VERJUS 750 ml Verjuice is the unfermented juice of unripe grapes and is produced from red or white varieties, or a blend of the two. It is a premium flavour enhancer and is a popular and refreshing substitute for lemon juice, vinegar and wine. Its balance of gentle acidity and intrinsic sweetness adds richness and flavourful complexity to any dish. Verjuice shares the same acid base as wine and so, will not distort the essence of wine the way vinegar or lemon juice may. It is therefore, the perfect culinary condiment to use when premium wines are being served with a meal. Due to its delicate, sweet-sour characteristics verjuice can be used in larger quantities than either vinegar or lemon juice, heightening the flavours of ingredients. It is ideal for dressings, syrups, sauces, marinades, stews, casseroles and deglazing roasting pans for gravies and reductions. It can be used in place of, or in combination with, wine and stocks, e.g., vegetable, fish and meat. Verjuice has a special affinity with nut oils, e.g., walnut and hazelnut and also blends well with olive, groundnut and grapeseed oils. Refrigerate after opening and it will keep for two to three months. Contains: Verjuice and Sulphur Dioxide (SO2) to prevent fermentation. No added sugar. No alcohol. Retailers: Merchandise alongside balsamic vinegars and olive oils. Do not place anywhere near “fruit juices” or “wine” – despite its drinkability - as this will cause confusion in the minds of consumers. Cross-merchandise on deli, butchery and fishmonger.

VINO COTTO (Also known as Saba and Sapa) 500 ml Pure grape concentrate blended with red wine vinegar and slowly reduced to a thick, sweet-sour syrup for use in both sweet and savoury dishes. This tangy condiment is more versatile than balsamic vinegar and make fruit and vegetables taste riper. Combine with mustard, olive oil and spices for a zesty dressing; drizzle over steamed, boiled or roasted vegetables; pour over halved tomatoes and slow roast in oven; use as a marinade; brush onto fish, poultry, red meat and game; deglaze pans to enrich juices; sweeten sauces, custards and creams and swirl over fresh or poached fruit. Vino Cotto does not require refrigeration. Contains: Grape concentrate, Red wine vinegar and Glucose. No alcohol. Retailers: Merchandise alongside balsamic vinegars. Cross-merchandise on deli and butchery.

RED WINE & THYME JELLY 290 g A silky smooth jelly of red wine flavoured with fragrant, fresh thyme. The perfect accompaniment to roast chicken, turkey, pork, lamb, beef, game, cold meats and paté. Adds flavour and aroma to roasting pans, casseroles, stews, gravies, marinades and stuffing. To prolong shelf-life, refrigerate after opening. Contains: Red wine, Grape concentrate, Sugar, Fructose, Pectin and fresh Thyme. No added sugar, preservatives, colourants or starches. Retailers: Merchandise alongside Redcurrant Jelly, Apple Jelly and Mint Jelly. Cross-merchandise on butchery.

For more information contact: Janice Botha: +27 (0)82 550 6909 P. O. Box 12151 Mill Street Post Office 8010 South Africa [email protected] www.verjuice.co.za GREEN HARVEST Green Harvest Verjus is the latest have-to-have kitchen and chef’s condiment available in South Africa and is the result of a collaboration between verjuice pioneer Janice Botha of The Verjuice Co. and James McKenzie of Nabygelegen Private Cellar, one of the most beautiful boutique wine farms in Wellington. Grapes from the latter’s single vineyard of Hárslevelú were used to create this palest green-tinged verjuice, full of vibrant acidity balanced with subtle sweetness. As an enthusiastic cook and entertainer James is impressed by the versatility of verjuice and the way it compliments the wines that he produces and serves with food.

Green Harvest Verjus produced its first commercial vintage in 2004. The half-ripe bunches are harvested, gently pressed and the juice stabilised in the shortest time possible so as to avoid any spoiling, after which, the juice is bottled in a 750 ml flint, claret bottle and closed with a convenient Stelvin screw-cap. The contemporary green and white front label bears a brief description of the product while the extensive back label carries a more detailed explanation and includes uses and recipe suggestions. James McKenzie and Janice Botha

This delightfully zesty condiment joins a small range of this increasingly popular product which is charming home cooks and tantalizing tastes in top restaurants. Verjus is already widely used by chefs and is listed in menu descriptions of fine food establishments. It is also regularly featured as an ingredient by celebrity chefs on international TV food channels.

The Green Harvest brand also produces products that are not verjus-based such as Vino Cotto and Red Wine & Thyme Jelly and intends expanding its range of luxury gourmet products.

ABOUT VERJUS / VERJUICE Verjus, Verjuice or ‘Vert jus’ – literally means, ‘green juice’. Vigorous vineyard growth demands heavy ‘green harvesting’ or trimming of the excess fruit which takes place half-way through the growing process. Gently pressed, these half-ripe bunches of wine grapes yield a juice that is high in acid and low in sugar, and is prevented from fermenting through rapid stabilisation. Verjuice was a popular Medieval/ Renaissance condiment that is currently enjoying a well-deserved world-wide revival. In reality, however, it was probably in ancient “Mesopotamia” (roughly in the area of modern-day Iraq) where grapes originated, that it was probably first made and used - the first wine having been produced there circa 4000 BC. Romans brought grapes to the Mediterranean region and as gourmands, it is believed that verjuice was enjoyed widely throughout the wine- producing European countries. Made by virtually every grape-growing household with access to grapes, the art of producing and using verjuice was lost during the Middle Ages when the Crusades introduced lemons to France and other Mediterranean wine producing countries. In 1865, verjuice replaced vinegar in Dijon mustard, and so, became the “secret” ingredient that gives it the smooth, mild acidity for which it is so famous. It is most suitable for deglazing, dressings, sauces, marinades, pickles, preserves, and syrups.

POSITIONING OF VERJUS / VERJUICE Verjus / Verjuice is a culinary condiment in a class of its own with distinctive up-market appeal, giving it a unique identity on store shelves. Although it is very definitely not a vinegar, verjuice will be compared to balsamic and other quality wine vinegars, e.g., Cabernet Sauvignon Vinegar. Due to the expensive nature of harvesting and the production methods employed in its production - (three times the quantity of grapes required to obtain the same amount of juice as from fully ripe grapes), South African verjuice will appeal to the sophisticated consumer who enjoys cooking with quality ingredients and wishes to add maximum flavour to their dishes.

CASE/PACK SIZE, WEIGHT & BARCODES

Verjus 6 x 750 ml units/case Case Dimensions: 320 x 240 x 160 Outer Case Barcode 16009684770095 Case Weight: 8.43 kg Unit Barcode 6009684770098

Vino Cotto 6 x 500 ml units/case Case Dimensions: 270 x 212 x 145 Outer Case Barcode 16009684770149 Case Weight: 6.3 kg Unit Barcode 6009684770142

Red Wine & Thyme Jelly 12 x 290 g units/shrink pack Shrink Pack Dimensions: 205 X 135 X 185 Outer Pack Barcode 16009684770187 Shrink Pack Weight: 7 kg Unit Barcode 6009684770180