Verjuice Green Juice

Verjus Green Juice from the Gernot Heinrich Winery in Gols

Verjus green juice by Gernot Heinrich is an acidic juice made from unripe Zweigelt grapes, gently filtered and briefly pasteurized. It is neither wine nor vinegar, but a condiment that adds acidity without masking the flavor of a dish.

Verjus green juice is the green grape juice from the Gernot Heinrich winery in Gols in Austria's Burgenland region, pressed from grapes that are still firm and unripe on the vine at the end of July. Verjus literally means green juice, and that is exactly what is in the 370-milliliter bottle. It is not fermented, which is why it remains a culinary condiment rather than a late-night beverage.

Grape must, meadow herbs, and crisp apple

The aroma is reminiscent of fresh grape must, meadow herbs shortly after being cut, and crisp apples that are not yet fully ripe.

On the palate, the green juice is fresh and fruity; its acidity is vibrant and stimulating. It remains milder than a wine vinegar because it completely lacks the sharpness of acetic acid. What you taste is grape and not fermentation, and that makes all the difference.

Mixed with mineral water in a 1:10 ratio, it makes a refreshing drink for hot afternoons. It requires no added sugar yet tastes like more than just sour water. A sprig of mint or a slice of cucumber moves the whole thing in the direction of an aperitif.

What Verjus represents in the kitchen

Verjus acidifies a dish without competing with wine or vinegar, which is why it has long been highly regarded in fine dining.

Where vinegar masks the aromas of a sauce and wine overrides them with its own character, Verjus brings only acidity and leaves everything else untouched. It adds tension to soups and sauces, and can be used to pickle vegetables or marinate poultry.

It has become established in many kitchens as a mild vinegar substitute because it seasons subtly and still works where a vinegar would be far too overpowering. Even delicate companions like asparagus or artichokes tolerate it without clashing. In a vinaigrette, it takes on the role of vinegar without the oil having to fight against it.

Early harvest and gentle bottling

Young asparagus, a leaf salad with nut oil, and marinated poultry tolerate this acidity better than any sharp vinegar while retaining their own flavor.

The harvest takes place at the end of July, using 100% Zweigelt while the berries are still firm and have barely developed any sugar, as this very unripeness is what defines the juice. After a short period of resting, during which the solid particles settle, it is gently filtered and then briefly pasteurized.

Once opened, the bottle belongs in the refrigerator, where the contents will keep for three to four weeks. 370 milliliters is enough for many dishes, as a generous splash is often all that is needed.

Further acidic companions for the kitchen can be found under fruit vinegar. The naked white, an unfiltered white wine made from four grape varieties, comes from the same vineyards. A look at the Gernot Heinrich Winery shows how broadly this producer is positioned between juice and wine.

Organic inspection body AT-BIO-402 – Austrian Agriculture