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- Roberto (l) from La Alameda de Hercules and his army buddies (and my wine drinking and flamenco buddies) on the train from Sevilla to El Puerto de Santa Maria (my stop) and San Fernando (their stop). Photo by Gerry Dawes 1969.
Before I was stationed in Spain in the United States Navy, my experience with wine—except for plying girlfriends back in Illinois with the occasional bottle of pink “Champagne”—came in California in the mid-1960s. On weekends on the mystical white beach at Carmel, with my buddies—all of us students at the Defense Language Institute at the Presidio of Monterey—and I shared the jugs of cheap California wines, along with bread and cheese from the Mediterranean Market in the village.
One night under Monterey’s decaying old wharf, I helped two others polish off a gallon jug of Mountain Red—with miserable results. And once in a while on a payday weekend, I would splurge on abalone and a bottle of Almaden Emerald Riesling or some such at a restaurant on Monterey’s then-not-so-touristy Fisherman’s Wharf or have spaghetti and a wicker-wrapped, aptly-named fiasco of Chianti on Cannery Row, which at that time still had vestiges and whiffs of John Steinbeck’s time.And, one August weekend in 1967, surrounded by a bristling, rifle-armed, weekend warriors of soon-to-be-sent-home National Guard Troop (for a rock concert?), we watched and listened in wine-soaked reverie at the Monterey Pop Festival as Janis Joplin, Big Brother and the Holding Company, The Who, Jefferson Airplane, The Grateful Dead, Jimi Hendrix, Canned Heat and Otis Redding became international stars right before our mesmerized eyes and passed into legend.
At Southern Illinois University I had sporadically pursued a journalism major until 1965, when the Lyndon Baines Johnson-led United States government—opting first, or course, for those “who had not worked continuously towards a degree”— decided that they needed even more carrion candidates for Vietnam. I volunteered for the Navy as soon as I felt the hot breath of my local draft board breathing down my neck. To avoid the possibility of two years of infantry duty and possible death (certain in my mind), I enlisted for four years of life in the Navy, astutely calculating that aircraft carriers didn’t normally invade Vietnamese rice paddies.
Ironically, I damned near died from a bout with spinal meningitis that I contracted during basic training at Great Lakes Naval Station, where recruits were allowed some four hours sleep a night, which greatly contributed to a meningitis epidemic among them during that epoch. (In the middle of the night, we took turns guarding a laundry room, just in case, we surmised, the Viet Cong somehow managed to penetrate the heartland in the dead of a Lake Michigan winter to stage a surprise laundry raid).
After a four-month stay in the hospital, on the telephone I pestered the Navy bureaucrats in Washington until they sent me to the Defense Language Institute at Monterey, California, where I miraculously graduated as a poor-to-mediocre linguist. I left Monterey barely conversant in pidgin military Russian, but did learn to sing a transliterated version of “Dixie.”
After graduation, we were transferred for several months to Defense Department’s Top Secret Security School in San Angelo, Texas, a training assignment made memorable by a monumentally ignorant Chief Botswain’s Mate, who lined up a mostly college-educated crew of linguists and threatened to charge us for mutiny for failing to show up for a useless meeting after an all-night class. He punctuated his blustering by proclaiming the “ignorance in Botswain’s Mates went out with the sailing ships,” which caused the incredulous officers watching this absurd, worthy-of-a-M.A.S.H.- episode performance to stifle guffaws. The mutiny squelched, we survived to graduate. Just before we graduated, one day in class when my field assignment was announced as Spain, someone blurted, “You lucky bastard!” As it turned out, life’s lottery had handed me a winning ticket. As soon as class was over, I went straight to the base library and checked out the few books I could find on Spain.
Rota, January, 1969. Photo by Gerry Dawes.
Because of the military’s infinite wisdom and logic-defying precision, I was assigned for two years to the Rota Naval Base in Andalucía, from which periodically I was sent out riding the plane captain’s seat of antiquated, 1950s’ vintage, un-armed airplanes, including the great swept-wing hog, the A-3 Skywarrior, a converted fighter-bomber. Staging out of Greece and West Germany, we flew on electronic eavesdropping missions off the coasts of Egypt, Libya, East Germany, Poland, and Russia. It was my job to listen on a radio receiver and tape Russian military conversations. The first time I heard a MIG on our tail pretending to lock on with a missile, which would have turned us to toast in just a few seconds, I momentarily longed even for a rice paddy. Nevertheless, during my two-year tour of duty in Rota, between flying missions, I had time to begin discovering Spain and I began to develop an afición, a passion, for the country that has continued to grow for more than 45 years.
I was glad, deliriously glad, to be in Europe and not in Vietnam. By August of 1968, a year after that momentous Monterey Pop Festival, I found myself in a steamy second class train car rattling south through Andalucía towards El Puerto de Santa María with a group of Spanish conscripts, who would become my friends over the course of that summer as we traveled back-and-forth between our respective military assignments in Cádiz province and weekend R & R in their beautiful, mystical Sevilla, the quintessential city of southern Spain, which was rapidly becoming my adopted hometown.
On that slow rocking train in southern Spain, Roberto, one of my new Spanish soldier friends—most of whom came from La Alameda de Hércules, a Sevilla working class barrio—taught me how to cut a V-shaped wedge out of either side of a cork pulled from the label-less bottles of coarse, ice-cold, red vino corriente that I would purchase at station when the train stopped in heat-baked Utrera, south of Sevilla. Roberto would shove the cork back in the bottle and pass the wine around for all to share bota-style, each in turn tilting up the bottle and allowing the wine to flow in a stream into the drinker’s mouth without allowing the bottle to touch his lips. During the summer of 1968, I nearly mastered the art of hitting my mouth with a stream of red wine while standing in the passageway at the end of the swaying train car, through whose open doors warm air gushed, considerably increasing the degree of difficulty.Soldiers on a Train: Roberto, far left, second right, soldier holding the bottle with the cork in the bottle with a V-cut in the cork.
Roberto.
Wine-stained shirts and few bottles of wine were a small price to pay for many hours of the conviviality of these fun-loving Spanish soldiers. In addition to learning a modicum of unorthodox wine-drinking etiquette from Roberto and his friends, I picked up some Spanish by osmosis and was treated to impromptu flamenco singing accompanied by the staccato rhythms of my friends clapping palmas (which they also taught me). I was also given a share of Roberto's mother's superb tortillas españolas (Spain's classic potato omelettes that are sliced into wedges and eaten cold—then a traveller's staple in Spain). Each week, when we arrived in Sevilla, Roberto and his friends told me which train they would be taking back to their base in San Fernando. No matter what shape we were in after drinking multiple bottles of wine on the two-hour train ride, my new amigos always made sure I got off at El Puerto de Santa María, the great sherry town on the bay of Cádiz, where I would catch the shiny little local train to nearby Rota. There were big abrazos (embraces), waves, and good wishes from my new-found friends as I dis-embarked, then they were back to clapping and singing flamenco as their train creaked to life and rolled on to San Fernando, two stops down the line.
The sharp, metallic, chilled wine--which tasted far better with the good tortilla, Spanish olives, and rough country bread--was never more than poor to mediocre, but it was the camaraderie and conviviality of Roberto and his Sevillano friends sharing their food, songs, jokes, and stories with me that made those train trips so memorable and the ordinary wine and food a feast. On those wonderful “wild and weary” train rides through tawny summertime Spain, I also learned an indispensable rule about drinking vino—the most important thing about any bottle of wine is the people surrounding it. And in the process I developed a passion for Spain, Spaniards, and Spanish wine and food that has endured to this day.
My experiences with those Spanish soldiers set the tone for the stories that follow.
Gerry Dawes©2017
gerrydawes@aol.com
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Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
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