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| My Pinot Noir Verjus is almost ready! It is presently in carboys waiting to be bottled and labeled. As soon as our grape harvest is finished and the wine is fermenting, I’ll get the bottling done. It is a beautiful pale pink. We also pasteurized the juice for stability. As I promised previously, I’m offering a free bottle (375 ml) to everyone who wants one on the Food Lover’s Discussion Group. The only condition is that you pay the postage. I’m not sure what the postage would be yet. My husband has to get a box for them first. I hope all this will be done by the end of October. To view a preliminary web page with information and a photo of our Verjus, click here: http://whatscookingamerica.net/Verjus.htm Let me know by email if you are interested in receiving a free bottle. My email is: lstrad@hevanet.com. Most of this year’s Verjus will be given to chefs in the Portland, Oregon are to experiment with. The chefs that I’ve already talked to are excited to have some pinot noir verjus to use on their menus. I’m anxious to see what they do with it. Linda Stradley Email: lstrad@hevanet.com Pinot Noir Verjus | |||
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| I'd never heard of this product until visiting your site..and now I'm intrigued to try it! Good luck with your wine production; and I'll be on the lookout for your post when your ready to release the Verjus. | |||