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{{short description|Type of juice}} |
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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). [[ |
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'''Verjuice''' ({{IPAc-en|ˈ|v|ɜr|ˌ|dʒ|uː|s}} {{respell|VUR|jooss}}; from [[Middle French]] ''vertjus'' |
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{{More citations needed section|date=October 2021}} |
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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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⚫ | [[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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Modern cooks |
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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 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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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 live in cities. The ''husroum'' produced during this time will be distributed to various households within the extended family and used throughout the year. The same is true for the production of olive oil and tomato paste. |
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== Etymology == |
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Verjus, called ''ab-ghooreh'' (آبغوره) in [[Persian language|Persian]], is used extensively in [[Fars Province|Fars province]] cuisine, such as in [[Shirazi salad]].It is also used in Northern Iranian and [[Azerbaijan|Azeri]] cuisine. |
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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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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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[[Maggie Beer]], |
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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 language|Persian]], and it is used extensively in [[Persian cuisine]], such as in [[Shirazi salad]]. |
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In domestic cooking an excellent verjuice can be made more simply from an unripe orange, picked at the point comparable to that in grape verjuice, before the sugar comes in. The acidity is clearer and simpler than lemon, more fresh than grape verjuice.{{citation needed|date=July 2015}} |
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Verjus is used to some extent in the [[American South]]. |
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==Other uses of the word ''verjus''== |
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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. |
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=== Modern resurgence === |
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In the regional French 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. |
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⚫ | [[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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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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⚫ | 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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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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{{reflist}} |
{{reflist}} |
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==Further reading== |
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*{{Larousse Gastronomique|Verjuice}} |
*{{Larousse Gastronomique|Verjuice}} |
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*''The Medieval Kitchen: Recipes from France and Italy'', by Odile Redon, Françoise Sabban and Silvano Serventi, University Of Chicago Press, 2000. ISBN |
*''The Medieval Kitchen: Recipes from France and Italy'', by Odile Redon, Françoise Sabban and Silvano Serventi, University Of Chicago Press, 2000. {{ISBN|0-226-70684-2}} (hardcover); {{ISBN|0-226-70685-0}} (paperback) |
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==External links== |
==External links== |
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[[Category:Medieval cuisine]] |
[[Category:Medieval cuisine]] |
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[[Category:Condiments]] |
[[Category:Condiments]] |
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[[Category:Sour foods]] |
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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Sauces |
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Dips |
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Pickles and preserves |
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Spreads and pastes |
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Oils and liquids |
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