{"id":13990,"date":"2015-09-15T11:54:49","date_gmt":"2015-09-15T11:54:49","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1366"},"modified":"2019-04-04T13:20:24","modified_gmt":"2019-04-04T13:20:24","slug":"ramos-pinto-cafeina","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/ramos-pinto-cafeina\/","title":{"rendered":"#Port Wine Day: Ramos Pinto &#038; Cafe\u00edna"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caf.jpg\" rel=\"mfp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8462\" src=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caf.jpg\" alt=\"caf\" width=\"540\" height=\"810\" srcset=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caf.jpg 540w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caf-200x300.jpg 200w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a>The celebration of Port Wine with the title of <em>#PortWineDay<\/em> took us, on the past September 10th (date when, in 1756, Marqu\u00eas de Pombal created the oldest demarcated region in the world, Douro), to one of the wine dinners that were happening almost everywhere in the city, in the company of <em>Ramos Pinto<\/em> and of <em>Cafe\u00edna<\/em>.<\/p>\n<p style=\"text-align: justify;\">About this space of Vasco Mour\u00e3o there\u2019s not much more to say, 20 years celebrating and marking the restaurant scene at <em>Invicta<\/em> with a unique nature. <em>Ramos Pinto<\/em> is also a unique brand, founded in 1880 by Adriano Ramos Pinto, a visionary at the time, who saw in marketing and image a way to take is wines to other levels.<\/p>\n<p style=\"text-align: justify;\">In a full house day, as always, we started the night with an interesting and complex White Port, <em>Adriano White Reserva<\/em>.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-4.jpg\" rel=\"mfp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8446\" src=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-4.jpg\" alt=\"caframospinto - 4\" width=\"540\" height=\"540\" srcset=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-4.jpg 540w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-4-150x150.jpg 150w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-4-300x300.jpg 300w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><strong>Codfish cakes,<\/strong> <em>cauliflower and mushrooms<\/em><br \/>\nWith this simply presented and elegant starter, Camilo Ja\u00f1a proposed to reinterpret the codfish cakes and its usual sides. What apparently was a codfish cake was in fact a croquette, with basis on a nicely seasoned and molded <em>roux<\/em>. Thin and elegant, highlighting the codfish and very well accompanied with a nice cauliflower puree, slightly <em>saut\u00e9ed<\/em> mushrooms and toasted pinions that gave another dimension to the dish.<br \/>\nAn excellent start that harmonized perfectly with the <em>Duas Quintas Reserva Branco 2014<\/em>, an elegant wine, full of complexity, for sure one of the great whites of Douro.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-2.jpg\" rel=\"mfp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8451\" src=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-2.jpg\" alt=\"caframospinto - 2\" width=\"540\" height=\"360\" srcset=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-2.jpg 540w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-2-300x200.jpg 300w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><strong>Sealed Lamb<\/strong> <em>like a Chanfana (traditional portuguese stew)<\/em><br \/>\nAnother reinterpretation of a national classic, lamb cooked with <em>Duas Quintas<\/em> in a <em>chanfana<\/em> style. Visually flawless, with moist and succulent meat, indication of the low temperature it was cooked at; High note also to the side, a pea puree with basis of peas, broad beans, asparagus, peas and <em>chorizo<\/em>. The lack of sauce from the so called <em>chanfana<\/em> was remedied with a gravy boat, facilitating the connection between all the elements and increasing the idea of what was intended. An excellent dish that could easily be on the restaurant\u2019s menu.<\/p>\n<p style=\"text-align: justify;\">Accompanying, very well, a <em>Duas Quintas Reserva Tinto 2013<\/em>, a young wine which structure and concentration combined nattily with the Lamb. To challenge the guests, the dish was also harmonized with the Port <em>Ramos Pinto Vintage 2000<\/em>, a surprising challenge and that worked excellently thanks to the structure of the wine, the ripe fruit and pepper notes and to the involvement of its 15 years of aging.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-1-.jpg\" rel=\"mfp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8450\" src=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-1-.jpg\" alt=\"caframospinto - 1\" width=\"540\" height=\"360\" srcset=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-1-.jpg 540w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-1--300x200.jpg 300w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><strong>Almond and Pear Tart<\/strong>,<em> Vanilla Ice cream<\/em><br \/>\nA classic dessert, well prepared, yet a bit too sweet for my personal taste. Good connection of the homemade vanilla ice cream, which freshness helped with the excess sweetness, and the vanilla flavor created a good synergy with the pear and the almond to the final harmonization.<\/p>\n<p style=\"text-align: justify;\">In the glass a <em>Tawny Ramos Pinto 10 Years<\/em>, produced exclusively with the wines of <em>Quinta de Ervamoira<\/em>. A wine with orange color and fruit and vanilla notes well integrated with the wood. An excellent ending.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-5.jpg\" rel=\"mfp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8447\" src=\"http:\/\/www.flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-5.jpg\" alt=\"caframospinto - 5\" width=\"540\" height=\"540\" srcset=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-5.jpg 540w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-5-150x150.jpg 150w, https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2015\/09\/caframospinto-5-300x300.jpg 300w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><em><span style=\"color: #999999;\">Two of the great wines of the dinner <\/span><\/em><\/p>\n<p style=\"text-align: justify;\"><strong>Final Remarks<\/strong><br \/>\nAnother edition of <em>#PortWineDay<\/em> and another series of excellent initiatives created around the greatest symbol of our oenology, the Port Wine. As to dinner, it was a great opportunity to taste the new crops of some of the great wines of the house <em>Ramos Pinto<\/em>, like the inevitable <em>Duas Quintas<\/em>, one of the historical names of Douro, created by Jo\u00e3o Nicolau de Almeida, 25 years ago. From <em>Cafe\u00edna<\/em>\u2019s kitchen came out well prepared dishes, with some innovation and irreverent notes, showing that after 20 years the restaurant keeps watchful of the future.<\/p>\n<p><span style=\"color: #999999;\"><a style=\"color: #999999;\" href=\"http:\/\/www.flavorsandsenses.com\/misc\/eventos\/ramospintocafeina\"><strong>Vers\u00e3o Portuguesa<\/strong><\/a><\/span><\/p>\n<p><span style=\"color: #999999;\"><strong>Disclaimer<\/strong><\/span><br \/>\n<span style=\"color: #999999;\">We were at the Ramos Pinto Dinner for #PortWineDay by invitation of the organization,\u00a0whereas this not alter our work, being the opinion and the text of the exclusive responsibility of the author.<\/span><\/p>\n<p><span style=\"color: #999999;\"><em>Text: Jo\u00e3o Oliveira | Photos: Flavors &amp; Senses<\/em><\/span><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>The celebration of Port Wine with the title of #PortWineDay took us, on the past September 10th (date when, in 1756, Marqu\u00eas de Pombal created the oldest demarcated region in the world, Douro), to one of the wine dinners that were happening almost everywhere in the city, in the company of Ramos Pinto and of&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":5,"featured_media":25691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1990],"tags":[425,2146,2059,2147,1862,1995],"class_list":["post-13990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wines","tag-cafeina","tag-dinner-en","tag-porto-en","tag-portwineday-en","tag-ramos-pinto-port-wine","tag-restaurant-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>#Port Wine Day: Ramos Pinto &amp; 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