Wine taste, food taste, taste of perfum

Synergies within the framework of 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.

2016

Without participating in the Fair, I don’t want to stop following tradition, and I filtered and uncorked a damask rose liqueur that is macerating from the 2013.

The formula: a cup of this and a pinch of that…
The toast of a damask rose liqueur, soak from 2013

2015

Perfum Gourmet, made with elements that emphasize the olfactory construction of the dishes with daring synergies of the signature cuisine.

Perfume Taste, created to walk through the olfactory tones of our vineyards, in three dimensions.

2014

Continuing with the tradition, it was presented 2014, flavored wine that was very popular in Europe between the fifteenth and twelfth: The "Hipocràs".

This maceration arose, like so many things at this time, when its inhabitants were the kings of recycling. The boots lacking the necessary hermeticity condemned the wine to 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 some recipe with its properties in “The Book of Coch” ben a prop.

The Book of Coch, Is a catalan sixteenth century recipe book 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 (in his language it was published for the first time on 1529 and was reissued several times). It is considered of great value to know the cuisine of the Renaissance. More to Wikipedia.

Book of Coch

2013

The Tasting synergies started 2013 with “Vinegar” a maceration of vinegar from the vines of Celler Quim Batlle in Tiana that macerated the old-fashioned way with essential oils.