{"id":9978,"date":"2026-07-07T17:35:40","date_gmt":"2026-07-07T15:35:40","guid":{"rendered":"https:\/\/badiavinagres.com\/vinavin-confirma-el-bon-moment-del-vinagre-de-qualitat"},"modified":"2026-07-14T12:12:44","modified_gmt":"2026-07-14T10:12:44","slug":"vinavin-confirma-el-bon-moment-del-vinagre-de-qualitat","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/en\/vinavin-confirma-el-bon-moment-del-vinagre-de-qualitat","title":{"rendered":"VINAVIN confirms the strong momentum of quality vinegar"},"content":{"rendered":"\n

On 8 and 9 June<\/strong>, we travelled to C\u00f3rdoba<\/strong> to attend the 2nd VINAVIN Professional Vinegar Congress<\/strong>, 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.<\/p>\n\n\n\n

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

A sector looking to the future<\/strong><\/strong><\/h1>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/strong>. It is a message with which we feel fully identified.<\/p>\n\n\n\n

We also enjoyed an outstanding showcooking session led by chefs Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/strong> and Eva Mill\u00e1n<\/strong>, 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.<\/p>\n\n\n\n

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An award that fills us with pride<\/strong><\/strong><\/h1>\n\n\n\n

One of the most memorable moments of the congress came during the VINAVIN Awards <\/strong>ceremony. Our Chardonnay Balsamic Gardeny<\/strong> was honoured with the Gold Medal<\/strong>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Beyond the presentations and the awards, what we value most from our time in C\u00f3rdoba 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

A great moment for quality vinegar<\/strong><\/strong><\/h1>\n\n\n\n

We leave C\u00f3rdoba 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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