We were sitting in O Freitas, around the corner from where we were staying in Porto last week, drinking Douro wine and talking about corks. The restaurant had a whole structure–a wall, sort of– built of corks in one corner and after the waiter pulled the cork from our bottle of wine, he tossed it into the glass lamp shade over our table. It joined the others there, waiting perhaps for enough of them to accumulate for another wall. In Vila Nova de Foz Coa, Antonio told us that bottles of Portuguese wine were always stopped with a cork, never a screw-top (though some of the ones that make their way to Canada are certainly screw-top). This was after we’d stopped by an oak, Quercus suber, the evergreen cork oak, and I’d fished a few acorns out of the duff at its feet to bring home to plant.
We were talking about corks. I remembered reading in one of Richard Olney’s wonderful books that he’d made a curtain out of corks to hang in the door of his rustic home in Solliès-Toucas to repel flies. I remembered reading that although the house was not grand, one ate very well as a guest at Richard’s table. His wine cellar was legendary. He grew herbs and salad and bought as much as he could from local farmers, olive growers, and so on because he didn’t own a car. An enviable way to live — a house in Provence, beautiful wine, olive oil from around the corner, lights strung in the trees around the terrace, all presided over by a resident toad. And you know I don’t mean Richard Olney. This was a real toad named Victor.
O Freitas had a handful of tables, a charming server who said his mum was the cook and she used a lot of garlic, and a long rough log fastened to the top of one of the walls, the one above our table. It’s from our village, the young man told us. He brought out a platter of sea bream grilled with herbs and garlic and another platter of what he’d described as boiled potatoes and maybe they’d been boiled first but then they’d been smashed and coated in oil and herbs and roasted a bit to crisp their skins.
John surprised me by quoting a few lines of Ezra Pound, ones I wasn’t familiar with:
The haven from sophistications and contentions
Leaks through its thatch;
He offers succulent cooking;
The door has a creaking latch.
We talked about what this meant in a world where the striving seems to be for more and better. A kind of empty perfection. I thought of Richard Olney cooking his sublime stews or grilling the chicken he’d first flattened and then stuffed wild mushrooms under the skin. His doors were fashioned from wooden wine crates, and there was that curtain of corks. When we returned to our temporary home (the same one we stayed in when we met Forrest and his family in Porto, late winter of 2024), I looked up the poem. It was “Hugh Selwyn Mauberley”. I think Pound might have been using sophistication in its old meaning(s):
early 15c., sophisticacioun, “use of sophistry; fallacious argument intended to mislead; disingenuous alteration; an adulterated or adulterating substance,” from Medieval Latin sophisticationem (nominative sophisticatio), noun of action from past-participle stem of sophisticare “adulterate, cheat, quibble”
The meal we had under the rough log was elegant. We ate every morsel of the tender fish, and those potatoes! They were heavenly. And when we left, I can’t be certain, but I think the latch creaked as we closed the door.















