Verjus for the kitchen

In the kitchen, Verjus is used for light salads, fine soups or starters.
appetisers. Verjus can also be easily mixed with vinegar or wine,
to achieve the ideal acidity ratio.
Verjus is suitable for drizzling over grilled fish or seafood, meat dishes or for acidifying stews.

Verjus for drinks

Verjus enlivens drinks of all kinds with a fresh, tangy acidity without a distinctive flavour of its own. A really refreshing thirst quencher all year round. It smells wonderfully of grapes, has a slightly acidic flavour, no alcohol and hardly any calories.

Verjus for histamine intolerance

Verjus is often used as an alternative to vinegar. On the one hand for reasons of taste, as the fine acid structure supports the flavours of other ingredients instead of masking them. Secondly, for dietary reasons, as many people have a poor tolerance to vinegar, especially if they have a histamine intolerance.

Non-alcoholic Verjus drinks

Due to its fine acidity and slightly bitter astringency, verjus is more suitable than any other ingredient for replacing alcohol in drinks. Verjus fills a gap here and finally brings that certain something that has been missing from the flavour of non-alcoholic drinks up to now.

Verjus for restaurants & bars

Mixed drinks and classic cocktails such as Cuba Libre and Caipiriniha can be wonderfully refined with verjus – with or without alcohol. Which is why many bartenders favour it as an alternative to lemon or lime

lime and gives drinks an invigorating freshness without masking the actual flavour too much

Our partners

We are only looking for a few, exclusive affiliate partners who can identify with the values of the brands – Vinberg Premium Verjus or Eat Tolerant – of quality and enjoyment.

We also welcome co-operation with nutritionists and naturopaths who are interested in this topic.