A quick quizz – what is the oldest known condiment?
The answer is – crushed mustard seeds mixed with crushed unfermented grape juice.
It is speculated that the unfermented grape juice would have had to be high in acid to mix with the mustard.
Zimmermann Verjuice
Verjuice is the juice from unripened grapes that has not been fermented and thus this early condiment base was Verjuice. This juice can be used for many culinary devices. I use it as part of a salad dressing (mixed with Extra Virgin Olive Oil and Balsamic Vinegar), sauce or gravy base (use it to deglase the pan after cooking meat and then reduce for a jus or gravy) or a baste when roasting meats. I have also used it as a drink base mixed with soda water to produce a very refreshing summer drink.
How does it taste, I hear you ask. Well this one is made from Chardonnay grapes. It has the aroma of apples – both Granny Smiths and Jonathon’s but more like an apple pie as opposed to the fresh fruit. As expected the high level of acid dominates the palate with a slight sour taste (like unripe apples) and just a hint of sugar. The palate is left clean and refreshed after tasting it.
Maggie Beer has raised the profile of Verjuice and this offering will work well over a number of uses. At the going price around $15 for a 500mL bottle I think everybody should have a bottle of this in their fridge.