• 2019 Verjus
    Juice from green grapes
    • (750 ml) Sold Out!
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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 but not lemon trees. The berries in a grape cluster are hard at 10° or 11° Brix with no extractable juice; at 12° or 13° Brix they start to soften and can be harvested with maximum acidity for Verjus. We use Verjus at home as a replacement for vinegar or lemon juice—since the acid is malic rather than citric, the 2019 Verjus flavor is apple-like. This vintage of verjus was produced from first-crop Pinot Noir grapes and the juice has a blush from the Pinot skins. Refrigerate after opening; verjus is typically delicious for several weeks and can also be frozen in an ice-cube tray for longer term use.
Navarro Verjus Cookbook cover art

If you would like some recipes of how verjus is used in cooking, please download a PDF recipe booklet. [right]

  • Harvested: Sept. 4, 2019
  • Sugars at harvest: 12.8° Brix
  • Bottled: Sept. 23, 2019
  • Cases produced: 120
  • Alcohol: 0.0%
  • Residual sugars: 12.8%
  • Titratable acidity: 23.9 g/L
  • pH: 3.74