{"id":9672,"date":"2005-09-18T13:31:00","date_gmt":"2005-09-18T13:31:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9672"},"modified":"2005-09-18T13:31:00","modified_gmt":"2005-09-18T13:31:00","slug":"vins-suisses-le-retour-du-verjus","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9672","title":{"rendered":"Vins suisses \u2014 Le retour du verjus"},"content":{"rendered":"

Chronique \u00abRetour du march\u00e9\u00bb du Matin du samedi 23 septembre<\/span>
Le retour (\u00e0 table) du verjus<\/font> <\/p>\n

A la cave du Nouveau Salquenen, \u00e0 Salgesch (VS), les vendanges d\u00e9butent. Mais, depuis quinze ans, les viticulteurs suisses se sont rendu \u00e0 l\u2019\u00e9vidence qu\u2019il est possible d\u2019am\u00e9liorer la qualit\u00e9 finale du raisin \u00e0 condition de couper des grappes. Une op\u00e9ration qui a lieu entre la mi-juillet et le d\u00e9but ao\u00fbt, appel\u00e9e \u00abvendanges vertes\u00bb ou \u00aben vert\u00bb. Les grappes coup\u00e9es jonchent le sol et se transforment en compost \u00absui generis\u00bb. Le chef de cuisine Heinz Rufibach de l\u2019H\u00f4tel Alpenhof \u00e0 Zermatt s\u2019est \u00e9tonn\u00e9 de ce \u00abgaspillage\u00bb, aupr\u00e8s de Diego Mathier, de la quatri\u00e8me g\u00e9n\u00e9ration des encaveurs salquenards : \u00abPourquoi ne pas faire du verjus?\u00bb
Le jus non ferment\u00e9 des raisins verts revient \u00e0 la mode. Le site californien www.verjus.com<\/a> californien fait l\u2019apologie de la \u00abfusion food\u00bb. Apr\u00e8s la sauce soja, le balsamique, voici donc revenu le bon temps du verjus ! Ce site donne m\u00eame une recette de \u00abSwiss chard au verjus\u00bb, la c\u00f4te de bette (beta vulgaris) red\u00e9couverte outre-Atlantique, riche en vitamines et en \u00e9l\u00e9ments bons pour la sant\u00e9\u2026 La cuisine du Moyen-Age \u00e9quilibrait ses go\u00fbts avec des ingr\u00e9dients proches, et non des agrumes. Ainsi, le verjus, avec son acidit\u00e9 mordante, proche du vinaigre de pomme et du jus de citron, est mentionn\u00e9 par Platine en 1465 dans \u00abDe honesta voluptae\u00bb.
Aujourd\u2019hui, pasteuris\u00e9, le verjus remplace le vinaigre dans les salades ou pour d\u00e9glacer les viandes. Reste \u00e0 savoir s\u2019il doit \u00eatre tir\u00e9 de raisins verts, avant m\u00fbrissement, ou des \u00abentrecoeurs\u00bb qui subsistent apr\u00e8s la vendange, et que les Fran\u00e7ais nomment justement \u00abverjus\u00bb. A Salquenen, la limitation de la r\u00e9colte de syrah \u00e0 800 g. au m2, a tranch\u00e9. Et apr\u00e8s le passage des effeuilleuses, aucun grappillon ne perturbe la croissance de la vigne\u2026 <\/p>\n

Producteur<\/span>
Adrian Mathier, Salgesch, www.nouveau-salquenen.ch<\/a>
En vente<\/span>
Au Comptoir Suisse \u00e0 Lausanne (encore ce week-end), stand Nouveau-Salquenen, halle des vins et \u00e0 Salgesch, t\u00e9l. 027 455 75 75
Prix<\/span>
5 fr. le flacon de 25 cl<\/p><\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Chronique \u00abRetour du march\u00e9\u00bb du Matin du samedi 23 septembre Le retour (\u00e0 table) du verjus A la cave du Nouveau Salquenen, \u00e0 Salgesch (VS), les vendanges d\u00e9butent. Mais, depuis quinze ans, les viticulteurs suisses se sont rendu \u00e0 l\u2019\u00e9vidence qu\u2019il est possible d\u2019am\u00e9liorer la qualit\u00e9 finale du raisin \u00e0 condition de couper des grappes. […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[29],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nVins suisses \u2014 Le retour du verjus - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=9672\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vins suisses \u2014 Le retour du verjus - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Chronique \u00abRetour du march\u00e9\u00bb du Matin du samedi 23 septembre Le retour (\u00e0 table) du verjus A la cave du Nouveau Salquenen, \u00e0 Salgesch (VS), les vendanges d\u00e9butent. 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