Decant it as you would a wine, and serve appropriately. You can also use champagne vinegar or flavored vinegars, depending on what kind of food you are accompanying. A balsamic vinegar spritzer with a curl of fresh mango on the rim to accompany a simple foie gras appetizer plate is a wonderful taste match. A few drops of slightly sweetened lavender infusion can add a haunting herbal-floral note to the drink, if you can get food grade lavender from your supplier. You can also go whole hog and make a strong, unsweetened tea with the Herbs du Provence mixture, garnishing with fresh basil and balsamic vinegar.
Rosemary essence is a fine complement for lamb.
Mix and match and find your own recipes. Verjus is valued as a salad dressing and sauce component because it effectively replaces vinegar with its intense flavor and sprightly sourness, but it does not clash with wine as vinegar does. Cut verjus half and half with sparkling water, and add a few drops of evaporated red or white wine syrup for a sophisticated cocktail that has much of the flavor of wine and none of the alcohol. I prefer this combination to any commercally marketed dealcoholized wine. Add verjus and a few drops of strong tea made with hops.