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Welcome to Majestic

Glasgow West End

Contact Information
T: 0141 339 1227
F: 0141 339 1227
E: gla@majestic.co.uk
Opening Hours
Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 8pm
Friday 10am - 8pm
Saturday 10am - 7pm
Sunday 10am - 5pm
Bank Hol 10am - 5pm
Store Address
89 Dumbarton Road
Glasgow
G11 6PW
United Kingdom

Store facilities

  • Fine wine available
  • Free chiller bin loan
  • Free Wine Courses
  • Free local delivery
  • Free glass loan
  • Free parking
  • Free tasting every day
Store News(253)

Rose of the MonthDate published: 01/07/14

Etoile de Mer Rose, France - £8.99

A lot of people are snobby about Rose. Why? It's lovely stuff, absolutely perfect for an outdoor picnic or barbecue on a sunny day! Fair enough it'd be an optimistic person who'd fire up the barbecue in the current weather, but summer's just around the corner (honestly!) and you'll want to be prepared!

This new French Rose is an absolute classic. More full-flavoured than a typical Provence Rose there's citrus fruit, red berries and a whiff of herbs, with a beautiful candied strawberry finish.

Completely dry, and in a bottle so elegant you could probably use it as a decanter when you've finished with it, this new Majestic product is a real winner in my book, and likely to be a stalwart of my fridge over the next month or two!


Why Join Majestics Private customer listDate published: 24/06/14

Reasons to Join the Majestic Customer List

You may have been into our store recently and heard about our exclusive customer list but decided not to join at the time. Alternatively, you may already be on our customer list but was wondering what else it is useful for. Well below are five top reasons why you should sign up today if you are currently not a member.

Tried a new wine recently that you absolutely loved but cannot the remember the name? No problem! If you are on our customer list we can easily look up your purchase history to find out what you bought. We can then use this information to recommend you new wines to try if you are looking for something a bit different. We can also add you to our private, in-store database if you would like us to contact you about specific stock arrivals and offers.

If you are on our mailing list, you will be the first to know about our exciting new offers. We also advertise online exclusives through email, so ensure you opt-in for this if you would like to know about these deals. The Delegat's Reserve Merlot was a recent example of this, and a fantastic buy.

We also hold regular free wine events, including: wine courses, spotlight tastings, and a few larger wine tasting evenings. Let us know if you would like to be kept informed about these, as these are always popular events.

If you sign up instore, or mention that you signed up via email/phone, we will hand you a voucher to redeem two free Dartington glasses on your second purchase. Already a regular customer with us? Bring along a friend, and if you both buy 6 bottles, you each get a pair of glasses.

Finally, we do free delivery on all orders, with a minimum purchase of 6 bottles.

Let us know by email or phone if your would like to join our exclusive customer list today. Alternatively you can join in-store the next time you shop with us.


Fact Of The DayDate published: 21/06/14

Mousse is the French term for fizziness and is one of the key characteristics in sparkling wine. A wine with a 'fine mousse' will have plenty of bubbles that stay in the glass long after the wine is poured. A typical bottle of sparkling wine can have up to three times the pressure found in a car tyre!

After a Single Bottle Gift??Date published: 20/06/14

Check out our online Gift Solutions service.

Whether it's presents for family or friends, or thank-yous for clients or deserving colleagues, Majestic’s gifts services have something for everyone.

As we're the UK's wine and Champagne experts we specialise in sending wine gifts, starting from just £17. All our gifts are available to order online for delivery anywhere in the UK. We have a number of different options depending on the size and quantity of gifts you're looking for. Send 1, 2, 3 & 6 bottle gift packs with next working day delivery available before midday, personalised gift messages and a range of packaging options.

Find out more here -> http://www.majestic.co.uk/services/gifts


Food Match- Chinese FoodDate published: 19/06/14

There are 3 main things to bear in mind when pairing wine with Chinese food. 

First, many dishes consist of deep fried meats, vegetables and even bananas. The perfect wine option with fatty or oily foods would be a Champagne. It cuts through the fat and adds a very refreshing and sharp taste to counter the heaviness of the meal. 

Second, If the dish has a hint of sweetness make sure your wine is also sweet. I would suggest our Trimbach Riesling or most wines with gewurtztraminer as the sole varietal. 

Third, be aware of drinking heavy reds with ingredients that have an intense savoury flavour. It can make the tannin taste sour and metallic. The ideal match therefore would be something light and fruity like our Beaujolais-Villages Duboeuf or our Waimea Pinot Noir.

So if your wanting to splash out on some Champers or go for a cheaper and fruitier alternative we have a great selection to cover your needs. Come and Explore!


ChileDate published: 19/06/14

Chile is the most important provider of South American wines to the export markets of the world. Chile has many advantages for the production of good wine; the climate is near perfect with prevailing percific winds, there is a long ripening season and the lack of rainfall is compensated with unlimited quantities of snowfallfrom the Andes. On top of this pylloxera, a pest that attacks the vine itself, is not present in the country which means the vines do not need to be grafted to survive.

The Chilean domestic market is small so internationally demanded grape varieties now dominate production. Merlot and Cabernet Sauvignon are used for varietal wines and Bordeaux blends. They typically show strong flavours with intense berry fruit and capsium. Chardonnay wines show great fruit purity due to the ripeness and health of the grapes. Oak is oftern used and produces label the wines with the term reserva to denote which wines have received oak treatment.

Chile has a long viticultural history for a new world wine producer dating back to the 16th centuary when Spanish conquistadors brought the vitis vinerfera vines with them and colonized the region. In the mid 19th century French grape varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot and Carmenere were intoruduced. In the early 1980s a renaissance began with the introduction of stainless steel fermentation tanks and the us of oak barrels for ageing. The number of wineries has grown from 12 in 1995 to over 70 in 2005. Chile is now the 5th largest exporter of wines and the 9th largest producer.


Wine StorageDate published: 18/06/14

In recent years, the idea of collecting wines in order for them to develop complexities in the bottle over a given time either to improve the drinking experience or to gain monetary value has been proliferated by the hysteria that surrounds many top châteaux (especially Bordeaux 1st growths).

However, the vast majority of wines are made and designed to drink when released. Only a very few actually have the potential for longevity. Bordeaux is the godfather of age worthy red wines and can potentially age for over 50 years. Particularly in the communes of Pauillac and Pessac-Leognan.

But what is it that makes these types of wines so age worthy? Well first of all a great vintage such as 1982, or the recent 2009 all have one thing in common. Lots of sunshine. The ripeness achieved in these years allows for greater potential alcohol levels and more tannic wines. In addition to this, the latitude, Atlantic sea breeze and well drained gravel soils allows the grapes grown here to achieve unparalleled balance. Simplistically put it is the right balance of acidity and alcohol that defines a wine.

In addition to this, a red wine needs to display lots of fruit on the nose with signs of other nuances. This is so the fruitiness can slowly disappear as the secondary characteristics come into their own hopefully creating a very complex wine.

Once you've decided what wine you want to store for a little aging then its time for the equally important storing process. Wines that you are planning to store for a serious period of time i.e. 8 years+ need real care attention and this can be costly. The following is a list of requirements;

-Store the wine either horizontally or at an angle so all or most of the wine hits the cork and can keep the cork damp reducing the potential for oxygen to get into the bottle.

-Store in a dark room without any windows if possible as UV light is adversarial to the wine and can rapidly change the appearance of the wine.

-Store in a damp humid atmosphere if possible as a proportion of humidity is necessary for the cork to not dry out.

-Store at a moderate temperature of 12-13 degrees Celsius if possible, if not no more than about 18/19 degrees. The reason for this is that the warmer the atmosphere the quicker the bottle will age and long term nuances may be lost in the process. In addition to this, rapid temperature fluctuations are not recommended and the temperature needs to be relatively constant.

-Avoid vibrations of movements e.g. under a railway as this can be detrimental the wine. Finally, look for recommendations from wine experts either online or in texts on when the wine should be opened.


What Closure for your Wine?Date published: 18/06/14

One of the major ongoing debates in the wine world concerns what to use to seal bottles of wine - cork or screwcap. Many people have a strong preference in favour of one or the other, but as yet not that much is known about the choice of closure affects the wines's evolution.

The main functions of a closure are to 1) protect the wine and 2) allow the wine to mature, if this is desired. Producers essentially have 3 options available to them: corks, synthetic corks or screwcaps. all have some advantages and disadvantages.

Corks are the traditional form of closure and are still the most widely used, especially for premium wines. They allow a small amount of oxygen to enter the wine, which aids maturation. The main disadvantages of corks are cork-taint and cork failure. We say that a wine is 'corked' when the wine reacts with a chemical that is present in some corks. This results in mouldy, wet cardboard aromas. Thanks to research and investment, the incidence of cork-taint is declining. It is important to note that cork-taint is very different to cork failure. Cork failure occurs when the cork does not seal adequately, with the result that too much air enters the bottle leading the wine to oxidise. Many consumers and producers, especially in the Old World, prefer wines with corks.

Synthetic corks are mostly made from plastic and are totally inert. While this may be suitable for wines that are not intended to age, they can cause reductive aromas when used for longer ageing. The closures also sometimes affect the flavour of the wine.

Screwcaps are used extensively in the New World and are ideal for wines where the key attraction is fresh, fruity flavours, for example New Zealand Sauvignon Blanc. Screwcaps are impermeable and do not taint the wine. They also offer convenience. A lot of research is being done into screwcaps and some have been developed specifically to allow  a small amount of oxygen to transfer in to assist ageing.

Whilst the issue of closures is an interesting one, ultimately, the type of closure used for a wine is less important than how the grapes have been grown and how the wine has been made. It is also no longer a reliable indicator of quality. In choosing wines it should not be a major consideration.



Sign up to catch all the best deals!Date published: 18/06/14

If you would like to know when your favourite wines are on offer or when our next great tasting event is on, you can! Join our customer file and we will contact you with any details you want to know about. Email us your areas of interest and we will keep you informed.

0141 3391227

gla@majestic.co.uk



Propelling PicpoulDate published: 17/06/14

Nestling in amongst the warm and red-biased appellations of the Languedoc, just a few miles from the Mediterranean coastline, Picpoul de Pinet is something of an unexpected find, offering a crisp and zesty white wine made from the rare Picpoul grape.

Youthfully pale lemon yellow, with a nose of lemon and lime fruit, and an intriguing blend of white blossom and green herb notes. Vibrant green apple fruit with a refreshingly dry and acidic finish.

The Villemarin Picpoul de Pinet 2012 Côteaux du Languedoc  is currently open to taste in store. This wine has been a real revelation for us at Majestic, showing just how charismatic this illusive grape variety can be. But hurry - we're not the only ones to spot this hidden gem, and it always sells fast!


Did you know?Date published: 17/06/14

Did you know...there is a winery in every state of the USA. They even have them in Alaska, although it should be noted that the grapes have to be shipped in!

Learn all about Prosecco!Date published: 16/06/14

Prosecco is incredibly popular at the moment so I thought we would take a closer look at exactly what it is. 

The name comes from the village of Prosecco near Trieste but nowadays it is made across the North of Italy in Veneto and Friuli Venezia Giulia. The heart of Prosecco production and the area where some of the best examples are made is around the towns of Conegliano and Valdobbiadene. The names of these towns often appear on bottles of Prosecco produced in this area and are a good indication that you are getting a really good Prosecco.

The grape variety used to make Prosecco is Glera which is only really seen in this Italian fizz. However, its the way Prosecco is made that really gives it its unique fresh fruity style. Unlike Champagne and Cava the wine is not aged on the lees (the yeast cells used in alcoholic fermentation). This means rather than a rich, creamy, biscuity flavour you get a light, crisp peachy character.

Check out the range - http://www.majestic.co.uk/champagne-and-sparkling?fh_location=grape_variety%3E%7Bprosecco%7D


Party Planning!Date published: 15/06/14

When you're planning a party there's so much to take care of, it's important to get help from people you trust. When it comes to the reception drinks, there's nobody better than Majestic – we have over 30 years' experience and a range of services to help make organising the drinks for your event as painless as possible...


Free tasting in store: We have a range of wines open to taste in store all day, every day! Or if you would prefer, speak to a member of staff and we can put together a tasting case for you to try at home with friends and family.


Majestic Party Planner and Advice: As well as talking to the team in store, you can get a rough guide to quanities and what the best offers are at our online Party Planner http://www.majestic.co.uk/Services/Parties. We've also produced handy little booklets that you can pick up in-store.


Free Glass Loan: Wine glasses, champagne flutes, hi-ball tumblers and pint glasses all for hire, free of charge (we just take £1 per glass deposit - fully refunded when the glasses are returned to us clean)!


Chiller Bins and Ice: Need to chill your champagne and wine...? Our sturdy plastic tubs (deposit of £15 each), filled with ice and water will cool your drinks quickly and cheaply!


Sale or Return: Take the worry out of party planning... return what you don't drink on the day and only pay for what you use!


Chardonnay:breaking down sterotypesDate published: 14/06/14

Chardonnay King of the Whites.

The Chardonnay grape is a wine makers ideal grape it is extremely adaptable flavours and texture associated with Terroir and wine makers methods such as allowing the wine to become more buttery with the use of Malolatic fermentation or the use of oak barrels will create the wine to have similar characters of toast. Many other grapes would not be able to take these flavours on board and incorporate them to produce some of the worlds most complex and expensive dry white wines.

Looking at some of the classic disguises of Chardonnay and what makes this variety the true “Jack of all Trades”.

In cooler regions in the wine producing world such as Champagne and Chablis the grape produces wines of refreshing acidity and a steely mineral quality that can draw comparisons to the more fashionable Sauvignon Blanc and Gavi.

The further south we go we find that the grapes ripen faster than their northern relatives giving the wine a more weighty mouth feel and fuller fruit flavours such as lemon, grape fruit and hints of butter can be found in wine that are produced in Maconnais means that the wine loses that refreshing acidity and becomes more soft and rounded.

Oak influence has long been tarnished by cheap Australian imports of the 1980's. However Chardonnays with the correct use of oak produce the most complex wines in the world. The Mersault and Montrachets show how oak will influence the flavour profile of a wine with flavours of nuts, cream, whilst still being able to retain that balance of acidity giving incredible balance and depth.

Now is the time to give Chardonnay a second chance as wine making techniques have improved a considerable amount during the last 30 years meaning that Oaked Chardonnay no longer tastes of wood but of integrated flavours that can represent excellent value for money.


A-Z of WineDate published: 12/06/14

A- ABV- Alcohol by volume.

B- Barrique- Cask with  a capacity of 225 liters. Traditionally found in Bordeaux.

C- Cru-  A single growth of quality, it may be a village or vineyard.

D- Dosage- adjustment method of sugar levels in sparkling wine.  

E- eiswein- Sweet wine made from grapes frozen on the vine.

F- Flor- Yeast growth on the surface of fino sherry production.

G- Grub up- Digging up and removing a vine.

H- Halbtrocken- German for medium-dry. 

I- Invecchiato- Italian for aged.

J- Jerez- Town in Spain most famous for the production of Sherry.

K- Kabinett- German wine made without chaptalisation from grapes that fall within a specific range of must weight. 

L- Lees- sediment of dried yeast cells. 

M- Must- Unfermented grape juice, destined to become wine. 

N- Noble rot- A for of botrytis that concentrates sugars in the grape. 

O- Oechsle- German scale for measuring must weight.  

P- Puttonyos- Hungarian measurement of sweet wine.  

Q- Quinta- Portuges for farm or estate.

R- Racking- Drawing off clear wine from a cask or vat.

S- Sur lie- A wine aged on its lees. 

T- Trocken- German term for dry. 

U- Uvaggio- Italian for blending grapes. 

V- Vinification- Wine making process. 

W- Wash- Any alcoholic liquid resulting from the fermentation of wort.

X- XO- Brandy where the age of the youngest spirit is 6 years old.

Y- Yield- Weight of grapes harvested per hectare.

Z- Zweight- Austrian black grape variety.


How to match Food & WineDate published: 11/06/14

Sometimes trying to find a wine that matches that perfect dish can be difficult but there are a few basic principles that will make the challenge all the more easier! As a general rule food and wine should be matched like for like. For example high acidity with high acidity or high sugar with high sugar. If you follow this rule you may get it wrong sometimes but generally speaking most of the time it works out.

Food and Wine Matching:

- Sugar Foods should be matched with wines with high residual sugar such as dessert wines like Tokaji (Hungarian)
- Umami Foods (Savoury foods; classically with soya sauce) should be paired with fruitier wines that are not so tannic as this increases the levels of bitterness. Soft New World reds or Beaujolais would be a good option.
- Meals with a bitter palate can have quite an effect on tannic wines so preferred wines will be white wines or wines with less tannins. Any dry white would suit or fruity, young reds.
- Dishes rich in Chilli should be had with low alcohol white wines and low-tannin reds. Gewurztraminer and Pinot Gris are classic matches with spicy Asian food.
- Meals high in salt or acidity should be paired with high acidity wines to balance the flavours. Italian reds and zesty Sauvignon Blancs are good options.

Finding a food and wine match that works makes a meal very memorable so it's worth experimenting!


Cork or Screwcap?Date published: 11/06/14

One of the major ongoing debates in the wine world concerns what to use to seal bottles of wine - cork or screwcap. Many people have a strong preference in favour of one or the other, but as yet not that much is known about the choice of closure affects the wines's evolution.

The main functions of a closure are to 1) protect the wine and 2) allow the wine to mature, if this is desired. Producers essentially have 3 options available to them: corks, synthetic corks or screwcaps. all have some advantages and disadvantages.

Corks are the traditional form of closure and are still the most widely used, especially for premium wines. They allow a small amount of oxygen to enter the wine, which aids maturation. The main disadvantages of corks are cork-taint and cork failure. We say that a wine is 'corked' when the wine reacts with a chemical that is present in some corks. This results in mouldy, wet cardboard aromas. Thanks to research and investment, the incidence of cork-taint is declining. It is important to note that cork-taint is very different to cork failure. Cork failure occurs when the cork does not seal adequately, with the result that too much air enters the bottle leading the wine to oxidise. Many consumers and producers, especially in the Old World, prefer wines with corks.

Synthetic corks are mostly made from plastic and are totally inert. While this may be suitable for wines that are not intended to age, they can cause reductive aromas when used for longer ageing. The closures also sometimes affect the flavour of the wine.

Screwcaps are used extensively in the New World and are ideal for wines where the key attraction is fresh, fruity flavours, for example New Zealand Sauvignon Blanc. Screwcaps are impermeable and do not taint the wine. They also offer convenience. A lot of research is being done into screwcaps and some have been developed specifically to allow  a small amount of oxygen to transfer in to assist ageing.

Whilst the issue of closures is an interesting one, ultimately, the type of closure used for a wine is less important than how the grapes have been grown and how the wine has been made. It is also no longer a reliable indicator of quality. In choosing wines it should not be a major consideration.


Grape of the Day - NebbioloDate published: 10/06/14

Grape of the Day - Nebbiolo

A hugely popular grape in Italy but one many of you may not have heard of. It is the main constituant in Barolo and Barbaresco and those of you who know and love these wines, know that this grape must be age-worthy. Some people say that it must be atleast a decade before the wines are drinkable. Nebbiolo is packed with tannin and acidity which are the two key ingredients to a wine that will stand its own through the ages.

Our Barolo, from the producer Ciabot Berton, is a wine from the heart of the Barolo production zone. It is piled with flavours of rose petal, tar and plummy fruit which is balanced up perfectly with a big dose of acidity and tannin. A great wine for lamb shank or a rich stew and can be drunk now or in the next 5 years. 


Grape of the Day - BastardoDate published: 08/06/14

Pardon the name, the Bastardo grape is a well travelled varietal used in both Port and Madeira. However, it has also been planted under a number of aliases in California and Australia. It ripens to very high sugar levels, hence its addition to Port.

New Zealand - Not Just Sauvignon!Date published: 07/06/14

New Zealand is renowned for producing some of the worlds most consistently quality Sauvignon Blancs. They are the most popular style around with crisp acidity, and signature flavours of citrus, gooseberry and occasional leafy complexity. 

However, there is more to New Zealand wine than just Sauvignon. They also produce some superb Pinot Noirs of great finesse in varying styles. From a light and youthful fresh fruit style of ripe cherries and summer fruits, such as, the Brancott, to a more complex style suitable for aging, which often includes hints of spice, black fruits, forest floor and has more supple tannins, such as, the Roaring Meg.

New Zealand also produces some interesting and quality aromatic varieties. The cooling affect of the islands' maritime climate is ideal for cultivating such varieties, which traditionally have been grown in other cooler climates like Germany, Austria, and the Alsace region of France. Good examples of these are the Waimea Pinot Gris, which is an off-dry style with classic pear and honey flavours and a hint of spice, and the St Clair Pioneer Block Riesling, which is again an off-dry style with citrus, apricot and honeysuckle flavours. 


Sign up to catch all the best deals!Date published: 07/06/14

If you would like to know when your favourite wines are on offer or when our next great tasting event is on, you can! Join our customer file and we will contact you with any details you want to know about. Email us your areas of interest and we will keep you informed.

0141 3391227

gla@majestic.co.uk



Getting to know your Sherries..Date published: 06/06/14

Pedro's “Almacenista Selection”

We have open Pedro's four Sherries here in Northallerton for you lovely customers to come and try. All with their own qualities and flavours, they are well worth a trip in to store. Here is a bit of information about how Sherry is made, and how the different Sherries vary. 

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez in Spain. Sherry has a warm Mediterranean and very sunny climate, and being a coastal region, the annual rainfall is high.

There are three grape varieties permitted in Jerez. Palomino used to make dry sherry. The other two varieties are Pedro Ximenez (PX) and Muscat of Alexandria, used to make sweet sherry.

The fortification and maturation of dry sherry is a complex process. Nowadays, most producers ferment their wine in large stainless steel tanks at a temperature of 20-25°C. The yeast converts most of the sugars to alcohol in the first 7 days, and it is left to ferment slowly for up to 12 weeks. The resulting wine is 11-12% abv and is very dry. The wine is then racked of its lees and left in large unsealed tanks in order to allow flor to form. Several different strains of yeast form a thick layer on the surface of the wine and feed off the alcohol to produce Carbon dioxide and acetaldehyde, and it is this that gives Sherries their unique flavour. The wines are then fortified and transferred to oak barrels, where they are allowed to rest for a few months. The final stage is that of maturation, and Sherry is famous for its solera system. This system is made up of a number of groups of butts, which hold wines of different ages.

Wine for bottling or blending is taken out of the bottom level. It is not fully emptied, and each level is replenished with a younger wine. All this blending means it is only possible to talk about the average age of a wine in a solera system, and it ensures that the end product is the same style and quality every time.

There are several different styles of dry Sherry, Finos are pale lemon wines that have a pronounced aroma of almond and herbs. The flavours are sometimes referred to as tangy or salty. Olorosos are deep brown wines dominated by oxidative aromas such as toffee and leather. They can develop very intense savoury notes that is balanced by a small amount of sweetness from added PX. Amontillados are amber or brown wines that are yeasty and oxidative. They can be matured for as long as Oloroso. Palo Cortados are especially rare and are considered to be among the finest Sherries made: they are highest quality and sell for premium prices. They are described as having the finesse and character of an Amontillado and the weight of an Oloroso.

Pedro's Selection are a fine example of each type described above.

The Fino is bone dry, with yeasty components and almond & fresh apple notes, which leave a fresh and pleasant aftertaste. An excellent match for all types of tapas.

The Oloroso is a traditionally aged Sherry, with warm, rounded aromas and complexity. It has intense aromas of toasted walnuts and toffee, with a profound palate. The perfect accompaniment to red meat and game.

The Amontillado has a subtle and delicate bouquet, with hazelnut and yeast on the nose. It has a smooth palate and would go really well with hard cheeses such as Manchego or Cheddar.

And finally, the Palo Cortado is most sought after by the wine connoisseur. It is pungent on the nose, yet soft and round on the finish. Will go very well with smoked meat, hard cheese, nuts and dried fruits.


Majestic WeddingsDate published: 05/06/14

Need to get your wine, beer, spirits, sparkle and soft drinks for your wedding? But dont know where to start?

Feel free to come in store and speak to a member of staff. They will be happy  to give guidance on:

- The best wines to please your guests

- Help you choose the best wines that will compliment your food choices

- Quanities of wine that you will need

- The best 'sparkling' deals: Champagne, Prosecco, Cava

Other services we provide to make planning your day hassle and care free:

- Free Delivery (on orders over £40)

- Free Glass Hire, Chiller Bins and Ice Buckets are also avaliable (deposits are required)

- Sale and Return

We look forward to seeing you soon


Wine serving TemperatureDate published: 04/06/14

Style of wine                                     Example of wine                                                      Serving Temperature

Med/full bodied oaked white              White Burgundy, Fume Blanc                                    10-13 °C

Light/med bodied white                     Pinot Grigio, New Zearland Sauvignon Blanc              7-10 °C

Sweet Wines                                     Sauternes                                                                    6-8 °C

Sparkling Wine                                  Champagne, Cava                                                       6-10 °C

Light bodied Red                               Beaujolais                                                                     13 °C

Med/Full bodied Red                         Claret, Rioja, Shiraz, CNDP                                         15-18°C

                                                         


Wine Producer of the Day- Nicolas CatenaDate published: 03/06/14

Winemaker Nicolas Catena has previously been named as Decanter magazines 'man of the year' and it is no wonder as he continues to show how versatile Argentina's flagship grape variety Malbec can be, as well as some of the best Cabernet Sauvignon and some more unusual grapes and blends. What makes this all the more impressive is that he offers all this with a wide variety of options from the affordable to the decadent. The top end is showcased with the exceptional Catena Zapata Malbec which is one of the most intense otherworldly wines available. His entry level brand Alamos offers Torrentes, Malbec, Cabernet Sauvignon, Bonarda and many more. All are excellent quality and showcase the innovation and dedication that he has brought to the brand.

Majestic Wine Account facilities Date published: 02/06/14

Majestic Wine account facilities might interest you....

Benefits include:

Unrivaled expertise and competitive pricing

An extensive range

Exclusive lables for the on-trade

Straff training

Food and wine matching advice

Wine list production service

Flexible delivery 7 days a week

Friendly and helpful staff

Are you interested or need more information?

TEL: 0141 339 1227

Email: gla@majestic.co.uk

Or pop into our branch and a member of the team will be happy to help:


A Brief Guide to SpainDate published: 01/06/14

Quick guide to Spain

Spain is the the third largest wine producer in the world. Like both Italy and France this is reflected in a diverse array of grapes and regions. At one point, when disease hit Bordeaux, the French switched the consumption to what they considered the second great wine Rioja. However, there is more to Spain than just Rioja, (as brilliant as it is). Of all the European nations Spain has lead the way in embracing modern styles of winemaking. This is a quick guide to some of the major offerings that Spain has.

White

Previously, people thought of Spain as red country but two very exciting things have happened in the last 20 years. Firstly, Spain has adapted where it needs to adapt to the international market bringing in international varieties to where they will flourish particularly Gewürztraminer and Sauvignon Blanc. Secondly, some previously unsung gems have been rediscovered.

White Rioja

Made from Viura (Macabeo) and Malvasia. Of the two Viura offers the fresh acidity and typically fruit flavours ranging from pear to grapefruit. Malvasia is the star of top white Rioja, offering full body and this richness makes for a perfect balancing with the freshness of Viura. The other major factor is the amount of oak that wine has seen. In the past white Rioja used to see a lot of oak which produced a unique wine of great complexity, although these wines are still produced it is much more popular to make a fresher more fruit forward wine.

Rueda

Another innovator to have come to popular attention in recent years produces two different but similar wines. The local grape Verdejo creates light elegant wines with melon and peach aromas. Realising that the chalky soils and cool evenings would also suit Sauvignon Blanc that now competes with the Loire for the best of European Sauvignon. A movement towards modern techniques has allowed the aromatic fruit to shine through.

Galicia

Again it is a tale of two grapes in the North West of Spain which have seen popularity soar in very recent history. Albarino the wine behind Rias Baixas (but also grown widely though the North West) offers a full texture balanced by a enjoyable acidity. The nose is a floral bouquet with citrus and stone fruit aromas. Godello thrives on a moderate climate and the rocky slate soils around Galicia. Godello has a very clean nose of pear and pineapple usually supported by a curious grassy herbaceousness.

Red

Rioja

Rioja offers some of the worlds longest lived wines. Years of production has meant that people have discovered the nuances they will get from each vineyard, and each of Riojas three sub region offers something different. This allows the producers to fine tune a particular style. The grapes allowed in Rioja production are Tempranillo, Granacha(grenache), Mazuelo and Graciano. Of these the first two are the most important. Tempranillo is usually the main component in more serious Rioja with Mazuelo and Graciano in smaller parts adding a certain finesse and Granacha is used for simple young drinking styles (although there are some great exceptions). Tempranillo's a great grape if you don't like you mouth being dried out by high tannins and it has an hedonistic nose of ripe strawberry and soft leather. The other two major factor is how long the wine has seen oak , Gran Riservas that have well integrated oak often develop very savoury aromas to support a soft strawberry palate.

The rules about naming helpfully tell us the type of wine we are dealing with. The first,Crianza is wine aged for at least two years, at least one of which was in oak. Rioja Reserva is aged for at least three years, of which at least one year is in oak. Finally, Rioja Gran Reserva wines have been aged at least two years in oak and three years in bottle. These are minimums and sometimes these wine have been aged much longer, and some Reserva have seen a lot more oak aging then some Gran Reservas.

Ribera del Duero

The Warm Summer days and cool nights and high altitude results in Tempranillo that has much thicker skins. The resulting wines are a contrast to Rioja because they are much bigger and more brooding, there is still strawberry fruit but backed up by darker fruits. As a result it benefits from French oak which integrates superbly. As a result Ribera del Duero wines love food.

Priorat

The second most prestigious region in Spanish wine production. It is unusually diverse in the variety of wines it produces due to its varying altitudes and soils particularly its red slate soils. Traditionally, Priorat wines were made from incredibly low yielding old Garnacha vines, creating massive wines with high alcohol with rancio aromas (think mushrooms and wild game). The modern style of wine is made from international varieties such as Syrah, Cabernet Sauvignon and even some Pinot Noir. In general all these wines see a lot of oak, with powerful tannins and deep fruit flavours they are among the world wines with most ageing potential .



Learn all about Prosecco!Date published: 31/05/14

Prosecco is incredibly popular at the moment so I thought we would take a closer look at exactly what it is. 

The name comes from the village of Prosecco near Trieste but nowadays it is made across the North of Italy in Veneto and Friuli Venezia Giulia. The heart of Prosecco production and the area where some of the best examples are made is around the towns of Conegliano and Valdobbiadene. The names of these towns often appear on bottles of Prosecco produced in this area and are a good indication that you are getting a really good Prosecco.

The grape variety used to make Prosecco is Glera which is only really seen in this Italian fizz. However, its the way Prosecco is made that really gives it its unique fresh fruity style. Unlike Champagne and Cava the wine is not aged on the lees (the yeast cells used in alcoholic fermentation). This means rather than a rich, creamy, biscuity flavour you get a light, crisp peachy character.

Check out the range - http://www.majestic.co.uk/champagne-and-sparkling?fh_location=grape_variety%3E%7Bprosecco%7D


A quick guide to PortDate published: 30/05/14

If you don't know your Tawny from an LBV, we have this quick guide to help you choose the right Port for Christmas. Port is a blended and fortified wine which, by law, has to come from designated vineyards in the Douro Valley, Portugal. Stringent laws on grape varieties, production methods and ageing classification ensure that these wines are unique in style and of consistently high quality.

Reserve Ruby Port (Taylors First Estate) A Reserve Ruby Port is made with relatively young wines (3-5 years old) with minimal oak influence, which results in the fruitiest style of Port. They are rich in fruit with jammy sweetness and come fully filtered so there is no need to decant them. Once opened, these will keep for around two weeks without fading.

Late Bottled Vintage (LBV) An LBV starts life as a Reserve Ruby but is aged for between four and six years in oak casks to develop more depth of aroma and flavour. Typically an LBV will have rich fruit backed up with Christmas cake and nutty flavours. These wines are filtered and ready to drink and will not develop further in bottle. Again, these will keep once opened for around two weeks.

Crusted This is an unfiltered Reserve Ruby with an added three years bottle ageing. The powerful fruit and sweet spice flavours are in abundance as well as spicy and earthy depth from the extra ageing. These can age further in bottle. Make sure you decant before drinking as there is sediment.

Reserve Tawny Port The tawny colour of these Ports is a result of extended ageing in small oak casks. Wines of different ages are blended to achieve the desired style and therefore it is the average age that is shown on the bottle. The ageing process develops aromas of sweet spice and marzipan with a sliky smooth palate of toasted almonds and Christmas cake. Put it in the fridge for an hour for a perfect digestif. These are already filtered and can keep for two weeks.

Vintage Vintage Port is the ultimate expression of Port. The wines represent the best wines from either a single estate or a house and are only made in years that produce grapes of exceptional quality. These wines can age for many decades, Ports from the 1880's are still drinking beautifully. Try our Delaforce Quinta Da Corte 1991 if you want to taste a fully mature Port. Taylors top single vineyard Port, Quinta de Terra Feita, is a decade old but still full of fresh fruit and a touch of sweet spice that belies its age. The power and structure shows that it could certainly last a few more decades!  


What Closure for your Wine?Date published: 29/05/14

One of the major ongoing debates in the wine world concerns what to use to seal bottles of wine - cork or screwcap. Many people have a strong preference in favour of one or the other, but as yet not that much is known about the choice of closure affects the wines's evolution.

The main functions of a closure are to 1) protect the wine and 2) allow the wine to mature, if this is desired. Producers essentially have 3 options available to them: corks, synthetic corks or screwcaps. all have some advantages and disadvantages.

Corks are the traditional form of closure and are still the most widely used, especially for premium wines. They allow a small amount of oxygen to enter the wine, which aids maturation. The main disadvantages of corks are cork-taint and cork failure. We say that a wine is 'corked' when the wine reacts with a chemical that is present in some corks. This results in mouldy, wet cardboard aromas. Thanks to research and investment, the incidence of cork-taint is declining. It is important to note that cork-taint is very different to cork failure. Cork failure occurs when the cork does not seal adequately, with the result that too much air enters the bottle leading the wine to oxidise. Many consumers and producers, especially in the Old World, prefer wines with corks.

Synthetic corks are mostly made from plastic and are totally inert. While this may be suitable for wines that are not intended to age, they can cause reductive aromas when used for longer ageing. The closures also sometimes affect the flavour of the wine.

Screwcaps are used extensively in the New World and are ideal for wines where the key attraction is fresh, fruity flavours, for example New Zealand Sauvignon Blanc. Screwcaps are impermeable and do not taint the wine. They also offer convenience. A lot of research is being done into screwcaps and some have been developed specifically to allow  a small amount of oxygen to transfer in to assist ageing.

Whilst the issue of closures is an interesting one, ultimately, the type of closure used for a wine is less important than how the grapes have been grown and how the wine has been made. It is also no longer a reliable indicator of quality. In choosing wines it should not be a major consideration.



Great Grapes!Date published: 27/05/14

Dolcetto!

Dolcetto is an Italian grape, the name translates as 'little sweet one.' It doesn't have the fame of some other Italian red varieties, but can often be found as part of a blend, where it adds colour and acidity, particularly in the North West region of Piedmont. As it does not have the same reputation for quality growers may not pay as much attention to it as their Nebbiolos or Barberas so it may have more potential to produce great wines. Hopefully we will find out one day! And with a small amount of planting found in other countries such as Australia there is potential for it develop a different new world style.

Try this as a cracking example

We love Malbec!Date published: 26/05/14

With its deep bramble notes and smooth, rounded texture, Malbec is as popular as ever. These eight corkers are all in our 'Pick 'n' Mix' promotion, so you get even more bang for your buck.

Luis Felipe Edwards Seleccion Especial Malbec 2012, Colchagua Valley, Chile - This Chilean example shows blackberries and blueberries with soft vanilla undertones.

Santa Ana Malbec 2013, Mendoza, Argentina - Great value Malbec with plums and cherries to the fore. Plush and scintillatingly smooth.

L'Instant Truffier Malbec 2012, Rigal, PGI Cotes du Lot, France - Black cherry and bramble fruit meet hints of anise and prune. Bold with peppery tannins.

Montes Reserva Malbec 2012, Colchagua Valley, Chile - Blueberry and raspberry fruit is layered with vanilla, butterscotch and pudding spice notes.

Paul Mas Estate 'Gardemiel Vineyard' Malbec 2012, PGI Pays D'Oc, France - Old World rusticity joins inky New World fruit in this modern plum-and-blackberry-laden offering.

Tucumen Malbec 2012, Mendoza, Argentina - This delivers cherry, plum and blackberry fruit in a generous, well-balanced manner.

Vina Mayu Malbec 2012, Elqui Valley, Chile - Dark, ripe bramble fruits intermingle with sweet spices such as vanilla, nutmeg and cloves.

Benegas Malbec 2011, Libertad Vineyards, Mendoza, Argentina - Pure and powerful with black cherry. blackberry and oaky spice building to a very, very long finish.

Check the website for prices www.majestic.co.uk/latest-wine-offers and order with free delivery*

*Steak not included!


Profile: Magnificent MerlotDate published: 25/05/14

Merlot is a dark blue-coloured wine grape variety, that is used as both a blending grape and for varietal wines. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

While Merlot is made across the globe, there tends to be two main styles. The "International style" favored by many New World wine regions tends to emphasis late harvesting to gain physiological ripeness and produce inky, purple colored wines that are full in body with high alcohol and lush, velvety tannins with intense, plum and blackberry fruit. While this international style is practiced by many Bordeaux wine producers, the traditional "Bordeaux style" of Merlot involves harvesting Merlot earlier to maintain acidity and producing more medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavors (raspberries, strawberries) and potentially leafy, vegetal notes.

France is home to nearly two thirds of the world's total plantings of Merlot. Beyond France it is also grown in Italy (where it is the country's 5th most planted grape), California, Romania, Australia, Argentina, Bulgaria, Turkey, Canada, Chile, Greece, New Zealand, Africa South Africa South Aftica, Switzerland, Croatia, Hungary, Montenegro, Slovenia, Mexico and other parts of the United States such as Washington, Virginia and Long Island. It grows in many regions that also grow Cabernet Sauvignon but tends to be cultivated in the cooler portions of those areas. In areas that are too warm, Merlot will ripen too early.


Profile: Charming ChardonnayDate published: 24/05/14

Chardonnay is a green-skinned grape variety used to make white wine. The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to New World wines with oak, and tropical fruit flavors. In cool climates (such as Chablis and the Carneros AVA of California), Chardonnay tends to be medium to light body with noticeable acidity and flavors of green plum, apple and pear.

In warmer locations (such as the Adelaide Hills, Geelong and Mornington Peninsula in Australia and Gisborne and Marlborough region of New Zealand) the flavors become more citrus, peach and melon while in very warm locations (such as the Central Coast AVA of California) more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.


Jargon Buster!Date published: 24/05/14

Single Varietal

A nice and easy one today - This just means a wine made from a single grape variety. 

In the EU a wine using a varietal label must have at least 85% of that grape variety in it.


Beginners Guide to ChampagneDate published: 24/05/14

We love Champagne here at Majestic and we hope you do to. There are many expressions of this fantastic style that means there should be something to suit all palates. We hope this will help you find yours, as Champagne is something we think everyone should enjoy.

Non-Vintage

Blended for consistency, these are carefully controlled and blended with reserve wines to taste the same each year. Typical flavours include fresh fruit (crisp green apples) and occasional floral characters held together with yeasty notes such as croissant. The refreshing acidity of these wines makes them great apéritifs that shine alongside canapés. Why not try the all time favourite Bollinger Special Cuvée ...

Vintage

Where Brut NV Champagne is virtually the same every year, Vintage Champagne is designed to be equally representative of the stated year. As it is aged for a longer period of time, the flavours are much richer and more complex. Stewed fruits are more typical than fresh fruits and yeasty flavours of brioche and toast are prominent. Demand for the best Vintage Champagne is so high because there is such a limited quantity available and they may never taste the same way in future vintages: a tragedy for those who miss out. Our recommendation is the fantastic Veuve Clicqout 2004 ...

Rose

Rose tends to be based on the Pinot Noir grape, which gives more fresh cherry and berry flavours, and a less yeasty character. Its the perfect alternative for anyone who avoids Champagne because they dislike Chardonnay. They are fresh, fruity and incredibly easy-drinking, often boasting strawberry and raspberry flavours which makes for perfect summer sipping. Pop in and give the benchmark Moët & Chandon Rosé NV a go ….



Hot New Discoveries in ChileDate published: 23/05/14

Chile are fortunate to have near perfect growing conditions and offer an extensive range of the wine industries most popular and sought after grape varietals at a high quality. This allows Chile to compete on the world stage to be a top contender for the most exciting and diverse country in the New World.

Chilean Viticulture improved dramatically over the early 1990s as they heavily invested in technology and expertise, which has dramatically increased not only the quantity but the quality. Chile has became well known in the wine world as the country for producing great value wines, but are longing for a reputation to promote their own unique qualities just as the Australians have mastered with their heavy spicy Shiraz.

After the devastating 2010 earthquakes the Chilean wine industry seems to have started afresh and it aims to create even better quality wines but still at great value.

With these extremely promising factors in mind Majestic have decided to re-vamp nearly half of its Chilean range to reflect the diverse and exciting wines Chile has to offer.

Having tried most of the new wines myself, I am confident in saying that the new lines definitely reflect the country's hopes and expectations. Vina Carmen has a reputation for producing some of the finest wines and their main focus is to find the best locations for each varietal. The Carmenere in particular is a delightful warming wine with velvety tannins and intense black fruit.

Some of my personal favourites include the Leyda single vineyard Pinot Noir with its intensely fresh aromas and direct fruit on the palate and the Anakena Single Vineyard Syrah which is chunky and very fruity. Both are a perfect accompaniment to game or venison.

So with this in mind and the winter months moving frostily upon us come down to Majestic and see for yourselves what all the hype is about!!


A to Z of Wine: R is for..Date published: 22/05/14

Ripasso

Ripasso is a term used in Italian wine-making which literally translates to 're-passed'. The term is used primarily for Valpolicella wines, where the young wine is re-fermented over the unpressed skins of Amarone wines which adds flavours, alcohol and body to the wine.

It started to become more and more popular as Amarone production increased in the 21st Century, with many Amarone producers making a Valpolicella Ripasso as a "Second Wine". Due to the quality of the wines being produced in the area Ripasso della Valpolicella received its own DOC designation as recently as 2009.

Read it? Try it!

Valpolicella Classico Superiore Ripasso 2010 La Casetta

A beautiful deep ruby hue and lots of almost confected cherry, plum and berry fruits complemented by vanilla hints. Fine and rounded, a velvety smooth palate bursting with intense and complex flavours.

http://www.majestic.co.uk/Valpolicella-Classico-Superiore-Ripasso-zid13050


Region in Focus: MendozaDate published: 22/05/14

Region In Focus: Mendoza

Argentina has placed itself firmly on the wine making landscape in recent years, with Mendoza very much at the forefront.

The region is blessed with an enviable diversity of grape varieties, largely thanks to Spanish, Italian, and Portuguese immigration in the 19th Century. 

Until very recently the country's export market was very limited, with producers content to produce large quantities of often mediocre wine, but this all changed in the 1990's. Huge investment led to renovated and in some cases newly-built vineyards, all contributing to a change in attitude both home and abroad, and culminating in Argentina's now lofty position as the 5th biggest wine producer in the world.

Mendoza is at the forefront of this movement, with 70% of Argentina's vines planted in this region. The tree-lined city itself is officially acknowledged as one of the worlds Great Wine Capitals, and handily lies just 50 minutes from Santiago by air, making it a prime holiday destination.

The vineyards are typically oases of green, set in uncompromisingly arid semi-desert, with a debt of gratitude to the altitude. Temperatures are regularly low enough to produce well flavoured, deeply coloured grapes for their red wines, and fantastically aromatic characteristics to it's whites.

The reputation of the region falls largely on Malbec, introduced in the 19th Century via Chile's importations of vines from Bordeaux, although the Malbec grown in Mendoza today is very different to that of Southern France. Bonarda, Cabernet Sauvignon, Barbera, Chardonnay, and Sangiovese are also grown very successfully.

Top Tips:

Catena Alta Malbec 2009 Mendoza 

Deep purple in colour, with intense aromas of blackberry with hints of violets, sweet spices, vanilla and tobacco. Full bodied with integrated ripe tannins, black pepper spice and a lingering finish.

Viñalba Reservado Chardonnay 2012 Mendoza 

An inviting golden colour, this Chardonnay is ripe and soft, with yellow apple, tangerine and pineapple fruit. The palate is refreshing and mellow, with a round, lightly nutty finish.

Portillo Malbec 2012 Bodegas Salentein, Mendoza 

An intense red-purple colour, with an equally intense nose of plum and bramble. Round and fulsome on the palate, delivering a swathe of ripe, fresh black fruit held together by lush tannins.


Party ServiceDate published: 21/05/14

This article aims to give our customers a little more information regarding what we can offer for weddings and parties and also in store for tastings.

Events and Functions

- Expertly trained staff on hand for recommendations.

- Over 700 wines as well as spirits, beers, ciders, ales, soft drinks, ice and water.

- Free glasses, chiller bins and ice bucket hire. (Refundable Deposit when returned)

- We can deliver free of charge, in a two hour time slot that suits you, seven days a week.

- Sale or return policy if you slightly over order.

Tastings

If you are part of a PTA, book club, wine club or simply a group of friends that enjoy wine we can offer a free tutored in store wine tasting evening.

We cater for 8-12 people and you simply come along to try eight different wines , learn about the product and try them with selected foods to bring out the best and worst in the wines.

The night is fun and informal but hopefully educational too and best of all completely FREE!


Life of a vineDate published: 20/05/14

As spring has now most definitely sprung, and gardens everywhere are bursting into bloom, so will vineyards now start to show signs of growth.

The life a vine has many stages throughout the year, and certain factors at crucial times will determine both the quantity and quality of the grapes.

Spring: Budbreak – Small shoots emerge from the buds on the vine, left over from pruning after last year's harvest. This signal the end of winter dormancy. Spring frosts at this point can cause damage to crops.
Early summer - Flowering – Six to eight weeks later flowers bloom on the vine. It is the pollination of these which leads to berries being formed. Cold or wet conditions at this time have a negative effect.
Summer - Fruit set – After pollination seeds are developed around which the grape berry is formed. Normally around 30% of flowers become berries. This is reduced in hot, dry conditions.
Early autumn - Versaion – The beginning of the ripening of the grape berry where the grape softens and the colour changes
Late autumn - Harvest – When the grapes are judged to be at optimum ripeness in terms of sugar, acidity and flavour characteristics they are picked and sent to the winery for fermentation. Rainfall at the time can be a problem as it dilutes flavours in the grape. Also grapes are vulnerable to being eaten by birds or animals
Winter – Leaves fall, vines are pruned ready for the following year.

Throughout the year each vineyard will have its own problems to overcome, be it pests, disease or weather conditions and how each problem is tackled will ultimately have an affect on the style and quality of the wine.

Knowing more about where or how the wine you drink is made can help your understanding and ultimately your enjoyment of it!

Please feel free to ask us if there is ever anything you would like to know about the wine making process!



Fonterutoli Chianti Classico 2011 Date published: 19/05/14

The Fonterutoli Chianti Classico 2011 is one of my favourite wines. Produced from different Sangiovese clones, the wine is then aged for twelve months in small oak barrels.

Owned by the Mazzei family since 1435, Fonterutoli is a tiny village to the south of Castellina, and is little changed from its original form. The soils here are so rocky that Fonterutolis wines have earned the nickname 'vino dei sassi', or 'wine from rocks'.

A well-proportioned wine with an elegant body of dark berry fruit and aromas of fresh spice. The intense raspberry and bitter cherry fruit are lifted by taut acidity and lithe tannins.

Partner with rich tomato dishes and Mediterranean style vegetables.



Profile: Classy Cabernet SauvignonDate published: 19/05/14

Cabernet Sauvignon one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Napa Valley, New Zealand's Hawkes Bay, Australia's Margaret River and Coonawarra regions and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavors can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes


Getting to know... Villa MariaDate published: 19/05/14

Villa Maria are very well known and highly regarded New Zealand producer and I'm sure most of you have sampled their wines at some point!

The main and original winery is based in Auckland, in the North Island but a second winery has been built in Marlborough.  Marlborough is the most internationally recognisable region and with good reason!  Situated on the northeastern tip of the South Island it has some fantastic sites for grape growing.  The Wairau and Awatere valley are particular prized, with the stony soils and gentle slopes.

As far as the wines from Villa Maria go, I think most of you are familiar with the whites.  In particular the great value Private Bin Sauvignon Blanc.  So, I'm going to talk about the 2 reds we stock from this estate.

Villa Maria Cellar Select Pinot Noir.  Probably New Zealands claim to red wine fame, Pinot Noir thrives here.  Grapes for this wine come from the Wairau and Awatere valleys and the medium bodied wine has a great structure.  Tannin and acidity are balanced and red fruit character dominates.  This is a very approachable Pinot at a very approahable price.

Villa Maria Private Bin Merlot/Cabernet Sauvignon.  A Bordeaux blend of Cabernet Sauvignon, Merlot with a smidge of Cabernet Franc and Malbec this wine hails from Hawkes Bay in the North Island.  The Hawkes bay area has a great reputation for these Bordeaux blends, partly down to the famed Gimbletts Gravels area and the warmer climate.  You'll find ample cassis fruits in this wine, with a fuller body and tannin.  Still perfect to enjoy on its own, but would partner rich meat dishes very well.


Profile: Sensational Sauvignon BlancDate published: 18/05/14

Sauvignon Blanc is a green-skinned grape variety that originates from the Bordeaux region of France. It is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. The grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Chile, Canada, Australia, New Zealand,South Africa, Washington and California. Some New World Sauvignon Blancs, particularly from California, may also be called "Fume Blanc".

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable acidity and "green flavors" of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes. In warmer climates, it can develop more tropical fruit notes but risk losing a lot of aromatics from over-ripeness, leaving only slight grapefruit and tree fruit (such as peach) notes.


BeaujolaisDate published: 16/05/14

Nestled between Burgundy and the Rhone, it's distinctive granite soils provide an ideal home to the Gamay grape. Indeed, this is an area which is dominated by one grape, over 98% is now planted with Gamay. The remaining two percent is Chardonnay (used to make Beaujolais Blanc- not unlike wine from the Macconais), and Pinto Noir- which is to be phased out by 2015.  

Classic Beaujolais is very light in tannin, with aromas of rasberry and red cherry. These characteristic are further enhanced by the vinification technique of Carbonic Maceration, or fermaentaion under a blanket of CO2 to you and me, which adds the notes of kirsch, bubblegum or banana to the finished wine.

There are three primary rankings within Beaujolais. They are in ascending order; Beaujolais AC, Beaujolais-Villages and the 10 Crus. Running north to south the Crus are; Saint-Armour, Julienas, Chenas, Moulin-a-Vent, Chiroubles, Fleurie, Morgon, Regnie, Cote de Brouilly, and Brouilly. 

Each Cru has a unique style, but in general Chiroubles is the lightest, with Moulin-a-Vent being the fullest. Best served slightly chilled Beaujolais should be drunk young, however there are a growing number of Crus experimenting with oak aging - the results are reminisent of a classic Pinot Noir dominated Burgundy but do lose something of the Gamay character.


Alternative To SancerreDate published: 15/05/14

If your looking for a alternative to a Sancerre, why not try a New Zealand Marlborough Sauvignon Blanc. Marlborough is a premium quality area for Sauvignon Blanc production in a dry, unoaked style. The intense sunshine means that these wines tend to have a far more over (obvious) fruit quality than a Sancerre.

One I would strongly recommend is the Fairbourne Sauvignon Blanc. Made from grapes grown on elevated sites on the north-facing slopes of the Wairau Valley. The warm days and cool nights provide optimum conditions for ripening which makes for maximum freshness and purity.

Intense yet with a slightly reserved character, this well-balanced Sauvignon possesses an elegance and minerality normally only achieved by top Sancerre.


Chateau Musar 2005, Gaston HocharDate published: 15/05/14

Chateau Musar 2005, Gaston Hochar

In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon's 6,000 year winemaking tradition and his travels in Bordeaux. Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year. The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.

The wine is bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be stood up the night before opening to settle any sediment. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for several hours and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.

In youth, Chateau Musar Reds are dense and richly-textured, with intense ‘baked fruit’ characters: plums, damsons, cranberries, cherries, figs and dates. Bordeaux grape Cabernet Sauvignon lends black fruit flavours; Rhône grapes Cinsault and Carignan contribute fragrance (violets; pepper) and supple spiciness. Either set of qualities might dominate a particular vintage, but the style is always emphatically Lebanese: enticingly aromatic, with persistent fruit flavours. Over decades the wines acquire tawny hues and mellow notes.

In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanon's 6,000 year winemaking tradition and his travels in Bordeaux. Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year. The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.

The wine is bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be stood up the night before opening to settle any sediment. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for several hours and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.

In youth, Chateau Musar Reds are dense and richly-textured, with intense ‘baked fruit’ characters: plums, damsons, cranberries, cherries, figs and dates. Bordeaux grape Cabernet Sauvignon lends black fruit flavours; Rhône grapes Cinsault and Carignan contribute fragrance (violets; pepper) and supple spiciness. Either set of qualities might dominate a particular vintage, but the style is always emphatically Lebanese: enticingly aromatic, with persistent fruit flavours. Over decades the wines acquire tawny hues and mellow notes.


Codorníu Reina Maria Cristina Blanc de Noirs 2010 SpainDate published: 15/05/14

Want an alternative to Champagne. Look no further than this..

Made using the same method used to make Champagne but at a fraction of the price and yet the quality is unwavering. Made using 100% Pinot Noir this Cava Brut was launched in honour of the Regent Queen María Cristina of Austria who in 1897 granted Codorníu with the title of “Official Provider of the Royal House”.

With fine bubbles and persistent beading, this deliciously dry Cava has fresh, light, floral aromas with delicately rounded, well-balanced pear and brioche flavours.

Check out this customer review,

“This is a superb Cava which in my opinion beats many higher priced champagnes hands down. Rich, creamy, full flavour, not too fizzy with dense bubbles. Serve as aperitif or with starters/nibbles. Great with smoked salmon. A Christmas must-have.”

Couldn't say it better myself.


Grape of the Day - GamayDate published: 13/05/14

This grape varietal, most popularly grown in Beaujolais to the right hand side of the Mâconnais. It is well known for its high acidity, and fresh red fruit flavours. Often due to the method at which the wine is made it has distinct flavours of Banana and boiled sweets. It is meant to be drunk young and will be welcomed at any BBQ. 

Wine Wisdom - MacerationDate published: 12/05/14

This is an ancient word steeping a material in liquid with or without kneading it to seperate the softer parts from the harder parts. This is a very important process in red wine making as this is the method that is used to extract the tannins. With no tannin in our top end Bordeaux wines the ageing potential would be much lower. Tannin allows a wine to age gracefully in many cases, with Cabernet heavy Bordeaux styles being arguably the best in the world. 


All About SherryDate published: 09/05/14

Confused about the different types of sherry, hopefully this can make things easier to understand....


Fino- Very dry, light-bodied Sherry that is straw-like in colour. Has aroma characteristics of Almonds. Typically around 15-17%. Good with almonds, olives and ham.

Manzanilla- A dry and pale coloured sherry. Made in Sanlucar and best enjoyed with seafood or tapas.

Amontillado- This sherry is in the middle of Fino and Oloros in terms of its colour and body. A slightly off dry sherry which loses its flor during the ageing process, as a result it has a deeper colour and tastes more nutty. Aroma characteristics of hazelnuts. Excellent match to oily fish.

Oloroso- Much richer in flavour and body. It is also darker in colour. Goes well with rich meats and strong flavoured cheese.

Pedro Ximenez- This sherry is a very sweet sherry and is almost like syrup. The Pedro Ximenez grapes have naturally high residual sugar as they are almost dried to raisins, this concentrates the sugars. Has characteristics of toffee, figs and dates.


Producer Profile: MasiDate published: 08/05/14

The name "Masi" is derived from "Vaio dei Masi", the small valley in Valpolicella acquired by the Boscaini family at the end of the 18th century - the family still own the land today. 

The Venetian regions have always been ideal for viticulture, thanks to the huge variety of historically recognised terroir sites.
Masi has selected the best vineyard sites in foothill and hillside locations, paying particular attention to the development of single vineyard, or cru, wines which express the excellence of individual high quality vineyard sites and consequently have their own unique characteristics.

The main focus of Masi is the production of quality wines, using grapes and methods native to the Venetian regions, whilst also being one of the most innovative producers in Italy. Through collaboration with pretigious intitutes and universities, Masi have contributed to the development of winemaking practices in this region in a valuable way. In particular, they have created an internationally recognised new category for wines from the Veneto - the "Superventian" - derived from the winemaking process for Amarone and used in their Campofiorin. Made using Corvina, Rondinella and Molinara, the fresh grapes are fermented, then refermented along with some partially dried grapes giving rich and complex flavours.

Take a look at our website to see which of the Masi wines we have in stock at the moment!


Cloudy BayDate published: 07/05/14

Cloudy Bay Sauvignon Blanc 2012 Marlborough 

Cloudy Bay Vineyards was established in 1985 in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. Possibly the most prestigious Sauvignon Blanc in the world, it definitely lives up to its reputation.

A wine full of fresh herbal aromas and layers of ripe guava and tropical fruit. Gooseberries and passionfruits on the medium-full body; the palate is succulent and crisp with a long flavoursome finish.

Superbly refreshing served chilled on a sunny day, this is also a great match for meat or vegetarian stuffed peppers.


Cloudy Bay Chardonnay 2011 Marlborough 

A complex nose that ranges from figs and lemon butter to more savoury elements of fresh hay with hints of butterscotch. The palate is substantial and rounded with toasty complexity and a long finish.

Eminently drinkable now but it will reward those with the patience to age the wine for a further 3 to 4 years.


Cloudy Bay Riesling 2007 Marlborough 

Made from an exceptionally small harvest from two parcels of vines, this is Cloudy Bay's stunning and exclusive take on the classic grape. Echoing the fresh, off-dry Alsatian style of Riesling, this wine delivers a lush and delicately unctuous palate of tropical and citrus fruits, all the time accompanied by a restrained yet potent nose tinged with aromas of beeswax. Drink with mild curries, roasted vegetables or smoked salmon.


Cloudy Bay Pinot Noir 2011 Marlborough 

Delicate confected nose, with vanilla and hints of spice. A seductive palate, where dark cherries and strawberries are complemented by toasty characters and silky tannins. A complex and textured finish.

Try this with slow-cooked pork belly or a wild mushroom risotto.




Grapes Of BordeauxDate published: 07/05/14

Simplifying the Claret:

A Quick Bordeaux Fact Sheet.

Bordeaux can be an overwhelming, confusing and unapproachable region given its grandeur and history. It can also be overlooked in contemporary circles, with new world wines now taking centre stage. This guide will break down the region and show that Bordeaux still has a significant amount to offer.

The Grapes:

Cabernet Sauvignon

Merlot

Cabernet Franc

Malbec

Petit Verdot

Climate:

Continental – The effect of the gulf stream on the Atlantic coast provides lengthy, hot summers and mild, wet winters.

'The Left Bank' (Of the river Gironde)

Dominated by Cabernet Sauvignon grapes. The wines have more tannin and have fantastic potential for ageing. Think Medoc and Haut-Medoc.

'The Right Bank' (Of the river Gironde)

Usually made up of Merlot and Cabernet Franc grapes, these are smoother, less tannic and more approachable. Saint-Emillon and Pomerol are classic examples of these.


A world of Sauvignon BlancDate published: 06/05/14

In France two large regions are important Bordeaux and Loire. Bordeaux offers Sauvignon-Semillion blends in both dry and sweet styles. The dry styles show a marvellous marriage between a full bodied grape and a highly fresh grape that livens it up. Unusually these blends often suit seeing some oak aging this complements the Sauvignons flavours that the best Bordeaux whites can offer such as a subtle tinned vegetables. The Loire is a different story were the best wines are all about balancing some strong piercing acidity with interesting minerality as well as fruity green aromas. The best of these Loire regions are Sancerre and Pouilly-Fumé , having said this there are some great alternatives such Touraine and Reuily offering great affordable alternatives.

In the rest of the world there are plantings all over. Most famously New Zealand which produces less than 3% of the amount of wine as France and yet is a major player in the UK market. The reason for this are obvious New Zealand offers fruit and grass forward wines that can be enjoyed with or without food, and have a brilliant vibrancy, with Marlborough currently holding the crown but without lots of different regions and sub regions, offering a wonderful diversity of Sauvignon. Elsewhere Rueda in Spain offers some more bone dry fresh Sauvignon in the New Zealand model. South Africa and California in their cooler regions also offer some great examples (with California offering some which have been aged in oak called Fume Blanc). Australia is in most parts to hot to maintain the characteristic greenness but there are pockets in Adelaide Hills, Tasmania and Victoria, which contribute to some lovely non-oak Sauvignon-Semillion Blends. As ever these are just rough outlines of what to expect as producers and vintages are always changing what to expect from a specific parcel of vines, so come in for a chat and we will be more than happy to recommend a brilliant Sauvignon Blanc to meet your tastes.        


Needing a New Wine List?Date published: 05/05/14

For restaurant, pub, bar, hotel, spa and all other business owners looking for a fantastic wine list, stocked with award winning wines delivered for free 7 days a week, look no further than Majestic! Our commercial team are on hand for a chat about your requirements and to let you know what we can offer and how we can improve your business!

We have a large selection of wines that you won't find on our shop floor, wines that are EXCLUSIVE TO YOU!

Fancy hearing more? Just give call on 01413391227, and leave the rest up to us


Grape of the Day - PrimitivoDate published: 05/05/14

Primitivo is an Italian grape and gives its name to the DOC from which the best examples of this grape's wine comes from; Primitivo do Manduria, in the south of Puglia. The vines grow on iron rich terra rossa soil, these soils and the region's hot mediterranean climate make for flavoursome wine with robust acidity, high alcohol and a jammy fruit flavour. 

Try the Surani Costarossa at £8.99!

The Magic Of Sweet WineDate published: 04/05/14

Sweet wines contain unfermented sugars and they can be created in a number of ways. I am going to concentrate on the ways in which the best sweet wines are made. Basically the best sweet wines come from grapes that are extremely rich in sugars. This can be done in a number of ways, they all concentrate acids and flavours at the same time.

Noble Rot

Noble rot is used in the production of the best sweet wines including Sauternes from France and Tokaji from Hungary. Noble rot comes from Botrytis a fungus that attacks the grape berry and other green parts of the vine. Wines made from noble rot grapes have distinctive honey and dried fruit aromas. Noble Rot concentrates the sugars and acids in the grapes and helps to create new flavours. This helps add to the complexity of the wines.

Drying grapes on the vine

Once the grapes have reached full sugar ripeness they begin to dehydrate and turn to raisins on the vine, increasing sugar concentration in the juice. These wines have an over-ripe fruit character (dried-fruit, tropical fruits) and a richly textured mouthfeel.

Drying grapes after picking

The grapes can be left on mats out in the sun and left to dehydrate. Conditions need to be dry and warm for this to be successful. This technique is used in the production of PX Sherry and Passito wines of Italy. They tend to have a raisiny quality.

Freezing grapes on the vine

This is used to produce Eiswein in Germany and Icewine in Canada. The ice in the juice from the crushed grapes is removed, concentrating the sugars in the must, which result in a sweet wine. These wines have a very pure varietal character.


Why Use a Decanter?Date published: 03/05/14

For those of you who are unsure, a decanter is a vessel that is used to hold the decantation of a wine which may contain sediment. Decanters are commonly made from glass and vary in shape and design. The need for using a decanter has been up for debate for a very long time now as some argue the wine improves from using one however not all agree.

Commonly, the reason for decanting wine is to aerate it, or to allow the wine to "breathe". The decanter is designed to mimic the effects of swirling the wine glass to stimulate the oxidation processes which trigger the release of more aroma compounds. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine (like tannins). Many experts advocate decanting for the purposes of aeration, especially with highly tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines such as Pinot Noir.

However the effectiveness of decanting is a topic of debate, with some wine experts claiming that the prolonged exposure to oxygen actually diffuses more aroma compounds than it stimulates, in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has. In addition it has been reported that the process of decanting over a period of a few hours does not have the effect of softening tannins. The softening of tannins occurs during the winemaking and oak aging when tannins go through a process of polymerization that can last days or even weeks. Decanting merely alters the perception of sulfites and other chemical compounds in the wine through oxidation, which can give some drinkers the sense of softer tannins in the wine.

Summer Tasting WinesDate published: 02/05/14

Here are the wines for our Summer tasting on Friday the 9th of May. We have chosen new wines for the summer with a couple of old favourites in there as well.

We look forward to seeing you on the evening. To book a place just give us a call 01413391227 or email: gla@majestic.co.uk

Sparkling Wine

L'Extra Langlois, Brut, NV, Cremant de Loire, AOP, France

White Wines

Invivo, Sauvignon Blanc, Awatere Valley, New Zealand
Gerard Bertrand, Reserve Speciale,Chardonnay, IGP, France
Leon Perdigal, Cotes Du Rhone Blanc, AOC, France
Muga, Rioja Blanco, DOC, Spain

Rose Wines

Pizarras De Otero Rosado, DO,Bierzo, Spain
Miraval,Rose, Cotes de Provence, France

Red Wines

Domaine Ferrandiere, Pinot Noir, Pays D'Oc, France
Primitivo, Puglia, Natale Verga, IGT, Italy
El Chaparral, De Vega Sindoa, Navarra,DO, Spain
P15 Malbec, Patagonia, Argentina
Kota, Lime Rock, Pinot Noir, Central Hawkes Bay, New Zealand.


'Corked' WineDate published: 02/05/14

Just had a customer asking me about corked wines so thought I would shed some light on what this actually means. Sometimes a cork can be contaminated by 'Trichloranisole' or TCA. This can be encouraged by the use of chlorine solutions that are used to sterlise the cork. It can make the wine smell musty or mouldy and in turn gives a off taste. This is the most common wine fault with about one in twenty bottles affected. Some producers are attempting to reduce this and are instead using plastic cork or screw caps.



Wines Of RhoneDate published: 01/05/14

Cotes du Rhone

A generic level AC, nearly all of which comes from southern Rhone. Generally they are inexpensive, light, fruity and easy drinking. They tend to be made from a blend of grapes but will be Grenache dominated. Carbonic maceration is widely used to help produce that soft style.

Tavel

Southern Rhone AC producing mid-priced, dry, mid/full bodied internsely flavoured Rose. They can develop a savoury quality with age. Mainly made from Grenache and Cinsault.

Condrieu

Northern Rhone AC producing premium priced, dry, full bodied intensely aromatic white wines from Viognier. Some have new oak character and others are made in an off dry style from late-harvested grapes.

Cote-Rotie

Northern Rhone AC. They tend to be premium priced often singal vineyard. Rich, full bodied, oaked reds that require ageing. Made from the syrah grape. Wine makers can use up to 20% Viognier but in practice only small amounts are ever used.


Lay and WheelerDate published: 01/05/14

Did you know?

Lay & Wheeler have over 150 years of experience in buying and selling fine wines and are experts in the fields of en primeur, in bond sales and wine storage. The company was bought by Majestic in 2009 but runs as a separate company based in Suffolk.

Passionate staff & expert advice

With a wealth of experience in the industry, an impressive array of qualifications and a huge amount of passion for fine wine. Every member of staff oozes enthusiasm and passion and this shows through their large portfolio of customers and wine selections.

Fine wines – hand selected

Their expert buying team sources fine wines from the very best producers in France, Spain, Italy, Germany and the new world. Tasting wines from around the world they ensure that they not only have some of the top wines, but also some of the most interesting.

Buying fine wine & storing in bond

Buying wine when it is young and cellaring it correctly brings many benefits to the appreciation of the fine wine. While most wines can be enjoyed in their youth, many fine wines benefit from being aged in bottle, developing additional levels of depth, complexity and interest.

The finer benefits

10% discount at majestic*

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* After the first year, when you subscribe £100 or more per month


Grape of the Day - AlvarinhoDate published: 30/04/14

The Alvarinho grape is from the extreme North-West region of Vinho Verde and with its thick skins it's perfectly matched to the damp conditions in this area. This grape variety is very well known in Portugal and for those of you who love an alcoholic wine this is your go-to drink.

Spotlight on a Region - ArdècheDate published: 30/04/14

This region is to the right hand side of the famous Rhône valley and latitudinally slap bang in the middle. Varietals such as Chardonnay and Viognier are most suited in this warm area. We currently stock the Burgundian pioneer Louis Latours' Grand Ardèche. An excellent value white wine with the the consistant quality that the Latour label is renowned for.

Spotlight to a Region - BierzoDate published: 30/04/14

Bierzo is a small DO region in North-West Spain. This area has huge potential as it's sheltered from the Atlantic Ocean and the Central Plateau. All it needs now is a little investment to improve its ageing technology, who has some spare cash? 

Grape of the Day - DolcettoDate published: 29/04/14

Dolcetto is a red grape grown in Piedmont in the north of Italy. Dolcetto roughly translates as 'little sweet one' and the wines it produces are soft, round, fruity and fragrant. 

Spotlight on a Region - DãoDate published: 28/04/14

Situated in the center of Northern Portugal, the Dão produces some of the country's best wines. Mostly these are firm and tannic reds made from a whole host of indigenous grape varieties; from Tinta Roriz to Bastardo, with the port grape Toriga Nacional added for even more body and tannin. 

Wine of the Week - Talinay ChardonnayDate published: 27/04/14

With our Chilean tasting week beginning this week I feel it only relevant to open up a Chilean Chardonnay.

This Chardonnay comes from a small valley within Limari. Located just 12km from the Pacific, the maximum average summer temperature here never exceeds 23.5 degrees, allowing a long, moderate ripening season, endowing the wines with well-developed flavours.

This modern cool-climate Chardonnay has an invitingly fruit character, offering citrus and tropical notes in abundance. A lush, creamy palate, with mouth watering acidity and a forthright minerality.

A great accompaniment for linguine with mushrooms in a creamy sauce


Spotlight on a region - FaugèresDate published: 26/04/14

Is a promising red wine region in the Languedoc. This area is dominated by mediterranean grape varieties to produce big juicy reds that will taste like a cross between the heavy and spicy reds from Rhone mixed along side the wild and rustic reds of Corbieres. 

We do a cracking Faugères which demonstrates these two big flavours coming together to make a beautiful wine either with food or on its own, I choose the latter. 


Grape of the Day - FalanghinaDate published: 26/04/14

This is a very characterful ancient white grape which is making its come back to stand its own against the many Italian local varietals. It is grown on the coast of the Campania north of Naples. Its a brilliant all-rounder with flavours of citrus, apple often followed by a nutty undertone which adds texture to the wine. 

Grape of the Day - GamayDate published: 25/04/14

This grape varietal, most popularly grown in Beaujolais to the right hand side of the Mâconnais. It is well known for its high acidity, and fresh red fruit flavours. Often due to the method at which the wine is made it has distinct flavours of Banana and boiled sweets. It is meant to be drunk young and will be welcomed at any BBQ. 

Spotlight on a Region - GaliciaDate published: 24/04/14

This is Spain's wet North Westerly coast which is probably more well known to the name Rías Biaxas and home to its prized grape variety Albariño. This grape is finally coming into its own on the world stage and can boast high prices. We have a number of excellent Albariño's in-store of which two are by what some would call, the pioneer of the region, Martin Codax. Both are big sellers here at Majestic and both highly recommended by our expert staff. 

Grape of the Day - HuxelrebeDate published: 23/04/14

A little known German crossing, prized for its ability to survive colder climes than vines normally do.  For this reason it has also flourished in the South of England, where it produces crisp, grapey wines and can be used to add body to blends.  You'll find it in store in Chapel Down's Flint Dry, which is a great introduction to still English wine, full of grassy citrus characters and great with a picnic.

Spotlight on a Region - Haut-MédocDate published: 22/04/14

The more Southerly, higher part of the Médoc, which contains the classic 'left-bank' (i.e. West of Gironde estuary) Bordeaux communes of Pauillac, Margaux and St-Julien.  Bottles labelled as Haut-Médoc, however, tend to be from the areas around these exhaulted sites and can offer excellent value.  Cabernet Sauvignon is the most planted variety here, along with significant amounts of Merlot and Cabernet Franc.  There are very few white grapes planted, as wines labelled Haut-Médoc have to be red.

A Majestic stalwart from this area is Chateau Caronne-Ste-Gemme which is one of my favourite Bordeaux.  Quite tough and tannic when young, it softens and blossoms into a lovely, rounded Claret, well worth a try on your next visit.


Spotlight on a region - IrancyDate published: 21/04/14

Irancy is a small town to the South of Chablis, surrounded by the Côtes d'Auxerre.  Light, elegant reds are produced from Pinot Noir, and delicate, dry, unoaked Chardonnays in the style of Chablis.  You can pop down to Majestic and pick up Pascal Bouchard's 2011 Côtes d'Auxerre for an example of the style - fresh citrus and subtle white flowers on the nose with a crisp and mineral palate, delicious with pan fried white fish.

Wine StorageDate published: 20/04/14

In recent years, the idea of collecting wines in order for them to develop complexities in the bottle over a given time either to improve the drinking experience or to gain monetary value has been proliferated by the hysteria that surrounds many top châteaux (especially Bordeaux 1st growths).

However, the vast majority of wines are made and designed to drink when released. Only a very few actually have the potential for longevity. Bordeaux is the godfather of age worthy red wines and can potentially age for over 50 years. Particularly in the communes of Pauillac and Pessac-Leognan.

But what is it that makes these types of wines so age worthy? Well first of all a great vintage such as 1982, or the recent 2009 all have one thing in common. Lots of sunshine. The ripeness achieved in these years allows for greater potential alcohol levels and more tannic wines. In addition to this, the latitude, Atlantic sea breeze and well drained gravel soils allows the grapes grown here to achieve unparalleled balance. Simplistically put it is the right balance of acidity and alcohol that defines a wine.

In addition to this, a red wine needs to display lots of fruit on the nose with signs of other nuances. This is so the fruitiness can slowly disappear as the secondary characteristics come into their own hopefully creating a very complex wine.

Once you've decided what wine you want to store for a little aging then its time for the equally important storing process. Wines that you are planning to store for a serious period of time i.e. 8 years+ need real care attention and this can be costly. The following is a list of requirements;

-Store the wine either horizontally or at an angle so all or most of the wine hits the cork and can keep the cork damp reducing the potential for oxygen to get into the bottle.

-Store in a dark room without any windows if possible as UV light is adversarial to the wine and can rapidly change the appearance of the wine.

-Store in a damp humid atmosphere if possible as a proportion of humidity is necessary for the cork to not dry out.

-Store at a moderate temperature of 12-13 degrees Celsius if possible, if not no more than about 18/19 degrees. The reason for this is that the warmer the atmosphere the quicker the bottle will age and long term nuances may be lost in the process. In addition to this, rapid temperature fluctuations are not recommended and the temperature needs to be relatively constant.

-Avoid vibrations of movements e.g. under a railway as this can be detrimental the wine. Finally, look for recommendations from wine experts either online or in texts on when the wine should be opened.


Spotlight on a Region - JerezDate published: 20/04/14

Internationally know as the area at which Sherry is produced. Jerez is situated in South West Spain and only an hour and half drive from the popular tourist destination, Malaga. Sherry as a drink has many different styles which range from nutty and dry to sweet and raisined. The dry styles of sherry are in my opinion an acquired taste but Greig our manager is a huge fan. We have been stocking up on our selection recently, one of which is a 1985 Pedro Ximenez. Delicious!  

Spotlight on a Producer - Kangarilla RoadDate published: 19/04/14

With having no luck finding a region or grape I have chosen to spotlight a producer. This Australian producer is situated in McLaren Vale in the South. This vineyard and winery were founded in 1975, these vineyards offer 30 year matured vines which add richness to their extensive range of wines. 

The Shiraz is my favourite in the range and for the price is an absolute steal. It's flavours derive from the aged vines and the excellent terroir that McLaren Vale boasts to create a wine you all must try.

Grape of the Day - LoureiroDate published: 18/04/14

This aromatic little number is the principal grape variety used in the production of Vinho Verde. Fruity apricot aromas offset by a touch of savoury bay leaf make Vinho Verde very approachable and great with seafood, green salads or light summer pasta dishes.

Producer Profile: MasiDate published: 17/04/14

The name "Masi" is derived from "Vaio dei Masi", the small valley in Valpolicella acquired by the Boscaini family at the end of the 18th century - the family still own the land today. 

The Venetian regions have always been ideal for viticulture, thanks to the huge variety of historically recognised terroir sites.
Masi has selected the best vineyard sites in foothill and hillside locations, paying particular attention to the development of single vineyard, or cru, wines which express the excellence of individual high quality vineyard sites and consequently have their own unique characteristics.

The main focus of Masi is the production of quality wines, using grapes and methods native to the Venetian regions, whilst also being one of the most innovative producers in Italy. Through collaboration with pretigious intitutes and universities, Masi have contributed to the development of winemaking practices in this region in a valuable way. In particular, they have created an internationally recognised new category for wines from the Veneto - the "Superventian" - derived from the winemaking process for Amarone and used in their Campofiorin. Made using Corvina, Rondinella and Molinara, the fresh grapes are fermented, then refermented along with some partially dried grapes giving rich and complex flavours.


A-Z of Wine Jargon - A is for AcidityDate published: 17/04/14

A - Acidity

What is acidity?

Acidity is the fresh, tart or sour taste usually sensed on the palate by a prickling sensation on the side of the tongue. It generally makes your mouth water and leaves you wanting more. It is important to balance the acidic character with the sweet and bitter components of the wine. Too much acidity, due to less than ripe grapes or over acidification can make the wine sharp, tart and sometimes unpleasant. On the other hand, wines lacking in acidity will be flat, flabby and equally unappealing. 

What affects acidity?

One major affect on acidity is the climate; cool climates produce more acidic wines, where as warm climates produces less acidity. It is therefore common practise in warmer regions, particularly in the new world, to add tartaric acid to the grape juice before fermentation to increase the acidity. This is known as acidification and is usually sanctioned by local wine regulations.

Food and wine matching

The acidity in foods must be matched by the acidity in the accompanying wines, for example, tomatoes, which are high in acidity go well with the usually high acidity found in most Italian reds. Wines with a good level of acidity can also be superb with rich oily foods such as pate or fatty meats, such as duck or goose. Pinot Noir, particularly as it ages and takes on more savoury characteristics would complement game really well. The acidity in the wine helps it cut through the fattiness of the food. Dishes dominated by tart acidic flavour (lemon, lime or vinegar) can be difficult to match as they tend to overpower most wines.  


A-Z of Wine Jargon - B is for BotrytisDate published: 16/04/14

B - Botrytis
Botrytis Cinerea is a fungus which infects grapes and in certain climates can make the most complex and longest-living of all the sweet white table wines. They are distinctively scented in youth, often honeyed, and are capable of extremely long bottle ageing, for many decades in some cases. 
A temperate climate is ideal for botrytis. Early morning mists allow development of the fungus, and if followed by warm sunny autumn afternoons in which the grapes are dried, the progress of the fungus is restrained and noble rot is formed. Grapes affected by noble rot and wines produced from them are often called botrytized or botrytis affected. If the grapes are not dried in the warm afternoons, then the fungus may spread so quickly that the grape skins split, forming the unfavourable grey rot (botrytis bunch rot). 
Any white grape variety may be infected by the botrytis fungus but certain varieties are particularly sensitive and well adapted to the production of botrytized wines. Traditionally Sauvignon Blanc, Chenin Blanc, Riesling, Gewurztraminer and Furmint are favoured. 
Sauternes (in the Bordeaux region) has the potential to produce the greatest quantity of top quality botrytized wine. The confluence of the rivers Ciron and Garonne provide an excellent mesoclimate for the development of noble rot. Germany is the other famous source of botrytized wines, using Riesling as the classic grape. Tokaj, in Hungary, is also closely associated with botrytized wine-making. In the New World, botrytised wines are made with increasing frequency. In Australia, New Zealand and California particularly, a host of botrytized Rieslings have emerged.  

A-Z of Wine Jargon - C is for Cork TaintDate published: 15/04/14

A-Z of Wine Jargon - C is for Cork Taint

What is Cork Taint?

Cork Taint is one of wines' greatest enemies. It is the presence of 2,4,6 -Trichloroanisole (TCA) in a wine which in many cases will have been transferred from the cork itself, but can also have been transferred through it. TCA is a natural compound and although it poses no health issues, can affect and ruin a wine regardless of price, quality or age.

Cork taint is commonly mistaken for when a wine contains small floating fragments of the cork itself. This is not true and in actual fact this is a serving fault leading to the wine purely needing to be decanted.

How do you recognise the signs?

Although a cork may not show any signs of being affected the wine will give you all the signals you need to recognise cork taint. There are certain characteristics inherent to a corked wine containing TCA which can be described as musty or mouldy aromas or even a damp basement smell. In virtually all cases, the wine's original aromas and flavours are reduced dramatically and very tainted wines are unpalatable. 


A-Z of Wine Jargon - D is for DecantingDate published: 14/04/14

D is for Decanting

Many customers ask the staff here at Majestic Newcastle if their wines need to be decanted and how to do so – well here is your step by step guide to decanting.

Firstly before you start pouring, not all wines benefit from the airing which decanting provides. This process can be used to enhance the maturity of a wine as allowing air to those that are slightly younger and not fully matured will create more development on the palate. It helps to soften tannins and brings secondary characteristics to a wine giving it more complexity. Try to avoid decanting wines that are very mature.

Over time red wines throw a natural deposit collects in the base of the bottle and consists of tannins and colouring pigments. This can also be removed by decanting.

Remove your bottle from the wine rack and stand upright for a while to allow any sediment to sink to the bottom of the bottle.

Using a cork screw carefully pull out the cork from the bottle and wipe inside the top of the bottle. This removes any excess cork or deposit that may have gathered over time around it.

For the steadier hand pour over a light source to ensure no sediment falls into the wine. Another tip is to use fine grade coffee filter paper to catch the deposits as well. 


A-Z of Wine Jargon - E is for En PrimeurDate published: 13/04/14

What is “En Primeur”?

En Primeur is a wine trade term for wine sold before bottling. It is generally, but not exclusively, used for classed growth Bordeaux and has long since been available to the wine trade, but only undertaken by wine consumers in the late 20th Century.

The Positives

Throughout the 1980s, when excellent vintages coincided with economic prosperity, this was an immensely popular investment opportunity with consumers paying the lowest possible price and securing the most sought-after wines before bottling – after which the price increased. Demand for certain wines, coupled with inflation saw high return on investment.  

The Negatives

En Primeur purchases also have their disadvantages. In times of recession, there is a possibility that one of the many links in the chain between producer and consumer will fail – leaving the buyer having paid for a wine with no possibility of receiving it! There is also the fact that that en primeur purchases involve investing in a product that isn't finished – and a third party's assessment of a sample taken at six months from a single cask is poor justification for what could potentially be a large financial outlay. Buying en primeur may therefore only make financial sense for the very best vintages, from the very best produces and most sought-after wines.


Peroni Date published: 13/04/14

Remember folks, Peroni is £1 per bottle for April!

Peroni is one of the UK's leading beer brands and goes down a treat wheather your have had a long day at work or having a party

We reccomend pairing it with a Pizza while you watch the golf this weekend!

The Wine CourseDate published: 13/04/14

Do you have a group of friends that would enjoy an evening of wine and food, or need to organise a work event, or simply want to learn a little bit more about what your drinking, then keep reading...

Our free wine course is a one-off 1 and a half hour session which provides you with a basic introduction to grape varieties, wine styles, and food and wine matching.  You will try a selection of red and white wines from around the World and there are a few nibbles to tuck in to to see how well (or not insome cases) different foods match different wines! 

The course is limited to 10 people so it's relaxed yet intimate with plenty of opportunity to ask questions. Spaces are limited and are allocated on a first come first served basis.  If you would like to register please let us know as soon as possible and let us know how many guests you would like to bring.

Call us on 0141 339 1227 or email us at gla@majestic.co.uk

Fine Wine of the weekDate published: 13/04/14

Meursault 1er Cru 'Château de Blagny' 2009 Louis Latour

£30


An exclusive of Maison Louis Latour, the Château de Blagny is located high on the hillside overlooking Meursault and Puligny-Montrachet. A wonderful wine, traditionally vinified and matured in small oak barrels for 8 to 12 months. A light golden colour with green reflections this wine is full of elegant buttery notes balanced with an aroma of fresh hazelnuts. The palate has generous citrus fruit notes and a lingering finish. Enjoy with crisp lemon acidity, lush texture and well integrated oak, drink it with fish, chicken or a cheeseboard over the next 3 years. 


A-Z of Wine Jargon - H is for HybridDate published: 12/04/14

A hybrid is the offspring of two varieties of different species, such as the European Vitus Vinifera and the American Vitus Riparia. Hybrids can occur naturally by cross-pollination or more commonly by artificial evolution. Different species of Vitus contain genes with natural tolerance or resistance to winter cold, salinity, botrytis bunch rot or disease; therefore it is logical to explore new possibilities of hybrid varieties for wine production. 

Generally speaking, hybrids are forbidden for the production of quality wine in the European Union. However they are widely grown in a number of countries as they may be particularly resistant to heavy frosts or excessive humidity.  


Wine of the weekDate published: 12/04/14

Kuhlmann-Platz Riesling 2013 Cave de Hunawihr


£8.49


Why not try something different..

This cooperative was started by a group of small producers in Hunawihr in 1954, but today has member growers throughout the Alsace heartland. 

A pale straw yellow, this wine is a classic Alsace Riesling, showing ripe pear and peach fruit, braced by a steely acidity. Clean and pure on the palate, finishing with a citrussy freshness. 

Drink now or within the next 5 years, with seafood or creamy fish dishes.



A-Z of Wine Jargon - F is for FiningDate published: 11/04/14

What is Fining?

Fining is a process that improves the clarity in a wine by encouraging even the smallest particles to clump together and form a deposit. It can also be used to remove colloids (tannins and colour compounds) which might cause the wine to become hazy after bottling.

Over time, tannin and colour compounds (unstable colloids) change and form particles that are large enough to make a wine appear hazy or form a sediment. Wines intended for a long maturation period (Bordeaux, for example) naturally deposit their unstable colloids prior to bottling - this process can be sped up by fining.

The 2 most common products used for fining are egg-whites and bentonite (volcanic clay). Colloids have an electrostatic charge - tannins are negatively charged and proteins positively charged. Put the two together and they will form clumps which are large enough to form a sediment. For the cooks amongst you, this is almost the same as clarifying a stock - adding a protein will cause the fat to coagulate in order to be removed, resulting in a clear, not cloudy stock!

A-Z of Wine Jargon - G is for GraftingDate published: 10/04/14

Grafting is when two pieces of living plant tissue are connected so that they unite and grow as one plant. Traditionally grafting was done by hand, however today it is done mostly by machines. The root from one plant is combined with the stems of another so that it can benefit from the drought or disease resistance of the roots with the high quality fruit of the stem. 

In the majority of cases, European Vitus Vinifera are grafted onto the rootstock of American species of Vitus. It is done to give European vines resistance from soil-borne pests and diseases, especially the Phylloxera louse, a small, yellow, root-feeding aphid which kills grapevines by attacking their roots. American vines are used because they have evolved with Phylloxera and have therefore developed resistance to it. The unwelcome import of the Phylloxera louse to France in the early 1860's from America, spread throughout Europe, devastating the majority of its vineyards, and for many years there was no known cure. In the history of agriculture it rivals the potato blight of Ireland as a plant disease with widespread social issues (in France alone 6.2 million acres of vineyards were destroyed. The fruit on the American vines was not suitable high quality wines and so it was only through grafting the European cuttings onto American rootstock that commercially acceptable European wines could continue to be made.     


A-Z of Wine Jargon - I is for Intensity Date published: 09/04/14

A-Z of Wine Jargon - I is for Intensity 

Often Used when describing a wine but what does it mean?

Intensity may not be reflective of the alcohol or body in a wine. Good intensity can often be a sign of a quality made wine. On the nose, good intensity gives aroma's that are easily detectable and clean. On the palate good intensity will again give clean aroma's and when matched with a balanced wine with complexity and good length of flavour leads to a very pleasant drinking experience! Intensity is related to the grape variety and the intended style of wine. For example, a quality Sancerre would not be overly intense but will characteristics that are easily detectable. A quality New Zealand Gewztraminer will be intense while having clean characteristics also. 


A-Z os Wine Jargon - L is for LeesDate published: 08/04/14

L is for Lees

The lees refers to a sediment that is made up of dead yeast cells, grape seeds, pulp and insoluble tartrates which are gathered after fermentation and throughout the ageing process. Most wines are separated from the lees as soon as possible to begin clarification, however some maybe left on the lees such as Champagne, Chardonnay and many reds. If left on the lees, it may be stirred whilst in casks in order to help extract yeasty aromas and tastes to increase complexity and body of the wine. Muscadet Sur Lie (translates from French as on Lees) is an example of wine that is made in this fashion.


A-Z of Wine Jargon - J is for JéroboamDate published: 07/04/14

A-Z of Wine Jargon - J is for Jéroboam 

Everyone loves a over-sized novelty bottle of wine but do they hold any real purpose? 

As the names of these size bottles would suggest, French winemakers particularly those of Champagne, Burgundy and Bordeaux pioneered the larger sized bottles. The 75cl bottle came about as a standard size as 75cl was roughly a lung full of air for glass blowers making bottles. Magnums which are quiet common are 1.5L or 2 bottles. Marie-Jeanne's which are incredibly rare and unique to Bordeaux are 2.25l or 3 standard bottles. Next is jéroboam which can vary depending on where the wine is from. In Bordeaux it is 4.5L or 6 bottles, in Champagne and Burgundy jéroboam's are double magnums, 3L or 4 bottles. Outside of France they can be rounded up to 5L as they do in Spain. 

For still wines, larger bottle sizes will give a slower more subtle aging as there will be more volume in relation to exposure to oxygen. For champagne, the main purpose for larger bottle sizes are publicity and novelty. Any bottle larger than magnum is made through transfer method, as riddling would be too difficult. 

Majestic stock a number of Jéroboam Champagne's which may need special distribution, but do ask! 


A-Z of Wine Jargon - M is for Malolactic FermentationDate published: 06/04/14

What is Malolactic Fermentation?

Malolactic Fermentation is the process of converting sharp, malic acid (also found in apples), to softer, lactic acid (also found in milk).

How does it happen?

Lactic bacteria is almost always naturally present in established wineries, but can be cultured in new wineries. The process follows alcoholic fermentation and is used for most red, some white and most Champagnes (the notable exception being Lanson, with its high acidity). It can happen spontaneously once bottled if any lactic bacteria is present during bottling, and this would be considered a fault in the wine.

Why do some winemakers do it, and others not?

It is not suitable for all wines. Some winemakers, particularly in hotter climates where acidity is lower, will suppress malolactic fermentation in order to preserve acidity. While it is almost all red wines that go through this process, Chardonnay is one of the only whites that is suitable, particularly if there is to be some oak ageing. 


Trade BusinessDate published: 05/04/14

You may not know this about Majestic but we have a lively and enthusiastic Commercial Department full of eager account managers ready to assist you with all your business needs!

Our on-trade proposition offers not only our extensive retail range but also a great selection of 'Commercial Exclusive' wines at competitive prices.

We'll help create your own wine list with detailed tasting notes, professionally and quickly.

We can provide staff training for your employees, not just to help them confidently sell wine but to help understand the fundementals of food and wine matching. 

All stock will be stored and deliveries carried out by your local Majestic branch, which means we can offer regular deliveries at short notice!

For more info check www.majesticcommercial.co.uk or get in touch with the friendly folk in Majestic Wine Sale and we'll be able to arrange a meeting for you with one of our Business Development Managers!


A-Z of Wine Jargon - N is for NoseDate published: 04/04/14

This may seem fairly self explanatory, but here's a little insight into what part your nose plays when it comes to wine.

When tasting wine, we often talk about the "nose". This refers not only to particular aromas found in the wine, but can also give an indication of a wine's age and readiness to drink, as well as one of the first clues to any faults in the wine. Sense of smell is equally as important as taste and a bit of a sniffle can have a dramatic impact on your ability to taste.


Free Spanish Spotlight Tasting, April the 5th @ 3pmDate published: 03/04/14

For all our customers who love Spanish wines we will be having a Spotlight Tasting in store at the tasting counter. This is an informal chat on the wines we will have open to try. As you can see below there will be a few wines to taste and some interesting themes to discuss.

We look forward to seeing you there. There is no need to book but a quick e-mail to gla@majestic.co.uk or phone call to 01413391227 to ensure we have enough wine and nibbles.

Kind Regards,

Aidan and the team

Here are the themes for the tasting:

Eplore Galacia

Diversity of White Rioja

Spanish Gewurtraminer

Similar Styles

Discover Bierzo

Focus on Cvne

Wine terminologyDate published: 03/04/14

COMMONLY USED WINE TERMINOLOGY

Clarity: This refers to the appearance of the wine. To ascertain this, tilt the glass against a pale surface. If the wine is hazy or cloudy this is evidence of a fault in the wine.

Intensity: Intensity of colour varies greatly – and not just from red to white! Intensity spans from water-white through pale, medium, deep, and opaque. Colours also vary; In white wine through lemon-green, lemon, gold, amber, and brown and in reds through purple, ruby, garnet, tawny and brown. Usually the farther the wine is down the scale the older it is.

Legs: If you swirl the wine in the glass you will often see “legs” or “tears” appear as the liquid settles down the sides. Heavier or thicker legs indicate higher alcohol or sugar.

Development: The development of a wine can be assessed by noting the progression from primary and secondary to tertiary characteristics:

Primary: Fruity or floral characteristics obvious in young wines.

Secondary: Characteristics that result from treatment at the winery, such as oak aging e.g. buttery or yeasty notes.

Tertiary: These result during the aging process and are any characteristics that are not immediately fruity or floral, e.g. Leather, coffee, mushrooms, toast etc.

Sweetness: Many people confuse sweetness with fruitiness. Sweetness refers to the amount of residual sugar present in a wine, which can be detected by dipping the very tip of the tongue in (not elegant – but effective!)

Acidity: This can be detected with the inside of the cheeks after swilling the wine around your mouth. The more acidic the wine the more the cheeks will “weep” and more saliva will be produced.

Tannin: Tannin is extracted from grape skins, stems and seeds and causes your mouth to dry and feel rough. It can most easily be detected by a “furry” sensation on the teeth and gums.

Body: Body refers to the weight of the wine – how heavy it feels in your mouth compared to other wines.

Length: How long the flavours remain after spitting or swallowing. This is also an excellent indication of quality – the longer the length, the better the wine (assuming the flavours are pleasant!)

Corked: Caused by a chemical known as TCA in faulty corks, this causes a wine to smell musty or mouldy, like wet cardboard. Small bits of cork in the wine do NOT mean the wine is corked, but that more care should be taken when opening!

Oxidised: The wine will be faded or browned in colour, and will lack freshness and fruitiness.


A-Z of Wine Jargon - O is for OakDate published: 02/04/14

A-Z of Wine Jargon - O is for Oak

Oak was the wood of choice traditionally as it was hard, supple, watertight and easy to work with. Oak barrels come in various sizes, smaller barrels will have more impact on the wine as there is more contact in relation to the volume of liquid. The wine can be barrel fermented or aged in barrels once the wine is fermented. Barrel fermentation will generally influence the wine more as elements in the oak impart their influence. 

Oak for barrels can come from many countries, the most common of which are French or American. American oak gives stronger flavour while French oak is more subtle. New oak will also give stronger more oaky characteristic to the wine while old oak will give more subtle flavour. Components in the oak give a wine stability and can extract tannin to give a structured wine. 

Flavours from oak come in many different forms; buttery, toasty and vanilla flavours are common characteristics found in a white wine that has seen oak. In reds, muscular tannin, caramel, chocolate, coffee and sometimes an oxidative flavour are a result of oak contact. 

Spanish Rioja and Australian Oaked Chardonnay are two wines worth trying to see the influence of oak on wine!


A-Z of Wine Jargon - P is for ParkerDate published: 02/04/14

Robert Parker is an American wine critic and advocate. Starting his career as a Lawyer his interest in wine peaked in the mid 1970's while on a trip to France. Returning to the US, he became frustrated at the lack of independent wine criticism which lead to him creating his own wine consumer guide. Along with tasting notes, he created a score system based on the American schooling grades of 50-100. The purpose for this being that american readers could use a grading system they are familiar with. There is some criticism of his use of grade scoring wines, but he insists that tasting notes should be used along side these grades. 

He has become so influential world wide now that his tasting notes and gradings can influence the price of wine hugely, influencing the general market as well as collectors, investors and en primeur. His original monthly publication 'The Wine Advocate' is now read in 35 countries and various languages. Critic's of his work claim that he doesn't always get it right but admit he has an exceptional palate. Dangerously some producers have leaned the style of wine making toward this one exceptional palate rather than those of the public. 

Parker has rated many wines that we stock at Majestic, including Chateaux Barde-Haut, St-Emilion 2001. You can find many more in store on your next visit!!


5 Tip Food & Wine MatchingDate published: 02/04/14

Here are 5 top tips for matching food and wine.

1. Wines should complement, not dominate food. A delicate fish such as Sea Bass will be overpowered by heavy red wines.

2. Match to the most dominant flavour in a dish rather than the main ingredient as a full-flavoured sauce may well be a bigger influence. Chicken in a mushroom sauce is different to chicken in a tomoato sauce and will need different wine.

3. Complex wines for simple dishes; simple wines for complex dishes. For example paella with all those rich, flavour-packed ingredients requires a crisp, simple white wine.

4. Cooking method affects the weight of a dish. Poaching and steaming presents meat or fish at its most delicate. Grilling, frying or roasting adds texture and caramelised flavours. Match the wine to the body, texture and flavour profile of the dish.

5. Do as the locals do and match dishes with their home grown wines. For instance, the high acidity found in many Italian reds marries well with the high acidity in tomato sauces used in pasta dishes. so when in Rome....


A-Z of Wine Jargon - Q is for QuintaDate published: 01/04/14

Q is for Quinta

Quinta is a Portuguese word meaning farm, which may also refer to a wine producing estate or vineyard.

Single-quinta ports are those made from a single year and from a single estate in the Douro Valley. They are full vintage ports; exceptional products of one particular year, typically from the best vineyards only. Single-quintas are the flagship of the shippers vineyard holdings. They are often aged in Porto by the suppliers and released when they are mature. 


External Wine TastingsDate published: 01/04/14

Majestic External Tastings
Every month your local Majestic store hosts several free tasting events. The Wine Course and our new Saturday Tasting Tutorials are a great way for customers and staff to explore the expanding range of great wines availiable. I personally really enjoy presenting The Wine Course as it allows me to share some knowledge whilst learning more about our regular and new customers. Whilst we can accommodate up to 10 people per tasting event, we often struggle to cater for large groups here in store. With this is mind I thought I would remind you of our external tasting service. 

As with all Majestic events this is a completely free service (except for the wine!) and can be used by anyone. Typically an external tasting will involve anywhere up to 100 people in a relaxed, informal setting. We have presented tastings to charities, local wine groups and work parties. We will work with you beforehand to pick a suitable range of wines (possibly with a theme), considering your budget and the purpose of the event. 



The Wine Alphabet - Q i for QunicyDate published: 30/03/14

Quincy 

Quincy is a region of the Loire Valley in France and although it is fairly similar to the more famous Sancerre region, some argue that they tend to produce a less delicate and more intense Sauvingnon Blanc.

Quincy was actually the second French 'appellation' created, giving it legal rights to use the term Quincy in the production of their wine; the first being Châteauneuf-du-Pape. This stemmed from the regions popularity due to its proximity to the river Cher and the ability to transport to transport the wine.


Getting to Know BordeauxDate published: 29/03/14


Location: The Appellations of Bordeaux are located on either side of the river Gironde, which splits into the Dordogne and Garonne further inland. The rivers play a huge part in Bordeaux, as the wines on either bank have a distinctive style.

The Grapes: There are five main red grape varieties used in Bordeaux (Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec), with a further three for whites (Sauvignon Blanc, Sémillon and Muscadelle). Each grape imparts unique characteristics, and the key is to carefully blend the right amount of each in order that they will complement each other, whilst also displaying the characteristics of the region from which they are grown. Merlot is a large, thin-skinned grape, which is the first to ripen, and therefore the first to be harvested. It softens the wine and adds plummy characteristics. Cabernet Sauvignon is a small, thick-skinned grape, which adds colour tannin and spicy blackcurrant characteristics. Cabernet Franc adds similar qualities to the wine as Cabernet Sauvignon. It is rather aromatic and herbaceous, and helps to mature the wine more quickly. Malbec and Petit Verdot are used a little more sparingly to add spice and texture.

Left Bank/Right Bank: To the south and west of Gironde is the Left Bank. The soil is made up of gravel and sand, which suits Cabernet Sauvignon nicely. The general regions are Medoc, Haut Médoc and Graves, but within Haut-Médoc are the prestigious Commune Appellations of Saint-Estèphe, Pauillac, Saint-Julien and Margaux. To be able to use these labels, a Chateau must produce a wine of a certain high quality, style and a small yield in order to preserve the prestige. Similarly, on the right Bank, to the north of Dordogne, Fronsac, Pomerol and St-Emilion can command equally high prices. Here, the soil is composed of limestone and clay; ideal for growing the Merlot grape, which results in softer, more fruit-driven wines, which have elegance and freshness.

The Vintage: The vineyards of Bordeaux lie on very flat ground, with no sloping hills to protect from extreme weather conditions such as spring frost and flooding. Consequently, crops can be destroyed or damaged if it is too hot or cold, or if the rainfall is too extreme throughout the year. This means that crops can vary widely in quality and quantity from year to year, meaning that it is important to consider vintage when choosing wines from Bordeaux.

Price: People often wonder if it is worth spending so much on Bordeaux, when many other winemakers outside of France are capable of producing quality Bordeaux blends at a fraction of the price. Yes, there are bargains to be had elsewhere, including from our own range the Kanonkop Kadette (a South African Bordeaux blend with a hint of Pinotage) or Vinalba (Malbec-dominant from Argentina). However, if you have the patience or the means to invest in the higher quality wines from the commune ACs, you will taste the quality, care and attention that has gone into producing these wines.


Introduction to wine makingDate published: 27/03/14

Wine making

Ever wanted to know what wine making involves? Well you are in luck, below are some of the key steps involved in making all your favourite wines...

Grape processing - This involves grape reception, where grapes are checked on a sorting table to eliminate unripe or rotten grapes

Destemming and crushing – The stem of the grape is removed and crushing breaks the skin of the grapes and liberates free run juices.

Pressing – This separates the liquid and the solid constitutes of the grapes. For white wines pressing occurs before fermentation while for red and rose wines it will be after. The juice created by pressing is know as must.

Sugar and alcohol adjustment - In cooler climates there may be insufficient natural sugar to give the wine a satisfactory level of alcohol. In which case must enrichment may be carried out.

Acid adjustment - Acid levels may be increased, if during grape ripening acidity has fallen too far. Equally they may be neutralised by the addition of potassium bicarbonate.

Tannin adjustment -insufficient tannin's in the grapes can be raised by adding tannin power.

Fermentation - fermentation is a chemical reaction brought about by the action of yeast or bacteria. The principle role of yeast is to produce alcohol. There are two methods of fermentation, alcohol and malolactic. Alcohol fermentation is the conversion of sugar into alcohol.

After fermentation there are a number of options on the maturation of the wine. This can be done via the use of casts, stainless steel tanks, or simply matured in the bottle depending on the producer.

This is a brief insight into the methods of wine making. If you fancy learning a bit more, or equally want to learn more about wine in general then pop in store or sign up to one of free wine courses.


New Vodka - CirocDate published: 26/03/14

We have a new addition to our spirit range in Ciroc Vodka. Unlike most Vodkas which are made from grains like barley or rye or from potatoes Ciroc is made from grapes! It is made in the Cognac region of France from the same grapes that are used to make Cognac but Ciroc is distilled to 96% (much higher than Cognac) and unaged so it qualifies as a Vodka not a Cognac. It is distilled 5 times to give a pure, clean taste but retain some of the character from the grapes.

If that is not enough to pique your interest then you should know that Sean "P Diddy" Combes is a brand ambassador for Ciroc and often refers to himself as Ciroc Obama.


A to Z of Wine: O is for...Date published: 23/03/14

Old Vines

You may have seen this on a bottle of wine (or Vieilles Vignes on a French bottle) - it refers to the fact that older vines tend to produce better wines. Although there is no legal definition to the term, many wines advertise the fact that when their vines grow older, they produce lower yields but of a higher quality.

The oldest known grape-producing vine is in Maribor in Slovenia, it's a 'Žametovka'  vine and has been producing wine since 1657.


Wine of the weekDate published: 23/03/14



Lamatum Crianza 

2009

Ribera del Duero


The continental climate of Ribera del Duero is a fabulous producer for high quality Tempranillo grapes.

This Crianza style is aged in french oak for 15 months adding a garnet colour and splendid vanilla scent.

It tastes of red cherry with sweet vanilla spice. It is elegant and has medium length.


Best enjoyed with Lamb or barbecued meats!


Lay and Wheeler Fine Wine PlanDate published: 22/03/14

If you're looking to invest in some great wines for the future or to drink over the next year or two this is definitely the way to go.

You pay on a monthly basis of which all goes towards your chosen wines, the wines are stored in bond until you wish to take them out. The expert staff at Lay & Wheeler can advise you on which wines are suited to you. In my short experience I have been extremely impressed with their knowledge.

The benefits you get from joining our plan are as follows;

- 10% discount at Majestic Wine when you subscribe £100 or more per month.

- Free Joining case will be added to your collection.

- Fine wine plan advance which allows you to go three times over your monthly subscription as a credit limit. 

- Exclusive offers on a quarterly basis.


Why shop with us? We love our productDate published: 21/03/14

If you're reading this, then chances are, you're interested in a wine we have listed, or you're having a party and are looking for inspiration, or just want to check out the range that we stock.

Our staff are passionate about our product. We don't just sell wine; we smell it, we swirl it, we taste it and then yes, we drink it, but most of all we love to talk about it, and we love to buy it too.

So if you're looking for honest advice, an enthusiasm for food and wine matching, or just want to try something that's a little bit different, then pop in to the store and have a chat with us. We've always got some interesting wines open to try, and we love to talk about wine.... There's even plenty of staff recommendations dotted around the store too, so you can see what's caught our eyes recently.


Free delivery on 6 bottlesDate published: 20/03/14

For anyone that is not aware of our new delivery policy, we now deliver any orders of 6 bottles of more completely free of charge as long as the order is £40 or more. That means you get to see the lovely beaming face of our delivery driver even more regularly than usual! What's more, rather than having to stock up for a few weeks, we can now deliver out each week and you can really pick whatever takes your fancy that day! 

Jargon Buster!Date published: 15/03/14

Jargon Buster!

Wild Yeast - Without a doubt, modern wine making techniques have improved the quality of wine no end, especially in the process of alcoholic fermentation (how grape juice is turned into wine). The vast majority of producers now use artificially cultivated strains of yeast that react with the sugar in the grape juice and produce alcohol; the reason for this is that certain strains of yeast produce certain flavour compounds and by controlling which yeasts react, the producer can better control the taste of the final product. 

However, some premium producers (and an increasing number of value producers) are returning to the naturally occurring or 'wild' yeast that is found in the waxy skin of the grape, called the bloom. The fancy scientific name for this yeast is Saccharomyces cerevisiaeand, although it more difficult to control the resulting flavour, it is argued that it adds a complexity and depth to the wine. 

Although a wine produced with wild yeast will add a price premium to the bottle, we do have some excellent value offerings in store.

How about the Errazuriz Wild Ferment Pinot Noir, 2011? Intense floral flavours of violets and spice intertwined with the classic red fruit flavors, brought about by the wild yeast 


Wine Facts: Non-Vintage vs. Vintage ChampagneDate published: 14/03/14

Champagne is famous for many reasons, mainly because it is linked to celebrations all over the world, but also because 

it's the only wine region in the world that focuses exclusively on sparkling wine production. There are two main types of champagnes, Vintages and Non-Vintage. 

Non-Vintage (NV):

Non-Vintage champagne is the most commercially important champagne as opposed to Vintage. Every producer has a specific style that is world renowned in some cases. The blends are based on the vintage stated with reserve wines added to make the rest up. By law Non-Vintage champagnes must be aged for a minimum of fifteen months, including a minimum of twelve months on the lees. As opposed to Vintages they rarely benefit from bottle ageing. 

Vintage:

Vintage champagnes are only made during the best years and can only be made from grapes that are from the year stated. The champagnes show similar characteristics as the Non-Vintage, but extra depth is added that can only be found through vintage characteristics. Due to a minimum ageing of three years, vintages tend to have a more yeasty quality.


Did you know?Date published: 13/03/14

Did you know?

...the method for producing sparkling wine now known as the traditional method and most famously used in the creation of Champagne was invented not, as some people would have you believe, by Dom Perignon but by an Englishman called Christopher Merret. Merret was a physician and scientist who had an interest in the glass-making industry and he documented in 1662 in a letter to the Royal Society a method used by winemakers of adding quantities of sugar and molasses to "make the wines drink brisk and sparkling". This was made possible by the strength of English glass which was able to resist the pressure produced by sparkling wines, unlike their French equivalents.

So next time you have a glass of bubbly, toast to 17th century England for making it all possible!


Jargon Buster!Date published: 12/03/14

Jargon Buster!

Botrytis.

I used this term yesterday in one of my daily picks and realised that it isn't a word that many of you will know. It is the technical term for Noble Rot and is a fungus that removes water from grapes. The result is a grape that has a higher concentration of sugar and fruit acids. This increase in sugar concentration makes it extremely desirable in Dessert Wine production, and is used in all over the world, most notable in Chateau d'Yquem in Sauternes, but also look out for other great dessert wines from New Zealand, Australia, Germany and Hungary. Partially Botrytised grapes can be added to dryer wines to give of honeysuckle characteristics too!


Grape in Focus! SemillonDate published: 11/03/14

Semillon - As we've received a special parcel of amazing Australian wine this week I thought I'd give you a bit more information on this grape variety which has been established as one of the great Australian grapes.  Its has been grown in Bordeaux for decades and is used in the production of the sweet wines from Sauternes and Barsac.

It also has a long history for being blended with sauvignon blanc is Western Australia and as a single variety in the Hunter Valley.  We stock wines from Vasse Felix and Cape Mentelle which are top quality producers from Margaret River just south of Perth.  As a vine Semillon is easy to cultivate and is almost as vigorous as Savignon Blanc. 

It really is worth popping in store while we have this great bargain to pick some up!


Tasting NotesDate published: 09/03/14

We can provide the tasting notes for all your wines at the till. Whether you want to impress your friends, run a tasting or learn a little bit more about each wine you try then our concise notes offer a few details about where the wine comes from and what it should taste like. Come and explore!

Buying for Commercial use?Date published: 08/03/14

Here at Majestic we are not satisfied with being an award winning retailer, we supply award winning wines to the trade as well. Whether you’re running a restaurant, hotel, pub, bar or any other venue with drink and catering requirements we can help you. Our wines are exclusive to our trade customers.

If your spend is in excess of £12k we offer dedicated account management who not only put together a competitive package of wines across all price points, they will offer help and guidance throughout the year. This includes our confidence in wine training for your staff to help with sales success. We also offer a bespoke wine list production service.

On top of this, your supply of wines will be carried out by your local Majestic store which gives you both a local and more personalised point of contact. It also means we can get deliveries to you at short notice and and at times and days to suit you. Account facilities are available.

If you would like to find out more contact us in store


External Wine TastingsDate published: 07/03/14

Have you got a group of friends who love wine? Or just love a good night out? We do external wine tastings.. All you have to do is pay for the selected wines and we will do the rest! We will come to your chosen venue and bring the wines (and our knowledge). You can choose particular countries or particular grapes or we could do food and wine matching. If you are interested (or know of someone who would be) then give us a call on 0141 3391227 or email gla@majestic.co.uk 

Alternatively, if you don't want to pay for the wine yourselves, we continue to run our free wine courses in store. We have a few coming up, check out our events section for more details. There are limited spaces on these so ring up now to book your space.


Burrow Hill Cider - New!Date published: 05/03/14

Burrow Hill Cider which originates from Somerset.

Burrow Hill Cider consistently rates as one of the best (and often the very best) ciders in the UK. It features on the lists of many Michelin starred restaurants, and on the shelves of Harvey Nichols and Harrods.

All the apples are home grown on 160 acres of orchards, and are then pressed and blended in a very traditional, medium/dry style.

In the world of increasingly commercial and flavoured ciders of varying quality and heritage – Burrow Hill Farm stands out for flying the flag of quality led, artisan cider and we are very pleased to offer them to our customers. 


FAQ's; Sulphites in WineDate published: 04/03/14

What are sulphites?

‘Sulphites’ is essentially a blanket term for a range of common sulphur compounds, several of which are found in food and drink. The one most commonly found in wine is sulphur dioxide (SO2) which has been used in winemaking for several hundred years.

Why are there sulphites in wine?

Tiny amounts of sulphites occur in all wines as a natural result of the winemaking process, but most of the sulphites present in wine are those which have been added intentionally. Sulphites are commonly used for sterilising winemaking equipment such as barrels and tanks, which can lead to trace amounts being transferred to the wine. Later, SO2 is often added to the juice to control the fermentation process. For example, once the desired alcohol level has been reached, SO2 can be used to kill the yeast and thereby stop fermentation. It also kills other microbes, preventing the wine from spoiling due to bacterial activity. Sulphites are also highly effective at preventing oxidation, and the majority of winemakers (even those who have made the wine using natural processes with little or no SO2 throughout) will add sulphites at the bottling stage to help prevent oxidation and therefore improve the wine’s shelf-life.

Do they affect the taste?

Sulphites are most easily detectable on the nose. Most people can identify sulphurous odours (often referred to as a ‘struck match’ smell) at SO2 concentrations as low as 50ppm (parts per million), especially in wines sealed by screwcap, which tends to preserve aromatics very effectively. The aromas are usually present for a very short time after the wine has been opened, and fade once the wine has received exposure to the air.

Are sulphites harmful? 

At the low concentrations found in wine, sulphites cause no harmful effects in the vast majority of people. A very small number of people have a high sensitivity to sulphites, and may suffer symptoms such as chest tightening or wheezing (particularly in asthmatics), headaches or skin rash. Sulphite sensitivity is thought to affect only around 1% of the population, and the above symptoms are likely to require much higher doses than those typically found in wines or foodstuffs. Other foods which may contain sulphites in various amounts are beer/cider, fruit juice, tinned foods, processed vegetables, dried fruit, jams/preserves, biscuits and cakes, cured meats and many others.

What are the legal limits on the amount of sulphites in wine? 

You will find that the vast majority of wines now have ‘contains sulphites’ printed on the back label. EU regulations require that all wines with more than 10mg/lt (or only 10ppm) of sulphites display this warning, and wines with concentrations lower than this are extremely rare. The maximum levels of sulphites permitted in wines sold within the EU are 160mg/lt for red wine, 200mg/lt for white/rosé wine, and 400mg/lt for sweet wine.

How can I find a wine that’s low in sulphites?

Producers do not have to specify the actual level of sulphites in their wine on their labels, meaning they are of little help in finding which wines are the lowest in sulphites. For example, two white wines both labelled as containing sulphites could legally have sulphite concentrations of 10mg/lt and 200mg/lt respectively; a difference of 20 times the minimum amount. There are no hard and fast rules, but there are some general pointers which you may find helpful. Red wines, especially those rich in tannins, contain high levels of antioxidants and are therefore naturally more resistant to oxidation, requiring little or no added sulphites at bottling. Most producers will still add a small amount anyway, to ensure that the wine maintains its condition. White wines do not contain these antioxidants, and easily suffer discolouration or loss of freshness due to oxidation, and therefore require higher sulphite doses to keep them fresh. Sweet wines generally have much higher sulphite levels because their high sugar content makes them prone to bacterial spoilage or secondary fermentation. Sparkling wines may also have higher sulphite levels because they are often bottled with some yeast residue still present.As a general rule, wines produced in large volumes will have more added sulphites. Air exposure and yeast/microbes are harder to manage in volume production, and therefore the amounts of sulphites cannot be managed as finely. Many mass-market wines are also made with primary fruit flavours and fixed alcohol levels in mind, both of which may be managed using sulphites Also, wines packaged in bag-in-box format, or shipped in bulk are more susceptible to air ingress and therefore benefit greatly from added sulphites to inhibit oxidation. This obviously suggests that cheaper wines will tend to have higher sulphite levels than premium or boutique wines, which is true to an extent. However, the mere fact that a wine is expensive is not a guarantee that it is low in sulphites.

What about organic wine?

There are various different interpretations of the term ‘organic’ depending on which part of the world you are in, but in most cases the term is applied to wines made from organically grown grapes. It does not necessarily mean that no sulphites have been used during the rest of the winemaking process or added before bottling. This also holds for wines which are referred to as biodynamic. In the EU there is currently no differentiation between organic and traditional wines as far as permitted sulphite content is concerned, although from the 2012 vintage onwards, lower limits on sulphite content will be introduced for wines labelled as ‘organic wine’.

For more information on sulphites in wine and food, contact the Food Standards Agency via their website at www.food.gov.uk.


Calling all bars, restaurants and clubs!Date published: 03/03/14

Who are Majestic?

Majestic Wine is the UK's largest case merchant. We currently have 200 stores throughout the UK with 16 due to open in this financial year. The staff are all trained in wine by the international body 'The Wine and Spirit Education Trust' and are committed to providing a high level of customer service.

Why does this help me?

As well as being available to the public Majestic Wine has an award winning commercial branch providing for a large number of bars and restaurants. For our on trade customers we have excellent pricing and trade exclusive products.

We believe that we have an un-rivalled service in terms of customer service and pricing so why not get in touch to see if we can help you with your supplies?

We can offer you :

-A huge range of wines – over 800 wines

-Trade exclusive lines

-Competitive pricing

-Account facilities (terms apply)

-Free delivery on orders of 6 or more, on day and time to suit you. Multiple deliveries a week as you require.

-Staff training to ensure that your staff have the knowledge to maximise your wine sales

-Menu and wine Matching

-Wine List design

-Wine evenings/Wine dinners

All offered from your local store.

The aim is to build a relationship that is beneficial to both your business and ours. We aim to provide top class customer service and help your business grow.


Planning a wedding? Think Majestic!Date published: 02/03/14

Weddings can be stressful to organise but thankfully here at Majestic we are vastly experienced in helping you organise wine and beer for your special day. Whether you want wine to match each course at the wedding dinner, champagne or fizz for the toast or wedding breakfast, or just a great selection of wines to help your parties flow, we are here to guide and advise.

In addition to this, we offer free delivery, free glass and chiller bin hire, and we also sell bags of ice. Plus with the tasting counter showcasing wines each day you may discover a wine that you had not thought of and that you really love.

Products are available on a sale or return basis provided they are returned in a sale-able condition (managers discretion).

So if you are planning a wedding or any special event for 2014 and need some advice or guidance just pop in, send us an email or call us on: 01413391227


Never Miss a BargainDate published: 01/03/14

Perhaps one of the biggest misconceptions in the wine world is that one has to spend at least £10, £15 or even £20 for a quality tipple. Whilst perhaps there is some truth in this belief, quality is much more a matter of opinion and personal preference, rather than fact. There is, in my opinion, a place for every wine.

Whilst admittedly some of my favourite wines come in at the ‘premium’ end of the scale, some of my most enjoyable wine drinking experiences have come from wines that some people may otherwise simply dismiss as being cheap ‘plonk’.

Take the wines from the Languedoc-Roussillon region in the south of France for example. Appelations like Corbières are packed full of vineyards utilising the stunning terrain to make fantastically good wines, which rarely come in at over £10. Familiar grape varieties like Grenache, Syrah and Mourvedre are perfectly suited to the region and can create lovely balanced wines with just the right combination of fruit, body and structure.

The fact that a wine-maker is seeking to produce and market a wine for around the £6 mark should not be sniffed at. If anything I would commend this, as they are appealing to the everyday wine drinker who may not be able to afford Fine Wine regularly. This, in no way, makes the producer less passionate about wine, they are just simply catering for a different demographic.

There is also something exciting about finding a wine that doesn’t break the bank. One would almost expect a Chablis 1er Cru to be beautiful and elegant or a Pauillac to be wonderfully deep and structured. But there is perhaps more a sense of achievement about finding something at half, or even a quarter of the price, that you enjoy all the same.

Great wine can be found at both ends at the spectrum and I would thoroughly encourage you to try all different types from a variety of countries and regions. But perhaps the most important thing to remember is that there is no right or wrong answer when it comes to wine. If you like it, just enjoy it…regardless of the price.
 
Below are 3 different wines that I would personally recommend from our range that all come in at under £6 for a a single bottle!

Torres Viña Sol 2013 Catalunya - This is a reliably fresh, fruity and dangerously drinkable white made from the Parellada grape. A wine suitable for drinking anytime - pre or post siesta!

Santa Rita 120 Sauvignon Blanc 2012 Central Valley - Maximum fruit character is obtained by hand-harvesting and cold fermentation of the Sauvignon grapes, and the addition of 2% Semillon helps keep the blend we balanced

Mont Saint Jean 2012 Corbières - Full and fruity, with rounded tannins adding a supporting structure. Try with a cheese board.


Beginners guide to Sparkling wineDate published: 01/03/14

Sparkling wine starts with the production of a still wine which is produced with a relatively low abv (the next stage adds on 1.5-2%abv). In order to produce the bubbles, a second fermentation is encouraged and the resulting CO2 produced from fermentation is trapped in the wine creating the fizz. This can be achieved using a number of different production methods. 

The method which is considered the best, is also the most labour intensive:

TRADITIONAL METHOD (or Champagne Method)

- Grapes are hand-picked in the vineyard (in Champagne, 2 of the grape varieties used are black grapes) so as not to break the skins.

- A gentle-pressing of the grapes takes place (to avoid colour-run) and the free-run juice is taken off.

- First fermentation to produce a still wine from each of the parcels, vineyards and grape varieties picked. These are vinified separately into still wines.

- Blended and bottled – the different parcels are blended together in varying proportions in order to produce a consistent style of wine each time.

- Sugar and yeast added to each bottle, and second fermentation takes place – the by-product of CO2 is absorbed into the wine producing bubbles.

- Yeast Autolysis – once the yeasts finish their fermentation in bottle, they die and fall to the bottom of the bottle. The wine is kept in contact with these “lees” to impart a richness and a biscuity character to the wine. The length of time this is allowed to take place varies according to the style that is required.

- Disgorgement – the removal of the yeast sediment is completed by the process of “riddling”. Each bottle is shaken, twisted and slowly inverted to encourage the sediment to move down into the neck of the bottle. This can be done by hand (in Champagne & can take up to 12 weeks to complete) or by machine (in Cava by gyropalette which can take just 48 hours). The yeast is ejected under pressure after the neck of the bottles are frozen, and the plug of ice has encapsulated the sediment.

- Dosage – this is the stage where the style of champagne is decided (eg. Brut, Demi-Sec, Doux), and the bottles are topped up after disgorgement. Sugar is added in varying degrees to produce the resulting sweetness of the wines.

- Bottle ageing – The bottles are then aged in the Champagne house cellars until they are ready for sale. Non vintage Champagne must have a minimum of 15 months ageing, and Vintage must have 36 months age before release.

Some examples of “Traditional Method” Sparkling wines:

Champagne (France), Cremant (France), Cava (Spain), Cap Classique (South Africa)

TRANSFER METHOD

The process of making sparkling wine by this method is the same as Traditional Method up until the point of removing the sediment. Rather than going through the expensive process of riddling the bottles by hand, each bottle is poured into a tank – wine, sediment and all. This is done under pressure so as to retain the bubbles. The sediment can them be removed en masse using a filter, and then the wine is re-bottled into a new bottle ready for sale.

Quality sparkling wines from the New World are often made using this method, so this explains why they are often cheaper than Champagnes.

TANK METHOD

The entire production process takes place in a pressurised tank. This process is used to produce wines from aromatic grape varieties where the yeasty character would mask any of the attractive varietal flavours. The ever popular Prosecco is made using this method – the wines are therefore full of attractive, delicate fruit characters and are easy to drink.

CARBONATION

CO2 is injected into a still wine to make it sparkling. This is generally used for mass-production, inexepensive sparkling wines.


A to Z of Wine: P is for...Date published: 28/02/14

Port

Portugal's most famous export, Port is a fortified wine originating from the 17th century. It is made by adding 'aguardente' - a neutral grape spirit - to traditional wine to fortify it to around 20% alcoholic strength. This was originally done to stabilise the wine and make it a viable export to foreign shores.

Port can take on a variety of styles, ranging from the youthful Ruby Port, which is fermented in inert containers such as stainless steel to preserve the fruit flavours, to the aged Tawny Port, which spends at leas 10 years in oak and has a beautiful brickish red colour and nutty flavour.


Upcoming EventsDate published: 28/02/14

Upcoming Events

Tasting Weeks

Each week we will have a selection of wines open from a certain country, you can pop in at any time during that week to try something!

7th -13th March: Wines of South Africa

Sauvignon from Stellenbosch and Cabernet from the Cape, there'll be plenty open to try!

4th -10th April: Wines of Spain

We'll have some great Rioja, tempting Tempranillo and some amazing Albarino open for you to try!


Portuguese WineDate published: 27/02/14

Better known for its Port, the Portuguese wine industry has never had the best reputation in the past. However since 2003 and the introduction of the Monitor Group to up their viticultural strategies, they have started producing good quality wines that are becoming increasingly popular on an international scale. 

Despite Portugal only being a small country there are extreme differences in the climates that help in producing the variety of wines. However the biggest influence on the climate is the effect the Atlantic Ocean has, cooling the hot summers so that the grapes are not destroyed by the extreme heat.

Unlike Spain which see's some international grape varieties such as Cabernet Sauvignon and Merlot creep into some blends, Portugal mostly uses indigenous species that are rarely found in other wine producing countries. Touriga Nacional is the grape usually used in port production, however with wine it produces intense flavours and high levels of tannin. Other grapes used include Tinta Roritz and Loureiro.


New Arrival - Black Cottage Pinot GrisDate published: 26/02/14

Black Cottage produce one of our favourite Sauvignon Blanc, and now we have their marvellous Pinot Gris available in store. To celebrate we thought we'd tell you a little bit more about this wine...

Winemaker David Clouston has spent time at wineries in the USA, France, Spain and Chile, before returning to Marlborough. An experienced winemaker with a great reputation, all of his Black Cottage wines have a great reputation at Majestic. This Pinot Gris is from selected vineyard plots in the Wairau and Awatere valleys, two of the top areas in Marlborough.

This is a rich and intense Pinot Gris, in an off-dry style. On the nose, floral characters and exotic spices truly entice. The palate has classic Pinot Gris stone fruit favours, and is a great match for any spicy cuisine. Delicious!  Only £9.99!

Dogs for the DisabledDate published: 26/02/14

Majestic Charity of the Year 2014: Dogs for the Disabled

We’ve chosen Dogs for the Disabled as Charity of the Year 2014, following a staff vote in November last year.

Dogs for the Disabled is a life-transforming charity, creating exceptional partnerships between people living with disability and specially trained assistance dogs.

Through practical tasks the dogs offer freedom and independence to children and adults with physical disabilities and children with autism. In addition an assistance dog becomes a reason to go out, giving a new found confidence that opens doors to fresh opportunities including friendships, hobbies, education and even careers. The partnerships the charity creates between people with disabilities and dogs are life-changing.

“I’m delighted to announce that Majestic staff have chosen Dogs for the Disabled as our Charity of the Year for 2014. With collection tins in stores, mobile phone and printer cartridge recycling and staff fundraising activities, we’re looking to continue to build on last year’s fantastic work for charity.”

Steve Lewis, Chief Executive, Majestic Wine

“Dogs for the Disabled is thrilled that Majestic staff have decided to support us in this way. The charity receives no government funding and relies entirely on donations to continue its work. We will train 50 new assistance dogs in 2014 but with over 2000 enquiries each year there are so many more people we could help.”

Peter Gorbing, Chief Executive, Dogs for the Disabled

For more information about Dogs for the Disabled and Majestic Wine, please visit www.dogsforthedisabled.org.

If you would like to make a donation to Dogs for the Disabled, please visit Majestic’s Just Giving page.


Vinalba Gran Reserva MalbecDate published: 25/02/14

Vinalba Gran Reserva Malbec


Until the mid 1990's Argentina had no aspirations to export wine, it was content with mass produced mediocre stuff which was often oxidized. It was then that quality wine making started, drawing on the traditions of the past, but using modern grape varieties and modern techniques. All of this was possible due to the altitude at which the vineyards lie. Unlimited water from snow melting off the Andes and nearly no disease due to high altitude, conditions are set for some superb wines.

The most planted grape variety in Mendoza is Malbec, imported to the country in the mid 19th century, it has become the regions trademark. This example is Vinalba's top wine and is made from hand picked grapes in low yielding vineyards which average 60 years of age. The wine is then aged in French oak for 12 months to provide a balance to the power of the Malbec grape.

A nose of red fruit and plum lifts from the inky colour in the glass. On the palate the wine is full bodied with firm tannins and ripe red fruits which balance well with the vanilla provided by the oak influence. This is very much a food wine and will partner a well seasoned steak, a venison casserole or toad-in-the-hole with a rich gravy.

Malbec World Day is celebrated on April 17th to commemorate the day in 1853 when Argentinian presidential candidate, Domingo Faustino Sarmiento, officially made it his mission to transform Argentina's wine industry. Amongst his selection, was Malbec. Sarmiento went on to become president and Malbec has become Argentina's most known varietal.


Fine Wine of the WeekDate published: 25/02/14

Fine wine of the week

Gevrey-Chambertin

Louis Latour

2007

£23.00

We are keeping it original this week and recommending a superb noble wine from an established village.

The rich limestone soils on the sloping hills of Cote du Nuits are perfect conditions for the picky Pinot Noir grape.

A deep red colour of wine which has rich fruit flavours of blackberry and redcurrant. This is such an elegant wine with supple tannins and long finish.

Enjoy with game meat dishes or pork belly.


What does 'corked' mean?Date published: 25/02/14

The term corked is used to describe a wine which has been spoiled by a cork contaminated with Trichloranisole (TCA). TCA affects around 1 in 20 bottles of wine, and is the most common wine fault. If a wine is corked it will have a musty/mouldy aroma and will taste off. 

If you ever find a corked wine in your Majestic mix then just bring the bottle back to the store on your next visit and we will give you a full refund or exchange.


Santa Ana MalbecDate published: 25/02/14

Santa Ana Malbec - £5.99 - Malbec is known for being a deep dark wine with rich and intense flavours, but if you fancy something slightly lighter then don't despair - we've got the Malbec for you. Santa Ana captures the wonderful bramble and dark fruits associated with Malbec, but gives a much lighter, everyday feel. This will please any wine drinker or make for a memorable party wine!

New To MajesticDate published: 23/02/14

Hamilton Block Cabernet Sauvignon 2012

Coonawarra is one of the most renowned areas of South Australia when it comes to top quality Cabernet Sauvignon. The grapes for this wine from Leconfield have come from three mature vineyards first planted in 1974.

It has the classic intensely fruity style that you expect from a Coonawarra wine with rich aromas of cassis and plum combining with delicate hints of cedar.

These aromas follow through onto the palate in a fruit forward style and the minimal oak ageing provides long and soft tannins.

A smooth and beautifully balanced wine this bottle is drinking well now but would also cellar well over the next few years.

£10.39

BrewDog Punk IPADate published: 22/02/14

With a craft beer you get a lot more beer for just a little bit more money. Take the Punk IPA from BrewDog. They use over twice as much malted barley and over 40 times more hops than the average mainstream lager. Of course that makes the beer more expensive to brew but they think its worth it, and we agree! This fresh, full-flavoured, natural pale ale is brewed using three kinds of Kiwi hops, giving tropical fruits, light caramel, a bitter-sweet streak and attitude in abundance. A real tribute to the classic IPA's of yesteryear, for the rebellious rocker in you!

Come and see for yourself our ever increasing range of craft beers:-

BrewDog Punk IPA, UnderDog Atlantic Lager, Anchor Steam, Brooklyn Lager, Einstok White Ale, Curious Brew Lager, Curious Brew IPA.


What does Vegetarian and Organic mean?Date published: 21/02/14

Vegetarian Wine 

After the wine is made it may still have small amounts of grape skin or yeast left, so to make it look like the wine we all drink these tiny partials have to be removed. They do this through a process called fining and it is the fining agents that may be animal products such as: 

Historically Egg white, milk and blood were used but are very rarely used now.

More likely to be used are 

Chitosan (Contains Chitin which is the exoskeleton of crabs and prawns)

Gelatine such as Bentonite which is animal protein. 

Diatomaceous earth which is a naturally occurring soft rock that consists of fossilized remains of diatoms, a type of hard-shelled algae.

Animal based finings: either gelatin, casein, albumen, or isinglass.

Organic Wine 

Synthetic chemical treatments are avoided entirely with organic wines. However the wine producing vine is highly susceptible to numerous fungal infections, so in the regions where there is a high risk of this organic farming if highly unlikely to be widely adopted.


New To MajesticDate published: 20/02/14

Gavi 2013, Araldica

Gavi is a small town and winemaking sub-region in the far south-east corner of Piedmont, around 50km inland of the Med, famed for the Cortese grape which is indigenous to the north of Italy, and a popular feature in the restaurants of the Ligurian coast.

Zippy, fresh and predominantly citrus-flavoured wine, with a racy limezestand nettle aroma. Refreshingly clean on the palate, with enduring, mouthwatering acidity.

Great alongside fresh seafood!

£9.99


Buying for Commercial use?Date published: 19/02/14

Here at Majestic we are not satisfied with being an award winning retailer, we supply award winning wines to the trade as well. Whether you’re running a restaurant, hotel, pub, bar or any other venue with drink and catering requirements we can help you. Our wines are exclusive to our trade customers.

If your spend is in excess of £12k we offer dedicated account management who not only put together a competitive package of wines across all price points, they will offer help and guidance throughout the year. This includes our confidence in wine training for your staff to help with sales success. We also offer a bespoke wine list production service.

On top of this, your supply of wines will be carried out by your local Majestic store which gives you both a local and more personalised point of contact. It also means we can get deliveries to you at short notice and and at times and days to suit you. Account facilities are available.

If you would like to find out more contact us in store



The Wine CourseDate published: 18/02/14

Throughout the year we run our Wine Course tastings for up to 10 people to learn a little bit more about wine in a relaxed tasting run by one of the team in our store. Here is a little bit of what to expect.

A welcome drink of Prosecco to kick start the tasting which usually lasts for around two hours before we sit around the table.

Whites - Learn how to taste wine like a pro and decide not just whether you like it but assess it merits and what foods or occasions it may be suitable for. Compare and contrast wines of different grapes from the same climate and then the same grape from different climates.

Fizz - Sit back and sip a glass of Champagne while we explain how it is made.

Reds - A tour of 3 grape varieties, the differences in the style and the effects the winemaking has.

Food matching - We will taste the wines again with food, see how the food transforms the tasting experience of the wine....but watch out, we won't just show you the good pairings, we will show you a few bad ones too!

Call on 0141 3391227 or email gla@majestic.co.uk to reserve your place.

External Wine TastingsDate published: 18/02/14

Have you got a group of friends who love wine? Or just love a good night out? We do external wine tastings.. All you have to do is pay for the selected wines and we will do the rest! We will come to your chosen venue and bring the wines (and our knowledge). You can choose particular countries or particular grapes or we could do food and wine matching. If you are interested (or know of someone who would be) then give us a call on 0141 3391227 or email gla@majestic.co.uk.

Alternatively, if you don't want to pay for the wine yourselves, we continue to run our free wine courses in store. We have a few coming up, check out our events section for more details. There are limited spaces on these so ring up now to book your space.



Planning a wedding in 2014?Date published: 17/02/14

Organising the wine is an important part of the day to get right, and not many people have much experience buying wine in such large quantities. We're here to help make your wedding buying experience simple and rewarding.

You can plan everything you need for your Wedding drinks from this page, and if you need more help or would like to organise a free wedding wine tasting at your local Majestic store we can connect you with your local Majestic expert.

For more information visit www.majestic.co.uk/services/weddings.

Happy planning,


Wither Hills is back, and at only £6.66!Date published: 17/02/14

Wither Hills Sauvignon Blanc 2012 Marlborough

Established as recently as 1994, Wither Hills has since become one of Marlborough's best-known wineries. Now owning vineyards spread right across the region, this Sauvignon is blended from a range of parcels, to provide a snapshot of the Marlborough region as a whole. Alive with the intense aromas of gooseberry, guava and passionfruit. The palate is well balanced with mouth watering acidity and grapefruit flavours leading into a long finish of remarkable intensity.Superb with goat's cheese, as well as fresh oysters.

£6.66


New Arrival - Luigi Bosca Malbec, MendozaDate published: 16/02/14

New Arrival!

Malbec Luigi Bosca 2011, Vistalba

Bodega Luigi Bosca was started in 1901, when the original wave of italian winemakers had settled in Argentina, and is now in its fourth generation of family ownership. Viostalba is an important sub region of Lujan de Cuyo, located in 990m above sea level.

Deeply fruity, with a dark and volutumous feel, this is a fine example of Argentina's trademark style. Tightly structured, it brings together subtle vanilla hints, firm tannins and well-judged acidity.

Best served with seared venison loin!

£12.99

Sauvignon BlancDate published: 16/02/14

Sauvignon Blanc is a white grape variety that prefers moderate or cool climate, where it can retain a refreshing acidity, together with the classic green, herbaceous and tropical fruit flavours.

It is widely planted in New Zealand and Bordeaux and the Loire Valley in France.

In general Sauvignon Blanc is not oaked and should be consumed young. Oak is sometimes used to give the wine extra body and character, particularly in the USA, where it is often labelled as Fumé Blanc.

An aged Sauvignon Blanc will develop a green vegetable character, displaying notes of asparagus and peas, which some people enjoy.

The most successful of the classic regions is definitely Marlborough, New Zealand. Here a distinction can be made between the Awatere valley, where it is dryer and cooler and the resulting wines have higher acidity and a distinct tomato character; and the Wairau valley, where Sauvignon Blancs go from pronounced caspicum flavours (in the north) to ripe tropical flavours (in the south).

A wonderful and atypical New Zealand Sauvignon Blanc we have in stock is Cloudy Bay Te Koko from the Marlborough region (http://www.majestic.co.uk/Cloudy-Bay-Te-Koko-zid37153). Together with oak ageing and batonnage (lees-stirring) the wine is also fermented with wild yeast and the outcome is a complex Sauvignon Blanc, packed with tropical fruit, almond, citrus and a hint of smoke. It would go beautifully with roast turkey.

In general, Sauvignon Blanc from the Loire Valley is vinified in a way that avoids accentuating any excessive herbaceous or fruit character, resulting in a more restrained style of wine.

Sancerre and Puilly Fumé are the most famous (and expensive) appellations of the region. An elegant example is Sancerre Cuvée Edmond 2008 Alphonse Mellot.

But for a budget choice, look for Quincy, Reuilly and Menetou-Salon, appellations that tend to be very good value for money in the region.

Sauvignon Blanc from the Loire tend to go very well with goat cheese.

Try Reuilly 2012 Henri Beurdin (http://www.majestic.co.uk/Reuilly-zid05208).

#majesticglasgow

#comeandexplore



Choosing the correct bubbles Date published: 15/02/14

There's nothing better to celebrate a special occasion than enjoying a lovely glass of fizz amongst friends and family. No matter what your taste there's something for everyone so why not use the following guide to help select the bottle that is perfect for you....

Prosecco

Prosecco is an Italian grape and is extremely popular at the minute. It commonly has flavours of peach, apricot, pear, honey and even floral notes and is a fantastic light, delicate and fruity option for a refreshing drinking. 

Cava

Cava is a Spanish sparkling wine combining the three grapes Parallada, Xarel-lo and Macabeo. The common flavours here are a variety of citrus fruits, baked apples and occasional nutty or brioche notes. There are plenty of fantastic high quality Cava's about at the minute so why not ignore the common misperception that Cava is a lower quality sparkling wine and give a bottle a go?

Champagne

When the budget is allowing a bottle of Champagne is a fantastic way to really celebrate in style. A non vintage Champagne generally tends to be slightly lighter and fruitier with plenty of citrus fruit and acidity where as vintage champagnes tend to be richer in style with more complex flavours of toast and brioche. The style of a Champagne does vary dramatically between different Champagne houses so if you're wanting to spend that extra cash I would always recommend getting advice based on personal taste to make sure you get the right bottle for your palate.

For more information pop into store where we are more than happy to help.


Grape of the Day - ProseccoDate published: 13/02/14

Grape of the Day - Prosecco

Prosecco is the grape behind the eponymous Italian fizz, which is currently more popular than it has ever been.  It comes in two main styles: Frizzante (lightly sparkling) and Spumante (fully sparkling) and often has at least a hint of sweetness to it.  The wine can now only be labelled as Prosecco if it is grown in the traditional areas around Venice, otherwise it has to be called Glera.  It has a lightly fruity character and good acidity, so is a perfect base wine for fizz.

Of the various styles of Proseccos I would suggest the following offer the best value:

Frizzante: Villa Sandi, a delicate, lightly sparkling, off-dry wine, great aperitif.

Spumante: Zonin, a fun, fruit-driven style on a great deal for late summer.

Vintage: La Marca, a more serious, dry, delicate style with a lovely floral note.

Grape of the Day - Orange MuscatDate published: 12/02/14

This grape produces elegant, tangy sweet wines. Orange peel and orange flower aromas make this wine great with fresh fruit dessert. We stock the Brown Brothers Orange Muscat and Flora blend, which has citrus and stone fruit characters; a crisp and vibrant wine which will develop richness and complexity with bottle age. 
Did you know....? This grape bears no relation to Muscat, despite sharing a name and occasional orange blossom aromas.

Grape of the Day - GamayDate published: 11/02/14

This grape varietal, most popularly grown in Beaujolais to the right hand side of the Mâconnais. It is well known for its high acidity, and fresh red fruit flavours. Often due to the method at which the wine is made it has distinct flavours of Banana and boiled sweets. It is meant to be drunk young and will be welcomed at any BBQ. 

Fine Wine of the WeekDate published: 11/02/14

Fine wine of the week

Chateau Barde-Haut, 2001, St Emilion - £35.00

A perfect blend of Merlot and Cabernet Franc the Barde-Haut is drinking well now with its medium-full body and literally, no imperfections.

It has complex notes of plums with an earthy edge, accompanied by a rich mouth feel.

You could probably keep this for another decade but enjoy now with beef wellington or an assortment of cheeses.


Wine of the weekDate published: 11/02/14

Wine of the week

Kuhlmann-Platz Pinot Blanc, Cave de Hunawihr - £8.49

From a winery built in the 1950s this delicate Alsatian Pinot Blanc is clean and refreshing.

Subtle apricot and pale plum fruit flavours are formed with citrus and floral notes. It is an unpretentious wine and it can be suited on its own or with food.

Pinot Blanc is a great companion with simple poultry and seafood dishes, why not try with chicken Caesar salad or seabass with capers and potatoes.



Pic N Mix!Date published: 10/02/14

You'll find the wines in our offers section in store. Below I have listed just a couple of the wines in the offer but we have lots more great deals available. Check us out online or in store to see the full range! Happy picking!!

WHITE

Santa Ana Sauvignon Blanc 2013 Mendoza £5.99

Bright lemon yellow with the greenish tint of youth, this is a fresh, crisp and citrus-led wine. Soft-edged tropical notes and herb nuances linger in the background.

DB Reserve Chardonnay 2011 De Bortoli, South Eastern Australia £6.66

A lightly oaked Chardonnay, this wine is well rounded and approachable. Aromas are of fresh peach and citrus, with soft touches of vanilla and almond. A middleweight palate with a lush texture.

Brancott Estate Sauvignon Blanc 2013 Marlborough £6.66

New Zealand in a glass...vibrant and lifted aromas of ripe tropical fruits and gooseberry. Bracing acidity is tempered by concentrated green fruits, citrus and hints of grass with a reviving fresh finish.

RED

Tournelles Voluptabilis 2010 AOC Buzet £6.66 **NEW**

A voluptuous, well-structured, medium-to-full-bodied and approachable red, offering a wealth of blackcurrant and summer berry flavour, surrounded by rounded tannins for a pleasing sense of weight.

Viña Mayu Malbec 2012 Elqui Valley £9.32 **NEW**

A vividly coloured, muscular yet sophisticated wine, offering layers of nutmeg and clove amid a swathe of lush bramble fruit. Full-bodied with a long, silky finish.

Rioja Reserva 2008 Lagunilla £6.66

A classic Reserva wine, striking a balance between meatiness and elegance. 24 months in oak casks has endowed it with an enjoyable smoothness and mellow, spicy aromatics.

Come and Explore our offers section!


Decanters and DecantingDate published: 09/02/14

When tasting wines regularly it never ceases to amaze me how much a wine can evolve over the time that it is open. The wines we have on the tasting counter will change from day to day and this is mainly down to aeration once they are open. A wine can be quite closed when first open, arguably the fruit aromas within haven't had a chance to fully develop (or open) and often this is how the wine will be drunk.

Decanting the wine is mainly used to remove sediment that can be left in bottles of unfiltered wine, but it will also help to open the wine and release aromas, especially in heavier, tannic red wines. There are many different styles to choose from and this highlights how popular decanters still are. Seeing a fresh, vibrant red wine in a decanter certainly helps to increase my anticipation of how good it will taste!


Deal Of The MonthDate published: 09/02/14

Brancott Estate Sauvignon Blanc 2013 Marlborough

£6.66 (reduced from £9.99)

Montana is one of New Zealand's most iconic and well-known wineries. They produce wines typical of New Zealand, full of crisp acidity and classic gooseberry. New Zealand in a glass...vibrant and lifted aromas of ripe tropical fruits and gooseberry. Bracing acidity is tempered by concentrated green fruits, citrus and hints of grass with a reviving fresh finish. Drinking at its best now as either as an apéritif or with lemon chicken, Thai spices, fresh fish or seafood.



Grape of the Day - TempranilloDate published: 08/02/14

This grape variety has surprisingly not ventured very far from its homeland in Spain. Wines from Riojais where you would often find the Tempranillo grape. With its low acid, low tannin, upfront fruit and an eager-to-please affinity with oak barrels, it is a grape that most New World countries should be taking very seriously. 
I recently had a Vina Tondonia Reserva 1987 from Majestic and if you like that slightly oxidised flavour you are on to a winner. I was so shocked with how a relatively light wine with low tannin can last for decades but top wines from Rioja are some of the longest maturing wines in the world. Well worth a try if you ever get the chance. 

Matsu El Viejo is 100% Tempranillo and what an expression of this fantastic grape it is! The grapes used are all from ancient vines with an average age of 110 years old. It's immensley powerful and complex and a great wine to put down for 5 years and enjoy at a special occasion in the future. 


Grape of the Day - DolcettoDate published: 08/02/14

Dolcetto is a red grape grown in Piedmont in the north of Italy. Dolcetto roughly translates as 'little sweet one' and the wines it produces are soft, round, fruity and fragrant. 

Pick 'n' Mix Date published: 07/02/14

The Pick 'n' Mix is in full swing and everyone is enjoying what we currently have on offer. There's lots to choose from different areas of the world but if I had to pick 2 from this offer, it would be these two:

Santa Rita Medalla Real Chardonnay, Chile 2012 - £7.99

Bright and golden with rich fruit characteristics of pineapple, apple and peach. It's more a full bodied white, with a touch of creaminess from the lees-stirring. Down from £11.99 this is a great value wine and is one of the best Chardonnays we do under when it is under £10! Give this ago with oily fish, or BBQ pork belly. - Open to Try!!

Rustenberg RM Nicholson 2010, South Africa - £9.33

This wine was named in honour of one of the estate's former owners, Reg Merrimen. It is a blend of Cab Sauv, Syrah, Merlot and Cab Franc and has that classic earthy, dark style you normally get from good Bordeaux. Each grape is vinified separately and then blended to make sure the style is consistent, and finally aged in oak for 7 months for integration. Lots of dark fruit, herbs, spice and pepper on the palate, which is backed up by firm tannins. You could leave this for a few years and it would get even better!


Wine Producer of the Day- MasiDate published: 06/02/14

For over 6 generations the Boscaini family have owned and run Masi becoming one of Veneto's most well established producers. Majestic stock two of their finest products. Firstly, we have the excellent Campofiorin a medium bodied easy drinking wine made from the same grapes as Amarone offering a plethora of red fruits an some typical Italian dark cherry as well as a slight oak influence. Masi produces some of the finest Amarones in the world and the Costasera is no exception. The mat dried grapes allow for a big luxurious wine that is not for the faint hearted but it offers a wine experience like no other. Perfect for warming up these cold winter nights!


Wine of the weekDate published: 06/02/14

Rioja 'Single Vineyard'

Ramon Bilbao

2011


Bodegas Ramon Bilbao is situated in Haro, Rioja Alta.

In this privileged area of Rioja the vines are up to forty years old and grow the emblematic grapes of Tempranillo and Grenache.

This young wine is a ruby colour with fruit aromas of cherry and blackberry.

There is good length to the wine with hints of vanilla and medium body.

Can be enjoyed on its own or with red meats or cheeses.



Fine Wine of the WeekDate published: 06/02/14

Amarone Classico Costasera

Masi

2008

This Amarone is made by drying the grapes on bamboo racks throughout winter, afterwards the grapes undergo a fermentation process in steel vats and oak barrels.

The Masi Amarone is full bodied with aromas of dried black fruits. It has a complex flavor of matured figs and dates with a spice and liquorice finish.

Such a great wine produced with real Italian passion! It can be best enjoyed with game dishes, cheeses or rich dark chocolate.


Tasting NotesDate published: 04/02/14

Want to explore the world of wine a little further or impress your friends with your tasting skills? 

Well you can do just that with Majestic West End. When you buy your wine in store we can provide you with FREE tasting notes! Share your knowledge with family and friends - why not put them to the tasting test and see who wins!  


Don't Miss Out! Date published: 03/02/14

Don't want to miss out on anything happening in store?

Send us a quick email with your name, postcode and favourite wine in, and we'll keep you up to date on

- One off special offers

- Instore Tastings

- Wine Events

and much more!

gla@majestic.co.uk

Grape of the Day - AlvarinhoDate published: 03/02/14

The Alvarinho grape is from the extreme North-West region of Vinho Verde and with its thick skins it's perfectly matched to the damp conditions in this area. This grape variety is very well known in Portugal and for those of you who love an alcoholic wine this is your go-to drink.

Red Grapes of BordeauxDate published: 31/01/14

Merlot

The most widely planted grape variety in Bordeaux is Merlot. Merlot is a black grape with plum fruit character. It produces full-bodied, medium tannin wines, which also mature earlier than Cabernet Sauvignon. It has less colour than Cabernet Sauvignon. It tends to give body, softness and a richness to the blend. Merlots softness means it is best suited to producing a inexpensive, easy-going red.

Cabernet Sauvignon

A high quality black grape which has blackcurrant fruit characteristics. It has high levels of acidity and tannins. In Bordeaux, Cabernet Sauvignon is it at the northern limit of where it can be successfully ripened. It only dominates in the Haut Medoc and is also very important in the Bas Medoc and Graves. The high stone/gravel content here helps reflect heat back into the vineyard and consequently these are the only ares where Cabernet can reliably ripen. Here it can account for ¾ of the blend in the finest wines.

It has an affinity with oak and can produce deeply coloured wines with a structure for long ageing. It is always blended with Merlot and the best wines can be aged for decades.

Cabernet Franc

A grape that ripens earlier than Cabernet Sauvignon. It is similar but not as intense and is lighter in body. It is mainly grown in Saint-Emilion and to a lesser extent in the Medoc and Graves. It rarely takes a leading role in the blend but when ripe it adds a marked fragrance and colour to the blend.

Petit Verdot

A grape that only ripens in the hottest years. It gives spicy, very deep-coloured, tannin wines that age slowly. It is added to the blend in small amounts to add colour, tannin and a spicy seasoning.


Cloudy BayDate published: 29/01/14

Cloudy Bay - the resonance of these words used to be enough to send wine  lovers into an excited frenzy of anticipation and impatience, when the mere glimpse of the elegant white and grey landscape of the label was treasured as a high prize of purity and sophistication. Taking its name from a cove at the northeast of New Zealand's South Island, given this name by Captain Cook in 1770, it is soon to be renamed Te Koko-o-Kupe / Cloudy Bay, using the Māori name which recalls the early explorer, Kupe, scooping up oysters from the bay. This impending attribution seems wholly appropriate given that is evokes an early pioneering feat, an endeavour which is parallelled in ways by the international success of this wine. For it was Cloudy Bay which was soley responsible for catapulting New Zealand Sauvignon to the fore, and for its subsequent international success and unique cult following.

Given New Zealand's cooler, more maritime-influenced climate than countries such as Australia for example, the Sauvignon's it produces are almost a caricature of of Old World wines like Sancerre's and Pouilly Fume's from the Loire, and made from the same grape variety. These climate conditions, along with soil varities produce a mouth puckering dryness along with that characteristically infamous fresh gooseberry flavour that is so attributed to Sauvignon Blanc. Where Cloudy Bay Sauvignon shines however, is that it does not shy away from strong tropical aromas: displaying characteristics of fruity guava and passionfruit, its finish is one which lingers, crisp and succulent.

It is a flavour and style so distinctive that it rarely draws apathy or indifference amongst its tasters. Is it still worth the price and status as a bench-mark of New Zealand Sauvignon when there are now so many imitations and choices to choose from? You will have to decide for yourself.....



Chardonnay's Facts!Date published: 28/01/14

Chardonnay

Chardonnay is one of the most famous white grape varieties that exist and is arguably one of the most diverse. 

Chardonnay's diversity is credited to its ability to be cultivated in a range of climates all around the world. In cool climates, such as Champagne and Chablis, chardonnay produces steely wines, high in acidity with apple or pear fruit notes. Whereas is hot climates, such as in Chile, the fruit characters tend towards exotic flavours, such as banana, mango and fig


Lay and WheelerDate published: 28/01/14

Did you know?

Lay & Wheeler have over 150 years of experience in buying and selling fine wines and are experts in the fields of en primeur, in bond sales and wine storage. The company was bought by Majestic in 2009 but runs as a separate company based in Suffolk.

Passionate staff & expert advice

With a wealth of experience in the industry, an impressive array of qualifications and a huge amount of passion for fine wine. Every member of staff oozes enthusiasm and passion and this shows through their large portfolio of customers and wine selections.

Fine wines – hand selected

Their expert buying team sources fine wines from the very best producers in France, Spain, Italy, Germany and the new world. Tasting wines from around the world they ensure that they not only have some of the top wines, but also some of the most interesting.

Buying fine wine & storing in bond

Buying wine when it is young and cellaring it correctly brings many benefits to the appreciation of the fine wine. While most wines can be enjoyed in their youth, many fine wines benefit from being aged in bottle, developing additional levels of depth, complexity and interest.

The finer benefits

10% discount at majestic*

free joining case

fine wine plan advance

exclusive offers

* After the first year, when you subscribe £100 or more per month

To find out more or join up visit www.laywheeler.com or call 01473313330

Grape Expectations- MacabeoDate published: 28/01/14

Our grape of the day is Macabeo. This white grape variety carries 3 different names, depending on the wine making country or region.

In Spain, the grape is known as Macabeo and is widely planted in Catalunya. Here, is it an important grape in the production of Cava (along with Parellada and Xarel-lo). 

In Rioja, Macabeo is known as Viura. Traditionally, white wines of Rioja were aged for extended periods in American Oak to create nutty characteristics. The deliberately oxidised whites, in particular the Reservas and Gran Reservas are a unique, acquired taste and not popular with modern consumers. Today, white Riojas are stored in stainless steel and fermented at low temperatures; in order to preserve the maximum amount of fruit. Any white Riojas that are stored and aged in Oak, French not American.

In France, the grape is known as Maccabeu and is grown in Roussillon, Southern France.


Free Delivery Over £40Date published: 25/01/14

Life is busy. Sometimes too busy to make it to Majestic. That's why you can now order as few as six bottles online and have them delivered straight to your door. It doesn't matter if you're ordering six of the same or a mixed case. If you discovered a bottle you loved last time you shopped with us, now might be the perfect time for a little top-up.

Orders are still delivered by the team in your local Majestic store, so our service remains convenient, fast and reliable. And if you're spending £40 or more, it's also still free.

Orders over £40
FREEmainland
UK DELIVERY

Orders under £40
£5delivery
charge

Collection
FREEfrom any UK store

Of course, being Majestic, you can pick and mix your own case of 6 bottles from our range of wine, Champagne and spirits. You can also add cases of beer, water and soft drinks to your wine order.

And to make it even easier to explore our range six bottles at a time, we've introduced a new range of 'Explorer Cases'. These pre-mixed cases are themed around a grape variety or region, so you can choose the six that suits you.


Rioja Reserva Viña Ardanza 2004 La Rioja Alta 150cl MagnumDate published: 21/01/14

Why not treat yourself and maybe some friends to this Rioja Classic. Two bottles in one makes this perfect for sharing. Great for £37 a bottle.

After two years without the right quality to make Viña Ardanza, this Excellent-rated vintage evinced determining factors that allowed us to take a new step in the continuing evolution of the brand. Abundant water and snow in winter, an absence of pests in spring and marked fluctuations in temperature between day and night due to cold northerly winds just before grape harvest, were crucial for a slow, balanced development of the grapes, particularly Garnacha. In September, the vineyards enjoyed exceptionally good weather. This superb quality was reinforced by rational viticulture applied throughout the growth cycle, with moderate yields and a patient, selective harvest. Made from 80% Tempranillo and 20% Garnacha .

Clean, bright dark-cherry red of medium depth with a pink rim. Notably expressive nose with spicy notes of coffee, chocolate, vanilla and cloves and fine wood aromas against a background of ripe dark fruit. It is a well-structured, balanced wine with a lively, enticing freshness that combines with polished tannins to fill the mouth with pleasurable sensations. Long aftertaste, marked by the subtlety of a brand whose traditional elegance, complexity and aromatic power are particularly enriched in this vintage.

An excellent wine to accompany charcoal-grilled meat, roasts, small game, medium-aged cheeses, Iberian cured sausages, etc.


Brancott Estate Sauvignon Blanc 2013 MarlboroughDate published: 20/01/14

This cracking New Zealand Sauvignon Blanc is only £6.99!

New Zealand in a glass...vibrant and lifted aromas of ripe tropical fruits and gooseberry. Bracing acidity is tempered by concentrated green fruits, citrus and hints of grass with a reviving fresh finish.

Take advantage of this brilliant offer!



Grey Goose VodkaDate published: 18/01/14

Grey Goose Vodka is manufactured by Bacardi, this premium brand is produced in France originally founded by Sidney Frank before it was then sold to Bacardi.  Sidney Made his Vodka using water from natural springs in France filtered through Champagne limestone and with locally produced French wheat from Picardy. The same practice is used to this day. The company also developed its distinctive smoked glass bottle featuring French geese in flight and delivered its product in wooden cases similar to wine. 

In 1998 Grey Goose was named the best tasting vodka by the Beverage Testing Institute. 

Alcohol Volume of 40% and is 80 proof


Brancott Estate Sauvignon BlancDate published: 17/01/14

Brancott Estate Sauvignon Blanc from New Zealand is now only £6.99.

Full of lively gooseberry, ripe tropical fruit and a zesty finish.

Enjoy on its own or alongside a plate of equally zesty lemon chicken.



Fine Wine PlanDate published: 16/01/14

'Open the door to a world of Fine Wine' do you appreciate drinking great wines?

With the Fine Wine Plan you can build a collection of excellent wines and have the confidence they will be stored in the right conditions. Majestic are partners with en primeur specialists Lay & Wheeler and as a result bring you the Fine Wine Plan. It is a very simple and affordable way to accumulate a collection of interesting wines. The package can start from as little as £50 a month. With this you get the expertise and knowledge of our fine wine specialists. They will help you choose the wine to suit your budget and needs and will store the wine in the perfect conditions.


Wine Of The DayDate published: 15/01/14

Picpoul de Pinet, Villemarin £6.49 

From the Mediterranean coastline comes a crisp white wine that comes from the rare Picpoul grape. Picpoul is nick-named 'lip-stinger' due to its high levels of acidity. Don't worry though, that acidity is backed up by fresh lemon notes, a bundle of citrus fruits and a refreshing finish.

Open on the tasting counter!


Gift VouchersDate published: 15/01/14

Treat your friends or family to the ultimate gift. At Majestic we do gift vouchers that come in £10, £20 and £50 denominations. They can be redeemed at any Majestic store throughout the UK. Our minimum purchase of 6 bottles, mixed by any style or price, applies to all purchases using vouchers. Get the perfect gift from your local Majestic store.



Planning A Wedding?Date published: 13/01/14

We know planning a wedding can be stressful and at times can give you a headache! This is why Majestic Wine, the UK's biggest and best retailer of wine by the case, have developed a tailored service, which uses both knowledge and expertise to help every couple find that match made in heaven.

Our party planner gives great advice on catering for wedding receptions. When you're ready to start selecting your drinks, the team in the West End can tailor a drinks package to your exact requirements, taking into account your menu, budget, and above all your personal tastes!

On top of this we can offer FREE glass, ice bucket and chiller bin loan (deposit required), FREE delivery and a sale or return option.

Please feel free to pop into the store to discuss your preferences and maybe try some samples. You can also contact us on 01413391227 or email gla@majestic.co.uk


Grape of the Day - MalbecDate published: 11/01/14

Grape of the Day - Malbec

This grape is native to the South-West of France and has adopted Argentina as its new thriving home. 15 years ago this grape had very little status but since then has shot to the 'A-List' with its deep purple colour and a hugely fat rich fruit flavour with a superbly ripe tannic structure. 

The Argentinians would class Malbec as their success story in regards to wine cultivation and have been experimenting with it ever since. For example, Majestic stock a wine named Gestos Malbec/Malbec which is unique in a way that it is a blend of grapes from a very high altitude accompanied with grapes from a much lower altitude. This allows the wine to portray both great styles in one wine. The higher altitude grapes offer freshness and structure where as the lower add colour and density. 


Wine of the week- Macon-Lugny 2011 Louis Latour Date published: 09/01/14

Louis Latour has been producing and selling wines since 1797 which says it all really!

The rich limestone soils of the Lugny village produce this classic Burgundian wine of pale gold decadence with a citrus, green fruit aroma.

A great balance of acidity with the creamy, buttery finish to signify its heritage!

Easily enjoyed on its own as an aperitif or matched perfectly with poultry or seafood.

£8.99

Champagne TimeDate published: 07/01/14

Champagne The Traditional Method


Champagne is often regarded as a drink of prestige and class. It is often reserved for special occasions, usually demanding a higher price. Hopefully this article can shed some light on what makes this drink so special....


Although Champagne is predominately white, 66% of the grapes used are red. Champagne is made using Pinot Noir, Chardonnay and Pinot Menuier grapes. When picking the grapes mechanical harvesting is forbidden, thus ensuring the grapes are not damaged. They also want to ensure that the grapes are pressed as gently as possible as the harder the pressing the greater the risk of extracting the colour and tannin. Traditionally all grapes are pressed in a shallow vertical press. From the best quality grapes 120 litres of juice can be taken from 160kg of grapes. The first 82 litres is called the cuvee and the remaining 20 the taille. The best champagne is made solely from the cuvee.


The first step is primary fermentation. The best producers store and ferment the cuvee and taille from each grape variety and from each village separately. Fermentations tend to take place in stainless steel vats, but oak is also used. Prior to the start of fermentation the juice is clarified by sedimentation to ensure little development of savoury non-fruit flavours. The resulting wine is dry, with neutral flavour character, high acidity and moderate alcohol.


Blending then occurs. The champagne region is dependent on this process as the best way to achieve the necessary volume and quality is to blend wines from different villages, varieties and vintages. Once the blend is made it is then subject to tartrate stabilisation prior to secondary fermentation.


A liquid called liqueur de tirage is then added to the blend. This is a mixture of wine, sugar, yeast nutrients and a clarifying agent. The bottle is then closed with a crown cap with a plastic cup-shaped insert. Bottles are then staked horizontally in the producers at a temperature of around 10-12 degrees. At this temperature the secondary takes 6-8 weeks to complete. The slow fermentation encourages greater flavour development. The alcohol is raised by 1.5-2 per cent abv and the carbon dioxide generated by the yeast dissolves into the wine creating the sparkle. This creates pressure in the bottle equivalent to six atmospheres.
Once the fermentation is complete the yeast dies and forms a sediment of lees in the bottle over a period of months or years. These yeast cells break down releasing proteins and other chemical compounds into the wine, known as yeast autolysis. These compounds create flavours such as bread, biscuit and toast.


The next step is to remove the lees sediment. This is done by a process of riddling and disgorgement. Riddling involves moving the bottle very slowly from a horizontal position to an inverted vertical position. The yeast sediment is dislodged and slides en masse down the side of the bottle collecting in the plastic insert under the grown cap. This process is labour intensive and expensive. Traditionally it was done by a remueur however some producers now use a machine called a gyropalette which can hold 500 bottles and is regularly rotated and inclined.


Next the neck of the bottle is submerged into a very cold brine solution, which freezes the wine in the neck. The crown cap seal is then removed and the pressure created by the dissolved carbon dioxide ejects the frozen wine taking the sediment and plastic cup insert with it.


Finally the wine is topped up with a mixture of wine and sugar cane solution called liqueur d'expedition. This is used to balance the acidity of the wine but it also adds to the flavour. The sugar in this solution, usually referred to as dosage, determines the final level of sweetness. The bottle is then sealed with a cork held secure by a wire cage. Champagne is then aged. 15 months for Non-Vintage and 36 months for Vintage.


People often get confused by labeling terms such as Brut, Extra Brut and Sec so here is a quick break down, from dry to sweet.


Brut Nature – dry (No dosage)
Extra Brut – dry
Brut – dry to off-dry
Extra-Sec – off-dry to medium dry
Sec- medium dry
Demi-Sec- Sweet
Doux- Luscious


Finally why vintage over non-vintage, whats the difference?


People often query what makes a vintage champagne that bit more expensive than the non-vintage. Firstly a Vintage is produced only in declared outstanding vintages. It will be from the best vineyards where the grapes are more expensive. As it is made from the better vineyards it will be of superior quality. A vintage champagne also requires longer ageing before release. It will be in limited supply. Taking all of this into consideration, vintage champagne is considered a luxury and often demands a premium price.


The New Year Bargain HuntDate published: 05/01/14

The New Year Bargain Hunt

To kick off 2014, we are offering a selection of wines at a reduced price. But hurry, these wines are in limited supply so get yours before it's too late!


Opening Hours Over ChristmasDate published: 23/12/13

Our opening hours over the Christmas period are:

  • Monday 23 December: 10am - 8pm
  • Tuesday 24 December: 10am - 5pm
  • Wednesday 25 December: CLOSED
  • Thursday 26 December: CLOSED
  • Friday 27 December: 10am - 8pm
  • Saturday 28 December: 10am - 7pm
  • Sunday 29 December: 10am - 5pm
  • Monday 30 December: 10am - 7pm
  • Tuesday 31 December: 10am - 5pm
  • Wednesday 1 January: CLOSED

We're open our normal opening hours from Thursday 2 January onwards.

West End Winter Wine Tasting Wines, Friday 15th NovemberDate published: 06/11/13


Sparkling

Codorniu Brut,N.V, Spain, Cava @ £6.99

White

Gavi, Montiero, Italy, 2012 @ £5.99

Torres, Vina Sol, Spain, 2012 @ £6.49

Los Boldos, Unoaked Chardonnay, Chile, 2013 @ £6.99

Matua, Sauvignon Blanc, New Zealand, 2012 @ £7.99

Peter Lehman, Portrait Dry Riesling, Australia, 2012 @ £8.79

Red

Panamericana, Merlot, Chile, 2012 @ £5.99

Gestos, Malbec, Argentina, 2012 @ £6.66

Matsu, El Picaro, Tinta de Toro, Spain, 2012 @ £7.99

Tautavel, Arago 21, France, 2010 @ £8.49

Hochar, Pere & Fils, Lebanon, 2008 @ £11.99

Torremalinos, Ribera del Duero, 2009 @ £16.00

Chateau Musar, Lebanon, 2005 @ £19.99

Wine of the weekDate published: 21/10/13

Wine of the Week

La Combe des Oliviers 2011 Corbières

£6.99

Hot and dry summers in the ‘garrigue’ landscape of Corbières give this chunky red (made from 70% Mourvèdre plus Syrah and Grenache) a whiff of rosemary and thyme alongside the blackberry and plum fruits.

Elegant tannins make it more approachable than some Southern French reds.


Majestic Wine@Alliance Francaise de Glasgow Wine listDate published: 09/10/13

Here are the wines that we will be tasting at the Alliance Francaise de Glasgow Tasting on Thursday the 10th of October.

Whites   

Cuvee de Richard Blanc, PGI, Comte De Tolosan 2012   

Muscadet Cuvee des Croix Blanches, AOP, 2011   

Cave de Lugny, Bourgogne, Les Chenaudieres, Chardonnay, 2010   

Reds   

Cuvee de Richard Rouge, PGI, Pays d'Aude 2012   

Paul Mas Estate, Nicole Vineyard, Syrah-Viognier,Pays D'oC, 2012   

Vinalba, Reservado, Malbec, Mendoza, 2011

Majestic Glasgow @ Alliance Francaise de GlasgowDate published: 20/09/13

Majestic Wine Glasgow @ Alliance Francaise de Glasgow. 

Wine Tasting on Wednesday the 10th of October. 

For the first time we will be holding a tasting at the Alliance Francaise in Glasgow. The evening will start at 6:30pm and finish about 8pm and there will be a selection of French wines with one from another country with a french connection.The evening is for both beginners and experts alike. The evening will be fun and informative, so come along as we cannot think of a better way to spend a Wednesday night now that the Autumn has started. For further details on availability click on the link below for Alliance Francaise who will deal with any bookings. 

On aimerait pouvoir vous y voir. 

Majestic Glasgow 

P.S. The tasting will be in English.

http://afglasgow.org.uk/wine-tasting-october-2013.html

Mjaestic Glasgow @ Alliance Francaise de GlasgowDate published: 20/09/13

Majestic Wine Glasgow @ Alliance Francaise de Glasgow. 

Wine Tasting on Wednesday the 10th of October. 

For the first time we will be holding a tasting at the Alliance Francaise in Glasgow. The evening will start at 6:30pm and finish about 8pm and there will be a selection of French wines with one from another country with a french connection.The evening is for both beginners and experts alike. The evening will be fun and informative, so come along as we cannot think of a better way to spend a Wednesday night now that the Autumn has started. For further details on availability click on the link below for Alliance Francaise who will deal with any bookings. 

http://afglasgow.org.uk/wine-tasting-october-2013.html

On aimerait pouvoir vous y voir. 

Majestic Glasgow 

P.S. The tasting will be in English.

Lower abv wines campainDate published: 16/09/13

For the next 4 weeks we will have a selection of the following wines open to try in order to encourage us all to think about lower alcohol alternatives from the usual wines that we buy. These are the wines we will be opening:


Dr L Riesling 8.5%

Ayler Kuppp Riesling 9%

Saint clair pioneer riesling 9%

Brown brothers late harvest muscat 10%

Brown brothers orange and flora muscat 10%

Villa sandi prosecco 10%


Why not come along and try them?

Autumn Magic of Fine wineDate published: 16/09/13

This Friday we will be opening

Autumn Magic of Fine Wine

Coney Pizzicato Pinot Noir 2011 Martinborough

£18.00

Grown on the Martinborough terrace north of Wellington, by winemakers Debbie Christensen and Emma Easthorpe. The chewy tannins and complex fruit aromas of Martinborough wines shine through in this particularly expressive Pinot Noir.



Ripe cherry, black fruits and smoky, savoury overtones with plum and pomegranate fruits combined with spicy, toasty, complex flavours complemented by integrated chewy tannins and a long, savoury finish.

Good Kiwi Pinot can be enjoyed in its youth, or over five years. An ideal match with venison, game and pasta.


Sauvignon blanc tastingDate published: 16/09/13

Spotlight tastings

Our next tasting

Sauvignon Blanc

Saturday 21st September

12PM & 3PM

A very enjoyable way to spend a Saturday Afternoon.

Plus they are Free.

Sign up here if you're interested


2 FREE Dartington Crystal Wine Glasses*Date published: 04/09/13

When you buy any 6 of these chosen wines, instore or on line you will recieve 2 Dartington Crystal Glasses Free*

Offer valid until the 4th of October 2013.

Boschendal Sauvignon Blanc 2012

Rustenberg Sauvignon Blanc 2012

Villa Maria Cellar Selection Sauvignon Blanc 2012

Black Cottage Sauvignon Blanc 2012

Cloudy Bay Sauvignon Blanc 2012

Esprit de Soleil Sauvignon Blanc 2012

La Grille Touraine Sauvignon Blanc 2012

Domaine des Rabichattes Pouilly-Fume 2012

Clos des Bouffants Sancerre 2012

Errazuriz Single Vineyard Sauvignon Blanc 2012

Giesen The Brothers Sauvignon Blanc 2012

Saint Clair Pioneer Block Sauvignon Blanc 2012

*terms and conditions apply, contact the local store for details


Spotlight Tastings at WestendDate published: 04/09/13

At Majestic we are always looking for ways to inspire everyone to discover and explore the magic of wine. This Autumn we have put together some Spotlight Tastings which are half an hour long where anyone can come along to taste and discuss the theme for that particular tasting. For the beginner or expert  we look forward to see you there. The times for the Tastings are 12pm & 3pm.

The dates and themes for each Spotlight Tasting can be found under the Events section of our store web page.

Kind Regards,

Aidan


Autumn Magic of Fine Wine TastingsDate published: 04/09/13

With the arrival of our new Autumn offers we will be opening a range of Fine Wines throughout September and October. Below are the wines and dates when we will be tasting the wines. We look forward to see you there and discover some great wines from around the world.

6/7 September Jermann Pinot Grigio
13/14 September Jadot Beaune 1er Cru
20/21 September Coney Pinot Noir
27/28 September St. Clair Wairau Reserve Sauvignon
4/5 October Chablis 1er Cru Fourchaume, Seguinot-Bordet
11/12 October Angel's Share Shiraz
18/19 October Château Senejac, Cru Borgeois
25/26 October Amarone Negrar

End of summer promotionsDate published: 29/08/13

We are coming to the end of our summer deals!We have great deals on rose wine, champagne, italy, and new zealand wines. Come along and try some!!

Angel share shiraz open tomorrowDate published: 29/08/13

The big ozzy monster will be open tomorrow. Come along and try it

Wine of the Week!Date published: 16/08/13


Italian promotionDate published: 10/08/13

We have just started our 25% off Selected Italian Wines promotion. The offer will run for two weeks so now is the perfect time to stock up on Italian wines.

Pinot Grigio Pasqua @ £5.61 & Valpolicella La Casetta @ £12.73 are just a couple of the wonderful wines we have on great deals.

Pop in over the next few weeks to grab your favourites befoe they go....

Grahams selection of Summer deals!Date published: 05/08/13

Giesen sauvignon blanc £5.99- A klovely fresh, crisp new zealand sauvignon from marlborough. Gooseberries, lemon and hints of passion fruit make this wine a bargain at £5.99

Vina Eguia reserva-£6.99- Love red fruit flavour dominate the nose and the pallet. with a very subtle oak finish-this is the ideal bbq wine!

Codorniu Raventos £7.49- Richer than prosecco, this lovely cava from the world famous codorniu is rich and toasty with a lovely dry finish! Refreshing!!!

Giesen £5.99Date published: 01/08/13

Summery, full of flavours such as gooseberries and passion fruit and at an unbelivable £5.99. If you don't belive us, come down and try it!!

Wine of the week!!!!!Date published: 22/07/13


Argentine MalbecDate published: 20/07/13

The maestro grape of Argentina has came up trumps again.

Amalaya de Colomé are one of the oldest producers in Argentina, formed in 1831. The wine is a blend of grape from Salta in northwest Argentina where the vineyards can reach a mile above the valley.

70% Malbec is combined with Syrah, Cab Sauv, and Tannat which gives a ruby colour to the wine with a young and fresh purple tint.

When tasting this wine you are pronounced with cassis style fruits, with a complexity that finishes in spice and vanilla. Having spent time in french oak barrels this wine has a roundness and great balance with fruit and dry tannins.

A perfect match for grilled steak or hearty casserole dishes!


Graham's wine of the monthDate published: 08/06/13


New Dates for Wine CoursesDate published: 08/06/13

Fancy learning a bit more about wine? Then come along to one of our FREE, fun and informal wine evenings! Lasting 90 minutes, we provide an introduction to wine tasting and food matching. Did we mention that it's FREE? Book a space today!

Wine of the Week - Rueda VerdejoDate published: 04/06/13

Vega De La Reina, Rueda Verdejo


A  classy, refreshing zingy wine awarded “Best White Wine in the World” and a Grand Gold medal at the Concours Mondiale de Bruxelles 2012. Hailed as Spain's answer to Sauvignon Blanc, Verdejo comes from the small region of Rueda and is an aromatic grape variety. Like Sauvignon Blanc, the wine is crisp shows green notes and citrus flavours - these give way to softer hints of melon and floral aromas.

Perfect for a sunny alfresco lunch of Coronation chicken salad - a bargain at £6.99!

Tasting NotesDate published: 17/05/13

We are now able to provide tasting notes with any purchase of  Wine, Champagne and Sparkling wine from Majestic.Just ask to have the notes for your order included in the delivery or when in store we will print them out for you to take home.

Sauternes Date published: 16/05/13

If anyone has a 'sweet tooth' then read on and gain some knowledge on beautiful wines that can be enjoyed best with chocolate pudding, cheesecake or apple crumble - not got you salavating yet?! Although in France also matched with Foie gras.

The Bordeaux region is renowned for its claret but in the southern area there is an alrternative style that is almost kept secret. Using the a blend of Sauvignon, Semillion and Muscadelle grapes you will be gifted with a 'Sauternes'. The grapes are kept on the vine and left to dry out, almost like a raisin, in a process called 'Botrytis' or 'noble rot'.

Typically the wine is viscous and obtains lots of stone fruit flavours like apricot and peach with sweetness of honey and  round nutty notes. It can start out as a light golden colour but darken with age to a copper brown, and naturally get better with age.

Most Sauternes are sold in half bottles at 375ml and best served chilled. 

A perfect start or finish to a great meal and also worth trying if having friends for dinner!






Craft BeersDate published: 14/05/13

Here at Majestic we like to introduce new products that excite us. We will be stocking some great new craft beers for the remainder of the year. Here is the pick of the bunch:

Punk IPA, Brewdog, Aberdeen;

This IPA has been hopped twice during its production which entitles it to a cool complexity. It is sweet with tropical fruit but offers a bitterness to finish. What a fantastic home-grown IPA which will sell really well as it can be matched with food as well as enjoyed alone. 

I would reccomend a spicy snack or street-food style gourmet with this as it helps you wind-down and relax. 

If you have not been, check out their pub just at Kelvingrove in Glasgow's west end. They have plenty of brew to try.


Curious Bew IPA, Kent;

This IPA is the next addition from Curious Brew (who introduced us to their champagne yeast beer).

With a blend of three different hops it is very well balanced and naturally has a good weight and a fruity edge. Chapel Down aim to craft beers that are extremely hard to replicate and have originality. We think that they have nailed this ethos in their first two beers as Majestic customers cannot get enough of them!

An outstanding beer which can be enjoyed on its own or with hearty pub gnosh! 





Fine wine of the month!!!Date published: 12/05/13


Explore sherry!!!!Date published: 06/05/13

Read any good wine book and it will tell you about how sherry is undervalued within the world of wine. Perhaps the association with the excruciatingly sweet, dusty old bottle in the back of your grandma's drinks cabinet  puts a lot of customers off. However,  certain sherry producers are changing old attitudes and modernising the sherry market. One such example of this is the new to Majestic,  fabulously eye- catching bottles from PEDRO's almacenista selection. 

About Sherry

Sherry is a fortified wine that originates in the Jerez wine of region of Spain. There are three white grapes which are used to produce Sherry, however the most commonly used type of grape is the palomino grape, with the other two types of grapes being mainly used as sweeteners. The most distinctive part of the sherry production process is the solerasystem, a method of fractional blending and ageing. 

Understanding the Pedro's sherry selection 

This selection includes four types of sherry; Fino, Amontillado, Palo Cortado, Oloroso. These are the four main types of sherry. Fino is the driest and palest of the traditional sherries and is aged biologically under a cap of flor yeast to prevent it coming into contact with the air and oxidising. Its ABV is between 15-17%. Next is the Amontillado variety which is first aged under flor then exposed to the air. This sherry is darker than Fino. Oloroso is a variety of sherry that is aged oxidatively producing an darker and richer style of sherry.Palo Cortado is a more unique style in that it combines characteristics of all the other three, a bright mahogany colour delicate like amontillado, rich like oloroso. Its unique style makes it one of the most sought after sherries. It has the highest alcohol content being between 17-22%. 

What to expect

Fino- Pedro's is a wonderful expression of a classic fino, bone dry, almondy, a great apertif. 

Amontillado- full- bodied, hazelnutty. Enjoy with white meats and asian spices. 

Oloroso- Golden, intense, lengthy, toasted walnuts. Enjoy with rich stews or enjoy as an excellent digestif. 

Palo Cortado- rich and soft. Enjoy with red meats, nuts and hard cheeses. 

Verdict

Pedro's almacenista selection really proves why sherry should be bought more often, delicious and perfect for every occasion. 


Summer Tasting WinesDate published: 04/05/13

Trilogy Rose n/v, Austraila £9.99
Caixas Godello, Spain £7.99
Fremondo Greco, Italy, £7.99
Terroir Hunter Riesling, Chile, £9.59
Black cottage rose, New Zealand, £9.99
Chateau Pigoudet, Provence, France £8.99
Claudius Morand, Fleurie, France £9.99
Clos du Bois Merlot, California £14.99
Penalolen Cabernet Sauvignon, Chile £9.59
Chateau Guillot Pomerol, France, 20.00
Cline Zinfandel, California  £14.99  
 

Bring a Friend to Majestic WestendDate published: 23/04/13

Next time you shop with us bring a friend who is NEW to Majestic and if they also buy 6 bottles, you both get a pair of Dartington wine glasses absolutely free.*

 

terms and conditions apply, ask staff for details.

Summer Wine Tasting 17th MAYDate published: 23/04/13

On Friday the 17th of May we are having our Summer Wine Tasting.The evening is Free to attend and all we ask is that you bring a friend or two and let us know how many.Arrival is any time between 6:30-7:30pm and the tasting will finish at 8:30pm.There will be a wide range of wines on offer from our range as well as a small buffet of cheeses and meats.Once we have chosen the wines for the evening we will post them on our store page.Numbers will be restricted to 80 due to the size of our store and we can be contacted on:

telephone: 0141 339 1227

e-mail: gla@majestic.co.uk

We look forward to seeing you on the evening.

Kind Regards,

Westend Team

New wine of the Week!Date published: 06/04/13

Casa d'Aragona, Salice Salentino, 2010, £6.99

New for Summer!

This Italian wine is a blend of the two red grape varieties native to the local area, Negroamaro and Malvasia Nera. The result is a vibrant cherry red colour, with a garnet tint acquired through ageing.

Salice Salentino gets its name from the small town where is it produced, and was recognised as a DOC as recently as 1976. Wine has been made in this region for centuries, since Greco-Roman times. The predominant red fruit character and round texture are accented by dry spice, herb and tobacco notes, and supported by assertive tannins. This easy going, medium-bodied wine is perfect with tomato based pasta dishes. or delicious enjoyed on its own.

We are closed on Easter SundayDate published: 28/03/13

Please note that we will be closed on Easter Sunday, 31 March 2013. We are open our normal Friday hours on Good Friday and our bank holiday hours on Easter Monday.

Wine of the Week - Beringer ChardonnayDate published: 17/03/13

Beringer's Founders Estate Chardonnay, California, 2010, £10.99

First established 1876 by Jacob Beringer upon leaving his native Germany to seek better opportunities in the New World, Beringer wines are now lead by Winemaster Emeritus Ed Sbragia and Winemaker Laurie Hook.

Made from grapes harvested from the beautiful sun-bathed vineyards of central and northern California, Beringer's Chardonnay is full of ripe, fruity aromas and flavours of pear, citrus and mango. A small percentage of the blend is oak aged, which imparts subtle toasty vanilla notes and brings some structure and spicy complexity to the wine. Layers of fruit and a velvety mouthfeel form the perfect match for a rich, creamy risotto.  

Wine of the Week!Date published: 08/03/13

Peter Lehmann BVS Shiraz

2010, Barossa Valley £9.99

One of the brilliant producers of Australia, Peter Lehman's wine making skill shows through in the BVS Shiraz.

The Shiraz grape was introduced into Australia in 1832 by James Busby and today grapes are grown in the famous Barossa Valley, sourced from over 140 local growers. The warm climate of this area has developed wines with their own trademark fruity, spicy style of Shiraz.

A bold, spicy, full-bodied wine, offering a core of dense plum and bramble fruit, accented by notes of black pepper and dark chocolate, all mellowed and smoothed by 12 months in oak.

Enjoy with a spicy beef stir fry or barbecued chorizo.

Château Chantalouette 2007 Pomerol open 5th AprilDate published: 07/03/13

Fine wine of the month

Château Chantalouette 2007 Pomerol

Grapes: Merlot, Cabernet Sauvignon and Cabernet Franc

Open on the tasting counter: Friday 5th of April

Why not come in and try the chantaloutte on the first Friday of Apri? This very good value Pomerol offers black fruit flavours as well as a lovely forrest floor finish.

Ideal with strong cheeses!

£12 NV Champagne,(All gone)Date published: 26/02/13

Montaudon Brut NV has been reduced to £12 from £20. We have sold out of this Champagne deal.If you would like to find out about any future offers just drop us an e-mail or give us a call and we can add your name and number / e-mail to our private customer list.

The blend is 45% Pinot Noir, 25% Chardonnay, 10% Pinot Meunier and 20% reserve wines.This Champagne is a genuine Bargain at this price.

If we have any left it will be open on the tasting counter this Saturday between 12-2pm.

Montaudon NV link below:

http://www.majestic.co.uk/find/category-is-Champagne+and+Sparkling+Wine/category-is-Champagne/product-is-22003

Wine of the week!!!!!Date published: 20/02/13

Wine of the Week

Raats Granite Blocks Chenin Blanc 2012 Coastal Region £7.99

Last year we were a big fan of the Cabernet Franc that came from the Raats vineyards, now we are excited that we have their Chenin Blanc

This wine comes from the Western Cape and is made from the produce of a fairtrade accredited farm. Bruwer Raats, is one of South Africa's most celebrated Chenin specialists. Only 0.5% of the wine is barrel-aged for 3 months, adding subtle complexity and texture.

Bursting with melon, lychee and pear notes, against a backbone of citrus fruits. Incisive and taut acidity, tinged with a distinct minerality, provides great refreshment and length.

Our Glasgow West end food match would be wioth mussels in a white wine sauce  

Fine Wine Friday - Cune ImperialDate published: 08/02/13

Fine Wine of the Month

Cune Imperial Gran Reserva 2001 £20.00

On the 1st of March we will be giving you the opportunity to try Fine Wine Cvne Imperial 2001, a beautiful Rioja produced from an excellent vintage.

Compañía Vinícola del Norte de España, now known as Cune, was founded in 1879. They are known for producing some of the best Spanish wines, especially Reservas and Gran Reservas made in the traditional style, with long ageing in American and French oak.

Imperial Reserva is made from 20 year old vines from Villalba and Haro vineyards, which gives very concentrated fruit. The grapes are harvested by hand and the blend consists of 95% Tempranlillo and 5% Grenache. The wine is named for the pinta imperial or imperial pint, the volume of the early 1920s bottles in which it was exported to the United Kingdom.

Brilliant garnet in colour, it is scented with autumn berry fruits, coffee, caramel and hints of cinnamon spice. The palate is mellow with fine tannins and full of dried fruit flavours with toasty vanilla undertones.

Imperial 2001 is drinking well just now, but it will evolve well in bottle and last many years.

Fantastic with roasted meats.

New Arrivals at the WestendDate published: 05/02/13

Any new products that we have coming in from our depot we will post on this article through out the year.This is a great way to find out what your local branch of Majestic Westend have in stock.To place an order just call 01413391227 or e-mail gla@majestic.co.uk

BEERS

Brooklyn Lager 6 x 355ml @ £9.99 per case,

Anchor  Steam 6 x 355ml @ £9.99 per case,

Majestic Tasting TutorialDate published: 05/02/13

With the arrival of our Spring offers and featured tastings we have put together a FREE 1/2 hour tasting to allow everyone to learn a little bit more about the wines on taste.The tutorials will be on a Saturday at 11am & 3pm.They will run for 1/2 an hour only and will be lighthearted and educational.To come along just contact the store to reserve a place. 01413391227 gla@majestic.co.uk

The tutorials will be available on the following dates:

09/02/13 Italy and Spain

16/02/13 New Zealand

02/03/13 French Classics

09/03/13 Chile & Argentina

We look forward to see you there.

Fine wine Friday is fast approaching!!!Date published: 29/01/13

Fine Wine Friday

This week we will be opening

Montes Purple Angel

Carmenere

2010

We are all very excited this week to get the chance to taste the purple angel carmenere. From Colchagua valley in Chile, this is one of the best wines from producer Montes.

This wine is unfiltered and spends 18 months in French new oak barrel. Roughly 92% of the wine is carmenere with the rest being petit verdot

Characteristics you should be looking for when tasting the purple angel are: delicate hints of chocolate and cigar box as well as dark fruit flavours

Majestic West End's Wine of the WeekDate published: 10/01/13

Testimonio Reserve Blend

Argentina, 2010 -  £7.99

Bodegas Luigi Bosca was established in 1901 by the Arizu family, and three generations later they are still producing beautiful expressions of Argentine wine. An unusual blend of Cabernet Sauvignon, Shiraz and Tannat, grapes are chosen for Testimonio from select estate vineyards and vinified to produce an intensely fruity, full-bodied wine. Ripe blackcurrant flavours give way to velvety tannins and ageing in oak casks provides warming hints of sweet spice and vanilla.

Best enjoyed with a fat steak fillet and chips!

New Year Wine Courses: 23rd Jan, 7th & 28th FebDate published: 09/01/13

The famous Majestic West End Wine Courses are back on for the New Year, running on the 23rd January, the 7th February and the 28th February. These informal wine evenings aim to provide you with a bit of knowlegde about winemaking (and drinking!) as well as a practical session in food and wine matching. Spaces for each evening is limited to 10, so please reserve your place by giving us a call in store on 0141 339 1227, emailing gla@majestic.co.uk or by sending a tweet our way @majesticgla.

Hope to see you there!

The West End Team

Bargain Hunt @ Majestic Glasgow WestendDate published: 07/01/13

Come along to the Majestic Westend on the trail of the elusive Majestic Wine Bargain Hunt.There are some unusual species of homosapien as well as the odd wine to try on the tasting counter.We look forward to see any explorers that make it here.For anyone lost along their way just give us call in store and we can point you in the right direction. 0141 339 1227. gla@majestic.co.uk

Gerard Bertrand Educational Study Trip.Date published: 07/11/12

'L'Art de Vivre Les Vins Du Sud'

The above expression is the mantra of the Southern French producer Gerard Bertrand located in the beautiful picturesque region of Languedoc-Roussillon.What better way to find out if this is true by being fortunate enough to go on the Autumn study trip with 6 other Majestic staff from all over the UK and also at different points in their Majestic career.(Becky,Richard,Stephen,Matt,Matt & Matt) three Matts this will be fun.The trip ran from the 29th of October to the 1st of November and was full of tastings and visits to the Producers.

Once we had all arrived from our airports and picked up the hire cars we were to meet Juliette in Narbonne for Lunch at 'Cote Pub' which was a beautiful little restaurant next to the river Aude.We started with the Gris Blanc from Bertrand which is a rose wine made from Grenache noir and Grenache blanc.We had Les Galettes for lunch and i went for a Cote Pub salad thinking it would be light, in fact what arrived was a huge salad capable of  feeding 4 (get stuck in) Sante.When we had all finished lunch we then made our Way to Ch L'Hospitalet in convoy, not easy to do on the French roads when the 'Priorite a droite' rule comes into play.

We arrived in one piece nerves still intact and in need of an aperitif .Once we checked in we went straight to a tasting with Vanessa of the Bertrand wines Majestic stock and we were spoilt for choice.....

Tasting list:

Reserve Speciale Viognier, 2011

Domaine de L'Aigle Chardonnay, 2011

Vielle Capitelles, 2011

Tautavel Arago 21, 2009

Grand Terroir Montpeyroux, 2010

Chateau Aigues Vives, 2010

Domaine de L'Aigle Pinot  Noir, 2010

Domaine Villemajou rouge, 2010

Chateau Laville Bertrou, 2010

Ch Hospitalet Grand Vin, 2010

Tautavel Hommage, 2010

The above wines were all superb and created alot of debate about which was the best expression of the region with no clear winner.All the wines expressed the complexity and quality that the Languedoc Rousillon has to offer.For further notes or information do not hesitate to pop into Majestic Westend and i will be happy to talk through the wines.

Dinner was in the H de Hospitalet later that evening where we were treated to an amazing meal with more great wines the Legend Rivesaultes 1974 was the stand out favourite of the night as the creme brulee we had with it was the perfect match.After dinner some of us decided to walk to the beach and then to bed for an early start.

Tuesday the 30th

The day started with a visit to Domaine de L'Aigle in Limoux about an hours drive  where we met Thibault the wine maker who took time out from his busy schedule to allow us to taste some chardonnay and pinot straight from the barrel.The vineyards are located between 200-500 metres and sit in a small valley within Limoux and chardonnay and pinot are the only two varieties grown here.

From Limoux we went to La Liviniere to have lunch in 'Les Meulieres' and we opted for a Tomato Gespatcho and a porc mixed grill which we had with a local red.Once lunch was finished we went straight to Laville Bertrou which was bought in 1997 and welcomed to the Bertrand family.The wine maker Francois was recruited by Gerard Bertrand after having spent time in California and Argentina honing his skills as a wine maker.The wine is  biodynamically produced and great care and attention of the vineyard is required and some ploughing is still done by horse.The vines are grown in a goblet style and the soil is very stoney with the odd great slab of sandstone to make life challenging.The vineyards are about 120 metres above sea level and are made up of Syrah, Grenache noir and Carignan.

Domaine Villemajou was next on our list and we were all excited to visit as this was Gerard Bertrands family home growing up where he was mentored by his father and their passion for wine and rugby was formed.The estate was bought in 1970 by Monsieur Bertrand and is in the region of Corbieres-Boutenac the wine is a blend of Carignan, Grenache noir and Syrah.The grapes are hand picked and twice sorted in the winery before going on to produce Domaine Villemajou.

We returned to Hospitalet a little weary after a hard days studying the wines and were happy to return for an aperifit of Code Rouge which is a new Cremant produced for export.Unfortunatley not for the Uk market.This percked us all up for dinner where we were fortunate enought to meet Gerard Bertrand.Dinner again...which was Ravioli with chestnuts followed by Beef Bourgignon and finshed with a hot almond tart.mmmmm Devine.The wines we had were Aigle Royale Chardonnay, Cigalus Blanc, Aigle pinot noir,Hospitalet La Forge and...... lost track after that and a long night began.

Wednesday 31st

This is were my adventure in the south of France stops i'm afraid as i had to fly back early.However the rest of the guys carried on without me, Thanks Guys and went onto visit Tautavel and have some snakes!!! for lunch.This was actually snails - a lost in translation moment among the six of us which Vanessa found hilarious.Check out the other guys web pages to find out how they got on.

From the stay at Ch L'Hospitalet there was definately a piece of 'L'Art des Vivres Le Vine de Sud' that came back with me.The Languedoc area is an absolute must for anyone looking to explore southern french wine with a warm and welcoming atmosphere.I am going back next year, anyone else want to join me.

Merci Gerard Bertrand, Vanessa et Francois.

Winter tasting eveningDate published: 02/11/12

The time has come for our annual winter customer tasting evening. We will have a selection of new, unusual and award winning wines open for you to try. The event is free and is very informal and relaxed. We will post details of the wines that we will be using in the next week. We also have Ewan henderson coming along to do a bit of food and whisky matching as well a rep from nyetimber english sparkling coming along with some samples.

 

If you would like to come  please contact us here in store and we will put your name down

Chassagne Montrachet Date published: 05/10/12

Chassagne-Montrachet has to be one of the places to visit for any wine lover.Located within the Cote d'Or region of Burgundy.The wines are renowned for their elegance, quality and terroir.There are 370 hectares of  vine within the boundaries which is split between Grand Crus,Premier Cru and village wines.There are both white(chardonnay) and red(pinot noir) produced.Today white is probably the more well known although at one time red was the favourite with up to 75% of Chassagne being under the Pinot Noir variety.Burgundy can be  complicated to understand as it is not like Bordeaux where the vineyard is owned by one producer.With Burgundy the vineyard can be split between different producers adding to the confusion.The best way to find out about the wines and producers is either to arrange a visit to Burgundy which would certainly be a fantastic trip.

As today the 05-10-12 is Fine Wine Friday we have open Gagnard -Delagrange, Chassagne-Montrachet, 2007.

OKTOBERFESTDate published: 14/09/12

Paulaner Oktoberfest Bier has just arrived with us @ £40.00 per case 20x500ml.

Unable to make it to Munich for the real thing come into the Westend and take home a case to have your very own Oktoberfest experience.The Oktoberfest dates back to 1810 and is a 16 day festival starting in late September and runs until the 1st week of October.It is one of the biggest events in the Bavarian calendar with up to 5million people attending, it is one of the largest festivals in the word.Some of the dishes served at the festival are Hendl, (chicken),Weisswurst(white sausage),Sauerkraut(red cabbage).

Special Spanish parcelDate published: 09/09/12

In the next week or so we will be recieving some Exclusive Spanish wines into the store at the Glasgow west end. These are wines of the highest quality, the best vintages and top producers. We are all really excited to get our hands on them. If you like Spanish wine from producers such as vina ardanza, cune and muga then please keep your eyes peeled for further details

New! Saturday DeliveriesDate published: 08/09/12

We are now able to offer deliveries on Saturday mornings between the hours of 10 and 1, limited to postcodes beginning G11, G12 and G3. To order phone 0141 339 1227, visit www.majestic.co.uk or pop instore.

Exploring ChardonnayDate published: 05/09/12

With the arrival of our new Autumn pricing Majestic have created a new initiative to help discover the world of wine.We will be holding themed tastings on Saturdays during our tasting weeks.There will be two sessions available to come along to, 11am and 3pm which will last for half an hour.This weeks tasting is all about Explopring Chardonnay, to keep up to date with the tastings just go to our store web page and we will post details of the tastings nearer the time.To come along to the tastings just let us know in-store on  0141 339 1227 or e-mail gla@majestic.co.uk.

We look forward to seeing you there.

Majestic Westend Team.

Geisen Sauvignon Blanc wine of the weekDate published: 08/05/12


From a family-owned winery, started in 1981 by the Giesen brothers Theo, Alex and Marcel, this lively Sauvignon Blanc hails from the acclaimed Wairau Valley in Marlborough.

This wine is the result of a complex blend from 32 separate vineyard parcels, vinified in the winery in the town of Blenheim.

The nose is richly tropical, dominated by zesty aromas of lime, gooseberry, and green herbs.

The palate is fruitier, pleasantly dry with citrus flavours, and the gooseberry continues to shine through.

Excellent value at £6,99, enjoy this wine with a seafood risotto or paella!

Wine of the week!!!!!Date published: 08/04/12

 

Glasgow west end

Wine of the week

Morellino Poggioargentier

2010

£8.99

Backround

This a fairly recent addition to majestics range- and is a wine we love in the Glasgow West End!.The region itself is called Scansano and is in the southern part of Tuscany. Morellino is the local name for sangiovese which is found in great Italian wines such as chianti. This wine is made from expertly blending the morellino with another local grape called ciliegiolo.

Taste

Ripe cherries are really prominent on the nose and followed by the taste. This with a real strawberry after taste really makes this wine very approachable. For such a medium bodied, fresh wine- it has a real rustic streak which gives it real complexity to match up to food.

Glasgow west ends food match

It Easter, so why not try with some lamb cutlets!

Black Isle Mixed caseDate published: 01/04/12

A new addition to our beer range is the Black Isle Mixed case 12x500ml @ £27.60 a case.The case is made up of 3 of the following beers: Yellow Hamer 4.0% Red Kite 4.2% Blonde 4.5% & Porter 4.6%.A great way to try some fantastic beers from a sought after brewery.

Glasgow west ends wine of the week!Date published: 28/03/12

Glasgow west end's

Wine of the week


Veiga de la reina, Marques de la concordia,
Rueda 2011

Here at majestic Glasgow west end, we love our white Spanish wine! This is one of our favourites

The soil and the climate

This wine is from Spains famous wine region, Rueda is in the provence of valladoid and is roughly 170km northwest of Madrid. The river duero runs through the region, soils are alluvial and have a high lime content. Drainage is good. The region has a continental climate (hot summers and cold winters)

The Grape

Verdejo is the grape used in this wine and is a great alternative to sauvignon blanc. The grape was originally used to make fortified wine, until Spains well known producer, Marques de Riscal' made it into a style that we know and love today. In 1980, white wines from the rueda region achieved do status

The taste

Lively aromas of greenery and citrus fruits in the Sauvignon vein, accompanied by softer, melon and petal touches. Crisp and refreshing on the palate, with a lemony zing.

Glasgow west ends food match

Mussels with white wine and parsley is a great dish to really enjoy this fantastic, crisp aromatic wine. And best of all, its easy to make!

Saturday night special!Date published: 25/03/12

If your like me, the last Saturday before payday can be a very poor occassion. All your friends are out wining and dining, while you are stuck at home eating whats left in the freezer and watching ant and dec bounce around your television. Luckily for me last night ,I had some Tiger prawns in the freezer and a bottle of Lindauer blanc de blanc in my wine rack. We were going to make the most of it!

I chucked the prawns into a wok with some stir fry vegtables, plenty of chillies and some thin egg noodles. I had decided that I was not going to be subjected to the chinese torture of Saturday night television so I set the table, put on some music and sat down with my wife and we had our make shift stir fry with the Lindauer blanc de blanc. It was fantastic! The elegant citrus fruit really complemented the spicy chillies, with the creamy acidity really matching the acidity in the Tiger prawns. Perfect!

Wine Heaven GlasgowDate published: 11/03/12

Hello Angels,

Here is the menu and wines from the Wine Heaven evening that was held at The Cookery School Glasgow on the 10th of March.Feel free to let us know your thoughts on the wines via twitter @majesticgla. Anyone interested in coming along to the next evening the details for the cookery school are:

The Cookery School

PeckhamsBuilding, 65 Glassford St
MerchantCity, GlasgowG1 1UB
T: 0141 552 5239
W: www.thecookeryschool.org
E: info@thecookeryschool.org
Find us on Facebook
 

. Canapes - Undurraga Brut nv from Chile. £6.99.


. Chicken liver parfait with red onion and chilli jam - Vinalba, Seleccion, Torrontes 2009, Argentina. £7.99.


. Wild mushroom and thyme cappuccino with fresh baked rolls - Royal Tokaji, Dry Furmint, 2009, Hungary, £8.49.


. Roast monkfish in pancetta with red pepper risotto and a citrus cream - Errazuriz, Wild Ferment, Pinot Noir, 2010, Chile, £11.99.
                                                                                                                                                          (served lightly chilled)

. Sticky toffee pudding with a butter scotch sauce and vanilla ice cream - De Bortoli, Liquer Muscat, nv, Australia, £14.99.

The evening is informal and educational where we all have a lovely meal with gorgeous wines. Anyone interested in learning more about wine can contact the Majestic Westend store by:

phone: 0141 339 1227

twitter: @majesticgla 

e-mail: gla@majestic.co.uk
 

Put a Spring in your stepDate published: 11/03/12

Winter has come and past so now it's time to put a Spring in your step!

What better way to do so than sampling some of our excellent Riojas!?

 

Whether it be a medium bodied, subtle Crianza such as Gran Vendema at £5.99 or an oak infused Reserva like Cune at £9.99..these Spanish sensations are soon to put a smile on your face! 

Come in to see what other great offers we currently have on our Riojas.

 

Sam Adams Has finally arrived!!!!Date published: 29/02/12

Please phone or visit the store if you would like to stock up!

Sunday roasters!Date published: 26/02/12

Sunday! Long lies, newspapers, sport, walking the dogs and the all important Sunday roast. Whether your slaving over a hot stove, cashing in on a free feed at your mums or visiting your in-laws to be interrogated- you are going to need some wine to keep them all sweet. Here are a few suggestions that will hopefully keep you in everybody's good books..

If its roast lamb that you are having then look no further than Marques de la Concordia, rioja reserva, 2006.With its complex aromas of ripe fruit, cedar and spice which develop into a smooth, velvety pallet, this wine will perfectly complement your lamb. If its beef  you will need something fuller bodied . For me the chateau caronne ste-gemme 2007 from haut medoc, Bordeaux is your best bet. With good tannin that will stand up to the weight of the beef it has a lovely nose of red fruits which follows onto the palate with added smoke, black pepper and subtle oak.

A firm favorite in our house is a lovely piece of roasted ham. With this, your looking to match it with a wine that is not too over powering. I would suggest the Tabali reserva pinot noir, 2010, Chile. With its elegant raspberry and cherry nose, the tannins and acidity in this wine work in perfect harmony with a very well rounded finish. And finally, the wine that I will be having tonight to go with my mums roast chicken is : the Macon terroir de charnay 2010, Burgundy. Lime, pineapple and lemon harmonize with a slight hint of nuttiness on the palate. It has a great complexity and very balanced acidity which matches really well with roast poultry dishes.

Enjoy your Sunday!

Moules Mariniere, What Wine?Date published: 18/02/12

The question, anytime i decide to cook Moules Mariniere is always what wine?

Wine to cook with and wine to drink with.Loire,New Zealand,Chile,South Africa which white to go for the choice is endless.......

To cook with i have chosen the Cuvee de Genevieve Blanc @ £4.49 from France.A nice clean crisp, dry wine that will go beautifully with the cream, challots and spring onions.Not all of it will end up in the pot as a glass for the Chef is always a good way to start any dinner.

To drink i have chosen the Planalto Douro white Reserva @ £5.99 from Portugal.This wine is an ideal partner for moules mariniere as the light crispness of the wine along with the aromatic intesity and flavours of melon, pear and a light blossom note will match elegantly.

The Moules came from a local fish shop just of Dumbarton road at the Partick cross, sorry forgotten the name as at the time all i was thinking was.....What Wine?

Happy Valentines Day!!Date published: 14/02/12

Why don't you treat yourself or loved ones to a nice bottle of fiz on valentines day!  Some of our best offers include:

-Perrier - Jouet Grand Brut at £25.00

-Heidsieck Gold Top Vintage, 2005 at £20.00

-Oeil de Pedrix Rose at £18.00

With many more bargains in store...no-one loves champagne more than us here at Majestic!

 

 

 

 

Producer Profile of the month!Date published: 07/02/12

"From the best land...the best wine"

-These are the famous words that were once uttered by Don Maximiano Errazuriz who is the founder of the fantastic Vina Errazuriz estate winery.

-As an estate winery, Vina Errazuriz has been producing the finest quality Chilean wine for more than 130 years.

-From grape growing in the Aconcagua, Casablanca and Curicó valleys, to winemaking with the most natural techniques, it has always been Vina Errazuriz ambition to produce wines with both elegance and complexity.

We are currently showcasing a great range of wines from Chile by the famous producer Errazuriz so feel free to have a browse online or come in to see your local team at Glasgow West End!

Majestic Westend Car ParkDate published: 06/02/12

 

Just to remind anyone coming down to visit the store we do have a private carpark just off Dunaskin street (it is the wee street at the back of the store).We will also be happy to help carry your wine to the car.

For security reasons our Dumbarton road door is kept closed, the entrance off Dunaskin street is better and not so busy with traffic.

The Majestic Bargain HuntDate published: 31/01/12

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.

Our  bargain hunt wines in the Glasgow west end are:

 

Red

Chateau La Vie Comtesse 2007 £6.66

Clos d'  YVigne le rouge et le noir 2007 £6.66

Clos d'Yvigne le prince 2008 £6.66

L'Enigme merlot 2009 £3.99

L'Enigme cabernet sauvignon2009  £3.99

Domaine Py merlot 2009 £4.66

Champagne/Sparkling

Louis Roederer vintage 2003 £33.33

Heritage road sparkling, Austraila,  £3.66

White

Adobe Chardonnay  2010 £5.32

Altosur saivignon blanc 2010 £4.99

Today's YOUR day!!Date published: 14/11/11

Below is the post code guide for Glasgow that we will use to book in deliveries and also allow a better idea for customers to place orders and expect delivery.Orders that are placed 24 hours before the day of delivery will not always be guaranteed next day delivery.

Monday's  Glasgow City Centre  and West, G11-G15

Tuesday's North Glasgow,  G20-G22 & G60-G64

Wednesday's  West  G51-G52, PA postcode's

Thursday's  East Glasgow, G31-G34, G67-G73 & ML postcode's

Friday's   Glasgow City Centre & South Glasgow

Local post codes, G11& G12 can be delivered during our evening slot between 6pm & 8pm, Monday through Friday.

Evening deliveries will follow the same route, for special requirements or weekend's or any other queries please contact the store team on 0141 339 1227.

Please place your order at least 24 hours before we are visiting your area. We will call to confirm on receipt of your order and make arrangements as required.

Kind Regards,

Glasgow Team.

Why not follow us on Twitter? @majesticgla

Store Events(1)

Loire & Beaujolais Spotlight Week

8 August 2014 - 14 August 2014

Join us from 8-14 August when the tasting counter will be laden with summery whites from the Loire Valley and light, fruity reds from Beaujolais - perfect for summer sipping.

Open to all

Store Tasting(6)

What we're tasting today...

Meet the team...

  • Aidan Manager

    Recently joined the 10 year service club and over my time in Majestic have tried many a wine and have been lucky enough to have visited a few wineries as well.I enjoy French and Chilean wines the most and you will quite often catch me tasting wine at the tasting counter, all in the name of training and prodcut knowledge of course!.
  • Barrie Sales Assistant

    Our full time driver/sales assistant delivers an extremely professional service and always has a smile on his face whatever the weather throws at him or traffic gods throw at him.Barrie likes a nice cheeky Bordeaux with a roughness on the palate and a smooth and subtle after taste.
  • Paul Assistant Manager

    Worked for majestic for nearly 4 years now and still love learning about wine. I have been to many different wine regions across europe, my favourite being champagne (expensive taste). My favourite wines vary from season to season. At the moment I am enjoying nice, full bodied clarets to give me a bit of winter heat. As the sun starts to come out (heres hoping), I will move onto dry spanish whites, clean crisp white burgundys or oak infused chardonnays.
  • Tony Trainee Manager

    Really enjoying my first year at Majestic so far. Wine has been a passion of mine for while now and I love learning more about it. My reccomendations at the moment would be, Sparkling - Bouvet Samur Brut, White - Jean Vincent Pouilly Fume & Red - Bellingham Bernard Pinotage.

How to find us