#verjuice

• Unripe grape — An unripe, green, and highly sour grape, used historically or in traditional cuisine to produce an intensely acidic juice (verjuice) utilized to sour traditional soups and sauces. In a broader sense, the term also describes other fruits picked before full ripening that retain a high level of astringency.
• Verjuice vessel — A regional or archaic Romanian dialectal term used to denote a wild grapevine cutting or an un-grafted vine that produces exclusively small, green, and sour grapes (aguride); it can also refer to a specific wooden vessel or container used in old rural households for crushing and storing the acidic juice obtained from unripe grapes.
• Verjuice — A rare regional or archaic Romanian dialectal term used to denote the juice extracted from unripe green grapes, used as a traditional souring agent; as an adjective, it describes the state of a highly astringent, completely unripe fruit, or the sensation of set-on-edge teeth caused by consuming highly acidic foods.
• Wild vine cutting — A rare regional or archaic Romanian dialectal term utilized as a phonetic variant for 'aguridar', denoting a hardy wild grapevine rootstock or cutting, or a traditional wooden container used for storing the acidic juice obtained from unripe grapes.