Where The Hell Did All Of These Bubbles Come From?

Hello, Tuesday! We recently posted a question on Facebook regarding which wine style people preferred the most. It was an overwhelming success. Not only did people vote and comment why the preferred one wine style over another, they also added their own categories to further classify their selections, creating an even deeper discussion. MSix Wines will look to post a question similar to this every Sunday evening. Make sure you vote and comment to enter to win a bottle of our inaugural Pinot Noir! Thank you to all that participated!

If you missed yesterday’s post, we will be making an extremely limited production of sparkling wine in honor of the bicentennial of 1811, a very important year in wine history. This post will dive into the world of making sparkling wine and attempt to provide the cliff notes version of how this effervescent wonder is created.

Sparkling wine (or ‘champagne’ if it is from the region of Champagne in France) is created from a normal, ordinary white wine. After the base wine has completed primary fermentation (sugar -> alcohol + CO2), the wine is bottled and a slurry of wine, yeast and sugar, known as ‘triage’, is added to the bottle; this step is what produces the bubbles we love. As time passes, the yeast will further break down the sugar into more alcohol and CO2, but since this fermentation (known as the secondary fermentation) occurs within the confined space of the bottle, the gas is not release and instead, dissolved into the wine. Sparkling wines will sit anywhere from three to ten years sur lie – French for “on lees” – before the process of riddling occurs. Riddling is the spinning of champagne bottles and inverting the bottle to shift all of the yeast remnants towards the neck of the bottle. After the riddling process is complete, the champagne is disgorged; this occurs by placing the next of the champagne bottle in a sub-zero solution, freezing the yeast bodies in a solid ice cube, making their removal very easy. The bottle is then opened and the internal pressure forces the yeasty ice cube out. The champagne bottle is topped up with more champagne and bottled for sale. Voilá! Bubbles!

A few pictures from our trip to Champagne this past summer. The three day excursion throughout Champagne and Epernay was met by perfect weather, great food and even better company!

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Subscribe! Facebook us! Follow us on Twitter! Doing all the above with increase your chances of winning a bottle our inaugural 2011 Pinot Noir (heck, maybe even a bottle of our own bottle of bubbles!).

-MSix

Champagne is the only wine that leaves a woman more beautiful after drinking it.
Madame De Pompadour
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1811 – Cuvée de la Comète: Our Bicentennial Honor.

Happy Monday!  We hope you all had a great weekend. This past weekend, we did more work regarding our relationship with Wine To Water. MSix Wines has come up with a perfect way to help the organization while we are building our company. We are looking to make an announcement as soon as we can get the logistics worked out and a proposal approved. Things are moving!

As I previously stated, I read a lot of wine books. One of my favorites is “The Widow Clicquot” by Tilar Mazzeo; it is a non-fictional account of the rise of the champagne empire that is Veuve Clicquot Ponsardin. A monumental year, both in the rise of the empire as well as all over France, was 1811. In 1811, a comet (later to be officially named C/1811 F1) was visible to the naked eye for 260 days, peaking in intensity during October of that year. The image above is the label/logo for Veuve Clicquot; the icon for this iconic champagne is the company’s modern representation of the comet from 1811, commemorating the event’s significant influence on the company’s history. Winery owners in the 19th century were basically farmers who made wine; this being said, the follow the astrological signs that the gods offered them to make their horticulture decisions. Comets have longed been associated with some of the finest vintages for wine and 1811 was no different. Recently, a bottle of 1811 Chateau d’Yquem sold for £75,000, partly because of the producer, Chateau d’Yquem, being world-renowned but mostly because of the rarity of the bottle and the importance of the vintage.

Being 2011, it is the bicentennial of this illustrious vintage and we at MSix are celebrating this occasion by producing an extremely limited sparkling wine production. We are beyond excited to announce this decision, as it gives us the great pleasure of honoring such an important year in winemaking history, as well as celebrating our the first year as a company.

Subscribe! Facebook us! Follow us on Twitter! Doing all the above with increase your chances of winning a bottle our inaugural 2011 Pinot Noir (heck, maybe even a bottle of our own bottle of bubbles!).

-MSix

I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.
Madame Lilly Bollinger