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Agraz Verjus de Bodegas Ochoa
AGRAZ VERJUS

HISTORY

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.

GRAPE VARIETIES

Tempranillo, garnacha and viura.

AGRAZ VERJUS

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.

CHARACTERISTICS

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).

MORE DATA

Alcohol content: 4.5%

Residual sugar content: 1.3 g/l

Citric acid: 0.88 g/l

Yield: 3,500 kg/Ha

PRESENTATION

50 cl bottle.

RECIPES USING AGRAZ VERJUS

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.

RECIPES USING AGRAZ VERJUS

MEATS

In the frying pan

To deglaze meat juices from the bottom of the pan, add a dash of agraz, reduce and drizzle onto the meat.

Roasts

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.

Casseroles

Add a spoonful to each portion just before serving.

Carpaccio

Season the slices with a mixture of equal parts of olive oil and agraz.

FISH

Grilled or fried

Sprinkle on a few drops just before serving for extra moistness.

Oven baked

Sprinkle with agraz to prevent drying.

Marinaded salmon

Sprinkle on a mixture made with equal parts of olive oil and agraz.

OTHER DISHES

Pulses

Add one spoonful per person just before serving. Ideal with lentils; but also good with chickpeas and beans.

Vegetables in broth

Sprinkle in a couple of spoonsful.

Artichokes, chard or leeks

Add a glass of verjuice to the cooking water.

Cold boiled potatoes for salads

Add a generous dash while still hot.

Aceite Arbequina de Bodegas Ochoa
Aceite Arbequina de Bodegas Ochoa
Agraz Verjus de Bodegas Ochoa
Extra virgin oil from Arbequina olives (50cl and 2l)
Agraz Verjus