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Verjuice

 
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Sun Jul 17, 2005 1:26 am    Post subject: Verjuice Reply with quote

One of my favourite ingredients was mentioned in the Seared Scallops thread and I think it deserves a thread of its own.

I always have a bottle of Verjuice in my fridge and often use it instead of white wine in risotto. Jenjen mentioned using it to deglaze a pan.

What else?
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brighidsdaughter



Joined: 02 Oct 2004
Posts: 233
Location: Canton, TX USA

PostPosted: Sun Jul 17, 2005 5:59 am    Post subject: Reply with quote

Ok, now I'm envious. Verjuice doesn't seem to be available here. What exactly is the contemporary product you're using? I know that historically, verjuice has been described as the juice of unripe grapes. Is that it? I wish I could get my hands on some of it to experiment!
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Sun Jul 17, 2005 6:19 am    Post subject: Reply with quote

brighidsdaughter, here in Adelaide we can buy several brands of verjuice all the time. Perhaps the best-known and most popular is Maggie Beer's Verjuice, which comes from the Barossa Valley north of Adelaide. That link also gives some recipes and serving suggestions.

I have also used verjuice made by other local wineries.

Good luck finding some, it's a worthwhile search.
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Barbara



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Sun Jul 17, 2005 7:27 pm    Post subject: Reply with quote

If your are in a wine producing area check with the wineries cellar door. They often have their own brand of verjuice.
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