A morning at sea

As I followed Silvio down the stairs towards the tiny port ahead, a mix of touristy excitement and sheer emotion came over me. It was barely 5h30 AM and the sun was rising above the sea and shining upon it thousands of shades of purple, blue, turquoise, yellow, orange and red. As I just stood there, dumbfounded by such beauty, Silvio urged me to hurry. He was probably regretting having invited me to fish with him the previous night around our third Grappa. Nonetheless, ever the gentleman, he helped me onto the old and colourful boat. He wore thin socks and sandals but his fisherman boots were in the boat. He smiled as I clumsily wobbled across the boat and instructed me to sit ahead of him to balance out the weight.

As we headed out into the blue, I expected to have a chat with him about the fish varieties in the area or the recent excessive fishing and its effect on the community. Instead, I didn’t want to intrude in what was a usually solitary daily routine for him, and I watched him fondly as he stared at the impressive cliffs that laced the island. He seemed tired, happy, hungover and serene all at once.

And so, we rode in silence to the spot where, the afternoon before, he had cast his nets in hopes of bringing back some food to his family and the occasional tourists who reserved a cramped spot at the communal table he set up on his back porch nightly.

Peering out into the horizon, he eventually spotted a buoy and stopped. He put on his fisherman boots and energetically started to pull the bright red nets out of the water. After ten minutes of this, the first fish made its apparition in the net, then another, another and so forth.

I thought to myself: if he does this every morning, no one can beat this man in an arm wrestle.

I ventured a question in my broken Italian: “How long are the nets you cast?”

A thousand metres… one kilometre.” he said.

One kilometre of net to pull out of the water every day, rain or shine… One kilometre of hope that you will be able to feed yourself and those around you.

He pulled out a couple of stingrays, mostly young ones. As the red heap grew bigger in the tiny boat, I started to back up towards the front because he kept throwing the parts of the net where there was a catch, a squid, a crab, right on my feet. Every time, I would aimlessly try to comfort the struggling, spitting (in the squid’s case) and wiggling animals hoping somehow this would diminish their distress. Obviously, I also wanted to eat them so it was a little like massaging the Wagyu cows before killing them. Strange and sadistic, I thought to myself.

After what seemed like an hour and a half, He finally pulled out the last of the nets and sat down, winded, next to a collection of hermit, spider and zool crabs. One of them kept trying to escape and Silvio, exasperated, grabbed him by a claw, flipped him over and stuck a little wooden board on his belly to hold him still. Satisfied with this, he looked up at me as I observed the catches, all starting to accept their fate, it seemed.

I was looking at the collection of baby stingrays and tentatively touching their slimy skin. He nodded encouragingly for me to pick one up and probe it. I grabbed the first one and immediately, an electric shock fed through my hand up to my arm. I screamed, throwing the stingray overboard, holding my hand, half-laughing as if a funny bone had been struck, half-traumatized by the intensity of the shock. Silvio was dying of laughter. He couldn’t stop. He imitated my girly shriek over and over. Heartily laughing too at this point (what was I going to do?), I was glad the thing wasn’t of age, because it would have killed me…

He got over it eventually and started up the boat. We reached the port and a little group of islanders were there to welcome him. They helped him get his boat to shore and looked at the nets with hope and excitement. Two children were there, as if it were Christmas morning, but they stared at me, wondering what a woman was doing at sea. Apparently, it’s bad luck… And it proved to be for Silvio since the catch was four times less fruitful than usual.

Oh well… At least I got to be first mate for a day.

In the footsteps of giants

For many sommeliers, wine lovers, and curious foodies, Paris is undoubtedly the logical epicentre for oenological discovery, great wine bars, and overall accessibility to France’s hidden treasures. It being my new home, I am inclined to agree. However, my last trip to Montreal reawakened my curiosity for the wealth of amazing and unique wines out there. Wines that are carefully and lovingly made all over the world, and who never make it past the blockade of French powerhouses that dominate the French market with an iron vine grip.

Now before I get pelted with stones, I believe that the best wines in the world are made in France; thousands of years of winemaking history, royal decrees, careful zoning and geological analysis done by very patient monks, and many factors that came together by chance and wisdom, combined with an inimitable “terroir” (yes, that word again!) have made French wines what they are today.

I am lucky to have the chance to work and cooperate with some very knowledgeable and gifted French sommeliers who are in many respects savvier than I when it comes to French wines. This being said, I am awestruck when I speak of my love for Piedmont wines made with the Nebbiolo and Barbera grapes, and blank stares rebuke me as though I was speaking of an unknown elixir lost to time.

It is unfortunate but understandable: France seems to simply have such a vast influence that the French themselves are overwhelmed by their own product and are also taught to believe that there is no need to look beyond their borders in order to find greatness.

In Quebec, it is a governmental agency, the SAQ, which controls all the wines bought and sold in the province. Albeit not always popular, it does boast a completely international selection of wines, many of which I have sampled in the last few weeks.

Case in point: the Sicilian wines of Tenuta delle Terre Nere in Etna (Etna Rosso DOC), made from the nerello mascalese and nerello cappuccio grapes that grow on the burnt slopes of the still active Etna volcano, offer a unique blend of fresh fruits and a wild, rustic, untameable feeling that I have not found elsewhere.

Chablis and oysters? Classic and delicious! Change it up and try a Greek Assyrtico from Santorini! The fresh, crisp and salty flavour of these incredible wines remind me of cold sea brine after a wave collapses into the unyielding rock.

Assyrtico vines growing in the arid soils of Santorini.

Sauternes and blue cheese… booooring! Also from Kefalonia, Greece, this delicious sweet muscat made by Sclavos could rival many Sauternes, Alsatian and Loire valley sweet wines. It has depth, sharp minerality and a swirling citrusy finish that make you want to take another sip…and another bite! Rinse and repeat.

I could go on and on…but I will end on this unseemly note for a smoked mackerel or trout, always a tough pairing…but try it with this Austrian Grüner Veltliner made by FX Pichler. It combines notes of smoky peat and an almost oily texture (granted, it’s funky on it’s own) but it acts as a great vessel when paired with smoked fish and vegetables.

The reality and added appeal is that these wines are usually offered at a fraction of the price their French counterparts go for. En plus, they make for very spicy and animated blind tastings and table talk, especially at French ones!

Many French customers that visit the restaurant and trust me to select wine for them are pleasantly surprised when I pull out foreign wild cards. They appreciate these border-crossing discoveries and have come to expect the unexpected. I just wish these wines had a bit more wiggle room in this market of French titans. But that’s just me.

Contribution by NICOLAS SMITH

Nicolas Smith is the Maître D’ at Spring Restaurant and occasionally (often) drinks wine (not just French).


if you dare