The term Verjuice comes from the French vert (green) and jus (juice).
It can be made from any variety of grape as long as it is unripe or agraz as we say in Spanish.
Verjuice is and has long been used as a dressing for food and as an ingredient in some sauces. Using research findings released by the Navarra Society for Gastronomic Studies, we began in the late 1990s to develop this exquisite, age-old condiment and have since continued to support the move bring it back into everyday use.
Tempranillo, garnacha and viura.
The term agraz is used to describe the unripened grape. Verjuice (green juice) is what we get when we put unripe grapes through the wine-making process.
It is an ingredient in haute cuisine that we at Bodegas Ochoa would like to see in every kitchen.
The grapes are harvested in August while still green. They are then pressed and the juice is left to ferment with a very small amount of added sugar.
Flavour: Aromatic with high natural acidity from the grape.
Soil: Chalky clay loam.
Properties: Ideal ingredient in sauces, or used neat on meats (especially roasts), in stews, fried meat, carpaccios, grilled and baked fish, fried fish, marinated salmon, pulses, vegetables, and desserts (delicious on strawberries).
Alcohol content: 4.5%
Residual sugar content: 1.3 g/l
Citric acid: 0.88 g/l
Yield: 3,500 kg/Ha
50 cl bottle.
Verjuice is used in two ways in modern-day recipes: in finished dishes and as an ingredient in sauces (best-known example: mustard). To intensify the flavour, the verjuice can be reduced to half its volume by boiling in a pan.
To deglaze meat juices from the bottom of the pan, add a dash of agraz, reduce and drizzle onto the meat.
Prevent roasts from drying out by basting with agraz or using to cover the bottom of the roasting pan before placing meat in oven. Helps to counteract grease and lighten some meat dishes.
Add a spoonful to each portion just before serving.
Season the slices with a mixture of equal parts of olive oil and agraz.
Sprinkle on a few drops just before serving for extra moistness.
Sprinkle with agraz to prevent drying.
Sprinkle on a mixture made with equal parts of olive oil and agraz.
Add one spoonful per person just before serving. Ideal with lentils; but also good with chickpeas and beans.
Sprinkle in a couple of spoonsful.
Add a glass of verjuice to the cooking water.
Add a generous dash while still hot.