The word ‘Verjus’ simply derives from the word ‘vert jus’ meaning green juice. Not the green juice we see in every smoothie bar in town but a delicious and useful condiment made from pressed unripe grapes. Verjus was widely used in Medieval times in sauces, soups and to deglaze. It offers a gentler acidic touch to dishes compared to vinegar or lemon juice, so the flavours are better balanced.
Food packaging is something the studio gets excited by and we were thrilled to be asked to design a label for Nathan Outlaw's new Verjus for Levin Wines. The grapes are grown on Levin Wine’s certified organic vineyards in the Loire Valley. They follow traditional farming and production methods to produce a handcrafted, organic and sustainable Verjus which has a distinctive flavour and aroma.
The design we created uses Hannah's beautiful illustration of a vine intertwined with foods, which when combined with slick and elegant branding, courtesy of Miguel, really brings the brand to life.
“I use this organic, handpicked, green grape Verjus as a gentle, balancing acidity in my cooking. This ancient, natural ingredient is perfect to poach fish, chicken or fruit, for seafood and salad dressings and roasted meat" explains Outlaw. Our first venture with Verjus is to be this marinated Brill recipe...will keep you posted with our green juice cuisine developments.
Verjus Marinated Brill Sashimi Style
600g fresh brill fillet, skinned
2 chopped shallots
1 tbsp tarragon, chopped
1 tbsp flat leaf parsley, chopped
100ml olive oil
Salt and pepper
Using a sharp knife slice the brill as thinly as possible and lay it out in a dish with raised sides. Place the shallots and Verjus into a pan and reduce the liquid by half over a medium heat. Let the liquid cool and add the herbs, olive oil and seasoning. Pour all the mixture over the fish and leave to marinate for 30 minutes. Serve as a starter or pre-starter plate.