Verjus (vinegar) from Burgundy, Fallot, 250 ml

Verjus (French for green juice) is the must of unripe grapes. Until the 17th century, "verjus" was a traditional acidifier in European cuisine, but then fell into obscurity due to the lemon trade. Verjus offers a particularly mild acidity with a rich aromatic range and is universally used: in salad dressings, for marinating meat, in sauces, and, of course, for flavoring desserts.