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.
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.