' Mollydooker Wines USA - Mollydooker Shake

Mollydooker Shake

Why do you do the Mollydooker Shake on your wines?
It's the very best way to prepare our wines for drinking!

Most wines contain sulfites in order to protect them. Sulfites can cause an allergic asthma type reaction and we realize a lot of people are sensitive to them. So wherever we can, we use nitrogen to protect the wine so that we can reduce the amount of sulfites.

However, when you use nitrogen in winemaking it compresses the flavour - if you think of flavour as a big round ball the nitrogen flattens the back end of the round ball. As soon as you do the Mollydooker Shake it releases the nitrogen and the flavour pops back out to its full size again, maximising the flavour profile.

Should we do the Mollydooker Shake on all your wines?
Yes, except for The Violinist, our Sparkling Wines and any wine over two years old.

How can I be sure I am doing the Mollydooker Shake correctly?
Watch how Sarah & Sparky do it on their fun Video

Take the Mollydooker Taste Test

From a new bottle of Mollydooker, pour some wine out into a glass and set it aside. Do the Mollydooker Shake on the rest of the wine in the bottle, and pour some into another glass. Then taste them side by side. The difference will amaze you!

Sarah says "Pre-shaken the wines are intense, concentrated and still magnificent.  However after the shake the wine becomes more approachable, the aromatics are lifted and the fruit is smoother on the palate.  An overall more enjoyable and total Mollydooker experience!"

Don't worry, the first glass you poured isn't wasted. After a short time, it loses nitrogen, so you can enjoy it soon after. We call it pourers perks!

How old must the reds be before you don’t need to do the Mollydooker Shake with them?
Two years old. They should have softened and integrated naturally by this time.

Can I decant my Mollydookers or use an aerator instead of doing the Mollydooker Shake?

No, because it does not produce the same effect. Decanting, or dispensing with an aerator, oxygenates the wine. If there is nitrogen in the wine, it acts antagonistically to oxygen, so by not doing the Shake, not only are you not releasing the nitrogen, you are also reducing the effectiveness of the decanting/aerating. We have done blind tastings of the Shake versus the Decant and the Shake is always the winner. If you want to do both, do the Shake first which will release the nitrogen and then decant.

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