Vietnam is a breathtaking South-East Asian country with immense natural beauty, mountains, paddy fields, long coastline and beautiful landscape all over the country. It is also developing an incredible wine culture that is quickly become addictive. This country has emerged on the wine radar of the world since 2000. Due to year round warm climate and fine vineyards in the southern region of Vietnam, it can harvest up to three times a year. Some grape varieties can produce fruit from their new cuttings within a year. Further, with the advantage of having an abundance of local fruitions, wine has been made not just from grapes but from other exotic fruits.


This article presents some new concepts of wine manufacture, and highlights that wineries in this attractive country are waiting to be discovered by wine enthusiasts.



The main viticulture region of Vietnam is in NinhThuan province called a desert in the high humidity tropical country; the winery industry is in Dalat city, known to have temperate climate, which is ideal for brewing wine.

According to the laid down development strategy of agriculture and rural development in Ninh Thuan, grape acreage in this region increased to 3,200 hectares, giving it a total output of over 60,000 tons per year. The main grape varieties planted in this region are Cardinal and Chambourcin. They are now focusing on developing many imported grape varieties from France, including black grapes like Black Queen. Ninh Thuan, as the largest viticulture region in Vietnam, and has grown as a center of winery industry. Tasting a glass of wine based on the platform by the spouse between grapes and cane sugar, one will surely have a refreshing feeling experiencing the flavor of heaven and earth. They will sense the fragrance of sunny climate and wind, and the romance blended by a hot golden desert along with a cool blue beach that typifies Vietnam.

Leaving the cactus land, you can continue exploring different flavor of wine in the beautiful mountain city of Dalat. This is a city of thousand flowers, where one can enjoy a glass of wine of international standards in the tasting rooms of the local manufacturers leading the domestic market, such as DalatBeco, Ladofood and VinhTien wine.



Visualizing that grape wine is not its strength, Vietnamese entrepreneurs started experimenting and soon produced a wine from red dragon fruit. They took advantage of a raw material available in plenty in BinhThuan and NinhThuan provinces. Vietnam is a country with the largest area under dragon fruit cultivation of over 250,000 hectares.


In the year of 2014, Thanh Long Co. Ltd produced and marketed 8,000 liters of red dragon wine. This new product quickly attracted the attention of domestic and foreign customers. The company has invested 20 hectares of red dragon fruit cultivation for producing this type of wine. Now, this winery can process 2 tons of dragon fruits per day with a capacity to produce 40,000 liters of red dragon wine per year.

The process of producing wine from red dragon fruit is very exhaustive. The purchased fruits are peeled and made into pulp; then the centrifuge method is used to separate the grain and liquid. Every 5 kg of dragon fruit produces 1 liquid liter. They are then brewed for 1 year to convert into wine. The red liquid is mixed with some additives, and then put into cool rooms. Finally, this liquid is incubated in tanks and it takes another year for it to be bottled and sold as table wine. This type of wine has 12 % alcohol content with a mild aroma, and bright red color.

Regarding physicochemical traits, such as pH, prix, cellulose, the percentage of meat and liquid etc., the red dragon fruit and grapes are about the same. According to the manufacturer, red dragon fruit are superior with many vitamins and nutrient contents that are good for health. Red dragon fruits especially contain lycopene, a natural antioxidant that can inhibit cancer cells, help reduce heart diseases and are found to be good for high blood pressure.



Myrtle wine has been a popular wine in Vietnam for the last decade. In 2000, this new wine industry was first developed in Phu Quoc, the largest island located in the south of the country. This island is like a valuable pearl due to its deep green foliage and extensive natural beauty. Myrtle is one of the plants grown on this fascinating island. The bloomed flowers in the trees give fruits all the year-round. Myrtle fruits are dark purple with a tart sweet taste and distinctive odor containing many antoxyanozit pigment, tannin and sugar.

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To make wine, manufacturers prefer the fruits of spring time that are found to be better in quality, have higher sugar content and, therefore, are more nutritious. The fruits are washed, sugar added, and fermented in anaerobic environment for several months. Under the effect of natural probiotics from the pods, and sugar available in the fruits and additive sugar, they ferment into wine. The product is red wine, spicy sweet and sour, similar to grape wine with a concentration range of 10 -14%.

In Vietnam, myrtle wine is considered a preferred one for its health benefits and piquant taste. According to manufacturers, this wine is good for the digestive system that extracts the heavy, undigested food, especially sea food.

A wine tour vacation to Vietnam is an ideal opportunity to try and experience something different, and also to see a beautiful destination. One doesn’t have to be a wine connoisseur to enjoy this type of vacation, and that’s what makes it so appealing. So why not become one of the first to experience this tour in a fantastic country that is rapidly emerging on the travel scene. This wine tour intertwines the wine lover’s taste with that of the travelers into one unique tour with the tour guides enthusing Vietnamese wines and sharing their knowledge about the natural beauty and wonders of the country.


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