This underrated product is incredibly versatile.
Fresh, tart astringency is the hallmark of Coriole Verjuice. For use wherever vinegar is used in cooking, verjuice provides a gentle alternative. With no acetic acid, and with high residual sugar, chefs can use verjuice for sauces, marinades and in the best salad dressings.
Coriole's Verjuice has for ten years been produced from the famous northern Italian grape variety, Barbera.
Coriole Vineyards, McLaren Vale, South Australia.