Annamária Ruppert

The name Verjus (french: jus vert – meaning: green juice) refers to the pressing of the juice from unripe grapes, harvested green and almost free of sugar at the beginning of July. It is used for making refreshing cocktails, traditionally for cooking, salad dressings, sauces and marinades. It was also very popular in medieval European cuisine and medicine. It is a product of historical importance, produced and used in gastronomy in most wine-producing regions, dating back to the planting of the world's first vineyards in the Middle East. Remonta Verjus is a complex-tasting acidic non-alcoholic juice made from early-harvested 100% Portugieser grapes from the South-Transdanubia region of Hungary. Its pH of 2.6 (acidic) makes it a locally produced environmentally friendly substitute for lemon and other citrus fruits. This natural acidifier is ideal for cooking (pickling, salad dressings, mayonnaise) or for making refreshing lemonades and cocktails. Throughout its 5,000-year history, verjus has been widely used in gastronomy and medicine. Its many physiological benefits and its enriching flavour have made it a niche product. The pressed juice of green grapes is high in acidity and vitamins, rich in antioxidants and polyphenols. Let's rediscover verjus in the gastronomy!