Verjuice is a versatile culinary ingredient. It’s a milder acidulant than vinegar, and it it’s ideal for deglazing, poaching and vinaigrettes.
Sally’s verjuice is made from under ripe pinot noir and shiraz grapes from the Paringa Estate home vineyard, as they’re not fermented, it doesn’t contain alcohol.
Paringa chef, Joel Alderson, uses it in many of his dishes. See below for his verjuice and viognier jelly recipe. To make a vinaigrette with it, mix three parts oil, with one part verjuice.
As acid heightens flavour, verjuice adds another dimension to cocktails. It’s also delicious poured over some ice with sparkling mineral water.
Becoming a Paringa Wine Club member is easy, simply commit to purchasing two dozen each year.
Choose from our two wine club options or create your own custom pack which is delivered to your door in May and November and start receiving member benefits immediately.