This is our first Verjuice for some years. It was made from our 2018 Semillon grapes and is a winner either as a cool, refreshing, non-alcoholic drink, or to cook with – especially pan fried seafood.
Here’s a recipe from our Executive Chef for Crispy Skin Snapper (or Schnapper if you insist) to get you started:
“Ever so lightly dust your fillets with flour. Add EVOO into the pan and when ready add the fillets (skin side down) until crispy.
After turning the fillets, add 50ml of Verjuice and cook until you think the fillet is cooked through”.