Breaking Bad series 5, episode 11: The last nail in the coffin

I need a new dust filter for my Hoover MaxExtract PressurePro model 60 - can you help me with that?

WARNING: This blog is for people currently watching Breaking Bad series 5, part 2. It contains spoilers.

Ah, bank holiday Monday. What better way to spend a lazy day at the end of summer than to the close the curtains and sip coffee while two dear old friends set off on the path towards mutual annihilation. For once, I was able to watch Breaking Bad as soon as it was uploaded to Netflix, at the generally office-bound hour of 10am. The episode, “Confessions”, began calmly, rolling with a detached prologue, the relevance of which was not immediately clear.

Todd Alquist (Jesse Plemons) calls “Mr White” - for reasons that aren’t obvious, approval maybe, or perhaps professional necessity? - to tell him that he has regained control of the meth business, and will cook again now that Declan (Louis Ferreira) is well on his way to Belize. So to speak. In a diner (where else), he tells his uncle Jack and his supremacist buddy the dramatic story of the methylamine train heist - minus the part where he shot and killed Drew Sharp, who saw it all, and whose tarantula he stole. After Jack wipes blood from his heavy boots, the three of them drive into New Mexico with the methylamine tank attached to the back of a pick-up truck.

Back in the interrogation room, Jesse wakes from his moral stupor when Hank reveals that he knows his brother-in-law is Heisenberg. There is a camera in the corner, which Hank turns off, before asking Jesse to inform on his former partner. “Eat me,” Jesse replies, but Hank knows something is up. “Happy people usually don’t go around throwing millions of dollars away”. Saul Goodman bursts in and reminds the two detectives in charge of Hank's previous dealings with Mr Pinkman. “He knocked the poor kid unconscious the last time the two of them were alone together”. Hank hobbles out of the room, and Saul calls after him, “Hey Rocky, keep your dukes up!” He explains to Jesse that the situation has “gone nuclear” before we cut to Walt in his bedroom, instructing Saul to bail Jesse out, whatever the cost.

Walter Jr (RJ Mitte) makes his first appearance of series 5 part two, and is convinced by his father to stay away from his aunt Marie’s house after Walt reveals that his cancer has come back. The young lad is distraught. Breaking Bad has always managed to blend high drama with a backdrop so familiar and kitsch as to almost be embarrassing (think the naff pine decor in Walt and Skyler's bedroom). As the Schraders and Whites come together to discuss next steps, a chipper young servitor named Trent breaks up the discussion to offer them beverages, water and home-made guacamole. Walt makes a second appeal for Hank to drop the investigation: to simply let him die in his own time, to which Marie buts in with the helpful suggestion that he do them all a favour and just kill himself. The entire conversation takes place through gritted teeth. Without ordering a thing (poor Trent will probably have his paltry wages docked), they part ways, but not before Walt hands Hank a DVD.

“We make it right here at the table!” - Trent. Image: AMC.

As the Schraders growled at Walt and Skyler's plea for leniency, I couldn't help but thinking: “C’mon Walt, show a little Heisenberg”. I needn’t have worried. Walt’s “confession” is not, as we were led to expect, a bargaining tool intended to inspire mercy in Hank. It is a threat. In front of the camera (nobody is liable to forget that Breaking Bad began with a similarly-worded admission), Walt explains that he is wrapped up in a drug empire, but that Hank Schrader, a man with both the connections, the know-how, and the perfect alibi, was the mastermind behind it all. Walt even manages to cry. His mention of $177,000 in medical bills provides the final piece of incriminating detail - “the last nail in the coffin” - that will make it impossible for him to prosecute without Pinkman.

Speak of the devil. Out in the desert - “Jesus, it’s always the desert” - Saul and Jesse wait for Walter to pay them a visit. A tarantula crawls towards Jesse's feet: a reminder of Todd’s crimes, and the creeping, manipulative power Walter seems to exert over the both of them. After Walt suggests Jesse make use of Saul’s relocation expert, Jesse breaks down into tears and tells him to “quit with the concerned father bullshit.” He tells Walt to ask him straightforwardly, as a favour, or even a warning, before the two embrace and we are left unsure whether Walter really cares for Jesse, or is simply relieved to be getting his way.

What happens in the desert, stays in the desert. Image: AMC.

Saul makes the call: “I need a new dust filter for my Hoover MaxExtract PressurePro model 60 - can you help me with that?” At the car wash Walter stands in the darkness and announces to Skyler “It worked and we’re fine”, before we cut to Hank looking pensive at the DEA office. One of the qualities of the show that always surprises me is the way it makes you root for everyone, and hope that they win out, while simultaneously making clear that nobody can win, and that sooner or later they all must suffer. In the process of arranging Jesse’s departure (to Alaska, he suggests), Saul and Huell swipe Jesse’s weed so as not to jeopardise things when the professional arrives to pick him up. Looking at the packet of wilmington cigarettes in his hand, a whiskery Jesse figures out that if Huell could swipe his dope baggy, he could easily have switched out the packet with the ricin in, covering for Walter after he poisoned Brock. In the episode's final moments father and surrogate son reach for their weapons: Walt retrieves a gun stored in the A1 vending machine, Jesse a canister of gasoline. Is this how Walt’s house is destroyed? we wonder. Is the house even empty?

Three extra things:

Walt Jr’s reappearance reminded me of this.

The Hoover MaxExtract 60 PressurePro Carpet Deep Cleaner is getting some interesting reviews on Amazon.

Charlie Brooker talks to Vincent Gilligan at the Edinburgh Book Festival.

Jesse and Walter take a hard look at the "concerned father" complex. Image: AMC.

Philip Maughan is Assistant Editor at the New Statesman.

ALAMY
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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