Pronounced vair-ZHOO, but also known as \u201cverjuice\u201d in American English, verjus is made from unripe (green) grapes harvested early-on in the growing season.\r\n\r\nAround since at least the Middle Ages, it was traditionally crafted from thinned grapes, those removed to encourage better ripening of the remaining fruit and decrease harvest yield. The fruit is crushed and pressed, but the resulting juice is never fermented, and, therefore, doesn\u2019t contain a lick of alcohol.\r\n\r\nToday, verjus is produced at select wineries, and it\u2019s come back into vogue in both kitchens and drinking glasses. Ahead, more about the stuff and how to get acquainted.\r\nWhat It Tastes Like\r\nFlavors can vary somewhat, depending where grapes are grown and the varieties used. In general, verjus is sweet-tart and sour, thanks to the grapes\u2019 just-developing sugars, gentler than vinegar, and more complex than citrus. Red expressions are typically mild and possibly piquant, while white verjus can swing from polite to totally exuberant.\r\nHow to Cook With It\r\nBecause it\u2019s less acidic than vinegar, verjus is prized for its ability to complement wine and food pairings. Substituted in a vinaigrette, it\u2019s amicable to all sorts of salads. It\u2019s also interchangeable with wine or vinegar in most other cooking applications.\r\n\r\n\u201cI love it in poaching liquid,\u201d says Julia Sherman, cook and author of Salad for President (Harry N. Abrams, 2017). She recently collaborated on a first-ever, low-alcohol sparkling verjus called Jus Jus. \u201cPoached fruit...in verjus syrup is divine. And I use it to deglaze a pan when making chicken.\u201d\r\n\r\nAmerican Bottles to Look For\r\nKokomo Verjus\r\n\r\nMontinore Estate Verjus\r\n\r\nW\u00f6lffer Estate Verjus\r\nHow to Drink It\r\nAside from Sherman\u2019s fermented version, you won\u2019t want to down verjus on its own. (It\u2019d be too sour.) But it can lend an intriguing, crisp component to cocktails.\r\n\r\n\u201cIt adds an acidic complexity that you don\u2019t get with citrus or vinegar,\u201d says Mike Del Grosso, owner of Canoe Hill cocktail bar in Millbrook, New York. Try it instead of lemon in a Whiskey Sour or Bees Knees, or, even better, in drinks that incorporate other wine- or grape-based ingredients like a Gin Sling or Sidecar.