Modern Farmer's Laurie Woolever includes Wölffer verjus in an article all about the unfermented green juice. “'We pick the grapes very early, to catch that balance, where it’s a little sweet, with no volatile acidity,' Roth explains. 'Then we chill it down and cold stabilize it to protect it from fermenting. After two weeks, we filter it into sterilized bottles.' He says that the flavor and aroma of Wolffer’s verjus is reminiscent of New Zealand Sauvignon Blanc — which is to say, grassy, herbal, citrusy."