Glou Glou

Glou-glou is French onomatopoeia for the glugging sound wine makes as it is poured. It is used to describe light, juicy, easy-drinking natural wines that go down so smoothly the bottle seems to empty itself.

A glou-glou wine is light in body, low in tannin, and modest in alcohol, with fresh fruit and high drinkability. It is the opposite of a big, structured wine meant for cellaring. Most are served with a slight chill to play up their freshness.

Light, aromatic varieties lead the way: gamay, cinsault, grenache, schiava, and zweigelt among the reds, plus bright whites. Carbonic maceration is common, since it lifts the fruit and keeps tannins gentle, which is exactly the glou-glou character.

Yes, lightly, even the reds. Around 12 to 14 degrees Celsius, or roughly 55 Fahrenheit, is ideal. Twenty minutes in the fridge is enough to bring out the freshness and make these wines as refreshing as they are meant to be.

Glou-glou is a style found within natural wine rather than a separate category or certification. The wines are nearly always low-intervention, made from organic grapes with minimal additions, but the term specifically points to their light, gulpable character.

Almost anything casual. Their freshness and low tannin make them flexible partners for charcuterie, pizza, salads, and takeout, and they are just as good on their own as an aperitif. Think everyday food rather than formal pairings.