Nabaza.net-The MarketPlace - Verjus Blanc (White Grape Verjuice) by ChefShop.com

	List Price: N/A Our Price: $16.99 Availability: N/A Manufacturer: Fusion Foods
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Binding: Misc. Feature: 25.4 Oz Bottle of this delicious Verjus Blanc! Label: Fusion Foods Manufacturer: Fusion Foods Publisher: Fusion Foods Studio: Fusion Foods
Features 25.4 Oz Bottle of this delicious Verjus Blanc! Made with pride and joy by Fusion Foods! Used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. It is used to add acidity to foods, an important component in food and in cooking. Get your bottle today! Great addition to the pantry!
Editorial Reviews: 25.4 OZ product description Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen - it's green. It is used to add acidity to foods, an important component in food and in cooking. Napa Valley Verjus is made from white wine varieties such as Chardonnay, and the wine grapes removed from the vine in midsummer, at a point in the growing cycle called veraison. At veraison, change in color from green to black and the berries begin to soften enough to press. As the grapes arrive at the winery, they are loaded into large pneumatic presses where the juice is gently extracted then transferred to refrigerated stainless steel tanks. The juice is allowed to settle for a couple of days, then it is lightly filtered and packaged. The fresh verjus is at its best right after pressing, and can be packaged immediately. The challenging part of the production is keeping the verjus from fermenting and becoming wine; crushed grapes will spontaneously ferment due to airborne yeasts. Commercially, grape juice is usually stabilized by either adding powerful preservatives like benzoic acid, or by traditional canning methods - the juice must be heated to a temperature high enough to kill yeast cells and bacteria. Both of these methods adversely affect the taste of the finished product.