How to Choose a Wine at Đông Vui

You do not need to know every grape or wine region to choose well.

Start with three questions:

Do you want white, rosé, red or sweet wine?

Do you prefer something light and refreshing, or richer and fuller?

What food is coming to the table?

At Đông Vui, one table may include seafood, curry, pizza, steak, tacos and Vietnamese dishes. The aim is not to find one “perfect” pairing. It is to choose a wine that suits the food, the weather and the people sharing it.

Choose quickly

For something light, dry and refreshing, look for:

• Sauvignon Blanc

• Pinot Grigio

• Viura

• dry rosé

These work especially well with seafood, salads, sushi and lighter dishes.

For a richer white wine, choose Chardonnay. It is a good match for chicken, creamy pasta, grilled fish and mild curry.

For something aromatic or slightly softer, try Riesling or Gewürztraminer. Both can work well with spicy Asian food and curry.

For an easy, smooth red, look for Merlot, Tempranillo or one of the Dalat red blends.

For steak, lamb or BBQ, choose Cabernet Sauvignon, Malbec, Syrah or Shiraz.

For something sweet, the menu includes Château Dalat Honey Wine, sweet red wine and an Australian Botrylis Sémillon.

White wines

Sauvignon Blanc is usually fresh, crisp and citrusy. It is one of the safest choices for seafood, salads, sushi and dishes with herbs or lime.

Chardonnay is rounder and richer. Some are bright and tropical, while others are fuller and toastier. Choose it for chicken, creamy sauces, grilled fish or mild curry.

Riesling is light and aromatic, with fruit and citrus character. It is particularly useful with Indian curry, Vietnamese food, tacos, seafood and spicy dishes.

Gewürztraminer is floral, honeyed and gently spicy. It pairs well with curry, poultry and mild cheeses.

Pinot Grigio and Viura are light, clean choices for seafood, appetizers and sushi.

Rosé wines

Rosé is one of the most flexible choices for a warm evening.

The menu includes dry, refreshing rosés suited to grilled fish, salads, sushi, sashimi and spicy Asian dishes. It also includes a lightly sparkling Pink Moscato, which is fruitier and softer.

Rosé is a useful choice when a table is ordering several different kinds of food.

Red wines

Cabernet Sauvignon is darker, firmer and more structured. It suits beef, lamb, grilled meats and BBQ.

Merlot is softer and smoother, with ripe red-fruit character. It works well with pork, pasta, BBQ and meat-based rice dishes.

Malbec is fuller and velvety. It is a natural partner for steak, roast lamb and grilled meat.

Syrah and Shiraz are two names for the same grape. These wines are usually rich, ripe and spicy, making them good with beef, lamb, pizza, Indian food and cheese.

Tempranillo is fruit-forward and approachable. Try it with pork, tapas, grilled meat or Vietnamese beef dishes.

The menu also includes Italian reds such as Montepulciano d’Abruzzo and Nero d’Avola, both well suited to grilled meat, stews, pasta and tomato-based sauces.

Pairing wine with food at Đông Vui

A few simple starting points:

• Seafood BBQ: Sauvignon Blanc, Pinot Grigio, Viura or dry rosé

• Thai or Indian food: Riesling or Gewürztraminer

• Pizza or tomato pasta: Merlot, Montepulciano or Nero d’Avola

• Burgers, steak and grilled meat: Cabernet Sauvignon, Malbec or Syrah

• Tapas and mixed snacks: Viura, Tempranillo or rosé

• Cheese: Gewürztraminer, Shiraz or sweet wine

The sauce and seasoning often matter more than the main ingredient. Spicy food usually works better with fresh, aromatic wines than with very tannic reds.

Glass, carafe or bottle?

The wine menu offers 150 ml and 300 ml servings, 500 ml carafes and full bottles.

A glass is useful when you want to try one style. A carafe works well for two people or for a table that wants both white and red. A bottle makes sense when the group agrees on one wine.

Still unsure? Tell the bar what you are eating and whether you prefer your wine dry or sweet, light or full-bodied.