Tet (Lunar New Year) is not only a time for family reunions, but also a time when traditional feasts are prepared to perfection, symbolizing abundance and good fortune for the new year. Besides familiar dishes like banh chung (sticky rice cake), braised pork, fried spring rolls, and pickled onions, choosing the right wine will enhance the harmonious and refined flavors of the food. Each Tet dish has its own unique characteristics in terms of richness, saltiness, sweetness, or sourness, and when paired with the right wine, the culinary experience becomes more complete. Therefore, choosing the right wine for each Tet dish is not just about enjoyment, but also an art of elevating the spring feast.

Basic principles for pairing wine with dishes during Tet (Vietnamese New Year).

Pairing wine with traditional Vietnamese Tet dishes is a fascinating cultural exchange. Because Tet dishes are often diverse in flavor (salty, sweet, fatty, sour), you can apply the following "golden rules" to elevate your feast:

1. The Principle of Body Weight Balance

A flavorful dish should be paired with a full-bodied wine, and vice versa.

• Light dishes (Seafood, salads, appetizers): Choose a light, delicate white wine such as Sauvignon Blanc or Pinot Grigio .
• For hearty dishes (braised pork, beef in red wine sauce): Full-bodied, structured red wines like Cabernet Sauvignon or Syrah/Shiraz are needed to prevent the flavors from overpowering the food.

2. Dealing with Fat and Salt

Sticky rice cakes (Bánh chưng), jellied meat (Thịt đông), or pork head cheese (Giò thủ) are usually high in fat.

• Fatty flavor: High-acid or sparkling wines (Sparkling/Champagne) are needed to "cut" through the fat, leaving a fresher palate after each bite.

• Salty flavors: Dishes like pickled vegetables and dried shrimp with pickled shallots, when paired with a slightly sweet wine (such as Riesling or Moscato ), create a wonderful balance.

3. Pay attention to the tannin and spiciness levels.

• Avoid high tannins with spicy foods: If the dish contains a lot of chili or pepper, a red wine that is too tannic (high in tannins) will make the spiciness more intense and unpleasant. In this case, a lighter red wine (like Pinot Noir ) or rosé would be more palatable.
• Tannins and Protein: Tannins in red wine pair extremely well with the protein in red meat (such as beef and lamb), making the meat more tender and the wine smoother.

4. Similarities in Flavor

Try combining scents that have similar characteristics:

• White wine with herbal notes pairs well with chicken boiled with lime leaves.
• Red wines with oak and smoky notes pair well with grilled meats or sausages.

Here are some quick suggestions for a Tet feast:

Dish	Recommended wine type
Banh chung, banh tet	Full-bodied white wine (Chardonnay) or sparkling wine
Braised pork belly	Full-bodied red wine (Merlot, Cabernet Sauvignon)
Boiled chicken with lime leaves	Sauvignon Blanc (A bright, acidic white wine)
Salad/Pickled Onion Salad	Sweet, light white wine (Riesling)
Frozen meat	Light red wine or Rosé

Tip: If there are too many mixed dishes at the party, a bottle of Rosé or Sparkling wine is often the safest choice because they are extremely versatile and easy to drink.

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Suggestions for pairing wine with popular Vietnamese dishes.

To pair wine with Vietnamese dishes—which are renowned for their balance of sour, spicy, salty, sweet flavors and abundant herbs—we need versatile wines.

Here are specific suggestions for each popular food group:

1. Spring rolls and salads (Appetizers)

This group is characterized by the sweet and sour taste of the fish sauce, the crispness of the vegetables, and the delicate flavor of the shrimp and boiled meat.

• Wine type: White wine with high acidity and fruity or herbal aromas.
• Suggestion: Sauvignon Blanc or Riesling (dry variety - not sweet) .
• Reason: The lemon, grapefruit, and grassy notes of Sauvignon Blanc pair perfectly with herbs (basil, coriander) and help to highlight the sweetness of seafood.

2. Fried dishes (Spring rolls, Vietnamese savory pancakes)

These dishes are very greasy and have a crispy crust.

• Wine type: Sparkling/Champagne or Baked Chardonnay .
• Suggestion: A bottle of Prosecco or Cava .
• Reason: The tiny bubbles and sharp acidity act like a "broom," sweeping away the grease on your tongue, making the second bite just as delicious as the first.

3. Flavorful braised dishes (Braised pork, Braised fish in clay pot)

Its characteristics include a salty, rich flavor and often a reddish-brown color from the caramel sauce (caramelized sugar syrup).

• Wine type: Medium-tanned red wine with distinct aromas of ripe red fruit.
• Suggestion: Merlot or Pinot Noir .
• Reason: Merlot has a smooth texture and is less astringent, so it won't negatively interact with the saltiness of the fish sauce; on the contrary, it will enhance the sweetness of the meat.

4. Grilled dishes (Bun cha, Beef grilled with betel leaves)

Vietnamese grilled dishes typically have a distinctive smoky aroma and are seasoned with lemongrass, garlic, and onion.

• Wine type: Medium to Full-bodied Red Wine .
• Suggestion: Shiraz/Syrah or Malbec .
• Reason: These wines often have notes of black pepper and spices, very similar to the fragrant lemongrass and smoky flavor of grilled meat.

5. Spicy dishes (Hue-style beef noodle soup, Thai hot pot)

Spice is the enemy of wines with high alcohol content and strong tannins.

• Wine type: Rosé or light, sweet (off-dry) white wine .
• Suggestions: Gewürztraminer or Moscato .
• Reason: The subtle sweetness of the wine will temper the spiciness of the chili, while the rose and lychee notes of Gewürztraminer are perfectly suited to the complex spices of Vietnamese cuisine.

Quick summary table

Dish	Preferred type of wine	Note
Beef pho	Pinot Noir	The light red wine doesn't overpower the delicate flavor of the broth.
Bun cha	Syrah / Shiraz	Pairs well with lemongrass and charcoal-grilled meat.
Broken rice	Rosé (Rosé Wine)	Versatile, it pairs well with both grilled ribs and pickles.
Steamed seafood	Chardonnay	The subtle richness of the wine complements the sweetness of the shrimp and crab.

Here's a tip for you: Since most Vietnamese dishes use fish sauce (which is high in protein and salt), prioritize wines with good acidity and low tannins .

Which bottle of wine should I choose for my Tet (Lunar New Year) feast?

Choosing wine for a Tet feast requires flexibility because the menu often combines many flavor groups, from rich and creamy banh chung (rice cakes) and savory braised meat to tangy pickled onions and cucumbers.

Here are three of the best wines you can confidently choose for your New Year's Eve dinner:

1. Red Wine: Primitivo (Italy) - The "King" of Southern Vietnamese feasts.

If the feast includes braised pork, sausages, or dishes with a slightly sweet flavor, then Primitivo is the perfect choice.

Flavor: Very rich, with aromas of ripe plums and blackcurrant jam, and a naturally sweet aftertaste (not from added sugar).

Why choose it? It's not as harsh as Cabernet Sauvignon. The alcohol content is usually high (14-15%), making it very potent yet smooth and velvety. It's perfect for those who like a rich flavor but are wary of harshness.

2. Red Wine: Pinot Noir (France/New Zealand) - The perfect pairing for boiled chicken.

This is for those who appreciate subtlety and elegance.

Flavor: Delicate, with notes of strawberry, cherry, and a hint of damp earth and herbs.

Why choose this wine: This is a rare red wine that can perfectly complement chicken boiled with lime leaves or jellied meat . It doesn't overpower the sweetness of the chicken but instead enhances the aroma of the lime leaves.

3. White Wine: Riesling (Germany/Australia) - The "nemesis" of pickled onions and shallots.

A Tet celebration without pickled onions is incomplete, but pickled onions paired with red wine is a disaster (the sour and salty taste of the onions will make the red wine bitter).

Flavor: Aromas of white flowers and green apples, with a particularly high acidity.

Why choose it: A bottle of Riesling with a slight sweetness (off-dry) will neatly handle the sourness and pungency of pickled vegetables, pickled onions, and even pig ear salad. It's like a premium glass of lemonade that awakens the taste buds.

4. Sparkling Wine: Prosecco (Italy) - A joyful start to the new year.

Forget about those dry wines to give to guests; for a New Year's aperitif, it's all about popping those jumbo bottles of wine – that's the real fun!

Flavor: Refreshing, with notes of pear and apple, and tiny bubbles.

Why choose this: It's cheaper than Champagne but tastes great. It pairs well with all kinds of fried foods like spring rolls and battered shrimp. After drinking this and eating a piece of sticky rice cake, you'll feel much lighter in your stomach.

Here's a menu of "variations" to help you avoid getting bored:

Instead of Cab Sauvignon...	Try it now...	To eat with...
Astringent, strong	Primitivo / Negroamaro	Braised pork with eggs, Grilled beef
Rigid	Pinot Noir	Boiled free-range chicken, Roast duck
Dry	Riesling (mildly sweet)	Pickled vegetables, lotus root salad
Too familiar	Prosecco / Moscato	Spring rolls, Tet jam, watermelon seeds

Some things to keep in mind when enjoying wine during Tet (Vietnamese New Year).