Tropical

This might just change your routine: Bali’s once-nascent wine scene is now a hotspot for sommeliers and curious drinkers alike. When Minyoung Ryu, head sommelier at Desa Potato Head, first tasted Balinese wine, she was skeptical—after a decade of sampling the world’s finest bottles. But her initial doubt gave way to surprise, then admiration. Today, Balinese wine isn’t just surviving—it’s thriving, with 16 wineries dotting the island and a growing number of bars and restaurants elevating local pours to center stage. The shift is fueled by a blend of factors: rising on-trade demand, shifting consumer curiosity, and Bali’s unique terroir.…