The Claret Jug
by Terry Betteridge on September 30th, 2011
My desk is a mess. Today, a walrus, ivory tusks and all, stares at me from where paper and counter should be, but I’m tickled; he reminds me of my departed springer and a silly question from one of my kids.
“Pop, you’re not going to melt this pitcher are you?” A fabulous, grape vine wrapped ewer, made in the 19th century, was his concern; heavy as lead; but it showed how little, so many kids today know of the great objects of art whose use makes them all the greater a wonder.
In Paris, is a somewhat fusty, bastion of the French culinary art called, La Serre; and on a high line of shelves, is a vast collection of wine jugs. Some are characters, like the walrus, but most are simply elegant deliveries of one of the greatest French treasures: the Bordeaux. After a suitable fondling of the sensuous, high shoulder of an unmistakable region’s bottle, ritual decantation aereates the heavy wine into the “Claret Jug.” The very best wines, pour into and out of these elegant vessels.
No, we do not melt wine ewers.