The term Verjus originates from the French “vert jus,” meaning “green juice.”
Verjus is the juice of unripe, green grapes, which is neither fermented nor
processed into vinegar. It possesses a mild, delicate acidity and is non-alcoholic \u2013 making it more elegant
than vinegar and often more subtle than lemon juice. For centuries, it has been valued as a fine
acidifying and seasoning agent, and was even used by the ancient Greeks, such as
Hippocrates, in medicine to soothe the stomach and digestion.
When lemons later arrived in Europe, Verjus lost its significance \u2013 its use was
only preserved in France and the Near East. Today, this
green juice is experiencing a well-deserved comeback: In modern cuisine and at the bar, it
once again provides fresh, natural acidity and exciting taste experiences.<\/p>\n","protected":false},"excerpt":{"rendered":"
The grapes for Verjus are harvested in early August, just before they soften.
The harvest time significantly influences the taste: Grapes harvested later
develop a more intense aroma and slightly more sweetness, which makes the acidity
appear milder. After harvesting, the grapes are gently pressed, the juice is allowed to rest briefly,
and then filtered. After pasteurization, the green juice is
bottled.<\/p>\n","protected":false},"featured_media":2010,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[143],"product_tag":[],"class_list":{"0":"post-2363","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-alcohol-free","8":"first","9":"instock","10":"taxable","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"yoast_head":"\n