Bittersweet of Porto - 100 ml
Made at our vinegar factory with Port wine aged four years in French oak barrels. The resulting vinegar is a delicious blend of light acetic notes along with the most characteristic aromas of Port wines.
Riesling Bittersweet Wine Vinegar- 100 ml
Vinegar made from Riesling wine from Lonsheim (VDP Rheinhessen, Germany), very elegant and delicate; it has fruity notes, a delicate acidity, and a silky body. Twelve months in French oak gives it subtle toasted notes and a very balanced structure.
Merlot Bittersweet Wine Vinegar- 100 ml
Exquisite purple, and red vinegar made with intensely aromatic Merlot wine. A beautiful and elegant delicatessen, reminiscent of blackberries, raspberries, and violets. Enriched with toasted notes acquired during the 12 months of aging in French oak barrels.
Orange blossom honey vinegar- 100 ml
The names Badia and Alemany have been synonymous of vinegar and honey for more than a hundred years now. At present, the two families have continued the tradition for five generations and have dedicated ourselves to producing high-quality artisan products.
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.
Riesling Bitersweet Wine Vinegar
Because of its versatility, it goes well with tropical fruit salads, rockfish (such as mullet) marinades or even to give a modern touch to some fruit desserts such as pineapple carpaccio. Especially recommended: drizzled over pineapple carpaccio Light notes of exotic fruits (pineapple and mango) with other citrus notes. It has a very pleasant and complex taste. Made with Riesling grape wine. Its delicate fruity aroma and balanced sweet flavor come from the Riesling grape, one of the most subtle, which we personally select from a family winery on the cold and steep slopes of the Rhine river in Germany.
Orange blossom honey vinegar
Gastronomy: Endives, orange, and walnuts. Courgette carpaccio, Parmesan and pine nuts. Salmon tartare with avocado and sliced almonds. Grilled hake with garlic and chili pepper. Orange sesame chicken. Sirloin steak and veggie skewers. Sautéed apples. Marinated pineapple and strawberries. Especially recommended with: dried fruit and cheese salads. Made with organic muscat wine and orange blossom honey The combination of muscat grape and orange blossom honey has proved to be a perfect union not only because of its common Mediterranean origin but also because of the harmony of aroma and flavor -floral and citrus notes that remind us of the orange blossom- that both ingredients add to the final product. A new intense and persistent vinegar with a lot of personality that can be used in a wide range of gastronomic activities. Fruity, exquisitely sweet and full of nuances, it perfectly maintains the qualities of its ingredients.
Merlot Bittersweet Wine Vinegar
The sensations provided by the red fruits allow us to develop kinds of vinegar for salads with strawberries, currants or raspberries. It is especially recommended with anchovies. Made with Merlot grape wine With its unique potency and distinct color and flavor, the Merlot grape provides a great aroma of red fruit and a deep flavor to this bittersweet, as well as an intense purple color.
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.
- Vol.: 100 ml. x 4