Last year, Chef Thomas Bellec spotted vibrant clusters of unripe green grapes and wanted to find a way to utilize them in his cooking. Although these grapes are not ideal for wine, they are perfect for creating verjus. Verjus originates from the French expression “vert jus”, which directly translates to “green juice.” Verjus is a versatile kitchen essential and is known for its gentle acidity and sweet-tart nonalcoholic juice. It is best used as a vinaigrette or citrus substitute. Chef enjoys adding such a unique flavor to his dishes and often features the ingredients in Rooted and Atelier menus. He loves using verjus in a marinade, a salad dressing, or a sauce because it’s subtle and floral and won’t interfere with the flavor of the wine it’s paired with.
This year, Chef Bellec and our winemaking team, Cary Gott, Bob Cabral, and Tom Pierson, collaborated to produce a larger amount of Verjus to be used in our culinary program and to be enjoyed by guests.