VINAVIN confirms the strong momentum of quality vinegar

On 8 and 9 June, we travelled to Córdoba to attend the 2nd VINAVIN Professional Vinegar Congress, an event that brings together producers, researchers, chefs and professionals from around the world with the aim of continuing to promote the value of quality vinegar.

For us, it was an opportunity to learn, share experiences and confirm that the quality vinegar sector is currently experiencing a particularly dynamic period.

A sector looking to the future

The congress programme addressed some of the sector’s main challenges. Research projects on vinegar production processes were presented, the current situation of producers was analysed, the need to join forces to give greater visibility to the product was discussed, and the importance of continuing to raise awareness about what distinguishes quality vinegar from other products was highlighted.

One of the ideas that was repeated throughout the different presentations was that the future of vinegar lies in education, communication and the defence of origin, authenticity and excellence. It is a message with which we feel fully identified.

We also enjoyed an outstanding showcooking session led by chefs María José San Román and Eva Millán, who demonstrated just how versatile vinegar can be and how it is capable of adding value to both traditional cuisine and the most creative culinary creations.

An award that fills us with pride

One of the most memorable moments of the congress came during the VINAVIN Awards ceremony. Our Chardonnay Balsamic Gardeny was honoured with the Gold Medal.

Receiving this recognition is a great source of pride for the entire Badia Vinagres team. Behind every bottle there are many hours of work, dedication and a way of understanding this craft based on quality and respect for the product. This award also highlights a type of vinegar that is still largely unknown to many people, despite its enormous gastronomic potential.

Beyond the presentations and the awards, what we value most from our time in Córdoba is the human side of the event. We felt warmly welcomed by a community of producers, researchers, sommeliers and chefs who all share the same commitment to promoting the culture of quality vinegar.

We were especially pleased to see the strong presence of women leading projects, taking part in the presentations and contributing their knowledge to the sector. We also witnessed a genuine willingness to collaborate among producers from different countries and protected designations of origin, convinced that only by working together will vinegar receive the recognition it deserves.

Before returning home, we also had the opportunity to take part in a master vinegar tasting, a sensory experience that provided the perfect ending to two inspiring days.

A great moment for quality vinegar

We leave Córdoba convinced that quality vinegar is enjoying a particularly significant moment. Research, gastronomy and education are all moving in the same direction, and more and more professionals are working to help consumers discover the true value of this product.

At Badia Vinagres, we are proud to be part of this movement and to continue working, day after day, so that this ancestral product takes its rightful place in kitchens here and around the world.

Catalan vinaigrette

:: Ingredients ::

50 ml Porto Gardeny bittersweet vinegar
100 ml extra virgin olive oil
½ teaspoon salt
10 g toasted hazelnuts
10 g toasted almonds
10 g pine nuts
10 g raisins

:: Preparació ::

Soak the raisins in the Porto Gardeny bittersweet vinegar in a bowl.
Crush the toasted hazelnuts and almonds using a mortar and pestle.
Toast the pine nuts in a pan with a drizzle of extra virgin olive oil and ½ teaspoon of salt until golden brown.
Add them to the soaked raisins along with the crushed nuts.
Stir in the remaining extra virgin olive oil.
Mix everything well and serve immediately, or store in an airtight container until ready to use.

The local nuts enrich the nutritional value of the dish, enhance the flavours and bring out the characteristic toasted aromas. This vinaigrette is balanced, rich and slightly sweet, pairing perfectly with both savoury and sweet dishes.

Try the vinaigrette with:
· Carrot cake
· Goat cheese salad with carquinyolis and quince jelly
· Zucchini and tomato carpaccio
· Red berry salad with vanilla ice cream

Did you like this recipe? Keep discovering how to use our vinegars and bittersweets dressings.

Broccoli dumplings with sweet and sour sauce

7 January, 2019

Coconutbowl with Tempranillo wine vinegar

7 January, 2019

Badia and Gardeny: two brands, one family

Five generations of Badia Vinagres have given their all. We have been making artisanal vinegars for more than a hundred years and we make every endeavour to offer you the most traditional flavours with a unique seal of authenticity.

In recent years, thanks to our experience, passion and innovation, we have included new flavours that define us perfectly. The most traditional vinegars, such as apple vinegar or traditional wine vinegar, bear our Badia seal, and the most innovative vinegars and bittersweets are part of our range Gardeny. They are two different concepts, but they have been created at the same factory.

Our line of Badia vinegars is like a journey towards our roots and traditions. Every drop of these vinegars connects us with more than one hundred years of artisanal experience. Badia vinegars are an expression of our territory and our dedication to offering you the best. The Badia range, made up of the most traditional flavoured vinegars, such as traditional organic wine vinegar and organic apple cider vinegar, enriches our more everyday preparations.

On the other hand, the Gardeny family of vinegars is a universe of discovery and culinary innovation. It is made up of a wide range of vinegars and bittersweets with surprising flavours that whisk us away to a world of infinite gastronomic possibilities. These vinegars are designed for the most demanding palates and the most creative cuisines, offering a unique, exciting experience. It is the perfect choice for experimenting with new combinations and flavours. At present, the Gardeny range is made up of more than a dozen balsamic vinegars and bittersweets which won’t leave you unmoved.

As we have already explained to you in previous publications on our blog, when we talk about balsamic vinegar we are referring to a very delicate product with a subtle sweetness that only contains two ingredients: wine and grape must. It is the preferred choice for those palates looking for a touch less acidity. On the other hand, bittersweets are food condiments with an acidity below 6%, which means that they cannot be called vinegars, technically, but they fulfil the same function. They are designed for those people who are not lovers of overly acidic flavours, but who want to give a surprising touch to their dishes.

Whether you opt for the tradition and authenticity of Badia vinegars or the daring and innovation of Gardeny vinegars, experiment and be seduced by the sophistication of our products.