But, alas! the appreciation of wine is lost. Everybody serves wine, no one understands it; everybody drinks it, no one loves it. From a fragrant essence wine has become a coarse reality,—a convention. Chablis with the oysters, sherry with the soup, sauterne with the fish, claret with the roast, Burgundy with the game,—champagne somewhere, anywhere, everywhere; port, grand, old ruddy port—that has disappeared; no one understands it and no one knows when to serve it; while Madeira, that bloom of the vinous century plant, that rare exotic which ripens with passing generations, is all too subtle for our untutored discrimination.
And if, perchance, a good wine, like a strange guest, finds its way to the table, we are at loss how to receive it, how to address it, how to entertain it. We offend it in the decanting and distress it in the serving. We buy our wines in the morning and serve them in the evening to drink the sediment which the more fastidious wine during long years has been slowly rejecting; we mix the bright transparent liquid with its dregs and our rough palates detect no difference. But the lover of wine, the more he has the less he drinks, until, in the refinement and exaltation of his taste, it is sufficient to look upon the dust-mantled bottle and recall the delicious aroma and flavor, the recollection of which is far too precious to risk by trying anew; he knows that if a bottle be so much as turned in its couch it must sleep again for years before it is really fit to drink; he knows how difficult it is to get the wine out of the bottle clear as ruby or yellow diamond; he knows that if so much as a speck of sediment gets into the decanter, to precisely the extent of the speck is the wine injured.
In serving wines, we of the Western world may learn something from the tea ceremonies of the Japanese,—ceremonies so elaborate that to our impatient notions they are infinitely tedious, and yet they get from the tea all the exquisite delight it contains, and at the same time invest its serving with a halo of form, tradition, and association. Surely, if wine is to be taken at all, it is as precious as a cup of tea; and if taken ceremoniously, it will be taken moderately.
What is the use of serving good wine? No one recognizes it, appreciates it, or cares for it. It is served by the butler and removed by the footman without introduction, greeting, or comment. The Hon. Sam Jones, from Podunk, is announced in stentorian tones as he makes his advent, but the gem of the dinner, the treat of the evening, the flower of the feast, an Haut Brion of '75, or an Yquem of '64, or a Johannisberger of '61, comes in like a tramp without a word. Possibly some one of the guests, whose palate has not been blunted by coarse living or seared by strong drink, may feel that he is drinking something out of the ordinary, and he may linger over his glass, loath to sip the last drop; but all the others gulp their wine, or leave it—with the indifference of ignorance.
Good wine is loquacious; it is a great traveller and smacks of many lands; it is a bon vivant and has dined with the select of the earth; it recalls a thousand anecdotes; it reeks with reminiscences; it harbors a kiss and reflects a glance, but it is a silent companion to those who know it not, and it is quarrelsome with those who abuse it.
It seemed a pity that somewhere about the inn, deep in some long disused cellar, there were not a few—just a few—bottles of old wine, a half-dozen port of 1815, one or two squat bottles of Madeira brought over by men who knew Washington, an Yquem of '48, a Margaux of '58, a Johannisberger Cabinet—not forgetting the "Auslese"—of '61, with a few bottles of Romani Conti and Clos de Vougeot of '69 or '70,—not to exceed two or three dozen all told; not a plebeian among them, each the chosen of its race, and all so well understood that the very serving would carry one back to colonial days, when to offer a guest a glass of Madeira was a subtle tribute to his capacity and appreciation.
It is a far cry from an imaginary banquet with Lucullus to the New England Saturday night supper of pork and beans which was spread before us that evening. The dish is a survival of the rigid Puritanism which was the affliction and at the same time the making of New England; it is a fast, an aggravated fast, a scourge to indulgence, a reproach to gluttony; it comes Saturday night, and is followed Sunday morning by the dry, spongy, antiseptic, absorbent fish-ball as a castigation of nature and as a preparation for the austere observance of the Sabbath; it is the harsh, but no doubt deserved, punishment of the stomach for its worldliness during the week; inured to suffering, the native accepts the dose as a matter of course; to the stranger it seems unduly severe. To be sent to bed supperless is one of the terrors of childhood; to be sent to bed on pork and beans with the certainty of fishballs in the morning is a refinement of torture that could have been devised only by Puritan ingenuity.
At the very crisis of the trouble in China, when the whole world was anxiously awaiting news from Pekin, the papers said that Boston was perturbed by the reported discovery in Africa of a new and edible bean.
To New England the bean is an obsession; it is rapidly becoming a superstition. To the stranger it is an infliction; but, bad as the bean is to the uninitiated, it is a luscious morsel compared with the flavorless cod-fish ball which lodges in the throat and stays there—a second Adam's apple—for lack of something to wash it down.
If pork and beans is the device of the Puritans, the cod-fish ball is the invention of the devil. It is as if Satan looked on enviously while his foes prepared their powder of beans, and then, retiring to his bottomless pit, went them one better by casting his ball of cod-fish.