Join us as we launch our Christmas Range at Molloys Liquor Stores Tallaght and Clonsilla with a Festive night of Drink Tastings, Christmas Nibbles, Exclusive Deals and Christmas Gift Recommendations from the experts!

Christmas is an opportunity to say thank you to customers, colleagues & friends. A gift of wine, spirits or craft beer is a welcome gift that almost everybody will be happy to receive.

---------------Buy 11 Bottles of Wine and Get One FREE--------------
-------------------- FREE Gift Wrapping on the Night--------------------
----------Corporate Discounts on Bulk Orders on the Night-----------

YellowBelly Beer worked with Richard Molloy to create this anniversary ale named Covert Operation, a 5% ABV pale ale. The mission was to create a juicy, easy-drinking Pale Ale and Head Brewer Declan Nixon rose to the challenge. The malt bill is kept light and clean, giving a solid base for the Mosaic and Azacca hops to shine. Aroma’s of pineapple, blood orange and mango leap out of the glass, backed up by flavours of lemon peel, grapefruit and even more pineapple. The finish is low on bitterness and super clean, enhancing the beers sessionability.

The label features YellowBelly, the 3 generations of the Molloy family and the Crafty Fox who will lead them on a Covert Operation to bring superior craft beer to the masses.

It was hard keeping this 'Covert Operation' under wraps, but now that it’s cover has been blown, you can find it in all 7 Molloys Liquor Stores around Dublin. And it is available to buy online at www.molloys.ie.

SAVANNA DRY

Savanna Dry is a South African Cider that was first produced in the Elgin Valley in 1996 and has since become the third biggest cider brand in the world. This clear, refreshing and dry tasting cider takes only two weeks to produce and during this period; the product is run through a micro-filtration process where it is triple filtered and double chilled. On a hot day there are not many drinks as refreshing as an ice-cold bottle of Savanna as you can tell from the image below.

ÄLSKA
Its makers say ÄLSKA is all about pure love and top quality and they have been spreading this pure love around the world since 2012. ÄLSKA, which means love in Swedish, is probably the best fruit cider I’ve ever tasted with the Strawberry & Lime and Passionfruit ciders being particular standouts. Its also the only product within its competitive set to be vegan, gluten-free and natural. All the more reason to love ÄLSKA.

SHEPPY'S

Sheppy's are one of the oldest premium craft cider making families in the world with over 200 years experience crafting classic Somerset cider. With flavors including raspberry, original cloudy and elderflower, Sheppy's are perfect for cider fans who are looking for something a little different to sip on this summer.

TEMPTED CIDER

Tempted Cider is made in Armagh by one of the world's most renowned cider making families. They use Armagh Bramley apples which have earned Protected Geographical Indication status by the EU for their unique, sharp, clean taste. The Uprichard family also source special cider apple varieties from Co.Tipperary so as to include only the finest quality apples in the finished product.

JACK DANIELS CIDER

Recently launched in Ireland, Jack Daniels Cider is not like any cider I’ve tasted before. The unmistakable flavour of Jack Daniel’s still runs to the core with this new drink, while blending crisp handpicked apples for a refreshing twist. Jack Daniels describe the drink as "crisp and lightly spiced with hints of caramel and vanilla", and, although it might not be for everyone, it's probably the most distinctive cider I’ve tasted and a must try for fans of the whisky.

Meet Jean-Claude Mas:

‘Charismatic French estate owner’ is how he has been described.  He is perhaps the most eminent and respected winemaker/estate owners in France’s Languedoc. While over 70% of this region’s production is from co-operatives, Jean-Claude Mas prefers to craft his own, special wines.   Earlier this year, The Irish Times’ wine critic, John Wilson, singled him out as being a great winemaker who could equally make very affordable wines.

‘Good value wines’ is what we are all about in Molloys.  We count ourselves extremely lucky to be the exclusive importer of several of his labels. We’ve been buying directly from Domaines Paul Mas (named after his great-grandfather) for several years.

One of our most popular and longstanding ranges is Domaine Claude Val, a range of four solid varietals (Sauvignon Blanc, Chardonnay, Merlot, and Cabernet), offering exceptional, reliable, everyday value wines.

Last year we introduced Claude Val Organic wines, in red and white, with a good reaction from the press, and more importantly, our customers.  Farming his vineyards organically is a big focus for Jean-Claude, and he plans to be fully organic in his vineyards by 2020.  Mildew and rot are one of the biggest problems facing grape growers, but in the dry Languedoc, rot is rarely an issue.  Hence, the vineyards can be farmed very naturally, without any artificial pesticides or chemicals.  He is also moving towards sulfur-free wines.

dA Malbec is another popular seller.  It really over-delivers on quality at the price and makes a perfect red wine for steak (so our customers tell us!).  Although it reads as ‘Da’ (and possibly a perfect wine for Father’s Day), it’s short for “d’Astruc” as it’s from the Astruc vineyard.

Château Martinolles is another of his ten estates, this one in Limoux, a relatively cool region which funnels cool area from the west.  If you are looking for a special occasion wine that won’t break the bank, both the red and the white have been bombarded with praise in the press in the last year.

Ch. Martinolles white was chosen as one of the ‘100 best wines to drink’ in 2018 by John Wilson, of The Irish Times.  (…sounds like a good ‘bucket-list’!)

Jean-Claude Mas was born into wine in the Languedoc.  Although the Languedoc isn’t as famous as other French regions, Jean-Claude is keen to point out “in markets where consumers are more discerning, they recognize that there can be good wine at a good price – so they are more adventurous.”  Domaines Paul Mas extends to 1500 acres across the Languedoc in the south of France.  It includes more than ten estates.

At the age of three, during the harvest, he escaped from his mother and ran 2.5 km to meet his grandfather in the cellar!    He is renowned for perfection and attention to detail.  Not happy with the local restaurants, he decided to build his own on the estate.   He is fiercely proud of the rugged natural landscape and way of life in his area – ‘rural luxury’ he calls it.

Why not try a little ‘rural luxury’ yourself.  Available exclusively at www.molloys.ie and in-store.

The following is an excerpt from Shelflife Magazine's "My Favourites" column written by our own Neil Kelly. The article will appear in the June 2018 edition of the popular retail industry magazine.

It’s hard to beat dining and relaxing outside in the spring and summer nights; enjoying the balmy evenings waiting on the stars to come out, spending time with loved ones while sharing a tipple and some delicious food. It’s a fantastic way to unwind and I really look forward to those opportunities in the coming months; weather permitting. I decided to stray from the norm of what our customers would generally tend to trend towards like cooler lighter wines and icy cocktails for those evenings and go with two of my favourites that I feel are great for sharing and I think will go down a treat at dusk. A red wine that I particularly favour and recommend to our customers is the Chateau Paul Mas Clos de Mûres. The wine is a blend of Shiraz Grenache and Mourvedre grape that is simply superb and its quality high exceeds its retail price (€16.99 from our stores) and is an excellent alternative to the more pricey wines from Chateauneuf-du-Pape. This has a lovely floral aroma on the nose and tastes of juicy plummy fruit flavours, spicy oak (from the nine months of barrel aging and three types of barrel) and smooth persistent tannins. It pairs beautifully with full-bodied cheeses like Dubliner or Parmaigiano Reggiano and even the lighter creamier styles like Port Salut. A lovely bottle to savour and share; you won’t be disappointed.

Anyone who has worked with me knows how much I champion Green Spot whiskey. It has so much to offer and is a fantastic introduction to whiskey. Green Spot is a pot still whiskey which is the traditional method for whiskey production in Ireland. It is aged in new bourbon, second fill bourbon, and sherry casks for 7-11 years. Green Spot is a pretty versatile drink and caters to many tastes. It is not overpowering and has a rich complexity and smoothness which won’t offend. It has notes of fresh green apple, freshly cut grass, some peppery notes, toffee and some minerality. Who knew spring could come in a whiskey bottle! This is just unbelievably smooth on the palate and is full of fruits like apples, pears with some honey, oak, vanilla and some spicy heat. In fact, you will discover new flavours with every drop. It has a long, smooth oily finish. Great as an aperitif with some dark chocolate, share this with friends. There is no need for new whiskey drinkers to be intimidated. Green Spot has a fantastic history in Ireland going back over 100 years and I urge people to check it out. I hope you’ll give these a try. Green Spot is available for €57.

Neil Kelly one of Molloys most knowledgeable whiskey sellers with years and years experience in selling and sampling whiskey and a regular contributor to various drinks industry magazines and online publications.

Gordon's Pink Gin, 37.5%

Made with natural flavourings & inspired by Gordon's original 1880 pink gin recipe - Gordon's premium pink distilled gin balances the refreshing taste of Gordon's with the sweetness of raspberries and strawberries and a tang of redcurrant. One of our most popular products - right now you can get this Gin on sale. And if that’s not enough for this week only anyone who orders get a beautiful Gordon’s gin Copa glass (pictured) absolutely free.

Wexford Irish Strawberry Gin, 40%

The county of Wexford is located on the lower side of Ireland’s east coast, about a two hour drive away from Dublin. The region is known for their succulent strawberries come summertime and they sure do put them to good use - by infusing them into a bottle of delicious gin. The strawberries are grown just outside of Enniscorthy (of Brooklyn fame) and soaked in the gin to give it its delectable pink hue.

Whitley Neill Quince, 43%

While some gins are subtle, others have flavours that scream “notice me”. Made using real quince fruit juice, this gin is both sweet and strong. Ripe apple notes work well with the flavour of this gin which is delicious when drank neat and also with a mixer. Though you can mix with tonic or soda, the makers of Whitley Neill suggest a ‘Persian Cooler’ with orange juice and red wine. A gin you are not likely to forget in a hurry.

Pinksters Raspberry Gin, 37.5%

A kitchen table, a frustrated accountant and a bottle of gin. We love a product with humble beginnings and the Pinksters story is just that. It all came about when founder Stephen Marsh realized wine and beer no longer agreed with him. Stephen turned his attention to spirits and started experimenting at home, mashing assorted fruits with different spirit strengths. His intention was not to create a pink gin, it's just that after working his way through an entire fruit bowl, raspberry delivered the best flavour. As well as tasting great, this is the kind of gin we would purchase solely for the Instagram pics as it looks beautiful too.

Bathtub Gin, 43.3%

Bathtub gin is made using a traditional method called cold compounding. The striking flavour is made from hints of coriander, cardamom, juniper, cassia, orange peel and clove. This award-winning gin is one to add to your must-try list. Excellent with dry tonic and a dash of elderflower.

Boe Violet Gin, 41.5%

Boe Gin is an award winning Gin infused with violets to create Boe Violet Gin. The addition of violets creates a stylish gin with a light, delicate taste and beautiful colour and aroma. Best enjoyed with a light tonic this eye-catching gin is flying off our shelves since we started stocking it in recent weeks.

Hog-roasts and food trucks offering fish and chips, candy floss or ice-cream have become very popular at Irish weddings. However, when it comes to the main event, “Beef or salmon?” is the quintessential question which will be asked at many Irish weddings this year.

So how do you pair the ‘right’ food and wine? While most wines will go well with most dishes, with a small bit of thought you really ‘nail it’ when it comes to matching wine and food.

If you prefer to buy wedding wine and bring it to your venue, our managers in Molloys are happy to offer wedding wine advice. You can pop in, but ideally, phone ahead so we can devote plenty of time to help you choose the right wine.

How much wine per head? Allow 2-3 glasses per person, and expect to get 5 glasses per bottle. Generally speaking, white is more popular than red. How much red to white wine? A ratio of 3 white to 2 red is typical.

Our wine-buying team at Molloys, source wine directly from the suppliers, and pass the saving on to our customers. You can rest assured that many of our wines have been highly recommended by wine critics. Also, you won’t find these wines in supermarket shelves, so people will appreciate the effort you’ve gone to.

Here are some thoughts to help guide you choose a perfect wine for your perfect wedding day.

Fish & Wine

Salmon:

A popular wedding choice! Salmon is rich in flavour, as well as having an oily texture. The ideal wine is rich in flavour with round rather than pointed acidity. Chardonnay is a perfect marriage. Even if you don’t like the idea of Chardonnay, try an un-oaked or lighter-bodied style (eg. Macon, Chablis, St. Veran), with salmon, and you will be pleasantly surprised.

Monkfish:

Up there with salmon in terms of weight of flavour (often with the addition of cured ham), but less oily. Again, Chardonnay would be considered the best marriage.

Hake:

Another richly-flavoured fish. A Parma ham or chorizo dressing renders it a perfect fish to pair with red wines as well as white. For whites, rich, lightly oaked Chardonnays suit best.

Seabass:

Seabass is a little lighter in flavour, with salty/seashore flavours, usually brought to life with a citrusy sauce. Pair with a crisp refreshing wine like Sauvignon Blanc or Albarinho. Where you have punchy, herbal and/or spicy dressing, choose a New World Sauvignon Blanc over a French Sauvignon.

When it comes to red wine with fish, lighter-bodied reds, with smooth tannin are the best all-round choices for fish. Pinot Noir, or a mature Rioja are among the top choices.

Great white wines for weddings:

Lembranzas Albariňho Crisp and long; flavours of pear, tropical fruit, peaches and cream. A Berliner Gold medal winner. Albariňho and shellfish is also an excellent pairing, if you are planning a seafood starter.

Domaine Caude Val Sauvignon Blanc Crisp, with flinty, minerally characters, refreshing lemon.

Domaine de la Colline Touraine Sauvignon – best described as a half-way house between Marlborough Sauvignon Blanc and a French Sauvignon - crisp & refreshing, balanced by plenty of elderflower, blackcurrant leaf, galia melon, peach and Golden Delicious apple.

Domaine Caude Val Chardonnay -dry with light buttery flavour, intense lime, some light toasty oak and mineral character.
Beauvignac Chardonnay "luscious & buttery chardonnay… an unexpected treat for those who like the more generous, toasty style… a must-have bargain" - Sunday Business Post.

Chicken and Wine

Chicken is usually cooked in a traditional style for weddings (ie. juicy meat with a crisp skin), this works equally well with white and reds. Richer round whites (Chardonnay) work best. In reds, a medium-bodied smooth red like Syrah/Shiraz (including Côtes du Rhône), Merlot or Rioja are the best wines for roast chicken.

Meat and Wine:
Roast beef: Plenty of weight, flavour and texture call out for fuller-bodied red wines, perhaps with noticeable tannin and/or vibrant acidity to cut through the richness. Cabernet Sauvignon (and that includes many Bordeaux), Malbec, Shiraz (including Rhône reds like Châteauneuf- du-Pape, Gigondas and Côtes du Rhône) are super with beef. A word of caution though – try not to serve very high alcohol reds – you want your guests to stay ‘til the wee hours!
Spanish reds (Rioja, Ribera del Duero) are also great wine pairings for beef.

Roast lamb has plenty of weight, flavour and more fat than beef. Where herbs like rosemary or mint are a strong component of the dish, pair lamb with Languedoc reds (Corbières, Minervois, Languedoc), Italian reds like Chianti, or minty Maipo Cabernet or Merlot from Chile. Otherwise, reds for beef work well with lamb.

Pork belly is high on fat, less flavour than beef/lamb, often served with a fruity sauce. If you’ve applesauce, Riesling is a great match. Lighter fruity reds work well, like Côtes du Rhône and Beaujolais.

Great red wines for weddings:
Sancho Garces Rioja Crianza would be a top favourite for meats as well as richer fish dishes, creating a great impression among guests. This wine is drinking beautifully. “Benchmark Rioja with its velvety smooth texture” as the Irish Independent described it.

Ch. Du Farel Côtes du Rhône has peppery, spicy notes lead into ripe red cherry, followed by slightly gamey earthy notes on the finish.

Ch. Du Donjon Minervois is medium-bodied, with layers of flavour (blackcurrant, blueberry, vanilla), and a lovely long spicy finish.

dA Malbec is a French Malbec; "Plummy or cherry red; earthy, peaty, forest floor smells with stewed blackberries, redcurrant and cherry." - Food & Wine magazine

Graves de Barrau Bordeaux “Dark berry fruit nose, well-structured palate, good depth of flavour, nice tannic grip on the finish." - Food & Wine, Jan 2017

Mommesin Cuvée St. Pierre Pinot Noir is a medium-bodied French Pinot Noir, with red cherry and coffee with subtly integrated toasted notes and smooth tannin.

Thank you for taking the time to read our blog. All wines mentioned here are available in store and online from Molloys.ie. If you are planning a wedding and would like advice on choosing wines we have a no fuss consultation service that takes the stress out of arranging wine for your special day. We also have one of Ireland's biggest ranges of spirit miniature which are quickly becoming the wedding favour of choice for Irish weddings. We even offer discounts on bulk purchases. Contact us at [email protected] for more information.

We are often asked about the difference between Prosecco and Champagne.

Prosecco is made in the Veneto area, near Venice, from the glera grape varietal. The wine is fermented as normal, and then fermented a second time, in a tank, producing bubbles. The wine is bottle under pressure, preserving the bubbles.
Prosecco is a light-bodied, easy to drink wine, with very subtle peach, melon and red apple flavours. It should be enjoyed while young and fresh.
So what are the pros and cons for Prosecco against its more illustrious rival, Champagne?

Pros
• Very affordable
• Easier to drink; less acidity & lighter pressure
• Some have screwcaps -easier to open

Cons
• Less flavour
• Goes flat more quickly
• Doesn’t always have a ‘pop’ sound
• Some reports of headaches
• Some are string closure – you need a corkscrew!

Champagne is a sparkling wine from the Champagne region, about 120km north-east of Paris. It is made usually from a blend of three varieties: Chardonnay, Pinot Noir and Meunier. Each varietal ripens at a different time, so each is harvested and fermented separately.

The following Spring, the winemaker makes a blend of all three varietal wines. Most Champagne is a blend of vintages (ie ‘non-vintage) – so the winemaker adds in some older Reserve wine from previous vintages, which adds complexity. The wine is then bottled, and a mixture of yeast and sugar is added to each individual bottle to create a second fermentation in the bottle. The long, slow fermentation which follows produces millions of tiny bubbles.
After this, the bottles are aged for at least 15 months. The dead yeast cells in the wine eventually break down and give bready, biscuit flavours.
A further process is required to remove the yeast cells from the wine, and finally the bottle is topped up with a mixture of wine and sugar.
Champagne is medium to full-bodied, with lots of tiny bubbles, crisp vibrant acidity, and flavours of fresh-baked bread, pastry, green apple. Non-vintage will improve with up to five years age. It is an aperitif before a meal, or at the start of an evening, to get the taste buds going. Serve with pastry canapés -vol- au-vents, cheese straws or gougeres.
Arguments FOR Champagne:
• Lots more flavour
• Lots more bubbles, much finer, and very long-lasting
• Most romantic wine on the planet
• People know you’ve spent a lot!

AGAINST Champagne:
• Expensive
• Some find it tastes bitter
• Difficult to open; especially with manicured nails!
• Possible heartburn

At Molloys, we are fans of both!
For value for money, you can’t beat Borgo da Sassi Prosecco Frizzante. Its silver label has a nice ‘bling’ factor. If you are a victim of headaches after drinking Prosecco, then try our Fascino Organic Prosecco. With organic wines, winemakers don’t need to add as many sulphites.  Again, it comes in a really cool bottle, and is very keenly priced.
Going up a notch in price, Botter Prosecco carries more flavour and more bubbles, as it’s a Spumante (fully-sparkling). All Spumante have a wire muzzle closure. Our La Marca Spumante is from the prestigious Conegliano di Valdobbiadene region, and is pretty much top of the range. (It’s been recommended several times by The Sunday Times).
If you find Champagne too bitter-tasting/heartburn-inducing, then choose ‘Extra Dry’ Prosecco. Why? ‘Extra Dry’ Prosecco has more sweetness (12-17g sugar per litre), which offsets the acidity. ‘Brut’ Champagne has less than 12g sugar.

Our exclusive Jean Comyn Champagne has been highly praised in The Irish Times, The Irish Independent, The Irish and The Daily Star. It’s also won a coveted Silver Medal at the International Wine Challenge.

Jean Comyn, exclusive to Molloys

So, which one gets your vote?