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Latest comment: 14 years ago3 comments2 people in discussion
What's the evidence that crab apples can be used for verjuice? Their juice is not as sour as all that -- in fact it can be very sweet. I notice that the French article fr:Verjus says something quite different from this: that in the regional dialect of Ardèche a cider made from crab apples happens to be called verjus. Andrew Dalby 14:53, 15 March 2007 (UTC)Reply
I seem to recall many sources on medieval cuisine claiming it could often be made out of other things than just grapes. Any unripe fruit would do, even if grapes were probably the most common ingredient.
Yes, you're right. I have now noted various older English texts that call apple juice, and especially crab-apple juice, verjuice. Andrew Dalby 13:32, 24 June 2009 (UTC)Reply
Latest comment: 15 years ago1 comment1 person in discussion
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It's been described as "the soya sauce of European cuisine": Verjuice--the unfermented juice of unripe fruit, often grapes. The Greeks used it, the Romans used it, the French, the Italians... And even we used it until the Industrial Revolution. Most farmhouses would have kept a barrel made from crab apples... Now Michelin chefs are queuing up to get hold of it again. But is it worth using in our own kitchens? Sheila Dillon visits food historian Ivan Day and hears from Verjuice 'crusader' Maggie Beer in her vineyard near Adelaide, South Australia. She tastes what is currently on the market and samples some historic verjuice-based dishes.
Providing the following links:
Maggie Beer (www.maggiebeer.com.au)
Of Wine and Yabbies (www.ofwineandyabbies.com)
Ivan Day (www.historicfood.com)
Verjuice UK (www.verjuice.co.uk) —Preceding unsigned comment added by Beanary (talk • contribs) 21:24, 21 September 2010 (UTC)Reply
