Oenophilia

An essay by Dr. W, as provided by Megan Vogel.
Photograph by Megan Vogel.

I gazed thoughtfully at the dark emerald beaker, turning its smooth surface in my gloved hands. The dim light in my laboratory gave it an eerie, dull glow. How important this simple tool would be in my plan–the results of today’s trials would be sealed inside, until I was ready to release its devastating tonic.

The wooden door at the entrance of the room groaned open, as the key component of the mixture was hauled in. Devious amethyst devils grinned up at me from their clusters, prepared to commit themselves to the greater cause and bursting with vitality. I gave an approving nod as they were carried past me to the huge, stainless steel tank. In short order and without a sound, they jumped to their demise, their fat bodies plummeting into the dark, cold void. One on top of the other, their skin burst open as they slammed against one another. The pile was growing higher and the crushing weight of additional bodies obliterated those at the bottom. A gurgling noise began to rise from the depths, as the vital fluids oozed out of the corpses, and a thick, pungent aroma filled the small room.

To read the rest of this story, check out the Mad Scientist Journal: Spring 2013 collection.

Dr. W is an oenologist, residing in Paso Robles, California. Though fully aware of the dangers of viniculture, Dr. W has made it his life’s work to perfect the anaerobic process and different stages of fermentation. In his free time, he sells repurposed wine bottles via his shell corporation, All Bottled Up.

Megan Vogel is a marketing professional, living in Atlanta, Georgia. She is known by friends and coworkers for her passionate love of wine–both local and global. Megan was inspired to write after hearing about Mad Scientist Journal from its editors and having attended an educational class on wine.