Verjus is non-fermented juice from unripe green grapes with high acidity and a tart apple-like flavor. In the Middle Ages it was often preferred over vinegar and used as a sauce ingredient, a meat tenderizer, a condiment and as a salad dressing. While vinegar may clash, Verjus compliments wine. Our grown up daughter likes to pour it over crushed ice, adds some sparkling water and calls it "winemaker´s lemonade." 2001 Verjus is particularly first-rate since it is a blend of Pinot Noir and Chardonnay grapes, just like the world´s best champagnes. Let us know if you would like a complimentary copy of Navarro´s Verjus Cookbook sent along with your order.

Some of our favorite Mendocino restaurants have been generous enough to share two dozen of their Verjus recipes with us and we would be delighted to share their culinary artistry with you.