WSET exams but more practical for aspiring professional sommeliers.

“The hardest part is learning German wine names because I can’t even pronounce them, let alone remember them, and then there’s the extensive list of American AVAs. For young people, passing might seem normal, but for me, it’s a significant milestone,” he shared.

Despite his busy restaurant job, often returning home at midnight, Mr. Mẫn utilizes every moment to study. His 44-minute train commute across 17 stations is spent reading wine books. Additionally, he studies on his days off.

He showed me his study corner, with walls covered in wine maps and shelves filled with study materials. On the wall, he hung two words, “Motivation” and “Discipline,” to remind himself that motivation can come and go, but discipline remains. Thus, he chose self-discipline, creating a daily study schedule.

Happiness is a Journey, Not the Destination

“When I aimed to become a Certified Sommelier, it was tough but exciting. After achieving it, I felt a sense of emptiness, so I set a new goal: the Advanced Sommelier Certificate.”

“Did the learning process ever discourage you?” I asked.

“Yes, it was difficult and sometimes felt impossible to grasp. Family members suggested I stop, given my age and stable job. Many people pursue further education for better job prospects and higher salaries, but at 63, with just four years until retirement, I know achieving the Advanced Sommelier Certificate is extremely challenging. It may take 3 to 6 attempts, and I might not succeed before retiring, but I’ll keep trying,” he laughed.

Memorable Moments as a Sommelier

“I have two memorable experiences. Once, a customer asked about a wine, and I admitted I didn’t know, so I called a more experienced colleague. The customer later tipped me generously, appreciating my honesty. Another time, a customer was furious, leaving a negative review about my lack of knowledge on Australian wines. It was a lesson in the importance of knowledge and its impact,” he reflected.

Advice for Young Vietnamese Pursuing a Sommelier Career

“I used to see Western women in movies wearing dresses and drinking wine, dreaming that one day, Asian women would experience the same. Now, as society advances, wine has become more integrated into Asian life. I’ve seen significant changes in the wine industry in recent years.

I encourage young people to pursue sommelier careers as it’s still a relatively new field, even globally, but offers great future opportunities and personal growth. Compared to other F&B jobs, sommelier positions offer much better salaries, around 75k-85k AUD annually in Australia, depending on the individual and their skills. Besides, studying to become a sommelier encompasses a vast array of knowledge, not just about wine but all beverages, food, and even cigars. Delving into wine, you’ll find yourself becoming more knowledgeable and refined.”

Even though the profession of a sommelier is relatively new to Vietnamese people, and we lack the advantages of language, culture, and exposure to wine that developed countries have, individuals like Mr. Mẫn are living proof that the competence of Vietnamese people is on par with any other nation, despite the unfavorable conditions.

He is eager to share his materials and experiences with young Vietnamese aspiring sommeliers. “If I can do it, anyone can.” he smiled.

Phuong Maxy

The post Vietnamese Sommelier Earns Prestigious Scholarship at age 63 appeared first on Ngonista.

Recently, Về Để Đi -Vietnam’s first independent whisky distillery and the first of its kind in Southeast Asia was awarded Best New Make & Young Spirit in the World at the World Whiskies Awards 2025. The winning expression? Pale Ale New Make  a bold and youthful single malt, hand-crafted with precision and personality.

Curious and captivated, I set out to uncover the remarkable story behind this milestone.

Vietnam’s Warm Climate Shapes Bold Whisky Flavours

Located just 15 kilometers from Hanoi’s bustling center, Về Để Đi feels like a world apart. As I stepped into the vast space housing over 500 American and French oak barrels, I felt a sense of awe dwarfed by the scale, and stirred by the quiet hum of something extraordinary taking shape.

My visit began with Lan Anh, Head brewer who spent years mastering the world of craft beer before turning her passion to whisky fermentation, the foundational stage of the distillation journey. With quiet pride, she walked me through the barrels, malt, and stainless steel, sharing her work. Then came Edward Tiedge -Master Distiller, a seasoned distiller with a global pedigree, having worked across the United States and with projects as distinctive as Copal Tree Distillery in the jungles of Belize. When he met Về Để Đi’s founder, Michael Rosen, Edward felt something different: a spark of vision so bold it lured him across the globe to Vietnam, to help build not just a product  but a legacy.

“We’re increasingly using new oak barrels,” Edward explained, “because they bring out layered flavors, unexpected aromas, and a vibrant character in the whisky.”

While the whisky world has grown accustomed to hearing about success stories from warmer climates like India and Taiwan, Vietnam is now stepping confidently onto the map.

“Hanoi’s humid subtropical climate, with its sharp seasonal contrasts, creates a golden advantage for ageing,” Edward told me. “The heat and humidity allow the whisky to mature more rapidly, unlocking flavor profiles you simply can’t achieve in the cooler climates of Scotland.”

What I found most compelling wasn’t just the science or technique  but the sensory journey.I was invited to taste several whisky samples in different stages of development: from the beer-like mash before distillation, to the raw unaged spirit (new make), and then a six-month-aged version just beginning to whisper its story. Each sip offered a new layer  a dialogue between tradition and innovation, guided by patience and purpose.

Meeting the Visionary Behind Về Để Đi – Michael Rosen and His Borderless Dream

I met Michael Rosen on an early morning during his business trip to Ho Chi Minh City. Within just 24 hours, I had visited the distillery near Hanoi and now found myself sitting across from the founder in the South, listening to the full arc of a story that felt anything but ordinary.

Michael is not a man bound by titles. Entrepreneur, writer, lecturer, investor, each role reflects a chapter in the rich, multidimensional life he has led. After three decades in New York, he chose Vietnam as his home 13 years ago.

“In New York, the days start and end in the same rhythm. But here in Vietnam, I see change happening every single day  and that excites me,” he shared.

When I asked him what he loved most about Vietnam, he smiled gently:
“My beloved wife, of course. And then, the positive, can-do spirit of the Vietnamese people.”

Michael sees something rare in Vietnam: a society eager to evolve, courageous enough to try. And I couldn’t help but ask the obvious question:
“At an age when most people choose retirement or safe investments, why pursue a long, uncertain journey like whisky-making?”He answered without hesitation:
“Look at Donald Trump, or Warren Buffet  both older than I am and still working. Why should I stop? For me, enjoying life means doing meaningful work.”

Planting a Seed No One Else Dared to

So why whisky? And why Vietnam?

“I had the idea as early as 2016,” Michael explained. “There are five traditional whisky-producing regions in the world  what we call the classics. Everything else is considered new whisky. At that time, Southeast Asia was a blank space on the map. No one had really done it. I wanted to be the first.”

But it wasn’t just about being the first  Michael aimed for something more profound.

“I wanted to create a whisky that is truly one-of-a-kind. Something no one else in the world could copy.”

His inspiration came from Vietnam itself  from premium, handcrafted Vietnamese products that had already shaken the global stage. One such example was Marou chocolate, which had redefined what the world thought Vietnam could produce.

“If we can make world-class chocolate, why not whisky?” he said. His voice was calm, but the conviction unmistakable.

“Về Để Đi”  A Philosophy Disguised as a Name

“What does ‘Về Để Đi’ mean?” I asked.

Instead of replying directly, Michael paused and gently turned the question back to me.
“Why did you choose this path, writing stories about people in the wine and spirits industry?”

His question gave me pause. I told him about leaving a stable job to pursue something closer to my heart. Something more authentic to who I am.

He nodded, then said:
“‘Về’ means to return – to your roots, your essence, your truth.
‘Đi’ means to go  to venture outward, to follow your dreams.
That’s your journey too, isn’t it?”

It was one of those moments that stay with you – the kind that shifts your perspective without needing to raise its voice. I suddenly realized that Về Để Đi isn’t just a name; it’s a living philosophy. A call to courage. A reminder to come home to oneself, and from there, go boldly into the world.

And perhaps that’s what made my conversation with Michael feel so meaningful. It didn’t feel like an interview – it felt like being inside a story, one layered with ideals, emotion, and quiet determination.

Few people know that Michael is also an author. And it shows – not just in the way he speaks, but in how he listens. His words are woven with metaphors, subtle and profound.His book, What Else But Home, chronicles life with his family in New York – where he and his ex-wife raised seven sons, five of whom were adopted from diverse racial and social backgrounds. It’s a story of inclusion, of love without borders – and ultimately, of opening your heart to the world.

Believing in Vietnamese Whisky  And in Vietnam

Why, I asked, did he choose a Vietnamese name for a luxury whisky brand when most people might expect something foreign-sounding?

“Because it’s made by Vietnamese, and it’s made in Vietnam,” he replied simply.

Though the market still carries skepticism  holding onto the belief that “real whisky” must come from Scotland, Michael believes a new era is dawning. One where Vietnamese consumers begin to trust in the quality and creativity born from their own soil.

“We want to build a community that loves whisky and even more, loves whisky with a Vietnamese identity,” he said. His tone was steady, but there was a quiet fire behind it.

The challenges are still immense. But Về Để Đi continues forward  not by following an existing path, but by daring to create one that never existed before.

A Story That Redefines What’s Possible

The story of Về Để Đi left me both humbled and astonished. Whisky, made in Vietnam? Winning international awards? Building a homegrown brand with global ambition?

All things I once thought impossible  until now.

And maybe that’s the true message of this journey:
The greatest limits we face are not found in geography or circumstance  but in our own minds.

The post “Về Để Đi” Vietnam’s First Whisky Distillery And A Daring Vision appeared first on Ngonista.