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Verjuice originated in Roman times and was a staple of Parisian kitchens during the 14th and 15th centuries. Maggie Beer is based in Tanunda, in the heart of the famous Barossa Valley in Australia. They started making verjuice commercially in 1984. Made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might use regular wine vinegar too tart - which means whenever you want the gentlest bite of flavor.

Sangiovese Verjuice, with its beautiful rosy hue and distinctly fruity flavor, still retains the acidic balance which is the signature of cooking with verjuice. It is ideal for dessert, especially as a sabayon for grilled figs, but has enough flavor for use in a whole range of dishes: salad dressings, deglazing the pan when cooking fish and chicken, or for poaching dried fruit to serve with a glossy dollop of mascarpone!