But, fortunately, Heaven rewards us with many agreeable prospects and adventures by the way; and sometimes, when we go out to see a petrified forest, prepares a far more delightful curiosity in the form of Mr. Evans, whom may all prosperity attend throughout a long and green old age.
III
NAPA WINE
I was interested in Californian wine. Indeed, I am interested in all wines, and have been all my life, from the raisin wine that a school-fellow kept secreted in his playbox up to my last discovery, those notable Valtellines that once shone upon the board of Cæsar.
Some of us, kind old Pagans, watch with dread the shadows falling on the age: how the unconquerable worm invades the sunny terraces of France, and Bordeaux is no more, and the Rhone a mere Arabia Petræa. Château Neuf is dead, and I have never tasted it; Hermitage—a hermitage indeed from all life’s sorrows—lies expiring by the river. And in the place of these imperial elixirs, beautiful to every sense, gem-hued, flower-scented, dream-compellers:—behold upon the quays at Cette the chemicals arrayed; behold the analyst at Marseilles, raising hands in obsecration, attesting god Lyæus, and the vats staved in, and the dishonest wines poured forth among the sea. It is not Pan only; Bacchus, too, is dead.
If wine is to withdraw its most poetic countenance, the sun of the white dinner-cloth, a deity to be invoked by two or three, all fervent, hushing their talk, degusting tenderly, and storing reminiscences—for a bottle of good wine, like a good act, shines ever in the retrospect—if wine is to desert us, go thy ways, old Jack! Now we begin to have compunctions, and look back at the brave bottles squandered upon dinner-parties, where the guests drank grossly, discussing politics the while, and even the schoolboy “took his whack,” like liquorice water. And at the same time, we look timidly forward, with a spark of hope, to where the new lands, already weary of producing gold, begin to green with vineyards. A nice point in human history falls to be decided by Californian and Australian wines.
Wine in California is still in the experimental stage; and when you taste a vintage, grave economical questions are involved. The beginning of vine-planting is like the beginning of mining for the precious metals: the wine-grower also “prospects.” One corner of land after another is tried with one kind of grape after another. This is a failure; that is better; a third best. So, bit by bit, they grope about for their Clos Vougeot and Lafitte. Those lodes and pockets of earth, more precious than the precious ores, that yield inimitable fragrance and soft fire; those virtuous Bonanzas, where the soil has sublimated under sun and stars to something finer, and the wine is bottled poetry: these still lie undiscovered; chaparral conceals, thicket embowers them; the miner chips the rock and wanders farther, and the grizzly muses undisturbed. But there they bide their hour, awaiting their Columbus; and nature nurses and prepares them. The smack of Californian earth shall linger on the palate of your grandson.
Meanwhile the wine is merely a good wine; the best that I have tasted—better than a Beaujolais, and not unlike. But the trade is poor; it lives from hand to mouth, putting its all into experiments, and forced to sell its vintages. To find one properly matured, and bearing its own name, is to be fortune’s favourite.