A glimpse of one of Taillevent's celebrated wine cellars.
"He pushes through a steel doorway into a large cell. The air in the cell is cooler than in the corridor, at sixteen degrees Celsius, and faintly damp. It is floored with gravel. Periodically the gravel is sprayed with water. The gravel allows the moisture to evaporate gradually and humidify the air, which helps preserve the corks."
- A Meal Observed, p. 67
Copyright (C) 2004, 2005, 2006, 2007 by Steve Zimmermann, all rights reserved