Verjus was one of the main cooking base in the middle ages. Up Until recently, it was a common sight on the countryside of south west France. Verjus are the aborted grapes which never ripened as well as the juice obtained from them. Just after the WWII, lemon was still uncommon as well as a luxury, Verjus on the other hand was easily available and, if not for the women of the farms, would have been dealt with by the birds or vine workers in search of a few more liters of 'wine'.
Our Verjus du Périgord is made of pasteurized unriped grapes juice, and therefore needs to be kept in the fridge once open. No acidification or E number is added to the Verjus. It is traditionally used to deglazed Foie Gras and in dishes involving game and duck. In truth, its use is endless as well as it being a very healthy product.
Bernard comes from a winemaking family in Entre-Deux-Mers and in 1974, he created the concept of Forgotten Vegetables, growing ancient fruits and vegetables which had disappeared from our tables. He brought back Verjus, which we bring in the UK. This Verjus du Perigord is made in association with a wine estate in Gascony as when Bernard first approached Bordelais winemakers, they found the idea to be not noble enough for their grapes. As well, traditional cooking in Perigord is more likely to involve Verjus (foie gras, sauces, game) as in Bordeaux, the proximity of fresh water calls for simpler cooking.