verjus

verjus

verjus 150 150 Abby

A first at Fundo Meza—–this week the grapes were harvested early in the season and in collaboration with a Dutchman who is a winemaker in Chile, pressed to produce our first product—-Verjus.  Verjus??  From the French vertjus  or “green juice”, this nearly ancient (the Middle Ages) condiment was used in place of today’s lemon juice or vinegars.  Modern cooks use verjus most often in salad dressings as the acidic ingredient—– when wine is served alongside. The mildly acidic, sour taste of verjus won’t compete with the wine or alter its taste the way lemon or vinegars will.  It is sour, acidic, versatile and worth trying! Look for it in gourmet food shops.

 

 

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