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9 of 9 people found the following review helpful:
5.0 out of 5 stars
The pursuit of happiness, May 3, 2004
The preface to Passions quotes John F. Kennedy's toast to a group of Nobel laureates that "this is the most extraordinary collection of talent, of human knowledge, that has ever gathered together in the White House -- with the possible exception of when Thomas Jefferson dined alone." James Gabler's unusual biography pays tribute to Jefferson's palate as well as his mind. Certain to succor the most serious oenophiles, it contains encyclopedic data on Jefferson's cellar and interesting trivia on the era's wines, many of which were far more distant in evolution from their modern incarnations than is often supposed. Moreover, by documenting the passion with which Jefferson devoured the world's great wines, Gabler offers an engaging perspective on the genius Jefferson manifested in all of his pursuits. Passions depicts Jefferson at leisure and does not emphasize his career as statesman except when necessary to develop the narrative. Nor does it address the controversy over Jefferson's moral character ignited by his complicity in slavery, a pointless debate which lamentably fixates modern revisionists. But despite its limited scope, in offering a more vivid account of Jefferson the man, Gabler's research probes certain mysteries about Jefferson's public life, particularly the question why, following his legendary work as a founding father of the nation, his Presidency was less successful. Gabler's Jefferson is a loner whose widowing as a young man left him heartbroken and somewhat estranged from the nation he sired. He sought comfort in a sort of exile across Europe, never quite establishing a home but immersing himself in the best of what its cultures offered. From Gabler's account, one surmises that Jefferson could have retired happily in that fashion but returned to Washington when duty obliged him to serve as Secretary of State, and then as President. Gabler's final chapters describe with mouthwatering clarity a series of dinners which Jefferson hosted in the White House for friends and fellow statesmen, which he funded personally despite his dwindling wealth. He served wine after dinner, but the meals retained about them some elements of the colonial frontier, with cider or porter's ale accompanying the food. At one such dinner, an invitee expressed surprise at receiving an invitation requesting the "favour of his company" on behalf of "Thomas Jefferson," rather than "the President of the United States." As such details suggest, these chapters are interesting evocations of a time when Americans' aversion to the trappings of entrenched power remained visceral. Gabler's accounts of these evenings also leave one warmed that a man so monumental as Jefferson seemed most content gathered around a table with old wine and old friends.
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
A Most Unusual Work, July 21, 2002
Author Jim Gabler does Jefferson wine evenings at Monticello on occasion. I have yet to catch him there, but not for trying. It is my understanding that he has a passionate hobby in the historical antecedents for wines and from this standpoint, this book succeeds remarkably. Extremely well documented - he has found items as obscure as the inventories of not only the wines Jefferson ordered during his travels, but sometimes the exact foods he ordered for specific evenings....(50 oysters and a half bottle of wine at the Amsterdam Arms...and repeated the feat the next night with a friend). There are maps, engravings, modern photographs, historical details.....a wonderful book detailing a great wine connoisseur's travels in search of the meticulous details of the art. And it's all laid out for you to enjoy or replicate as you may....or imagine what it would be like to travel, explore, dine, and taste as Jefferson or Gabler.
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
Historical perspective on wine and Jefferson, October 20, 1998
By A Customer
This book recounts Jefferson's travels and passions for wine. It is a fact that many of his favorites are still famous today. (Hermitage La Chappelle, Yquem, Lafite) Seeing these names through his eyes is fascinating, and reading about his difficulty with storage and shipping sounds all too familiar. The book gets off to a very slow start; too much statistical detail on each dinner. But it gradually becomes absorbing, and charming. A quaint historical document.
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