Verjus originated in Roman times and was a staple of Parisian kitchens during the 14th and 15th centuries. Made from the juice of unfermented grapes, this bottling uses Cabernet Sauvignon and Cabernet Franc grapes. With its beautiful rosy hue and distinctly fruity flavor, while maintaining a mild acidity, this verjus is ideal for dessert, especially as a sabayon, but has enough flavor for use in a whole range of dishes: salad dressings, deglazing the pan when cooking fish and chicken, or for poaching dried fruit to serve with a glossy dollop of mascarpone!