Verjuice, by definition, is the very acidic (non alcoholic) juice made from pressing unripe fruit. Its name derives from the French ‘vert’ (green) ‘jus’ (juice). This verjuice is made from premium Hunter Valley Semillon grapes, and is the very first fruit we harvest each year. We hand pick more than what we will eventually need for the co-fermentation with our DJV shiraz, and bottle whatever is left over.
Think of verjuice as a gentle acidulant.
It tastes tart, a bit like lemon juice or vinegar but not as harsh. Use it in cooking to bring out the gentlest lift and brightness of flavour in a vast array of dishes
The most common use of verjuice is deglazing pans after cooking fish or chicken, making a tangy sauce from the reduced juices.
Some other uses include;
Instead of vinegar or lemon juice in salad dressings
Drizzle over grilled fish or barbecued baby octopus
Cutting the richness of sauces or meat dishes, especially with pork
Instead of balsamic vinegar when caramelising onions
Poaching fresh fruit or reconstituting dried fruit
Add a splash to mineral water for a refreshing, tangy zip
It’s wide appeal and versatility is only limited by your imagination…