SYNTHETIC CHAMPAGNE

Serves 6

Champagne is made from three grapes: Pinot Meunier, Chardonnay, and Pinot Noir. In this dish, we are creating a synthetic, kid-friendly champagne using two kinds of verjus, an acidic grape juice made from unripe grapes. We use a red and a white verjus, adding acid to the red and a base to the white. When you combine them in the glass the mixture foams to create a festive palate cleanser that resembles real Champagne.

RED VERJUS:

300 grams red verjus (see Sources, here)

3 grams malic acid (see Sources, here)

2 grams ascorbic acid (see Sources, here)

WHITE VERJUS:

300 grams white verjus (see Sources, here)

5 grams baking soda

SPECIAL EQUIPMENT:

2 syringes (at least 50cc)

RED VERJUS:

Put the red verjus, malic acid, and ascorbic acid in a quart container or pitcher and blend with an immersion blender. Store in an airtight container until ready to plate.

WHITE VERJUS:

Whisk together the white verjus and baking soda just before serving. Store in an airtight container until ready to plate.

TO FINISH:

At the table, use one syringe to draw 50cc (ml) of the White Verjus mixture. Use the other syringe to draw 50cc (ml) of the Red Verjus mixture. Inject the verjus mixtures one at a time into each champagne flute in front of the guest, and repeat to fill all glasses. The acid and base will mix together and foam to create the carbonation normally found in Champagne. Drink immediately.