MOUSTACHE AT THE VINTAGE.
[CHAPTER II.]
Claret—and the Claret Country.
That our worthy forefathers in Guienne loved good wine, is a thing not to be doubted—even by a teetotaller. When the Earl of Derby halted his detachments, he always had a pipe set on broach for the good of the company; and it is to be presumed that he knew their tastes. The wines of the Garonne were also, as might be expected, freely imported into England:
"Whit wyn of Oseye, and of Gascoyne, Of the Ruele, and of the Rochel wyn."
As far down, indeed, as Henry VIII.'s time you might get Gascony and Guienne wine for eightpence a gallon, and the comfortable word "claret" was well known early in the seventeenth century. One of its admirers, however, about that time gave odd reasons for liking it, to wit—"Claret is a noble wine, for it is the same complexion that noblemen's coats be of." This gentleman must have been a strenuous admirer of the aristocracy. The old Gascon growth was, however, in all probability, what we should now call coarse, rough wine. The district which is blessed by the growth of Chateau Margaux and Chateau Lafitte, was a stony desert. An old French local book gives an account of the "savage and solitary country of Medoc;" and the wines of the Bordelais, there is every reason to believe, were grown in the strong, loamy soil bordering the river. By the time that the magic spots had been discovered, blessed with the mystic properties which produce the Queen of Wine we had been saddled with—our tastes perverted, and our stomachs destroyed—by the woful Methuen treaty—heavy may it sit on the souls of Queen Anne, and all her wigged and powdered ministers—if, indeed, men who preferred port wine to claret can be conceived to have had any souls at all, worth speaking about—and thenceforth John Bull burnt the coat of his stomach, muddled the working of his brain, made himself bilious, dyspeptic, headachy, and nationally stupid, by imbibing a mixture of strong, coarse, wines, with a taste but no flavour, and bedevilled with every alcoholic and chemical adulteration, which could make its natural qualities worse than they were. See how our literature fell off. The Elizabethans quaffed sack, or "Gascoyne, or Rochel wyn;" and we had the giants of those days. The Charles II. comedy writers worked on claret. Port came into fashion—port sapped our brains—and, instead of Wycherly's Country Wife, and Vanbrugh's Relapse, we had Mr. Morton's Wild Oats, and Mr. Cherry's Soldier's Daughter. It is really much to the credit of Scotland, that she stood staunchly by her old ally, France, and would have nothing to do with that dirty little slice of the worst part of Spain—Portugal, or her brandified potations. In the old Scotch houses a cask of claret stood in the hall, nobly on the tap. In the humblest Scotch country tavern, the pewter tappit hen, holding some three quarts—think of that, Master Slender,—"reamed," Anglice mantled, with claret just drawn from the cask, and you quaffed it, snapping your fingers at custom-houses. At length, in an evil hour Scotland fell:
"Bold and erect the Caledonian stood, Firm was his mutton, and his claret good; 'Let him drink port!' the English statesman cried. He drank the poison, and his spirit died!"
But enough of this painful subject. As Quin used to say, "Anybody drink port? No! I thought so: Waiter, take away the black strap, and throw it out."
Upon the principle, I suppose, of the nearer the church, the further from God, Bordeaux is by no means a good place for good ordinary wine; on the contrary, the stuff they give you for every-day tipple is positively poor, and very flavourless. In southern Burgundy, the most ordinary of the wines is capital. At Macon, for a quarter of a handful of sous they give you nectar; at the little town of Tain, where the Rhone sweeps gloriously round the great Hermitage rock, they give you something better than nectar for less. But the ordinary Bordeaux wine is very ordinary indeed; not quite so red-inky, perhaps, as the Vin de Surenne, which, Brillat Savarin says, requires three men to swallow a glassful—the man who drinks, and the friends who uphold him on either side, and coax, and encourage him; but still meagre and starveling, as if it had been strained through something which took the virtue out of it. Of course, the best of wine can be had by the simple process of paying for it, but I am talking of the ordinary work-a-day tipple of the place.