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Bourgoin Cognac Verjus
Bright, vine-fresh acidity
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From the vineyards of Charente, Bourgoin’s verjus is the chef’s secret acid: clean, grape-born brightness without the perfume or bitterness of citrus. Non-alcoholic and impeccably balanced, it lifts flavors with finesse in the kitchen and behind the bar.
1 / 2
Bourgoin Cognac Verjus
Bright, vine-fresh acidity
From the vineyards of Charente, Bourgoin’s verjus is the chef’s secret acid: clean, grape-born brightness without the perfume or bitterness of citrus. Non-alcoholic and impeccably balanced, it lifts flavors with finesse in the kitchen and behind the bar.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
Picture a cool morning in the vines. This verjus opens with a gentle, mouthwatering tartness—silky rather than sharp—then glides into chalky, mineral clarity. No pith, no bite, just a green-apple snap and a soft vineyard sweetness that never steals the spotlight. In vinaigrettes it feels rounded and composed; in pan sauces it loosens fond with grace; in highballs it gives lift without shouting. The finish is pure and refreshing, like rain on warm stone.
Pairings And Suggestions
Salads & vegetables: Whisk with olive oil, Dijon, and a touch of honey for leafier, wine-friendly vinaigrettes; brighten roasted carrots, fennel, asparagus, or lentils.
Seafood & raw bar: Stir into a shallot mignonette for oysters; finish pan-roasted fish or scallops with a splash of verjus and cold butter.
Poultry & pork: Deglaze roast-chicken drippings; balance pork chops with a quick verjus-apple skillet sauce.
Cheese & fruit: Drizzle over pear or grape slices beside young goat cheese, triple-cream, or blue—sweetness, salt, and silk in harmony.
Bar & zero-proof: Swap 1:1 for lemon/lime in sours and spritzers; build easy shrubs with seasonal fruit for a softer, vinous backbone.
Where The Vineyard Breathes
Verjus—literally “green juice”—is pressed from unripe grapes picked for natural acidity. Bourgoin bottles this brightness at its freshest, capturing the estate’s vineyard character so cooks and bartenders can season like sommeliers. Because it’s grape-based, verjus plays more gently with wine at the table, sharpening flavors without crowding the glass.
Storage Instructions
Keep refrigerated after opening. Enjoy within a few weeks for peak brightness. For longer keeping, freeze in ice-cube trays; thaw by the cube for sauces, dressings, and drinks.
Picture a cool morning in the vines. This verjus opens with a gentle, mouthwatering tartness—silky rather than sharp—then glides into chalky, mineral clarity. No pith, no bite, just a green-apple snap and a soft vineyard sweetness that never steals the spotlight. In vinaigrettes it feels rounded and composed; in pan sauces it loosens fond with grace; in highballs it gives lift without shouting. The finish is pure and refreshing, like rain on warm stone.
Salads & vegetables: Whisk with olive oil, Dijon, and a touch of honey for leafier, wine-friendly vinaigrettes; brighten roasted carrots, fennel, asparagus, or lentils.
Seafood & raw bar: Stir into a shallot mignonette for oysters; finish pan-roasted fish or scallops with a splash of verjus and cold butter.
Poultry & pork: Deglaze roast-chicken drippings; balance pork chops with a quick verjus-apple skillet sauce.
Cheese & fruit: Drizzle over pear or grape slices beside young goat cheese, triple-cream, or blue—sweetness, salt, and silk in harmony.
Bar & zero-proof: Swap 1:1 for lemon/lime in sours and spritzers; build easy shrubs with seasonal fruit for a softer, vinous backbone.
Verjus—literally “green juice”—is pressed from unripe grapes picked for natural acidity. Bourgoin bottles this brightness at its freshest, capturing the estate’s vineyard character so cooks and bartenders can season like sommeliers. Because it’s grape-based, verjus plays more gently with wine at the table, sharpening flavors without crowding the glass.
Keep refrigerated after opening. Enjoy within a few weeks for peak brightness. For longer keeping, freeze in ice-cube trays; thaw by the cube for sauces, dressings, and drinks.
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