Our new spring promotion is the perfect time for a bit of a clear-out to make way for 2012's exciting new wines, so we have just knocked a third off the price of loads of bin ends in the first ever Majestic Bargain Hunt!

The selection is available in-store now - if you can't visit us in person to hunt out your bargain, please call us or email for more details of what's available.

The top 10 wines in the Majestic Wine Dorchester Bargain Hunt:

Rosso di Sicilia £2.99

Bianco di Sicilia £2.99

Fitou L'Exception £6.66

Domaine Les Yeuses Le Sirius £5.32

Domaine Peche Rome Tempranillo  £5.32

Maray Limari Carmenere £6.66

Costero Riesling £6.32

Winemakers Lot Cabernet Sauvignon Blend £7.49

Casa Marin Sauvignon Blanc £6.66

Clos d'Yvigne Cuvee Nicholas £6.66

Plus many more...

Contact us at dor@majestic.co.uk on 01305 259962 or @majesticdor on Twitter for more information

So one of our customers very kindly gave me a brace of pheasants the other day, and I have been contemplating what to do with them. Thanks to the wonders of YouTube I am now feeling more confident about preparing the birds, ready to roast with  seasonal veg, celeriac and bacon.

To accompany what I am hoping will be a gastronomic delight (or ,if my usual cooking pace is anything to go by, midnight feast) I think I will go for a decent red from Burgundy.

The Burgundy region in France is as famous for its reds as for its whites. It is divided into many sub-regions, partly a consequence of the varying soil types along the Cote d'Or and partly due to the divisions of land following the collapse of Monastic power.

Red Burgundy varies from light fresh wines full of fresh red fruit flavours, to heavier styles offering subtle nuances of complexity and great intensity. Since pheasant is on the lighter side of the game flavour spectrum, I think something like a Savigny-les-Beaune is a good choice. It is not as light and simple as the cheapest Burgundies - it offers a touch more weight and more excitement and intensity on the palate. The reason red Burgundy (and other Pinot Noir based wines) works so well with game is that many actually have an element of savoury meatiness in the flavour of the wine. Also, the lightness never overpowers the flavours in the meat - try an Aussie Shiraz with pheasant and you may as well be eating turkey twizzlers!

If I was cooking something like venison which has a deeper, richer flavour it would be sensible to opt for a more powerful red such as Gevrey-Chambertin that can match the intensity of flavour in the food.

So, decision made, all I need to do now is find the generous customer and thank him for his donation to the Jim Food Fund.

Our new spring promotion is the perfect time for a bit of a clear-out to make way for 2012's exciting new wines, so we have just knocked a third off the price of loads of bin ends in the first ever Majestic Bargain Hunt!

The selection is available in-store now - if you can't visit us in person to hunt out your bargain, please call us or email for more details of what's available.

The top 10 wines in the Majestic Wine Dorchester Bargain Hunt:

Rosso di Sicilia £2.99

Bianco di Sicilia £2.99

Fitou L'Exception £6.66

Domaine Les Yeuses Le Sirius £5.32

Domaine Peche Rome Tempranillo  £5.32

Maray Limari Carmenere £6.66

Costero Riesling £6.32

Winemakers Lot Cabernet Sauvignon Blend £7.49

Casa Marin Sauvignon Blanc £6.66

Clos d'Yvigne Cuvee Nicholas £6.66

Plus many more...

Contact us at dor@majestic.co.uk on 01305 259962 or @majesticdor on Twitter for more information

So one of our customers very kindly gave me a brace of pheasants the other day, and I have been contemplating what to do with them. Thanks to the wonders of YouTube I am now feeling more confident about preparing the birds, ready to roast with  seasonal veg, celeriac and bacon.

To accompany what I am hoping will be a gastronomic delight (or ,if my usual cooking pace is anything to go by, midnight feast) I think I will go for a decent red from Burgundy.

The Burgundy region in France is as famous for its reds as for its whites. It is divided into many sub-regions, partly a consequence of the varying soil types along the Cote d'Or and partly due to the divisions of land following the collapse of Monastic power.

Red Burgundy varies from light fresh wines full of fresh red fruit flavours, to heavier styles offering subtle nuances of complexity and great intensity. Since pheasant is on the lighter side of the game flavour spectrum, I think something like a Savigny-les-Beaune is a good choice. It is not as light and simple as the cheapest Burgundies - it offers a touch more weight and more excitement and intensity on the palate. The reason red Burgundy (and other Pinot Noir based wines) works so well with game is that many actually have an element of savoury meatiness in the flavour of the wine. Also, the lightness never overpowers the flavours in the meat - try an Aussie Shiraz with pheasant and you may as well be eating turkey twizzlers!

If I was cooking something like venison which has a deeper, richer flavour it would be sensible to opt for a more powerful red such as Gevrey-Chambertin that can match the intensity of flavour in the food.

So, decision made, all I need to do now is find the generous customer and thank him for his donation to the Jim Food Fund.

Clinking and clanking, smashing and crashing. That’s not the sound of the myriad of wine bottles, but my bones after my first three months at Majestic. I found out very quickly that you need the speed of Usain Bolt, the handling skills of Michael Jordan and the dexterity of a gold medal winning gymnast (I don’t know any!) to be a top merchandiser. But, the more I do it - and we do it constantly - the easier it becomes and the more satisfying it is.

Don’t get me wrong. It has been a wonderful first three months as Trainee Manager at the Dorchester store. It is great to be doing something so varied and fascinating. The job stretches me every day and life is never dull. The skills you already have are tested immediately and the ones you need to develop take shape in no time. From organising deliveries to dealing with the major credit accounts; from keeping the tasting counter clean and well-stocked to learning about our huge product range; from serving our customers to running the store on my own for two days, the new and testing tasks are endless.

Those aches and pains I feel still - which I can’t blame on my age apparently - pale in significance when a good sale is made or a recommendation to a customer is appreciated or I feel I have played a part in giving our customers an enjoyable Majestic experience. And even more so when I get the chance to try what is on the tasting counter. From silky Shiraz to buttery white Burgundies; Chilean Carmeneres to meaty Pinot Noirs; spicy Riojas to floral Pinot Gris; the list goes on. I feel fortunate to have tried so many good wines already and the great thing is I have no choice but to continue for my advancement in my wine education. It can be such a hard life sometimes!

And now for Christmas. My Managers inform me that it is an experience to behold. One to get the heart pumping and the adrenaline rushing. It will be a crucial part of my development and I cannot wait. Jobs are assigned, the delivery van is ready to go and the cafetiere is primed to keep the team ready for action.

So, come and join us for a tasting or two – Fine Wine Friday, a new Champagne open every Saturday, a different region’s wines open each week, our incredible range of Port – and find the right wine to make your Christmas.

I’m off to find myself a pair of bionic arms…

Z is for Zinfandel
Known to most as a Californian grape variety, Zinfandel produces intense exotic wines, rich in berry fruit and often high in alcohol. It has now been established that Zinfandel made its way to the East coast of the US from the Austrian imperial nursery in Vienna in the first half of the 19th Century. However it was the Californian Gold Rush of 1849 and the flood of people to the West coast that really established the grape variety in the US. Many of California's new population turned to agriculture and Zinfandel provided a perfect opportunity with it's high yields. Now Zinfandel has become synonymous with California, but that's not the only place you can find it... Here's a few recommendations covering a range of styles achieved by Zinfandel.

I Monili Primitivo del Tarrantino £4.99 when you buy 2+ Full Price: £7.99
In the 90's it was established through DNA profiling that Zinfandel and Primitivo from Southern Italy are one and the same, and as such we think this fantastically priced Primitivo offers a great introduction to the grape variety. Plummy, juicy and intense this is a lovely option with or without food and certainly won't break the bank.

Fetzer White Zinfandel Rosé £5.99 when you buy 2+ Full Price: £7.99
As a producer Fetzer is recognised as a pioneer of environmentally sound wine-making, and this care and attention is shown in their wines. So for those with a taste for something a little sticky and sweet, this wines' gentle spritz livens the palate of raspberry and cherry fruit, well balanced with racy acidity.

Bonterra Zinfandel £12.99
For a fantastic winter warmer this wine is powerfully rich and spicy, showing a wonderful array of berry fruits. Bonterra produce wines from only organic grapes because the wines “simply taste better” that way!

So ends our A to Z of wines, I hope you've enjoyed our sometimes odd wine related articles, and remember to keep your eyes peeled for our next range of articles. Thanks for reading!