The Zweigelt version is just that little bit ‘softer’ at the edges than the Gruner. More accessible as an undiluted drink, though you’ll definitely still register a fairly crackly acidity, it still dilutes really nicely. Again, the flavours of the grapes come through quite clearly in the background

Verjus … literally ‘Green juice’ is made from under-ripe grapes harvested around the first week of August … some 4-6 weeks before they are ‘wine-ready’. In effect, it’s a late green harvest, but instead of dropping the bunches to the floor, they are taken to the winery and pressed. There are no additives, and there is no fermentation … in the bottle, it’s just ‘green’ grape juice with zero alcohol. It sounds ‘sharp’ and it is, but the flexibility and number of uses you can put Verjus to are remarkable … Zero alcohol, zero added sugar ‘adult’ drinks … Cocktails … Mocktails … dressings … sauces… patisserie etc etc. Whereas vinegar is acetic and therefore argues with wine, Verjus is grape juice and therefore tends to complement wine.