Tuesday, July 29, 2008
Making Ver Jus
On Saturday, we completed our Ver Jus harvest. The harvest is straight forward - get up at 5, pick up the truck at the winery, drive to the Brosseau Vineyard (on the map, it is listed as the "Inn at the Pinnacles"), help pick the fruit, load the truck, drive back to winery, destem, crush, press, filter, keg, clean up and try and get to bed before 10 PM.
Last year, we had a crew from In Wine Country who filmed the whole day. You can watch the episode here.
As usual, we bottled a bit of the Ver Jus for cooking. Ver Jus can be used to replace white wine vinegar in most recipes. Two that I enjoy are:
Hazelnut Ver Jus Dressing:
I have experimented with using Ver Jus as a replacement for white wine. The results have been mixed. I found it to acidic for butter/garlic/wine sauces.