Sangiovese Verjus

Made with unripe Sangiovese grapes picked in Feb 2010.

Verjus, or verjuice, is a tart condiment created originally in the Middle Ages. It is, and was then, used to acidify dishes when cooking.

The tart juce is stabilized with a little alcohol to stop it fermenting and to aid in its longevity. This is very traditional.

Some suggestions:

• use a splash of verjus instead of vinegar in salsa verde and aioli to add flavour
• boiled baby potatoes garnished with olive oil and tossed in a couple of tablespoons of verjus, capers and flat leafed parsley
• use verjus where you would use wine or brandy when cooking, especially in reductions.