Wrights Verjuice Gisborne 2026

Our Verjuice is made from early-harvested grapes, gently pressed to capture their bright, natural acidity.

Crisp and refreshing, it's a beautiful non-alcoholic alternative to wine — perfect for marinades, or used in place of vinegar or lemon juice in dressings and sauces. It's also delicious as a refreshing spritzer with sparkling water.

What is Verjuice?

The term verjuice derives from the French Verjus and literally means "green juice". It is an unfermented juice made from grapes. The grapes used to make Wrights Verjuice were picked around 15 brix. The grapes had high acidity and reduced sugar. 

One of the main advantages of using Wrights Verjuice in cooking is the fact that it shares the same acid-base as wine and is, therefore, the natural alternative to lemon juice and vinegar when quality wines are served with a meal.

Wrights Verjuice is a premium, natural flavour enhancer and therefore adds dimension and richness to your cooking. It has numerous uses, such as in salad dressings, as a vinegar replacement or even as a fresh, zesty spritzer to drink. We have put together a few cooking ideas in this special release booklet.

Verjuice with Wine

Verjuice cleanses the palate and opens the taste-buds (just like a glass of Wrights Entity Methode Traditonnelle would do) and so, prepares the mouth for the delicious flavours of the food. Lemon juice and vinegar which contain citric and acetic acid, close up the taste buds, and consequently, inhibits the flavours you will experience in the wine that accompanies your meal.

Some Uses of Wrights Verjuice

As a cordial and aperitif
Instead of vinegar or lemon juice in salad dressings;
Instead of white wine or brandy when deglazing pans;
Poaching fresh fruit or reconstituting dried fruit;
Cutting the richness of sauces 
Instead of balsamic vinegar when caramelising onions;
Heavily reduced as a topping for ice cream;
In the preparation of mustards.
Splash into stir-fries.
In pestos and salsas.
Reduce to create sweet syrups, stronger stocks and pickling juices.
To preserve tropical fruit
In vinaigrettes blended with olive, walnut, hazelnut, sesame and pumpkin seed oils.
Confit
Fruit Smoothies and Baked Custards.

Wrights Cocktail Concoctions

     Wrights Verjuice Spritzer
Verjuice is soft and flavourful enough to use all by itself and can be enjoyed as a cordial mixed with still or sparkling water or drunk undiluted creating a refreshing drink. It is also excellent as a mixer for cocktails. 

     Verjuice Martini
Shake 60ml of vodka and 15ml of Wrights verjuice in a shaker half–filled with ice. Strain into a martini glass and garnish with a twist of grapefruit zest. Serve immediately.

     Wrights Verjuice Cocktail
120 ml Wrights Verjuice
30ml Bacardi
10ml Cointreau
Optional: Touch of Mint and Ice 

     Ormond Valley Donkey (a take on the Moscow Mule)
80 ml Wrights Verjuice
120 ml Ginger Beer
30 ml Vodka
Optional: Touch of Mint and Ice

Salads, Vegetables & Dressings

     Verjuice Pesto
3 cups roasted almonds
2 cloves garlic
1 bunch continental parsley
500ml Wrights Verjuice
100ml olive oil
Combine all ingredients in a food processor and process until desired consistency. 

     Millionaire's Dressing for Salads & Vegetables
75ml Wrights verjuice
75ml Walnut oil
75ml Olive oil
1 t Dijon mustard
2 crushed garlic cloves (or to taste)
Black Pepper & Sea Salt to taste
Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion.
Variations: Kiwi BBQ Version - substitute the walnut oil for more olive oil; add your favourite herbs, eg. parsley, chives, oregano, basil, etc. ; replace smooth Dijon mustard with coarse-grain Dijon mustard for potato salads

     Verjuice Granita (Sorbet)
Boil 500ml Wrights verjuice, 100ml water with 150g Castor sugar and thin strips of grated lemon or lime rind. Simmer for 6 minutes. Add 8 mint leaves and allow to cool. Place in freezing tray and freeze for at least 6 hours. Every 2 hours break up the icy particles with a fork. Before serving, transfer to the fridge to allow to soften. Use a fork to break up again if necessary.