"Green juice." The juice of unripe, unfermented grapes, used for culinary purposes. Like lemon juice or vinegar, it is an acidulant, but it is much milder. Keeping verjuice in the bottle will have the same effect as for wine, although the acid flavour will not change. It is versatile and can be used effectively with fish, chicken or to cut fattier foods, or in vinaigrettes and dressings. It may also be made from crab apples or other unripe fruit.