LA
TIMES
Food & Wine Section
Savoring Sonoma - Food Stuff
June 1 - 2005
SAN
FRANCISCO WEEKLY
Holiday Highlights Guide
Terra Sonoma VerJus
November 23 - 2005 - p25
"Mentioned as a gift to have on-hand for anyone."
NORTHBAY
BOHEMIAN
Good N' Sour Grapes
March 30-April 5, 2005
CHOW
FOOD MAGAZINE
Not
Grape Juice, Not Wine, It's VerJus
May/June Issue 2005
WINECOUNTRY.COM
This
Grape Juice Loves Wine
May/June
Issue 2005
Although our specific name is not named, VERJUS is mentioned in the WINE SPECTATOR
Sept 30 - 2005
p181 Oil & Vinegar
VerJus and Vin Cotto
These perhaps
unfamiliar products are two vinegarlike condiments. Verjus is unfermented
juice from grapes culled during versaison,
when winemakers cut away clusters to reduce yields. It is a tangy, less acidic
alternative to vinegar in cooking and salads. In Italy, unfermented grape
juice concentrate is cooked to concentrate its flavors and intensify its sweetness...
"...a
product that is sure to become a staple on the shelves of American kitchens..."
says Kevin McKenzie - Chef and Food Writer
"Your
verjus is truly delicious, so light and the perfect contrast to a good olive
oil. Who needs vinegar when you've got verjus?"
says Betsy Fischer of Hospitality Works of Sonoma County, also a Food and
Wine Consultant.