{"id":12770,"date":"2013-06-03T10:26:00","date_gmt":"2013-06-03T08:26:00","guid":{"rendered":"https:\/\/www.mathier.com\/aktuelles\/verjus-le-jus-de-raisin-acide\/"},"modified":"2025-05-16T17:18:59","modified_gmt":"2025-05-16T15:18:59","slug":"verjus-le-jus-de-raisin-acide","status":"publish","type":"aktuelles","link":"https:\/\/www.mathier.com\/fr\/aktuelles\/verjus-le-jus-de-raisin-acide\/","title":{"rendered":"Verjus &#8211; le jus de raisin acide"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Jus de raisin aigre<\/h2>\n\n<p class=\"wp-block-paragraph\">Verjus &#8211; le jus de raisin acide Que se cache-t-il r\u00e9ellement derri\u00e8re le terme myst\u00e9rieux de \u00ab\u00a0verjus\u00a0\u00bb ? Il s&rsquo;agit d&rsquo;un jus acide obtenu en pressant des raisins non m\u00fbrs.   <\/p>\n\n<p class=\"wp-block-paragraph\">Salquenen. Bien s\u00fbr, cela n&rsquo;a rien de spectaculaire, mais le verjus est une v\u00e9ritable red\u00e9couverte, utilis\u00e9e depuis longtemps d\u00e9j\u00e0 dans la haute gastronomie, mais aussi dans la cuisine de tous les jours. Ce nectar ancien, \u00e0 l&rsquo;acidit\u00e9 douce et aux ar\u00f4mes frais, est utilis\u00e9 pour tout ce qui demande une acidit\u00e9 douce, comme alternative au vinaigre, au jus de citron ou au vinaigre balsamique.  <\/p>\n\n<p class=\"wp-block-paragraph\">&#8230;<\/p>\n\n<h2 class=\"wp-block-heading\">En savoir plus<\/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; le jus de raisin doux et acide issu de raisins non m\u00fbrs, id\u00e9al comme alternative douce au vinaigre &amp; au citron.<\/p>\n","protected":false},"featured_media":12732,"template":"","aktuelles-type":[300],"class_list":["post-12770","aktuelles","type-aktuelles","status-publish","has-post-thumbnail","hentry","aktuelles-type-presse-fr"],"_links":{"self":[{"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/aktuelles\/12770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/aktuelles"}],"about":[{"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/types\/aktuelles"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/media\/12732"}],"wp:attachment":[{"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/media?parent=12770"}],"wp:term":[{"taxonomy":"aktuelles-type","embeddable":true,"href":"https:\/\/www.mathier.com\/fr\/wp-json\/wp\/v2\/aktuelles-type?post=12770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}