Two of Glasgow's most popular culinary institutions have teamed up to launch Vin-Cru - a brand new casual wine bar, set to open in Merchant City this month.

Spearheaded by friends and fellow musicians Colin Campbell and John Baillie Jnr – owners of The Hug and Pint and Dennistoun Bar-B-Que respectively – Vin-Cru wine bar will focus on natural, low-intervention and biodynamic wines alongside a collaborative menu presented by both kitchens.

Natural, biodynamic and low-intervention wines are made without the addition of chemicals, preservatives, added sugars or artificial yeasts.

Baillie explains: “Each wine is unique and lively, with bold flavours and made by producers who are passionate, independent and have to be sourced through a small, dedicated network.”

Having been introduced to natural wine by a friend while on tour in Berlin a few years ago, Baillie was hooked: “My pal was running a bar and sat me down and really opened up this world for me.

“I’ve loved ‘conventional’ wine forever, but once you’ve been exposed to that soulfulness and depth of flavour, it’s difficult to go back. It’s all I’ve drank since!”

Campbell adds: “We both agreed that this would be a great addition to the city’s incredible bar scene and have been looking for the right location for a long time now. It’s exciting that we’re finally on the home stretch to making this happen.”

Discussing the collaboration between both venues, he offers a taste of what to expect from the new venture: “Both of our current venues share a similar ethos – to be relaxed and casual but with a real dedication to getting the little things right and powered by a friendly and passionate crew of folk. Vin-Cru will carry that forward into our enthusiasm for wine”

As well as specialising in natural wines, Vin-Cru, which is pronounced “van-crew” and means”raw wine” in French, will also offer a handpicked selection of more ‘conventional’ wine types, as well as a curated range of beer, cider and fine spirits.

Vin-Cru is set to open on November 28 with more information available here.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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