I think the wine I tried brewing last year is unlikely to lose its sourness but perhaps what I’ve succeeded in creating is not wine at all but verjus (or verjuice)? This is a traditional concoction made from unripe grapes and was often used to add an acidic component to dishes in the past. It certainly worked well in the beef stew I made for dinner tonight. I mixed about 150ml with about double the quantity of stock and, cooked with beef, onion, carrot and various herbs and spices, ended up with a very palatable result. You don’t always get what you want but, if you try, sometimes you get what you need.
5 July 2026
by wpAdmin
0 comments