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Posted: Fri May 05, 2006 4:52 pm
I picked up this gem in Artisan food magazine(avaialbe to producers)
Australian Food writer Maggie Beer is part of the slowfood movement and very keen on verjuice(www.maggiebeer.com.au
); she did a workshop in Surrey earlier this year(wwwpetershamnurseries.com). The best bit though is THE ONLY UK PRODUCER OF VERJUICE!! www.carr-taylor.co.uk
It's not on their website at the mo but I rang them and was assured that it's a year round available product, they do red and white versions and it cost 3.95 per 75cl bottle. They are based near Battle in Sussex - who lives near enough to test drive it?
btw, hope the links worked, i have never added them before . . .
Posted: Tue May 09, 2006 4:12 pm
Couldn't find it, but think I'm right in saying that it can be made from vine-thinnings-pressed but unfermented or part fermented juice of little green grapes, or of unripe apples /crab apples.
It's the only way of getting an authentic souring. The appley one produces a malic acid souring agent, not sure what the grape acid is but I'm fairly sure it's not citric, which is the souring you get from lemons. Tartaric?
Citric is too aggressive for some muddyevil dishes, and wine isn't sour enough, where the acetic acid in vinegar is too dominant.
Posted: Mon Jul 19, 2010 5:45 pm
Well its on their website now!! Will be obtaining some very shortly......
I was just trawling the old pages for a little project I'm working on and found what I had been wondering about for some time - a supplier !!
So thank you
Posted: Tue Jul 20, 2010 6:27 pm
Err no they are not! Mr Peachy has been producing it for some years http://www.stuart-hmaltd.com/verjuice_and_preserves.php
Posted: Tue Jul 20, 2010 6:50 pm
Hah! Even better ! Thanks John...
Posted: Tue Jul 20, 2010 8:53 pm
If you have an Middle Eastern community (particularly Iraqi or Iranian) anywhere near you then you can normally find grape verjuice in shops catering to that market.
If you are in or near South London then I strongly recommend Persepolis
in Peckham. Also an excellent source of dried barberries and mulberries, apricot fruit leather, rose, dill and cucumber water and interesting fruit in season. Saffron is seriously good value for money if you use a lot of it like I do.
Posted: Sat Jul 24, 2010 9:00 am
The French make and sell verjuice.
Posted: Mon Jul 26, 2010 10:32 am
Thanks Sophia - we have members in the group who live in Peckham and will be visiting the shop soon.
..........and thanks Greg. Trouble is, the French are generally to be found in France.
Posted: Mon Jul 26, 2010 3:52 pm
Went last week as needed some Persian Smoked Rice and also picked up a bottle of pasteurised homogenised sour orange juice which will come in very handy as well for certain recipes.
Posted: Mon Jul 26, 2010 5:44 pm
Posted: Mon Aug 16, 2010 2:42 pm
Well to be honest we don't find much Verjuice in France, it's even a struggle, as we have been looking for some for our cookers in order to do the old recipes. Therefore i think we'll have to get some from your websites if they can ship abroad !
Posted: Tue Aug 24, 2010 8:47 am
I see it at work all the time, we either get one of our lot, who happens to be in France to get some, or order it. Lots of different types.
I can get details if you like.
Here is a UK supplier of the t'internet.
http://www.gourmetbritain.com/mailorder ... p?item=892
But it is Seth Efrican.
Other listings show wine makers as main producers, as a side product possibly
http://www.alibaba.com/product-free/100 ... grest.html
We don't use those, as said, will find the brand and more info this weekend.
Or make your own
- note the 'fake' verjuice from sorrel. I might try that myself, as I have a load in the garden. You can also use crab apples etc.
Posted: Tue Aug 24, 2010 12:21 pm
Posted: Tue Aug 24, 2010 2:06 pm
That's the one. Pretty label. Didn't MM bring some France as well?
My neighbour across the way has some stunted feeble grapes, I wonder if they will do the job?
Posted: Tue Aug 24, 2010 5:03 pm
gregory23b wrote: Didn't MM bring some France as well?
Posted: Tue Aug 24, 2010 8:41 pm
See you Friday.
Posted: Wed Aug 25, 2010 5:06 pm
My crab apple juice pressed on Sunday is now fermenting away too ethusiastically. I've seen verjuice at 10%, but also seen it described as partially fermented. Should I stop it now (Wednesday) before it turns into a revolting cider? And how much salt would stop it? It's only 3/4 of a litre of juice as I thought I'd experiment before the owners of the tree cut it down...
Posted: Thu Aug 26, 2010 11:13 am
Found some stuff labled as verjuice in a local 'Effnic (Indian, Pakistani, Polish and Iranian stuff)' shop, I'll bring it along tomorrow.
Posted: Mon Aug 20, 2012 2:53 pm
if you're in north yorkshire you can buy it at lewis and cooper in northallerton, they have several brands, not sure if the harrogate branch sells it tho, it doesn't seem nearly so well stocked
Posted: Tue Oct 23, 2012 6:51 am
Well I have not found it yet and In which areas we can easily access this in UK . My friend also had feeble grapes to try this at home but couldn't successful . I would be happy to know your ideas regarding this .
Posted: Tue Jan 05, 2016 3:50 pm
Anyone after Verjuice try here https://www.adampittaway.co.uk/verjuice/
they have it available year round and it has an amazing taste!