On Milk Street Radio, I am often asked for a good substitute for wine in cooking. Verjus is a decent alternative since it is the pressed juice of unripened grapes. (It comes from the French, “vert jus,” which means green juice.) Neither fermented nor alcoholic, it provides a light acidity that won't interfere with the flavor of the wine you're serving with your meal, which vinegars can sometimes do—verjus can also be used in place of wine vinegar in recipes. Our kitchen especially likes this version made on a family farm in Oregon’s pinot noir region for its bright flavor with hints of grape, apple and berry. Use Noble Handcrafted Verjus with lighter meats such as chicken or fish; I also use it to deglaze the pan with verjus after sautéing pork.
Net Volume: 25.4 fluid ounces
Ingredients: Grape juice, sulfur dioxide (does not contain alcohol)
Place of Origin: Oregon