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Posts Tagged ‘drinks’

DSCF3834 (640x480) We all have our favourite places and in regards to hotels this is ours. I have written in the past about the Hungry Horse and Lodge Inn in Portsmouth, well we were back again last week.  It was like coming home, friendly smiles and whats more the staff actually remembered us, and when you consider that they have hundreds of people walking through their doors that is no mean feat. BLESMA (3) After our journey from Torquay it was nice to be able to relax between travelling and stay somewhere you not only had clean rooms but a good menu.  I can honestly say that their curries are some of the best we have eaten, so much so that we had them two evenings running. DSCF0006 (640x480) (342x445)[1] We decided to do the tourist things again so bought a day ticket and rode round Portsmouth looking at the various attractions. The dockyard was very busy with groups visiting not only the Mary Rose exhibit but Victory and Warrior as well.  The University was heaving but it was the Spinnaka tower that took the night. During the day you can go up to the top and the view is spectacular but at night when it turns blue you get to see it at its best – well I think it is – as all you see in daylight is a concrete building.

But it is to the girls who keep the rooms at the Inn Lodge clean and tidy that I would like to extend my thanks and apologies for not mentioning such important people before.  Everything was in order and when my wife asked for extra milk, sugar etc.,  they were given with smiles and the question “was there was anything else she needed?”, this is why we like staying here when we visit.

Thank you ladies, see you next year.

(c)  Michael Douglas Bosc

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This is the second visit in the El Masroig Celler trilogy.  There is so much about this celler, its, wines and other products that one story is not enough. Each one is an interesting insight into our local wines, their production, characters and international acclaim. This then is another story of El Masroig.

The Celler it’s self arose from a ruling that there could only be one celler per village.  At that time there were two cellers in Masroig, so it was decided to merge them and produce the wines in the main one, the 1917. Then they used other for maturing the wine in barrels which at the moment have to be taken back and forth via forklift.  This however will soon change the new building – the 2011 – will house the barrels making it easier with the fermentation.

Then came the next addition in 1974, when the second building was added as the Celler advanced with its production and the wines became known all over the world.  The last addition was in 1997, where the shop is housed and the various wines are on display and sale.

The Concrete vats of the 1917’s were sunk in the ground and so maintained a constant temperature that both above ground and underground concrete vats are still in use in the 1974 building.  The result is that where as the temperature of the stainless steel vats is controlled by pumping cold water round the skins, the concrete main their temperature so are environmentally friendly and cost-effective.

The wine here is produced in both the traditional and centrifugal ways.  In the traditional way the grapes are stripped from the stalks then crushed,and placed into the fermentation vats.

With the centrifugal way the grapes are placed whole in to horizontal motorised tanks, where the turning of the tanks causes the grapes to burst,  then the residue is taken off, emptied onto an archemedies screw which carries it to a separator. The grape juice is then syphoned off into the fermentation vats.  These vats are cooled by water jackets so a constant temperature is maintained.  The resulting wines are superb, and sold in restaurants all over the world.

The Wines

There are around 15 different types of wine produced here, made from the 2 native grapes Greenache and Carignan of which more than 50% id the Carigana.  The ltrs produced total around 1,700.000 plus 600.000 bottles. This does not include the wine boxes, I have listed  the wines below with comments attached.  If you wish to try them please contact Inka on www.cellermasrog.com It will be well worth it.

I will say one thing before I continue, with regards to the white wines I leave the comments to my wife, they are her personal opinions. Where she says best served chilled it is her prefered way to drink that particular wine, not all are chilled.

Solà Fred blanc:  I am not a great one for white wines, however my wife is and she thinks this one is fresh, fruity prefered served chilled.

Solà Fred:  This is a young ‘Tinto Joven’  red wine of deep colour, aromatic, full-bodied delicious taste.

Les Sorts blanc:  Nice golden colour, full-bodied, fresh, delight to drink.

Les Sorts rosat:  Delightful rosy colour, with a fresh sweet fruity taste.

Les Sorts Jove:  A fruity wine with a creamy depth, a smooth red wine, a pleasant experience for your taste buds.

Les Sorts Sycar:  This is a dark cherry red wine, with the hint of fruits, spices oak matured full of depth and character.

Les Sorts Vinyes Velles: Another dark cherry coloured wine, with a deep warmth and complex character, delightful.

Castell de les Pinyeres: This wine has lots of flavours with hints of spices a traditionally made wine.

Mas·Roig: This wine is superb it is aged for 2 years, intense colour, warm, potent with a complex of flavours.

Mistela negra:  This wine is matured for 1 month well worth the wait.

Mistela blanca:

Mistela molt vella:  This is based on a 40-year-old wines perfect for drinking anytime, well my wife thinks so and I will defer to her on this.

Bag in the Box Jove:  A really nice cherry coloured wine, smooth, falvoursome and one of my favourites.

Bag in the Box Crianca: Deep cherry colour to this one rich fruity taste, another of my favourites.

Well there are some of the wines from the celler, which I have had the pleasure of trying. Yes I do enthuse about them all , but to be honest I have not found one that I do not like.  I do hope you will try them you will not be disappointed, restaurants all round the world have discovered them enjoy.

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