Cosimo Commisso in Portugal a visit to the Ramos Pinto Portuguese winery.

Wines from Portugal

How do you turn a boring, sleepy Monday into a more enjoyable day? Nothing a little wine and some delicious food can’t fix. My salvation came in the form of an invite with my name, Cosimo Commisso, on it. It was from a friend of mine inviting me to a wine tasting of Ramos Pinto at the Four Seasons Toronto. Ramos Pinto is a Portuguese winery founded in 1880, and is known among peers for being the pioneers of the Terroir and launching of New Douro wines in Portugal and all over the world. In their quest for producing high-quality wines, Ramos Pinto is able to pursue research in technical and technological fields that has gained popularity at home and on the global markets. I am intrigued to learn about their bond with nature and their level of dedication when it comes to implementing organic farming methods and increasing biodiversity. Not just for the well being of the brand, but as a legacy for new generations to follow. I like their Duas Quinta White wine served with fresh cheese and drizzled with honey and vinegar or with a salmon tartare, avocado and fresh apple. With lamb or other meats I would serve their Duas Quintas Reserva. Risotto and pastas would also be a favorable combination. If you are ever in Portugal a visit to the Ramos Pinto Museum is a must, due to the fact that Ramos Pinto is one of the leading houses producing high-quality Port and Douro wine. This, of course, did not go unnoticed, as in 1990 it became part of the Champagne Group, Louis Roederer. Here in the museum you will find a unique collection of objets d’art that have been acquired over the years and mark history in the making. www.ramospinto.pt

Cosimo Commisso

Cosimo Commisso’s love for food started from an early age as he learned by his Grandmothers side. She did not have a fancy cooking school diploma on her wall, yet she was taught by her own Calabrese Grandma. Cosimo Commisso’s cooking skills have slowly but surely been perfected over the years so much so that this website is his first attempt to document and compile enough recipes for his first cooing book. Salute!