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Also known as â€œverjuiceâ€, verjus is the pressed juice of unripened grapes. While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally â€œgreen juiceâ€, which refers to its sourceâ€”the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus. Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine.