Verjus was discovered in the Middle Ages as a way to acidify foods, especially if you lived in the part of Europe that could grow grapes instead of lemon trees. The grapes are harvested when they are green, before they are fully ripe, to provide plenty of zing. Historically, unripe second crop was gleaned for the same purpose. On a salad it can replace vinegar for a more wine-friendly ingredient. At home we use it in cooking to replace lemon juice. Yes, we do drink jus-ade (water, verjus, ice and a splash of Gewürztraminer juice.) We have made our Verjus from various grape varieties but in 2017 it is Chardonnay. Navarro's Verjus won the 2012 Artisanal Taste Test Award in Cooking Light magazine and we think the 2017 is equally pleasing. If you would like some recipes of how verjus is used in cooking, you can download a recipe booklet.