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A real gem from the vineyards
verjus (French for “green juice”). Once an insider tip in high-end cuisine, it now delights top chefs, bartenders and connoisseurs alike. Made from the juice of unripe grapes, verjus combines fruity effervescence with centuries of tradition. Its acidity is finer than lemon and milder than vinegar – ideal for dressings, sauces, cocktails and refreshing drinks.
Vinberg Verjus
8,49 €
This product has multiple variants. The options may be chosen on the product page
8,49 €
This product has multiple variants. The options may be chosen on the product page
8,99 €
This product has multiple variants. The options may be chosen on the product page
Verjus is unique
Gentle & compatible
Verjus is low in histamine, gluten-free and alcohol-free, making it ideal for people with intolerances or a conscious lifestyle. It offers a mild, fresh acidity without the irritants found in vinegar or citrus fruits.
Light & healthy
Low in sugar and calories, verjus is a perfect alternative to acidic condiments and soft drinks. It also contains natural antioxidants that support well-being.
Versatile & enjoyable
Whether as an ingredient in cooking, a refreshing drink, or an elegant non-alcoholic aperitif, verjus combines tradition and innovation, bringing an extraordinary taste experience to bars, restaurants, and your own kitchen.
The versatile alternative
Verjus as a vinegar alternative
Verjus is increasingly appreciated as the perfect alternative to vinegar. With its fine acid structure, it supports the flavors of other ingredients without overpowering them. Whether for pickling vegetables, in salad dressings or in savory dishes such as goulash – a dash of verjus is the ideal accompaniment in the kitchen.
Verjus instead of lemon
Verjus offers a more varied, more delicate flavor structure compared to lemon, but less intense. This makes it particularly popular in mixed drinks, cocktails and even baking. Its subtle, fruity acidity is ideal for creams, ice creams or glazes and is a local alternative to lemon.
Verjus as an alcohol substitute
The fine acidity and slightly bitter astringency of verjus make it the perfect ingredient to replace alcohol in drinks. Verjus fills a flavor gap and gives non-alcoholic drinks the complexity and freshness that were previously missing.
Why Vinberg Premium Verjus
Highest quality from Austria
Our Premium Verjus is produced in Austria according to strict quality standards. Through traditional winemaker processing and the careful selection of first-class grapes, we guarantee a consistently high quality that meets the expectations of a premium food product.
Laboratory tested & low histamine
All our Verjus products are laboratory-tested to be low in histamine and gluten-free. Especially for people with histamine intolerance, verjus is a tolerable alternative to vinegar – ideal for a conscious diet.
100% natural & without additives
Our Verjus Pur products contain no artificial additives, binding agents or preservatives. They are bottled vegan and are gluten-free. To stabilize the colour, we only add a small amount of natural ascorbic acid – naturally compatible with histamine intolerance.
How Verjus is made
Harvest
Verjus is made from unripe, green grapes that are harvested by hand between the end of July and mid-August. Since there is still very little liquid in the young grapes at this time, approximately three times the amount of grapes is needed compared to wine or juice production.
As the grapes must be completely free of pesticide residues at the time of harvest, we allow sufficient waiting times before harvesting.
Processing
After harvesting, the hard green grapes are gently pressed in a wine or fruit press. Depending on the production process, the freshly pressed juice is clarified and filtered or processed while still naturally cloudy.
In the next step, the juice is heated in a pasteurizer to preserve it. The sour taste comes from malic and tartaric acid, which are present in roughly equal proportions in verjus.
Filling and shelf life
Noch heiß, wird der Saft in Flaschen oder Großgebinde abgefüllt und luftdicht verschlossen. Dadurch bleibt er über Jahre hinweg haltbar.
Bei uns wird auf den Zusatz von Konservierungsmittel verzichtet und nur reiner Verjus kommt in die Flaschen. Nach dem Öffnen sollte Verjus daher im Kühlschrank gelagert und innerhalb von 2 Monaten verbraucht werden.
Inspiration for recipes
Berry tart in a glass
Großartiges Rezept von @ninas_backstuebchen
15 minutes Bolognese
mit Verjus und Basic Paprika – histaminarm und glutenfrei Rezept von Jessica @eat_tolerant
