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Bourgoin Cognac Verjus

Bright, vine-fresh acidity

PHP 3,360.00
750ML bottle Express
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(Friday Sep 26 , 2025)
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COVERAGE Metro Manila, Silang, Taytay, Cainta, Antipolo, Los Banos, North Cavite, San Fernando (+1 days), Legazpi (+1 days), Pangasinan (+1 days), Subic / Olongapo (+1 days), Dumaguete (+1 days), Cebu (+1 days), Zamboanga City (+1 days), Bulacan (+1 days), Tagbilaran (+1 days), Ozamiz (+1 days), Tacloban (+1 days), Bacolod (+1 days), Tagaytay (+1 days), Mandaue (+1 days), Tabaco (+1 days), Lipa (+1 days), Puerto Princessa (+1 days), Tarlac (+1 days), Sorsogon (+1 days), Daet (+1 days), General Santos (+1 days), Davao (+1 days), Baliuag (+1 days), Dipolog (+1 days), Lapu Lapu (+1 days), Bauang (+1 days), San Pablo (+1 days), Malolos (+1 days), Boracay (+1 days), Kalibo / Aklan (+1 days), Naga (+1 days), Cagayan de Oro (+1 days), Iloilo City (+1 days), Canlipa (+1 days), Panglao (+1 days), Agoo (+1 days), Baguio City (+1 days), Angeles (+1 days), Vigan (+2 days), Tuguegarao (+2 days), Candon (+2 days), Laoag (+2 days), Tagudin (+2 days), Tabuk (+2 days), Siargao (+2 days), Batangas City (+3 days), Nationwide (+5 days),
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Pressed from early-harvest Ugni Blanc grown on Bourgoin’s chalky Charente vineyards, this is verjus with real intent—zippy, vinous, and impeccably clean. Non-alcoholic and organically farmed, it delivers the same pH “bite” as lemon or lime, but with a rounder grape complexity that plays beautifully in the kitchen and behind the bar.

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.