Burgundy Wine Quotes

I like my coffee black, my beer from Germany, wine from Burgundy, the darker, the better. I like my heroes complicated and brooding, James Dean in oiled leather, leaning on a motorcycle. You know the color. ("Ode to Chocolate")

I rejoiced in the Burgundy. It seemed a reminder that the world was an older and better place than Rex knew, that mankind in its long passion had learned another wisdom than his. By chance I met this same wine again, lunching with my wine merchant in St James’s Street in the first Autumn of the war; it had softened and faded in the intervening years, but it still spoke in the pure, authentic accent of its prime, the same words of hope.

Beaune plays the role of Wall Street for Burgundy wine.

The stew had been made with chunks of beef, potatoes, and turnips simmered in burgundy wine until they melted at the lightest pressure of the tongue. There was a salad of crisp lettuce greens and chopped mint leaves, and wedges of cottage bread, the interior laced with holes to catch every drop of salted butter.

I will rip your balls off and sauté them in garlic butter with basil and ground pepper. I will then add a garnish of shaved orange peels and a side of fresh-cut sliced beets misted with lemon juice. I will beautifully plate it and enjoy a glass of white wine with it while dressed in a tuxedo. It will be a Michelin three-star meal and you will not be invited to join me!

Blanc and Nandron were chefs in the Burgundian and Lyonnais traditions: founded on broad flavors as seductive as Burgundy wine (which was used in many of the recipes). Blanc was an innovator, but his tastes always had an authentic link to the classically pungent flavors of the region.

After all, Christmastide is the time of year for warming brandies, for assertive burgundies and meaty Medoc wines, and for gladsome whiskies. And an Islay malt: well, this is the octave of St Andrew, and you will doubtless recall that he is not only the patron saint of Alba, of Scotland, but was also a fisherman. How better to toast my favorite apostle (he being all the things I personally am not, starting with humble and self-effacing) than with the sea-salty dram of an Islay whisky?

I prefer to African wines, to opium, to burgundy, The elixir of your mouth where love parades itself; When my desires leave in caravan for you, Your eyes are the reservoir where my cares drink. — Charles Baudelaire, from “Sed Non Satiata,” Fleurs du mal / Flowers of Evil. Translated by Geoffrey Wagner. (David R. Godine; First edition, second printing edition October 1, 1985) Originally published 1857.

I picked up fresh spinach, prosciutto, a variety of cheeses and a wonderful loaf of crusty bread to go with it. I'd also make a green salad and had a special wine from the Burgundy region of France at home that would pair perfectly with the lasagna.

When a great figure passed through a city of Burgundy or Champagne, the corporation of the city turned out to deliver an address and present him with four silver goblets in which there were four wines. On the first goblet he read the inscription “monkey wine,” on the second “lion wine,” on the third “sheep wine,” on the fourth “swine wine.” These four inscriptions expressed the four descending degrees of drunkenness: the first, which enlivens; the second, which irritates; the third, which stupefies; finally the last, which brutalizes.

Her dress was strange: she wouldn’t have the organdie, she wanted red, she said, crimson was the word she used. Velvet. I will have a crimson velvet, she said to Mrs Mac as she stood at the fire. You will not, Mother said from the sofa, you are the granddaughter of an advocate, not a saloon girl, and she was paying, you see, so Esme had to settle for a kind of burgundy taffeta. Wine, Mrs Mac called it, which I think made her feel

I rejoiced in the Burgundy. It seemed a reminder that the world was an older and better place than Rex knew, that mankind in its long passion had learned another wisdom than his. By chance I met this same wine again, lunching with my wine merchant in St. James’s Street, in the first autumn of the war; it had softened and faded in the intervening years, but it still spoke in the pure, authentic accent of its prime, the same words of hope. “I

The Netflix documentary Sour Grapes is a fascinating insight into this world. A crooked, though brilliant, Indonesian wine connoisseur called Rudy Kurniawan was able to replicate great burgundies by mixing cheaper wines together, before faking the corks and the labels. He was rumbled only when he attempted to fake wines from vintages that did not exist. I am told that it is possible to detect a forged Kurniawan wine by analysing the labels, but not by tasting the wine. I hate to say this, but Rudy was an alchemist. Several experts I have talked to in the high-end wine business regard their own field as essentially a placebo market; one of them admitted that he was relatively uninterested in the products he sold and would sneak off and fetch a beer at premium tastings of burgundies costing thousands of pounds a bottle. Another described himself as ‘the eunuch in the whorehouse’ – someone who was valuable because he was immune to the charms of the product he promoted.

Stuck on the pane two flies buzzed, stuck. Glowing wine on his palate lingered swallowed. Crushing in the winepress grapes of Burgundy. Sun’s heat it is. Seems to a secret touch telling me memory. Touched his sense moistened remembered. Hidden under wild ferns on Howth below us bay sleeping: sky. No sound. The sky. The bay purple by the Lion’s head. Green by Drumleck. Yellowgreen towards Sutton. Fields of undersea, the lines faint brown in grass, buried cities. Pillowed on my coat she had her hair, earwigs in the heather scrub my hand under her nape, you’ll toss me all. O wonder! Coolsoft with ointments her hand touched me, caressed: her eyes upon me did not turn away. Ravished over her I lay, full lips full open, kissed her mouth. Yum. Softly she gave me in my mouth the seedcake warm and chewed. Mawkish pulp her mouth had mumbled sweetsour of her spittle. Joy: I ate it: joy. Young life, her lips that gave me pouting. Soft warm sticky gumjelly lips. Flowers her eyes were, take me, willing eyes. Pebbles fell. She lay still. A goat. No-one. High on Ben Howth rhododendrons a nannygoat walking surefooted, dropping currants. Screened under ferns she laughed warmfolded. Wildly I lay on her, kissed her: eyes, her lips, her stretched neck beating, woman’s breasts full in her blouse of nun’s veiling, fat nipples upright. Hot I tongued her. She kissed me. I was kissed. All yielding she tossed my hair. Kissed, she kissed me. Me. And me now. Stuck, the flies buzzed.

Sed Non Satiata Strange deity, brown as nights, Whose perfume is mixed with musk and Havanah, Magical creation, Faust of the savanna, Sorceress with the ebony thighs, child of black midnights, I prefer to African wines, to opium, to burgundy, The elixir of your mouth where love parades itself; When my desires leave in caravan for you, Your eyes are the reservoir where my cares drink. From those two great black eyes, chimneys of our spirit, O pitiless demon, throw out less flame at me; I am no Styx to clasp you nine times, Nor can I, alas, dissolute shrew, To break your courage, bring you to bay, Become any Proserpine in the hell of your bed! — Charles Baudelaire, from “Sed, Fleurs du mal / Flowers of Evil. Translated by Geoffrey Wagner. (David R. Godine; First edition, second printing edition October 1, 1985) Originally published 1857.

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

The gondola slowed to a stop and Falco tied up the boat directly beneath the bridge. The stone structure blocked out the light and the wind, making Cass feel as if she and Falco were alone in a warm, dark room. “Here,” he said, pulling a flask from his cloak pocket. “Celebratory libations.” “What are we celebrating?” she asked. “We set out to discover the dead girl’s identity,” Falco said. “And we did.” He pressed the slick metal container into Cass’s palm. “I say that’s progress.” Cass sniffed the flash warily. The liquid within smelled sharp and sour, almost chemical. “What is it?” she asked. “Some witches’ brew I found in my master’s studio. Go on, try it.” He winked. “Unless you’re afraid.” Cass put her lips to the flask and tipped it up just enough to let a tiny sip of liquid make its way into her mouth. She held her breath to keep from gagging. Whatever it was, it tasted awful, nothing like the tart sweetness of the burgundy wine to which she was accustomed. Falco took the flask back and shook it in his hand as if he were weighing it. “You didn’t even take a drink, did you?” “I did so.” Falco shook the container again. “I don’t believe you.” Cass leaned in toward him and blew gently in his face. “See? You can smell that ghastly poison on my breath.” Falco sniffed the air. “All I smell is canal water, and a hint of flowers, probably from whatever soap you use on your hair.” He put his face very close to Cass’s, reached out, and tilted her chin toward him. “Try again.” Her lips were mere inches from his. Cass struggled to exhale. Her chest tightened as the air trickled out of her body. She noticed a V-shaped scar beneath Falco’s right eye. She was seized by an irrational urge to touch her lips to the small imperfection. “What about now?” she asked. Falco brushed a spiral of hair from her freckled cheek and touched his forehead to hers. “One more time?” He closed his eyes. He reached up with one of his hands and cradled the back of her head, pulling her toward him.

As I’ve been telling you, Cassandra, you need to be cautious. People are not always what they seem.” Cass lifted her chin and forced herself to sound casual. “I feel very safe here on San Domenico.” She added, for good measure, “Especially now that you’re staying with us.” Luca smiled faintly. “I’m glad to hear it. I thought maybe you were finding my presence burdensome.” He flicked his eyes toward the mantel clock. “You should probably get dressed.” Luca was already dressed. He wore black breeches and boots with a wine-colored silk doublet that fit snugly across his broad shoulders. A gold embroidered velvet cape hung from one shoulder. Most of his thick blondish hair was covered by a small-brimmed black velvet hat adorned with a plume of burgundy and white feathers. “You look nice,” Cass said, partially to soften him and partially because it was true. “So do you,” he responded instantly. “I mean, you will--I mean, you do now too, but--” She turned back toward her room as Luca fumbled over his words. His politeness was sort of charming. So different from the men in the streets who hollered and clapped when women walked by. He probably wouldn’t even try to kiss her again unless she specifically told him it was all right. For a brief second, Cass wondered what it would be like to stand on her tiptoes and press her mouth against Luca’s pale lips. His beard had grown out some in the past few days. What would it feel like against the smooth skin of her cheek?

You know,” Jules started as she reached for her glass of wine, “for the amount of money they expect for this meal, I ain’t all that impressed.” “What’s wrong with it?” Wyatt asked, pulling a face at Jules’s plate. “Looks fine to me.” “Maybe it’s just me.” Jules took another long drink of the burgundy liquid glittering under the dim lighting. “But if I pay eighty bucks for a piece of meat, that thing better vibrate. I want long-lasting satisfaction outta the investment.

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.

Mr. Nobley had entered the room before he noticed her. He groaned. “And here you are. Miss Erstwhile. You are infuriating and irritating, and yet I find myself looking for you. I would be grateful if you would send me away and make me swear to never return.” “You shouldn’t have told me that’s what you want, Mr. Nobley, because now you’re not going to get it.” “Then I must stay?” “Unless you want to risk me accusing you of ungentleman-like behavior at dinner, yes, I think you should stay. If I spend too much time alone today, I’m in real danger of doing a convincing impersonation of the madwoman in the attic.” He raised an eyebrow. “And how would that be different from--” “Sit down, Mr. Nobley,” she said. He sat in a chair on the opposite side of a small table. The chair creaked as he settled himself. She didn’t look at him, watching instead the rain on the window and the silvery shadows the wet light made of the room. She spent several moments in silence before she realized that it might be awkward, that conversation at such a time was obligatory. Now she could feel his gaze on her face and longed to crack the silence like the spine of a book, but she had nothing to say anymore. She’d lost all her thoughts in paint and rain. “You are reading Sterne,” he said at last. “May I?” He gestured to the book, and she handed it to him. Jane was remembering a scene from the film of Mansfield Park when suitor Henry Crawford read to Frances O-Connor’s character so sweetly, the sound created a passionate tension, the words themselves becoming his courtship. Jane glanced at Mr. Nobley’s somber face, and away again as his eyes flicked from the page to her. He began to read from the top. His voice was soft, melodious, strong, a man who could speak in a crowd and have people listen, but also a man who could persuade a child to sleep with a bedtime story. “The man who first transplanted the grape of Burgundy to the Cape of Good Hope (observe he was a Dutchman) never dreamt of drinking the same wine at the Cape, the same grape produced upon the French mountains--he was too phlegmatic for that--but undoubtedly he expected to drink some sort of vinous liquor; but whether good, bad, or indifferent--he knew enough of this world to know, that it did not depend upon his choice…” Mr. Nobley was trying very hard not to smile. His lips were tight; his voice scraped a couple of times. Jane laughed at him, and then he did smile. It gave her a little thwack of pleasure as though someone had flicked a finger against her heart. “Not very, er…” he said. “Interesting?” “I imagine not.” “But you read it well,” she said. He raised his brows. “Did I? Well, that is something.” They sat in silence a few moments, chuckling intermittently. Mr. Nobley began to read again suddenly, “Mynheer might possibly overset both in his new vineyard,” having to stop to laugh again. Aunt Saffronia walked by and peered into the dim room as she passed, her presence reminding Jane that this tryst might be forbidden by the Rules. Mr. Nobley returned to himself. “Excuse me,” he said, rising. “I have trespassed on you long enough.

While the concepts of vigneron and terroir exist elsewhere in France, no community of vignerons takes all of this more seriously than the subculture, or perhaps, superculture of Burgundian vignerons. These philosopher-farmer-shamans strive to bottle the divine as the divine deserves, convinced that the blood of Christ flows from these veins of the earth. Terroir and vigneron, in Burgundy, are terms of a religion, and of all the sacraments and rituals Burgundian vignerons hold dear, none is more sacred than the marrying of a vine to earth.

Isak Dinesen went so far as to say, “There are many ways to the recognition of truth, and Burgundy is one of them.

For Henri Jayer of Vosne-Romanée in Burgundy, it meant trading his wine for food so his family would have enough to eat. For Prince Philippe Poniatowski of Vouvray, it meant burying his best wines in his yard so that he would have something to restart business with after the war.

Although the Domaine de la Romanée-Conti would not begin showing a profit until 1959, it was still considered the standard-bearer of great Burgundy, a property that never cut corners or sacrificed quality for the sake of making money.

Gold is a light, shimmery gold that applies like a creme and packs tons of shine. Although I think that this color is so pretty, it didn’t really complement my yellow-toned skin very well. If your skin tone can provide the right contrast, then Fall’s Gold is just the right metallic to carry you through the fall. • Amy’s Wine House is a true, deep burgundy that made me feel like I was staring into a glass of red wine.

I wouldn’t dare call any of this fate. I worked too damn hard for that. But what I do believe is that where there’s a dream, there’s a way to make it a reality. And if you’re brave enough to dream it, everything you need is already inside of you.

Old World Bourdeaux, the noblest and most lauded of the many noble and lauded French wines. Like Champagne or Burgundy, Bourdeaux is both a region and a regulated wine style, but it is the most collected and coveted style. Strict quality rules rank just five Bourdeaux vineyards out of hundreds as "first growth," or premiers cru, and all five have become household names among wine lovers, synonymous with luxury and quality: Chateau Lafite-Rothschild; Chateau Margaux; Chateau Latour; Chateau Haut-Brion; and Chateau Mouton Rothschild. These have long been considered among the greatest wines ever made

It was five o’clock and Susan agreed to join Pam for a drink while I made supper. I pounded some lamb steaks I’d bought for lamb cutlets. Dipped them in flour, then egg, then bread crumbs. When they were what Julia Child calls nicely coated I put them aside and peeled four potatoes. I cut them into little egg-shaped oblongs, which took a while, and started them cooking in a little oil, rolling them around to get them brown all over. I also started the cutlets in another pan. When the potatoes were evenly browned I covered them, turned down the heat and left them to cook through. When the cutlets had browned, I poured off the fat, added some Chablis and some fresh mint, covered them and let them cook. Susan came out into the kitchen once to make two new drinks. I made a Greek salad with feta cheese and ripe olives and Susan set the table while I took the lamb cutlets out of the pan and cooked down the wine. I shut off the heat, put in a lump of unsalted butter, swirled it through the wine essence and poured it over the cutlets. With the meal we had warm Syrian bread and most of a half gallon of California Burgundy. Pam Shepard told me it was excellent and what a good cook I was.

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).

Of course you will. What’s this they sent me?” Francon extended his hand to the drawing, but his fingers came to rest limply on his forehead instead. “It’s so annoying, this headache.... No, no, nothing serious—” he smiled at Keating’s prompt concern—“just a little mal de tête. One works so hard.” “Is there anything I can get for you, sir?” “No, no, thank you. It’s not anything you can get for me, it’s if only you could take something away from me.” He winked. “The champagne. Entre nous, that champagne of theirs wasn’t worth a damn last night. I’ve never cared for champagne anyway. Let me tell you, Kittredge, it’s very important to know about wines, for instance when you’ll take a client out to dinner and will want to be sure of the proper thing to order. Now I’ll tell you a professional secret. Take quail, for instance. Now most people would order Burgundy with it. What do you do? You call for Clos Vougeot 1904. See? Adds that certain touch. Correct, but original. One must always be original....

Unlike me, my mother loves plums. This, coupled with some leftover red wine, leads to a fruitful development. I roasted the plums in a medium oven with the wine, added a split vanilla bean, a cinnamon stick, and the tiniest bit of sugar. The plums gave way, exchanging the springiness for a comforting sag. The wine bubbled into a spiced burgundy syrup, thick and glossy. I served it with faiselle, a mild spoonable cheese, though I sense that sour cream, Greek yogurt, or mascarpone wouldn't go amiss.

Sounds good to me,” I said. “Can I bring something to lubricate your tonsils?” “Nah,” he said, “I have a bottle of wine I’ll pop. It’s a naive domestic burgundy without any breeding, but I think you’ll be amused by its presumption.

Within all of these species, of course, there still exist tremendous variations in taste, color and texture. Each season produces new tastes, much like a wine from, say, Burgundy does. For most of their natural history, salmon have been wild foods, so their taste, texture and color resist the homogeneity demanded by industrial food production. Every single wild salmon is different. This is part of the gastronomic beauty of the fish, even though it frustrates consumers with palates trained by corporate food to expect conformity. This fact, too, has been written by evolution and the currents of deep time, processes that privilege diversity over uniformity, chaos over control.

Victor lingered a moment longer to see the burgundy liquid, not wine, that he had uncorked and decanted along the track. He left the dead man inside and then made his way out of the station.

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.

Down in the willow garden where me and my love did meet There we sat a-courting My love fell off to sleep I had a bottle of burgundy wine which my true love did not know And there I poisoned that dear little girl down by the banks below.

In 1866, in order to market Burgundy as a tourist destination and promote its wines, political and business leaders decided to add the name of each village’s best vineyard to that name of the village itself. Chambolle became Chambolle-Musigny; Gevrey, Gevrey-Chambertin; Morey, Morey-St.-Denis; Puligny, Puligny-Montrachet; and so on. The tiny heart of all of Burgundy became Vosne-Romanée.

I suppose the dinner will be delicious? Grand old English cooking?" "It's ever so nice tonight. We've just got a new cook." They went through to the dining-room, where they ate the usual tinned soup, tasteless plaice from the icebox in composite batter, a shaving of cold meat with hot gravy over it, tinned peas and processed cheese. A wine list was produced, and Carolus ordered a Burgundy which arrived lukewarm, and they ended with bad coffee of the same temperature.

1001 Whiskies, Jura Wine, North American Pinot Noir, The Wines of Burgundy, Wine Atlas of Germany, To Burgundy and Back Again, A Short History of Wine, Cellarmasters in the Kitchen, Reading Between the Vines, and, the lone exception

Recently he had been sent into Burgundy to buy a quantity of wine for the monastery. This was a very unwelcome task for him, because he had no head for business. Furthermore he was lame, and he could not move around the boat except by rolling himself over the casks. However he did not bother himself about it, nor about the purchase of the wine. He said to God that it was His business he was on, and then he found that he did the job very well.

He could pass off the inferior bottles on tables seven and four. Table seven knew nothing of wine, sending back a bottle of Riesling as "corked" because it had bits of cork in it, the imbeciles. Table four had gulped down a very special old pale brandy as though it was common wood alcohol, which was probably what they had been drinking because they had said that his brandy lacked bite. They deserved inferior burgundy. The bottles that had been stored too close to the stove might have enough bite by now for table four. A wine waiter's revenge may be long in coming, but it arrives in the end.