Ray Guy

Ray Guy, the great Newfoundland writer, has died.  Spent a few insane nights drinking in his company back when Mary Walsh was running a branch of the El Farolito on Pennywell Road.  Here is a review I wrote of one his books,

That Far Greater Bay

Before the original, 1976, publication of That Far Greater Bay there was consensus that its author was Newfoundland’s best journalist and, while they were and are admittedly few, among its leading literary stylists.  On reissue by Flanker Press the same holds true. Though he publishes less frequently he remains our great satirist.  And all now agree that Mark Twain could fairly be said to be the United States’ Ray Guy.

The newspaper and magazine pieces collected here were sagely edited by Eric Norman. If you haven’t read them for a time you will have forgotten their concision.  The lushness of the language (it is a word worshipper who tells of “the fructivity at Clarenville”), and the courage of the thought makes them larger in memory.  They were crafted with a newspaperman’s discipline. Lesser bay-born commentators aim Guy high but are too pompous and prolix to pull it off.  This stuff is short and sharp, and funny, terrifically funny. There are those on whom Guy grated, but even they must concede that the man is an astonishingly good and original writer.

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Flippers

I have a  piece in Macleans about seal cookery.

Ed vs. Ed

Here’s a fun discussion I had with Ed Roberts in the latest edition of the Newfoundland Quarterly.  It concerns Greg Malone’s new book, “Don’t Tell The Newfoundlanders”.  I believe I think more highly of the book than does Mr. Roberts.

Suitcase Clones

Such clippings feature in Easy To Like http://www.princeofpinot.com/article/1268/

Review of the Paperback Edition

Edward Riche’s new novel is Easy to Like

July 12, 2012. 4:24 pm • Section: Books, Entertainment, Food

Posted by:
Peter Darbyshire

Edward Riche‘s Easy to Like is a rich and textured blend of a story. It begins with a sustained explosion of wine snobbery as it follows Elliot Johnson, a struggling winemaker who’s perpetually in search of the perfect taste but must work as a Hollywood hack screenwriter to make ends meet. The parody of Hollywood leads naturally to a mouth-warming satire of CanCon, as Elliot, through a series of absurd and almost laugh-track circumstances, winds up working as a CBC programming exec. There are subtle hints of romantic black comedy and middle-aged melodrama, as well as some sweet notes about Canadian identity itself, that add to the mix without overpowering it.

The overall experience of the book transcends its individual flavours, though, as it will leave readers savouring its questions about artistic creation in a world that is preoccupied with superficial labels and commercial demands to reach the broadest possible audience at the expense of taste itself – of finding something that is universally “easy to like.”

Also, you’ll get drunk just from all the references to great wines in this book.

pdarbyshire@theprovince.com

Gala

Some foolishness here  gala_nq   I wrote about attending one of those Arts Galas that so disturb the Prime Minister of Canada. It’s featured in the latest Newfoundland Quarterly.

Writers Trust Gala

“Good Guys on the California Dime”

For your listening pleasure, Sean Panting’s “68A”.  The song is an account of Sean’s turn playing a hooligan from Push Through in the film “Rare Birds”, the screenplay of which I wrote based on my novel.

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With its “Hurry up and wait!” refrain this should be THE song about filmmaking.   It’s from Sean’s record “Pop Disaster”

Radio Interview with Shelagh Rogers

Thought this was a good interview.

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Bear

About halfway between where I was born and where I live now,

In Greenspond

Vintage

The simultaneous arrival of two subsequent vintages, 2008 and 2009, of wines from a grower and maker in Burgundy, demands comparisons. Thierry Glantenay, with holdings in Volnay and Pommard is new to me but debuts near the top of my charts.  From what I’ve tasted thus far, the ready-to-drink simple “bourgognes” (young or declassified vines, batches not worthy of higher designation), we are in the glorious realm of small producer Burgundy, real terroirist stuff.   Both vintages have polish, both have red berry notes, raspberry and, a little less so, partridgeberry. The 09, though, has a dollop of black fruit on top of this, like ripe plum.  The profile of a the 08 is stony, the 09 earthy.  Gravelly things in the 08 versus fungal, sous bois things in the 09.  There is something more “sappy” in the 09s and more “leafy” in the 08s.  2009 is generally rated the “better” year but I prefer to think of them only as different. (Some vintages are utter busts, some are exceptionally good but most are better considered an account of a particular time at a particular place.)

There is no intrusive oak in these examples so I venture they were raised in older barrels.  The 09 is, predictably, closed and needs a few hours in the decanter to reveal itself.  When opened the 09 had a faint whiff of cabbagey ferment, like good beaujolais cru, that blew off.  I find that tends be a good sign in best wines made from pinot noir and gamay,  Some would say it’s a flaw, indicating the presence of excess mercaptans.  I speculate wildly that the correct, judicious measure of that might be an essential thing, merely indicating less intrusive making. I know mercaptans are too “heavy” to “blow off” but something is happening.

Volnay

There is nothing grandiose or obvious about these wines.  They are clean and lithe and subtle.  They don’t show themselves without the context of food.  I shall be accused of abject flakiness but I think this kind of drink only finds its full expression at the convivial table.  They are not flamboyant enough for a restaurant list other than the simplest bistro.  They are suited to home-cooked fare shared with family and friends. The Volnay Premier Crus, after a few years keeping, will have a lot more glamour in the glass.

Skin the rabbits.

Addendum: Another sampling of the 2008 Bourgogne (from my relatively cool cellar) with attention to evolution in the air demonstrates the wine needs, at the very least, 2 to 3 hours in the decanter.  Transformation over that period was remarkable.