White Grape

The fresh white grape offers a matrix rich in tartaric acid and water. While often neglected raw in savory cooking, thermodynamics metamorphoses it. Roasting at high temperature causes its internal water to evaporate, concentrating its sugars and caramelizing its skin (Maillard reaction). The fruit blisters and becomes a sweet-and-sour aromatic bomb. Pressed raw before maturity (verjus), its acidic juice, devoid of citric acid, elegantly replaces vinegar in the noblest emulsions.