Backstabbing in Beaujolais (Winemaker Detective Book 9) Read Online Free PDF

Morgon,” Périthiard said. “I have a lot of respect for Laurent Guillet’s winemaking.”
    “Yes, his vinification processes are simple and traditional and never betray the spirit of his terroir .”
    “I suspect, Mr. Cooker, that you didn’t bring up Pierre Daninos just to make conversation.”
    “True enough,” the winemaker answered, unfolding his napkin and placing it on his lap. “You see, Mr. Périthiard, it isn’t a good idea to show off your success in this region, and I believe that it may even be dangerous to announce your ambitions before you’ve accomplished them.”
    “I understand your concerns, Mr. Cooker, but to be perfectly frank, I don’t give a damn. I have never given a damn.”
    “So why change?” Benjamin said. The winemaker didn’t mean to sound sarcastic. But he was dealing with a stubborn man who used a heavy filter when it came to accepting sound advice. “In any case, it looks like you have a good track record. Just beware. Beaujolais has been called a vin jaloux because it can cause all kinds of jealousies.”
    “You need not worry. You know that I leave little room for chance. You, in fact, are one of my best assets in this adventure.”
    “Let’s make sure everything is quite clear, Mr. Périthiard: I can be of no use to ambitions that are beyond me. I can provide services that will significantly improve the production of Vol-au-Vent wine. It will take time, but we will make the most of the estate. You have a lot of business experience, but not as a neo-winegrower. You will find winegrowing different in many ways, and there will be challenges. It will probably be harder than anything you’ve done before. The costs of operating a wine estate will run well into seven figures, and it will be a long-term proposition.”
    They had long since finished the lentils and headcheese. The waiter didn’t bother to remove their vinaigrette-coated plates, but just plopped down the main course on the red-and-white-checked tablecloth. Périthiard ordered a second bottle of the dark-red Morgon, which Benjamin thoroughly enjoyed. Its aromas of peaches, nectarines, and cherries lost none of their intensity in the mouth. It was refreshing, full-bodied, and rounded, with a long finish.
    The winemaker got back to business. “To do your estate justice, I’ll need a blank check to cover renovations and someone to manage the operations.”
    “I know perfectly well that you are a specialist, Mr. Cooker. When I order a suit, I want something hand-tailored and couture, not something right off the rack. I expect nothing less when it comes to winemaking. I want the Vol-au-Vent estate to showcase a prestigious wine.”
    “So, I’m beginning to see that you envision a dual role for me, Mr. Périthiard: helping you produce that prestigious wine and buffing your image as a négociant . You’ve thought out your strategy. You want to set yourself up in the big leagues. But let me caution you. My expertise is in winemaking, not wine trading.”
    “I presume you are referring to my recent purchase of Maison Coultard.”
    “Yes. You’re aware, Mr. Périthiard, that a négociant doesn’t have to be a winegrower.”
    “True. It’s what I want, though.”
    “I suppose that you imagine you’ll rival Dujaray?”
    “That word might be a bit strong. I wouldn’t exactly call it a rivalry. I’d call it competition, which is always healthy in business. Healthy and even necessary.”
    “Making Cru Beaujolais is one thing, and assembling and trading wine are entirely another, Mr. Périthiard.”
    “But to be honest, you will surely have a strong hand in making Maison Coultard a credible—and enviable—entity.”
    “Granted. But I need to be clear about that. Cru Beaujolais and Beaujolais Nouveau, which will be your focus at the Maison Coultard, I assume, are not the same. A prime vintage Cru Beaujolais can age up to ten years, while Beaujolais Nouveau is less about the wine and more about the marketing.