[Sca-cooks] Was vinegar or verjuice most used in sauces?

[TerryDecker]

Verjuice is produced from unripened fruit.  It's low in sugar and high in 
tannins, making it very acidic and probably close to unfermentable.  I 
suspect it is as shelf stable vinegar.

Bear

-----Original Message----- 

That is a good point and begs the question will fresh verjuice turn to 
vinegar and how long would this take (given that the cull when the cull of 
grapes would happen).
I am not sure we can test this with modern bottled verjuice but will need to 
have someone with access to unripe grapes press them and store them in an 
appropriate manner.
Many juices will actively move from juice to alcohol fermentation to 
secondary vinegar fermentation.
This also makes me wonder if it would still be used or considered "verjuice" 
or if they would recognize it as vinegar?

Eduardo


On Feb 23, 2014, at 1:56 PM, Andi wrote:

> Wouldn't the use of vinegar vs. verjus also have been influenced by the
> season? Verjus is a fresh juice, unfermented and before modern sanitation,
> with a fairly short shelf life. Could it be that in season, you used 
> verjus
> and the rest of the time, you used vinegar?
>
> Madhavi