Two new vinegars have us sipping and seasoning at the Great Ciao Warehouse.  Both are from Unio, a vinegar producer in Tarragona, a port city in the Spanish region of Catalonia.

Unio is notable for being one of the last producers to use the 150 year old Schutzenback method of cold, drip-fermentation.  Wine is poured into the top of the barrel, which slowly trickles down through a porous central layer.  As the acetified vinegar drips down into the lower chamber of the barrel, fresh wine is added to top off the barrel.  The vinegar is removed using a spout at the bottom of the barrel.

The acetification process takes several days, however Unio ages their vinegar for an additional 3-6 months in French Oak barrels. This slow process results in a vinegar that captures and retains many of the aromas and flavors of the original varietal grapes.

Katie’s Favorite: Unio Moscatel Vinegar

  • Country of Origin: Spain
  • Region: Catalonia
  • Acidity: ~5-6%
  • Grapes: Moscatel
  • Flavor profile:  floral, juicy, sweet
  • Quantity: 500ml.

Made from Spanish Moscatel grapes, this vinegar has a crisp acidic backbone balanced by candied lemon sweetness, all at once aromatic and complex with rich overtones of stone-fruit nectar, blossoms and honey. Perfect for a summer vinaigrette, but sweet enough to enjoy with soda water for a refreshing vinegar spritzer. (500ml. bottle, call for pricing.)

David’s Favorite: Unio Vermouth Vinegar

  • Country of Origin: Spain
  • Region: Catalonia
  • Acidity: ~5-6%
  • Grapes: Macabeo and Parellada, Xarel-lo grapes, along with herbs and spices.
  • Flavor profile: Dry and wine-y with notes of thyme and green apple.
  • Quantity: 500ml.

Made from Catalan Vermouth, this unique vinegar is rich and wine-forward with flavors of thyme and crisp green apple.  Ideal for seasoning a pot of steamed mussels, or for deglazing a pan of sauteed mushrooms.  (500ml. bottle, call for pricing.)


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