Fusion was inspired by the ancient French product Verjus, which has been used in its winemaking regions for centuries.
Fusion is made from vinifera grapes harvested and crushed in mid-summer when acid levels are high and sugar levels are low. This "must" remains unfermented and is a delicately tart, refreshing and versatile cooking ingredient.
How is Fusion Verjus Used?
Both red and white verjus can be used in salad dressing, with a proportion of 3 parts verjus to 1 part oil; red verjus is better suited for strong-flavored greens like arugula, spinach, and radicchio while white verjus is better for tender greens, like butter lettuce.
You can use red verjus as you would use red wine vinegar or red wine—it is particularly good in sauces for meat or spicy foods, as well as marinating.
You can use white verjus as you would use white wine vinegar, lemon juice, or white wine—it is good in beurre blanc, or other sauces for chicken or fish.
You can make a tasty nonalcoholic Verjus Spritz by mixing one part Fusion Verjus, one part tonic water, one part sparkling water in a glass with ice, garnished with a lemon twist.
TWO GREAT FLAVORS
Verjus Blanc is made from California chardonnay grapes, picked and pressed at specific sugar and acid levels.
We use alicante and rubired grapes to make Verjus Rouge. Most red grapes have clear juice, the color in red wine comes from the skins during fermentation. Alicante and its clones have dark purple juice right out of the press.
People Love Fusion Verjus
"I definitely prefer the American verjus [to French verjus]. It has a bright green grape tang, and I know it's fresh."
— Jean-George Vongerichten
chef/proprietor Jean-George, JoJo, and Vong, New York City