Ideal for vinaigrettes to accompany pasta or vegetable dishes. For the most daring cooks, we recommend making a sauce to accompany a fillet steak. You can also make a chilled cherry marinade to serve later with a terrine of foie gras. And a great combination can be found, of course, by playing with chocolate and making Port wine bittersweet and cocoa bonbons or creams. 

Made with Port wine
This is one of the most groundbreaking creations in the world of vinegar. Wine and, as a result, vinegar are one of the oldest foodstuffs of humankind. And Port wine is one of the most historical examples, so much so that it has its own special bottle, as happens in the most important appellations in the wine industry. Tawny Port wine, which is the base for our Port wine bittersweet, is certified and has been made in Portugal by one of the most revered winemaking families since 1738.

During the fermentation process, only the alcohol from the wine becomes vinegar. The other aromas and flavours only stay in the vinegar if the method used is slow and delicate. This is why, even when competing against quick, industrial fermentation systems for producing high volumes of vinegar with few sensory layers, here at Badia Vinagres we have chosen to stick with a traditional method that has been used for almost 200 years. Invented in 1823 by the German chemist Schützenbach, the method consists of a slow and painstaking process to extract the best features of vinegar and its base wine in order to better preserve the aromas and flavours, achieving a very pleasant touch of acidity. Special mention should be given to the last step of the manufacturing process of our Riesling and Merlot bittersweets, which is followed by a maturing stage in carefully selected French oak barrels. During this aging phase, the wood incorporates aromas from the exchange reactions between the two materials, thus refining and balancing the resulting vinegar.