Details
Verjus is a food-friendly alternative to vinegar. It is a gentle acidulant made from fresh green grapes.
History
Verjus is mentioned in the medieval manuscript Le Menagier de Paris (c. 1392) and is a traditional seasoning in European wine-producing countries. All over France women produced both their own verjus and their own vinegar.
Making of Verjus
The grapes are handpicked at veraison (onset of colouring in grapes) to reduce the cropload in our vineyards. This is a great time to make verjus because it is at the start of flavour development in the grape when the acids are still high and the sugars are around 14%. Whole bunch pressing is the next process, the juice is then cold settled and sterile filtered into the bottle. Produced from a blend of varieties, including grenache, riesling and muscat blanc.
In the Bottle
| Vintage | No |
|---|---|
| Grape Variety | No |
| Technical Details | No |
| Maturation | No |
| Background | No |
| Cellaring Potential | No |