The specialty Verjus is just being rediscovered. It is a sour juice made by squeezing unripe grapes. It is an excellent substitute for vinegar where a fresh, fruity acidity without too much of its own flavor is desired. If the Verjus then comes from two specialists like the winemaker Ludwig Knoll and the star chef Bernhard Reiser, then things get exciting. Grape fresh and green contours with vegetal hints of sorrel and meadow herbs as well as delicate aromas of lime peel, quince and rhubarb. Mountain stream clear, crisp acid structure reminiscent of lemon juice, but is less severe.