La Rosa has worked with the famous British chefs, Mark Hix and Mitch Tonks for over five years producing many wines, ports and olive oil under the TONNIX label. Both chefs like to find challenges for La Rosa and the most recent one was to ask us to bottle a vinegar made from fortified wine. Wine makers in general don’t like to consider making vinegar and making vinegar from port isn’t an easy feat due to port’s high alcohol levels. But Jorge Moreira took on this challenge with good grace and he found some 30+ year old port vinegar that had been made by some nearby neighbours.
I believe this is the first wine vinegar to be made from fortified wine to be bottled and commercialized.
Traditional port varieties, mainly Touriga Nacional, Touriga Franca, Sousão and Tinta Roriz.
Delicious in salad dressings matching perfectly with the La Rosa Extra Virgin olive oil. Great for marinades and in home made mayonnaise. Sprinkle a little on fish and chips – the English style!
Pale tawny in colour and in flavour, the vinegar has strong acidic notes with a touch of balsamic port undertones on the nose. It has very intense flavours with bright, fresh acidity at the end on the palate. It rests on its port heritage but isn’t at all sweet and viscous like balsamic vinegar. More reminiscent to wine vinegar with a touch of port!
Matured in 550L old port pipes for over 30 years with a vinegar ‘mother’ and regularly topped up.
MATURATION AND BOTTLING
The vinegar was aged in 550L pipes for at least 30 years. Hand bottled in August 2015 outside the warehouse well away from our bottling line and wine/port stock.