What is Verjuice?

	Verjuice Re-Discovered
	Origins

The word verjuice derives from the French ‘vert jus’ or ‘verjus’ and literally means, “green juice”. It is the unfermented juice of semi-ripe grapes from the green-harvested, thinnings of premium red and white noble grape varieties. These trimmings are high in acid and low in sugar and can often account for up to 50% of the total crop which is usually discarded. This zesty juice is enjoyed as an elegant, delicate culinary condiment for a range of dishes as wide as the inventive chef’s imagination.

Because it shares the same acid base as wine, verjuice will not distort the essence of wine, the way vinegar or lemon juice would and thus it is the perfect alternative condiment to use when quality wines are being served with a meal.

Verjuice is a premium, natural flavour enhancer and therefore adds dimension and richness to your cooking.

It is also delicious as a healthy cordial, diluted with still or sparkling water, neat as an aperitif sloshed over crushed ice or, as a mixer for cocktails and sours.

Verjuice has an affinity with nut oils and combines particularly well with walnut and hazelnut oils and of course, emulsifies superbly with olive oil. Note: Avoid combining verjuice with premium, peppery, bitter-fruit olive oils. Opt for a milder, creamier olive oil that will not mask the sweet-sour flavours of verjuice. This is one instance where the best (olive oil) is not necessarily the right choice. Pumpkin Seed and Sesame oil combinations are also sublime, although they do not totally emulsify with verjuice.

After opening, verjuice must be refrigerated and will keep for up to three months depending on fridge temperature.