Join us as we do a “green harvest” at Turkey Point Vineyard in North East, MD.
So what’s green harvest? Basically, it’s last-minute fruit-thinning. We visually select-out lagging grapes that we don’t want to carry to full ripeness. We find sections where clusters are heavier and we visually select these green harvest grapes to produce verjus (“green juice”). Verjus is used to acidulate drinks and produce dressings or glazes for restaurateurs. Chefs love it! Read more about "the new east coast acid," verju, here.