Dragonfly Verjus From Bourgoin Cognac
The Dragonfly Verjus from Bourgoin Cognac is made from grapes harvested locally in the Premiers Bois, Petite Champagne and Fins Bois vineyards of the town of Saint-Saturnin in Charente. This particular verjus is biodynamic and has a mild acidity that is perfect for poaching chicken, pears or dried fruit and can also be used in cocktails or as a dressing over tomato or cucumber salads.
Verjus can honestly be called the original condiment as there is evidence it was widely used by the Romans and in the middle ages. Made from pressed unripe grapes, its derives it's name from the French phrase, "vert jus" or "green juice". The juice itself has a tart character with a higher pH than lemon juice or vinegar, making it the perfect balancing element in sauces and dressings.
Source via: Dragonfly Verjus