International standard, domestically oriented, the Saigon Sommelier Association-hosted Vietnam Best Sommelier 2024 competition just wrapped. And after three preliminary rounds and a Ho Chi Minh City finale, Vietnam’s Best Sommelier 2024 has found its winner who will go to the ASI Best Sommelier of Asia & Pacific competition in Kuala Lumpur in 2025.

The Saigon Sommelier Association (SSA) is on a mission. Founded in 2019 by three young wine enthusiasts, this non-profit organization aims to revolutionize Vietnam’s wine scene. “We want to transform passionate service staff into world-class sommeliers,” Ku Bo, one of the three founders explains. 

Part of that mission meant organizing the Vietnam Best Sommelier 2024. And the journey began on July 18th. Hopefuls in Hanoi, Ho Chi Minh City, and Da Nang faced off in the preliminary round. Many dreams were crushed, but 13 stars emerged.

August 13th saw these top contenders converge in Ho Chi Minh City. The semi-finals were intense. Palates were tested. Knowledge was challenged. The grand finale on August 14th was a spectacle of skill. Glasses clinked. Corks popped. A champion was crowned.

This competition wasn’t just about finding Vietnam’s best sommelier. It was a statement. The SSA proved that Vietnam’s wine culture is rising, one perfectly poured glass at a time.

Vietnam Best Sommelier 2024: A Rising Star Heading To A Global Stage

The Vietnam Best Sommelier 2024 sought to crown a champion who’d fly Vietnam’s flag at the ASI Best Sommelier of Asia & Pacific competition in Kuala Lumpur in 2025.

The remit went far beyond just wine. Contestants faced a gauntlet of challenges, from theory to practice, covering all manner of beverages –  including sake, spirits, tea, coffee, cocktails, and even mineral water – and some culinary know-how. 

A star-studded panel of judges graced the event. Giuseppe Vaccarini, a sommelier legend and 1978 ASI World’s Best, led the charge. Alongside him stood Saiko Tamura-Soga, ASI Vice President for Asia-Pacific, and Jean Bernard Baudron, a mentor to countless Vietnamese sommeliers.

Khanh Vi, SSA Vice President, didn’t mince words. “Our biggest hurdle? Getting the best people to compete,” she said. “But for a first-time event, we lucked out with some real talent.”

Eventually, the competition crowned its champions. Tran Thi Dung Tram from Chapter Dining Hanoi clinched the top spot. And hot on her heels were Vu Duc Linh and Do Phuong Thao, both from Daloc Wines.

So, with palates wetted, we got the inside story from Dung and Linh themselves.

In your own words, who are you and what do you do?

Dung Tram: I’m the Sommelier and Restaurant Manager at Chapter Dining in Hanoi. I’ve really found my calling. I guess growing up in Hue, a city celebrated for its culinary heritage, I’ve always been drawn to the world of food and drink. Surrounded by such a vibrant food culture, my passion for this industry was ignited and has continued to grow.

Duc Linh: I’m Lincoln, Head Sommelier at Daloc-WeWine, Beverage Consultant for Gia Hanoi, and Co-founder of Little Bear in Ho Chi Minh City. My passion for beverages is at the core of everything I do.

How did you prepare for this Vietnam’s Best Sommelier 2024 competition? Were there any particular challenges you had to overcome?

Duc Linh: Balancing my preparation for this competition with my WSET Diploma and Certified Sommelier studies has been demanding. Having reduced my daily service work, I’ve intensified my training closer to the competition. 

The tea component was particularly challenging for me, given my preference for alcoholic drinks!

Dung Tram: Being the first nationwide competition under the ASI standards, it was a groundbreaking event. While my previous experiences with ASI helped, I still needed to dedicate significant time to preparation. I learned not only about wine but also a wide range of beverages and culinary knowledge, such as sake, spirits, tea, coffee, cigars, cocktails, mineral water, and cheese.

The most challenging part for me is always the blind tasting. It’s always full of surprises and requires continuous practice to develop a solid foundation of experience.

At Vietnam’s Best Sommelier 2024, which pairing surprised you the most in the competition and how did you handle it?

Dung Tram: Hmm, maybe i will talk about the most surprising challenge. It was identifying the three types of tea. Many people assume that sommelier competitions focus primarily on alcoholic beverages, especially wine, often overlooking other drinks like tea, coffee, or even mineral water. 

However, I was fortunate to have interacted with experts in the Vietnamese specialty tea industry over the past year. Participating in tea ceremonies and learning about various Vietnamese specialty teas has been invaluable.

Duc Linh: The pairings in this competition were quite intriguing. In the semi-finals, we had to select and explain a pairing with banh mi in just four minutes. For the finals, while serving, the judges would unexpectedly ask us to suggest a pairing for a particular wine with a Vietnamese dish. So, for example, I paired a Brunello di Montalcino with Vietnamese beef wrapped in betel leaves, bo la lot.

How do you see the role of sommelier in Vietnam developing in the coming years?

Duc Linh: The increasing need for skilled sommeliers in Vietnam, coupled with the availability of quality education and training, will undoubtedly accelerate the development of the sommelier community in the country. 

Dung Tram: With Vietnam becoming an increasingly popular destination for fine dining, thanks to the influence of guides like MICHELIN Guide and the Asia’s 50 Best, the demand for skilled sommeliers is on the rise. While foreign candidates were once highly sought after for these roles, the growing pool of talented Vietnamese sommeliers is now challenging the status quo. As the industry evolves, Vietnamese sommeliers are finding more opportunities to showcase their skills on the global stage.

What advice do you have for next year’s contestants or those who are looking to become sommeliers?

Dung Tram: For aspiring sommeliers, my advice is to be a lifelong learner. Absorb knowledge from books, articles, and, above all, from your peers. Collaborating with other sommeliers can really accelerate your growth and deepen your understanding.

Duc Linh: As a sommelier, we need to take a broader perspective, paying closer attention to the connections between beverages and cuisine, especially Vietnamese cuisine. 

If you could share one interesting piece of information about wine with the world, what would it be?

Duc Linh: Each bottle of wine is a tale told by the winemaker. I suggest you look into it when trying the new wine. 

Dung Tram: Wine carries a rich tapestry of history, culture, geography, climate, and even scientific elements. It’s a shared experience that connects people from all walks of life.

Finally, given the opportunity to have a wine cellar stocked with any grape, what would be your top pick and why?

Dung Tram: Riesling is my current favorite. Its versatility is unmatched, from dry and crisp with vibrant acidity to off-dry and sweet. I love its aging potential, developing layers of complexity that only improve with time.

Duc Linh: If I had an unlimited budget, Champagne would be my top choice. I love sharing this sparkling wine with others. As Napoleon famously put it, “In victory, you deserve Champagne, In defeat, you need it.”