Last weekend we disgorged the Wiemer Blanc de Noir 2006 (Pinot Noir dominated with some Chardonnay). It was so exciting! After riddling and keeping the bottles really cold, it was time for the final act. We had prepared the dosage the night before (this is the wine and sugar mixture that determines the final sweetness of the sparkling wine, added as the liqueur d'expédition), using some still Chardonnay and an addition of sugar. We tasted 3 different possibilities with varying quantities of sugar before deciding on the final dosage - this was fun. It was amazing to taste how the dosage changed/improved the wine and the differences between the quantities. In the end we went for the monkey in the middle, which was rich and refreshing. Less sugar and the wine felt acidic/awkward, more sugar made it too soft and killed the finish.
The Doser.
With the dosage ready to go, we set up the equipment and ourselves - everyone had an important task. Someone to disgorge (uncap the bottles so the yeast plug is expelled), someone to add the liqueur d'expédition, someone to put each bottle through the corker, someone to get each bottle caged with wire, and someone to clean the bottles. I was on the wire cage machine (I don't know what it is really called). The corker puts the cork in about halfway, and then the wire cage machine clamps the wire cage (placed by me) over the cork and the rim of the bottle, smushing the cork down a bit so it has that classic mushroom appearance. This creates a really tight seal on the bottle - keeping the wine and bubbles in. I liked being on the wire cage machine.
Our sparkling wine equipment is traditional, meaning hand-operated, but it works. You have to deeply appreciate this glorious drink once you see and experience all the steps that go into it, when done by hand without fancy modern machines. For all the blood, sweat and tears we should probably charge a lot more per bottle - but it will likely go for around $30. What a bargain!
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