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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 de France|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 flavor. It also goes by the name '''Verjus'''.<ref name=":0">{{Cite web |last= |first= |date=2007-11-19 |title=Verjus |url=https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-url=https://web.archive.org/web/20231017185145/https://www.bonappetit.com/test-kitchen/ingredients/article/verjus |archive-date=2023-10-17 |access-date=2023-12-23 |website=[[Bon Appétit]] |publisher=Condé Nast |language=en-US}}</ref> |
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== Etymology == |
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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 |
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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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== History == |
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Modern cooks use verjuice most often in [[salad dressing]]s as the acidic ingredient |
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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 |
Verjusis called ''husroum'' (حصرم) in Arabic; it is used extensively in Lebanese and Syrian cuisine. Verjus is known as ''ab-ghooreh'' (آبغوره)in[[Persian language|Persian]], and itisused 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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Verjus, called ''ab-ghooreh'' (آبغوره) in [[Persian language|Persian]], is used extensively in [[Persian cuisine]], such as in [[Shirazi salad]]. |
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==Modern resurgence== |
=== Modern resurgence === |
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[[Maggie Beer]], |
[[Maggie Beer]], a South [[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", pp. 16–17, Food and Wine supplement, ''[[The 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] {{Webarchive|url=https://web.archive.org/web/20200506191822/http://www.canberratimes.com.au/lifestyle/cuisine/this-weeks-food-books-20120218-1tff1.html|date=2020-05-06}}, [[Maggie Beer]], Lantern, ''[[The Canberra Times]]'' Cuisine, 21 February 2012</ref> Niagara Oast House Brewers in [[Niagara-on-the-Lake]], Ontario, Canada, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus, with the first release in fall 2015.<ref>{{Cite web |title=R.R. #5 –Verjus Grape Sour – Niagara Oast House Brewers – Craft Brewery in Niagara-on-the-Lake |url=https://oasthousebrewers.com/product/r-r-5-niagara-verjus-grape-sour/ |website=oasthousebrewers.com}}</ref> |
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== Usage == |
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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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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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| ⚫ | 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 flavored vinegars became more accessible. Nonetheless, it is still used in a number of dishes as well asin recipes from various cuisines, and can be purchased at some gourmet grocery stores or by local producers. |
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==Other uses of the word ''verjus''== |
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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 [[taste|sour taste]] component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. Some people will drink verjus with sparkling water and ice, which tastes similar to [[lemonade]].<ref name=":1" /> |
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{{Unreferenced section|date=October 2021}} |
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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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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}} |
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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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==References== |
==References== |
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This section needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources in this section. Unsourced material may be challenged and removed. (October 2021) (Learn how and when to remove this message)
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Verjuice (/ˈvɜːrˌdʒuːs/ VUR-jooss; from Middle French vertjus 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit.[1] Sometimes lemonorsorrel juice, herbsorspices are added to change the flavor. It also goes by the name Verjus.[2]
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.[3] The word verjus is derived from the French term vert jus (literally "green juice") which refers to its sour grape source.[2][4] 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.[citation needed]
From the Middle Ages through the Renaissance, verjus was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.
Verjus is called husroum (حصرم) in Arabic; it is used extensively in Lebanese and Syrian cuisine. Verjus is known as ab-ghooreh (آبغوره) in Persian, and it is used extensively in Persian cuisine, such as in Shirazi salad.
Verjus is used to some extent in the American South.
Maggie Beer, a South Australian cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of 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.[5][6] Niagara Oast House Brewers in Niagara-on-the-Lake, Ontario, Canada, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus, with the first release in fall 2015.[7]
Verjus comes in two colors, white and red.[2] The red varies from gentle and floral, to rich and hearty; the white varies from light and mild, to tangy and aggressive.[2]
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 flavored vinegars became more accessible. Nonetheless, it is still used in a number of dishes as well as in recipes from various cuisines, and can be purchased at some gourmet grocery stores or by local producers.
Modern cooks use verjuice most often in salad dressings 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. Some people will drink verjus with sparkling water and ice, which tastes similar to lemonade.[4]
In the Middle East, verjus is thought to have medicinal properties, and can help diagnose illnesses (as it relates to Iranian traditional medicine).[8][9]
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