When details also become part of the celebration

There are times of the year that bring together many celebrations such as weddings, baptisms, communions, or family gatherings. Spring, in this sense, is one of the busiest seasons. The good weather and longer days encourage these kinds of events and make it a key period.

We believe that memories play a special role. Taking home a gift from that day is a way of extending the memory beyond the moment itself.

When thoughtfully chosen, these gifts not only serve a symbolic purpose, but also add value and help define the style of the celebration.

Details with their own identity

More and more people are choosing gifts that are useful and have a story behind them. In this context, vinegars like ours become a distinctive option with their own identity. They are not only a high-quality gastronomic product, but also a way of sharing our land, our way of doing things, and our tradition.

These are gifts designed to be used and enjoyed — and remembered over time.

A unique proposal for every celebration

We work with small formats, carefully designed presentations, and customization options so that each gift matches the style of the event. From personalized labels to special packs, we aim for the gift to become part of the experience and add a distinctive touch, with coherence and meaning.

For us, being part of these celebrations is also a way of becoming part of personal stories. Knowing that one of our vinegars accompanies a special day and becomes linked to a lasting memory is what gives meaning to what we do.

If you are preparing a celebration and would like to explore ideas or options, we will be delighted to help and advise you with no obligation.

Because May is a time for celebrations… and the best details are the ones people remember.

badia@badiavinagres.com

Salmon Poke Bowl with Mango, Wakame and Riesling Gardeny Sweet & Sour

:: Ingredients ::

Ingredients (2 serves):

200 g fresh salmon (sashimi grade)
1 ripe mango
1/2 cucumber
1/4 red onion
A handful of wakame seaweed (pre-soaked)
150 g sushi rice or white rice
2 tablespoons Riesling Gardeny bittersweet
1 tablespoon soy sauce
1 teaspoon sesame oil
Sesame seeds
Chives or fresh coriander (optional)

:: Preparation ::

Cook the rice according to the instructions and let it cool slightly.
Cut the salmon into 1–2 cm cubes and keep it chilled.
Peel and cut the mango into cubes.
Slice the cucumber very thinly or into half-moons.
Slice the red onion into thin strips.
Assemble the bowl: place a base of rice and arrange the salmon, mango, wakame, onion, and cucumber on top.
Prepare the dressing by mixing the Riesling Gardeny bittersweet with soy sauce and sesame oil, then drizzle over the bowl.
Finish the dish with sesame seeds and fresh herbs to taste.

A fresh, balanced dish full of contrast—perfect for enjoying a healthy recipe with a gourmet touch.

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

Alimentaria, a meeting point for the future

Alimentaria Barcelona is one of the leading international trade fairs in the food, beverage and gastronomy sector. Held from March 23 to 26 at the Gran Via venue of Fira de Barcelona, this edition was especially significant as it marked the fair’s 50th anniversary. With thousands of exhibitors and international visitors, Alimentaria stands as a key platform for business projection, trend detection and the creation of new opportunities across the entire food value chain.

For Badia Vinagres, participating in Alimentaria represents an opportunity to strengthen professional relationships and establish new connections in a high-level environment. The fair allows us to reinforce ties with existing clients, introduce our products to new audiences and explore potential collaborations.

New markets and international and domestic consolidation

The overall assessment of this edition is very positive, both in terms of the volume of contacts and, above all, their quality. Our participation in Alimentaria 2026 has enabled us to continue advancing our internationalization process, generate new growth opportunities and strengthen our presence in markets where we are already active.

During the fair, we established new contacts in countries such as Mexico, El Salvador, Colombia, Poland and Taiwan. At the same time, we continue to consolidate our activity in markets such as the Scandinavian countries, the Baltic states, Croatia, the Dominican Republic and the United States, which represent key areas for our growth.

Closer to home, we are also strengthening our presence in Catalonia and across Spain, with the aim of building a solid, stable and close foundation that allows us to continue growing sustainably.

A space to grow, connect and move forward

Alimentaria is not only an exhibition space, but also a tool that drives innovation, continuous improvement and the international projection of our activity. Taking part allows us to keep evolving as a company, maintaining our commitment to quality, product knowledge and a way of working based on rigor and experience.

We would like to take this opportunity to thank PRODECA for its commitment and support in the internationalization of Catalan companies, as well as its contribution to promoting the Catalan agri-food sector worldwide.

We would also like to highlight the Matchmaking initiative at Alimentaria, a tool that facilitates direct connections with international buyers and effectively contributes to generating real business opportunities.

After this new edition of Alimentaria, we are left with the feeling of having taken a step forward. Trade fairs are intense environments, but above all they are moments that allow us to listen to the market, test ideas and confirm that we are on the right path.

These types of events remind us of the importance of proximity, trust-based relationships and consistent work to continue bringing our vinegars to the world, without losing the essence that defines us.

Opening the vinegar house as a shared space

For years, the vinegar house has been —and continues to be— our workspace, the place where we transform raw materials into vinegars with their own identity. But it is also history, family, craftsmanship and passion. That is why we want the vinegar house to be a living, open and shared space — a place where knowledge flows, where you can taste, learn and experiment. Because we believe the world of vinegar must not only be explained, it must be experienced.

Guided tours with tasting in small groups

At the vinegar house, we organize guided tours in small groups for anyone who would like to discover our project up close and understand what lies behind every bottle of vinegar.

During the visit, we explain who we are and where we come from, show our facilities and share how we work and craft our vinegars in an artisanal way — from the raw materials we select and the production processes we follow, to the care we put into every detail.

The experience concludes with a guided vinegar tasting, where we explore aromas, nuances and textures, and explain the best pairings for each one. Because vinegar is not only explained — it is understood through tasting.

A space for creative ideas

The vinegar house also becomes a setting for creative projects and proposals. If you have an idea that fits within our universe — whether related to gastronomy, craftsmanship, culture or territory — we open our space for you to develop it in an authentic, carefully curated and inspiring environment.

We like to think of the vinegar house as a meeting point for creators, chefs, producers and curious minds alike.

A new way of understanding the brand

Opening the vinegar house is also a statement of intent. For us, it means transparency and trust; it means inviting you to become part of the project.

Stay tuned to our social media channels, where we will share dates, registrations and all the latest news about our tours and activities.

See you at the vinegar house?

The modernist flower that has accompanied us since 1908

In this blog, we’d like to share the story of a very special symbol that is with us every day: the modernist flower that forms part of our logo.

This is no ordinary design. We recovered it from a letterhead dating back to 1915, created by Agustí Badia, founder of the vinegar house and first generation of our family. Its delicate lines and modernist inspiration already hinted at the attention to detail and refined aesthetic that have always defined our spirit. That’s why we like to say this graphic element is not just a flower – it’s an emotional legacy.

Reconnecting with our origins

Recovering this design was a way of reconnecting with our roots. We often talk about innovation, new products and formats, but the identity of a company with history is also built on these small details that endure through time. This flower reminds us where we come from, the path we’ve taken, and what we want to preserve as we continue to grow.

We haven’t been able to identify the exact species. It might be a wildflower, one of those plants often seen as “weeds” but that grow freely and resiliently… Perhaps that’s precisely why it resonates with us: for its simplicity, strength and natural beauty.

Today, the modernist flower is present on all our products – from the Gardeny vinegars to the Badia range – and it’s also part of our workspace. We wear it printed on our uniforms, display it on our labels, and it decorates the walls of our vinegar house. It’s a symbol of belonging, of team spirit, of a shared project that draws from the past to keep looking forward with passion and purpose.

That’s why we begin the year by paying tribute to this small yet powerful symbol which, despite its unknown origins, means so much to us.

Thank you, Agustí, for this legacy.

This Christmas, bring the elegance of cava to your dishes

December means gatherings, toasts, and tables filled with the best of every home. And when we talk about Christmas and New Year’s Eve, cava always plays a leading role. But… what if we told you that this festive sparkling wine can also be the secret to elevating your holiday recipes?

At Badia Vinagres, we transform cava into delicate, flavourful balsamic vinegars. And this month, we want to shine a light on two of them: our cava vinegar and rosé cava vinegar. These two surprising vinegars are made from cava base wine and retain the freshness, aroma and elegance of the grape varieties used to make these sparkling wines.

Cava vinegar

This vinegar is made from the traditional cava base wine, using macabeu, xarel·lo and parellada grapes. The result is a mildly sweet-and-sour vinegar, with a fine perfume and delicate fruity notes — perfect for enhancing the subtlety of fish, oysters and all kinds of seafood.

It pairs beautifully with:

Light salads with citrus or nuts.
Delicate escabeches of white fish or seafood.
Vinaigrettes for fish carpaccios or ceviches.

A few drops over freshly opened oysters.

This vinegar doesn’t overpower — it enhances. It brings a subtle touch of acidity and aroma that elevates any festive appetiser.

Rosé cava vinegar

For our rosé cava vinegar, we use the rare and wonderful trepat grape, which gives it a pale pink hue, fruity notes and a seductively fresh character.

It’s perfect for:

Pairing with clams, razor shells or scallops.
Salads with fresh cheese and red berries.
Light seafood escabeches.
Desserts with strawberries, raspberries or wild berries.

This vinegar adds not just flavour, but also colour and aroma. Its surprising personality works beautifully in creative and sophisticated dishes — and is a great ally when you want to impress your guests with unexpected holiday starters.

The secret to elevating your festive meals may lie in choosing the right vinegar

There are many types of vinegar — as many as there are grape and wine varieties. The more care we put into the origin, variety and elaboration process, the more flavour and versatility we get in return. In Christmas cuisine, where seafood, fish and salads often take centre stage, cava vinegar and rosé cava vinegar can be your secret ingredients to turn a good dish into a memorable one.

Happy holidays!

A Promising Harvest for Our Vinegars

September is harvest time, a key moment that defines the quality of the raw material for everything we do: the grape. Because without good grapes there is no good wine. And without good wine there is no good vinegar.

After several difficult years marked by extreme drought, the 2025 campaign arrives with good news for the wine sector. According to data from INCAVI and the Catalan Association of Oenologists, in Catalonia and much of Spain growers have been able to harvest grapes in much better sanitary condition and with superior quality. This improvement in conditions is key to producing wines and therefore vinegars with personality, structure, and clean aromas.

Favorable climate conditions and higher yield

Autumn and spring rains and a moderate summer have favored the recovery of the vineyard. The production areas we usually work with at Badia Vinagres—such as the wineries in Penedès for white varieties and those in Tarragona and Lleida for red varieties—have approached this harvest with much more optimistic expectations.

Although there were some episodes of diseases such as mildew and hailstorms in certain areas, the first estimates point to a 10% increase in production compared to last year. But beyond quantity, what we truly celebrate is quality. This year the land gives us grapes with a good balance between acidity and alcohol content, an essential condition for obtaining top-level vinegars.

Quality grapes for excellent vinegars

At Badia Vinagres we work with carefully selected grapes and wines, made from local varieties that respect the environment. The quality of the grape not only affects the organoleptic profile of the vinegar but also its yield, stability, and, of course, its cost. That is why we closely monitor each campaign.

This 2025 harvest gives us the opportunity to continue innovating, to continue betting on natural vinegars with character, made with raw materials that meet our most demanding standards.

A future full of challenges and also of hope

Despite this respite, the wine sector continues to face major challenges such as climate uncertainty, the rising cost of grapes, and the urgent need to practice more sustainable viticulture. Cooperation between growers, wineries, and producers like us will be essential to ensure the continuity and excellence of a product that has been part of our culture since ancient times.

At Badia Vinagres we remain true to our commitment: to transform the best raw material into unique vinegars.

Melon Gazpacho with Apple Vinegar

:: Ingredients ::

800 g ripe tomatoes
60 g green peppeR
120 g cucumber
50 g onion
800 g melon
60 ml Gardeny apple vinegar
100 ml water
70 ml virgin olive oil
Fresh mint leaves
1 or 2 garlic cloves (optional)
Salt

:: Preparation ::

Wash and dice the tomatoes and green pepper. Then clean, peel, and cut the melon, cucumber, and onion, and set everything aside.
Peel the garlic and place all the chopped ingredients in a blender with the apple vinegar, water, mint leaves, and olive oil. Blend everything. Add salt to taste, mix well, and chill in the fridge until ready to serve. You can strain it if desired.
Serve with diced melon, cucumber slices, and fresh mint leaves. Add a drizzle of apple vinegar and olive oil to taste.

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

Broccoli dumplings with sweet and sour sauce

7 January, 2019

Coconutbowl with Tempranillo wine vinegar

7 January, 2019

Vinegar, a World to Discover

When we talk about vinegar, we often think of the classic wine or apple types, the most common ones in our kitchens. But vinegar is much more than a simple ingredient — it’s the result of a meticulous process that begins with the selection of the finest wine. At Badia Vinagres, we don’t settle for standard raw materials; we work exclusively with high-quality organic wines, which allow us to produce vinegars with a unique personality and flavor nuances that truly stand out.

The Importance of Grape Variety

Each grape variety brings its own specific organoleptic characteristics, which are reflected in the final vinegar. This is why selecting the wines we work with is key to creating vinegars with identity, complexity, and a depth of flavor that goes far beyond acidity.

At Badia Vinagres, we choose grape varieties that offer an aromatic profile, structure, and fruity or floral nuances, making each vinegar unique and ideal for a wide range of culinary uses. Some of our signature varieties include:

Merlot Agridulce (Sweet and Sour Vinegar): A vinegar with great aromatic intensity, perfect for dressings that elevate salads to the next level.
Cabernet Sauvignon Balsamic Vinegar: Smooth tannins with a sweet touch, ideal for meat dishes or sophisticated reductions.
Riesling Agridulce: A silky and vibrant variety that adds an elegant and delicate touch to tropical fruit salads.
Pedro Ximénez Balsamic Vinegar: Naturally balanced sweetness with a unique balsamic note, perfect for sauces and mayonnaise.
Muscatel Balsamic Vinegar: Very aromatic and floral, offering great versatility in the kitchen.

Each vinegar is unique and distinct, so we invite you to discover them all and experiment with their many culinary applications.

The market offers many types of vinegar, but not all of them are made from selected, quality wines. Many producers opt for more affordable, standard raw materials, resulting in vinegars that are acidic but lack depth. At Badia Vinagres, each vinegar captures the essence of the wine it comes from, providing a richness of flavor that makes it truly one-of-a-kind.

This specialization allows us to offer a gastronomic and innovative range that takes vinegar to a whole new level — as in the case of our Gardeny range. These products are designed for sophisticated dishes, creative combinations, and even applications in mixology.

The Culture of Vinegar

Catalonia is producing some truly exceptional vinegars. More and more producers are innovating, creating high-quality products and contributing to the growing vinegar culture. This excites us because it means that consumers are becoming more aware of the importance of choosing a good vinegar, just as they do with good olive oil or wine. We must continue to support and promote this sector!

These lines are an invitation to discover, experiment, and enjoy vinegar like never before. Discover the pleasure of cooking with high-quality vinegars.

Vinegar: Your Best Ally in the Kitchen

Did you know that vinegar can balance and enhance the flavors of your dishes? Today, we’re sharing some practical ways to give it a starring role in your cooking and achieve amazing results.

Enhance Sweet Flavors

The acidity of vinegar contrasts with the sweetness of ingredients like fruits and desserts, creating a perfect balance. Let’s start with some delicious sweet pairings you’ll love!

Strawberries with vinegar. The acidity enhances the fruit’s natural sweetness. At Badia Vinagres, we have the perfect option to pair with them: Merlot Gardeny sweet and sour vinegar. Here’s a link to the recipe in case you want to try a healthier version of the classic strawberries and cream.
Pineapple with vinegar. If you love pineapple, try it with Riesling Gardeny sweet and sour vinegar—it’s an ideal pairing!
Orange with vinegar. Since it’s still orange season, we suggest a delightful dessert: sliced orange with a few drops of sweet and sour vinegar with orange blossom honey Gardeny.

Enhance Savory Flavors

In savory dishes, a few drops of vinegar can intensify flavors without adding extra salt. Take note of these ideas—they’ll surprise you and elevate the taste of your favorite traditional dishes!

Lentils with vinegar. Just before serving, add a tablespoon of organic Cabernet wine vinegar from Badia and mix well. Its acidity will enhance the flavor without the need for extra salt.
Beef stew with vinegar. Five minutes before serving, add a touch of Cabernet Gardeny balsamic wine vinegar. This final touch will balance the flavors and enhance the intensity of the dish.
Scrambled eggs with spinach and vinegar. Add a few drops of Pedro Ximénez Gardeny balsamic vinegar just before serving to create a fresh contrast and boost the flavor of the spinach.

Cut Through Greasy Flavors

The acidity of vinegar helps reduce the greasy sensation on the palate, making dishes lighter and more balanced. Here are some surprising ideas that won’t leave you indifferent.

Salads with Muscat balsamic vinegar. It’s perfect for dressings with rich ingredients like avocado, nuts, or cheese. Its acidity adds freshness to the dish.
Catalan-style fish and chips. Try fried sardines with a touch of cava balsamic vinegar. This delicate contrast enhances the flavor of fried fish!

With these ideas, vinegar becomes an essential ingredient in your kitchen, adding balance and surprising nuances to your dishes. Get inspired to experiment with our vinegars and discover how they can transform your culinary experience!