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Agraz is the stage of the unripe grape. Verjuice is the resultant fruit of its vinification (green juice). Agraz is the unripe green grape, the raw material from which the verjuice is made.
The verjus is a term that comes from the words ‘vert’ and ‘jus’, which means ‘green juice’. The origin of the word is French (in english, verjuice). It can be made with any kind of grape as long as it is agraz (unripe).
The verjuice was used (and it’s currently used) as a condiment for culinary makings and also as an ingredient for sauces.
Thanks to the research done by the Navarre’s Society of Gastronomic Studies (Sociedad Navarra de Estudios Gastronómicos), we began to produce this cooking condiment at the end of the nineties. In Bodegas Ochoa, we commercialized it in 1998 for the first time and since then we have succeed in reviving and applying this historic condiment to the current gastronomy.
Variety: Tempranillo, Garnacha and Viura.
Making
It’s harvested in August, when grapes are still unripe. These grapes are pressed and the resulting must, very acid and with low sugar content, is fermented.
Tasting
It’s an aromatic liquid of high grape natural acids content.
Gastronomy
In current use recipes the verjus is used as an ingredient for sauces, and directly for cooking meat (especially barbecued meat), stews of meat, roasted meat, carpaccios, grilled or roasted fish, fried fish, marinade salmon, legumes, vegetables, desserts, strawberries, etc.
Presentation 50 cl. Bottle.
Features
Degree: 4,5; Residual sugar: 1.3 g/l; Citric acid: 0.88 g/l.
Soil: calcareous clay rocks
Yield: 3.500 kg./Ha.
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