SEARCH RESULTS

Last summer, standing above the terraces of Gratallops under the dry Priorat heat, it became immediately obvious why Clos Mogador could only exist here. Nothing about this landscape feels easy. The vineyards climb steep slopes of broken black slate called llicorella, sharp enough to cut your hands and poor enough to force the vines deep into the earth searching for water. In August, the heat rises off the stones like smoke. Olive trees twist in the wind. Everything smells of wild herbs, dust, fennel, dry rosemary, and hot rock. And somehow, out of this brutal landscape, René Barbier created one of Spain’s most important wines. We had the chance to visit Clos Mogador last summer, walking through the vineyards, tasting in the cellar, and seeing firsthand the extraordinary work behind these wines. Today, we are extremely excited to announce that Clos Mogador is finally on the way to Vietnam. And for lovers of great Mediterranean wines, this is a very serious arrival. The Wine That Changed Priorat Forever Before Clos Mogador, Priorat was almost forgotten. A remote Catalan wine region producing mostly rustic local wine, isolated in the hills southwest of Barcelona. Then in the late 1980s, a small group of producers arrived in Gratallops:René Barbier,Álvaro Palacios,José Luis Pérez,Carles Pastrana,Daphne Glorian. What they saw was not poverty. It was potential. Old Garnacha and Cariñena vines planted in impossible slate vineyards. Altitude. Freshness hidden beneath Mediterranean heat. Tiny yields. Wines capable of carrying enormous concentration while still preserving minerality and life. Clos Mogador became one of the defining wines of that movement. Not simply a great Priorat. One of the bottles that changed Spanish wine forever. Priorat Is Not Power. Or At Least Not Only Power. People who have never tasted great Priorat often imagine massive wines. Heavy.Hot.Extracted.Alcoholic. And yes, poor versions of Priorat can become exactly that. Clos Mogador is something else entirely. The wine has depth, certainly. Mediterranean depth. Black fruits, herbs, dark spice, graphite, smoke, warm earth. But underneath all that sits something cooler and more mineral than people expect. You taste the llicorella. That broken black slate gives the wines a kind of dry vibration. A tension running underneath the richness. Without it, the wines would collapse under the sun. Instead, they stay alive. That is what makes Clos Mogador special. Not size. Balance. Wines Built From Landscape Walking through the vineyards last summer, what struck us most was how physical everything felt. Nothing soft.Nothing easy.Nothing decorative. The terraces are steep enough that every movement feels deliberate. You understand very quickly why yields stay low here. Why the old vines matter so much. Why farming organically in Priorat is not a branding exercise but real work. Clos Mogador has long worked toward biodynamic farming and deep respect for the surrounding ecosystem. Forests, herbs, olive trees, biodiversity — everything around the vineyard feels connected to the wine itself. And you taste that Mediterranean landscape directly in the glass. Garrigue.Warm stone.Fennel.Rosemary.Black olive.Smoke.Dark cherry.Graphite. These are not polished international reds. They taste like somewhere. Clos Mogador The flagship wine remains one of the great Mediterranean reds. Mostly Garnacha and Cariñena, supported by Syrah and Cabernet Sauvignon depending on the vintage, sourced from old vines rooted deeply into the llicorella slopes around Gratallops. The first impression is often dark and serious. Then air changes everything. The wine opens slowly into layers of black fruit, dried herbs, tobacco, bitter chocolate, smoke, and crushed stone. The tannins are powerful but never rustic. The freshness appears later, quietly carrying the wine much further than expected. That is the trap with great Priorat. People expect heaviness. Instead, the best bottles become strangely drinkable. Clos Mogador always feels more elegant than people imagine before opening it. A Wine Made For Long Tables These are not wines for quick tastings. They belong around food. Lamb cooked over charcoal.Duck.Game.Slow cooked beef.Mushrooms.Hard cheeses.Long lunches becoming dinner. And honestly, they make incredible sense in Vietnam too. Smoky grilled meats. Spices.Charcoal. Rich sauces. Late dinners shared between too many glasses and not enough plates. The freshness hidden inside the wine keeps everything moving. That is why great Priorat works so beautifully at the table despite its intensity. More Than A Legendary Label It would be easy to speak only about the reputation. Clos Mogador has already secured its place in wine history. But what stayed with us most after visiting was not prestige. It was sincerity. The feeling that these wines still come directly from the landscape around them. That they still carry the heat, dryness, herbs, stones, and silence of Priorat itself. Nothing felt manufactured. Nothing felt designed for scores. Just a deep understanding of place, worked patiently over decades. That is becoming increasingly rare in wine. And maybe that is why bottles like these matter even more today. Clos Mogador Is Coming To Vietnam We are extremely proud to soon welcome Clos Mogador to Vietnam through Glouglou Wines. A legendary Priorat producer.A defining estate of modern Spanish wine.And one of the most important vineyard stories of the Mediterranean. The wines are currently on the way to Vietnam. Very limited quantities. And very beautiful bottles.

There is a smell in great young Meursault that does not belong to fruit. It is colder than fruit. Something between struck stone, raw hazelnut, damp cellar wall, and the first curl of smoke from butter hitting a hot pan. Pierre Henri Rougeot’s wines have that smell. Then comes the rest. Lemon oil. White flowers. Almond skin. Salt. A little reduction. The quiet weight of clay. The clean bite of limestone. Nothing loud, nothing dressed up, nothing trying too hard. Just Burgundy with its sleeves rolled up. The first allocation of Domaine Rougeot is now on the way to Vietnam, and we are very happy to bring these wines to Glouglou Wines. For sommeliers, buyers, and Burgundy drinkers, this is one to watch closely. Not because the bottles are rare, although they are. Because they are exactly the kind of Burgundy we want more of today. Precise. Farming driven. Low intervention. Deeply gastronomic. And still completely Burgundy. A Meursault domaine with dirt under its nails Domaine Rougeot is not a new story pretending to be old. The family has been rooted in Meursault for generations. Today, Pierre Henri works alongside the legacy of his family while taking the domaine into a much sharper, more transparent direction. The estate covers a little over twelve hectares, mostly in and around Meursault, with reds and whites spread across some beautifully placed parcels. The work has moved toward organic farming, biodynamic practices, native yeasts, restrained sulphur, and a cellar approach that does not try to polish every corner of the wine. That last part matters. Because Burgundy can easily become too perfect. Too much oak.Too much gloss.Too much price before pleasure. Rougeot goes the other way. The wines are not rustic. They are not fragile. They are not “natural” in the lazy sense of the word. They are clean, detailed, sometimes a little reserved at first, and then suddenly very hard to put down. The best bottles have that rare quality: they make you hungry. Meursault Sous la Velle 2022 BIO Sous la Velle sits below the village of Meursault, on deeper clay limestone soils. This is not the sharpest, most nervous corner of Meursault. It can give wines with shoulders. Flesh. Warmth. A little generosity around the edges. In 2022, that could have become heavy. It does not. Rougeot keeps the wine moving. The first nose brings reduction, fresh cream, lemon peel, crushed hazelnut, and warm bread. With air, the wine becomes more saline. The fruit stays ripe, but the finish pulls everything back toward stone. That is the beauty here. It opens wide, then tightens. A proper Meursault for the table: roast chicken, turbot, lobster, mushrooms, Comté, butter sauces, or one of those long dinners where the wine starts speaking better than the people. Chassagne Montrachet 1er Cru En Remilly 2022 En Remilly is a different animal. Higher.Windier.More limestone.Closer in spirit to Saint Aubin than to the richer, broader side of Chassagne. You feel that immediately. This is not creamy Chassagne. This is Chassagne with bones. Citrus oil, white peach, smoke, raw almond, chalk. The 2022 vintage gives concentration, but the vineyard keeps the wine upright. The finish is long, cold, and stony, with that beautiful bitterness great white Burgundy often carries when it refuses to become soft. This is a serious bottle. Not showy serious. Sommelier serious. The kind of white Burgundy that should be opened with scallops, monkfish, lobster, roast poultry, or kept for a few years until the reduction folds into something deeper and more golden. Côte de Nuits Villages La Plante du Bois 2022 BIO Rougeot’s reds deserve attention. La Plante du Bois is Pinot Noir from the Côte de Nuits, and it has something we love in red Burgundy: infusion rather than extraction. The fruit is not pushed forward. It seems to float. Fresh cherry. Rose stem. Wild strawberry. Pepper. Damp earth. A darker note underneath, like the smell of a forest after rain. There is structure, but it does not grip too hard. The wine stays lifted, fragrant, and beautifully drinkable. Serve it slightly cool. Put it next to duck, grilled pork, roast chicken, mushrooms, charcuterie, or smoky dishes with herbs. Then watch the bottle disappear. Beaune Les Longbois 2022 BIO Beaune is often underestimated by people who only chase famous names. That is good news for people who actually drink. Les Longbois is not trying to be monumental. It is more useful than that. It is charming, red fruited, floral, lightly earthy, and immediately at ease on the table. The kind of Burgundy that does not need a speech before pouring. It just works. There is enough freshness to keep the wine clean, enough texture to make it satisfying, and enough Burgundy perfume to remind you where you are. Restaurants will understand this wine very quickly. Guests too. Why this arrival matters Vietnam does not need more Burgundy bought only for prestige. It needs Burgundy that makes sense in restaurants. Wines that can handle seafood, smoke, herbs, butter, long dinners, warm evenings, and curious drinkers. Rougeot’s wines do that. They have the seriousness buyers look for, but also the drinkability sommeliers need. They carry the reputation of Burgundy without feeling trapped by it. This is the kind of domaine that belongs in the hands of people who open bottles, not just people who store them. The first allocation arriving soon: Domaine Rougeot Meursault Sous la Velle 2022 BIO Domaine Rougeot Chassagne Montrachet 1er Cru En Remilly 2022 Domaine Rougeot Côte de Nuits Villages La Plante du Bois 2022 BIO Domaine Rougeot Beaune Les Longbois 2022 BIO Small quantities. Serious bottles. On the way to Vietnam now.

One of the Great Names of Alsace Based in Wettolsheim, in the heart of Alsace, Domaine Albert Mann has become one of the region’s most respected and influential producers. For decades, the Barthelmé family has worked tirelessly to push the domaine toward more precise farming, healthier vineyards, and wines capable of expressing the incredible diversity of Alsace terroirs. Today, the vineyards are farmed biodynamically with enormous attention to detail and respect for living soils. Granite. Limestone. Clay. Sandstone. Schist. Each terroir bringing its own texture, energy, and personality to the wines. Nothing feels forced here. The wines never chase heaviness or demonstration. Everything is built around balance. There are wineries you discover. And there are wineries that slowly become part of your wine memory forever. Domaine Albert Mann belongs to that second category. A glass of Riesling that tastes like cold stone and citrus after rain. A Pinot Gris carrying incredible texture without ever becoming heavy. A Gewurztraminer that suddenly makes sense at the table instead of feeling overwhelming. A Pinot Noir from Alsace with tension, spice, and freshness that completely changes your perception of the region. These are the kinds of wines Albert Mann has quietly built its reputation on. And very soon, the domaine will arrive in Vietnam. For us at Glouglou Wines, this is a very special addition. Because beyond the prestige and reputation, Albert Mann represents something we care deeply about:wines with life,wines with precision,and wines built for the table. Alsace Might Be One of the Most Underrated Wine Regions in France For many people, Alsace still suffers from old clichés. Sweet wines.Heavy wines.Old fashioned wines. The reality today is completely different. The best Alsace producers are making some of the most exciting gastronomic wines in Europe. Wines with:tension,freshness,salinity,texture,moderate alcohol,and incredible versatility at the table. And honestly, few wine regions make more sense for Vietnam’s climate and cuisine. Think about the flavors. Fresh herbs.Seafood.Charcoal grilling.Fermentation.Citrus.Spice.Fish sauce.Crunch.Bitterness. Great Alsace wines move through these flavors effortlessly. A mineral Riesling with grilled shellfish.Pinot Blanc with delicate seafood.Pinot Gris with richer sauces and mushrooms.Gewurztraminer with Vietnamese spices and aromatics.A lightly chilled Pinot Noir on a humid Saigon evening. These are wines that refresh the palate while still bringing depth and complexity. That balance is incredibly difficult to achieve. Albert Mann does it beautifully. Wines Built for Gastronomy What makes Albert Mann so compelling is the precision. The wines feel concentrated without becoming heavy. Powerful without losing elegance. Every cuvée carries remarkable purity and clarity. The Rieslings are electric and crystalline, with incredible minerality and long saline finishes. The Pinot Gris become deeply textured and gastronomic while remaining vibrant. The Gewurztraminers avoid excess and instead focus on spice, floral aromatics, bitterness, and freshness. And then there are the Pinot Noirs. Perhaps one of Alsace’s best kept secrets. Delicate, spicy, vibrant reds that feel increasingly relevant today as more drinkers move toward lighter, fresher styles of red wine. These are not wines built to impress for thirty seconds. They are wines that slowly unfold over a meal. Wines that become more interesting with every glass. Wines That Belong in Restaurants There is a reason so many sommeliers love Albert Mann. These wines are made for dining rooms. They adapt naturally to food.They elevate dishes without dominating them.They create movement throughout a meal. And in modern restaurants, where cuisine has become lighter, sharper, more ingredient driven, wines like these feel more relevant than ever. Not wines of excess. Wines of balance. Wines of energy. Wines that leave you wanting another sip instead of exhausting the palate. That philosophy resonates strongly with us at Glouglou Wines. Because at the end of the day, the best wines are rarely the loudest ones. They are the bottles that quietly make the table better. Arriving Soon at Glouglou Wines We are incredibly proud to soon welcome Domaine Albert Mann to Vietnam and to the Glouglou Wines portfolio. A domaine carrying both the deep traditions and exciting future of Alsace. Expect beautiful Rieslings, textured whites, vibrant Pinot Noirs, and a collection of wines we cannot wait to start sharing around tables across Vietnam. More details and cuvées coming very soon. And trust us. These are bottles worth paying attention to.

Some visits feel more like reunions than business trips. Over the past few days, we had the pleasure of welcoming Émilie Mérieau from Domaine Jean-François Mérieau to Vietnam — sharing wines, stories, long lunches, trade tastings, and beautiful moments around the table from Da Nang to Saigon. For us at Glouglou Wines, these moments matter deeply. Because wine only truly makes sense when the people behind the bottles are present to bring the wines to life. And few domaines embody this spirit better than Domaine Mérieau. A Loire Domaine With Soul Based in the Loire Valley, Domaine Jean-François Mérieau has quietly become one of the region’s most respected artisanal producers. The wines are honest, vibrant, deeply expressive of their terroirs, and made with a clear philosophy: minimal intervention, organic farming, precision, and drinkability above all. These are not wines built around power or marketing. They are wines built for the table. Fresh Chenins. Energetic Sauvignons. Beautifully digestible reds. Long lees ageing. Pure fruit. Salinity. Tension. The kind of wines sommeliers love pouring because they instantly make sense with food. And also the kind of wines that disappear dangerously fast once opened. Trade Tasting at Gu Wine Bistro — Da Nang One of the highlights of Émilie’s visit was our professional trade tasting hosted at Gu Wine Bistro in Da Nang. A room full of sommeliers, chefs, restaurant owners, and wine professionals gathering around the wines, exchanging impressions, discussing vintages, terroirs, pairings, and the evolution of Loire wines today. Exactly the kind of energy we love seeing. No stiffness. No unnecessary formalities. Just passionate hospitality people sharing bottles and ideas together. What became immediately clear during the tasting is how naturally Mérieau’s wines fit the modern Vietnamese dining scene. The freshness. The acidity. The precision. The incredible flexibility at the table. These are wines made for gastronomy. Wines that work just as beautifully beside seafood, herbs, spice, and charcoal as they do in more classic French pairings. A Special Dinner at Le Corto Saigon The trip continued in Saigon with a very special dinner at Le Corto alongside Michelin-starred chef Jean-Baptiste Natali. An evening where the wines of Domaine Mérieau met refined French gastronomy in one of Saigon’s most iconic dining rooms. Moments like these remind us why collaboration between chefs, sommeliers, producers, and restaurants matters so much. The right wine beside the right dish can completely transform a dinner. And Mérieau’s wines carried themselves beautifully throughout the evening:precise,alive,elegant,and deeply gastronomic. A huge thank you as well to chef Jean-Baptiste Natali and the entire Le Corto team for the warm welcome and incredible hospitality. Thank You Émilie Most importantly, a heartfelt thank you to Émilie Mérieau for joining us in Vietnam. For sharing the wines.For sharing the stories behind them.For the generosity, openness, and energy throughout the trip. These visits are essential. They create real connections between growers and the hospitality scene here in Vietnam. They allow sommeliers, chefs, and wine lovers to understand not only the wines themselves, but also the philosophy and people behind them. And that changes everything. New Cuvées Arriving Soon The good news does not stop here. Following this visit, expect to see new cuvées from Domaine Jean-François Mérieau arriving in Vietnam over the next few weeks. Some exciting bottles are on the way. Fresh arrivals. New discoveries.And a few wines we have been waiting for very impatiently ourselves. Stay tuned.

Some wines impress you for a moment. Some wines stay with you long after the bottle is empty. Tony Bornard’s wines belong to that second category. They are not loud wines. Not wines built around power, extraction, or prestige. They move differently. A bottle opens, glasses start circulating around the table, conversations slow down for a second, and suddenly everyone is paying attention without really knowing why. That is the magic of Jura at its best. And we are incredibly proud to finally welcome Tony Bornard to Glouglou Wines. For Jura lovers, this arrival needs almost no introduction. For everyone else, this is probably one of the most exciting producers to discover today. Not because the wines are rare. Because they feel alive. Jura, One of the Most Fascinating Wine Regions in France Hidden between Burgundy and Switzerland, Jura is a tiny wine region with an identity completely its own. Marl soils.Cool climate.Oxidative whites.Pale reds.Long élevage.Tiny productions.Deep wine culture. For years, Jura remained almost confidential outside France. A secret shared between sommeliers, chefs, and wine obsessives. Today, the region has become one of the biggest references in modern gastronomy. And it makes sense. These are wines built for food. Fresh acidity.Lower alcohol.Saltiness.Texture.Energy.Savory depth. The kind of wines that wake up the palate instead of tiring it. A chilled Jura red beside grilled chicken and mushrooms.Savagnin with seafood and cream sauce.Oxidative whites with Comté or smoked dishes.A bottle opened late at night with charcuterie and friends. Very few regions can move between delicacy and intensity like Jura can. A New Generation Carrying Jura Forward Tony Bornard comes from Pupillin, a tiny village often considered the spiritual heart of Jura reds. His father, Philippe Bornard, became one of the iconic names of natural wine in the region, helping shape the identity of modern Jura alongside legendary producers like Pierre Overnoy. But Tony is not simply continuing the story. He is writing his own chapter. After years working harvests abroad and learning from different wine cultures, he returned home to Jura and slowly built a domaine focused on organic farming, biodynamics, minimal intervention, and above all, precision. The wines never feel manipulated. Nothing feels heavy handed. Everything feels pure, vibrant, and in motion. That balance between freedom and control is what makes the wines so compelling. Wines That Feel Alive What makes Bornard’s wines unforgettable is not power. It is movement. The reds are pale and aromatic, almost floating in the glass. Yet underneath that delicacy comes incredible complexity: wild berries, pepper, dried flowers, herbs, forest floor, blood orange, smoke. The whites move between citrus, salt, nuts, spice, stone fruits, and Jura’s unmistakable mineral tension. The wines constantly evolve as they open. Every glass feels slightly different from the previous one. That is why sommeliers love them so much. Not because they are fashionable. Because they create emotion around the table. Les Chassagnes One of the most exciting bottles in this arrival is Les Chassagnes. A Savagnin with incredible precision, tension, and depth. The wine carries everything that makes Jura whites so addictive:saltiness,citrus,walnuts,stone,smoke,yellow fruits,and that beautiful savory edge Jura lovers chase endlessly. It feels sharp and generous at the same time. Powerful without becoming heavy. The finish goes on forever, becoming more saline and electric with every sip. This is not a wine you forget easily. Le Ginglet Then comes Le Ginglet, Tony Bornard’s Trousseau. A wine that completely changes many people’s understanding of red wine. Pale color.Silky texture.Wild cherries.Rose petals.White pepper.Earth.Spice. The wine feels almost weightless, yet the aromatics keep expanding with air. Serve it slightly chilled and suddenly everything clicks into place:charcuterie,grilled pork,mushrooms,roast chicken,late night conversations. Jura reds are not about force. They are about vibration. Le Ginglet captures that beautifully. Wines Made for Restaurants What makes Bornard especially important today is how naturally these wines fit modern hospitality. These are not trophy wines designed only for admiration. They are wines made for dining rooms. Wines that bring energy to food.Wines that create atmosphere.Wines sommeliers love pouring because guests instantly react to them. A lot of famous wines create respect. Very few create emotion. Bornard’s wines do. That is why they have become so sought after in some of the best wine bars and restaurants around the world. And because production remains extremely small, allocations are always very limited. More Than Hype Beyond the rarity, beyond the cult following, beyond the labels themselves, what makes Tony Bornard truly special is something much simpler. These are wines that make people want to gather around a table. Wines that feel human.Wines with tension, life, and soul.Wines that remind us why we fell in love with wine in the first place. Tony Bornard has arrived at Glouglou Wines. Very limited quantities. Very unforgettable bottles.

Last Saturday in Saigon was a good reminder that wine events should feel alive. Free flow Valdo Prosecco, three DJs on the lineup, a packed Papaya Papa, and a room full of people simply enjoying the night together. No complicated rules. No stiff atmosphere. Just good music, cold glasses, great energy, and people staying way longer than planned. Big thanks to Valdo Winery and the Papaya Papa team for making this happen with us. And of course, thank you to everyone who came by, danced, drank, talked, and helped turn the evening into what it became. More soon, Saigon.

Most dinners end when the last glass is poured. Some stay with you longer. On May 15th, Bistro 17 at Sofitel Saigon Plaza will host a special charity gala dinner in support of Comité de Solidarité Vietnam — an evening where gastronomy, wine, and generosity come together around a shared purpose. Three chefs. One menu created specifically for the occasion. Exceptional wines offered by partners and sponsors. But beyond the food and the bottles, this event represents something we believe deeply at Glouglou Wines: hospitality should create connection. In an industry often focused on performance, trends, and appearances, evenings like this remind us why restaurants matter in the first place. They bring people together. They create moments of warmth, exchange, and humanity around the table. That is also why we chose to support this dinner. Not simply as a sponsor, but because solidarity, transmission, and sharing are values that feel inseparable from wine culture itself. Behind every bottle are people, hands, stories, and communities. Supporting initiatives that help others feels like a natural extension of that philosophy. The evening will feature a collaborative menu imagined by Guillaume Rogier, Thao Na, and Sinh Bui — three chefs with distinct culinary identities, united here for a meaningful cause. A sincere thank you as well to all partners and sponsors helping bring this event to life. Very few seats remain. 📍 Bistro 17 — Sofitel Saigon Plaza🗓 May 15th — 19:00💳 3,800,000 VND📩 contact@solidaritevietnam.org

There was a time when a serious wine list in Vietnam meant the same thing almost everywhere. Big Bordeaux. Heavy bottles. Famous names. Safe choices. The wine often arrived at the table carrying more status than emotion. But Vietnam’s restaurant scene has changed. Fast. Walk into the country’s most exciting dining rooms today and you feel it immediately. The atmosphere is looser. The food is more personal. Chefs are cooking with sharper identities. Open kitchens roar behind small dining rooms. Music matters. Lighting matters. Service matters. Guests ask questions now. And quietly, almost naturally, the wines changed too. Not toward bigger labels. Toward more alive bottles. Toward artisanal wine. A different kind of luxury Luxury used to be easy to recognize. Heavy glass. Gold lettering. Powerful reds. Prestige appellations. Today, many of Vietnam’s best sommeliers and chefs are searching for something else entirely. Precision. Freshness. Energy. Emotion. A small grower farming by hand in the Jura. A young Bordeaux producer harvesting earlier for freshness. A skin contact wine with texture and tension. A bottle that tastes like a place instead of a recipe. That has become the new language of modern wine service. Not because guests suddenly became wine experts. Because restaurants themselves changed. Vietnam’s fine dining scene no longer wants wine that dominates the table. It wants wine that participates in the meal. Vietnam’s food naturally pushes wine in this direction This shift makes even more sense when you look at the food. Vietnamese cuisine lives on freshness. Fresh herbs. Acidity. Charcoal. Fermentation. Citrus. Fish sauce. Bitterness. Crunch. Spice. A bowl of bún chả cá exploding with dill and green onion. Grilled squid with lime and chili salt. Clams steamed with lemongrass. Smoky pork over broken rice. A spoonful of nước chấm sharp enough to wake up the palate instantly. These flavors do not always want thick, oaky, powerful wines. They often want brightness. That is where artisanal wine suddenly feels obvious. A tense Riesling. A saline Melon de Bourgogne. A lightly chilled Gamay. An energetic orange wine. A pale Jura Chardonnay. These wines refresh instead of exhausting. They create movement at the table. And in a humid tropical climate like Vietnam, that matters more than many traditional European wine rules admit. The sommelier’s role changed too Ten years ago, many wine programs in Vietnam were still built around recognition. Today, the best sommeliers are building identity. That changes everything. A great wine list is no longer just a catalogue of famous appellations. It is a reflection of the restaurant itself. Artisanal wines help create that identity because they carry stories naturally. Not marketing stories. Real ones. A family farming five hectares. A winemaker working without herbicides. A difficult frost vintage. A wine bottled without filtration. A vineyard planted on limestone overlooking the Atlantic. These details matter because modern guests want connection. Tableside wine service has become more conversational in Vietnam’s best restaurants. Less intimidating. More human. Instead of hearing: “This is a Chardonnay from France.” Guests now hear: “This comes from a tiny grower working organically near Muscadet. The wine spends time on lees, giving texture, but keeps this incredible salty freshness that works beautifully with seafood.” That changes the mood of the table immediately. Wine stops feeling ceremonial. It becomes alive. Natural wine opened the door, but precision keeps it there Natural wine played a major role in this evolution. It made wine feel less rigid. Less formal. Less trapped behind old hospitality codes. Wine bars across Vietnam helped younger drinkers discover bottles that felt energetic, vibrant, and approachable. The movement encouraged curiosity. But there is an important nuance here. Not every artisanal wine deserves a place in fine dining. This is where many people get confused. Some wines hide flaws behind the word “natural.” Some bottles are unstable. Some feel more ideological than pleasurable. Restaurants operating at a serious level still need precision. The best artisanal wines succeed because they balance soul and control. A producer like Marcel Lapierre can make wines full of life while remaining incredibly drinkable. Tony Bornard can make Jura wines that feel wild and deeply precise at the same time. Jérôme Bretaudeau can create whites with texture and tension that work beautifully with modern cuisine. The new generation of Bordeaux growers like Hugues Laborde are proving that freshness and drinkability can exist inside one of France’s most traditional regions. That balance is what serious restaurants are searching for. Not funk for the sake of funk. Character with clarity. Fine dining menus became lighter and more complex Modern tasting menus changed the role of wine pairing entirely. Today’s restaurants move through many textures and temperatures during a meal. Raw seafood. Fermented sauces. Charcoal. Fresh herbs. Delicate broths. Spice. Smoked elements. Vegetable driven dishes. Heavy wines struggle in these environments. Artisanal wines often perform better because they are built differently. Lower alcohol. Higher acidity. Less oak. More texture. More savory notes. More flexibility. A chilled red can move from grilled fish to poultry. An oxidative Jura white can handle mushrooms, cream, and umami. A textured Chenin Blanc can carry an entire tasting menu without tiring the palate. This versatility is one of the biggest reasons sommeliers increasingly prefer these wines. Not because they are trendy. Because they work. Vietnam’s hospitality scene became more ambitious The Michelin Guide accelerated this shift. Not because every restaurant suddenly wanted stars. But because the entire industry level rose. Restaurants began paying more attention to sourcing, service, design, music, storytelling, and beverage programs. Wine lists could no longer feel generic. If a chef spends months refining dishes around local seafood, fermentation, smoke, and seasonality, the beverage side cannot simply rely on industrial luxury labels. The wine program has to speak the same language as the kitchen. That is exactly what artisanal wine allows. A point of view. Guests changed too The guest sitting in Vietnam’s best restaurants today is different from ten years ago. More travelled. More curious. More informed. Many have eaten in Tokyo, Copenhagen, Paris, Hong Kong, Singapore, Bangkok, Seoul. They are less impressed by obvious luxury. They look for atmosphere now. Authenticity. Energy. Humanity. A bottle with a real story often creates more emotion than a bottle chosen only for prestige. And younger guests especially want discovery. They want the sommelier to surprise them. They want wines they cannot easily buy everywhere. They want to feel part of something alive. That is exactly where artisanal wine thrives. The future of wine in Vietnam will belong to restaurants with identity Vietnam is still a young wine market. That is its strength. There is still room to shape taste. Still room to build real wine culture. Still room for restaurants to define their own approach instead of repeating old luxury formulas. The most exciting places in Vietnam today understand something important. People do not remember restaurants only because the food was expensive. They remember the atmosphere. The music. The lighting. The feeling of the room. The conversation. The bottle shared across the table. Artisanal wine fits naturally into that world because it feels human. Not perfect. Not manufactured. Not disconnected from where it came from. Alive. Maybe that is why these wines belong so naturally in Vietnam today. Not because they are fashionable. Because they feel alive. And in the best restaurants, alive is exactly what people are looking for.

A guide for people who care about what’s in the glass - find here a guide to the best wine bars & wine list in Vietnam. Vietnam is not the first country people mention when they talk about wine. But if you spend enough nights here, something interesting happens. You discover small dining rooms where the sommelier opens a bottle they’ve been waiting to share. You stumble into wine bars where Jura or Etna appears by the glass. You sit down in a beachside resort and realize someone actually built a proper cellar. A quiet network of chefs, sommeliers and obsessives has been building a real wine culture across the country. This guide is for the places where that energy lives. Not the longest wine lists. Not the fanciest dining rooms. Just the rooms where wine is treated with curiosity, generosity and taste. Saigon Where Vietnam’s wine scene feels most alive. MAD Wine Bar If there is one wine bar in Vietnam that people in the trade talk about with genuine affection, it is MAD. Run by Camilla, Casper and Mary, the place hums every night with the easy chaos of a good wine bar. Bottles are shared between tables, the music creeps up as the evening unfolds, and the list constantly evolves. The wines are serious. The atmosphere is not. Which is exactly why people keep coming back. Lua Lua manages the delicate balance between restaurant and wine bar with real finesse. The room feels intimate, the cooking precise, and the wine program curated by Yumamoto and Mark has a clear sense of direction. Bottles are chosen not just for prestige, but for how they behave with food. It is a place where dinner easily stretches into the night. Fortune Ivy Located on Pham Viet Chanh Street in Binh Thanh , Fortune Ivy is a small Chinese snack bar that quickly became part of Saigon’s buzzing food scene. The restaurant is run by chef Mendy Hu , who previously tested many of the dishes through pop ups before opening the permanent space.  The menu focuses on modern takes on Chinese comfort food. Hand pulled biang biang noodles , black bean clam noodles, dumplings and small plates designed for sharing are among the highlights.  The room itself is intimate and lively, attracting a mixed crowd of locals, industry people and regulars from the neighborhood. What used to be a small hair salon is now one of the more interesting late night dining spots in the area.  Nephele At Nephele, sommelier Paul Vo has built one of the most refined wine programs in the city. The dining room has ambition, and the wine list rises to meet it. Elegant producers, thoughtful pairings, and a team that understands how wine should move through a meal. MOWE MOWE captures the new generation of wine bars in Saigon. Casual, energetic and social, it is the kind of place where people meet for a quick glass and end up staying until closing. The team curates bottles with personality while keeping the tone easy. Wine here feels alive. Tiny Wine Bar Tiny Wine Bar does exactly what the name promises. Small space. Big character. Run by Thao and Viet Anh, it has quietly become one of those places wine lovers seek out. The selection is personal, the atmosphere warm, and the conversations tend to run long. Upstairs Sommelier Tu returned to Vietnam after years working in Singapore, bringing with him a sharp eye for wines with elegance and precision. Upstairs reflects that experience. A more intimate setting, a focused list, and a handful of bottles they import themselves. A place for slow evenings. Park Hyatt Saigon Few places in Vietnam have done as much for wine service as the Park Hyatt Saigon. Long before the current wave of wine bars appeared, the hotel quietly built one of the most serious cellars in the country. Behind it is sommelier Thanh, widely respected in the Vietnamese wine community for both his technical knowledge and his calm, precise service. His selections balance classic regions with bottles that reward curiosity, and the list is deep enough to satisfy collectors as well as guests simply looking for the right wine with dinner. Whether in the elegant dining room of Square One, the intimate setting of The Cellar Door, or during one of the hotel’s curated tastings, Park Hyatt Saigon remains one of the city’s most reliable places to drink truly great wine. It is the kind of address that reminds you how powerful a well run hotel wine program can be. Elgin Located on Mac Dinh Chi Street in District 1 , Elgin is a modern restaurant run by Dipti, Mimi and Doug . The kitchen serves globally inspired sharing plates, while the wine list focuses on well chosen producers meant to be enjoyed at the table rather than admired from afar. Recognized by the Michelin Guide Vietnam , Elgin has quickly become one of Saigon’s most reliable addresses for people who enjoy good food with a thoughtful glass of wine. Akuna & Le Méridien Saigon Behind some of the most thoughtful wine programs in Saigon stands sommelier Ms Huyen . At Akuna , the modern Australian restaurant inside Le Méridien Saigon , she curates a wine list designed to move naturally with the restaurant’s refined tasting menus. The selections balance classic regions with contemporary producers, giving guests bottles that elevate the precision of the cuisine. Beyond Akuna, Ms Huyen also contributes to the broader wine offering within Le Méridien , helping shape one of the hotel’s most serious wine programs. Calm, knowledgeable and deeply passionate about wine, she represents the new generation of Vietnamese sommeliers quietly raising the standard of wine service in the country. Little Bear Little Bear feels like a love letter to wine from a younger generation. Lincoln Vu and the team approach the list with curiosity and enthusiasm, building a space where discovery matters as much as the label. It is small, vibrant and full of heart. Quince Chef Julien’s kitchen at Quince has become one of Saigon’s most exciting. Wood fire cooking with precision and depth, matched with a wine list curated alongside Ms Niki that embraces both classic producers and bold discoveries. The kind of restaurant where wine and food push each other forward. Pickles Pickles , led by Lucas Fays , a Champagne grower turned restaurateur, has become one of Saigon’s favorite dining rooms. The kitchen delivers bold, seasonal cooking while the wine list naturally leans toward grower wines and bottles made for the table. The room is lively, the crowd curious, and the energy feels very much like the kind of place where people who love wine like to gather. Bocao Bocao brings a lively Basque spirit to the riverside of Thao Dien. Fire cooking, Iberico, generous plates and a wine list built for sharing. It feels like the sort of place where dinner gradually becomes a celebration. 2cms Wine Bar Hidden in a Pham Viet Chanh apartment building in Binh Thanh , 2CMS is one of those small wine bars that feels very much part of Saigon’s new wine underground. It works both as a wine bar and bottle shop , with a curated selection of wines and regular pop ups, workshops and guest chef residencies.  The space is intimate and relaxed, more like a friend’s apartment than a classic bar. Guests come for a few glasses, small plates from the kitchen, and often stay longer than planned. Pizza 4P’s What started as a small pizza project between friends has become one of Vietnam’s most beloved restaurant groups. Founded by Masuko Yosuke and his wife , Pizza 4P’s built its reputation around craft pizza, house made cheeses and a philosophy of thoughtful sourcing. Wine has gradually become part of that story. Ms Amy , the group sommelier, has helped shape a program that leans toward natural and low intervention producers , reflecting Masuko’s own enthusiasm for wines that feel alive and expressive. Together with the beverage direction led by David , the restaurants offer a pairing of vibrant food and approachable wines across their many locations in Vietnam. It is one of the rare restaurant groups in the country where natural wine has quietly entered the mainstream. Da Nang A city where the wine scene is just beginning to bloom. Gụ Wine Bistro The project is driven by Alessio, Axel and Luc, whose selections lean heavily toward independent producers and expressive terroirs. Loire whites, Jura curiosities, vibrant Beaujolais, Etna reds. Bottles chosen because they have something to say. The room is built for epic lunch, long evenings. Vinyl records spinning. Bistro plates moving across the table. Another bottle opened because someone is curious. In a city still finding its wine voice, Gụ has quickly become the best wine bar in Da Nang where the conversation actually happens. Si Dining Chef Alessio Rasom’s restaurant delivers refined Italian cuisine with a wine program guided by sommelier Trinh. The list walks the line between classic regions and contemporary discoveries, creating one of the most polished food and wine experiences in Da Nang. La Maison 1888 Perched in the hills of the InterContinental Danang, La Maison 1888 remains one of the grand temples of wine in Vietnam. Sommeliers Amedeo and Toan oversee a cellar capable of satisfying even the most demanding collectors. Westwood Westwood is where fire meets creativity. Chef Curtis has built a kitchen around woodfire cooking that feels both bold and instinctive. The food is expressive, smoky, vibrant, and full of personality, the kind of cooking that naturally calls for a good bottle on the table. It is one of the dining rooms in Da Nang where the energy of the kitchen pushes the entire experience forward. Plates come out with confidence, the room fills with aromas from the fire, and suddenly dinner becomes a proper evening. A place where great food and good bottles belong together. Hoi An Lion’s Room At Lion’s Room, Ms Tu prepares fresh pasta by hand. The room is intimate and warm, the cooking soulful, and the wine list thoughtfully chosen to complement the simplicity of the food. Vincognito Tommy and Carl have turned Vincognito into one of the most interesting wine spots in Hoi An. Just around the corner sits Hidden Thaiger, a tiny Thai restaurant quietly serving some of the best Thai food you will find anywhere in Vietnam. The combination makes for a perfect evening. Four Seasons – The Nam Hai Few resorts in Vietnam match the elegance of the Nam Hai. The wine list reflects that level of care, offering refined selections that complement the resort’s exceptional dining experiences. Namia River Retreat Namia feels like a breath of fresh air. A beautiful new resort where the kitchen focuses on vibrant, seasonal cooking and the wine list leans toward organic and biodynamic producers with a few classics. A place to slow down. Hue Fai Sommelier Thanh has created something special with Fai. A small wine bar full of charm, where the focus is on welcoming people and sharing bottles that tell a story. Da Lat Émai Hidden in the pine hills of Da Lat , Émai feels less like a restaurant and more like a quiet house devoted to beauty, food and slow living. The project blends an Italian restaurant, café and boutique B&B , all designed around a peaceful garden setting overlooking the valley.  The kitchen focuses on refined Italian cooking made with local Dalat produce and imported Italian ingredients , from handmade pasta to wood fired classics.  But what people remember most is the atmosphere. A small house covered in greenery, flowers everywhere, and a dining room that feels almost cinematic. In a city known for its romance, Émai has become one of Da Lat’s most beloved places for long lunches and quiet dinners. Quy Nhon Anantara Quy Nhon Johann brings serious wine experience to this spectacular seaside resort. The cellar reflects that background, offering elegant wines that match the setting perfectly. Zannier Bai San Ho Zannier is one of the most beautiful places in Vietnam. Beyond the architecture and landscapes, the wine list connects to the group’s own estates. If you visit, try the wines from Jean-Paul Brun’s Domaine des Terres Dorées. They taste even better with the ocean in front of you. Hanoi Vin Hoi Run by Léa and Hai, Vin Hoi has become a meeting place for Hanoi’s wine lovers. Natural wines, market driven cuisine and a room full of curiosity. Bouchon Hanoi Led by Ms Lolo and sommelier Hai Ha , Bouchon has become one of the charming addresses in Hanoi for lovers of wine and honest French cooking. After many years working in the wine industry, they have opened several places across the capital, bringing with them the same spirit each time: a warm, intimate atmosphere, generous bouchon style dishes, and a wine list built from real professional experience. A place where wine, food and hospitality come together naturally. Samé Another project connected to Lincoln Vu, Samé continues the spirit of exploration. A place built around discovery, where bottles appear that you did not expect to see in Vietnam. Cousins At Cousins, Cyprien pairs cool wines with generous small plates. Relaxed, friendly and full of personality with a great spot on Hanoi Lake! Bar 105 A quiet little address where wine lovers gather under soft lighting and good music. Sometimes the best wine bars are the smallest. Phu Quoc Saigonese Eatery Vibrant cuisine, a strong wine by the glass selection and a lively atmosphere. By Ms Thao, chef owner! Regent Phu Quoc One of the island’s most elegant resorts, with a wine program designed for refined dining experiences. Con Dao Six Senses Con Dao One of Vietnam’s most spectacular destinations. Minh Tam and sommelier Tu oversee a thoughtful wine program that pairs beautifully with the resort’s culinary experience. Vietnam, one bottle at a time Vietnam’s wine culture is still young. But thanks to passionate sommeliers, chefs and importers, it is evolving quickly. These places are small markers along that path. And if you travel with curiosity, you will probably discover a few more along the way.

A Wine Tour with Glouglou Wines Across Hanoi, Saigon and Da Nang At the end of January, Glouglou Wines welcomed Hugues Laborde in Vietnam for a special tour dedicated to introducing his wines to sommeliers, chefs and wine lovers across the country. Over the course of a few days, the Bordeaux winemaker traveled from Hanoi to Saigon and Da Nang , sharing his wines through professional tastings, wine dinners and intimate gatherings with the Vietnamese wine community. It was an opportunity not only to taste the wines, but also to hear directly from the winemaker about the philosophy behind his work. Hanoi – Meeting the Wine Professionals The tour began in Hanoi on January 26 with a professional tasting organized together with Vin Hoi . This event brought together sommeliers, wine buyers and hospitality professionals from the capital to discover Hugues Laborde’s wines and discuss the evolution of Bordeaux today. The following day, January 27 , the program continued with a lunch tasting hosted with Nomura Unisson , creating another opportunity to present the wines in a more intimate setting and exchange ideas with partners from the industry. Saigon – Wine Dinner and Trade Tasting The tour then moved to Ho Chi Minh City . On January 28 , a wine dinner was hosted at Pickles , where guests enjoyed a special menu paired with Hugues Laborde’s wines. The evening allowed diners to experience the wines at the table, in the context they are truly meant for. The next day, January 29 , professionals gathered again for a dedicated tasting at Tales by Chapter , one of Saigon’s most exciting wine focused venues. This tasting offered sommeliers and buyers a deeper look into the wines and the different cuvées produced by Hugues Laborde. Da Nang – Two Final Celebrations The final part of the tour took place in Da Nang , where the wines are already well loved among local wine enthusiasts. On January 31 , a wine dinner was held at Westwood , bringing together guests for an evening of food, wine and conversation with the winemaker. The tour concluded on February 1 with the Brunch Vigneron at Gụ Wine Bistro , a relaxed gathering where guests enjoyed the wines alongside brunch dishes in a lively and convivial atmosphere. Wine Dinner in Westwood Da Nang was a big success! Sharing Bordeaux with Vietnam Throughout the tour, the wines of Hugues Laborde were presented across a wide range of formats: professional tastings, wine dinners and casual moments around the table. For Glouglou Wines, these encounters are essential. They allow professionals and wine lovers in Vietnam to connect directly with the people behind the bottles, understand the philosophy of the wineries we work with, and experience the wines in their natural setting: at the table. Looking Ahead The visit of Hugues Laborde marks another step in the mission of Glouglou Wines : bringing authentic producers to Vietnam and creating meaningful encounters between winemakers and the local wine community. We thank all our partners in Hanoi, Saigon and Da Nang who helped make this tour possible. More events, tastings and wine dinners will follow soon.

Glouglou Wines Announces New Import and Wine Dinner in Da Nang At Glouglou Wines we are always searching for producers who work with precision, authenticity, and a strong sense of terroir. This spring we are excited to announce that Paul Granier’s wines will soon arrive in Vietnam through Glouglou Wines. To celebrate the arrival of these bottles, we will host a special wine dinner with the winemaker at Gụ Wine Bistro in Da Nang . A New Generation of Languedoc Winemakers Paul Granier represents a new generation of French producers who combine deep respect for tradition with a precise, modern approach to winemaking. Born into a family of winegrowers, Granier developed his passion early and later expanded his knowledge through the OIV master program , where he explored vineyards across more than twenty six countries. His professional journey took him to Burgundy, where he spent several years working at Maison Lucien Le Moine , one of the most respected names in élevage and fine wine craftsmanship. He later continued his training with Laurent Charvin in Châteauneuf du Pape , refining his understanding of whole cluster fermentation and long aging. In 2022, Granier launched his own small wine house in the Languedoc , focusing on extremely small production wines from old vines and exceptional parcels. The philosophy is simple. Old vines. Great terroirs. Slow élevage. Tiny quantities. Each wine is vinified with whole clusters and aged for around twenty months in demi muids before bottling without fining or filtration. Parcel Wines from the Languedoc Granier’s wines focus on individual vineyard sites, revealing the diversity of the Languedoc landscape. Among the cuvées soon arriving in Vietnam through Glouglou Wines are: Les Grandes Garrigues Produced from old vine Piquepoul planted on limestone soils in the Hérault, this wine brings unexpected depth and texture to the grape. Notes of apricot, lemon peel and wild herbs combine with a saline finish that reflects the Mediterranean terroir. Les Lignières Rouge A red wine dominated by Grenache from very old vines. Fermented with whole clusters and aged for twenty months, it offers elegant red fruit, garrigue herbs and a savory finish that pairs beautifully with roasted meats and bistro dishes. Production remains extremely small, often around one thousand bottles per cuvée , making these wines particularly rare outside France. Wine Dinner with the Winemaker at Gụ Wine Bistro To introduce Paul Granier’s wines to the Vietnamese wine community, Glouglou Wines will host a special wine dinner with the winemaker at Gụ Wine Bistro in Da Nang . Guests will enjoy an intimate evening where four wines are paired with four dishes , carefully designed by the kitchen to highlight the character of each cuvée. More importantly, the winemaker himself will guide the tasting and share the story behind the vineyards, the philosophy and the vintages. For wine lovers in Vietnam, this is a rare opportunity to discover these wines directly from the person who created them. Event Details Wine Dinner with Paul Granier Hosted by Glouglou Wines Location Gụ Wine Bistro – Da Nang Date Thursday March 19 Time 7 PM Four wines Four dishes Price 1,400,000 VND net per person Seats are limited and reservations are recommended. Gu Wine Bistro in Da Nang Paul Granier Wines Coming Soon to Vietnam Following the event, Paul Granier’s wines will soon become available in Vietnam through Glouglou Wines , for restaurants, wine bars and private collectors looking for authentic, terroir driven bottles. At Glouglou Wines we believe great wines should tell a story. Paul Granier’s wines tell the story of the Languedoc today: vibrant landscapes, old vines, and a new generation of winemakers shaping the future of the region. We are proud to bring these wines to Vietnam.

Some wineries arrive with a lot of noise.Big statements. Big adjectives. Big promises. Valle Reale doesn’t do that. You taste it and you get it. The wine is clear. The choices feel practical. The style isn’t trying to impress you. It’s trying to be right. And for Glouglou, that’s the whole point. A short history that actually matters Valle Reale is based in Abruzzo, central Italy, near the town of Popoli —a place where the landscape starts to feel more mountain than seaside. It’s not the Abruzzo of postcard sunshine. It’s Abruzzo with altitude, wind, and nights that cool down properly. Their story begins in the late 1990s . The origin isn’t “we wanted to build a luxury brand.” It’s closer to: there was land, there were old vines, and it felt worth doing the work.  They started by restoring old vineyards around Popoli, then slowly built out what became Valle Reale. One detail we love: they’re connected to an old vineyard planted in 1960  (San Calisto is often mentioned as a reference point). Old vines aren’t a marketing line here. They’re a teacher. They set the standard for balance, for yield, for patience. If you’ve ever tried a wine that tastes like it’s rushing, this is the opposite. Valle Reale also sits in a part of Abruzzo that’s shaped by protected nature. You feel that in the way they talk about farming: more attention to what the place can handle, less obsession with pushing volume. That’s the kind of “history” we care about at Glouglou. Not the dramatic kind. The practical kind. What they’re like as a producer Here’s the clean version: They farm with a strong nature-first mindset (often described as organic / biodynamic in spirit and practice). They lean toward precision  over power. They don’t dress the wines up with too much makeup. In Glouglou language: they make bottles that behave. You don’t need a lecture to enjoy them. But if you pay attention, there’s plenty going on: texture, freshness, and a finish that doesn’t fall apart. The two bottles we brought in Trebbiano d’Abruzzo & Montepulciano d’Abruzzo We brought in two classics from Valle Reale, both labeled Abruzzo DOC  and both meant for real-life drinking. This is important: these are not “look-at-me” wines. They’re “open-me” wines. 1) Trebbiano d’Abruzzo (White) Trebbiano is a grape that can go two ways. It can become background music—fresh, polite, forgettable.Or it can become the kind of white wine you keep refilling because it has shape. Valle Reale’s Trebbiano sits in the second camp. What you should expect: Citrus and orchard fruit  (think lemon peel, pear, maybe a hint of stone fruit) Herbal edges  (not perfume, more like dried greens) A finish that leans salty / stony , like the wine spent time around rocks and decided to remember them The best part is the texture. It’s not oily. It’s not heavy. It’s more like: the wine has a spine. It holds itself together. How to drink it: Chill it properly. Don’t be shy. Pour it cold, then let it warm a little in the glass. If it feels tight at first, give it ten minutes. It usually opens up with air. Pairing (the “don’t overthink it” list): Steamed seafood, grilled fish, oysters if you’re lucky Anything with lemon, herbs, olive oil Light Vietnamese dishes that sit on freshness: gỏi, seafood, rice paper rolls, simple broths If you like whites that feel clean but not thin, this is your bottle. 2) Montepulciano d’Abruzzo (Red) Montepulciano can be deep, dark, and generous. Sometimes it can also be a bit too much if it’s made in a heavy style. Valle Reale keeps it grounded. Their Montepulciano is still unmistakably Montepulciano—dark fruit, color, warmth—but it doesn’t drag. It moves. It finishes. What you should expect: Dark cherry, blackberry, plum skin A little earth / dried herb in the background Soft tannin  that feels present but not aggressive Freshness that makes you want another sip, not another nap Important serving note:This red is better slightly chilled . Not fridge-cold. Just cool enough that the fruit gets tighter and the tannin feels smoother. If you’ve ever had Montepulciano too warm and thought, “why is this so loud?”—this solves it. Pairing (again, real-life): Grilled meats, smoky dishes, BBQ Tomato-based pastas Vietnamese food with char, caramel, umami: thịt nướng, bò lá lốt, anything that’s been kissed by fire It’s a red that works on a weekday, but doesn’t feel like a compromise. Why Valle Reale fits Glouglou We don’t bring in wines just because they’re “well-known” or because the label looks good on a shelf. We bring them in because they make sense when you open them. Valle Reale fits because the wines are: Clear  (you can taste place and grape without decoding) Human  (they feel made for drinking, not for posing) Confident without ego  (no need for a speech) They’re also wines you can share with different kinds of drinkers: The friend who wants “something easy” The friend who likes details The friend who just wants a bottle that doesn’t disappoint Same bottle. Different people. It still works. That’s a good sign. If you want the quickest shortcut Here’s the simplest way to choose: If you want fresh + textured + salty finish  → Trebbiano If you want juicy red + soft tannin + chillable  → Montepulciano If you tell us what’s on your table, we’ll do the pairing part for you.No drama. No upsell. Just a bottle that fits. Closing (soft, as always) Valle Reale is new to our shelves, but it doesn’t feel like a “new arrival” in the trendy sense. It feels like a producer that should have been here already. Two bottles. Simple names. Good farming. Clear drinking. Come by when you’re in the mood.Or message us what you’re eating tonight. White first, or red?