(=juice made out of unripe grapes)

It seems that Verjus is not well known yet. I just know about it just a little time and I will use here the term Verjus, because it is the most common. "Agrest" is found in many historc german chronicles, but the name by itself got lost. Verjus should be a part of european wine growing history again. Deeply connected to the history, Verjus gets slowly in appearance. Why this tasty stuff got lost has several reasons. One could be that the import of lemons in the 18th and 19th century replaced Verjus. Its acid was replaced by citrus lemons at cooking. Crusaders brought the idea to europe in the 12th century. We can find today Verjus in the Iranian cusine. Another theory is that habits in case of tastes changed from sour to more sweet. Sour food was always well known as healty, bitter was dangerous (poisonous) and sweet was rar. These days food gets sweeter and sweeter. Artifical and nature identical (not natural) aromas and additives are used by the food industry to add flavours. Yes truly, we can find this in the wine business as well. But I go back to the roots and thought about how to make real authentic Verjus which fits best for cusine. Verjus or "green juice" has nothing to do with its colour, it means that unripe "green" (green, yellow, red, rosa) berries are harvested very early.

It is definitely the most multi functional condiment and was also used as a medicine.

In the next part I will present Herrenhof Verjus to you.

You can find a very detailed info about this topic here (in german) hier.