“Castell de Gardeny” vinegars: by Badia Vinagres since 1908
Under its “Castell Gardeny” brand, Badia Vinagres produces an amazing selection of high- quality vinegars combining their traditional artisan skills with the latest product research and development.
During the fermentation process, only the alcohol in the wine is transformed into vinegar. The rest of the aromas and delicate flavours are retained only when the method used is slow and meticulous. Unlike the fast, industrial-scale fermentation processes that produce most of the world’s vinegars, lacking in delicate variations in flavour, Badia continues to follow a traditional, 200-years old process that captures the best characteristics of the wine of origin and produces vinegars full of distinct aromas, flavours and pleasant acidity.
The fermentation process, in Badia’s “Bittersweet” Port, Riesling and Merlot vinegars, is continued in carefully selected French oak barrels to further refine and balance the final vinegar.
We would like to introduce you to Sibarita’s world of high-quality, traditional artisan vinegars with a selection of our range of Badia’s products.
“Agridulce de Oporto”
Badia’s “Bittersweet” Port wine vinegar is made from Tawny Port wine produced and certified by one of the oldest winemaking families in Portugal since 1738. In Badia’s factory in Mollerusa, near Lleida in Cataluña, it is aged for 4 years in French oak barrels. The result is a delicious, lightly acetic vinegar retaining the characteristic aromas of Port wines.
All Badia’s vinegars are ideal for vinaigrettes – try combinations of these distinctly different artisan vinegars with our different single-variety olive oils. But Castell de Gardeny vinegars are fantastic condiments in their own right – try them just drizzled or sprayed on steaks, lamb cutlets, squid, duck magret or strawberries! And, yes, they also compliment fish and chips.
Why not try one of our “duck” favourites?
Duck breast with honey sauce and Port wine bittersweet
Ingredients for 2 people:
- 1 duck breast
- 50 cl Port wine bittersweet
- 1 tbsp honey
- Salt, black pepper, thyme
- Mashed potatoes
- Score the fat side on the breast in a diamond pattern.
- Season both sides with salt and pepper.
- Place fat-side down in a pan, without oil, over a medium heat. Cook for about 7 minutes until golden.
- Turn over and cover, and cook over a high heat for 2-3 minutes.
- Remove from the heat, let stand for 2-3 minutes, remove from the pan. Set aside.
- Discard a little more than half of the rendered breast fat, add Port wine bittersweet and honey and let reduce a little.
- Thinly slice the breast and top with the sauce. Garnish with mashed potatoes.
** Breast cooking time depends on how well-done you like it; the time given is to be cooked with a pink centre.
** If you prefer your meat more cooked, increase the time by 4 minutes.
** Anyway, once thinly sliced, if you prefer it more cooked, cook in a hot griddle pan until done to your liking.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.
Agridulce de Merlot
The Merlot grape, with its intense and unmistakable colour and flavour, gives this Bittersweet vinegar an aroma of fruits and a deep palate. It is a purple-red vinegar, made with Merlot wine of great aromatic intensity. It has a sweet and elegant palate reminiscent of blackberries, raspberries and violets enriched during the 12 months of aging in French oak barrels.
The Merlot grape with its exclusive power and unmistakable color and flavor gives this sweet and sour a noble aroma of red fruits and a deep palate, in addition to an intense purple color.
The sensations of red fruits make Agridulce de Merlot ideal in vinaigrettes for salads and with strawberries, currants or raspberries. It is a delicious ingredient for sweet and sour sauces to accompany oriental or poultry dishes and it goes very well with anchovies.
Organic traditional vinegar
Produced from Tempranilla wine from black grapes of premium quality, ecological, vegan, gluten-free and unpasteurized. Natural, sustainable and healthy, it is the result of combining a carefully selected, organic source with a traditional, artisan method of fermentation and long ageing, just as Badia’s vinegars have always been made.
This is our every-day vinegar. Use it to add flavour to your meals whether meat, fish or salads.
Why not try an Avocado and Mango Salad with our Organic traditional vinegar:
Avocado and Mango Salad
- 2 ripe avocados
- 1 mango
- 1 handful of fresh raspberries, rinsed
- Basil leaves
- 4 tbsps. Extra virgin olive oil
- Coarse salt
- Recently ground black pepper
- 2 tbsps. Castell de Gardeny Organic Traditional Vinegar
- 1 tbsp. agave syrup
- Cut the mango in half, remove the stone and peel. Cut the mango into long, thin strips. Roll each strip into a spiral.
- Next, cut the avocados in half; remove the stone and the peel. Finely grate the avocado stone and keep it aside.
- Cut the avocados into strips and arrange them in circles on two plates, forming a flower pattern. Place the mango spirals in the middle of the plate. Place the basil leaves and raspberries in the spaces.
- For the vinaigrette, add the extra virgin olive oil, agave, vinegar, black pepper and the grated avocado stone to a bowl.
- Cover and shake vigorously.
- Add the vinaigrette to the salad and a pinch of salt and serve immediately.
Anyone for tapas?
Made with aromatised Vermouth wine produced using the traditional methods of the artisan production houses of the Italian Alps. Exclusive formulae combine herbs and spices to give that special touch to Vermouth wine. It is an exotic vinegar, pink in color and with a very elegant herbal aroma adding a delicious flavour wherever you use it.
It is the perfect seasoning to dress cockles and all kinds of snacks. Try it with mussels, clams, oysters and all types of shellfish. You can also use it in pickles, fish marinades or to dress salads of legumes or tuna. It’s great with chips as well.
Cava is a world-renowned sparkling wine produced mostly in the region of Cataluña, commonly based on the Trepat grape variety from which Badia’s cava rosé vinegar is made. The delicacy of this variety and its colour result in the basic characteristics of Cava Rosé.
It has a delicious perfume ideal for fish and seafood and, also, to accompany all kinds of salads, pickles or even red fruit desserts. Try it drizzled or sprayed on our Anko gazpacho soups, particularly the Watermelon gazpacho
The vinegar made from Cabernet Sauvignon red wine, of French origin, from the Bordeaux region. The main characteristic of this grape is its high content of polyphenols and tannins, producing wines of very intense color and with a lot of body, qualities that are evident in Badia’s Cabernet Sauvignon vinegar.
It is an excellent alternative to our Organic Traditional Vinegar for every-day use in the kitchen, an authentic vinegar, with the aroma and flavour of traditional vinegars.
Thanks to its great versatility, it can be used in pickles of meats, salads, vinaigrettes and as a preservative for foods such as vegetables.
Olé! Vinegar with an Andalusian flavor!
Its richness of aromas and its unmistakable intense flavor make this vinegar unique and special for its personality. Made only with wines of D.O.P. Jerez, it acquires its genuine characteristics in the aging that is carried out for more than 6 months in Jerez, in barrels of American oak using the artisan skills acquired over centuries in the traditional system of criaderas and solera.
Our Sherry Vinegar is made from the best sherry wines , carefully selected by Agusti Badia, producing a Sherry vinegar of unmistakable color, flavour and aroma.
Perfect with fried fish!
Use our sherry vinegar to prepare an authentic Andalusian gazpacho or to make mayonnaise and sauces.