Verjus literally means "green juice" from unripe grapes. It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival. Because verjus is made from wine grapes and shares the same acid-base as wine, it is an elegant and delicate alternative to vinegar and lemon juice as it is “wine friendly” and will not distort the essence of the wine you serve. Charles Genson Verjus is complementary to a wide range of salads, poultry and game, fish and seafood, marinades, sauces and stews.