A rant, a painting, and a bit of joie de vivre

It feels like most of what I read in local wine publications – whether they be online or printed on recently deceased trees – seems to be about the new or the bitchy. I either have to hear about the new competition that has been won, (generally to coincide with the monthly publication of a magazine) and the mindless tales of those who have produced the wine; or my eyeballs are subjected to the nasty snipe of one old wine writer to another, neither teaching nor amusing many.

Thus,  I would like to steer your minds away from the short-sighted quagmire that the South African wine industry sometimes starts to feel like, and point them towards the past.

This is what I would like to share with you today:

JF de Troy - Le déjeuner d'huîtres - 1734bis Jean-François de Troy (1679-1752) ; Le déjeuner d’huîtres, 1734

A bunch of French Gentleman celebrating an invigorating hunt? What could this possibly have do to with my introductory rant you ask? Well let us have a little look at the painting first, and then I’ll explain.

 Jean-François de Troy  was a painter in and around the court of Louis XV. In 1734 the King was looking for a little something something to hang in his private dining room at Versailles. This was the first time that a room in the palace had been set aside for this sort of thing. Now Monsieur  de Troy, like any lover of dinner parties, understood that for a such an evening to be successful a certain jovial atmosphere had to be be attained. Or in other words a dinner party that fulfils its purpose will be one that inspires joie de vivre.

Eduard_von_Grützner_Falstaff_mit_Handschuhen Now Falstaff, he had some joie de vivre

Back to Le déjeuner d’huîtres or The Oyster Lunch. What better scene to inspire jollity and good humour than one depicting the happy consumption of oysters and champagne? The feeling of celebration is captured – for us in an almost ‘facebook-moment’ manner – by the tiny cork caught flying through the air.  The projectile announces the soon to be had pleasures with a small pop as the men look up knowingly.

It also illustrates one of the safest bets in food and wine pairing. 276 years later we are still lovingly letting oysters slide down our throats chased by a tinkling sip of bubbly.

The painting also provides a little history lesson in the drinking of champagne. Note the man centre left. He leans back looking up at the cork after having just released it. He grips a knife that was used to cut the string which had been holding the cork in place. You see, the metal cages we are so used to had not yet been developed.

On the tables you will notice there are little bowls with glasses lying in them. This is because at the time champagne makers had yet to work out the process of remuage or riddlingthe manner in which sediment and dead yeast cells accumulated during the secondary fermentation are removed from the wine – and as such after each gulp (each glass was one gulp) the glass would have to be left in a bowl so the sediment could run out. All say a big thank you to Madame Clicquot for sorting that one.

The painting offers something more important though. It presents me with a connection to a fairly distant age. That same sense of elation that I feel when a bottle of bubbly emits le soupir amoureux is shared by a bunch of French Gentleman of the 18th Century. The wines have changed, but the joy they provide is still the same. It reminds me that people have been enjoying, appreciating, thinking about, and drinking wine for a very long time. It places me in context.

I think it is healthy to lift our eyes and minds from the petty and banal quibbling that goes on between wine enthusiasts and remember that out of all the passions/hobbies/careers/obsessions to have, wine is a pretty good one. Shit, there are people out there who hunt trains.

I like to think of the countless bottles that stretch back in time; drunk by peasants and lords, explorers and scientists; sipped in victory and defeat, in love and in heartache. When I think of wine like that I find the pedantry of tasting room service, blind vs. sighted tastings, competition results and the like dissolve, and all that occupies my mind is the next bottle of wine.

 

The information I used for this blog came mainly from Champagne by Don and Petie Kladstrup. You can find it on Amazon here

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Posted in General, Opinion, Rants, and Stories
11 comments on “A rant, a painting, and a bit of joie de vivre
  1. YmartinY says:

    Brilliant! You just made my afternoon tea break an enjoyable one. History, art and wine rolled up in an abridged e-parchment of why we celebrate all things decadent!

  2. I like this blog post.

  3. Also, we’re almost out of milk. Can you grab some please?

  4. Chris says:

    hear, hear dear chap. I’m going out on a limb here but I think this may just be one of the best wine related blog posts ever written.

    Great Work

  5. Andrew Gunn says:

    Well done Harry, a great blog, refreshing and informative.
    Keep it up the wine industy needs writers like you!
    So often we look at paintings without studying the detail, a wonderful perspective on historical wine drinking.
    By coincidence, I went to the Taj Champagne, Oyster and Guiness Bar and indulged in half a dozen oysters with a glass of Guiness, apparently started by the Irish in the 1930′s —-delicious!

    • Thanks for reading Andrew. When I heard that Guinness and oysters was a ‘traditional’ pairing I had to give it a go. It is an odd combination of flavours , but you’re right – delicious.

      Thanks again, and I hope to see you at the farm at some time soon.

  6. Fantastic! Thanks for the wealth of knowledge on art, champagne and oysters in one blog. Can there be a better combination?

  7. Natalie says:

    Really enjoyed this one…. and i love the drama of your Russian Lady story too. you are keeping me from my work!!! :0

  8. [...] and second fermentation it spends 5 years on the lees (if you don’t know what that is read this). The end result is a slightly smoky almond nose, with some rich apple chunks to it. The palate is [...]

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