So, does anyone know how sour grapes are converted to verjuice?
From Joyce Miller : This isn’t the Roman or medieval method, but it is the Southwestern French method. I haven’t tried this recipe out. When I was still thinking about it I found bottled verjuice by Roland. This recipe is from Paula Wolfert’s _The Cooking of South-West France_. Let us know how this works out. “…The grapes – the bourdelois, the gressois, and the farineau – are no longer grown. Some types can make the process a little tricky. If the grapes are picked too ripe, their liquor will be too watery; if too green, the verjus will not taste good. We want grapes in the middle of their ripening, whose juice can be allowed to ferment slightly. To make verjus, choose the sourest green grapes available. Holding on to the thick stem, dip them in bunches into boiling water for three seconds to kill the yeasts. Remove at once and drain on a towel. Roll the bunches, one by one, in the towel while removing the grapes from the stems. Discard any blemished grapes. When dry, place grapes in
