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.

The Paringa chefs use it in many of their 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.

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