A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from March 09, 2016
Glou Glou Wine (glug glug wine); The Big Glou (natural wine fair)

“Glou glou” is French for “glug glug.” A “glou glou wine” is a wine that can be consumer easily in large quantities.
“Mussollini’s favorite wine glou glou glou” was cited on Twitter on May 5, 2010.  “Glou glou glou wine” was cited on Twitter on December 9, 2010.
New York’s first natural wine fair, called “The Big Glou,” took place in Williamsburg, Brooklyn, in February 2016.
The Big Glou
New York’s very first natural wine fair with one hundred producers from all over the world showing their wines, open to all.
Saturday & Sunday, February 27-28, 2016
Wythe Hotel
80 Wythe Ave
Williamsburg, BK, NYC
$25/day ($45/2-day pass)
@lordashram Merci! glou glou!
4:51 PM - 11 Sep 2007
@sarahlefebvre Mussollini’s favorite wine glou glou glou HAHAHAHA
4:25 PM - 5 May 2010
@UCBeau thks !! 07 Pblc is our “glou glou glou wine” so fruity, fresh & easy! I love it, my friends too 😉 Anne @FabOCGirl @kandicematsler
2:45 AM - 9 Dec 2010
Mary Feeney
#Wine being poured from a bottle goes “glou-glou-glou” in #French. Follow @missglouglou for wine news à la française. #FF
7:49 PM - 11 Mar 2011
miss ghostsens
@clairekerker thought you might like this: a wine bar just opened in town under the name “glou glou”
9:34 AM - 6 Aug 2011
The Examiner (San Francisco, CA)
November 22, 2013
Holiday season is a reason to be thankful for Beaujolais Nouveau
By Pamela S. Busch
As a style of wine that the French call “glou glou,” meaning “glug glug,” Beaujolais nouveau has become more fashionable in the past few years. With less alcohol and little tannin, it is easy to chug, so long as the juice itself is also jolly.
Portland (ME) Press Herald
Posted June 3, 2014 Updated June 24, 2014
Appel on Wine: The sacred purpose of ‘glou-glou’ wine? To bring joy
The good ones are refreshing and easy to drink a lot of, but not as simple as the marketing may convey.

By Joe Appel
As with most trends, there are elements of both worth and absurdity in the wine category known as “glou-glou.” The phrase is an onomatopoeic neologism, first uttered by someone in France at some point in the past five or so years, to describe refreshing wines that are built to drink a lot of, now. The way they splash down the ol’ gullet, they make a “glug-glug” sound. I love how different languages show us that onomatopoeia is never exactly what it seems.
Pablo Blanco
The Big Glou http://www.bigglounyc.com/
5:43 PM - 2 Feb 2016
Eric Asimov
The Big Glou, NYC’s first natural wine fair, is coming soon. Can’t wait! http://www.bigglounyc.com/about.html
3:38 PM - 3 Feb 2016
Meet The Big Glou, New York’s First Natural Wine Fair
On Saturday, February 27 and Sunday, February 28, New York City will see its first natural wine fair in the form of The Big Glou. Featuring winemakers from France, Italy, Spain, Germany and Canada, the weekend-long event celebrates the thriving, artisan practice of natural winemaking with a wide range of producers making wines through sustainable farming practices and “non-interventionist” techniques in the cellar.
Inspired by fairs like the Dive Bouteille in Saumur and Vini di Vignaioli near Parma, Reynard wine director Lee Campbell and Guilhaume Gerard of Selection Massale have gathered over 100 winemakers to showcase this movement in America.
Food Republic
Big Weekend: A Report From The Big Glou, NYC’s Natural-Wine Festival
Peter Barrett
March 8, 2016
What is the current state of natural wine? That question was exhaustively (and exhaustingly) answered on the last weekend of February, when the Big Glou wine fair launched at the Wythe Hotel in Brooklyn. The hotel’s event room, a cavernous brick rectangle decorated with large mirrors that make it look bigger still, hosted a hundred winemakers over the course of two days. Four rows of tables formed two long aisles, along which throngs of eager tasters flowed like corpuscles through a clogged artery. A charming vaulted basement room lit with chandeliers (and with more mirrors) held about a dozen more wineries that couldn’t fit in the main space; based on the crowds packed down there, they didn’t suffer any lack of love.
Lee Campbell, wine director at the Wythe and organizer of the Glou, was visibly relieved that all her hard work had paid off so handsomely.

Posted by Barry Popik
New York CityFood/Drink • Wednesday, March 09, 2016 • Permalink

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