Ramos Pinto makes wine. The Portuguese company recently sent their man Jorge Rosas to Toronto to spread the word about the company’s many fine wines and ports.
The event was a luncheon held at Chiado Restaurant, 864 College Street just past Ossington. It’s a high-end Portuguese restaurant with a gorgeous basement wine cellar that is big enough for a long table, perfect for private functions. A half dozen wine writers, and myself, sat at the elegantly appointed table as Jorge gave us a PowerPoint presentation on the company’s history and operations. Jorge is the great grandson of the founder, a man who loved art deco which has become the company’s visual style.
The luncheon was awesome. We began with appetizers – Parma prosciutto on corn toast, cod quenelles, and the most delicious Gravlax of salmon. This was paired with the delicate Duas Quintas White. The white was also paired with both a fresh goat cheese adorned with a Balsamic reduction, and a people-pleasing salmon tartar served atop diced avocado and fresh apple. So far, so very good.
But it was the third course, a filet of breaded fried octopus served atop tomato risotto, that I loved the most. It was served with the dreamy Duas Quintas Red, a perfect match. Both the red and the white are available at the LCBO, and are modestly priced, well worth it.
There was a fourth course, rack of lamb served with sweet yam and chestnut mash, and it was paired with the Duas Quintas Reserva, pricey and not available in Canada unfortunately; if you call and bug LCBO they might bring some in for you.
Finally, dessert – a roasted Bartlett pear covered in melted Serra cheese, served with the Ramos Pinto Ports. There were three ports, each aged differently, and all were fabulous. I love dessert wines, and it is obvious that Ramos Pinto makes some of the best.