Red verjuice ✦

Verjus rouge

What it is

Before lemons were cheap, verjuice was the everyday acid of French kitchens, and the red kind came from the grappillons - the second, late bunches a vine sets that never ripen and were otherwise dropped on the ground. Because it is never fermented it has no alcohol and no acetic sting: its acidity is tartaric and malic, which is why it does not fight the wine at the table.

In the kitchen

It reduces without turning sharp, so deglaze game or duck with it neat and let it fall by half before the stock goes in, with no sugar to correct it. In a vinaigrette work at one part to two of oil rather than the one to three a vinegar takes, since it is roughly half as acidic.

Goes with

Duck Venison Pigeon Redcurrant Foie gras Beetroot Shallot Cherry

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

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