Fishwives of Paris

Did you know some of the world's most sought-after wines are made with mold?

In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli explore the fascinating world of Botrytis cinerea, the fungus known as "noble rot." While this mold can devastate vineyards when conditions are wrong, under the right circumstances it transforms grapes into some of the world's most celebrated sweet wines.

Join us as we uncover the science behind noble rot, the centuries-old legends surrounding its discovery, and the unique conditions required to produce wines like Sauternes, Tokaji, and noble rot Rieslings. Along the way, we'll discuss the challenges of harvesting these wines, the flavors that make them so distinctive, and why bottles from producers like Château d'Yquem command such extraordinary prices.

From Bordeaux to Hungary, from fungal genetics to food pairings, this episode reveals how one of nature's most destructive forces became one of winemaking's greatest gifts.

Wines Discussed
Sauternes (Bordeaux, France)
The most famous French wine made with noble rot. Produced in Bordeaux's Sauternes region, where morning fog and afternoon sunshine create ideal conditions for Botrytis cinerea.

Château d'Yquem
Widely regarded as the most prestigious producer of Sauternes and one of the greatest sweet wines in the world. The hosts examine a bottle of 2013 Château d'Yquem during the episode.

Tokaji Aszú (Hungary)
One of the world's oldest and most celebrated sweet wines. The episode explores the legend that noble rot winemaking originated in Hungary during the 17th century after a delayed harvest caused by the Ottoman-Turkish wars.

Noble Rot Riesling (Germany)
Certain German Rieslings benefit from noble rot, producing intensely aromatic sweet wines with remarkable balance between sweetness and acidity.

Chenin Blanc Dessert Wines (Loire Valley, France)
Chenin Blanc is highlighted as one of the grape varieties particularly well suited to noble rot production.

Ice Wine (Eiswein)
Discussed as an alternative method of producing sweet wine, using grapes that freeze naturally on the vine before harvest.

Vin de Paille
A traditional sweet wine made from grapes dried on straw mats before pressing, another technique used to concentrate sugars without noble rot.

Grape Varieties Discussed
Sémillon (the principal grape of Sauternes)
Chenin Blanc
Riesling
Food Pairings Mentioned
Roquefort and other blue cheeses
Foie gras
Fruit-based desserts, particularly peach and apple desserts

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The croque monsieur may look like nothing more than a fancy grilled ham and cheese, but Paris' favorite café sandwich has a surprisingly strange history.

This week, Emily and Caroline trace the origins of the croque monsieur from Belle Époque cafés and the bustling markets of Les Halles to modern Parisian versions topped with truffle, caviar, and artisanal cheeses. Along the way, they unpack the bizarre cannibal rumor that may have inspired its name, debate whether the croque madame is actually superior, and ask an important question: is the classic croque monsieur genuinely delicious, or are we all just nostalgic for melted cheese?
Expect Paris ham, Emmental slander, Marcel Proust, Prince de Paris, and plenty of opinions about what makes a truly great crunchy mister.

Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the culture the world is obsessed with.
Watch full episodes in 4k on Youtube

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Hosted on Acast. See acast.com/privacy for more information.

The croque monsieur may look like little more than a fancy grilled cheese, but its history is far stranger than you'd expect.

In this episode, Emily and Caroline trace the origins of Paris's most iconic sandwich, from the cafés where it was born in the early 1900s to the bizarre rumor that gave it its name. Along the way, they explore the history of Paris ham, the truth behind the croque madame, why French cafés rarely allow substitutions, and how Michelin-starred chefs are reinventing this humble classic today.

You'll learn:

-The surprising origin story of the croque monsieur
-Whether the cannibalism rumor holds any truth
-Why the croque madame wears an egg
-How industrialization transformed the sandwich
-Where to find the best croque monsieur in Paris today

Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the food and culture the world is obsessed with.
Watch full episodes in 4k on Youtube

Follow us on Instagram, TikTok, Facebook, and join our Facebook group.
Hosted on Acast. See acast.com/privacy for more information.

Have you ever sat down at a restaurant in France and realized the entire experience feels… different? The meal takes longer, the waiter seems oddly unbothered by your schedule, substitutions are met with distain, and somehow dinner starts feeling less like a transaction and more like a ritual.

This week, Emily and Caroline have invited gastronomy guide and chef Allison Zinder to explain how the restaurant was really invented. They dive into the surprisingly dramatic history of French restaurants, from medieval taverns and restorative broths to Michelin stars and modern dining culture, to uncover why eating out in France still feels unlike anywhere else in the world.

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In this episode of Fishwives of Paris, we dig into the surprising political power of food, using one very specific (and very French) example: asparagus.

From a real-life diplomatic moment involving former French President François Hollande to centuries-old traditions of royal spectacle, we'll explore how food has long been used to shape public image, signal power, and reflect national identity. Along the way, we unpack France’s deep connection to agriculture, the importance of seasonality, and why something as simple as asparagus can carry unexpected weight.
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