Verjus was commonly used in medieval European cooking and remained popular throughout the 19th century (Davidson, Oxford Food Companion). However, in the west the use of lemon to add acidity to foods pretty much took over the culinary scene.
The production of verjus was a natural outgrowth of the wine growing regions of the world. The use of verjus was documented in Rome. In modern times as the U.S. has developed into a major winemaking force in the world we are now seeing the increasing production and use of verjus.
Middle Eastern countries produce and make verjus too. In Iran verjus known as abghooreh is made from tin unripe grapes gathered as the crop is thinned out. In Lebanon hosrum as it is called is used instead of lemon juice