Club - Cleopatra

Cleopatra

DO Catalunya / Bellod


 
      


Nature

Meet the faces behind the wine

In 1943 Josep Bellod founded Bodegas Bellod, a family business specialized since its inception in the selection of the best wines produced in the wine-growing areas of our country.

Over time it has adapted packaging and technology to the consumption habits of our public, being pioneers in the introduction of the "Bag in Box" system.

United by a common bond, wine, and thanks to the trust that our collaborators and clients have given us, more than half a century later, we can continue to offer our products fully convinced that we continue to deserve the trust of always and pleasantly surprise all who decide for the first time to taste any of our products.

From the experience gained over the years, Bodegas Bellod started in 2003 a project in the Conca de Barberà region, where the climatic conditions of the area are very favorable for the cultivation of the vine, producing wines of great quality, allowing the production of our signature wines called "Mas del Nen".

To this day, in addition to our wines and traditional products and the relatively new wines from our "Mas del nen" estate, we continue to renew and adapt to the needs of each moment, preparing new products, both for the domestic market and for export, but always with the same objectives, surprise the first time they are tried and awaken feelings that make you want to repeat.


The wine

Fresh white wine with a bright pale yellow color. Rich aromas with floral and fruity notes, including citrus fruits. Broad and persistent on the palate with a fresh and fruity flavor.

Nature

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Nature

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Pate to the campaign:

Ingredients:

550 grams of pork (loin or shoulder, if it is Iberian pork, so much the better)

250 grams of bacon

250 grams of pork liver

15 ml of sherry or cognac

¼ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

2 cloves of garlic

1 teaspoon ground mustard seeds

2 sprigs thyme

70 grams of bread crumbs

1 egg

2 tablespoons of milk (or 2 of cream cheese, it will give it a creamier consistency)

Salt to taste

250 grams of bacon, cut into thin slices to cover the mold

A handful of nuts (optional)

Elaboration:

The first step is to chop all the meats (tenderloin, bacon, and liver) as often as possible. There are those who grind or grind them. In a bowl, put the meat, the liquor, the spices (nutmeg, pepper, garlic, mustard seeds, thyme, everything ground) and mix well. Cover with plastic wrap and reserve overnight in the fridge. The next day: if you chose to include the nuts, put them through the mortar. Reserve. Preheat the oven to 170 ° C. Mix the milk (or cream cheese) with the egg and the breadcrumbs. Add this mixture to the bowl with the meat, along with the nuts, and integrate everything. Cover the mold or terrine with the bacon slices, making sure that both the bottom and the walls are covered. The slices have to hang over the outer edges of the mold. Pour the mixture into the terrine and smooth with a spatula. With the slices that hang, cover the dough well and press with your hands so that they adhere. Cover with aluminum foil. In a deep baking tray, place the terrine in the center, and add water to the middle of the terrine. The pate will be cooked in a double boiler in the oven. Cook for 70 minutes. At the end of the time, remove the tray from the oven and let it cool for at least one hour before putting the paté in the fridge, where it should stay overnight (or at least six hours). Unmold the terrine and cut the paté into slices.

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