Verjus was already used by ancient Moses, but now the condiment has established itself in top gastronomy
When the Mathier family serves cordon bleu, there is no accompanying lemon. The winegrowing dynasty from Salgesch (VS) no longer acidify their tea with citrus fruit either. Instead, there is a small bottle of
Verjus on the table, which is juice made from unripe grapes. “Sensational”, says patron Diego Mathier of the taste. He easily consumes two and a half deciliters a week at home.
This is no problem at all, because Mathier produces the verjus himself, between 1,000 and 2,000 liters per year. The basic material comes from his own vines. Like any self-respecting winemaker, the two-time Winemaker of the Year (2007, 2011) also focuses on consistent yield reduction. In July, or early August at the latest, it’s time for the “green harvest”. At least half of the grapes are then cut from the vines so that the remaining grapes get more nourishment.
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