Term for the juice from immature grapes, which is derived from "Vert Jus" (green juice). In Germany, the term Agrest (Agraz) was used from the 12th to the 19th century. Verjus was already well known in Europe as a food and medicine, of which also Pliny the Elder (23-79) reports. In the Middle Ages, the juice was widely used in Europe as an acidifying and seasoning agent, as well as for extinguishing, for example, fried foods. This natural product was recommended in medieval medicine because of its calming effects on the stomach and digestion. Finally, it was increasingly replaced by the lemon, which was increasingly imported and popular in Europe by crusaders and pilgrims from the 12th century.
There has recently been a renaissance of verjus. It is because of its mild acidity and delicate Aromas increasingly appreciated in top gastronomy. The juice is characterized by a balance of sour, sweet, salty and savory aromas. The acid components are much milder and more complex than that of a lemon. There are unripe grapes of red and white grape varieties before veraison (Start of ripening) used. For example, the grapes can be a by-product of thinning (Green harvest). After this Press the juice is pasteurized and filtered to complete. It is a purely natural product because no preservatives or artificial substances are usually added. Sometimes it is mixed with bitter orange, mandarin or grapefruit juice. Today Agrest / Verjus is again produced by many producers.