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Nothing beats the simplicity and charm of a glass of red wine during the holiday season. Here are our picks of red wine for any celebrations. Also interested in whites and bubbly, please sure to check out our current promotion up to 40%, only this December. Les Raisins de La Colère, Vin de France Located in the heart of the Bordeaux and Bordeaux Supérieur appellations. This cuvée is produced in the spirit of "natural" wines. A wine with no added sulphur, no frills, made from organically grown grapes. In summary, a 100% Merlot that breaks the codes of Bordeaux tradition to offer you an explosion of fruit! Foradori, Terodelgo, Vigneti delle Dolimiti, Italy The Foradori vineyards are located in the Campo Rotaliano, where several different terroirs can be distinguished. This wine is fermented in stainless steel tanks and aged 15 months in both stainless steel and wood. Pure, intense aroma of red fruits and a supple, fresh crunchiness on the palate. Domaine Python-Paillé, Grololo Rouge, Anjou A famous glou-glou, this Grolleau made from biodynamically farmed vines, pairs well with almost everything. This is the essence of what the Italians call 'vino al vino': wine from wine. A garnet red color, with intense aromas of red fruits on the nose and the mouth-feel of beautiful acidity and a little tannic. Telmo Rodriguez, Pegaso "Barrancos de Pizarra", Cebreros, Spain The Pizarra vineyards are usually found on metamorphic soils. The wines from here have a different expression, they are always complex, direct and profound. 100% Garnacha, a ripe profile of sweet cherry and cranberry with a touch of spice and pepper. A lush and full bodied mouthfeel with a lingering warmth. Telmo Rodriguez, Bodega Lanzaga, Lanzaga, Rioja, Spain Made from grapes at organic vineyards, Lanzaga represents many things: field blend, bush pruning, organic viticulture and always keeping a limited production of human size. A rich and complex expression of Rioja, a serious and sophisticated wine that ages wonderfully. Get yourself a bottle or two, and send your favorite wines to your loved ones. Looking for pairing suggestions or gift advice? Contact us and chat with our sommeliers!

Glouglou Wine Bar & Shop is a group of young wine professionals who choose to live out their biggest passion and spread their love for vino* in Vietnam.

You might have encounter his fabulous gamay or heard about his fantastic fermented grape juice? Here discover how Marcel Lapierre changed our perception about Beaujolais wines. Who is Marcel Lapierre? Little would we know that when Marcel Lapierre took over the family Domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on. The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierre's age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of Glouglou, “They are meant to be devoured.”

Wine is often decanted into a glass vessel with an easy-pour neck. Examples include the swan, cornett, duck, and standard decanters, which come in small, medium, and large sizes. And here is why you should try tasting wine that is served in a decanter. Remove sediment from your wine The sediment that develops over time in red wines is formed from tannins and tatrate crystals that gradually fall to the bottom of the bottle. Sediment in a wine is a sign the wine has gained character and complexity. However, it is not appealing to have pieces of gunk floating in your wine glass. Breathing of your wine Aerating a young wine will make it far mellower and more rounded than it would be served straight from the bottle. It gives wine the opportunity to express itself in its most open, intensified state. Aerating an old wine helps separate the sediment but also gives it exposure to oxygen, which in turn lifts the aromas from the wine. Save your wine from a broken cork Once in a while, a cork may break, dispersing pieces of solid matter you don’t want in your wine glasses. While pouring, the cork will gather near the neck of the bottle as you decant into another vessel (sediment does the same). If the cork disintegrates, use a strainer while decanting to filter out the smaller bits. From young wine to old wine, red wine to white wine and even rosés, most types of wine can be decanted. In fact, nearly all wines benefit from decanting for even a few seconds, if only for the aeration. However, young, strong red wines particularly need to be decanted because their tannins are more intense.