Dinner at Bosforo Miramar Beach features BYOB Italian Labels
We joined friends and neighbors Richard and Victoria for a delightful dinner at Bosforo Steak and Seafood in Miramar Beach (FL).
I ordered the Filet of Beef with Demi-glas mashed potatoes and aparagus.
While Bosforo bills itself as a steak house, they were not familiar with my request for ‘Pittsburgh style’ preparation, and despite my explanation of and request for ‘hot pink center, and charred, but don’t fret if this is not achieveable’, they tried, and my steak ended up being close to well done, despite not even really being charred. Oh, well, c’est la vie! It was still delectable with the Demi-glace, accompaniments and the wine pairing.
Linda ordered the grilled sea bass special.
For starters, we had their fresh bread with olive oil and the ample Beet Salad with goat cheese, mascarpone, walnuts and honey lemon vinaigrette.
I took BYOB from our home cellar this hearty Italian red which was a nice pairing with the steak.
Marramiero Inferi Montepulciano d'Abruzzo Riserva 2019
Major varieties and styles produced in Abruzzo include Montepulciano d’Abruzzo DOC, Trebbiano d’Abruzzo DOC, Cerasuolo d’Abruzzo DOC, Abruzzo Pecorino and Villamagna DOC.
The Montepulciano variety has been in Abruzzo since the mid-18th century according to historical documents. It was cultivated long ago in the province of L’Aquila and in the inland hills of Pescara. Since the 1950s, Montepulciano d’Abruzzo DOC has been popular in the coastal hilly areas, largely due to technological advances and a heightened knowledge of viticultural techniques. There, vineyards are at an altitude of no more than 500 meters above sea level and vineyards with a southern exposure are allowed to plant the variety at no more than 600 meters. Regulations allow other red grape varieties from Abruzzo to be included in the blend, but no more than 15% of the total.
Richard brought BYOB from his cellar this rare, limited production single vineyard Marciano Abbona Pressenda Barolo from a case he acquired at the producer during a visit to the region last year.
Marciano Abbona Pressenda Barolo 2016
This is produced by Marziano Abbona and his son Celso, and winemaker Giuseppe Caviola Celso Abbona was among the first of his generation to believe in the potential of Dogliani and its territory and to valorize the grape variety that its hills can fully express: Dolcetto. Together with his family, Celso planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani.
Crushing-destemming is followed by maceration in contact with skins for 24 hours. Spontaneous alcoholic fermentation in contact with its skins follows, in stainless steel tanks at a controlled temperature for 20 days using indigenous yeasts; daily pumpovers. When this process is done, submerged cap maceration is carried out for 40 days and then dry racking, decantation, and transfer to barrels.
Wines are aged in 500 liter barrels for the first 12 months, then transferred to oak barrels of 50 hectoliters for the next 24 months, at the end of which is assemblage and bottling. They then rest in the bottle for six months before release. 1,150 cases are produced annually.
Winemaker notes. - “The grapes from which this Barolo is obtained give great structure, aromatic finesse, and an average alcohol percentage of 15%. Just a bit fresher and more immediate than our Pressenda and Ravera labels, this can already be enjoyed in its first years in the bottle. Serve at 18° C (64° F) after bringing it to room temperature for at least 24 hours."
This release was rated 93 points by James Suckling - Jamessuckling.com, and 89 points by Wine Enthusiast.
Dark ruby colored, medium full bodied, firm structured, concentrated layered red and black fruits with notes of black cherry, anise, black tea and clove spice with tight, chewy fine tannins on the finish.
https://go.cellartracker.com/wine/3783456
After dinner, with desserts, we tasted a unique special Bosforo offering, “A hundred years of port” - a tasting flight 10, 20, 30 and 40 year old tawny ports from producer Maynard Port. What fun in this interesting and novel feature!
Maynard Port is produced by the Van Zeller family, owners of Barão de Vilar, who can trace its origins back to the Netherlands, to the 13th century. Maynard’s Port is the flagship brand of Fernando and Alvaro Van Zeller’s Vinihold’s company. Named after the first established English Port wine shipper in Oporto, the Maynard’s brand honors the history of the late Walter Maynard. Born in 1652, this illustrious ancestor of the van Zeller family through his marriage to Dorothea Augusta Kopke, he was recorded as one of the first traders to ever export Port wine to England.
Walter Maynard was appointed Consul in Oporto by his brother Thomas, who was English Council in Lisbon, by order of King Charles II in 1659. The 1st family link with the van Zellers come through marriage of Dorothea Ignacia Wittingham with Johan Moring, which her mother-in-law was Marianna van Zeller, married with Jacome Moring. Later, her great-granddaughter Dorothea Augusta Kopke who was Walter Maynard's 5th generation of descendants, married with Roberto van Zeller. Three centuries later, Mariana van Zeller represents the 15th generation of the family, today engaged as export manager to the US market.
We hold an extensive collection of port wines in our cellar spanning five decades and I must admit, this was my first introduction to this historic brand, until I later learned they have been owners of Quinta do Noval, a label we know and hold in our cellar.The 20 Years Old Tawny Port (Maynard's) comes in at 109 grams per liter of residual sugar. A nice step up on the 10 Year Old Maynard's, also reviewed, this adds some weight, but more importantly, concentration of flavor--those old, classic Tawny nuances. Very pleasing, yet easy to drink, this is a charming 20 that should be available at a nice price. This is the new release, bottled in 2015.
Well-integrated and harmonious, with a rich, creamy Christmas cake complexity on the nose and palate, building to a long, satisfying finish.
The 40 year old barrel-aged Port was harvested by hand and then crushed by foot. After a quick fermentation, brandy was added to stop the yeast and leave a rich, dark, sweet wine. Then into barrels for extensive aging.
The complex, concentrated, smooth and balanced aromas and flavors show a toasted hickory and caramelized pecan with undertones of dried apricot and raisin fruit, richly textured and very caramelized on the mid-palate, finishing with dry and long, with generous notes of caramel and pecan.
Website: http://vinihold.com
