For a long time the Jura was the corner of France that wine lists skipped. That has changed. Bottles from old-guard names like Macle and Puffeney now sell for hundreds of dollars once they leave the cellar, and the region's best small growers have far more buyers than wine. Domaine Bornard is one of those growers, and we have eight of its wines in Vietnam right now. The Bornards have grown grapes in Pupillin, a hilltop village a few minutes south of Arbois, for generations. Both of Philippe Bornard's grandparents made wine. His father sent the family's grapes to the village cooperative, and for years Philippe did the same. In 2005, encouraged by his friend and neighbour Pierre Overnoy, the Pupillin grower whom natural-wine drinkers treat almost as a patron saint, Philippe left the co-op and started making his own wine in the cellar under his house. Within about ten years, Luis Gutiérrez of Wine Advocate was calling him "an absolute star of the zone". Philippe retired in 2017. His son Tony, who had started his own small domaine in 2013, took over and merged the two. Today the estate covers about 11 hectares in Pupillin and the Côtes du Jura, planted with Ploussard, Trousseau, Savagnin, Chardonnay and the rare Melon à Queue Rouge. Most cuvées come from a single parcel, and each is made in tiny quantities. Below are all eight Domaine Bornard wines we stock, from an easy Ploussard to a 2013 Vin Jaune, with what to expect from each and what to eat with it. Domaine Bornard wines at a glance Wine Best for Style Price 1. Vivre d'Amour et de Plouplou 2022 A first Jura red, served cool Light-to-medium red, Ploussard 1,690,000₫ 2. Au Fil des Générations 2021 Light reds, a frost-year rarity Light red, Ploussard 3,460,000₫ 3. La Chamade 2022 Old-vine depth for dinner Medium red, Ploussard 2,530,000₫ 4. Le Ginglet 2022 A spicier Jura red Light-to-medium red, Trousseau 2,330,000₫ 5. Les Chassagnes 2018 A rich white that stays fresh Dry white, topped-up Savagnin 3,980,000₫ 6. Les Marnes 2018 A first oxidative white Dry white, oxidative Savagnin 3,540,000₫ 7. Vin Jaune 2013 Celebrations and the cellar Dry white aged under yeast, 62 cl 7,300,000₫ 8. L'Ivresse de Noé 2018 Ending a dinner on something sweet Sweet late-harvest white, 50 cl 2,985,000₫ Ouillé or sous voile: two words worth knowing Two French terms come up again and again with Jura whites. Ouillé means topped up: the winemaker keeps the barrel full so no air reaches the wine, and it stays fresh and fruity. Sous voile means under the veil. The barrel is left a little empty, a film of yeast grows across the surface of the wine, and over the years it picks up walnut, curry spice and a salty edge. Vin Jaune is the most extreme version, aged more than six years this way. Bornard makes both. Les Chassagnes and Les Marnes are the same grape from the same 2018 vintage, one topped up and one under the veil, and opening them side by side shows you both sides of Jura white wine in two glasses. 1. Vivre d'Amour et de Plouplou 2022: the easy way in Plouplou is what Pupillin calls Ploussard, the thin-skinned red grape the village is best known for. Tony ferments it with native yeasts and leaves it on the skins for about a month in steel tank. The 2022 is deeper than most Ploussard, with strawberry, raspberry and a touch of earth, yet still light enough to serve cool. It is the least expensive Bornard we have and the easiest place to start. 2. Au Fil des Générations 2021: the frost-year blend This wine only exists in bad years. When frost wipes out most of the crop, as it did in 2017, 2019 and 2021, Tony stops bottling each vineyard separately and puts all his Ploussard into one wine, including fruit that would normally go into La Chamade and Plouplou. The label names four generations of Bornards. The 2021 was picked at the end of September in a cool, light year: wild strawberry, cherry and rose petal, silky and very fresh. If you usually order delicate Pinot Noir or light Beaujolais reds, start here. 3. La Chamade 2022: old vines, more depth Battre la chamade is French for a pounding heart, and this is the deepest of Tony's Ploussards. It comes from the lieu-dit (named vineyard plot) Les Chambines, a west-facing slope at about 400 metres. The vines are 45 to 80 years old and were propagated from the estate's own cuttings. Those old vines give blueberry and dark cherry, then violet and geranium, over an earthy, mineral palate with real length. Give it half an hour of air before pouring. 4. Le Ginglet 2022: Trousseau for the grill Trousseau is the Jura's other native red, darker and spicier than Ploussard. Le Ginglet comes from vines on gravel and red marl. After about three weeks on the skins, the wine spends some 15 months in large old foudres, big wooden casks that add texture but no oaky flavour. Wild strawberry and red cherry come with lemon balm and a resinous, pine-like edge, on a light frame with fine tannins and juicy acidity. The whites: one grape, four ways All four whites are Savagnin, the Jura's great white grape. What changes is how long each spends in barrel, whether the barrel is kept full, and when the grapes are picked. 5. Les Chassagnes 2018: Savagnin, topped up for six years Les Chassagnes is a single vineyard in Buvilly, just outside Pupillin, planted in 1990 on Keuper marl, an iridescent clay from the Triassic period. The 2018 is ouillé, and it took its time: the barrels were topped up for six years while the wine fermented at its own pace, and it was only bottled in August 2024. Lemon, ripe apple and hazelnut, a dense, almost chewy texture and a salty finish. If you drink white Burgundy, this is your way into the Jura. 6. Les Marnes 2018: the same grape, under the veil Les Marnes is the same grape from the same vintage as Les Chassagnes, made the other way. The barrels were left untopped and the wine aged sous voile, under a film of yeast, for several years. The result is walnut, sultana, dried yellow fruit, white pepper and cinnamon on a powerful, savoury frame, with fresh acidity underneath. It comes close to a Vin Jaune in intensity at about half the price. An open bottle keeps for days in the fridge. 7. Vin Jaune 2013: the Jura's most patient wine V in Jaune is the wine the Jura is famous for and the hardest to make. Savagnin sits under the veil in old barrels that are never topped up for more than six years, and a good share of it evaporates along the way. By law it then goes into the squat 62 cl clavelin, traditionally said to be what is left of a litre. Bornard's 2013 has walnut, hazelnut, dried fruit, curry spice and a long, salty finish. It will keep for decades, and once opened it stays good for weeks. 8. L'Ivresse de Noé 2018: late-harvest sweet Savagnin L'Ivresse de Noé means "Noah's drunkenness". The Savagnin stays on the vine in Pupillin until November, when the grapes have shrivelled and their sugar is concentrated. It is not fortified, and the wine spent four years in topped-up 400-litre barrels before bottling. Honey, dried apricot and candied orange peel, sweet but bright, with a clean, fresh finish. A 50 cl bottle pours about eight small glasses. A small allocation Bornard makes very little wine, and our share of it is small. When a cuvée sells out, the next arrival depends on the next vintage, and Au Fil des Générations only comes back if there is another frost year. If you run a restaurant, hotel or bar and want Bornard on your list, contact our team for trade prices and availability. We deliver within 24 hours anywhere in Vietnam from our warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Domaine Bornard FAQs Who makes Domaine Bornard wines? Tony Bornard makes them in Pupillin, a village just south of Arbois in the Jura. His father Philippe sold his grapes to the village cooperative until 2005, when he started bottling under his own name. Tony took over in 2017 and combined the family vines with his own, for about 11 hectares in total. What is Ploussard wine? Ploussard (also spelled Poulsard) is a thin-skinned red grape native to the Jura that makes pale, fragrant reds with strawberry and raspberry notes. Pupillin is especially known for it, and locals call it Plouplou. In this guide, Vivre d'Amour et de Plouplou, Au Fil des Générations and La Chamade are all Ploussard. What is the difference between Savagnin and Vin Jaune? Savagnin is the grape, and Vin Jaune is one way of making wine from it. Savagnin aged in topped-up barrels, like Les Chassagnes, stays fresh and fruity. Vin Jaune is Savagnin left untopped under a veil of yeast for more than six years, which gives it walnut, spice and a salty finish. Why is Vin Jaune sold in a 62 cl bottle? The rules for Vin Jaune require the 62 cl clavelin bottle. The usual explanation is that this is roughly what remains of a litre of wine after more than six years of evaporation in the barrel. Should Jura red wine be served cold? Serve it cool rather than cold, at about 14–16°C. In Vietnam that usually means 20 minutes in the fridge before opening. Light Jura reds like Ploussard taste fresher this way, and the fruit still comes through. Where can I buy Domaine Bornard wine in Vietnam? Glouglou Wines imports all eight wines in this guide and sells them online. We deliver anywhere in Vietnam within 24 hours from our warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Find the Bornard bottle that fits your table New to the Jura? Start with Plouplou, or La Chamade if you want a red with more depth. For whites, open Les Chassagnes and Les Marnes side by side, and keep the 2013 Vin Jaune for an occasion that deserves it. All eight are in stock now among our white wines and red wines, but with quantities this small we wouldn't wait long. Order the Plouplou and see where the Jura takes you.

The best wine with Vietnamese food depends on what is in the bowl. A clear, star-anise phở broth wants something light and cool, while a clay pot of cá kho, sticky with caramel and fish sauce, can take a wine with more grip. This 2026 guide pairs eight everyday Vietnamese dishes with one bottle each from our shop, so you can choose by what you are actually eating tonight. Quick comparison Dish Wine Style Why it works Price (VND) 1. Phở bò Marcel Lapierre "Raisins Gaulois" 2023 Light red, served cool Low tannin, red fruit for the anise broth 1,038,180 2. Bún chả Château Gaillard "Cuvée Alice" Beaujolais-Villages Light, juicy red Fruit for the char and the sweet fish-sauce dip 880,000 3. Bò lúc lắc Château Haut-Meyreau Malbec Juicy red, no oak Plum and pepper for seared beef 643,000 4. Cá kho tộ Château Haut-Meyreau "Orange is the New Wine" 2022 Orange wine Texture and grip for caramel and fish sauce 918,500 5. Gỏi cuốn I Magredi Pinot Grigio, Friuli Grave 2024 Crisp white Clean and light with herbs and rice paper 552,000 6. Nghêu hấp sả Domaine de la Sénechalière "La Bohème" Muscadet 2024 Saline white Sea-salt freshness for shellfish 1,540,000 7. Chả giò & bánh xèo Château Haut-Meyreau "Pet' Au Casque" 2023 Sparkling rosé pét-nat Bubbles cut fried batter 979,000 8. Bún bò Huế Domaine Albert Mann Gewurztraminer 2024 Aromatic white Lychee and spice for chili and lemongrass 1,870,000 Four rules for wine with Vietnamese food Herbs and lime want acidity. Mint, basil, rau răm and lime juice make heavy, oaky wines taste flat. Fresh wines keep up. Chili hates tannin and alcohol. Spice makes tannic, high-alcohol reds taste bitter and hot. With chili, pick a white with fruit and aroma. Fish sauce likes fruit. Salty, savory nước mắm brings out the fruit in a wine, so juicy reds and textured whites both work. Serve it cooler than you think. In Vietnam's heat even reds drink better at 14-16°C, which means 20-30 minutes in the fridge. How we chose We tasted every bottle. Nothing goes into the Glouglou catalog until we have tasted it ourselves. Real dishes. Every pairing is for food people here eat every week, not for a tasting menu. How the grower farms. Most of these come from organic, biodynamic or low-intervention producers. Price. From 552,000 to 1,870,000 VND, so a pairing doesn't cost more than the dinner. In stock online. Every bottle was live on our website on 14 October 2026, with delivery within 24 hours. Red and orange wine with Vietnamese food: phở, grill and kho Red wine with Vietnamese food works best when it is light, fruity and served cool. These four handle broth, charcoal, seared beef and caramel, the dishes where people usually reach for beer. 1. Phở bò + Marcel Lapierre "Raisins Gaulois" 2023 - Best for phở & beef noodle soups Producer & region: Domaine Marcel Lapierre, Morgon, Beaujolais (Vin de France) Grapes: 100% Gamay Style: light red, strawberry, cherry and raspberry Farming: organic farming, native yeasts, unfined, unfiltered, minimal sulfur Price: 1,038,180 VND Pairs with: phở bò, phở gà, bún riêu Serve at: 13-14°C, 20 minutes in the fridge Best for: a phở night at home or a late bowl with friends Insider tip: pour it when the herbs and lime go in; the wine's acidity matches the lime, so the broth stays bright Buy: Marcel Lapierre Raisins Gaulois Raisins Gaulois comes from young Gamay vines at Domaine Marcel Lapierre in Morgon, one of the estates that started natural wine in Beaujolais. It is fermented with native yeasts and bottled after a short winter rest, without fining or filtering. Read more in our Marcel Lapierre Morgon profile. Phở is a hard dish for wine: the broth is delicate, aromatic with star anise and cinnamon, and full of fresh herbs. A tannic red flattens it. Raisins Gaulois has almost no grip and plenty of red fruit, so it sits next to the beef and the spice instead of fighting them, and served cool it is as refreshing as the broth is warm. 2. Bún chả + Château Gaillard "Cuvée Alice" Beaujolais-Villages - Best for bún chả & charcoal-grilled pork Producer & region: Château Gaillard, Beaujolais-Villages Grapes: 100% Gamay Style: light, juicy red, red cherry and wild strawberry Farming: sustainable, old vines Price: 880,000 VND Pairs with: bún chả, nem nướng, thịt nướng Serve at: 13-14°C Best for: a weekday lunch or a Hanoi-style bún chả spread Insider tip: dip a piece of pork in the nước chấm before you taste; the sweet-sour dip makes the wine taste even fruitier Buy: Château Gaillard Cuvée Alice Cuvée Alice comes from old Gamay vines on granite and sand in the Beaujolais-Villages area, fermented whole-bunch in concrete with native yeasts. It is bottled young to keep the fruit bright. Bún chả has three things going on: smoky caramelized pork, a sweet-sour fish-sauce dip, and a pile of cold noodles and herbs. A juicy, low-tannin Gamay answers all three. The fruit meets the char, the freshness handles the dip, and at this price it is easy to open on a Tuesday. 3. Bò lúc lắc + Château Haut-Meyreau Malbec - Best for seared beef & red wine drinkers Producer & region: Château Haut-Meyreau, AOP Bordeaux (Entre-deux-Mers) Grapes: 100% Malbec Style: juicy red, black plum, violet and pepper, no oak Farming: sustainably managed vineyards Price: 643,000 VND Pairs with: bò lúc lắc, bò lá lốt, bò kho Serve at: 15-16°C Best for: people who want a "real" red with dinner, without heavy oak Insider tip: a squeeze of lime and black pepper on the beef, as in the classic salt-pepper-lime dip, brings out the pepper in the wine Buy: Château Haut-Meyreau Malbec Malbec was once one of Bordeaux's main red grapes, long before Argentina made it famous. Château Haut-Meyreau grows it on clay-limestone in Entre-deux-Mers and makes it in stainless steel with no oak, so the fruit stays forward and the tannins soft. Bò lúc lắc is the dish for people who want a proper red wine with Vietnamese food. Cubes of seared beef, garlic and a salt-pepper-lime dip need a wine with body, but heavy oak would clash with the lime. This Malbec has the dark fruit and pepper for the beef and none of the wood. 4. Cá kho tộ + Château Haut-Meyreau "Orange is the New Wine" 2022 - Best for caramelized kho dishes & curious drinkers Producer & region: Château Haut-Meyreau, Bordeaux (Vin de France) Grapes: Sauvignon Blanc, Muscadelle Style: orange wine, apricot, citrus zest and stone fruit, gently textured Farming: organic, natural approach Price: 918,500 VND Pairs with: cá kho tộ, thịt kho trứng, sườn ram Serve at: 12-14°C Best for: the kho dishes that make most wines taste thin Insider tip: orange wine is white wine made like red, fermented on its skins; that is where the color and the light grip come from Buy: Orange is the New Wine Orange is the New Wine is Sauvignon Blanc and Muscadelle left on their skins for ten days, fermented with native yeasts and aged on the lees. The skins give it an amber color, apricot and citrus-peel aromas, and a little tannin you rarely find in a white. More in our orange wine range. White and sparkling wine for fresh, fried, seafood and spicy dishes White wine with Vietnamese food is the easier match, because most dishes are built on herbs, lime and seafood. These four cover rice-paper rolls, shellfish, fried food and chili. 5. Gỏi cuốn + I Magredi Pinot Grigio 2024 - Best for spring rolls & an easy everyday white Producer & region: I Magredi, Friuli Grave DOC, Italy Grapes: 100% Pinot Grigio Style: crisp white, pear, white peach and lemon zest, almond finish Farming: sustainably managed, harvested early in the morning Price: 552,000 VND Pairs with: gỏi cuốn, bánh cuốn, gỏi gà Serve at: 8-10°C Best for: a light lunch, or anyone new to white wine Insider tip: the almond note at the finish works well with the peanut-hoisin dip Buy: I Magredi Pinot Grigio Cá kho tộ is sweet, salty and dark with caramel and fish sauce, and most whites taste watery next to it. This wine has enough texture to stand up to the sauce and enough freshness to clean the palate between bites of fish and rice, which is exactly what a pot of kho needs. I Magredi grows its Pinot Grigio in the Friuli Grave, a gravelly plain at the foot of the Alps where cool mountain air and Adriatic breezes keep the grapes fresh. It is fermented cold in stainless steel and rested briefly on the lees for texture. Gỏi cuốn are mostly herbs, rice paper, prawn and pork, so any wine with oak or strong aroma takes over. A clean, mineral Pinot Grigio stays in the background and refreshes, and the price makes it the easiest bottle on this list to keep in the fridge for spring-roll night. 6. Nghêu hấp sả + Domaine de la Sénechalière "La Bohème" Muscadet 2024 - Best for clams, oysters & seafood Producer & region: Domaine de la Sénechalière, Muscadet, Loire Valley Grapes: 100% Melon de Bourgogne Style: dry white, green apple, white pear, wild herbs, salty finish Farming: [TBC] Price: 1,540,000 VND Pairs with: nghêu hấp sả, hàu nướng mỡ hành, ốc hấp Serve at: 8-10°C Best for: seafood nights and hot evenings by the sea Insider tip: Muscadet and oysters is one of France's classic pairings; it works just as well with grilled oysters in scallion oil Buy: La Bohème Muscadet Muscadet comes from the Pays Nantais, where the Loire meets the Atlantic. La Bohème is made from Melon de Bourgogne on schist slopes, which gives it a mineral, almost salty edge alongside green apple and pear. Clams steamed with lemongrass and chili leave a broth of seawater, citrus and herbs, and Muscadet is built for exactly that. Its saline freshness tastes like it belongs to the shellfish, and the herbal note picks up the lemongrass. 7. Chả giò & bánh xèo + Château Haut-Meyreau "Pet' Au Casque" 2023 - Best for fried food & parties Producer & region: Château Haut-Meyreau, Bordeaux (Vin de France) Grapes: 100% Merlot Style: natural sparkling rosé (pét-nat), strawberry, raspberry, floral Farming: sustainably managed, minimal intervention Price: 979,000 VND Pairs with: chả giò, bánh xèo, nem rán Serve at: 6-8°C Best for: a crowd, a party, or anyone who thinks bubbles are only for celebrations Insider tip: pét-nat is bottled before fermentation ends, so it may be slightly cloudy; stand the bottle upright for an hour and open it very cold Buy: Pet' Au Casque Pet' Au Casque is a pétillant naturel, an old method where the wine is bottled mid-fermentation and finishes making its own bubbles in the bottle. Château Haut-Meyreau makes it from Merlot with native yeasts, which gives a pale pink, fruity sparkling wine. Fried food and bubbles are one of the most reliable pairings there is: the fizz and acidity cut through oil the way pickled vegetables do. With crisp chả giò or a bánh xèo wrapped in mustard leaves, the red-berry fruit adds something the beer doesn't. 8. Bún bò Huế + Domaine Albert Mann Gewurztraminer 2024 - Best for spicy dishes & lemongrass Producer & region: Domaine Albert Mann, Wettolsheim, Alsace Grapes: 100% Gewurztraminer Style: aromatic white, lychee, rose petal, apricot and spice Farming: organic and biodynamic farming Price: 1,870,000 VND Pairs with: bún bò Huế, cà ri gà, lẩu Thái Serve at: 10-12°C Best for: people who like their food hot Insider tip: the rounder the wine, the more it calms the chili; this is the bottle to open when the sa tế comes out Buy: Albert Mann Gewurztraminer'' Domaine Albert Mann is a family estate in Wettolsheim, Alsace, and one of the region's reference names for organic and biodynamic wine. The Gewurztraminer comes from hillside parcels on clay-limestone and gravel, pressed whole-cluster and fermented with native yeasts. Bún bò Huế is the hardest dish on this list: chili oil, lemongrass, fermented shrimp paste and a deep beef broth. Tannic reds turn bitter against it. Gewurztraminer's lychee, rose and rich texture cool the heat, and its own spice note meets the lemongrass halfway. Pairing Vietnamese dishes on your menu? We help restaurants and hotels build wine lists around their food, with staff training and delivery anywhere in Vietnam within 24 hours. Talk to our team. FAQs What wine goes well with Vietnamese food? Light, fresh wines with low tannin go best, because Vietnamese food is built on herbs, lime, fish sauce and chili. Light reds such as Gamay, crisp whites such as Muscadet or Pinot Grigio, and aromatic whites such as Gewurztraminer cover most dishes. Is red or white wine better with Vietnamese food? Both work, depending on the dish. White and sparkling wines suit seafood, fresh rolls, fried and spicy food; light, cool-served reds suit phở, grilled pork and beef. Avoid heavy, oaky reds with chili. What wine goes with phở? A light, low-tannin red served cool, such as Marcel Lapierre's Raisins Gaulois. Its red fruit and freshness match the star anise and lime without overpowering the broth. What wine goes with spring rolls? A crisp, dry white. With fresh gỏi cuốn, try I Magredi Pinot Grigio; with fried chả giò, a sparkling wine such as Pet' Au Casque cuts through the oil. Can you put ice in wine? You can, but it waters the wine down as it melts. In hot weather it is better to chill the bottle properly, whites at 8-10°C and light reds at 13-14°C, and keep it in an ice bucket at the table. Where can I buy wine in Vietnam to pair with Vietnamese food? Glouglou delivers anywhere in Vietnam within 24 hours, from warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Every bottle in this guide is available on our website. Find the wine that fits your table For phở and bún chả, pour a cool Gamay. For beef, the Malbec; for kho, try the orange wine. For seafood and rolls, keep a Muscadet or Pinot Grigio cold, and save the Gewurztraminer for the spicy nights. Browse our red wines and white wines, and start with a bottle of Raisins Gaulois for your next phở.

Whether Beaujolais Nouveau 2026 is worth buying depends on what you want from the bottle. If you want a party on the third Thursday of November, a young Nouveau does the job; if you want a fresh, light red that still tastes good in January, the rest of Beaujolais does it better. This guide explains Nouveau, then compares seven Beaujolais wines from our catalog by style, price and food, so you can choose what to pour on 19 November. What is Beaujolais Nouveau? Beaujolais Nouveau is a red wine from Gamay grapes, bottled only six to eight weeks after the harvest and sold the same autumn. Most of it is made by carbonic maceration: whole bunches ferment inside sealed, CO2-filled tanks, which gives a light, very fruity wine with almost no tannin. It is meant to be drunk within a few months, slightly chilled. Beaujolais Nouveau Day 2026 is Thursday 19 November. French rules have set the release for 12:01am on the third Thursday of November since 1985, and the day turned into a worldwide event, with parties from Paris to Tokyo. Beaujolais Nouveau Beaujolais / Beaujolais-Villages Beaujolais cru Released Third Thursday of November Usually the spring after harvest Spring after harvest or later Taste Banana, candy, light red fruit Red berries, fresh, light More depth, floral, mineral Keeps A few months One to three years Several years, some much longer Examples in this guide None Entries 1-4 Entries 5-7 Nouveau is fun, and it is harder to make well than critics like to say. But it is a small, early slice of a region that makes far more interesting wine the rest of the year, and that is where the seven bottles below come in. How we chose We tasted every bottle. Nothing goes into the Glouglou catalog until we have tasted it ourselves. How the grower farms. Most of these come from organic or biodynamic vineyards and native-yeast ferments. Food fit. Gamay is one of the best reds with Vietnamese food, so every pick comes with dishes from the table here. Price. From 710,000 VND for an everyday Beaujolais up to 3.2 million for a top Morgon. In Vietnam now. Every bottle is in our warehouses and can be delivered within 24 hours. Light and fresh: closest to Nouveau, but better If you love Beaujolais Nouveau Day for its light, chillable red, start here. These three are young, juicy and easy, and they hold up long after November. 1. Marcel Lapierre "Raisins Gaulois" 2023 - Best for a Nouveau-style party red & a first natural wine Producer & region: Domaine Marcel Lapierre, Morgon, Beaujolais (Vin de France) Grapes: 100% Gamay Style: light, juicy, strawberry, cherry and raspberry Farming: organic farming, native yeasts, unfined, unfiltered, minimal sulfur Price: 1,037,000 VND Pairs with: bún chả, nem nướng, bánh mì pâté Serve at: 13-14°C, 20 minutes in the fridge Best for: the 19 November party, and anyone curious about natural wine Insider tip: Raisins Gaulois comes from the domaine's young vines, so it is the easiest way to taste a legendary name at an everyday price Marcel Lapierre was one of the Morgon growers who started the natural wine movement in Beaujolais in the 1980s, working without added sulfur or commercial yeasts. His children Mathieu and Camille now run the domaine. Raisins Gaulois comes from vines around 20 years old on granitic gravel, bottled after a short winter rest without fining or filtering. Read more in our Marcel Lapierre Morgon profile. It has everything people like about Nouveau: bright red fruit, low tannin and a wine you can drink cold by the glassful. The difference is the farming and the grapes underneath, which give it a crisp, slightly earthy finish instead of the candy note. With smoky bún chả it is very hard to beat. 2. Château Gaillard "Cuvée Alice" Beaujolais-Villages 2023 - Best for the closest style to Nouveau & everyday drinking Producer & region: Château Gaillard, Beaujolais-Villages Grapes: 100% Gamay Style: light, red cherry, raspberry and wild strawberry Farming: sustainable, old vines Price: 817,000 VND Pairs with: gỏi cuốn, cơm gà, gà nướng Serve at: 13-14°C Best for: people who like Nouveau's style and want a wine that lasts past Christmas Insider tip: it is made by semi-carbonic maceration, the same method as Nouveau, so it is the best side-by-side comparison on release night Beaujolais-Villages covers the hillier, granite-rich villages in the north of the region, where Gamay gets more tension than on the southern flats. Cuvée Alice comes from old vines on granite and sand, fermented whole-bunch in concrete vats with native yeasts and bottled young. It is the best answer to "what is the difference between Beaujolais Nouveau and Beaujolais-Villages?" Open both on 19 November and the Villages tastes of fruit rather than sweets, with a supple texture that keeps going for another year. It also works with the herbs and rice paper of gỏi cuốn. 3. Jean-Paul Brun "Le Ronsay" 2024 - Best for an everyday Beaujolais & bistro food Producer & region: Jean-Paul Brun, Domaine des Terres Dorées, Beaujolais AOC Grapes: 100% Gamay Style: fresh, red cherry, raspberry and violet Farming: organic, hand-harvested, native yeasts, no added sugar Price: 710,000 VND Pairs with: pizza, charcuterie, bánh xèo Serve at: 14-15°C Best for: a house red for November and beyond Insider tip: Brun makes his Beaujolais the Burgundy way, destemmed and fermented longer, so it tastes of fruit and stone rather than banana Le Ronsay bottle Jean-Paul Brun farms the "golden stones" of southern Beaujolais, the yellow limestone around Charnay that gives his estate its name. He is known for refusing two shortcuts common in the region: adding sugar to the must and using commercial yeasts. Le Ronsay is his classic red, aged in concrete and neutral vessels. At around 710,000 VND it is the least expensive bottle here, and it shows why the south of Beaujolais deserves better than its reputation. Bright and juicy with a clean finish, it is the bottle to keep in the fridge door for pizza night. More depth: Beaujolais to keep past January These four have more structure, more perfume and, in two cases, a few years in bottle already. Three are Beaujolais crus, the ten named villages at the top of the region; all four reward a proper dinner. 4. Domaine de Fa "En Besset" 2019 - Best for a Beaujolais with bottle age & peppery reds Producer & region: Domaine de Fa (Graillot family), Beaujolais AOC, near Saint-Amour Grapes: 100% Gamay Style: juicy and silky, black cherry, raspberry, violet and pepper Farming: organic and biodynamic farming, hand-harvested Price: 1,116,000 VND Pairs with: bò lá lốt, thịt nướng Serve at: 14-15°C Best for: anyone who thinks Beaujolais can't age Insider tip: a 2019 with years of bottle age is rare at this price Domaine de Fa belongs to the Graillot family, better known for Crozes-Hermitage in the northern Rhône. En Besset is a high-altitude site on granite near Saint-Amour, fermented whole-bunch with native yeasts, then aged in concrete and large oak casks. The height and the granite keep it fresh, and the Rhône family shows in the peppery edge. With seven years behind it, the fruit has softened into something savory, a good match for the smoke and betel leaf of bò lá lốt. 5. Jean-Paul Brun Fleurie 2024 - Best for a first Beaujolais cru & floral reds Producer & region: Jean-Paul Brun, Domaine des Terres Dorées, Fleurie Grapes: 100% Gamay Style: floral and silky, raspberry, cherry and a little spice Farming: organic, hand-harvested, native yeasts Price: 1,532,000 VND Pairs with: vịt quay, gà luộc Serve at: 14-15°C Best for: someone tasting a Beaujolais cru for the first time Insider tip: Fleurie is the cru most people find easiest to love; start here before moving on to Morgon Fleurie is one of the ten Beaujolais crus, on pink granite that gives its wines a floral lift, and the name itself suggests flowers. Brun's version is aged in neutral vessels to keep the fruit bright and the texture velvety. For a first cru, it is the gentlest step up from Nouveau: still fresh and red-fruited, but with a perfume and finish that make you pay attention. It is lovely with roast duck, where the acidity cuts the fat. 6. Domaine de Fa Fleurie "Roche Guillon" 2019 - Best for Pinot Noir drinkers & delicate dishes Producer & region: Domaine de Fa (Graillot family), Fleurie Grapes: 100% Gamay Style: fine and floral, wild strawberry, violet, peony and granite Farming: organic farming, biodynamic principles, hand-harvested Price: 1,634,000 VND Pairs with: chả cá Lã Vọng, cá hấp Serve at: 15°C Best for: a Burgundy lover who wants something new Insider tip: 14 months in large oak foudres plus extra time in bottle make this the most Burgundy-like wine on the list Roche Guillon is a steep, high-altitude vineyard on granite in Fleurie. Domaine de Fa ferments it whole-bunch with native yeasts, ages it 14 months in big oak casks and holds it back in bottle before release. If you drink Pinot Noir, this is the Beaujolais that will change your mind about the region. Silky and precise, with violet and mineral notes, it is delicate enough for fish, and the dill and turmeric of chả cá Lã Vọng bring out its floral side. 7. Marcel Lapierre Morgon "Cuvée Camille" 2023 - Best for a special-occasion Beaujolais & gifting Producer & region: Domaine Marcel Lapierre, Côte du Py, Morgon Grapes: 100% Gamay Style: deep and fresh, wild strawberry, black cherry, violet Farming: natural fermentation, old vines Price: 3,225,000 VND Pairs with: bò sốt vang, roast chicken Serve at: 15-16°C Best for: the bottle you open after the party is over Insider tip: Côte du Py is the most famous hill in Morgon; its blue schist gives a darker, firmer Gamay that keeps for years Cuvée Camille comes from old Lapierre vines on Côte du Py, the volcanic hill at the heart of Morgon, where Gamay roots reach down into blue schist. It is fermented naturally and aged gently, like everything at the domaine. This is Beaujolais at its most serious, and still with the energy that made Lapierre famous. Dark cherry and violet, fine tannins and a long finish make it a good partner for slow-cooked beef in red wine, and a bottle worth keeping a few years. Planning a Beaujolais night? For restaurants, bars and hotels running a Beaujolais Nouveau Day menu, we can put together a Beaujolais flight from these growers and deliver it within 24 hours anywhere in Vietnam. Talk to our team. FAQs What is Beaujolais Nouveau? Beaujolais Nouveau is a young red wine made from Gamay and sold only weeks after the harvest. It is made mostly by carbonic maceration, which gives it a light, fruity taste with almost no tannin, and it should be drunk within a few months. When is Beaujolais Nouveau Day 2026? Beaujolais Nouveau Day 2026 is Thursday 19 November. The wine is released at 12:01am on the third Thursday of November every year. What is the difference between Beaujolais Nouveau and Beaujolais-Villages? Nouveau is bottled weeks after harvest and made to drink right away. Beaujolais-Villages comes from the better hillside villages, is released later and keeps for a year or more; Château Gaillard's Cuvée Alice is a good example. Should Beaujolais be served chilled? Yes, lightly. Serve Nouveau and young Beaujolais at about 13-14°C, around 20 minutes in the fridge in Vietnam's heat, and crus such as Fleurie or Morgon a little warmer, at 15-16°C. Is natural Beaujolais different? Natural Beaujolais is made with native yeasts and little or no added sulfur, and it often tastes fresher and less candied than mass-market Nouveau. Marcel Lapierre's Raisins Gaulois is the classic place to start. Where can I buy Beaujolais in Vietnam? Glouglou imports Beaujolais from growers including Marcel Lapierre, Jean-Paul Brun and Domaine de Fa, and delivers anywhere in Vietnam within 24 hours from warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Find the Beaujolais that fits your November For the release-day party, pour Raisins Gaulois or Cuvée Alice cold. For a dinner that goes past midnight, open a Fleurie. And for the bottle that proves Beaujolais is more than one Thursday, keep a Cuvée Camille aside. Browse our red wines and order before 19 November.

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Discover new wines, meet fellow enthusiasts and have a great time at Glouglou Wine Shop's wine events. From tastings to masterclasses, learn from our experts about different wine regions, grape varieties, and winemaking techniques. Don't miss out, follow us for updates and join the fun! Events Hello, Vietnam's wine aficionados! Are you eager to explore beyond the ordinary and dive into the exquisite realms of natural, organic, and biodynamic wines? We're here to transform your wine experience MAD ABOUT BUBBLES Fri, Oct 09 63 Xuân Thủy We’re teaming up with Prosecco Valdo for an Italian evening in MAD’s courtyard. Chef Camilla will be serving antipasti and pasta specials from the Italian Counter kitchen. We’ll be pouring Valdo Prosecco on free flow or by the glass, with Spritz on the menu too. Contact Us Westwood | Wine & Dine with Hugues Laborde Sat, Jan 31 Ngũ Hành Sơn We said: “Here are the bottles.” Westwood said: “Cool. We’ll cook.” Sat 31 Jan | Wine & Dine with @atelier_hugues_laborde Hugues Laborde pours. Westwood cooks. If you like food and wine that actually match, this is it. Seats are limited. Contact Us The Dolomites at Little Bear - A Night with Foradori Sat, Dec 13 Thủ Đức On 𝗗𝗲𝗰𝗲𝗺𝗯𝗲𝗿 𝟭𝟯𝘁𝗵, we’re welcoming @agricolaforadori to Little Bear for a special wine dinner, featuring the wonderful natural wine selection with the presence of winemaker Mr. Theo Zierock, who will be here to share the stories and bottles carefully chosen from their home. Contact Us Vinhoi x Foradori | Special Wine Night Fri, Dec 12 Trúc Bạch Big Dolomites energy incoming !! This 12/12, we host Theo Zierock from the iconic @agricolaforadori family for a very special wine night 🇮🇹🍇 😎 Low quantity, max fun Contact Us Foradori Winemaker Lunch Thu, Dec 11 Gò Vấp Foradori in Da Nang. Yes, you read that right. We are hosting a one day winemaker lunch with some of the most iconic wines from the Dolomites, Italy. Four special courses, bold pairings, and very limited seats. Contact Us Foradori Master Class Thu, Dec 11 Ngũ Hành Sơn Hosted by Mr. Theo Zierock, son of the legendary winemaker Elisabetta Foradori. Discover the stories & taste 05 iconic wines. Contact Us BOUCHON in SAIGON Fri, Nov 21 Thủ Đức 𝗖𝗵𝗲𝗳 𝗢𝗹𝗶𝘃𝗶𝗲𝗿 𝗖𝗼𝗿𝘁𝗶 (𝗟𝗲 𝗖𝗼𝗺𝗽𝘁𝗼𝗶𝗿 Đ𝗮̀ 𝗡𝗮̆̃𝗻𝗴) & & winemaker𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗲𝗿 𝗦𝗲́𝗯𝗮𝘀𝘁𝗶𝗲𝗻 𝗚𝘂𝘁𝘁𝘆 (𝗖𝗵𝗮̂𝘁𝗲𝗮𝘂 𝗚𝗮𝗶𝗹𝗹𝗮𝗿𝗱) are teaming up for a real Mâchon, the traditional Lyonnais feast that pairs soulful dishes with honest Gamay. Contact Us Beaujolais Night Thu, Nov 20 Quận 1 We’re cracking open the first Beaujolais of the year with winemaker Sébastien Gutty from Château Gaillard. Bouchon plates, funky beats, juicy wines. Come thirsty - leave happy. 📍 Mâm Mâm Eatery & Lounge: Ground Floor (Nguyễn Siêu Gate), The Nexus Tower 13 Nguyễn Siêu, Phường Sài Gòn, HCMC Contact Us 𝐎𝐋𝐃 𝐕𝐈𝐍𝐄𝐒, 𝐁𝐎𝐋𝐃 𝐅𝐋𝐀𝐕𝐎𝐑𝐒 Thu, Oct 09 Quận 1 Journey through Spain's forgotten terroirs as 𝐏𝐚𝐛𝐥𝐨 𝐑𝐨𝐝𝐫𝐢𝐠𝐮𝐞𝐳, heir to his father 𝐓𝐞𝐥𝐦𝐨'𝐬 𝐑𝐨𝐝𝐫𝐢𝐠𝐮𝐞𝐳 viticultural legacy, pours liquid history from centenarian vines rescued from oblivion. Contact Us FRIENDLY GOURMET GATHERING Tue, Oct 07 Thủ Đức A gathering for F&B friends in Saigon, in collaboration with our dear friends at Gourmet Partner Vietnam and Mad Wine Bar. An evening of fine food and great wines Contact Us 4 Hands Dinner | A Culinary Journey Through Childhood Memories Fri, Sep 26 Ngũ Hành Sơn There are flavors that never fade… the gentle aroma of freshly baked pastries from your mother’s kitchen, the cheerful sizzle from a hot pan, or the sweet delight of childhood desserts. These precious memories, long tucked away, will be awakened once more in a special culinary evening at Le Comptoir Contact Us SHIMO WAYGU BEEF DINNER | LA TABLE HOIAN Sat, Aug 16 Thành phố Hội An An intimate evening at La Table Hoi An, celebrating the rich flavors of Shimo Wagyu through a 6-course tasting by Chef Pierre-Emmanuel Fritsch. From tenderloin MB4/5 to striploin MB8/9 grilled over fire and finished with Manjimup truffle — each dish is a tribute to French technique and local soul. Contact Us LOW FIDELITY Sat, May 24 Thủ Đức Get ready for a journey through winemaking techniques that showcase the expressions of each grape and the winery. Featuring French and Italian wineries right here at Stoker - Thao Dien! Contact Us FREE TASTING | NATURAL WINE FLOW Fri, Apr 18 Thủ Đức Only 30 lucky thirsty sippers get in on this one, free natural wine tasting at Thirty 59 with 5 bottles from Invindia and guest winemaker Arnaud Sissac pouring the good stuff. Thirty 59 will also be serving up some tasty bites to keep things extra delicious. Contact Us WOODFIRED DINNER | PABLO RODRIGUEZ Fri, Apr 04 Ngũ Hành Sơn 𝐓𝐡𝐢𝐫𝐝 𝐠𝐞𝐧𝐞𝐫𝐚𝐭𝐢𝐨𝐧 𝐰𝐢𝐧𝐞 𝐦𝐚𝐤𝐞𝐫 𝐏𝐚𝐛𝐥𝐨 𝐑𝐨𝐝𝐫𝐢́𝐠𝐮𝐞𝐳 lands in Đà Nẵng this week, and we’re opening bottles with him at Westwood Danang. Here’s what’s going down: 🔥 One-night-only wine dinner. 🔥 Five brilliant Spanish wines. 🔥 Pablo! yes, that Pablo - pouring and chat Contact Us Sip Happens #13 | FRESH OFF THE VINE Fri, Mar 21 Bình Thạnh We're back with Sip Happens #13, and this time, we're bringing you something special. FIVE fresh arrivals have just landed at our doorstep—bottles so new they're still adjusting to the time zone. Contact Us Sip Happens #12 | ANNUAL FREE WINE TASTING Fri, Feb 28 Bình Thạnh Did You Miss the Last One? Don’t Make That Mistake Again! You know the drill: Free tasting, great people, zero snobbery. And this time, we’ve lined up a killer selection of bottles that’ll make your palate do a happy dance. Check the winelist below. Contact Us 𝐒𝐢𝐩 𝐇𝐚𝐩𝐩𝐞𝐧𝐬 #𝟏𝟏 | 𝐓𝐄𝐓𝐍𝐆𝐔𝐘𝐄𝐍𝐃𝐀𝐍 𝟐𝟎𝟐𝟓 Fri, Jan 24 Bình Thạnh This time, we’re opening two fresh arrivals from Invindia: L’Instant H and Complètement Raisins—both as bold and lively as a dragon dance. Then, we’ll dive into three familiar treasures: Âme du Château (a Bordeaux that’s all heart), Lieux Perdu (French for “sip me again”), and Basa Contact Us Load More