{"id":12810,"date":"2014-01-01T11:41:00","date_gmt":"2014-01-01T10:41:00","guid":{"rendered":"https:\/\/www.mathier.com\/aktuelles\/give-us-a-treat\/"},"modified":"2025-05-16T16:59:58","modified_gmt":"2025-05-16T14:59:58","slug":"sour","status":"publish","type":"aktuelles","link":"https:\/\/www.mathier.com\/en\/aktuelles\/sour\/","title":{"rendered":"Give us a treat!"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Verjus was already used by ancient Moses, but now the condiment has established itself in top gastronomy<\/h2>\n\n<p>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<br\/>Verjus on the table, which is juice made from unripe grapes. &#8220;Sensational&#8221;, says patron Diego Mathier of the taste. He easily consumes two and a half deciliters a week at home.    <\/p>\n\n<p>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&#8217;s time for the &#8220;green harvest&#8221;. At least half of the grapes are then cut from the vines so that the remaining grapes get more nourishment.    <\/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=006115199f997081a4578&#038;mode=mini&#038;clickto=view&#038;clicktarget=_blank\" allowtransparency=\"\" allowfullscreen=\"\" scrolling=\"no\">\n<\/iframe>\n","protected":false},"excerpt":{"rendered":"<p>The Mathier winegrowing dynasty replaces lemon with homemade verjus &#8211; juice made from unripe grapes from their own vineyards.<\/p>\n","protected":false},"featured_media":12787,"template":"","aktuelles-type":[299],"class_list":["post-12810","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\/12810","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\/12787"}],"wp:attachment":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media?parent=12810"}],"wp:term":[{"taxonomy":"aktuelles-type","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/aktuelles-type?post=12810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}