Vietnamese wine

landmines left over from the Vietnam War.^[1]

microclimates where viticulture could thrive. The Gulf of Tonkin, Mekong and Red Rivers also have a tempering effect on the climate. Due to the year round warmth, vineyards in the southern region of Vietnam can produce a harvest up to three times during the course of a calendar year. Some plant varieties can produce fruit from new cuttings within a year of their planting.^[1]

grapevines off the ground to where some of the humidity is ventilated which reduces the risk of powdery mildews developing. The grape bunches are shaded by the canopy of the vine which reduces the yields.^[2]

Phan Rang – Tháp Chàm where Vietnam's first commercial winery Thien Thai Winery is located.^[1]

local fruits. The British firm Allied Domecq and Australian winemakers were working on introducing more international grape varieties into the region as well as experimenting with sparkling wine production. Many new vineyards sites are being planted in areas recently demined.^[1]