Pickled cucumber with apple cider vinegar

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Picking green grapes for making verjuice. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. Arabic, it is used extensively in Lebanese and Syrian cuisine. Persian, it is used extensively in Persian cuisine, such as in Shirazi salad.

Maggie Beer, an Australian cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of Rhine Riesling grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice. Niagara Oast House Brewers in Niagara-on-the-Lake, Ontario, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus with the first release in fall 2015. This section does not cite any sources.