Hotel Porte Mars
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- Free High-Speed Internet
- Room service
- Free parking
- Pets allowed
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TripAdvisor Reviews Hotel Porte Mars Reims
Travel Blogs from Reims
After leaving Bayeux, we hopped on a train to Caen to pick up our hire car for the next leg of our adventure. After a few anxious minutes of our GPS "recalculating" and taking us in circles while Kevin took up the challenge of driving on the wrong side of the road and the wrong side of the car for the first time (at least it was only a short …
... figure out where it went to, but it is gone.
We have googled and driven about and talked with a few people in the area but can’t scare up anyone who feels competent or willing to try to build a new roof, or even a new half roof. The roof sits on a curved metal grid, with some kind of wood surface that is painted on the outside and fiberglassed on the inside. Stan could tackle most of that, but not the curved metal grid pattern. Someone who had ...
... saw a much smaller scale champagne cave, a wooden grape press and the final labeling process take place. We also got a taste there (that makes 7 glasses, if you're wondering) of Louis par Laure. Louis was the original winemaker and has since passed the winery down to his granddaughter Laure, who now runs it with her husband. Céline dropped us back in Épernay, near the train station, where we stopped for a coffee/Diet Coke. It ...
... grapes are used, they are Pinot Noir, C******nay and Pinot Meunier. The grapes are pressed and fermented individually, then combined to give the required flavour. Yeast is added to the bottles for a second fermentation. After aging the bottles are turned, some by hand and some by machine. It is then aged 2 to 7 years for normal champagne and longer for premium champagne.
When it is ready the bottle neck is ...
... added to the bottle leading to the wine’s second fermentation, and the bottles are left to age in the myriad of caves beneath the cities of Reims and Epernay. Over time, the bottles are twisted and rotated upward so the yeasty sediment enters the mouth of the bottle. When it reaches the tip, the bottle is flash-frozen, the sediment is removed, the bottle is topped off, and then it is finally corked.
After we learned all this, we drank.