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{{More citations needed section|date=October 2021}} |
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[[Image:Fabrication du verjus BnF Latin 9333 fol. 83.jpg|thumb|250px|Picking green grapes for making verjuice. ''[[Tacuinum Sanitatis]]'' (1474). |
[[Image:Fabrication du verjus BnF Latin 9333 fol. 83.jpg|thumb|250px|Picking green grapes for making verjuice. ''[[Tacuinum Sanitatis]]'' (1474). [[Paris Bibliothèque nationale]].]] |
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'''Verjuice''' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}; from [[Middle French]] ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe [[grape]]s, [[crabapple|crab-apples]] or other sour fruit.<ref>''Oxford English Dictionary'', 2nd ed. (1989)</ref> Sometimes [[lemon]] or [[sorrel]] juice, [[herb]]s or [[spice]]s are added to change the |
'''Verjuice''' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}; from [[Middle French]] ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe [[grape]]s, [[crabapple|crab-apples]] or other sour fruit.<ref>''Oxford English Dictionary'', 2nd ed. (1989)</ref> Sometimes [[lemon]] or [[sorrel]] juice, [[herb]]s or [[spice]]s are added to change the flavour. In the [[Middle Ages]], it was [[Medieval cuisine|widely used]] all over [[Western Europe]] as an ingredient in [[sauce]]s, as a [[condiment]], or to [[Deglazing (cooking)|deglaze]] preparations. It is still used to some extent in the [[American South]]. |
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| ⚫ | It was once used in many contexts where modern cooks would use either [[wine]] or some variety of [[vinegar]], but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of [[France|French]] dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook [[Maggie Beer]] has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. |
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== Etymology == |
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The authors of ''The Medieval Kitchen: Recipes from France and Italy'' (1998) write that the grape seeds preserved in salts were also called ''verjus'' during the Middle Ages.<ref>{{Cite book |last=Redon |first=Odile |url=http://archive.org/details/medievalkitchenr0000redo |title=The Medieval Kitchen: Recipes from France and Italy |date=1998 |publisher=University of Chicago Press |others= |isbn=978-0-226-70684-9 |location=Chicago, IL |pages=19 |via=[[Internet Archive]]}}</ref> The word ''verjus'' is derived from the French term ''vert jus'' (literally "green juice") which refers to its sour grape source.<ref name=":0" /><ref name=":1">{{Cite web |last=Suszko |first=Marilou |date=August 24, 2005 |title=Verjus: The Juice of the Vine |url=https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-url=https://web.archive.org/web/20231223034806/https://clevelandmagazine.com/food-drink/home-cooking/articles/verjus-the-juice-of-the-vine |archive-date=2023-12-23 |access-date=2023-12-23 |website=Cleveland Magazine |language=en}}</ref> In the French region of [[Ardèche]], a [[cider]] fermented from [[crab apple]] juice is called ''verjus''. In medieval and early modern English cookery texts "verjuice" sometimes means apple juice or crab-apple juice.{{Cn|date=August 2021}} |
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| ⚫ | Modern cooks use verjuice most often in [[salad dressing]]s as the acidic ingredient, when wine is going to be served with the salad. This is because it provides a comparable [[sour]] [[taste]] component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. |
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== History == |
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From the [[Middle Ages]] through the [[Renaissance]], verjus was [[Medieval cuisine|widely used]] all over [[Western Europe]] as an ingredient in [[sauce]]s, as a [[condiment]], or to [[Deglazing (cooking)|deglaze]] preparations. |
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Verjus |
Verjus, called ''husroum'' (حصرم) in Arabic, is used extensively in [[Syrian cuisine]]. In Syria, much of the production of ''husroum'' is still done over the course of several days by female members of land-owning clans—even if many of them liveincities. The ''husroum'' produced during this time will be distributed to various households within the extended family and used throughout the year. The sameistrue for the production of olive oil and tomato paste. |
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Verjus, called ''ab-ghooreh'' (آبغوره) in [[Persian language|Persian]], is used extensively in [[Persian cuisine]], such as in [[Shirazi salad]]. |
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Verjus is used to some extent in the [[American South]]. |
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==Modern resurgence== |
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[[Maggie Beer]], |
[[Maggie Beer]], an [[Australia]]n cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of [[Riesling#Naming|Rhine Riesling]] grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice. After slow national sales, 15 years later came international sales, that were then followed in France and elsewhere by local product.<ref>"Reviving a peasant tradition: Maggie Beer has resurrected verjuice", p16-17, Food and Wine supplement, [[Canberra Times]], 22 February 2012</ref><ref>[http://www.canberratimes.com.au/lifestyle/cuisine/this-weeks-food-books-20120218-1tff1.html Maggie's Verjuice Cookbook], [[Maggie Beer]], Lantern, [[Canberra Times]] Cuisine, 21 February 2012</ref> |
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Niagara Oast House Brewers in [[Niagara-on-the-Lake]], Ontario developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus with the first release in fall 2015.<ref>{{Cite web|url=https://oasthousebrewers.com/product/r-r-5-niagara-verjus-grape-sour/|title=R.R. #5 –Verjus Grape Sour – Niagara Oast House Brewers – Craft Brewery in Niagara-on-the-Lake|website=oasthousebrewers.com}}</ref> |
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== Usage == |
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Verjus comes in two colors, white and red.<ref name=":0" /> The red varies from gentle and floral, to rich and hearty; the white varies from light and mild, to tangy and aggressive.<ref name=":0" /> |
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==Other uses of the word ''verjus''== |
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| ⚫ |
It was once used in many contexts where modern cooks would use either [[wine]] or some variety of [[vinegar]], but has become much less widely used as wines and variously |
||
The authors of ''The Medieval Kitchen: Recipes from France and Italy'' write that the grape seeds preserved in salts were also called ''verjus'' during the Middle Ages.{{Cn|date=August 2021}} |
|||
In the French region of [[Ardèche]], a [[cider]] fermented from [[crab apple]] juice is called ''verjus''. In medieval and early modern English cookery texts "verjuice" sometimes means apple juice or crab-apple juice.{{Cn|date=August 2021}} |
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| ⚫ |
Modern cooks use verjuice most often in [[salad dressing]]s as the acidic ingredient when wine is going to be served with the salad. This is because it provides a comparable [[ |
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In the Middle East, verjus is thought to have medicinal properties, and can help diagnose illnesses (as it relates to [[Iranian traditional medicine]]).<ref>{{Cite web |last=ایران |first=عصر |date= |title=خواص آبغوره را بشناسید |url=https://www.asriran.com/fa/news/415297/%D8%AE%D9%88%D8%A7%D8%B5-%D8%A2%D8%A8%D8%BA%D9%88%D8%B1%D9%87-%D8%B1%D8%A7-%D8%A8%D8%B4%D9%86%D8%A7%D8%B3%DB%8C%D8%AF |access-date=2023-12-22 |website=asriran.com |language=fa}}</ref><ref>{{Cite web |last=خبرگزاری باشگاه خبرنگاران |first=آخرین اخبار ایران و جهان |date= |title=تشخیص بیماری با نوشیدن آبغوره |url=http://www.yjc.ir/fa/news/5997616 |access-date=2023-12-23 |website=yjc.ir |language=fa}}</ref> |
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==References== |
==References== |
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