Degenfeld Verjus 2024

Verjus (meaning ‘green juice’ in French) is a traditional, refreshingly sour 0% alcohol beverage and condiment that was popular for centuries and is currently making a comeback.

In the early summer, winemakers usually prune off some of the grape bunches on a vine to encourage the plant to focus only the remaining clusters of grapes and produce the best wine out of them. The green, sour grapes collected from this pruning, known as the ‘green harvest’, are then pressed into a deliciously refreshing, sharp, sour juice similar to lemon juice. With its high acidity and fresh, fruity grape flavor, it can be used both for cooking (in salads etc.) or in beverages, for example for lemonades, spritzers and more.

Commonly used for centuries, verjus had been all but forgotten until recent years, when forward-thinking winemakers started making it again as part of their drive to reduce their waste and use their raw materials to the fullest extent.

The Degenfeld estate harvested its verjus from Furmint and Hárslevelű grapes in early August, gently pressed the grapes into steel tanks, then bottled the juice without sulfites or pasteurisation. Enjoy on its own with lots of ice, or mix a dash of verjus, a dash of elderflower cordial, and fresh, cold sparkling water to make a refreshing drink on hot summer days.

About the Count Degenfeld Winery

The Count Degenfeld family has been making wine in Tokaj for centuries. Since reestablishing the winery in 1994, the winery has been making crisp, clean and modern wines using traditional grape varieties and traditional styles. The winery grows grapes organically and even makes their own compost for their vines. The wines are made with minimal human intervention, yet have a strikingly sophisticated and clean-cut style.

Producer information: Degenfeld Bt., 3915 Tarcal, Terézia kert 9., Hungary, https://grofdegenfeld.com/