Verjus is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or verjuice as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen -it's green. It is used to add acidity to foods, an important component in food and in cooking. Verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor. Verjus is not fermented, and is not alcoholic.
At Fusion, the Napa Valley Verjus is made from wine grapes removed from the vine in midsummer, at a point in the growing cycle called veraison; a stage at which red wine varieties such as Cabernet Sauvignon and Merlot change in color from green to black and the berries begin to soften enough to press. As the grapes arrive at the winery, they are loaded into large pneumatic presses where the juice is gently extracted then transferred to refrigerated stainless steel tanks. The juice is allowed to settle for a couple of days, then it is lightly filtered and packaged. The fresh verjus is at its best right after pressing, and can be packaged immediately.
This product must be refrigerated after it is opened. Last 4 weeks once opened.