Posted: 14 Apr 2014 - David Lebovitz
I’m not sure how I discovered Lillet, an
orange-infused apéritif wine, made in a town on a road between Sauternes and
Bordeaux, but I remember driving through the area and making my friend screech
to a halt when we (almost) passed the Lillet factory.
Factory probably isn’t the best
word, but macerbatorium probably sounds a little dodgy, but when we walked in,
we found ourselves in front of an astounding amount of oranges and shards of
bark, bobbing up and down, as they macerated in vats of wine. While that was
certainly a riveting sight, equally enticing was the silver daddy who was very
easy on the eyes, who took us through the facility, explaining the process of
making the famed apéritif wine, then joining us for a little dégustation.
It was hard to concentrate on the
beverages clinking in our glasses, but I did my best. (I swear.) And I bought a
bottle as a souvenir, likely as a pretext for letting us snap a picture of the
two of us together, which had a hollowed place over my desk for well over a
decade. I don’t know what happened to that picture, but I still pine for Lillet to this day. Interestingly,
it’s rare that you find Lillet served in Paris and if you ask around, you’d be
hard-pressed to find very many people in town that even know what it is.
(Readers of The Sweet Life
in Paris know what I was served the first time I tried to order
it in a café, which
I’m still living down.)
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