Bordeaux Wine Quotes

You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out

She was so tight and compact; it would be nothing to tuck her neat and warm into the inside of his jacket and carry her wherever he went and feed her bites of cheese biscuits. Skin so creamy with just a touch of makeup dusting over her face, she had luscious lips the color of a Bordeaux wine and a slim neck he ached to suck on. God her fucking eyes… it was like they were constantly smiling.

Because you already know what it means to be Men Without Women. You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out.

Come here, Grimaud," said Athos. To punish you for having spoken without leave my friend, you must eat this piece of paper: then, to reward you for the service which you will have rendered us, you shall afterwards drink this glass of wine. Here is the letter first: chew it hard." Grimaud smiled, and with his eyes fixed on the glass which Athos filled to the very brim, chewed away at the paper, and finally swallowed it. "Bravo, Master Grimaud!" said Athos. "and now take this. Good! I will dispense with your saying thank you." Grimaud silently swallowed the glass of Bordeaux; but during the whole time that this pleasant operation lasted, his eyes, which were fixed upon the heavens, spoke a language which, though mute, was not therefore the least expressive.

The best wines are produced when the summer is warm and dry, which makes the Bordeaux wine industry a likely beneficiary of global warming.

Because problems aren't like great Bordeaux wines—they don’t improve with age.

You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out. Loneliness is brought over from France, the pain of the wound from the Middle East.

I watched Daryl swirl, sniff, sip, swish, chew, swallow, and sometimes spit his way through countless glasses of Bordeaux and all I could think was that someone who spent so much time and care on all the oral and olfactory acrobatics involved in wine tasting should really be more adept at oral sex

Bordeaux are named after châteaux. Castles.

Phylloxera was the yellow root louse that devastated Bordeaux’s vineyards in the late 1870s.

Significance unfortunately is a useful means toward a personal ends in the advance of science - status and widely distributed publications, a big laboratory, a staff of research assistants, a reduction in teaching load, a better salary, the finer wines of Bordeaux. Precision, knowledge, and control. In a narrow and cynical sense statistical significance is the way to achieve these. Design experiment. Then calculate statistical significance. Publish articles showing "significant" results. Enjoy promotion. But it is not science, and it will not last.

Joséphine helped me prepare dinner: a salad of green beans and tomatoes in spiced oil, red and black olives from the Thursday market stall, walnut bread, fresh basil from Narcisse, goat's cheese, red wine from Bordeaux.

What do you think of the war, M. Severn?" [...] "What can one think of war?" I said, tasting the wine again. It was quite good, though nothing in the Web could match my memories of French Bordeaux. "War does not call for judgment," I said, "merely survival.

Now, my friends, keep you from the white and from the red, and especially from the white wine of Spain that is for sale in the streets of London. This wine of Spain creeps subtly into other wines, which are grown nearby, from which there rise such fumes to the head that, when a man has drunk three draughts and thinks he is at home in London, he is in Spain, right at the town of Lepe—not in La Rochelle, nor at Bordeaux town—and then will he drunkenly say, “Samson, Samson!

Unscrupulous vendors turn the situation to their advantage. In China, nouveau-riche status-seekers are spending small fortunes on counterfeit Bordeaux. A related scenario exists here vis-à-vis olive oil. “The United States is a dumping ground for bad olive oil,” Langstaff told me. It’s no secret among European manufacturers that Americans have no palate for olive oils. The Olive Center—a recent addition to the Robert Mondavi Institute for Wine and Food Science, on the campus of the University of California at Davis—aims to change that.

In a blind taste test at the University of Bordeaux, students in the faculty of enology were given two glasses of wine, one red and one white. The wines were actually identical except that one had been made a rich red with an odorless and flavorless additive. The students without exception listed entirely different qualities for the two wines. That wasn’t because they were inexperienced or naive. It was because their sight led them to have entirely different expectations, and this powerfully influenced what they sensed when they took a sip from either glass. In exactly the same way, if an orange-flavored drink is colored red, you cannot help but taste it as cherry.

We make the delicate liqueur chocolates, the rose-petal clusters, the gold-wrapped coins, the violet creams, the chocolate cherries and almond rolls, in batches of fifty at a time, laying them out onto greased tins to cool. Hollow eggs and animal figures are carefully split open and filled with these. Nests of spun caramel with hard-shelled sugar eggs are each topped with a triumphantly plump chocolate hen; pie-bald rabbits heavy with gilded almonds stand in rows, ready to be wrapped and boxed; marzipan creatures march across the shelves. The smells of vanilla essence and cognac and caramelized apple and bitter chocolate fill the house. And now there is Armande's party to prepare for, too. I have a list of what she wants on order from Agen- foie gras, champagne, truffles and fresh chanterelles from Bordeaux, plateaux de fruits de mer from the traitor in Agen. I will bring the cakes and chocolates myself.

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

The Princeton economist and wine lover Orley Ashenfelter has offered a compelling demonstration of the power of simple statistics to outdo world-renowned experts. Ashenfelter wanted to predict the future value of fine Bordeaux wines from information available in the year they are made. The question is important because fine wines take years to reach their peak quality, and the prices of mature wines from the same vineyard vary dramatically across different vintages; bottles filled only twelve months apart can differ in value by a factor of 10 or more. An ability to forecast future prices is of substantial value, because investors buy wine, like art, in the anticipation that its value will appreciate. It is generally agreed that the effect of vintage can be due only to variations in the weather during the grape-growing season. The best wines are produced when the summer is warm and dry, which makes the Bordeaux wine industry a likely beneficiary of global warming. The industry is also helped by wet springs, which increase quantity without much effect on quality. Ashenfelter converted that conventional knowledge into a statistical formula that predicts the price of a wine—for a particular property and at a particular age—by three features of the weather: the average temperature over the summer growing season, the amount of rain at harvest-time, and the total rainfall during the previous winter. His formula provides accurate price forecasts years and even decades into the future. Indeed, his formula forecasts future prices much more accurately than the current prices of young wines do. This new example of a “Meehl pattern” challenges the abilities of the experts whose opinions help shape the early price. It also challenges economic theory, according to which prices should reflect all the available information, including the weather. Ashenfelter’s formula is extremely accurate—the correlation between his predictions and actual prices is above .90.

Later in the evening, Devon and West had dinner in the dilapidated splendor of the dining room. The meal was of far better quality than they had expected, consisting of cold cucumber soup, roast pheasant dressed with oranges, and puddings rolled in sweetened bread crumbs. “I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.” “There are no obvious signs of weakness in the foundation. No walls out of plumb, for example, nor any visible cracks in the exterior stone that I’ve seen so far.” Devon glanced at him with mild surprise. “For a man who’s seldom more than half sober, you’ve noticed a great deal.” “Have I?” West looked perturbed. “Forgive me--I seem to have become accidentally lucid.” He reached for his wineglass. “Eversby Priory is one of the finest sporting estates in England. Perhaps we should shoot grouse tomorrow.” “Splendid,” Devon said. “I would enjoy beginning the day with killing something.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

A study titled, simply, “The Color of Odors,” will destroy your faith in anybody’s ability to taste anything. Here’s how it worked: three French researchers started with two wines from Bordeaux, a white made with Sémillon and Sauvignon grapes and a red made with Cabernet Sauvignon and Merlot. The researchers first had a group of subjects taste both the white wine and the red, under white light in clear glasses, and write down all the words they could think of to describe each one. In this test it didn’t matter whether the tasters perceived the same things. Inter-rater reliability wasn’t a factor here—the researchers didn’t care if tasters agreed with each other about the wine color and taste, just that each taster would consistently call one “red” and one “white.” Then the researchers took an odorless, tasteless extract of the grape-skin pigment anthocyanin and dripped it into the white wine, turning it red. And they called the tasters back for a second go-around, asking them to compare the white wine and the colored wine—the same wine, in other words, with red food coloring. The result was a taste-test catastrophe. Almost to a person, the tasters chose to use the same words for the white wine from the initial tasting on the white wine in the second. And they used the same words for the red wine on the red-colored white wine. They simply could not tell the difference. Color alone—not aroma, not flavor—told them what to expect, and that’s exactly what they tasted.

I don’t go to Italy to avoid nice meals, I don’t go to Bordeaux to avoid a wine tour. I didn’t save money at home to make cheap meals in hostels.

And when the woman holding the wine list asked for a recommendation, he didn’t point to the 1900 Bordeaux—at least not in the Teutonic sense. Rather, he slightly extended his index finger in a manner reminiscent of that gesture on the Sistine Chapel’s ceiling with which the Prime Mover transmitted the spark of life.

Anthony Barton told me in 2004: The pricing of the top growths has got completely out of hand. I asked one of my neighbours, who is fairly open about these things, what he planned to do in a recent vintage. “Oh,” he said, “I’ll probably increase my prices by 10 or 15 per cent.” Needless to say, he came out about 40 per cent higher. When I taunted him gently about this a few weeks later, he shrugged his shoulders and murmured: “Quand le train passe, je monte dessus.” (“When the train passes by, I climb aboard.”) I’m known for keeping my prices fairly stable, and let me tell you, I’m still making good money. The problem with ridiculous price increases is that it turns Bordeaux into a speculative market. Of course it has always been that way, but it’s becoming more exaggerated. And that makes it impossible for smaller properties to get by. They can’t possibly match the prices of the top growths, so there is a vast pool of well-made wine, especially from crus bourgeois, for which there is little market. And while the top properties keep ratcheting up their prices, they ignore the fact that there is a good deal of unsold stock in Bordeaux.

We are right to grumble that many Bordeaux wines are grossly overpriced, but we are under no obligation to buy them, and if we are fortunate enough to be able to afford them, then it is unlikely we will be disappointed by their quality. A great Médoc from 1990, a great Pomerol from 1998, a great Sauternes from 2011, a great white Pessac-Léognan from 2017 – these are wines that satisfy the senses and stimulate the intellect. What more can we ask of a fine wine?

You are a pastel-colored Persian carpet and loneliness is a Bordeaux wine stain that won't come out. Maybe working on the little things as dutifully and honestly as we can is how we stay sane when the world is falling apart. As with most people who are well raised, well educated and financially secure, he only thought of himself.

there is no such thing as a great vintage, only great bottles.

Highlights of the Brunel featured the likes of Mr. Iraci, our landlord, coming around and being greeted by myself, stark naked, painting cartoons on my bedroom wall to liven the place up a bit; or Eddie showing another pretty girl his technique for marinating venison in a washing-up bowl full of Bordeaux wine. Our housekeeping kitty of funds would miraculously evaporate due to Hugo’s endless dinner parties for just him and up to ten different girls that he had been chatting up all week. Stan developed a nice technique for cooking sausages by leaving them on the grill until the hundred decibel smoke alarm went off, indicating they were ready. (On one occasion, Stan’s sausage-cooking technique actually brought the fire brigade round, all suited and booted, hoses at the ready. They looked quite surprised to see all of us wandering down in our dressing gowns, asking if the sausages were ready, while they stood in the hall primed for action, smoke alarm still blaring. Happy days.) I also fondly remember Mr. Iraci coming round another time, just after I had decided to build a homemade swimming pool in the ten-foot-by-ten-foot “garden” area out the back. I had improvised a tarpaulin and a few kitchen chairs and had filled it optimistically with water. It held for about twenty minutes…in fact just about until Mr. Iraci showed up to collect his rent. Then it burst its banks, filling most of the ground floor with three inches of water, and soaking Mr. Iraci in the process. Truly the man was a saint.

Taking in the scents of very high-end colognes and perfumes, a whiff of Joy, a trace of Shalini, equally exquisite whiskeys and wines, a mossy Islay, Lagavulin perhaps, first-growth Bordeaux, Latour definitely, a distant hint of Cohiba, Grace headed towards the bar. A melange of fascinating and captivating foods, spiced Kobe beef bao buns and Georgia shrimp and grits souffle and warm Coca-Cola chocolate cake, wafted from a variety of restaurants and open spaces to where Grace stood at the entrance, a cozy intimate living room-like space populated by a very well-dressed, well-heeled, and decidedly young crowd, to which Grace looked as though she belonged.

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.

For the Rothschilds of Château Lafite-Rothschild in Bordeaux, it meant fleeing the country before the Germans took over their property.

Earthwatch Institute offers an opportunity to join research scientists around the globe, assisting with field studies and research. Most programs involve wildlife—for example, you can help track bottlenose dolphins off the Mediterranean coast of Greece (8 days, $2,350), or work with Kenya’s Samburu people to preserve the endangered Grevy’s zebra (13 days, $2,950)—but some are cultural: A program in Bordeaux, France, for instance, has volunteers working in vineyards helping to test and improve wine-growing practices (5 days, $3,395); accommodations are in a chalet and meals are prepared by a French chef. Prices do not include airfare, but can be considered tax-deductible contributions. Earthwatch Institute–U.S., 114 Western Ave., Boston, MA 02134, 800-776-0188 or 978-461-0081, www.earthwatch.org. For many volunteers, their favorite program is Sierran Footsteps. Volunteers spend four days with the Me-Wuk Indians in central California’s Stanislaus National Forest harvesting reeds and then making baskets. They also learn Indian legends and cook traditional foods. The project is designed to help keep these Indian traditions alive. It might sound like summer camp, but this program, and all the others, has a serious side.

Humans are better equipped for sight than for smell. We process visual input ten times faster than olfactory. Visual and cognitive cues handily trump olfactory ones, a fact famously demonstrated in a 2001 collaboration between a sensory scientist and a team of oenologists (wine scientists) at the University of Bordeaux in Talence, France.

Many connoisseurs believed that the wines of Bordeaux had never again attained their earlier level of quality and ageability. For such collectors, a trove of pre-phylloxera first growths was the Grail.

In Bordeaux, big bottles could range from magnum (the equivalent of two bottles) to Marie-Jeanne (three bottles) to double magnum (four bottles) to Jéroboam (six bottles) to Impériale (eight bottles). In Burgundy and Champagne, older Jéroboams were called Rehoboams, an Impériale was called a Methuselah, and even bigger bottles existed, including a Salmanazar (twelve bottles), a Balthazar (sixteen bottles), and a Nebuchadnezzar (twenty bottles).

Red wine and Hennessy She fell out of her bottle when she fell into love, cup running over, overflowing emotions in glass- red stained palet, on a pallet on the grass, to a quilt on the floor -affixed between lips and red lipstick on a shirt that he wore. A familiar place, she know she's been here before Reminiscent of the evening On his shirt that she tore ............ Drop by drop, puddle in glass getting lower- impressions in her gut, rim of her glass, hour glass figure moves counter clockwise - while absorbing the contents of merlot. Hard liquor and fine wine ............. Red Wine and Hennessy A wicked twist on some champagne tips French nails, manicures over grapes Whoever said wine and liquor don't mix? Last night I had six Bottle caps, corks, bedazzled juice Merlot was her name - slim waist - good taste slinger neck, red lace. Long stem, pedestal - hands embraced her face ............. room temperature, her body temperature ... personality of two, she's mellow and chill... aged to perfection- pop the seal- watch the erection ... splatters on the floor- covers the rug, Residue of red lipstick- Merlot stained lips match the kiss on his neck ............ Chasing fantasy through the Red Sea While chasing that with a white BC How much will she pour- how much will she drink How much more before her ship sinks ........... A full body lush, blackberry crush Medium sized Bordeaux Intense velvety plum I asked her where she's from She said she's international She's longer thinking rational .......... Sips in sync with blinking eyes She sips too much to realize Every time you pour into me, my bottle gets more empty- Glass falling to the floor She staggers to the door Glass shatters her feet She stumbles to her seat She's still asking for more But she falls to the floor Red lipstick in the mud She covers up the blood ............ She lays in her wine She forgot about the time Clock on the wall Footsteps in the hall Pounding in her head She rushes to the bed ......... She lays motionless ... but her head is racing Her heart is pacing Her lungs are gasping - air, she needs air Rolls to her side, brings her self to sit up She gags and gags until She throws it all up- ........... Wakes up the next morning Dazed and confused She's laying in a bed That she's not used to She moves slowly, where did everyone go? She checks the time- it's a quarter pass 4 sounds on the other side of the door Are Muffled by the sound of a knock at the door ........... Looks around for her little red dress Notices a blotch - a red stain on her breast Lipstick smeared an accessory to her mess She reached for her clothes and saw a note on the desk. .......... Dearly beloved, I want to see you again I'd love to have to back I think we make a great blend I tried to wake you Because I had to go And Oh by the way, my name is merlot "Little Black Bird

It had been on one of those packages they advertised in the travel pages of the papers on a Saturday. “See the Northern Lights—Five-Day Cruise off the Coast of Norway,” “The Wonders of Prague,” “Beautiful Bordeaux—Wine Tasting for the Beginner,” “Autumn on Lake Como.” It offered a safe way to travel (the coward’s way), everything was organized for you so that all you had to do was turn up with your passport. Middle-class, middle-aged, middle England. And middle Scotland, of course. Safety in numbers, in the herd.

The San Francisco restaurant chosen for the FBI’s first sting in the college admissions investigation that went by the name “Operation Sis-Boom-Bah” was renowned for its exceptional wines (including a 2001 Pomerol Bordeaux), and the fact that it had just netted Food & Wine’s highest honor, its Grand Award.

All that fancy wine in my basement was nothing but alcohol. What was I going to do about the couple thousand dollars’ worth of Bordeaux futures I owned? I cried tears of joy for having been such an idiot and having things now be so clear. It was also an enormous relief that, since I knew what the problem was, I wouldn’t have to do anything degrading like go to a hospital.

Chinese clients used to talk only about prices and vintages, not what was in the bottle. Now the important thing is not how much money you have but how you express it in wine knowledge.” Tim Weiland, former general manager of the exclusive Aman at Summer Palace in the emperor’s onetime retreat in Beijing, suggests that the image of China’s wealthy class as crass nouveau riche—mixing expensive Bordeaux with Coca-Cola, for example—is entirely out of date. “The nouveaux riches of ten years ago are now the old rich,” he says. “They have homes in Switzerland and Aspen, they’re incredibly sophisticated and well traveled—much more well traveled than I am—and they know their wines.

Château Lafite (7,000 RMB bottle) mixed with Fanta.

Thomas Yip saw that the 1855 Classification was perfect for the Chinese market because it satisfied a deep cultural itch: the need to save and display “face,” particularly the forms of face known as gei mianzi and liu mianzi. Gei mianzi was the Chinese belief that you gave face or honored someone by showing him or her respect. The most frequent example was offering a gift appropriate to a person’s status. Liu mianzi was the belief that you gained face by avoiding mistakes. Wise action reinforced your honor and reputation.

(For knock-off Bordeaux, fill a bottle with equal parts Devonshire cider and port, age for one month, and serve—“the best judge will not be able to distinguish them from good Bordeaux.”)

I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.

The meal was an epicurean extravaganza, the Michelin chef outdoing himself with his nine courses, each richer than the last. Maya nibbled at the fare as first-growth Bordeaux flowed like water, ten cases of Chateau Petrus from a stellar year purchased at auction in New York and shipped to Nahir’s temperature-controlled, eight-thousand-bottle wine cellar for the party. After salad, lobster bisque, and curried shrimp, a small piece of seared pork belly was followed by ostrich in a truffle reduction, which in turn was trumped by poached Chilean sea bass, bluefin tuna, fugu prepared by a master Japanese chef skilled in the art of preparation of the poisonous pufferfish, and the final entrée course of Kobe beef filet.

TIDBIT: At dinner with one of his daughters while researching this book, we learned that Bruce Willis drinks “nothing but Opus One,” a Cabernet Sauvignon-based Bordeaux-style blend from Napa Valley.

She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines. All of these were produced within a few miles of here, Sam thought, a feeling of pride filling her soul. Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection. Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace. Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.

I had made a sort of Japanese antipasto to accompany a bottle of French Bordeaux I had bought in the food hall of Daimaru department store. So while John sat on a blue cotton cushion hunched over the low unfinished wooden table sipping red wine from a small glass tumbler, I presented him with a succession of nibbles: chili-speckled rice crackers and peanuts; boiled edamame tossed with coarse salt; chewy strands of dried calamari; and chilled steamed asparagus that I had bought fresh that morning at Nishiki market. For a taste of home, I sautéed pudgy slices of herb-flavored wheat gluten, soft as gnocchi, in garlic butter with sliced shiitake mushrooms. Dinner ended with snappy red grapes and imported coconut sables that broke into buttery splinters in our cupped palms.

I’m ordering a bottle of Bordeaux. I know as much about wine as I know about horses or bipolar women.

I refuse to suck a fifty-year-old bottle of Bordeaux through a neon-green dick,” Marla says. “This wine is meant to be savored.” “Suck it slowly then,” Nat says, and everyone laughs.

Emmalina and I found Matthew chatting to the bookseller, whose stall was situated outside the Tavern at the end of Three Cranes Lane, where he had a good view of the watermen dropping off and picking up their fares but was out of the main bustle of the street. In characteristically ironic style, the tavern sign showed three waterfowl cranes with plump bodies and long beaks, rather than representing the three mechanical cranes that stood on the dock for loading wine barrels, after whom the wharf was named. Today, only one of the cranes was in operation, lifting barrels from a barge and swinging them high across to the vintry warehouse. A glance at one of the barrels, as it rose over our heads, showed that the wine was imported claret from a certain T. Lurton of Bordeaux.

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