Hitchens and the Sommelier

Christopher Hitchens died last week at the age of 62. He was an iconoclast, an atheist (but preferred to be known as antitheist), and above all a writer and debater par excellence. His acerbic wit and iron grip on the English language put him at the top of his genre. He was also a drinker and a smoker, as you might have guessed. In his memoir, Hitch-22, he wrote of his daily routine.

"At about half past midday, a decent slug of Mr. Walker's amber restorative, cut with Perrier water (an ideal delivery system) and no ice. At luncheon, perhaps half a bottle of red wine: not always more but never less. Then back to the desk, and ready to repeat the treatment at the evening meal. It's just impossible for me to picture life without wine, and other things, fueling the company, keeping me reading, energising me."

Mr. Hitchens will probably most be remembered for his essays on atheism, especially the book God is Not Great. He contributed articles to magazines too, one of which was Vanity Fair. I have reproduced it here for your reading enjoyment.

Wine Drinkers of the World, Unite
You have nothing to lose but inflated bills and interrupted anecdotes.
By Christopher HitchensPosted Monday, May 26, 2008



The other night, I was having dinner with some friends in a fairly decent restaurant and was at the very peak of my form as a wit and raconteur. But just as, with infinite and exquisite tantalizations, I was approaching my punch line, the most incredible thing happened. A waiter appeared from nowhere, leaned right over my shoulder and into the middle of the conversation, seized my knife and fork, and started to cut up my food for me. Not content with this bizarre behavior, and without so much as a by-your-leave, he proceeded to distribute pieces of my entree onto the plates of the other diners.

No, he didn't, actually. What he did instead was to interrupt the feast of reason and flow of soul that was our chat, lean across me, pick up the bottle of wine that was in the middle of the table, and pour it into everyone's glass. And what I want to know is this: How did such a barbaric custom get itself established, and why on earth do we put up with it?

There are two main ways in which a restaurant can inflict bad service on a customer. The first is to keep you hanging about and make it hard to catch the eye of the staff. ("Why are they called waiters?" inquired my son when he was about 5. "It's we who are doing all the waiting.") The second way is to be too intrusive, with overlong recitations of the "specials" and too many oversolicitous inquiries. A cartoon in The New Yorker once showed a couple getting ready for bed, with the husband taking a call and keeping his hand over the receiver. "It's the maitre d' from the place we had dinner. He wants to know if everything is still all right."

The vile practice of butting in and pouring wine without being asked is the very height of the second kind of bad manners. Not only is it a breathtaking act of rudeness in itself, but it conveys a none-too-subtle and mercenary message: Hurry up and order another bottle. Indeed, so dulled have we become to the shame and disgrace of all this that I have actually seen waiters, having broken into the private conversation and emptied the flagon, ask insolently whether they should now bring another one. Again, imagine this same tactic being applied to the food.

Not everybody likes wine as much as I do. Many females, for example, confine themselves to one glass per meal or even half a glass. It pains me to see good wine being sloshed into the glasses of those who have not asked for it and may not want it and then be left standing there barely tasted when the dinner is over. Mr. Coleman, it was said, made his fortune not from the mustard that was consumed but from the mustard that was left on the plate. Restaurants ought not to inflict waste and extravagance on their patrons for the sake of padding out the bill. This, too, is a very extreme form of rudeness.

The expense of the thing, in other words, is only an aspect of the presumption of it. It completely usurps my prerogative if I am a host. ("Can I refill your glass? Try this wine—I think you may care for it.") It also tends to undermine me as a guest, since at any moment when I try to sing for my supper, I may find an unwanted person lunging carelessly into the middle of my sentence. If this person fills glasses unasked, he is a boor as described above. If he asks permission of each guest in turn—as he really ought to do, when you think about it—then he might as well pull up a chair and join the party. The nerve of it!

To return to the question of why we endure this: I think it must have something to do with the snobbery and insecurity that frequently accompany the wine business. A wine waiter is or can be a bit of a grandee, putting on considerable airs that may intimidate those who know little of the subject. If you go into a liquor store in a poor part of town, you will quite often notice that the wine is surprisingly expensive, because it is vaguely assumed that somehow it ought to cost more. And then there is simple force of custom and habit—people somehow grant restaurants the right to push their customers around in this outrageous way.

Well, all it takes is a bit of resistance. Until relatively recently in Washington, it was the custom at diplomatic and Georgetown dinners for the hostess to invite the ladies to withdraw, leaving the men to port and cigars and high matters of state. And then one evening in the 1970s, at the British Embassy, the late Katharine Graham refused to get up and go. There was nobody who felt like making her, and within a day, the news was all over town. Within a very short time, everybody had abandoned the silly practice. I am perfectly well aware that there are many graver problems facing civilization, and many grosser violations of human rights being perpetrated as we speak. But this is something that we can all change at a stroke. Next time anyone offers to interrupt your conversation and assist in the digestion of your meal and the inflation of your check, be very polite but very firm and say that you would really rather not.

I don't think it would besmirch the memory of Mr. Hitchens (he may have even smirked at the irony) for me to say, Merry Christmas!

Mike Merriman

12/20/11

Ford Tough and Chenin blanc

The Yakima Valley Washington harvest was beautiful this year. It started a little slow, but made up for it and then some. We picked our 38 year old vine Chenin blanc on Oct. 18th, under clear, cool skies. The brix was perfect, at 21.5. We'll make over 300 cases this year, alot more than the 80 cases last year! Being in a new winery, though, we had a few interesting challenges. Namely, no press. Next door at the Carlton Winemaker's Studio, however, there IS a press. So the challenge was to get 5.2 tons of grapes across the street to CWS, press it, then get the juice back across the street to the winery without the use of a big truck. What did we use? Yes, the Ford F-150 pictured above being loaded with 800 lbs of grapes, 13 trips.

About 9 hours later we had to load the pressed juice back onto the same truck to get it back to the winery. We put 400 gallons of juice in a flexitank on the back of the truck. 4000 lbs. No one knew what would happen. Here's a pic of it being loaded:

Much to our surprise it worked. Ford tough for sure.

A huge thank you to the nice people at The Carlton Winemakers Studio, especially Lance and Cameron, who put up with us using their press all day and into the night.

The wine will be released in the Spring of 2012.

Cheers,

Mike

Harvest 2011

Harvest this year has been a little rough. The season was one month late getting started, and the heat and sun didn't last long. Luckily for me, I cut back the vines to one cluster-per-shoot, so the carbs going through the plant could concentrate on just those clusters. The result was a brix of about 19-20 around the first week of October. The other vineyards in the valley were at about 15-16 brix, by contrast. Now it's Oct 21, and I'm at 21-22 brix. The rains are coming, but no one knows when. My guess is Halloween. The sun is supposed to come out today....we'll see.

My plan is to bet that the sun stays out until Oct 29th. I will let the grapes ripen until Oct 26th, and start picking my new block, aptly named Block 13. I'll pick the rest Oct 27th. It's a gamble, yes, but that's the way it works when you're guessing "what the weather might do," as the Grateful Dead song says.