Agraz-Verjus

Widely used in Rome and in the Middle Ages, Robles recovers this ancestral condiment made from unripe grapes pressed and fermented.

Like wine, its acidity comes mostly from malic and tartaric acids, so it does not distortthe flavors of wine when it accompanies a meal and its influence on a dish is much more subtle than that of some vinegars or citrus juices.

This seasoning has countless uses in the kitchen: it is perfect in vegetable recipes, marinades, ceviches, meat and fish stews. It enhances the flavor of any type of soup or stew, particularly those using red meat. In desserts, a reduction brings freshness without increasing sweetness. It is the new star ingredient in cocktails.

It has a mild acidity, with a light but definite background of vegetable sweetness. This dressing, in which aromatic plants and spices can be macerated, can be used in recipes for vegetables, pickles, meat stews and fish. It enhances the flavor of any type of soup or stew, particularly those that use red meats. If you like to combine fruit and meat, agraz -verjus is particularly indicated: in a lamb stew with mint and peaches, for example, agraz -verjus brings up the aromatics in a way that lemon juice or vinegar simply can’t. In desserts, a reduction of agraz-verjus brings freshness without increasing sweetness.

One of our favorite uses doesn’t even require a recipe: Sprinkle a few handfuls of baby arugula with sea salt and coarse-ground pepper, shave thirty or sixty grams of Parmesan cheese and sprinkle it all with equal amounts of agraz-verjus and extra virgin olive oil, enough to coat the leaves. Salads can’t get much simpler, or much better.