 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
 |
|
|
Venturi-Schulze Verjus is 100% estate-grown in our Cobble Hill vineyard in the warm Cowichan Valley on Vancouver Island. We decided on an "artist series" label with a twist. Since verjus is the juice of immature fruit, we decided to feature the work of an immature artist. The drawing is "Girl by Fire", an early work of our daughter Giordana, created at age three. Verjus (green juice) is pure, unfermented grape juice pressed from unripe fruit. Used since the Middle Ages, it is enjoying renewed popularity as a versatile, vibrant condiment. Prepare a salad dressing or a delicious sauce, deglaze a pan, create a sorbet, a cocktail, or a multitude of culinary delights. Recipes coming soon! This bottling in a gorgeous tapered bottle with a screw cap was created from a blend of two of our white varieties, picked at the perfect stage of half-ripeness for verjus. We pasteurized the juice and it was also sterile filtered into the bottle. Delicious fruit tones and apple/citrus acidity. It must be refrigerated after opening and will be at its best if consumed within four weeks of opening. We made two varieties of verjus in 2008: We created this verjus from the "green harvest" of the Pinot Noir (the practice of removing a portion of the unripe fruit to reduce the yield and encourage full and even ripening). It is unfined and unfiltered and was pasteurized to prevent fermentation in the bottle. The bottle should be shaken before each use to mix the sediment and MUST BE REFRIGERATED AFTER OPENING. It has delicious tart fruit character with dominant green apple notes. As a natural product with no preservatives, we encourage you to use it withing two or three weeks of opening to enjoy it at its best. Available in a 375 ml crown capped glass bottle for $12. We cropped the Kerner specifically for verjus in the cool 2008 season and course filtered it to remove most of the heavy sediment. Slightly milder in acidity than the Pinot Noir verjus, it has its own unique fruit character. Candace Hartley used it to create what she called "the best sorbet she has ever tasted" at a recent Venturi-Schulze winemaker dinner at Dunsmuir Lodge. We all agreed that it was truly amazing. MUST BE REFRIGERATED AFTER OPENING. We encourage you to use it within two or three weeks of opening to enjoy it at its best. 375 ml screw cap glass bottle: $12 750 ml screw cap glass bottle: $20 Enquire about restaurant or wholesale pricing. Request our Newsletter at the link below the menu to receive information two or three times per year about new releases and tasting events. |
||||
|
|||||
