The Wine Culture in Bali

Bali has always been a sensory haven, but this year, one cultural shift is making waves in its hospitality scene: a growing appreciation for quality wine. As the island attracts more international tourists, the demand for premium wines, from local vineyards to global imports, is reaching new heights.

In this guide, we explore everything you need to know about Bali’s wine culture: local winemaking, imported vintages, rising wine bars, and the island’s most prestigious wine cellar at Apéritif Restaurant.

Why is Bali’s Demand for Wine so High?

With millions of tourists visiting Bali each year, the island’s beverage preferences are diversifying. What was once a landscape dominated by Bintang beer and mojitos is diversifying into wine and other drinks from around the world.

Modern travellers, especially from Europe, Australia, and the US, bring with them sophisticated wine palates. Restaurants, resorts, and bars now strive to offer curated wine lists to meet the rising demand.

“Whether it’s a sunset toast in Seminyak or a multi-course meal in Ubud, wine is now part of the Bali experience.”

Local Winemaking in Bali

Many travellers to Bali ask – Is there local wine in Bali? Indonesia’s tropical climate isn’t naturally suited to wine grapes, but local wineries like Hatten Wines and Sababay Winery are changing the narrative.

Hatten Wines

• Based in North Bali
  
  
• Uses native grape varieties (Alphonse-Lavallée, Belgia)
  
  
• Offers dry whites and rosés popular with beachgoers
  
  

Sababay Winery

• Blends European winemaking with Indonesian terroir
  
  
• Creates sparkling wines, Cabernet blends, and Muscat
  
  
• Emphasizes sustainable farming and quality control
  
  

These producers are earning respect regionally and abroad, and their bottles often feature on upscale menus across the island.

It is worthwhile to mention that although there is locally made wine and the quality is improving, many travellers note that it does not compare to the quality of wines from typical wine destinations like Australia, Chile, Italy, France and New Zealand.

Is There Imported Wine in Bali?

Despite local progress, imported wines remain key to meeting global standards. Restaurants and luxury resorts import labels from:

• France (Bordeaux, Champagne, Burgundy)
  
  
• Italy (Chianti, Barolo)
  
  
• Australia (Barossa Valley, Margaret River)
  
  
• Spain (Rioja, Tempranillo)
  
  
• United States (Napa Valley, Sonoma)
  
  

Imported wine in Bali is taxed heavily but remains in high demand due to its quality and reputation. Sommeliers frequently recommend lighter reds and crisp whites suited to Bali’s tropical climate.

Apéritif Restaurant: Bali’s Biggest Wine Cellar

A fine dining restaurant located in Ubud – Apéritif Restaurant, holds the title of Bali’s biggest cellar of wine.

The restaurant boasts the island’s largest wine cellar, featuring over 180 curated labels from all major wine-producing regions. Their collection includes:

• Burgundy’s iconic Domaine de la Romanée-Conti
  
  
• Aged Barolos and Brunellos from Italy
  
  
• Vintage Champagnes like Dom Pérignon and Billecart-Salmon
  
  
• Australian Penfolds Grange and Henschke Hill of Grace
  
  
• Rare New World labels from Chile, Argentina, and South Africa
  
  

View their full wine list.

Sommelier Jean-Benoit Issele guides guests through impeccable pairings for Apéritif’s degustation menus. Whether it’s vegan fine dining or a romantic candlelight dinner, each pairing is customised.

New to Bali – Boutique Wine Bars

Beyond five-star restaurants, wine bars are becoming Bali’s hottest new trend. From Canggu to Ubud, small venues now offer curated wine flights, natural wines, and low-intervention bottles.

Popular Wine Bar Spots

• Mosto (Canggu) – Natural wine bar with sustainable sourcing
  
  
• Folie Kitchen (Berawa) – Casual French bistro with a bold wine list
  
  
• Vin+ (Seminyak) – Long-established and known for extensive global selections
  
  
• Belle Wine Bar & Grazing Boards (Ubud) – Offers boutique wines by the glass and bottle, paired with artisanal cheeses and charcuterie in an intimate setting
  
  

These bars cater to a younger, more adventurous audience and shift Bali’s image from “beer and beach” to “wine and conversation.” They often host tastings, workshops, and wine-and-cheese nights to make wine approachable and fun.

Wine Culture Infrastructure is Improving

• Wine importers and distributors are expanding their logistics chains, making it easier for venues to access fresh stock
  
  
• Sommelier training programs are gaining traction, and many restaurants now employ certified wine professionals
  
  
• Retail wine shops in Seminyak and Sanur make premium wines accessible for villa guests and expats
  
  

This infrastructure development supports not only hospitality venues but also locals who want to explore wine culture at home.

Conclusion

Bali’s wine culture is no longer a niche. Whether you’re sipping a crisp Albariño in a beach bar or toasting with vintage Champagne in a jungle villa, wine in Bali is now part of the island’s identity.

With producers innovating locally and sommeliers curating globally, Bali is on its way to becoming one of Asia’s most exciting wine destinations.