Terra Sonoma Verjus - the next staple in the American kitchen

A few articles + awards.

We have been featured in the New York Times, interviewed by a syndicated food + wine show In Wine Country produced by NBC, Bon Appetit, and Food + Wine to name a few.

Fancy Food Show 2013 : The Trend Report | Verjus has become our go-to instead of wine for adding a tart nip to recipes as well as drinking straight from the bottle. We love Terra Sonoma’s new 3L box (mostly made for restaurants, but great for sipping as well).
First Bites : Press Democrat. Link to Full Article.

Terra Sonoma at the Fancy Food Show 2013 San Francisco  Press Release  Jan 1. 2013

Sonoma Girl : Tales from a Wine Country Kitchen | October 2012  Link to Article

Bon Appetit List of Ingredients: Verjus. | While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally "green juice," which refers to its source—the high-acid, low-sugar grapes...    
Bon Appetit Magazine.  Link to Full Article

2006 2007 2008 Sonoma County Harvest Faire - Terra Sonoma Verjus
Double Gold Winner
in Best of Show and Best Vinegar (in the category) - 3 years running. 

Verjus Makes Sour Grapes a Good Thing | Let's not stereotype power ingredients. They don’t have to be brash — a gentle touch can liven up your cooking just as nicely. And they don’t always have to swirl up from “exotic” cuisines. Even the familiar larder of provincial France can be a source. Need proof? Go get yourself a bottle of verjuice (or verjus).      
New York Times | Oct 26. 2010  |  Link to Full Article

Top Pick of the Week : Verjus | You’ll also see why you should buy American verjus—like the Terra Sonoma verjus we used in our recipes—instead of imported products.
The Nibble : Great Food Finds |  Link to Full Article

Verjus : Another Necter of the Vines | This country was built on the spirit of hard work, innovation and a belief that anything is possible if you have the courage and fortitude to do what it takes to follow your dreams through to the end. I have to say that Justin Miller and Karin Warnelius of Terra Sonoma Food Company in Alexander Valley embody this vision to the fullest by expanding the legacy of their family farm into a business that is poised for great success in this new era of wine making and sustainable farming. |  Link to Full Article

Not Grape Juice, Not Wine, It's Verjus. Verjus can be used as a meat tenderizer, a cocktail base, and even as an indigestion cure, but its greatest advantage is in food and sauces. It’s great in vinaigrettes, in rich sauces, and as a chicken or red-meat marinade. With its delicate sweet-sour balance and low acidity, it doesn’t fight wine served with the meal as vinegar often will. Karin Warnelius and Justin Miller of Terra Sonoma in Northern California’s Alexander Valley are some of the few domestic producers of verjus. They wanted to do something with their unripe fruit besides composting it. “We’re very into using all of the land and not wasting anything,” says Warnelius. “For us to start making verjus was a natural step.”
Chow | Link to Full Article

Versatile Verjus : an Ancient Ingredient made from green grapes can be jused in sauces, marinades, -- even in apertifs.
The young couple weren't crazy. They were thinning their vineyard as usual, but instead of tossing out the semi-ripe grapes, they recycled the early harvest into verjus -- an unfermented green grape juice they now bottle each year under their Terra Sonoma Food Co. label.
Press Democrat : Versatile Verjus | Sept 26. 2007 |  Link to Full Article