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For us, Tết Nguyên Đán is far more than just a holiday. It is a moment for reflection, gratitude, and exchanging the finest gestures. A Tet Gift 2026 must transcend mere cost; it must be an item carrying a message of Profound Appreciation ( Trân Quý ). It needs to be sophisticated enough for the ancestral altar, distinguished enough for business partners, and, most importantly, delightful enough to pour and share in the sacred moment of Giao Thừa (Vietnamese New Year’s Eve). We choose L’Âme d’Haut Meyreau  because it strikes this perfect balance. It is an authentic  Bordeaux—unpretentious, yet possessing a soul, a quality deeply valued in Vietnamese culture L’Âme d’Haut Meyreau: Harmonious Flavor for the Vietnamese Tết Table Hộp rượu vang Invindia In Bordeaux, wine is made for the table, to accompany a meal, to facilitate conversation. In Vietnam, the Tết feast ( mâm cỗ Tết ) boasts a wonderful diversity: from the delicate flavor of boiled chicken, the richness of caramelized pork ( thịt kho ), to the gentle acidity of pickled onions ( dưa hành ). A wine that is too heavy, or overly tannic, would utterly destroy this harmony. The Required Elegance:  The L’Âme d’Haut Meyreau offers precisely what is needed. It presents a soft structure (Medium Body) and well-rounded tannins. Its fruit profile is bright, fresh, and never overpowering. It glides across the palate gently and subtly, without dominating the food's flavors. Crucially, it helps to 'cleanse' the palate—a key factor for an extended reunion dinner. The Story:  This bottle carries the 200-year legacy of Château Haut-Meyreau. Just as we preserve the traditional Bánh Chưng  recipe across generations, this winery safeguards its land and traditions (demonstrated by the HVE certification). This shared commitment to heritage also offers a silent toast to prosperity and enduring longevity through the years." Tet Gift 2026 L’Âme d’Haut Meyreau - quà tết 2026 A Bordeaux wine with clear origins and consistent quality, like L’Âme d’Haut Meyreau, is a safe and meaningful choice. It doesn't need to be a First Growth to signify prestige; it requires reliability and elegance in design. To give a wine that is easy to drink and appreciate is to offer comfort, not a test of wine knowledge. Let this bottle be a quiet yet sincere companion, connecting the stories shared at the beginning of Spring, honoring our traditions Get Quotation

If you’ve ever wondered about this elusive thing we call the soul of wine, the part no lab test can measure, then make your way to Touraine and step inside the cellar of Jean-François Mérieau . This is a story written long before us. The cellar is carved deep into the rock, perched above the Cher River, and I swear the air still carries the scent of centuries. The walls are rough, scarred with graffiti left by American soldiers in the First World War: a reminder that this land has stood firm through upheaval after upheaval. Today, it’s where Jean-François, the fourth generation, works tirelessly. Những hàng nho xanh mướt của Domaine Mérieau trải dài ở thung lũng Loire, vùng Touraine. Ảnh sưu tầm Touraine Before It Got “Polished” Jean-François is no armchair winemaker. He’s out in the vines, restless, always searching for new ways to honor grapes that were here long before we ever heard of “Parker points.” That’s why his collection excites me: Sauvignon that cuts sharp without a trace of flab, Chenin that hums with fullness and life, rustic Gamay and sturdy Côt, and above all, those venerable old vines of Pineau d’Aunis, carrying themselves with dignity. Chân dung Jean-François Mérieau, nhà sản xuất rượu vang, đứng giữa vườn nho tại Domaine Mérieau, Touraine. Ảnh sưu tầm I like how importer Jon-David Headrick puts it: “friendly at the table and on the wallet.”  It sounds plain, but it’s the highest compliment. It reminds us that good wine belongs at everyday tables, not locked away like a luxury item to be admired from a distance. Even Wine Doctor, never one for wasted words, confessed that Jean-François’ lineup “oozed Ligérian class.” And then he admitted to buying extra bottles of Cent Visages 2018 for his own cellar. A purchase says more than a paragraph of praise. The Truth Lies in the Roots At Domaine Mérieau , you won’t hear talk about percentages of new oak or the latest designer yeast. Here, vines are worked by hand instead of herbicides. Grapes are harvested by hand. Fermentation happens naturally. Three generations still show up in the winery, not for magazine photo spreads, but because that’s simply how this family has always done it, for over a century. That’s honesty. And when you pour a bottle of Mérieau, whether white, red, or sparkling, you taste that startling rightness. They’re not trying to impress you. They’re just there, part of the meal, part of the conversation, part of the warmth between friends. Glouglou’s Note:  These are the bottles we search for, the ones that carry the smell of soil, of stone, of memory unfiltered. Like Wine Doctor, you might want to tuck away a few for yourself. Life is already too full of things that have been “polished up.” Macy Nguyen Curious cork popper!

ISH Sparkling Rosé – Non-Alcoholic Sparkling Rosé Wine Have you ever heard of the “Sober Curious” movement? It’s still a fairly new phrase in many parts of Asia, but globally it has become a cultural shift where more and more people are asking themselves: “Do I really need alcohol to enjoy the moment?” S.C drinkers are not people who say no to wine entirely, nor do they reject tradition. They simply want to drink more mindfully. Instead of forcing themselves into drunkenness, they choose to stay clear-headed, or alternate between alcoholic and non-alcoholic options, so they can still go for a run, head to work, and feel like themselves the next morning. In Europe, Michelin-starred restaurants have already begun to feature non-alcohol wines  in their pairing menus. In Asia, Chinese businesspeople are raising 0% sparkling glasses at banquets to stay polite without overdrinking, while young Japanese consumers are turning to alcohol-free wines as part of a healthier lifestyle. From Paris to Tokyo, intoxication is no longer the only way to raise a glass. ISH Sparkling – Non-Alcoholic Sparkling Wine It is right at this intersection of demand that ISH wines find their place at the table. Quiet yet convincing, they prove that a glass of non-alcoholic wine can deliver elegance, refinement, and complete joy. What makes the premium non-alcoholic wine category one to watch? An experience that rivals traditional wines when crafted with the right winemaking process. Say no to hangovers the next morning. Safe and worry-free when driving. Inclusive in every cultural, religious, and professional context. One could say that being ‘Sober Curious’ is a refined choice for a new lifestyle, one where health and experience come first. Well-crafted non-alcoholic wines are increasingly making their way into fine dining spaces and high-end hotels. Glouglou Wines is joining this movement in Vietnam. We are preparing to launch three non-alcoholic wines from ISH — Merlot, Chardonnay, and Sparkling. Stay tuned to be among the first to raise your glass and experience them.

Wine, if it’s worth drinking, should tell a story. In Beaujolais, land of Gamay and good cheer, that story takes a particularly elegant turn at Château Gaillard Gutty, in the hands of Sébastien Gutty. Sébastien Gutty A Cellar Built on Stone and Concrete (Yes, Concrete) Forget turrets and moats. The soul of this estate lives in a cellar built in 1897, part blue stone, part reinforced concrete, one of the first of its kind in Europe. A touch of engineering bravado under all that rustic charm. It’s damp, it’s echoey, it smells of yeast and history. Five generations have worked here, proving that romance doesn’t always wear a ball gown, sometimes it wears concrete. Sébastien Gutty, Discreet but Stubborn Sébastien is the fifth generation to run the place. Locals call him “discret, mais avec du caractère” — discreet, but with character. Which is French for: don’t expect a sales pitch, but do expect wines with backbone. He doesn’t fuss with fancy gadgets or flashy oak. His recipe kinda short: Grapes picked by hand. Native yeasts, those microscopic neighbors that live in the vineyard. Enormous old foudres that let the wine breathe without perfume or makeup. “I make the wines I want to drink,” he says. A philosophy refreshingly free of marketing fluff, though perhaps not great for export brochures. Cuvée Alice: Beaujolais in Silk Cuveé Alice (Source from Vivino) Alice may not come from a flashy cru, but she carries herself with quiet elegance. Old vines from the 1930s and 1970s rooted in sandy soils give her a perfume of violets, blueberries, and cherries so bright you might think someone just opened a fruit basket nearby. On the palate, she’s all grace, supple, silky, with tannins that barely make a sound. Proof that Beaujolais doesn’t need a crown to charm, and that simplicity, when done with care, can feel downright regal. Alice is the kind of bottle that doesn’t demand a seminar. It asks for a summer afternoon, a plate of charcuterie, and friends who know how to make you laugh. Before you know it, the bottle is empty, and you’ll be wondering if Sébastien is really as discreet as they say, or if he just lets the wine do all the talking. Macy Nguyen Curious Cork Popper!

Nothing beats the simplicity and charm of a glass of red wine during the holiday season. Here are our picks of red wine for any celebrations. Also interested in whites and bubbly , please sure to check out our current promotion up to 40%, only this December. Les Raisins de La Colère, Vin de France Located in the heart of the Bordeaux and Bordeaux Supérieur appellations. This cuvée is produced in the spirit of "natural" wines. A wine with no added sulphur, no frills, made from organically grown grapes. In summary, a 100% Merlot that breaks the codes of Bordeaux tradition to offer you an explosion of fruit! Foradori, Terodelgo, Vigneti delle Dolimiti, Italy The Foradori vineyards are located in the Campo Rotaliano, where several different terroirs can be distinguished. This wine is fermented in stainless steel tanks and aged 15 months in both stainless steel and wood. Pure, intense aroma of red fruits and a supple, fresh crunchiness on the palate. Domaine Python-Paillé, Grololo Rouge, Anjou A famous glou-glou, this Grolleau made from biodynamically farmed vines, pairs well with almost everything. This is the essence of what the Italians call 'vino al vino': wine from wine. A garnet red color, with intense aromas of red fruits on the nose and the mouth-feel of beautiful acidity and a little tannic. Telmo Rodriguez, Pegaso "Barrancos de Pizarra", Cebreros, Spain The Pizarra vineyards are usually found on metamorphic soils. The wines from here have a different expression, they are always complex, direct and profound. 100% Garnacha, a ripe profile of sweet cherry and cranberry with a touch of spice and pepper. A lush and full bodied mouthfeel with a lingering warmth. Telmo Rodriguez, Bodega Lanzaga, Lanzaga, Rioja, Spain Made from grapes at organic vineyards, Lanzaga represents many things: field blend, bush pruning, organic viticulture and always keeping a limited production of human size. A rich and complex expression of Rioja, a serious and sophisticated wine that ages wonderfully. Get yourself a bottle or two, and send your favorite wines to your loved ones. Looking for pairing suggestions or gift advice? Contact us and chat with our sommeliers!

Glouglou Wines is a group of young wine professionals who choose to live out their biggest passion and spread their love for vino* in Vietnam.

You might have encounter his fabulous gamay or heard about his fantastic fermented grape juice? Here discover how Marcel Lapierre changed our perception about Beaujolais wines. Who is Marcel Lapierre? Little would we know that when Marcel Lapierre took over the family Domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on. The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierre's age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of Glouglou, “They are meant to be devoured.”

[GG] Do you have a specific memory of a moment in your life when you became certain that you wanted to pursue a career as a winemaker? [VB] It's hard to pinpoint the exact moment when I realized I wanted to become a winemaker. In fact, it wasn't something I even considered before I actually became one. I started working in my father's vineyard as a vineyard worker as a punishment for my poor school performance as a kid. It wasn't until later, after working with my father-in-law and marrying my wife Cécile, that I truly understood what it meant to be a winemaker and a vineyard manager. Being a winemaker isn't just about tending to the vines, it's also about making and selling wine, as well as managing employees and the business aspects of the operation. [GG] What has surprised you the most about your job as a winemaker? [VB] As I mentioned before, being a winemaker is not just about working in the vineyard, but also about making wine. Nowadays, the job requires much more than that. Administrative paperwork can be a significant psychological burden in our profession, and it's something that often takes people by surprise. On the bright side, one of the best parts of the job is meeting people who are genuinely interested in what we do. It's incredibly rewarding to talk to passionate individuals who share our love for winemaking and who dream of becoming winemakers themselves. These conversations are a delight, and it's always a pleasure to share our knowledge about the craft and the process of making each specific wine. [GG] How has your job as a winemaker evolved over the past 10 years? [VB] I'm not sure if I'm answering the right question, but one significant change I've noticed among Champagne winemakers over the past decade is the emphasis on terroir in their cuvées. Ten years ago, we didn't talk about terroir in Champagne, and we had never heard of specific vineyards, villages, or terroirs. However, today, every winemaker who wants to stand out from the large Champagne houses and merchants highlights their terroir, cru, or village. This is because winemakers understand that consumers want to know where the grapes come from, how they were grown, and the methods used to make the wine, which is often impossible to know with large Champagne houses. Are you a fan of Champagne and looking for a winery with a rich family history and tradition? Look no further than Champagne Pertois-Moriset! This independent family estate has been producing exceptional wines since 1951, and their commitment to quality and excellence has been passed down through generations. [GG] If you weren't a winemaker, what would you be doing? [VB] To be honest, I'm not sure. I love traveling, being in nature, and the mountains. I also love wine. Perhaps I'll end up working in a restaurant or a wine shop in the mountains, or like you, working in the wine industry abroad. [GG] What is your favorite place in Champagne, not necessarily related to wine? [VB] The best place for me is with my friends! It's not necessarily my vineyards or my winery (even though I love them), but being with my friends is definitely where I prefer to be. [GG] Could you share an interesting story or anecdote about your winery or your wines that you particularly enjoy telling? [VB] I have a true anecdote to share, back when I first started working with my father-in-law. During harvest, he told me, "you know, kid, this plot we're picking right now, my father used to say it was the best one in the vineyard." I replied, "then why do you sell the grapes from this plot to the wine merchants?" He couldn't give me a convincing answer, so the following year, I decided to make my first single vineyard wine called "Les Jutées" just to see if my grandfather-in-law was right or not. [GG] Is there any personal characteristic of yours that can be found in your wines? Your personal touch? [VB] Without any pretension on my part, I think that now all of our cuvées are purely personal creations. In any case, there is not much left of my father-in-law's classic style. [GG] If we were to dive into your personal wine cellar, what would we find? [VB] We have a lot of French wines from all regions of France, but not only. We also have foreign wines such as Californian or Italian wines. Here are a few examples: in Corsica, we have Vaccelli or Clos Venturi; in the Loire Valley, there is La Grange Typhaine in Montlouis-sur-Loire, Denisot in Sancerre, and Fred Niger around Nantes. In Burgundy, there is Bruno Colin in Chassagne, and in the Rhône, we have Vieux Télégraphe, and so on. [GG] What is your favorite drink after work? [VB] "After work, a good beer, of course!" [GG] What is your go-to food and wine pairing? [VB] Honestly, I don't mind opening a bottle worth 80/100€ with a pizza. As long as my guests and I enjoy it! [GG] Can you describe the "Assemblage" cuvée without describing the wine? [VB] Without describing the wine, I would simply say that it's the perfect bottle to discover our estate and enjoy without breaking the bank. Both a novice and a seasoned wine enthusiast will be able to enjoy it for a very reasonable price. Thank you Vincent for taking time to answers our questions and we are looking forward to welcome you again in Vietnam in November 2023 where we will host a few events together. READ MORE ABOUT PERTOIS MORISET! The House's story began with the marriage of Yves Pertois and Janine Moriset, two former winemaking families in the Côte de Blancs. In 1951, they created the brand Pertois-Moriset, which has since flourished with the addition of Dominique and Florence and is now managed by their granddaughter Cécile and her husband Vincent. With over 20 hectares of vineyards spanning two terroirs, Champagne Pertois-Moriset produces a diverse range of wines that capture the essence of the Champagne region. The Côte de Blancs, with its Grand Cru designation and 100% Chardonnay predominance, covers approximately 13.4 hectares. Meanwhile, the Coteaux Sézannais, comprising 60% Pinot Noir and 40% Chardonnay, covers approximately 7.3 hectares. As a family estate, Champagne Pertois-Moriset is committed to producing exceptional wines that reflect their unique history and tradition. Whether you're a wine connoisseur or a casual drinker, a visit to this esteemed House is sure to be an unforgettable experience. With each sip of their delicious Champagne, you'll taste the passion and expertise that has been passed down through generations of this exceptional family estate. SUSTAINABILITY IS THE KEY! Champagne is loved by many as one of the best sparkling wines in the world. But, sadly, the way it is produced has been causing harm to the environment. That's why some Champagne producers, like Champagne Pertois Moriset, are taking steps to reduce their impact on the environment by using sustainable practices. They are trying to make sure that they can keep making Champagne for generations to come without causing any harm to the earth. To protect the vines and grapes from pests, such as moths, Champagne Pertois Moriset uses a special technique that involves the use of pheromones. These are natural "chemicals" that mess up the mating behavior of pests and reduce their numbers without any harmful pesticides. This helps the vineyard to stay healthy and sustainable, without harming the environment. In winter, the vineyard naturally grows grass, which promotes healthy soil and prevents soil erosion. In summer, the soil is ploughed to keep it aerated and encourage the growth of helpful microorganisms. All the machines used for vineyard management are electric, so they don't produce harmful emissions that damage the environment. These sustainable practices not only protect the environment, but they also ensure that the vineyard stays healthy and produces high-quality grapes for delicious Champagne. One of the natural methods used is the practice of sexual confusion. This involves the use of pheromones to disrupt the mating behavior of certain pests, such as moths. This technique reduces the numbers of pests and, in turn, the need for chemical pesticides. The result is a vineyard that is not only sustainable but also environmentally friendly. In addition, the vineyard naturally grasses its vineyards in winter, promoting soil health and minimizing erosion. During summer, the soil is ploughed, which helps to aerate it and promote the growth of beneficial microorganisms. All mechanical work is carried out using a 100% electric tractor, reducing the carbon footprint of vineyard management. By adopting these sustainable practices, Champagne Pertois Moriset is promoting environmentally friendly practices and producing high-quality organic wines. Their sustainable approach to vineyard management ensures that their vineyard remains healthy, vibrant, and in harmony with the natural ecosystem surrounding it. In summary, Champagne Pertois Moriset is a great example of how to make Champagne without hurting the environment. They're doing this by using sustainable practices that not only protect the earth, but also promote healthier ways of growing grapes. They're showing that it's possible to make Champagne in a way that's good for everyone, including future generations.

In the world of winemaking, a domain traditionally dominated by men, a remarkable shift is taking place. Women winemakers are not only making their mark but are also redefining the industry with their unique perspectives, innovative techniques, and uncompromising dedication to quality. As we approach Women's Day, it's the perfect time to celebrate the achievements of four such trailblazers: Arianna Occhipinti, Elisabetta Foradori, Camille Lapierre, and Nathalie Tollot-Beaut. Their stories are not just about winemaking; they are about passion, resilience, and breaking the mold in pursuit of excellence. A Toast to Women Winemakers The rise of women in winemaking is a testament to the industry's evolving landscape, where diversity and quality go hand in hand. These women have carved out a niche for themselves, overcoming stereotypes and bringing fresh perspectives to the art of winemaking. Their journeys inspire not only aspiring female winemakers but also anyone who appreciates the deep-rooted tradition and innovation in winemaking. Breaking Stereotypes The wine industry, like many others, has its share of stereotypes and gender biases. However, women like Arianna Occhipinti, Elisabetta Foradori, Camille Lapierre, and Nathalie Tollot-Beaut are breaking these barriers, showcasing that skill, vision, and passion know no gender. Their success stories serve as a beacon of change, encouraging more women to pursue their dreams in the winemaking world. The inclusion of women in winemaking roles has introduced new ideas, techniques, and styles, enriching the wine industry's diversity. This shift towards more inclusive representation brings a broader range of flavors, stories, and experiences to wine lovers worldwide, enhancing the global wine culture. Arianna Occhipinti: A Beacon of Natural Winemaking From a young age, Arianna Occhipinti was drawn to the vineyards of Sicily, where she later established her eponymous winery. Her approach to winemaking is deeply rooted in respect for nature, with a focus on biodynamic practices and minimal intervention. Occhipinti's wines are a reflection of her philosophy: pure, expressive, and grounded in the terroir of her beloved Sicily. Elisabetta Foradori: The Teroldego Queen Elisabetta Foradori has dedicated her life to elevating the Teroldego grape, a variety native to the Trentino region of Italy. Through her commitment to biodynamic farming and natural winemaking, Foradori has not only preserved a piece of Italian wine heritage but has also elevated the profile of Teroldego on the global stage. Her wines are celebrated for their depth, complexity, and unmistakable connection to their origins. Camille Lapierre: Continuing a Legacy Camille Lapierre, alongside her brother Mathieu, has continued the legacy of their father, Marcel Lapierre , a pioneer of natural winemaking in Beaujolais. Under their stewardship, the Lapierre estate remains at the forefront of the natural wine movement, producing wines that are vibrant, terroir-driven, and utterly delightful. Camille's work underscores the importance of tradition, family, and the natural beauty of wine. Nathalie Tollot-Beaut: Excellence in Burgundy Nathalie Tollot-Beaut, of the esteemed Domaine Tollot-Beaut in Burgundy, France, represents the fifth generation of her family's involvement in winemaking. Her wines, crafted from some of Burgundy's most cherished terroirs, are renowned for their elegance, balance, and expressive character. Nathalie's contributions to the domaine highlight the blend of tradition and innovation that characterizes the best of Burgundy. The Impact of Women Winemakers The influence of women winemakers extends beyond their vineyards and cellars. They are changing perceptions, improving wine quality, and contributing to the industry's growth and diversity. Their work demonstrates that the future of winemaking is not just about maintaining traditions but also about embracing change and inclusivity. Supporting BCNV with Our Woman & Wine Campaign This Women's Day, we are proud to launch our Woman & Wine campaign , celebrating the achievements of women in winemaking and supporting a cause close to our hearts. We pledge to donate 20% of our profits to the Breast Cancer Network Vietnam (BCNV), aiding in their mission to support those affected by breast cancer. By participating in our campaign, you're not just enjoying exquisite wines; you're also contributing to a meaningful cause. FAQs Celebrating Diversity and Excellence As we raise our glasses to Arianna Occhipinti, Elisabetta Foradori, Camille Lapierre, and Nathalie Tollot-Beaut, let's remember the broader message of Women's Day: celebrating diversity, strength, and the pursuit of excellence. These women, through their dedication to winemaking, remind us of the beauty of following one's passion and the impact of leading by example.

In the swirling dance of global wine trends, a subtle yet profound shift is capturing the palates of enthusiasts and casual drinkers alike: the rise of lower-alcohol wines. This movement, far from a mere ripple in the vast ocean of the wine industry, reflects a growing desire for wines that complement a lifestyle centered around wellness, balance, and the nuanced enjoyment of food and drink. As we explore this trend, it's crucial to understand its roots, its implications for wine culture globally, and its particular resonance in climates like Vietnam's, where the fusion of weather and cuisine creates a unique canvas for wine enjoyment. The Global Shift Towards Lower-Alcohol Wines Across the globe, from the sun-drenched vineyards of Europe to the innovative wineries of the New World, there's a notable shift towards producing wines with lower alcohol content. This trend isn't merely about reducing intoxication levels; it's about enhancing the wine-drinking experience—making it more digestible, more enjoyable, and more suited to a variety of occasions and cuisines. Lower-alcohol wines, typically defined as those with an alcohol content below 12.5%, are gaining popularity for several reasons. Firstly, they offer a more balanced taste, allowing the subtleties of the grape and terroir to shine through without being overshadowed by the heat and weight of higher alcohol levels. Secondly, they cater to health-conscious consumers who seek to moderate their alcohol intake without sacrificing the pleasure of a good glass of wine. Nu comme un verre bottle Why Lower-Alcohol Wines Suit the Vietnamese Climate and Cuisine Vietnam's tropical climate, characterized by warmth and humidity, naturally predisposes its residents and visitors towards beverages that refresh rather than weigh down. Higher-alcohol wines can feel overly potent and less refreshing in such conditions, whereas lower-alcohol alternatives offer a delightful reprieve, keeping the palate cleansed and invigorated. Furthermore, the intricate balance of flavors in Vietnamese cuisine—with its emphasis on fresh herbs, vibrant spices, and a delicate interplay of sweet, sour, salty, and umami—pairs beautifully with the subtlety of lower-alcohol wines. These wines, with their lighter body and more nuanced profile, complement rather than compete with the food, enhancing the dining experience by elevating the flavors of both the dish and the drink. The Health and Wellness Perspective The global trend towards wellness and moderation in consumption finds a harmonious partner in lower-alcohol wines. These wines align with the modern diner's preference for meals and beverages that contribute to a healthy lifestyle. The reduced alcohol content means these wines are more digestible, reducing the risk of discomfort that can sometimes accompany the consumption of higher-alcohol beverages, especially in warmer climates or when paired with certain foods. Moreover, for those looking to enjoy the social and culinary aspects of wine without the full intensity of alcohol, these wines offer a compelling option. They allow for the enjoyment of multiple glasses over an extended meal or gathering, facilitating social interaction without overindulgence. Conclusion The emergence of lower-alcohol wines is a testament to the wine industry's adaptability and responsiveness to consumer preferences. This trend underscores a broader shift towards mindful consumption, where the quality of the experience takes precedence over quantity. In Vietnam, and indeed across Asia, where the climate and culinary traditions demand a careful pairing of food and beverage, lower-alcohol wines represent not just a choice but a celebration of culture, cuisine, and the art of living well. As the appreciation for these wines grows, so too does our understanding of wine not just as a beverage, but as an integral part of a lifestyle that values wellness, balance, and the joy of shared experiences. Whether you're a seasoned wine enthusiast or a curious newcomer, exploring lower-alcohol wines opens up a world of flavors, pairings, and possibilities, perfectly suited to the modern palate and contemporary life.

Ah, natural wines, the unruly child of the vinous world, are skipping through the vineyards of popularity lately. If you've found yourself scratching your head, wine glass in hand, pondering the enigmatic aura surrounding these libations, you're not alone. So, buckle up, pour yourself a glass (make it natural, of course), and let's embark on a vinicultural voyage, debunking the top 4 myths that have been as persistent as a stain from a 1982 Bordeaux. Natural Wine Myths: Natural Wines Are Just a Trend In the ever-swirling goblet of opinions, some naysayers have dismissed natural wines as the latest fad for the bourgeois bohemian. Yet, let us not forget, dear reader, that the roots of natural winemaking burrow deep into the history, intertwining with ancient vines of minimal intervention. This isn't some whimsical trend sparked by a high-society soirée but a resolute march back to the vinous virtues of yesteryear. As the world tiptoes towards sustainability and thumbs its nose at unnecessary additives, natural wine stands tall, not as a fleeting trend but as a testament to time-honored traditions. Natural Wines Lack Quality and Sophistication To suggest that natural wines lack quality and sophistication is to overlook the rich tapestry of flavors and expressions these wines bring to the table. Far from being unsophisticated, natural wines are a celebration of diversity, showcasing a spectrum of tastes from the profoundly traditional to the delightfully unconventional. The unique character of each bottle speaks volumes of its terroir and the winemaker's dedication to crafting wines that are authentic and unadulterated. The variability in flavor is not an indication of inferior quality but a hallmark of the natural winemaking process, where the essence of the grape and its environment are allowed to shine through. Natural Wines Don't Age Well Dispelling the myth that natural wines don't age well requires a sip of understanding and a glass of perspective. While it's true that some natural wines are designed to be enjoyed in the bloom of their youth, many others possess the remarkable ability to evolve and mature with time. These wines, nurtured under the careful watch of their makers, develop a complexity and depth that can only be achieved through the passage of years. Aging natural wine is an art in itself, revealing layers of flavor and texture that speak to the wine's journey from vine to bottle. Natural Wines Are More Expensive The belief that natural wines invariably come with a hefty price tag is a misconception worth clarifying. Like their conventional counterparts, natural wines span a wide range of prices, reflecting factors such as production scale, rarity, and demand. While some natural wines are indeed collectible treasures, commanding premium prices, there exists a vast selection of affordable options that offer exceptional value. The price of a natural wine is not inherently tied to its quality but to the circumstances of its creation, making it possible for wine enthusiasts to explore this fascinating category without breaking the bank. Check out our store for more options. In conclusion, the myths surrounding natural wine often stem from misconceptions or a lack of familiarity with the category. Natural wines, with their deep roots in tradition, diverse flavor profiles, aging potential, and accessible price points, offer a rich and rewarding experience for those willing to explore them. Far from being mere trends, these wines are a vibrant testament to the art of winemaking and the endless possibilities that come from working in harmony with nature.

Introduction to Arianna Occhipinti Arianna Occhipinti is one of the prominent names in the natural wine scene in Sicily. Born and raised on this sunny and windy land, she inherited her love and passion for winemaking from her family. Not just continuing the tradition, Arianna also pioneers in creating and developing new winemaking methods, bringing unique and sophisticated flavors to wine enthusiasts. The Entrepreneurial Journey in Sicily Starting a business in Sicily, a land famous for its vast vineyards, was not easy. Arianna began with the smallest steps, from caring for each vine to understanding every inch of soil. She faced numerous challenges, from harsh weather to technical farming issues. However, with perseverance and a deep love for wine, Arianna overcame all obstacles to build a unique and high-quality wine brand. Unique Vine Growing Methods Arianna applies the traditional albarello vine training method, a special technique that allows the vines to grow robustly and naturally. This method not only helps the vines withstand harsh weather conditions but also produces high-quality grape clusters. On her estate, not only grapes but also a diverse ecosystem with many types of fruit trees and vegetables create a sustainable and rich ecological environment. Philosophy of Natural Winemaking Arianna’s philosophy in producing natural wine is to respect and protect nature. She believes that only when nature is cared for and protected can humans create the best wine products. Arianna uses organic fertilizers and sustainable farming methods, avoiding chemicals and pesticides. Each bottle of her wine carries the mark of sophistication and quality, truly reflecting her nature-connected philosophy. Outstanding Sicilian Wines Arianna has created many distinctive wines, each with its own story and unique flavor. Among them, SP68 Rosso is a perfect blend of Frappato and Nero d'Avola grapes, delivering a light yet vibrant flavor. Il Frappato stands out with its complex aromas of red fruits and flowers, combined with a strong and balanced structure. Cerasuolo di Vittoria is a cultural and historical heritage of Sicily, with a unique and complex flavor. Influence and Mission Arianna Occhipinti is not only a winemaker but also a pioneer in the natural wine movement. She has inspired and led many young generations in the wine industry, encouraging them to pursue sustainable and nature-respecting production methods. Arianna’s influence extends beyond Sicily, with her wines being loved and highly appreciated in the international market. Conclusion Arianna Occhipinti has solidified her position in the natural wine world with significant contributions and high-quality products. Her journey is a story of perseverance, passion, and continuous creativity. Each bottle of Arianna’s wine is not just a commercial product but a piece of art, a testament to her love and respect for nature. Try and experience the unique flavors of Arianna Occhipinti’s wines, and you will understand why she is admired and cherished so much.