History in a Glass: Sixty Years of Wine Writing from Gourmet

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New York times bestselling author Ruth Reichl has pored through sixty-five years of wine articles in Gourmet to select the finest for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the sensual and emotional pleasures of wine. These marvelous essays were written by men and women who not only were on hand to witness wine's boom in the United States, but in many cases helped to foster the environment that made it happen. Among this volume's...
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History in a Glass: Sixty Years of Wine Writing from Gourmet

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Overview

New York times bestselling author Ruth Reichl has pored through sixty-five years of wine articles in Gourmet to select the finest for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the sensual and emotional pleasures of wine. These marvelous essays were written by men and women who not only were on hand to witness wine's boom in the United States, but in many cases helped to foster the environment that made it happen. Among this volume's diverse roster are accomplished food writers James Beard, Frank Schoonmaker, Gerald Asher, Frederick Wildman, Hugh Johnson, and Andre Simon, as well as literary lions less often associated with gustatory pursuits, such as Ray Bradbury. Covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape.
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Editorial Reviews

Publishers Weekly
Gourmet's editor-in-chief peers into the archives for an intriguing perspective on wine-making history since the magazine's 1941 founding. Reichl culls from a cornucopia of famous food writers-Gerald Asher, James Beard, Frank Schoonmaker-and bares an unabashed boosterism for American wines. As Schoonmaker notes in a series of shimmering early pieces, American vintners had a grand opportunity for growth during the war years, with eminent French chateaux under German control, and yet American viticulture was still reeling from the abuses of Prohibition. Moreover, American vintners resisted using indigenous grape varieties, ignoring "the greatest natural grape-growing area on the earth's surface." With time, the second "American Revolution" was achieved, as Hugh Johnson and Frederick S. Wildman Jr. note enthusiastically in articles from the 1960s and '70s. Meanwhile, Gourmet's bon vivants traveled from France's Bordeaux, Burgundy, C te d'Or and Rh ne regions to Germany's Rhineland, Hungary's elusive Tokay and Spain's Sherry capital, Jerez de la Frontera. Hugh Johnson's supercilious essay "The Wines of Italy" (1972) asks sneeringly, "What great wines, if any, are there in Italy?" thus demonstrating the occasional datedness of the pieces. Wines of Chile, Australia and New Mexico have also inspired these literary oenophiles, happily so. (On sale Mar. 7) Copyright 2005 Reed Business Information.
Library Journal
This sampling of columns from the past 60 years in Gourmet magazine touches on many aspects of wine and winemaking. Arranged by topic rather than chronologically, the signed and dated columns are not particularly in-depth but offer enjoyable eyewitness snapshots from a particular time and place. Their authors range from Gourmet's own columnists to notables like Ray Bradbury and James Beard. The first chapter focuses on the devastating impact of Prohibition on American winemaking and its struggles to recover in the late 1930s. Subsequent chapters cover everything from winemaking around the world to the impact of California wines. Editor Reichl (Tender at the Bone), who is currently editor in chief of Gourmet, contributes an introduction (which was not included in the proofs). Public libraries with strong wine history collections should consider adding this book; for all others it is an optional purchase.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2006 Reed Business Information.
From the Publisher
Advance praise for History in a Glass

“A fascinating history of wine culture in America, with an eloquence that spans generations. It’s a great wine primer, and very entertaining. Crack open some claret, fry up some frogs’ legs, and drink in several lifetimes’ worth of wine wisdom.”
–David Lynch, co-author of Vino Italiano and Vino Italiano Buying Guide

“What better way to get an education in the world of wine than taking a stroll through time while reading commentary from Gourmet‘s most important contributors? Not only have many of these writers captured our attention for over forty years, but many of them have profoundly influenced our wine-drinking culture as well.”
–Daniel Johnnes, wine director, Montrachet

“The pages of Gourmet take us on a retrospective journey through America’s ever-evolving love of wine and its terroir; we are drawn to wine because it transcends our humanity, telling our story, exposing our desires, and giving us hope for great vintages to come.”
–Joseph Bastianich, wine director, Otto Enoteca

“A dazzling historical and literary tour of wine and the wine life by some of our wisest, most entertaining professionals. History in a Glass includes a treasure trove of great meals and great bottles. I read it through in one go.”
–Kermit Lynch, author of Adventures on the Wine Route and Inspiring Thirst

From the Hardcover edition.

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Product Details

  • ISBN-13: 9780679643128
  • Publisher: Random House Publishing Group
  • Publication date: 3/7/2006
  • Series: Modern Library
  • Pages: 400
  • Product dimensions: 5.73 (w) x 8.30 (h) x 1.13 (d)

Meet the Author

Ruth Reichl is the editor in chief of Gourmet magazine. She is the bestselling author of Tender at the Bone: Growing Up at the Table; Comfort Me with Apples: More Adventures at the Table; and Garlic and Sapphires: The Secret Life of a Critic in Disguise. She has been the chief restaurant critic of the Los Angeles Times and The New York Times. She lives in New York City.

From the Hardcover edition.

Biography

Take equal parts family history and food history, simmer with humor, and you get Ruth Reichl's irresistible, self-styled genre: the culinary confessional (recipes included). A renowned restaurant critic who left the Los Angeles Times for The New York Times before moving on to the editor-in-chief post at Gourmet magazine, Reichl (pronounced "Rye-shill") understands herself—and human nature—as well as she does food.

Reichl, who arrived at the Times in 1993, changed the way the newspaper reviewed restaurants; her columns were witty, high-spirited, honest, irreverent, and determined, it seemed, to demystify the intimidating world of high-end dining establishments. Although her innovations were maddening to some in the old guard, Dwight Garner, writing in Salon, claimed "Reichl has been a real democratizing force," and lauded her "outsider's perspective about the snobbery and pretension of some well-known New York restaurants, and…the sexism that often confronts women while eating out."

1999's Tender at the Bone: Growing Up at the Table, Reichl's first memoir, was an unsparing look at her chaotic childhood—one that seemed unlikely to produce a first-rate food writer. Reichl's mother, a manic-depressive whom Reichl describes as "dangerous" in the kitchen, was so undone by domestic duties that she poisoned the family with a bacteria-infested dinner meant to celebrate her son's engagement. Reichl got the better of the situation by taking on the cooking tasks herself, and later left New York for California, landing in Berkeley as the co-owner of a collective restaurant and launching a life and that has always revolved around food.

Stylistically, Reichl is a descendant of legendary food writer M. F. K. Fisher, whose essays and memoirs braided personal autobiography with culinary commentary. In Tender at the Bone, Reichl takes the reader from her childhood in New York to her work as a chef in the '70s, her early restaurant writing, and the intersection of her passions for food, writing, and certain men. As The New Yorker put it, "Reichl writes with gusto, and her story has all of the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity."

In Comfort Me With Apples: More Adventures at the Table (2001), Reichl picks up where she left off in the first book, this time covering the dissolution of her first marriage, her father's death, her second marriage, and the birth of her son. The book includes recipes, which may seem incongruous, but for Reichl, for whom all aspects of life—especially the sensual—are interconnected, the combination works. The result is sweet, sad, unruly, and engaging, all at the same time.

Good To Know

To help her sneak undetected into restaurants she was reviewing for The New York Times, Reichl maintained a disguise wardrobe of phony eyeglasses and five wigs.

The cook-turned-critic-turned-memoirist started her working life at the other end of publishing—her earliest job was as a book designer.

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    1. Hometown:
      New York, New York
    1. Date of Birth:
      January 16, 1948
    2. Place of Birth:
      New York, New York
    1. Education:
      B.A., University of Michigan, 1968; M.A., University of Michigan, 1970
    2. Website:

Read an Excerpt

History in a Glass


By Edited and with an Introduction by Ruth Reichl

Random House

Edited and with an Introduction by Ruth Reichl
All right reserved.

ISBN: 0679643125


Chapter One

0679643125|excerpt

Reichl: HISTORY IN A GLASS

Celebrating the Repeal

The Vine Dies Hard

Frank Schoonmaker

It could hardly be expected that a part of the United States which has had as fantastic and extraordinary a history as California, would be anything but extraordinary as far as the history of its viticulture is concerned. A state in which a Mexican general, born a Spaniard, received as his guest a Russian princess who had arrived in America by way of Siberia and Alaska, and protected this Russian princess from the amorous advances of an Indian chief, is no ordinary state. The treatment which the vine has received in California has been exactly as fantastic and as extraordinary as that story, and involves an even greater array of nationalities and events tragic and comic.

In California was planted the largest vineyard in the world, 3,060,000 vines that never produced anything worth drinking. California also boasted the largest small vineyard, a single vine planted in 1783 by a Mexican woman named Maria Marcelina Feliz, and known to have yielded upward of five tons of grapes. The European vine was introduced into California in 1770 by Franciscan missionaries, who brought over with them what were supposed to be Malaga cuttings and planted them around their missions from San Diego up the old Camino Real as far as Monterey and Sonoma. But the grapes they planted were not of any very good variety, and the wine they made was nothing to boast about.

We can safely say that when the Forty-niners arrived on the coast, they found no very good wine awaiting them. People of almost every nationality made a contribution of some sort to early California wine-making. A Hungarian nobleman and a Finn were leading pioneers; Chinese labor was used almost exclusively in the vineyards until 1890; a member of the Japanese royal house was, for several decades, the owner of one of the state's best vineyards; German emigrants became winemakers; a score of leading Frenchmen planted vines and gave their vineyards French names; and a large part of California's present wine production is in the hands of Italians. Thus a sort of viticultural League of Nations has existed in the state, with almost every race that played a part in the building of America contributing its penny's worth to the creation of California's vineyards and wines.

Among these strangers who appeared on the scene was a remarkable individual who came as Count Agoston Haraszthy, but presently had Americanized himself into plain Colonel Haraszthy. He introduced, it is said, the Zinfandel grape; and the cuttings of this variety, carried off and planted all over the state, undoubtedly changed the whole trend of California viticulture. It became an industry and began to grow like the prairie towns of the same period. California made up its collective mind to "go places," and the familiar American cycle of boom-and-bust was under way.

The "bust" was due to perfectly evident causes. The first boom lasted a little more than ten years. Most of the get-rich-quick planters knew very little about grape varieties, and still less about wine. Huge crops were harvested, but the wine was poorly made, and found no ready market. Then, to cap the evil days, the phylloxera arrived, that parasite which devours the roots of grapevines. The disastrous effects it had on the vineyards of California were hardly less than those it wrought a few years later on the vineyards of France. Whole vine- yards were wiped out and abandoned; all conceivable remedies, from those of science to those of witchcraft, were tried, with little or no success.

But the vine dies hard. By 1876 in California it was on its way back. The resurrection was due largely to the efforts of two individuals, Professor George Husmann and Charles A. Wetmore. Professor Husmann was America's first wine technician of real consequence, and did more than any other person in this country to develop the phylloxera-resistant roots on which not only all California wine grapes, but virtually all European wine grapes as well, are now grafted.

Mr. Wetmore's contribution to the second boom now about to begin was that of a vast enthusiasm and a better knowledge of grape varieties which he had acquired on his pilgrimage through European vinelands: Returning from that tour, he labored to impart this enthusiasm and this knowledge to the wine producers of California. Those whose interest in vineyard culture was not altogether speculative soon began to plant good grape varieties. There were also people of independent means who began to produce fine wine as gentlemen wine growers; and thanks to the cheap Chinese labor which was then available, acre after acre along the steep slopes overlooking the Sonoma, Napa, and Santa Clara valleys was cleared of brush, plowed, and planted in vines. Storage cellars were dug back into the hills; and big, cool, thick-walled stone wineries began to spring up all over northern California. A good many of these carried simply the names of their owners; others were given classical or purely fanciful or foreign names.

There must have been a hundred such vineyards, within fifty or sixty miles of San Francisco Bay, that were relatively famous in 1890, and even more famous at the turn of the century. Some had changed hands, but most of them were going their sound and prosperous way in 1910. A decade later, the cultivation of a fine vineyard had become a millionaire's or a bankrupt's occupation; and all but a pitiful few of the great wine names of California had disappeared.

It is difficult, across the chasm of twenty-five years, to see national Prohibition as the better California vintners saw it. One of the principal arguments of the Prohibitionists was that essential foodstuffs were being diverted by the liquor industry; but wine grapes are not raisin or table grapes, and what could the growers do with wine grapes except make wine? Good wine grapes are grown on hillsides where little else, least of all cereals, will grow; then why were vines torn up which had taken a decade or more to come into full production? The wine growers of California had seen their fathers make wine, and their friends and their fathers' friends drink it without drunkenness, and with real enjoyment. It is not a pleasant thing to be told, when you have loyally and honestly pursued an occupation which has been honorably regarded since the beginnings of human literacy, an occupation which your father and grandfather pursued before you, that your occupation is criminal. But that was the law. So the upland vineyards were uprooted, and the equipment and the cellars were allowed to fall into disrepair.

It looked at first as though Prohibition meant the end of the wine-grape industry in California--but not for long. California farmers actually found it profitable between 1915 and 1934 to plant one hundred thousand acres of red-wine grapes.

Now a word about the grapes that were planted during this period. The public in the East wanted and demanded what were euphemistically described as "juice grapes," and was prepared to pay fancy prices for them. These home winemakers knew little about wine and less about grapes. As it happens, almost all of the fine-wine grapes of the world are small, thin-skinned, fragile, and not particularly prepossessing. They ship poorly. On the other hand, the thick-skinned, tough, common varieties--Alicante Bouschet, Mataro, Carignane--travel well; and it was these which the winemakers of New York, Philadelphia, and Boston wanted and secured. As a result, hundreds of acres of superior wine grapes in California were torn up and replanted in these varieties, which never could yield, even under the best conditions, anything but mediocre wine.

The damage Prohibition did to California is not likely to be repaired for another fifteen or twenty years. With a few notable exceptions, those who had created the traditions of wine producing in California, and had maintained its standards, did not survive Prohibition. The industry fell inevitably into less scrupulous hands. The decline in the quality of California table wine is partially due to this. Also, let it be remembered, the poor-quality grapes that were planted during the Prohibition era to satisfy the demand of the home wine-makers are still there, still producing.

How long it will take for the wine industry of California to recover from Prohibition and its succeeding evils is difficult to estimate. This hoped-for recovery has been further delayed by the mistaken policy which many of the wine growers adopted after Repeal. Instead of frankly admitting at that time that there was almost no sound, well-aged wine on hand in this country, California's wine industry decided to brazen it out; no more dishonest and disastrous policy was ever adopted by a major industry. Wines that were poor, unsound, artificially "aged," artificially flavored, misrepresented, and mislabeled became the rule rather than the exception on the American market. It is to our everlasting credit that we recognized these for the frauds they were, and turned instead to cocktails and highballs. California wine producers have gone through difficult years since the end of Prohibition, but most of the difficulties were very largely of their own making.

Since 1936 and 1937 the situation has changed remarkably and for the better. The intelligent producers of California have begun to plant fine-wine grapes, to make their wine with vastly more attention and care, and to put out wines which are quite able to hold their own against all but the really great wines of Europe.

This country for just and valid reasons condemned the California wines that were being marketed in 1934 and 1935. For no less just and valid reasons, we should now welcome with open arms the excellent California wines which are being produced today; for the vine, at long last, is beginning to receive in the better California vineyards the respect and study and loving care which it deserves, and which it can so richly reward. April 1941


Excerpted from History in a Glass by Edited and with an Introduction by Ruth Reichl Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents


Introduction   Ruth Reichl     XI
Celebrating the Repeal
The Vine Dies Hard   Frank Schoonmaker     3
American Names for American Wines   Frank Schoonmaker     8
Return to the Native   Frank Schoonmaker     13
Vin Ordinaire in America   Frank Schoonmaker     20
San Francisco   Frank Schoonmaker     30
Wine and War
New Wines of France   Frank Schoonmaker     53
Return to Bordeaux   Frank Schoonmaker     58
Red Wines of the Cote d'Or   Frank Schoonmaker     64
R.N. 7: Wines of the Rhone   Frank Schoonmaker     68
Champagne   Andre L. Simon     74
Vintage Tour   James Beard     85
La Vendange   Frederick S. Wildman, Jr.     107
Great Whites
The Last Kellermeister   Everett Wood     117
Thirteen Rows of Baiken   Everett Wood     127
Viennese Memoir   Lilian Langseth-Christensen     135
The Wines of Hungary and Austria   Hugh Johnson     139
The American Revolution
The Wines of California   Hugh Johnson     155
Fine Winesof California   Frederick S. Wildman, Jr.     162
The Judgment of Paris   Gerald Asher     177
Salut!
Advice   Hilaire Belloc     187
America's Madeira Tradition   Roy Brady     197
Our Christmas Madeira   Nardi Reeder Campion     206
Let's Ration Water   Iles Brody     212
A Modest Cellar   Roy Brady     218
Dandelion Wine   Ray Bradbury     227
Pinot Noir: A Love Story   James Rodewald     230
Cinderella's Bottle   Kate Coleman     233
A World of Wine
The Wines of Naples   Frank Schoonmaker     241
The Wines of Italy   Hugh Johnson     247
The Two Faces of Chianti   Gerald Asher     257
Hints of Grand Things to Come   Gerald Asher     265
On Sherry   Hugh Johnson     270
Adrift on a Sea of Vines   Gerald Asher     281
Upstarts Down Under   Gerald Asher     287
Chile's New Golden Age   Gerald Asher     299
Spain's Big Secret   Gerald Asher     308
Silent Revolution   Gerald Asher     316
A Nose for Quality   Chandler Burr     324
Vintage Years
Washington State Comes of Age   Gerald Asher     333
Celebrating Oregon's Pinot Noir   Gerald Asher     344
A California Original   Gerald Asher     354
The Son Also Rises   James Rodewald     365
Generation Next   William Hamilton     369
Notes on Contributors     373
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