Organic Pasteurized Beaujolais Green Grape Juice (Verjuice), bottled

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Juice from Gamay organic Beaujolais grapes, salt, sugar

A bit of history
Verjuice, or green juice, is an acidic grape juice made from immature or unripe grapes. It is not vinegar, which is an open-air fermentation of wine.
The Romans, to whom we owe the planting of vines, were familiar with the flavor of a juice made from unripe grapes.
It was in the Middle Ages that verjuice became "the condiment"! From cooking to digestive benefits, this juice, as acidic as vinegar, is everywhere. To obtain it, green bunches of small fruits are harvested from vineyards or from house vines. In cooking, a notable example is Verjuice sauce, a savory seasoning made from cider vinegar and greens. Cameline verjuice sauce accompanied roast meats and venison, and game meats such as deer or wild boar.
The french book "Larousse de la cuisine" lists verjuice mustard as a "better flavor than vinegar."

How to use verjuice in cooking?
You've probably guessed: verjuice is a fruit juice as acidic as vinegar. Its acidic flavor remains that of grape juice.
It can replace vinegar on all occasions.
This is the case with vinaigrette, to name just one preparation.
Cooking with verjuice is like cooking in the Middle Ages, when lemon was not used to acidify dishes.
For a change from classic meat gravy, try Camelina verjuice sauce, which was widespread throughout 14th-century Europe and owes its name to its camel-like color. You need 40g of raisins softened in water, 70g of blanched almonds, 30g of dry breadcrumbs, 1 tsp of ground cinnamon, 1 tsp of ground ginger, 1 pinch of ground cloves and of course 30cl of verjuice. Blend everything, add a little salt and it's ready.
Tea lovers can add a few drops of verjuice to their cup.
For dessert, replace the lemon juice with verjuice to make the fruit cream. Add a little powdered turmeric to give this cream a yellow tint, which you then place in a baked shortcrust pastry tart shell.

Why choose artisanal verjuice from The Popote?
This medium-aged condiment is made by hand without the addition of artificial preservatives.
To make it, I sourced organically grown green grapes from local vineyards in the Beaujolais region. During the "thinning" pruning process, these winegrowers keep only the bunches guaranteed to ripen in the best conditions. We press the excess bunches and filter the resulting juice. The addition of salt and sugar, as well as pasteurization, helps preserve it in corked bottles.
If you're new to verjuice, I'm providing a sample. It will allow you to first make a fruit juice vinaigrette.
With the purchase of a 25 cl bottle, you can then embark on simple recipes for the whole family or your guests.

Storage
To preserve verjuice in a bottle after opening, I recommend storing it in a cool, corked place.

Packaging
25 cl glass bottle with a cork stopper and a measuring spout for easy use.
4-panel cardboard label attached with a linen string.
Sample in 4 cl glass bottle with screw cap.