We use our Josef Chromy Verjus (made from the juice of unfermented grapes) quite a bit in the kitchen as a base for pickles and dressings. It has a very user friendly, balanced acidity and sweetness that works for a lot of applications where vinegars or citrus are too overpowering. We use hops ‘gel’ for lack of a better word.. with our current entree (Smoked pear: Bay of Fires clothbound cheddar, hops & green peppercorn, toasted nori).
Hops Gel Recipe
16g green peppercorns (whole don’t crush)
100g honey (light meadow honey, not big like leatherwood)
300g Josef Chromy Verjus
½ leaf gelatine (titanium) soaked in cold water
3g agar agar
Recipe by Sous Chef Euan Macpherson
This recipe would be great on a cheese platter and also works with smoked trout/salmon and as an alternative to apple sauce with your roast pork.
Enjoy and we would love to hear what recipes you have used our Verjus in.
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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)
370 Relbia Rd
Relbia TAS 7258
03 6335 8700