Last Monday, 27 de September, 2004, a group of experts and professionals belonging to the american gastronomic sphere visited our wine manor. This was one of the visits scheduled in a trip that travels through Catalonia and the Basque Country to sample the most select of a cuisine both traditional and modern, which has won over the american chefs and consumers.The schedule of the trip includes the tasting of dishes prepared by the best known restaurateurs from Catalonia and the Basque Country: Arzak, Carme Ruscalleda, Santi Santamaría and Joan Roca, among others. However, the group is also expected to pay visits to Chacolí and Cava ellaborating cellars (Getaria and Empordà), as well as olive oil, chocolate, anchovy producers and high cuisine schools.The organiser of this tour is the Culinary Institute of America (CIA), one of the most prestigious professional gastronomic schools in the world
The Culinary Institute of America accomplishes, apart from their teaching task to bring the world elite chefs, a great divulgating endeavour of gastronomy, through, among others, an intense investigation and trip organisation to different countries with a rooted gastronomic culture.
The group who visited Masia Duch was formed by restaurateurs, chefs, owners and executives of companies in the gastronomic field, specialised journalists, etc. It must be pointed out the presence of Nancy Harmon Jenkins. The prestigious journalist specialised in Mediterranean gastronomy is the coordinator of this trip, together with Micheal Coon (Culinary Institute of America’s journey program director).
Nancy Harmon Jenkins, who studied in the CIA, is the autor of several cuisine books such as Mediterranean Diet Cookbook, Flavours of Tuscany, and Essential Mediterranean. This former The New York Times editor, still contributes as a freelance journalist to the above newspaper, and also writes for several press titles such as Food&Wine. Nancy Harmon Jenkins is considered to be the most outstanding journalist specialised in the Mediterranean Diet.
The group was met by Delfín Duch and by a group of representatives of Masia Duch’s professional team. After the welcome, a guided visit to the facilities started. Along the tour the group was able to experience to what extent the brand’s production process is based in excellence and in a careful elaboration that guarantees the highest quality of Masia Duch’s wines in the market. One of the day’s anecdotes had some of the visitors as protagonists, for they joined the workers in the grape harvest.
Once the visit was over, the group started a tasting of the different varieties with which Masia Duch produce wine. They first sampled the Grenache, then the Merlot variety, and finally the Cabernet Sauvignon.
When they finished the wine tasting, a variety of appetizers was served outside Masia Duch, in El Tancat manor. The unique setting of Montsant’s Natural Reserve and the manor’s were the exceptional witnesses of that moment. The aperitif, consisting of different products of high quality, exclusively elaborated in the region, was joined by the Masia Duch Bressol 98 wine, which delighted everyone.
 After that, the group moved to the manor’s porch, where a meal was served, again together with the Masia Duch El Tancat 98 wine. The desserts were joined by the new mellow wine Vi Ranci Masia Duch, an oenologic jewel elaborated with Grenache, and which will be on the market shortly.Finally, the most distinguished members of the group signed the Masia Duch’s Honor Book. |
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