Bourgoin Verjus 750ml

About Bourgoin

The Bourgoin family estate is based in Saint-Saturnin, The family has supplied cognac as a negociant to some of the the most famous cognac brands since the 1930's. Now the younger, innovative family members, Frederic Bourgoin, and his sister Maëlys, create biodynamic cognacs, expressive of the local terroir, that are being used in restaurants and bars around the world. 

Verjus is a grape juice made from Ugni Blanc grapes collected during early harvest. With a pH of 2.5, Verjus is a perfect substitute for lemon juice, can be used in salads, pairs amazingly well with oysters or as a bright light addition to a soda or tonic. All natural,

Verjus or 'verjuice' takes its name from the French ('vert jus' or 'green juice') and is made from pressed unripe grapes. Widely used by the Romans and in the Middle Ages as a condiment and cooking ingredient, 

While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally "green juice," which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus. Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine. Widely used in the Middle Ages and the Renaissance, verjus has become more popular in recent years and is produced by many American wineries; it's also widely imported from France. Red verjus has an earthier flavor, while white verjus has a crisper taste.

Verjus has a tart character with a higher pH than both vinegar and lemon juice. Like wine, it derives its tartness from tartaric acid, so doesn't distort the flavours of wine and its influence over a dish is far more subtle than some vinegars or citrus juices. So, it is perfect as a gentle acidulant when other products may be too acidic. It has myriad kitchen uses - perfect for poaching chicken, fish or figs, and adding to roast pork juices when making a gravy. It also makes a beautiful granita, sorbet or posset. 

How to use

• Poach chicken, pears or dried fruit with some verjus and herbs.
• Use as a dressing for tomato or cucumber salads.
• Drizzle over freshly shucked oysters.
• Deglaze, pan juices when cooking pork or game.
• Try in cocktails, sorbets and puddings.
• add, ice and mineral water for a refreshing non-alcoholic drink.

Details 750ml, refrigerate after opening.