{"id":12769,"date":"2013-06-03T10:26:00","date_gmt":"2013-06-03T08:26:00","guid":{"rendered":"https:\/\/www.mathier.com\/aktuelles\/verjus-the-sour-grape-juice\/"},"modified":"2025-05-16T17:18:29","modified_gmt":"2025-05-16T15:18:29","slug":"verjus-the-sour-grape-juice","status":"publish","type":"aktuelles","link":"https:\/\/www.mathier.com\/en\/aktuelles\/verjus-the-sour-grape-juice\/","title":{"rendered":"Verjus &#8211; the sour grape juice"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Sour grape juice<\/h2>\n\n<p>Verjus &#8211; the sour grape juice What is actually behind the mysterious term &#8220;verjus&#8221;? A sour juice that is produced by squeezing unripe grapes.   <\/p>\n\n<p>Salgesch. It may not sound very spectacular, but verjus is a real rediscovery that has been used for some time in top gastronomy, but also in everyday cooking. This ancient nectar with its mild acidity and fresh aromas is used as an alternative to vinegar, lemon juice or balsamic vinegar for everything that requires a gentle acidity.  <\/p>\n\n<p>&#8230;<\/p>\n\n<h2 class=\"wp-block-heading\">Find out more here<\/h2>\n\n<style>\n  \/* Default-Gr\u00f6sse f\u00fcr sehr kleine Bildschirme *\/\n  .calameo-frame {\n    width: 100%;\n    height: 250px; \/* Kleinste Standardh\u00f6he *\/\n    border: none;\n    display: block;\n    margin: 0 auto;\n  }\n\n  @media (min-width: 480px) {\n    \/* Medium - ab 480px *\/\n    .calameo-frame {\n      height: 300px;\n    }\n  }\n\n  @media (min-width: 560px) {\n    \/* Large - ab 560px *\/\n    .calameo-frame {\n      height: 350px;\n    }\n  }\n\n  @media (min-width: 640px) {\n    \/* Extra Large - ab 640px *\/\n    .calameo-frame {\n      height: 400px;\n    }\n  }\n\n  @media (min-width: 720px) {\n    \/* XXL - ab 720px *\/\n    .calameo-frame {\n      height: 450px;\n    }\n  }\n\n  @media (min-width: 800px) {\n    \/* XXXL - ab 800px *\/\n    .calameo-frame {\n      height: 500px;\n    }\n  }\n<\/style>\n\n<!-- iFrame mit Media Query responsive Gr\u00f6ssen -->\n<iframe class=\"calameo-frame\" src=\"https:\/\/v.calameo.com\/?bkcode=0061151991f5019e7534a&#038;mode=mini&#038;clickto=view&#038;clicktarget=_blank\" allowtransparency=\"\" allowfullscreen=\"\" scrolling=\"no\">\n<\/iframe>\n","protected":false},"excerpt":{"rendered":"<p>Verjus &#8211; the mild, sour grape juice made from unripe grapes, ideal as a gentle alternative to vinegar and lemon.<\/p>\n","protected":false},"featured_media":12734,"template":"","aktuelles-type":[299],"class_list":["post-12769","aktuelles","type-aktuelles","status-publish","has-post-thumbnail","hentry","aktuelles-type-press"],"_links":{"self":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/aktuelles\/12769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/aktuelles"}],"about":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/types\/aktuelles"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media\/12734"}],"wp:attachment":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media?parent=12769"}],"wp:term":[{"taxonomy":"aktuelles-type","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/aktuelles-type?post=12769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}