All Things Biltmore • 08/08/19
Written By Jean Sexton
In honor of hosting Downton Abbey: The Exhibition, November 8, 2019– April 7, 2020, we thought it would be fascinating to look at Downton Abbey—and Biltmore’s own history—through the lens of a wine bottle.
We know that George Vanderbilt was a thoughtful wine collector in his own right, and he also relied upon the services of professional wine purveyor Alexander Morten who was well-known for his excellent taste and recommendations.
To learn more about the process of procuring and preparing wines in the late 19th century, we turned to Jeff Plack, business development manager for Biltmore Wines and a wine aficionado in general, to “pour out” what he knows about the subject.
“I love the fact that in the new Downton Abbey feature film–and in many episodes of the six-season PBS Masterpiece series—the characters were sipping wine at some point,” said Jeff. “Wine consumption was a direct measure of one’s wealth in that era and it was not unusual for large estates to have thousands of bottles in their cellars. At that time, the wines were mostly French.”
Jeff explains that Carson, the Crawley family’s beloved butler in the series, would have been largely responsible for the wines served at Downton Abbey.
“The family might have taken an active interest in wine,” Jeff said, “but the butler was generally the person who oversaw the supply and prepared the wines for the dinner table.
In one episode of the series, Carson is seen decanting wine using an interesting contraption.
“It’s appropriately called a decanting machine or cradle,” said Jeff. “The cradle holds the wine as someone turns a crank which slowly pours the wine out of the bottle.”
In the scene, Carson is using a lighted candle behind the bottle to help him see any sediment in the wine. This technique, along with a piece of muslin over the decanter, would help filter out impurities.
For wealthy households like the one depicted in Downton Abbey, the variety of wines consumed at dinner made a circle of sorts.
“Evenings would usually begin with port or sherry and possibly a glass of champagne as an apéritif,” said Jeff. “Each subsequent course of the dinner would be paired with a different wine.”
According to Jeff, wine pairings were different than the ones we make today.
A common practice of the era was to serve a white Burgundy (generally a Chardonnay) with the first course and then a red Bordeaux with the main meal.
“It was less about the science of which wines ‘go with’ or complement which foods, and more about wines that they preferred,” Jeff said. “For dessert, they would move back to something like port, similar to our Mariporta Red Dessert Wine, and then end with sparkling wine again; a happy circle of wine life.”
With modern winemaking techniques, we no longer need to use decanting machines and filters, and though we enjoy pairing wines based on qualities such as acidity and tannins, we also love complementing favorite flavors with wines we enjoy.
Savor Biltmore wines
Join us at the Winery for complimentary tastings of our award-winning wines. You can purchase Biltmore wines at most estate shops or online. In addition, experience Downton Abbey: The Exhibition hosted in two locations on estate grounds, November 8, 2019–April 7, 2020.