Verjuice

Verjuice is a tangy juice made by pressing unripe grapes, crab-apples, or other sour fruits. Popular throughout Western Europe during the Middle Ages, it was a staple in sauces, condiments, and for deglazing dishes. Although its use has declined with the advent of wines and flavored vinegars, verjuice still retains a place in French, European, and Middle Eastern cuisines and is available in select gourmet stores.

Today, many contemporary chefs favor verjuice for salad dressings, especially when wine is served with the meal. Unlike vinegar or lemon juice, verjuice imparts a sour note without overpowering the wine's flavor. Australian chef Maggie Beer contributed to the resurgence of verjuice in modern cooking when she began producing it commercially in 1984.

In Syrian cuisine, verjuice, known as husroum, is widely used, particularly in the preparation of olive oil and tomato paste. Similarly, in Persian cuisine, verjuice, called ab-ghooreh, flavors dishes like Shirazi salad.

Historically, the term "verjuice" also referred to grape seeds preserved in salt during the Middle Ages. Additionally, in some regions, a cider made from crab apple juice is referred to as verjuice. English cookery texts sometimes use "verjuice" to describe apple or crab-apple juice.

Showcasing its versatility, Niagara Oast House Brewers in Canada crafted a farmhouse ale using local Niagara Pinot Noir Verjus. This innovation exemplifies how verjuice continues to inspire and enhance culinary creations.