Forkful of Gamay
For the very last decuvage of the season, the boys down at the Puzelat -Bonhomme operation decided that the visiting gringo was just the guy to get in the tank and scoop out the grapes. The idea is to shovel out 40 hectoliters of sodden, semi-fermented berries (that's 4000 liters) that have been happily bubbling for ten days or so, while their sugar turns into alcohol. The poor bastard in the tank uses a pitchfork to fill one plastic tub after another. These are then carted off to the pressoir to be mechanically trampled. The carters have far less work to do than the forker, and they delight in looking down into the tank and abusing the sweaty and fitness-challenged shoveler within. One tends to get covered in a good amount of wine.