Wine taste, food taste, taste of perfum

Tast Tiana

Whenever the senses manifest together, we win.
We enrich our sensory power even though we don't notice, and our ability to perceive the essence of the moment in which we are.


Taste Tiana has always been the stage, by Secret Garden, Where to present other uses of the protagonists of the event.



Maceració de vinagre del Celler Quim Batlle i olis essencials per a la pell
Maceration Quim Batlle Winery vinegar and essential oils for after sun

Maceration Quim Batlle Winery vinegar and essential oils for after-sun

We start the 2013 with “Vinagrum” un vinagre del Celler Quim Batlle que macerat a l’antiga amb olis essencials, constituted a rich application to the skin after sun.



Celler de Monastir

Following the tradition presented 2014, flavored wine that was very popular in Europe between the fifteenth and twelfth: L’Hipocràs

This maceration arose, like so many things at this time, when its inhabitants were the kings of recycling. Barrels not airtight enough, condemned the wine to have an oxidized taste. Sweet spices macerated, gave a longer life. With so much territory and so long there is no single récipe. But we can find one closely, with its properties in "The Book of Coch".

The Book of Coch, Is a catalan recipe book sixteenth century written by Master Robert in Barcelona 15 of November 1520. It is the first cookbook in Catalan which preserved the printed edition National Library of Catalonia, the oldest known. The greedy King Charles I specifically requested it was translated into Spanish[and this language was published for the first time 1529 reedited several times in this language. It is considered of great value to know the cuisine of the Renaissance. (Wikipedia)

book Coch
book Coch




Tiana 12, 13 and  14 june 2015Tastets de perfum que feien sinergies com els tons del vi, pel 2015

A taste of perfume
A taste of perfume



Sense participar de la Fira, no vull deixar de seguir la tradició, i he filtrat i destapat un licor de roses damascenes que està macerant des del 2013.

Rosa, Rosae, Rosam... La matèria
Rosa, Rosae, Rosam… La matèria
Una tasseta d'això i un pessic d'allò... La fórmula
Una tasseta d’això i un pessic d’allòLa fórmula
The toast of liquor rose Damascena, soak from 2013
El brindis d’un licor de rosa damascena, soak from 2013

A la salut de tothom!

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