VERJUS The green juice, as the French call it, is pressed from unripe harvested grapes. Around 400 BC its soothing effect on the stomach and digestion was appreciated; later on in the Middle Ages it was used as an acidifier and spice. Furthermore it was “sprayed” over meat and fish dishes. After “lemons” had been introduced in Europe Verjus fell into oblivion. In countries such as Turkey and Persia the green juice, also called Agrest there, is still widely used in the kitchen. ADVENTAGES OF THE GREEN JUICE Milder than vinegar Finer flavors than lemon juice Enriches sweet dishes CHRISTIAN FISCHER ABOUT HIS VERJUS „For years the thought appeals to me to produce my own Verjus”, says Christian Fischer about his idea to produce the spicy juice on his own. One of the first who got a small bottle to taste and try in the kitchen was his friend and gourmet cook Heinz Hanner. HEINZ HANNER ABOUT COOKING WITH VERJUS "A delicious thing, this new "ancient" spice. I particularly appreciate the decent fruity acidity of Christian`s Verjus." Heinz Hanner has created four simple recipes for all FISCHER clients which come with every purchased bottle of Verjus. WINE DESCRIPTION as pdf...   VERJUS FRIZZ Alcohol-free Frizzante with sparkling zippiness; extra dry, bitter-fresh and grapy fruitiness. CULINARY TIPS Sparkling alcohol-free aperitif! Goes well with Asian cuisine-from sharp & spicy to sweet& sour. CHRISTIAN FISCHER ON HIS VERJUS FRIZZ „A drink of grape juicereflecting the pulse of today. Beautifully crafted, delicious and alcohol-free.” EXTRA TIP This green juice is healthy as well – Verjus has a calming effect on the stomach and digestive tract. ALCOHOL-FREE FRIZZANTE DESCRIPTION as pdf...