SC - Introduction

[Christine A Seelye-King]

you got a case of sour grapes, Gunthar?  Well, this rock is not so bad when you get
under it.

Michael F. Gunter wrote:

> > there are now TWO (2!!!!!) commercial sources for verjuice that I know of.
>
> Okay, so you say that Sour Grape Juice is not verjuice. But from what I've
> seen all you have to do is leave the Sour Juice out for a bit. Now I do admit
> there are wineries that are producing what they call verjuice and it may even
> be real authentic verjuice at very high prices but I don't understand why you
> say that Middle-Eastern Sour Grape Juice is not verjuice? From what I've
> read, verjuice is made by crushing underripe grapes and draining off the juice.
>
> The Sour Grape Juice I found was something like $4 for a half gallon. If this
> isn't verjuice it is certainly better than mixing vinegar and cider.
>
> As a side note, I was watching some cooking show on PBS a couple of
> weeks ago and the host used verjuice in a dish.
>
> So, is verjuice simply crushed grapes or is there more to it? But as for now
> I'll stick to the Middle-Eastern stuff.
>
> Yours,
>
> Gunthar
>
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