Reviewed: Compliance directed by Craig Zobel

Ann Dowd, Dreama Walker and Pat Healy star in this unsettling indie thriller.

Every time there is a column or survey which concludes that the world no longer needs its critics, I feel a little less at home in the world. I make use of criticism all the time. Aviator longa, vita brevis, I always say. Or at least I will now.

Compliance, by Craig Zobel, is a film about a prank phone call made to a fast food restaurant. The caller claims to be a police officer, and instructs the store manager Sandra (Ann Dowd) to strip-search a young female employee (Dreama Walker) whom he claims stole money from a customer. Eager to please, Sandra – by a long stretch the most nuanced character in the film – is compliant. She forces the young cashier to undress and confiscates her clothes. When “Officer Daniels” asks her to draft in her half-drunk fiancée, she conforms again. The victim falls silent. The inevitable catastrophe is set it motion.

Compliance repeatedly flaunts its authenticity. The preamble reminds us of the experiments by Stanley Milgrim, who aimed to provide objective confirmation that human beings will inflict horrors upon their neighbours when instructed to do so by a figure of authority. “INSPIRED BY REAL EVENTS” flashes across the screen. Zobel establishes a believable setting and collection of characters amid the smoke and grease of a fast food chain, then proceeds to stretch that credulity across 90 unsettling minutes.

As Sandra becomes instrumental in the captivity, strip-search, degradation and eventual assault of the 19-year-old Becky, it becomes clear the film is less interested in locating culpability, and more in the tedious destruction of a young woman's dignity. The narrative end game is clear from the trailer – or the first time our mystery caller uses one of many phone sex clichés: “What is she wearing right now … describe it to me”. Waiting for Godot was never this depressing. The question of culpability when all acting agents are – to some degree – compliant in the crime, identifies a grey area in jurisprudence and throws into relief our need to please authority, whatever the cost.

The problem lies with the execution. The film misfires. The undressing of Becky is made all the more excruciating due to the predictability of seeing a middle-aged men placed opposite a semi-virginal adolescent: “Pink is my new thing,” Becky explains to a colleague. Sadly, barely ten minutes are given over to exploring the moral and legal complexity of the crime. Other than the visual triggers which suggest the caller could be anyone – the “Dad” mug on his desk, the suburban kitchenette – we learn nothing of his deeper motives.

As press junkets go, only Bruce Willis and Kathryn Bigelow have had less fun than Zobel during the last six months. Half of the six-hundred-person audience at the London Film Festival walked out of the film. Time called it “Sundance torture porn”. When Simon Mayo asked Zobel why his leading lady had to be so "statuesque", he fumbled. “I don’t really understand that note,” he said. “I tried to cast the very best actor”.

Cinema works by capturing images and manipulating the audience's gaze. It is both an art form and an industry: a medium with degrees of exploitation at its core. Mid-way through Compliance the prank caller tells Becky she needs to become like an actress, and do exactly as she is directed. As I ditched my ticket stub and headed into the cold, the irony was not lost on me. Few films make clearer the ugly side of what they do.

Dreama Walker as Becky in Craig Zobel's Compliance.

Philip Maughan is Assistant Editor at the New Statesman.

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Putting the “savage” back in Sauvignon Blanc

This grape is so easily recognised that it might as well wear a name tag, but many varieties are brasher and bolder than you'd expect.

I was once the life’s companion of a man who was incapable of remembering names. This should have bothered him but he’d grown used to it, while I never could. At gatherings, I would launch myself at strangers, piercing the chatter with monikers to pre-empt his failure to introduce me. I was fairly sure that it was the other person’s name he couldn’t remember but I couldn’t discount the possibility that he had forgotten mine, too.

In wine, the equivalent of my bellowing is Sauvignon Blanc. This grape is so easily recognised that it might as well wear a name tag: it tastes of grass, gooseberry, asparagus and, occasionally, cats’ pee. The popularity of its New Zealand incarnation is probably partly a result of that cosy familiarity – which is ironic, given that “Sauvignon”, harking back to its evolution from wild grapes in France, comes from the French for “savage”. Never mind: evolved it has. “Wine is the most civilised thing we have in this world,” wrote the 16th-century author Rabelais, and he was born in the Touraine, where the gently citrusy Sauvignon makes an excellent aperitif, so he should know.

New World Sauvignons are often brasher and bolshier. It is likely that Rabelais’s two best-known heroes – Gargantua, who is born yelling, “Drink! Drink! Drink!” and whose name means “What a big gullet you have”, and Pantagruel, or “thirsting for everything” – would have preferred them to the Touraines. They work well with spice and aromatics, as Asian-fusion chefs have noticed, while the most elegant Loire Sauvignons, Sancerre or Pouilly-Fumé, make fine matches for grilled white fish or guacamole – in fact, almost anything enhanced by lemon. In Bordeaux, where whites principally blend Sauvignon and Sémillon, the excellent Dourthe is entirely the former; 9,000 miles away in Western Australia, Larry Cherubino makes a rounded Sauvignon in a similar style.

Many variations but one distinctive flavour profile – so I thought I was safe asking my best friend, an unrepentant wine ignoramus, whether she liked Sauvignon. Her shrug spurred an impromptu tasting: Guy Allion’s quaffable Le Haut Perron Thésée 2014, from Rabelais’s Touraine; a Henri Bourgeois Pouilly-Fumé Jeunes Vignes; and Greywacke Wild Sauvignon from Kevin Judd. Judd, who was largely responsible for making New Zealand whites famous when he worked for Cloudy Bay, is now putting the savage back in Sauvignon using naturally occurring (“wild”) yeasts that make the wine rich and slightly smoky but are not, by his own admission, terribly easy to control. This was the most expensive wine (£28, although the Wine Society sells it for £21.50) and my friend loved it.

She had expected to prefer the French wines, on the slightly dubious basis that she is Old World: of Anglo-Danish stock, with a passion for Italy. Yet only familiarity will tell you what you like. This is why bars with long lists of wines by the glass provide the best introduction. A favourite of mine is Compagnie des Vins Surnaturels, a Covent Garden joint run by two women, the sommelier Julia Oudill and the chef Ilaria Zamperlin. If the menu – scallops with Worcestershire sauce, croque-madame with truffled ham and quail egg – is delicious, the wine list is fabulous, with at least ten whites and ten reds at 125ml, with prices ascending into the stratosphere but starting at £6.

There are usually a couple of French Sauvignons, although many bottles still don’t name the grapes and the winemaker Didier Dagueneau (the “wild man of Pouilly”), whose wines feature here, preferred the old Sauvignon name Blanc Fumé. Thank goodness Sauvignon, despite its reputed savagery, has the manners to introduce itself so promptly: one sip, and you can move on to the congenial task of getting to know one another.

Next week: Felicity Cloake on food

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 05 February 2015 issue of the New Statesman, Putin's war