{"title":"Non-alcoholic beverages","description":"\u003ch2\u003eNon-alcoholic beverages that pair with food\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNon-alcoholic beverages\u003c\/strong\u003e are defined in Germany as drinks with less than 0.5% ABV, ranging from apple juice to dealcoholized wine. This category is about more than just quenching thirst: most bottles are intended as accompaniments to meals or as aperitifs, featuring the acidity, tannins, and spice you are otherwise accustomed to from wine. In addition to single-varietal juices, you will find sparkling compositions made from fruit, herbs, and tea.\u003c\/p\u003e\n\u003ch2\u003eFour types of non-alcoholic beverages at a glance\u003c\/h2\u003e\n\u003ch3\u003eDirect juice and nectar\u003c\/h3\u003e\n\u003cp\u003eDirect juice is bottled immediately after pressing without being turned into concentrate, while nectar mixes fruit pulp with water and usually sugar. The South Tyrolean mountain apple juices from Kohl are naturally cloudy, single-varietal direct juices, ranging from the mild Jonagold to the red-fleshed Rouge. Van Nahmen presses sour cherry, Stromberg plum, or pomegranate as direct juice and creates nectars from rhubarb, quince, apricot, or black currant with a specified fruit content.\u003c\/p\u003e\n\u003ch3\u003ePriSecco, cuvées, and fruit secco\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePriSecco\u003c\/strong\u003e by Jörg Geiger is a sparkling composition made from apple and pear juice with additional juices, herbs, and spices, at 0.0% ABV. The numbered cuvées work in a similar way, but include ingredients such as oak leaves, coffee, Darjeeling, or roasted hulless barley. Those looking for non-alcoholic sparkling wine will find a standalone alternative for the champagne flute here, as they will with the fruit seccos from van Nahmen, which contain 0% alcohol according to the manufacturer.\u003c\/p\u003e\n\u003ch3\u003eDealcoholized wine\u003c\/h3\u003e\n\u003cp\u003eWhat is often sought as non-alcoholic wine is known under EU law as \u003cstrong\u003edealcoholized wine\u003c\/strong\u003e: wine from which the alcohol has been removed down to a maximum of 0.5% ABV. In the Gradwanderung line, Jörg Geiger gently dealcoholizes the wine at 32 to 37 °C and adds juices, herbs, and blossoms so that body and aroma return. This results in still white and red wine alternatives under 0.5% ABV, as well as sparkling ones like the bottle-fermented Blanc de Blanc.\u003c\/p\u003e\n\u003ch3\u003eAperitif and bitters\u003c\/h3\u003e\n\u003cp\u003eTart and spicy aperitifs like the Pomp varieties from DR. HÖHL'S or the Aecht Bitter from Jörg Geiger rely on gooseberry, cucumber, wormwood, or cinchona bark and are served well-chilled before a meal; the Pomp Feinherb is best enjoyed on ice with a slice of cucumber. Coming from the same direction are two sparkling organic long drinks from Jörg Geiger: the \u003ca href=\"\/en\/products\/dzin-bitter-alkoholfrei\"\u003eDzin Bitter\u003c\/a\u003e with apple and cucumber juice, juniper, and meadowsweet, and the Aecht Kimmel made from pear juice with caraway and dill.\u003c\/p\u003e\n\u003ch2\u003eThe producers behind our non-alcoholic beverages\u003c\/h2\u003e\n\u003cp\u003eThe majority comes from the \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eManufaktur Jörg Geiger\u003c\/a\u003e in Schlat on the Swabian Jura. Very popular are the \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e with notes of elderflower and the \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Rotfruchtig\u003c\/a\u003e based on the original 2003 recipe. The \u003ca href=\"\/en\/products\/bio-weiss\"\u003eBio Weiß\u003c\/a\u003e combines apple juice with unripe-harvested Riesling grapes and white tea, while the \u003ca href=\"\/en\/products\/gradwanderung-32-grad-riesling-alkoholfrei\"\u003eGradwanderung 32 Grad Riesling\u003c\/a\u003e is a still, dry companion to fish.\u003c\/p\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/morellenfeuer-sauerkirschsaft\"\u003eMorellenfeuer Sour Cherry Juice\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e in Hamminkeln on the Lower Rhine, made from a single variety of cherries from small farmers in the Aachen region. The juice press also bottles \u003ca href=\"\/en\/products\/bio-apfelsaft-von-streuobstwiesen\"\u003eOrganic Apple Juice from Orchard Meadows\u003c\/a\u003e from trees up to 80 years old. \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e from Unterinn in Ritten grows its apples at nearly 1,000 meters, such as for the \u003ca href=\"\/en\/products\/bergapfelsaft-pinova\"\u003eMountain Apple Juice Pinova\u003c\/a\u003e with notes of white peach.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e from Maintal near Frankfurt mixes juices with 21 botanicals for the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-feinherb\"\u003ePomp Bio Aperitif Feinherb\u003c\/a\u003e, also available in a piccolo size for exactly one glass. From \u003ca href=\"\/en\/collections\/hersteller-dr-jaglas\"\u003eDr. Jaglas\u003c\/a\u003e in Berlin come pre-mixed spritz variants, from \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e a peach secco based on dealcoholized wine, and from the \u003ca href=\"\/en\/collections\/hersteller-sasse-feinbrennerei\"\u003eFeinbrennerei Sasse\u003c\/a\u003e the juniper concentrate Junipaero.\u003c\/p\u003e\n\u003ch2\u003eHow non-alcoholic beverages pair with your food\u003c\/h2\u003e\n\u003cp\u003eThink when pouring just as you would with a wine pairing: light with light, bold with bold. Cuvée No. 23 with rhubarb pairs well with asparagus and strawberry salad, while the fresh Cuvée No. 8 goes perfectly with salmon or shrimp. Serve the sour cherry juice or the Stromberg plum at cellar temperature with roulades, lasagna, or roast goose. Game and lamb can handle the dark Cuvée No. 10 or a dealcoholized red wine like Edition Lamothe. When it comes to cheese, contrasts are worthwhile: Fruit Secco Grape or Cuvée No. 29 with blue cheese, or Mountain Apple Juice Rubinette with goat cheese. The spicy Aecht Kimmel goes well with Maultaschen or stuffed cabbage. In winter, warm the winter cuvée to 55–60 °C and drink it from a mug.\u003c\/p\u003e\n\u003ch2\u003eShopping and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor sampling:\u003c\/strong\u003e The PriSecco tasting pack and the pack featuring organic classics each contain six bottles in different varieties.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSeasonal fillings:\u003c\/strong\u003e Frühlingsduft and Mirabellengold are only available while supplies last.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWatch for allergens:\u003c\/strong\u003e Bio Cuvée 21 and 28 contain gluten, the Apfelsinfonie contains mustard; many wine-based drinks contain sulfites.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStore in a cool, dark place:\u003c\/strong\u003e Once opened, juices should be kept in the refrigerator and consumed within a few days; seal sparkling drinks tightly.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore from our beverages\u003c\/h2\u003e\n\u003cp\u003eYou can find all beverages in the \u003ca href=\"\/en\/collections\/kategorie-getraenke\"\u003eBeverages\u003c\/a\u003e category. For non-alcoholic long drinks and spritz, check out our \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-spirituosen\"\u003enon-alcoholic spirits\u003c\/a\u003e, where you will find gin alternatives and aperitifs for mixing with tonic. Under \u003ca href=\"\/en\/collections\/kategorie-glaeser-bar-zubehoer\"\u003eGlassware \u0026amp; Bar Accessories\u003c\/a\u003e, you will find glass dispensers and Erlenmeyer flasks for self-mixed tonic.\u003c\/p\u003e\n\u003ch2\u003eOrder non-alcoholic beverages online\u003c\/h2\u003e\n\u003cp\u003eWhether it's Sunday lunch with the family, a garden party, or an evening where you need to drive: order non-alcoholic beverages online at Leni \u0026amp; Hans, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"pomp-bio-aperitif-alkoholfrei","title":"Pomp Organic Non-Alcoholic Aperitif","description":"Berry-scented\u003cstrong\u003e Pomp Organic Non-Alcoholic Aperitif \u003c\/strong\u003ein a piccolo bottle. More than 20 finely composed botanicals, naturally sourced from organic farming, make this non-alcoholic aperitif a true highlight. As a piccolo, it is a genuine non-alcoholic alternative for a toast. No additives, no alcohol.\u003cbr\u003e\u003cbr\u003e ","brand":"DR. HÖHL'S","offers":[{"title":"200 ml","offer_id":57548290294092,"sku":"026HOE0001","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pomp-bio-aperitif-alkoholfrei.png?v=1778855392"},{"product_id":"pomp-bio-aperitif-alkoholfrei-feinherb","title":"Pomp Organic Aperitif non-alcoholic dry","description":"\u003ch2\u003eDR. HÖHL'S Pomp Organic Aperitif Non-Alcoholic Dry. Non-alcoholic organic aperitif in a piccolo bottle – tart, spicy, and just one glass for you.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDR. HÖHL'S Pomp Organic Aperitif Non-Alcoholic Dry\u003c\/strong\u003e comes in a 0.2-liter piccolo bottle and is a 100% alcohol-free organic aperitif (0.0%). Apple, gooseberry, cucumber, and blackcurrant juice combine with 21 botanicals and carbonation. The Höhl family from Maintal near Frankfurt bottles it in organic quality.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe dry POMP in a piccolo bottle by DR. HÖHL'S\u003c\/strong\u003e is the smaller version of a sophisticated non-alcoholic drink. A piccolo is a sparkling wine bottle containing 0.2 liters, which is about one to two glasses. Many are familiar with this format for sparkling wine at hotels or for toasts at the office. It is rarer for non-alcoholic beverages, yet it has a clear advantage: you open exactly the amount you drink, and nothing goes to waste. Inside is the same recipe as the large bottle. Cucumber juice at 6.6%, apple, gooseberry, and blackcurrant form the base. Turmeric, cardamom, coriander, ginger, bitter orange blossom, daisies, Pu-Erh tea, and cubeb pepper provide spice and tartness. No sugar is added.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eTart and complex—that is how DR. HÖHL'S describes the \"Feinherb\" (dry\/off-dry) variety. When poured, it smells of orange blossom and fresh cucumber. The palate follows with oriental spices, a tart spiciness, and an ethereal freshness reminiscent of cardamom and coriander. Green tea notes and a hint of turmeric add depth. The finish is bittersweet and long. The carbonation keeps the drink lively and light. Anyone looking for a sweet soft drink will find it too tart.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eChill the piccolo to 8 °C; that is when it best displays its freshness. According to the manufacturer, it tastes great served neat over ice with a slice of cucumber and a sprig of rosemary. As an aperitif before dinner, it sets the mood for the palate. In cocktails, it serves as a botanical filler, adding spice to the mix.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottle fits situations where a large one would be too much. A glass on the balcony after work, a picnic in the park, a toast for two, or a gift basket. It pairs well with small snacks like olives, cheese cubes, crackers with cream cheese and cucumber, or roasted chickpeas. The tart note also works well alongside a plate of sushi. For a quick drink, add ice, a splash of lime, and a basil leaf to a glass and top up with the piccolo. According to the manufacturer, the unopened bottle has a shelf life of two years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a few piccolos next to the sparkling wine bottles when expecting guests. This way, everyone gets their own small bottle and a full glass, even without alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe POMP organic 0.0 aperitifs have been available as 0.2-liter piccolos since 2021. The dry variety itself launched in 2018, one year after the fruity one. It was developed by DR. HÖHL'S, the family business run by Johanna, Johannes, and Anna from Maintal. According to them, the family has been processing apples from the orchards around Hochstadt since 1779.\u003c\/p\u003e\n\n\u003cp\u003eOn their product pages, the family summarizes their philosophy in one sentence: they want others to benefit from their existence. For POMP, this means that guests who aren't drinking alcohol also receive a special glass. All ingredients are organic from EU agriculture, inspection body DE-ÖKO-006. According to the list of ingredients, none of the 14 main allergens are included.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe piccolo is for anyone who prefers to enjoy a tart, non-alcoholic aperitif in smaller portions. It is suitable for singles, couples, and parties where every guest gets their own bottle. It also makes a great small gift or addition to a gift basket. For larger groups, there is the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-feinherb-750-ml\"\u003ePOMP Dry in the 0.75-liter bottle\u003c\/a\u003e. If you prefer it fruitier, go for the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-750-ml\"\u003ePOMP Organic Aperitif Fruity\u003c\/a\u003e. The complete range can be found on our \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e page. The dry variety is not suitable for those looking primarily for sweetness in their glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne piccolo, one glass, 0.0% alcohol – the tart organic piccolo from the Höhl family for small occasions.\u003c\/em\u003e\u003c\/p\u003e","brand":"DR. HÖHL'S","offers":[{"title":"200 ml","offer_id":57548290326860,"sku":"026HOE0002","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pomp-bio-aperitif-alkoholfrei-feinherb.png?v=1778855393"},{"product_id":"bergapfelsaft-pinova","title":"Pinova Mountain Apple Juice","description":"\u003ch2\u003eKohl Mountain Apple Juice Pinova. Single-variety apple juice from Renon – full-bodied, velvety, with aromas of peach and grape.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Mountain Apple Juice Pinova\u003c\/strong\u003e is an unfiltered direct juice made from 100% Pinova apples. Thomas Kohl presses it at the Troidner fruit farm in Auna di Sotto on the Renon plateau, South Tyrol. The 750 ml bottle contains pure apple juice with no added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePinova Mountain Apple Juice by Kohl\u003c\/strong\u003e answers a question that hardly anyone asks themselves at breakfast: What does a single apple actually taste like when it is turned into juice? Most apple juices are blends of many varieties. Here, only one enters the press: the Pinova. According to the producer, it is a cross between Golden Delicious and Clivia. The result smells surprisingly little like an apple from a fruit bowl and much more like summer fruit. Kohl calls his juices mountain apple juices because the orchards are located at an altitude of almost 1,000 meters above sea level. The Pinova belongs to the GOURMET line, in which every bottle is dedicated to a single variety.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Pinova tastes full-bodied and velvety, with a balanced interplay of fruit and acidity. It shows a light straw-yellow color in the glass.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, according to the producer, you will find notes of ripe white peach and white table grapes. These are accompanied by floral nuances and a hint of honey. On the palate, it feels round and soft; the acidity keeps it fresh without being overpowering. The finish is long and mild. Those expecting a tart, sour apple juice will likely find it too soft. For everyone else, it is a juice that combines fruit and elegance. The honey tone in the background, in particular, makes it a good companion for cheese. And the peach notes ensure that it also feels light on warm days.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Pinova at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it with delicately spiced pasta dishes, roasted light meat, and aged semi-hard cheese. Think of tagliatelle with lemon and ricotta, a veal schnitzel with sage, or pan-seared chicken breast with vegetables. For cheese, an aged mountain cheese or a spicy semi-hard cheese from South Tyrol works well. The salt in the cheese and the fruit sweetness in the glass balance each other out.\u003c\/p\u003e\n\n\u003cp\u003eIt is also great enjoyed on its own with lunch or as a spritzer with mineral water. Once opened, store the bottle in the refrigerator and, according to the producer, consume it within six days. Store unopened in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For dinner, put a board with aged mountain cheese, walnuts, and Schüttelbrot (crispbread) on the table and pour the Pinova chilled into a stemmed glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Pinova grows in Thomas Kohl’s apple orchards on the Renon, several hundred meters in altitude above Bolzano. The sites face from east to southwest and, according to Kohl, are extremely sunny. In the evening, cool mountain air moves across the slopes. These large temperature differences between day and night allow the apples to ripen slowly. Harvesting takes place between August and October, with each tree picked in two to three passes. The apples are picked individually by hand and only when they are fully ripe. They are pressed directly on the farm, after which the juice is gently pasteurized. According to the data sheet, no preservatives or other additives are included.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eKohl Mountain Apple Juice Pinova is for anyone looking for apple juice with depth who enjoys having a nice glass on the table with their meal. It goes well with pasta in the evening, Sunday dinner with light meat, or a cheese board with friends. According to the manufacturer, the juice contains none of the 14 main allergens and bears the vegan label of the European Vegetarian Union. The \u003ca href=\"\/en\/products\/bergapfelsaft-sonnenglanz\"\u003eMountain Apple Juice Sonnenglanz\u003c\/a\u003e, a crossbreed with Pinova as a parent, is fresher and shows citrus notes. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e page. It is not suitable as a thirst quencher in large glasses; it is too refined for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne variety, 750 ml of unfiltered mountain apple juice from the Renon – velvety, with a peach aroma and a fine companion to pasta and cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548292489548,"sku":"026WIL7173","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7173.png?v=1791195009"},{"product_id":"bergapfelsaft-sonnenglanz","title":"Mountain Apple Juice Sunshine","description":"\u003ch2\u003eKohl Mountain Apple Juice Sonnenglanz. Single-varietal apple juice from South Tyrol – straw yellow, citrus-fresh and lively in acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Mountain Apple Juice Sonnenglanz\u003c\/strong\u003e is a naturally cloudy direct juice made from 100% Sonnenglanz apples. It comes from Thomas Kohl's orchards in Auna di Sotto on the Ritten plateau, South Tyrol, and is available in a 750 ml bottle with no added sugar.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSonnenglanz Mountain Apple Juice by Kohl\u003c\/strong\u003e bears a name that promises sweetness. In the glass, however, it reveals itself to be fresher than many expect. The reason lies in the variety. According to the producer, Sonnenglanz is a cross between Pinova and Topaz. The apple is medium-sized, barely russeted and sun-yellow; its flesh is firm and crunchy. You can find this crunchiness again in the juice as a lively acidity. A direct juice is freshly pressed juice that goes into the bottle without being turned into concentrate. Thomas Kohl presses it as a single variety, meaning only from this one apple. In the product range, the Sonnenglanz belongs to the GOURMET line, alongside Pinova, Jonagold, Rubinette, and Rouge.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Sonnenglanz tastes fruity and refreshingly tart, full-bodied and balanced all at once. In the glass, it shines in an intense, radiant straw yellow.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, according to the producer, it displays fine citrus aromas and a hint of pine. This resinous, slightly spicy note is rare in apple juice and gives it a unique character. On the palate, fruitiness and acidity play with each other; neither pole dominates. This makes the juice appear clear and lively. Those expecting a soft, very sweet apple juice will be surprised by the acidity. Those who enjoy fresh juices that pair well with food will find a bottle here with real excitement.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Sonnenglanz at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it with light appetizers, fresh salads, fish, and light meat, as well as mild cheese. Its citrus freshness makes it a juice for light cuisine. Think of a lamb's lettuce salad with apple slices and walnuts, pan-fried char with herb potatoes, or grilled chicken skewers with lemon. For cheese, young Gouda, mozzarella, or a mild soft cheese are great matches.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a good choice for brunch, perhaps with scrambled eggs, smoked salmon, and fresh bread. With a splash of mineral water, it becomes a light spritzer for the afternoon. An opened bottle belongs in the refrigerator and, according to the producer, should be consumed within six days. Store unopened bottles in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Sonnenglanz on the table with pan-fried fish and lemon butter. The citrus notes in the juice pick up the lemon in the dish.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThomas Kohl's apple orchards are located on the Ritten plateau above Bolzano, at an altitude of almost 1,000 meters. Kohl grew up there, and his family has lived on the mountain for generations. After his training, he was initially drawn out into the world. Back at the Troidner fruit farm, he planted apple trees with his father and began pressing single-varietal juices.\u003c\/p\u003e\n\n\u003cp\u003ePatience is required at harvest time. Between August and October, Kohl goes through every tree two or three times to ensure that only fully ripe apples are picked. Each apple is taken from the branch individually by hand. A few hours later, the fruits are washed, milled, and in the press at the farm. According to the data sheet, no preservatives or additives are included; the juice is preserved through gentle pasteurization.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Kohl Mountain Apple Juice Sonnenglanz is for everyone who likes apple juice fresh and clear. It pairs with summer food, brunch, and any evening with fish or salad. According to the producer, the juice contains none of the 14 major allergens and carries the V-Label of the European Vegetarian Union. Softer and with a peach scent is the \u003ca href=\"\/en\/products\/bergapfelsaft-pinova\"\u003eMountain Apple Juice Pinova\u003c\/a\u003e, one of the two parents of this variety. You can find all juices from Ritten on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. It is not suitable for those looking for a very mild, low-acid juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne variety, 750 ml of naturally cloudy mountain apple juice from Ritten – citrus-fresh, with a hint of pine and made for fish, salad, and summer days.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548292587852,"sku":"026KOH7170","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026KOH7170.png?v=1791195017"},{"product_id":"apfelsaft-mit-marille","title":"Apple juice with apricot","description":"\u003ch2\u003eKohl Apple Juice with Apricot. A fruit juice cuvée made from mountain apple juice and apricot purée – velvety, fruit-forward, and sweet-tart.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Apple Juice with Apricot\u003c\/strong\u003e is a cuvée made from 80% mountain apple juice and 20% apricot purée by Thomas Kohl from Unterinn on the Renon plateau in South Tyrol. The 750 ml bottle contains only these two ingredients, with no added sugar and no preservatives.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Apple Juice with Apricot\u003c\/strong\u003e is our favorite companion for Sunday breakfast. The table is set with brioche, butter, and soft-boiled eggs, and the coffee machine is running. It pairs perfectly with a glass that tastes like summer, even when it’s already autumn outside. \"Marille\" is the word used in South Tyrol and Austria for apricot. In this cuvée, mountain apple juice meets apricot purée. Purée means the fruit is finely mashed rather than just pressed. As a result, the apricot adds not only flavor but also body to the juice. Kohl offers this bottle in his CUVÉE line, in which he combines mountain apple juice with other fruits, blossoms, or herbs.\u003c\/p\u003e\n\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\n\u003cp\u003eThis cuvée is fruit-forward, sweet-tart, and lingering. According to the producer, it is a dialogue between two fruits.\u003c\/p\u003e\n\n\n\u003cp\u003eThe apricot contributes its characteristic sweet-tart aroma, while the mountain apple provides its sunny sweetness. The apricot purée defines the mouthfeel, making the juice velvety and rich. The apple juice provides refreshment and keeps the cuvée lively. The fruit lingers on the palate in the finish. The producer describes the cuvée as sophisticated and fruit-intensive, and that is exactly how it drinks: not loud, but with plenty of fruit in every sip. Those expecting a clear, thin apple juice will be surprised by the body. If you like apricots, you will find a bottle here in which both fruits are showcased equally.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eServe the apple juice with apricot at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it with sweet dishes, egg dishes, soufflés, chocolate, and mild sliced cheese. For breakfast, it pairs well with scrambled eggs with chives, eggs Benedict, or an herb omelet. In the afternoon, it accompanies apricot dumplings, Kaiserschmarrn (shredded pancakes), or chocolate cake. A cheese soufflé as a starter or a chocolate soufflé for dessert is its grand moment. Especially with chocolate, the acidity of the apricot provides a lovely freshness that makes the dessert feel lighter. For cheese, choose a young, mild sliced cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce opened, store the bottle in the refrigerator and consume it within six days according to the producer. Keep it in a cool, dark place when unopened.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour the apricot cuvée with Kaiserschmarrn dusted with powdered sugar. The apricot in the glass almost replaces the compote.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe base of this cuvée is mountain apple juice from the Troidner fruit farm in Unterinn. The orchards are located on the Renon plateau above Bolzano, at an altitude of nearly 1,000 meters. Thomas Kohl works there in a cycle that extends far beyond his own press. Plant protection is used only when necessary—according to Kohl, always extremely gently and often using beneficial insects. Bees pollinate the blossoms. The pomace, the residue from pressing, goes to local farmers and becomes cow feed. In return, cow manure returns to the apple orchards. The apples are picked individually by hand, only when fully ripe, and pressed on the farm.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eKohl Apple Juice with Apricot is for anyone who wants a juice with body for breakfast or dessert. It suits a family brunch, a coffee table, and the sweet conclusion to a meal. The bottle also makes a great gift for a brunch with friends. According to the producer, the juice contains none of the 14 main allergens and carries the European Vegetarian Union's V-Label. The \u003ca href=\"\/en\/products\/apfelsaft-mit-birne\"\u003eApple Juice with Pear\u003c\/a\u003e is made with pear purée instead of apricot. The \u003ca href=\"\/en\/products\/bergapfelsaft-rubinette\"\u003eMountain Apple Juice Rubinette\u003c\/a\u003e is a single-varietal juice full of dried-fruit notes. You can find all cuvées on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. It is not suitable for those looking for a single-varietal, clear apple juice.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eMountain apple juice and apricot purée, 750 ml from the Renon plateau – velvety in the glass and a partner for Kaiserschmarrn, soufflé, and Sunday breakfast.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293013836,"sku":"026WIL7185","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7185.png?v=1791195026"},{"product_id":"bergapfelsaft-rouge","title":"Mountain Apple Juice Rouge","description":"\u003ch2\u003eKohl Mountain Apple Juice Rouge. Single-varietal apple juice from a red-fleshed variety – cherry red, acidic, and bold.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Mountain Apple Juice Rouge\u003c\/strong\u003e is a naturally cloudy, single-varietal straight juice from the red-fleshed Rouge apple variety, pressed at the Troidner fruit farm in Unterinn on the Ritten in South Tyrol. The 750 ml bottle contains 100% apple juice, with no added sugar, preservatives, or additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRouge Mountain Apple Juice from Kohl\u003c\/strong\u003e usually sparks a question at the table. When pouring apple juice, people expect a golden glass. Here, it glows cherry red, and guests often want to know if it contains wine. The answer is simple: the color comes from the apple itself. Rouge is a red-fleshed variety where, according to Thomas Kohl, even the blossoms, leaves, and bark are red. Single-varietal means that only apples from this one variety go into the press, without blending with other types. Kohl calls his juices \"mountain apple juice\" because the trees grow at an altitude of nearly 1,000 meters on the Ritten above Bolzano. Straight juice means: the apples are pressed, and the fresh juice is made shelf-stable through gentle pasteurization and bottled. There is no detour via concentrate. It remains naturally cloudy because only the coarse sediments settle after pressing. Kohl calls this a natural filtration process. In the product range, the Rouge belongs to the GOURMET line, where each bottle is dedicated to a single apple variety.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Rouge tastes bold and highly acidic, with a freshness that lingers into the finish. The color alone shows that this juice is built differently than a classic apple juice from yellow varieties. In the glass, it presents a clear cherry red, naturally cloudy and dense.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, according to the manufacturer, it is reminiscent of red currant, cherry, and rhubarb. These are notes you are more likely to associate with berry juices than an apple. On the palate, it has a slightly astringent effect. This is the fine, puckering sensation you know from rhubarb or black tea. Added to this is a distinct acidity that carries the entire sip and keeps the palate alert.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness fades into the background. That is precisely why the Rouge feels more like an accompaniment to food than a thirst quencher. Anyone expecting a soft, round apple juice will find it too tart. For everyone else, this edge is exactly the appeal: a juice with bite that holds its own in the glass and can stand up to bold flavors. It is best enjoyed slowly, sip by sip, like a young red wine.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Rouge well-chilled at 8 to 10 °C, preferably in a stemmed glass. This allows the aroma to unfold like a wine, and the red color truly stands out. Thomas Kohl recommends it as an aperitif, with fish and meat antipasti, and with Asian dishes.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif, it replaces a glass of sparkling wine or Campari for those abstaining from alcohol. Its acidity stimulates the appetite instead of filling you up. It pairs well with antipasti because it cuts through fat and salt. Think of thinly sliced bresaola with arugula, vitello tonnato, marinated salmon, or a platter of speck and pickled vegetables. The cherry and currant notes of the juice pick up the savory elements and make the next bite taste fresh.\u003c\/p\u003e\n\n\u003cp\u003eWith Asian dishes, it plays a different role. With spicy curries, glass noodle salad with lime and cilantro, or sushi with ginger, it brings fruitiness to balance the heat and acidity to counteract the oil. It also works well with a plate of dim sum or stir-fried noodles with vegetables. Once opened, keep the bottle in the refrigerator and consume it within six days, according to the manufacturer. Store unopened bottles in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the Rouge at the end of the day with a few slices of bresaola, some parmesan, and grissini. In a stemmed glass and served at 8 to 10 °C, you get an aperitif that brings both color and acidity to the table.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind the Rouge is Thomas Kohl, whose family has lived on the Ritten for generations. After his training, he wanted to understand how apples thrive at nearly 1,000 meters above sea level. Before returning to the farm, he traveled half the world, as he puts it. Together with his father, he planted apple trees, converted the Troidner fruit farm in Unterinn to fruit growing, and began pressing single-varietal juices.\u003c\/p\u003e\n\n\u003cp\u003eHis guiding philosophy is: treat apples as well as wine. He makes this comparison deliberately, as many things are similar between grapes and apples. Location, variety, and ripeness define the result, and each variety gets its own bottle. With the Rouge, you see and taste this particularly clearly, as it is so distinct from the yellow varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe apple orchards face east to southwest and are, according to Kohl, extremely sunny. In the evening, the mountain breeze cools the slopes, creating large temperature differences between day and night. The apples therefore grow slowly. Harvesting takes place between August and October, with two to three passes per tree. The fruits are picked individually by hand, only when fully ripe, and are taken to the on-site press. Within a few hours of harvesting, they are inspected, washed, milled, and pressed.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Kohl Mountain Apple Juice Rouge is for everyone who wants a glass with character to accompany their meal while avoiding alcohol. It is perfect for an antipasti evening with friends and for Asian cuisine on the weekend. And it belongs on every table where guests who are not drinking wine should still receive a glass that pairs well with the food. As a gift, its color makes it stand out and provides a conversation starter. According to the manufacturer, the juice contains none of the 14 major allergens and carries the vegan seal from the European Vegetarian Union. The \u003ca href=\"\/en\/products\/bergapfelsaft-jonagold\"\u003eMountain Apple Juice Jonagold\u003c\/a\u003e is softer, sweeter, and has a scent of pear. The \u003ca href=\"\/en\/products\/bergapfelsaft-sonnenglanz\"\u003eMountain Apple Juice Sonnenglanz\u003c\/a\u003e is fresh and citrus-forward. All varieties and cuvées can be found on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. The Rouge is not suitable as a mild juice for children or for breakfast, as it is too acidic for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red-fleshed apple variety, 750 ml of single-varietal mountain apple juice from the Ritten – cherry red in the glass and with enough acidity for antipasti and curry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293046604,"sku":"026WIL7177","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7177_82c0e112-cbd4-4439-8fb8-f36750426383.png?v=1791195450"},{"product_id":"bergapfelsaft-jonagold","title":"Jonagold Mountain Apple Juice","description":"\u003ch2\u003eKohl Mountain Apple Juice Jonagold. Single-variety apple juice from South Tyrol – light, sweet, and silky smooth.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Mountain Apple Juice Jonagold\u003c\/strong\u003e is a naturally cloudy, direct-pressed juice made from 100% Jonagold apples, grown in Thomas Kohl's orchards on the Ritten in South Tyrol. This 750 ml bottle contains pure apple juice from a single variety, preserved through gentle pasteurization.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJonagold Mountain Apple Juice by Kohl\u003c\/strong\u003e operates on the same principle as a single-variety wine. With a Riesling or Sauvignon Blanc, the grape variety is on the label, and you know roughly what to expect in your glass. With Kohl, it’s the apple variety. Standard apple juice from the supermarket is usually a blend of many varieties, adjusted for a consistent taste. A single-variety juice, on the other hand, shows what an individual cultivar can do. Jonagold is a cross between Jonathan and Golden Delicious. According to the producer, it features loose, yellowish flesh, is very juicy, and has a medium to high sugar and acidity content. It is called \"mountain apple juice\" because the trees grow at an altitude of nearly 1,000 meters. The juice is pressed directly at the farm, without taking the detour through concentrate. Kohl includes Jonagold in his GOURMET line, alongside varieties such as Pinova, Rubinette, Sonnenglanz, and Rouge. As you taste your way through the line, you will quickly notice how varied apple juice can taste.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Jonagold tastes sweet, soft, and elegant, with a long, silky finish. In the glass, it displays a bright, almost transparent straw yellow. It is one of the lightest among Kohl’s juices.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, it has aromas of ripe pears, accompanied by slightly nutty notes. This combination surprises many, as they tend to associate apple juice with compote or pastries rather than fresh pear. On the palate, the juice fills the mouth with sweetness and softness. Thomas Kohl describes it as juicy, with a solid structure and strong presence. The acidity is present, but it stays in the background, providing just enough tension to keep the juice fresh.\u003c\/p\u003e\n\n\u003cp\u003eThe finish is long and silky, with the sweetness fading slowly. This makes the Jonagold the polar opposite of the tart, cherry-red \u003ca href=\"\/en\/products\/bergapfelsaft-rouge\"\u003eMountain Apple Juice Rouge\u003c\/a\u003e. Anyone expecting a crisp, acidic apple juice with plenty of bite will likely not be happy with the Jonagold. However, those who enjoy apple juice that tastes round and mild will find it a reliable bottle that goes down well with family and guests. Its character is friendly and accessible without seeming flat.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Jonagold at 8 to 10 °C, ideally in a stemmed glass according to the producer. This allows the pear scent to gather, much like with a white wine. Thomas Kohl recommends it with antipasti containing cream cheese, hearty risottos, roasted meats, as well as cakes and fine pastries. The spectrum is therefore broad, from savory to sweet.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with antipasti featuring cream cheese because its sweetness softens the tartness of the cheese. Think of crostini with goat cream cheese and honey, or stuffed peppers with herb cream cheese. With risottos, it picks up on the creamy richness. A pumpkin risotto with sage or a risotto with porcini mushrooms and parmesan are great partners. With roasted meat, such as pork fillet in a cream sauce or an oven-roasted chicken leg, it brings fruit to the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn the afternoon, it plays to its strengths with cakes and pastries. The nutty note in the aroma pairs particularly well with apple strudel, nut braids, or butter cookies. Once opened, the bottle should be stored in the refrigerator and consumed within six days according to the producer. Store unopened bottles in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the Jonagold alongside a warm apple strudel for Sunday coffee. Served at 8 to 10 °C in a stemmed glass, the pear scent of the juice meets cinnamon and buttery pastry.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apples for this juice grow in Thomas Kohl's own orchards on the Ritten, several hundred meters above Bozen. The Troidner fruit farm is located in Unterinn, with plots facing east to southwest. Plenty of sun during the day, cool mountain air in the evening: these differences allow the apples to grow slowly.\u003c\/p\u003e\n\n\u003cp\u003eIn the orchard, Kohl relies on a circular economy. Plant protection is only used when necessary, and then always in an extremely gentle manner—often using beneficial insects. Bees pollinate the blossoms. What remains after pressing, the pomace, goes to farmers in the village and ends up as feed for the cows. In return, cow manure is returned to the apple orchards. In this way, much of what the farm needs stays within the village.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting takes place between August and October. Each tree is picked in two to three passes to ensure only fully ripe apples make it into the crate. Picking is done individually and by hand. After that, things move quickly: just a few hours after harvest, the apples are checked, washed, ground, and pressed at the farm. The fresh juice rests until the solids have settled and is heated just before bottling. According to the data sheet, no added sugar, preservatives, or other additives are included.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eKohl Mountain Apple Juice Jonagold is for everyone who likes apple juice soft and round, yet wants more than a generic taste. It fits on the breakfast table, for Sunday coffee, and for family dinners with risotto or roasts. Because it is so mild, it also appeals to children, and for guests who prefer to abstain from alcohol, it is an elegant choice to accompany a meal. According to the producer, the juice contains none of the 14 main allergens and bears the European Vegetarian Union's V-Label. If you would like even more pronounced pear notes in your glass, try the \u003ca href=\"\/en\/products\/apfelsaft-mit-birne\"\u003eApple Juice with Pear\u003c\/a\u003e. All varieties and cuvées from the Ritten can be found on our \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e page. The Jonagold is not suitable for those looking for an acidic, tart juice—it is too mild for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne apple variety, 750 ml of naturally cloudy, direct-pressed juice from the Ritten – light, sweet, and with a pear scent for cakes, risottos, and Sunday roasts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293079372,"sku":"026WIL7171","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7171.png?v=1791195458"},{"product_id":"apfelsaft-mit-apfelminze","title":"Apple juice with apple mint","description":"\u003ch2\u003eKohl Apple Juice with Apple Mint. Apple juice beverage made from mountain apple juice and apple mint extract – cool, spicy, and fresh in the finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Apple Juice with Apple Mint\u003c\/strong\u003e is a beverage consisting of 99.2% mountain apple juice and 0.8% apple mint extract. It comes from the CUVÉE line by Thomas Kohl in Unterinn on the Ritten, South Tyrol. The 750 ml bottle is made without added sugar, preservatives, or additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple juice with apple mint by Kohl\u003c\/strong\u003e belongs to the kind of day when the terrace is already glowing in the sun by noon. The table is set, the salad bowl is ready, and everyone reaches for something cold first. Water is too plain, lemonade too sweet. This is where a bottle that brings together apple and mint fits perfectly. Important for context: according to the manufacturer, this is a beverage made from apple juice and apple mint extract, not a pure fruit juice. The juice makes up almost the entire content at 99.2%, with the apple mint extract accounting for only 0.8%. This small amount is enough to change the character. Kohl calls apple mint the mild sister of peppermint. It has an unmistakable scent, provides freshness, and feels less sharp than its well-known relative. In the product range, this bottle belongs to the CUVÉE line. There, Thomas Kohl combines his mountain apple juice with fruits, blossoms, or herbs, whereas the GOURMET line contains only one apple variety at a time.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThis cuvée tastes first of full-bodied, aromatic mountain apple and then of cool mint. According to the manufacturer, the apple juice plays the leading role. The mint joins in rather than masking it.\u003c\/p\u003e\n\n\u003cp\u003eThe scent of mint rises from the glass as soon as you pour it. It is softer than peppermint tea, slightly greener and rounder. On the palate, the fruit sweetness of the apple comes first, carried by a fresh acidity. Then the apple mint settles over it, with a fine spiciness and a cooling impression. Thomas Kohl describes a long, clear finish of mint. Indeed, the freshness remains in the mouth for a while after the glass has been placed back on the table.\u003c\/p\u003e\n\n\u003cp\u003eThis interplay makes the juice a true summer drink. It feels lighter than a pure apple juice, even though it consists almost entirely of apple juice. Anyone who generally avoids mint will hardly warm up to this bottle, as the herbal note is clearly noticeable. Those who like fresh mint in their glass will find a ready-made mixture here that saves you the need for a herb garden and mortar. You can pour the juice directly from the fridge, and every glass tastes equally fresh of mint.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eServe the apple juice with apple mint well-chilled at 8 to 10 °C, preferably in a stemmed glass. Thomas Kohl recommends it as an aperitif, with finger food, summer salads, and light starters. These combinations have one thing in common: freshness, lightness, and often a salty or acidic note.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif, it kicks off a barbecue or garden party. It pairs wonderfully with finger food, such as vegetable sticks with yogurt dip, falafel, puff pastry sticks, or melon with ham. With summer salads, it picks up on herbs and citrus. Think of tabbouleh with parsley and lemon, a cucumber salad with dill, or watermelon with feta. The mint in the juice finds its counterparts on the plate here.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a good choice for light starters, for example with cold cucumber soup, fried halloumi, or zucchini carpaccio. It is at its best when enjoyed pure. Mixed with a little mineral water, it becomes a light spritzer for the afternoon. Once opened, keep it in the refrigerator and drink it within six days according to the manufacturer. Store the unopened bottle in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill a carafe halfway with the Kohl mint cuvée, top up with chilled sparkling water, and add a thin slice of cucumber to the glass. This way, you have a summery spritzer to go with your tabbouleh.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe base of this cuvée is mountain apple juice from the Troidner fruit farm in Unterinn on the Ritten. The farm is located a few hundred meters above Bolzano, and the apple orchards reach almost 1,000 meters above sea level. Thomas Kohl, whose family has lived on the Ritten for generations, converted the farm to fruit growing with his father and later took it over.\u003c\/p\u003e\n\n\u003cp\u003eHe presses his juices on the farm. The apples are harvested between August and October, each tree in two to three passes, individually and by hand. A few hours after harvest, they undergo quality inspection, washing, milling, and pressing. Afterward, the juice rests so that the suspended particles can settle. Kohl refers to this as a natural filtering process. Before bottling, the juice is heated and thus preserved.\u003c\/p\u003e\n\n\u003cp\u003eThe idea behind the CUVÉE line is reminiscent of viticulture, which Thomas Kohl likes to use as a comparison. He wants to create apple juices that have never existed in this form before. In addition to apple mint, there are cuvées with apricot, pear, or elderflower. They all share the Ritten mountain apple juice as a foundation. According to the data sheet, Kohl's juices carry the vegan label of the European Vegetarian Union. The cuvée with apple mint stands on the shelf next to the other cuvées as the variety with herbal freshness.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Kohl Apple Juice with Apple Mint is for everyone who wants something fresh and non-alcoholic in their glass during the summer. It is perfect if you are looking for a glass with both fruit and herbal freshness. It suits a garden party, picnic, weekend brunch, and acts as a non-alcoholic aperitif for guests. It is also a good companion for lunch on the terrace, especially with salads and grilled food. According to the manufacturer, the drink contains none of the 14 major allergens. The \u003ca href=\"\/en\/products\/apfelsaft-mit-holunderbluete\"\u003eApple Juice with Elderflower\u003c\/a\u003e is more floral and equally summery. If you like your apple pure and mild, reach for the \u003ca href=\"\/en\/products\/bergapfelsaft-jonagold\"\u003eMountain Apple Juice Jonagold\u003c\/a\u003e. You can find all varieties and cuvées on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. It is not suitable for those looking for a pure, single-varietal apple juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMountain apple juice from the Ritten with a hint of apple mint, 750 ml – served chilled, the fresh bottle for salads, finger food, and long summer days.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293275980,"sku":"026WIL7195","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7195.png?v=1791195466"},{"product_id":"apfelsaft-mit-birne","title":"Apple juice with pear","description":"\u003ch2\u003eKohl Apple Juice with Pear. A fruit juice cuvée made from mountain apple juice and pear purée – pale yellow, velvety and round.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Apple Juice with Pear\u003c\/strong\u003e is a cuvée made from 75% mountain apple juice and 25% pear purée by Thomas Kohl from Auna di Sotto on the Renon plateau in South Tyrol. The 750 ml bottle contains only fruit, with no added sugar, preservatives, or additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple juice with pear from Kohl\u003c\/strong\u003e contradicts an old saying. Comparing apples and pears is considered nonsensical. In this bottle, they are brought together entirely, and the result shows how well the two types of pome fruit complement each other. The apple provides elegance and acidity; the pear provides sweetness and body. The ratio is clear: three-quarters mountain apple juice, one-quarter pear purée. Purée means that the pear is finely mashed before entering the cuvée, rather than just being added as a clear juice. This is the source of its velvety consistency. In Kohl's assortment, this bottle belongs to the CUVÉE line, while the GOURMET line features single-variety apple juices.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée tastes velvety, round, and full, with a very long finish. In the glass, it displays a pale yellow color.\u003c\/p\u003e\n\n\u003cp\u003eEven on the nose, according to the manufacturer, the mild, sweet pear aroma is evident, despite the pear making up only a quarter of the blend. On the palate, the sun-ripened mountain apples with their fresh acidity form a smooth base. The pear then layers itself on top with sweetness and creaminess. This makes the juice feel soft, but never sticky. In the finish, the pear remains perceptible for a long time. Those looking for a tangy, acidity-driven apple juice will be less satisfied with this cuvée. Those who love pears will get them here in an elegant, ready-to-drink form. And those who usually drink apple juice will discover a softer side to it.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the apple juice with pear at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it with savory dishes, smoked meat, spicy cheeses, and chocolate. The sweetness of the pear creates a counterpoint to salt and smoke. Think of a rustic platter with South Tyrolean speck and smoked sausages, Kasseler pork chops with sauerkraut, or smoked duck breast on lamb's lettuce. For cheese, it pairs well with strong mountain cheese, a spicy blue cheese, or aged Pecorino. At the end of a meal, it accompanies a piece of dark chocolate or a Poire Belle-Hélène.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, keep the bottle in the refrigerator and consume within six days, according to the manufacturer. Unopened, it should be stored in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Set stemmed glasses on the table for a rustic platter with speck, mountain cheese, and Schüttelbrot flatbread, and pour the pear cuvée chilled. The sweetness in the glass balances out the salt and smoke.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apple juice for this cuvée comes from the Troidner fruit farm in Auna di Sotto on the Renon. The orchards are located at almost 1,000 meters above sea level above Bolzano. Harvesting takes place between August and October, with each tree picked in two to three passes and every apple individually by hand. Things then move quickly: a few hours after harvest, the apples are checked, washed, milled, and pressed on the farm. The fresh juice then rests until the sediment has settled. Thomas Kohl describes this as a natural filtration process. Before bottling, the juice is heated to make it shelf-stable. In the cuvée, this mountain apple juice meets the pear purée. Thus, the bottle combines the acidity of the high altitude with the soft sweetness of the pear.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eKohl Apple Juice with Pear is for anyone looking for a soft, fruity juice to accompany savory food. It pairs well with a snack, a cheese platter, and winter evenings with smoked goods. According to the manufacturer, the juice contains none of the 14 main allergens and carries the vegan label of the European Vegetarian Union. Single-variety and with a pear-scented bouquet, the \u003ca href=\"\/en\/products\/bergapfelsaft-jonagold\"\u003eMountain Apple Juice Jonagold\u003c\/a\u003e is available. With apricot instead of pear, the \u003ca href=\"\/en\/products\/apfelsaft-mit-marille\"\u003eApple Juice with Apricot\u003c\/a\u003e enters the glass. All cuvées can be found on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. It is not suitable for those who want a clear, single-variety apple juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMountain apple juice and pear purée, 750 ml from Renon – velvety and round, a juice for speck, mountain cheese, and dark chocolate.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293308748,"sku":"026WIL7189","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7189.png?v=1791195474"},{"product_id":"apfelsaft-mit-holunderbluete","title":"Apple juice with elderflower","description":"\u003ch2\u003eKohl Apple Juice with Elderflower. Apple juice drink made from mountain apple juice and elderflower extract – floral, delicately fresh, and multi-layered.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Apple Juice with Elderflower\u003c\/strong\u003e is a drink made from 98% mountain apple juice and 2% elderflower extract by Thomas Kohl from Auna di Sotto on the Renon plateau, South Tyrol. The flower extract is also prepared with mountain apple juice, and the 750 ml bottle contains no added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple juice with elderflower by Kohl\u003c\/strong\u003e is the opposite of what many associate with elderberry. When thinking of elderflower, most people imagine a thick, sweet syrup that you have to dilute with plenty of water. Here, it is the other way around: the mountain apple juice makes up almost the entire bottle, with the elderflower added only as a subtle extract. The specialty lies in the detail. According to the manufacturer, this flower extract is already prepared with mountain apple juice, without any added sugar at all. The sweetness in the glass therefore comes solely from the apples. According to the product data sheet, it is a drink made from apple juice and elderflower extract. Kohl carries this bottle in his CUVÉE line, alongside versions with apricot, pear, or apple mint.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThis cuvée tastes floral, full-bodied, and delicately fresh. In the glass, it radiates a clear straw yellow.\u003c\/p\u003e\n\n\u003cp\u003eThe scent of elderflower rises immediately from the glass, floral and summery. On the palate, it combines, according to the manufacturer, with the juice of sun-ripened mountain apples. The apple fruit provides body and acidity, while the blossom lies over it like a veil. Thomas Kohl describes the result as multi-layered, and indeed, fruit and blossom alternate in the mouth. The juice feels light without being thin. Those expecting the sweet taste of elderflower syrup will find this cuvée significantly drier. Those who enjoy fine, floral drinks will find summer in a bottle here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the elderflower cuvée at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it as an aperitif, with grilled vegetables and fish, with pasta with clams or crustaceans, and with cream desserts. As an aperitif, it opens a summer meal in the garden. The blossom brings freshness to the plate when paired with grilled zucchini, bell peppers, and eggplant. For fish, think of grilled sea bream or trout with herbs. Spaghetti alle vongole or linguine with shrimp are also good partners. For dessert, it pairs well with panna cotta, crème brûlée, or vanilla cream with berries.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the bottle belongs in the refrigerator; according to the manufacturer, you should finish it within six days. Unopened, it should be stored in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour the bottle with spaghetti with clams, garlic, and parsley. Served cool in a stemmed glass, the blossom meets the sea.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apples for this cuvée grow on the Renon, the high plateau above Bolzano. Bolzano itself lies at around 260 meters, and the Troidner fruit farm in Auna di Sotto is several hundred meters higher. Thomas Kohl's apple orchards reach up to almost 1,000 meters above sea level. Their locations are oriented from east to southwest and, according to Kohl, are extremely sunny. When the mountain wind sets in in the evening, the temperature drops significantly. This alternation between warm days and cool nights allows the apples to ripen slowly. In spring, bees pollinate the apple blossoms. The apples are later picked individually by hand and only when fully ripe, then pressed on the farm and gently pasteurized.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Kohl Apple Juice with Elderflower is for everyone looking for a fine, floral, non-alcoholic drink in the summer. It fits a barbecue evening, a garden party, and meals with fish and seafood. As a gift for a summer party, the bottle is also a lovely idea, especially for guests who are abstaining from wine. According to the manufacturer, the drink does not contain any of the 14 major allergens and carries the European Vegetarian Union's vegan label. More herb-fresh is the \u003ca href=\"\/en\/products\/apfelsaft-mit-apfelminze\"\u003eapple juice with apple mint\u003c\/a\u003e. All cuvées and varieties can be found on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl mountain apple juice\u003c\/a\u003e. It is not suitable for those who want a pure, single-varietal apple juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMountain apple juice with elderflower extract, 750 ml from the Renon – floral and delicately fresh, a bottle for fish, pasta with clams, and summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293472588,"sku":"026WIL7193","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7193.png?v=1791195482"},{"product_id":"bergapfelsaft-rubinette","title":"Mountain Apple Juice Rubinette","description":"\u003ch2\u003eKohl Mountain Apple Juice Rubinette. Single-varietal apple juice from the Ritten – full-bodied, elegant, with notes of date, quince, and apricot.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Mountain Apple Juice Rubinette\u003c\/strong\u003e is an unfiltered, direct-pressed juice made from 100% Rubinette apples. Thomas Kohl presses it on his farm in Unterinn on the Ritten, South Tyrol. The 750 ml bottle contains pure apple juice with no added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRubinette Mountain Apple Juice by Kohl\u003c\/strong\u003e solves a small problem many people know from the cheese board. Wine is often poured with goat cheese, but not everyone at the table drinks alcohol. A standard apple juice often seems too thin or too sweet in comparison. The Rubinette brings more body to the table. According to the producer, it is a cross between Golden Delicious and Cox Orange; it is small to medium-sized, yellowish-green, and blushed on the sunny side. Its flesh is firm, crisp, and very juicy. As a single-varietal juice, it displays an aromatic spectrum that is more reminiscent of dried fruit than fresh apple. Kohl features it in his GOURMET line, where each bottle contains only one type of apple.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Rubinette tastes elegant and full-bodied, robust and harmonious, with a long finish. Even its color is special: a bright straw yellow with undertones of rosé and apricot.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, according to the producer, it displays an intense bouquet of dried fruits. Dates, quinces, and apricots are present, along with a subtle note of vanilla. On the palate, the juice feels full and round, with enough acidity to remain fresh. The finish is long-lasting. Those expecting a light, sparkling juice for thirst will find this one rather heavy. Those looking for depth in the glass get an apple juice with the character of a dessert wine, just entirely without alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Rubinette at 8 to 10 °C in a stemmed glass. Thomas Kohl recommends it with fine goat cheese as well as light and savory vegetable and meat dishes. With goat cheese, the richness of the juice picks up the creamy acidity of the cheese. Try it with fresh goat cheese with figs or with warm goat cheese on a salad. For vegetables, roasted pumpkin with rosemary, braised carrots with cumin, or a vegetable curry are suitable pairings. For meat, pork roast with crispy skin or duck breast with quince compote work well.\u003c\/p\u003e\n\n\u003cp\u003eStore an opened bottle in the refrigerator and, according to the producer, consume it within six days. Store unopened bottles in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a few slices of goat cheese log with a little honey under the grill for two minutes and serve on lamb's lettuce. Pair with the Rubinette, chilled in a stemmed glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThomas Kohl follows a guiding principle that becomes particularly clear with this variety: treating apples as well as wine. He draws the comparison to viticulture himself, as he believes many things are similar between grapes and apples. Variety, location, and ripeness determine what ends up in the glass. That is why he presses his gourmet juices from a single variety at a time, just as a winemaker vinifies their grape varieties separately.\u003c\/p\u003e\n\n\u003cp\u003eThe trees stand at almost 1,000 meters above sea level on the Ritten above Bolzano. Plenty of sun during the day and cool mountain air in the evening allow the apples to grow slowly. They are picked individually by hand and only when fully ripe. At the farm, the apples are pressed just a few hours after harvest; the juice is then gently pasteurized and bottled.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Kohl Mountain Apple Juice Rubinette is for everyone looking for a full-bodied glass to accompany cheese and autumn cuisine. It pairs well with cheese boards, Sunday roasts, and dinners with guests who do not consume alcohol. According to the producer, the juice does not contain any of the 14 main allergens and carries the V-Label of the European Vegetarian Union. With fruit pulp and velvety apricot, the \u003ca href=\"\/en\/products\/apfelsaft-mit-marille\"\u003eApple Juice with Apricot\u003c\/a\u003e is another option. You can find all varieties on our page for \u003ca href=\"\/en\/collections\/hersteller-thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. The Rubinette is not suitable as a light thirst-quencher for in between.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne variety, 750 ml of unfiltered mountain apple juice from the Ritten – full-bodied, with notes of date and quince, and made for goat cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":57548293538124,"sku":"026WIL7176","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/026WIL7176.png?v=1791195489"},{"product_id":"pomp-bio-aperitif-alkoholfrei-750-ml","title":"Pomp Organic Non-Alcoholic Aperitif 750 ml","description":"\u003ch2\u003eDR. HÖHL'S Pomp Organic Aperitif non-alcoholic 750 ml. Non-alcoholic organic aperitif in the Fruity variety – sparkling, fragrant, and with 21 botanicals.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDR. HÖHL'S Pomp Organic Aperitif non-alcoholic 750 ml\u003c\/strong\u003e is a non-alcoholic organic aperitif in the Fruity variety with 0.0% alcohol. Apple, grape, aronia, and gooseberry juice meet 21 botanicals and carbonation. It comes in a 0.75 l bottle from the Höhl family in Maintal near Frankfurt.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePOMP Organic Aperitif Fruity by DR. HÖHL'S\u003c\/strong\u003e is a carbonated fruit juice cocktail intended as an alternative to non-alcoholic sparkling wine. An aperitif is the pre-meal drink designed to stimulate the appetite and kick off the evening. Traditionally, it contains alcohol and often bitter substances. POMP translates this idea into a drink completely free of alcohol and residual alcohol. It is based on juices from apple, grape, aronia, and gooseberry. Added to this are Douglas fir water, a dash of BioEss apple cider vinegar, and extracts of elderflower, lemon balm, ginseng, chili, fenugreek, cinchona bark, rose water, spices, and herbs. In total, there are 21 botanicals. According to the manufacturer, no sugar is added.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFragrant and lively, that is how the Fruity variety opens in the glass. The nose detects flowers, berries, and fresh herbs. On the palate, the sweetness of Riesling grapes and apples plays with the acidity of the gooseberry. The carbonation carries the whole profile and keeps it light. The finish becomes delicately tart, revealing cinchona bark and spices. The aftertaste is medium-long. Those expecting a sweet fruit punch for children will find POMP too tart and sophisticated.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWell-chilled to 8 °C, POMP Fruity is at its best. Pour it into a champagne flute for a toast, or into a tumbler over ice. The manufacturer recommends adding a few berries and a sprig of lemon balm. As a botanical filler, it stretches non-alcoholic drinks and mocktails. A dash of elderflower syrup and fresh mint turns it into a quick summer drink.\u003c\/p\u003e\n\n\u003cp\u003eDR. HÖHL'S suggests parties, brunch, baby showers, and events as occasions. According to the manufacturer, it is also suitable for pregnant women, nursing mothers, and anyone who still needs to drive. Paired with food, it accompanies appetizers such as bruschetta, salmon crostini, or goat cheese with figs. It is also a lovely accompaniment to Sunday brunch with scrambled eggs, smoked salmon, and fresh fruit. For a non-alcoholic punch, mix a bottle with apple juice, lemon slices, and a few strawberries in a large pitcher. Only open the bottle shortly before serving so that the carbonation is preserved. According to the manufacturer, the unopened bottle has a shelf life of two years and is ready to drink immediately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add two or three frozen raspberries to the glass before pouring. They cool the drink and turn the aperitif a light pink.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe idea for a non-alcoholic aperitif came from the family itself. According to the timeline on the family's website, Christina's first pregnancy was the catalyst. In 2017, the first POMP Organic Aperitif 0.0 was launched, the Fruity variety. Its \"feinherb\" (delicately tart) sibling followed a year later.\u003c\/p\u003e\n\n\u003cp\u003eThe name POMP comes from the family's own history. In the year 2000, Johanna Höhl revived the Frankfurt \"Herrschafts-Gespritzten\" and continued to develop POMP as its own brand from 2008 onwards. Today, the organic aperitif carries this brand in a non-alcoholic version. All ingredients are organic from EU agriculture, control body DE-ÖKO-006. The list of ingredients does not include any of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003ePOMP Fruity is for anyone who wants to join in a toast at celebrations without drinking alcohol. It is perfect for hosts who want to offer their guests more than just a juice spritzer. It is also suitable for people who avoid sparkling wine during pregnancy or before driving. As a gift for an invitation, the large bottle is a great choice because it provides enough for several glasses and looks beautiful on the table. The \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-feinherb-750-ml\"\u003ePOMP Organic Aperitif Feinherb\u003c\/a\u003e, with cucumber and orange blossom, is more herbal and tart. All aperitifs and vinegars can be found on our \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e page. It is not suitable as a thirst quencher in large quantities – it is too aromatic for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFruity, fragrant, sparkling, and 0.0% – the non-alcoholic organic aperitif from Maintal for toasting at any celebration.\u003c\/em\u003e\u003c\/p\u003e","brand":"DR. HÖHL'S","offers":[{"title":"750 ml","offer_id":57548299632972,"sku":"026HOE0003","price":11.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pomp-bio-aperitif-alkoholfrei-750-ml.png?v=1778855466"},{"product_id":"pomp-bio-aperitif-alkoholfrei-feinherb-750-ml","title":"Pomp Bio Aperitif non-alcoholic off-dry 750 ml","description":"\u003ch2\u003eDR. HÖHL'S Pomp Organic Aperitif non-alcoholic dry-tart 750 ml. Non-alcoholic organic aperitif with cucumber, orange blossom and spices – dry-tart with a long finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDR. HÖHL'S Pomp Organic Aperitif non-alcoholic dry-tart 750 ml\u003c\/strong\u003e is a non-alcoholic organic aperitif with 0.0% alcohol made from apple, gooseberry, cucumber and currant juice. 21 botanicals such as turmeric, cardamom, bitter orange blossom and Pu-Erh tea give it its tart character. It comes in a 0.75 l bottle from Maintal near Frankfurt.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePOMP Organic Aperitif Dry-Tart by DR. HÖHL'S\u003c\/strong\u003e is a ready-mixed non-alcoholic long drink with carbonation. \"Feinherb\" (dry-tart) describes a flavor in beverages that lies between dry and sweet and is characterized by bitter notes. This exact bitterness is missing in many non-alcoholic drinks, which are often simply sweet. The dry-tart POMP gets it from plants. The juice consists of apple, gooseberry, currant and 6.6% cucumber juice. Added to this are extracts of turmeric, cardamom, coriander, ginger, bitter orange blossom, daisies, Pu-Erh tea, cubeb pepper, spices and herbs. The manufacturer does not add any sugar, nor any artificial flavors.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fresh and green. Notes of orange blossom and fresh cucumber rise to the nose, backed by oriental spices like cardamom and coriander. On the palate, there is a dry-tart cucumber freshness. Green tea notes from the Pu-Erh and an earthy trace of turmeric are added. Fine bitter notes run through each sip, with a subtle smokiness in the background. The finish is bittersweet and extended, as described by DR. HÖHL'S. Anyone looking for a fruity-sweet aperitif will find the \"Feinherb\" too intense.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the dry-tart POMP well chilled at 8 °C. According to the manufacturer, it tastes great neat over ice, with a slice of cucumber and a sprig of rosemary. It is a ready-made long drink that requires no further mixing. As a botanical filler, it lengthens non-alcoholic cocktails and gives them a tart base, similar to tonic.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif before dinner, it prepares the palate for the meal. It goes particularly well with appetizers like cucumber salad with yogurt, shrimp with chili, or a plate of olives and almonds. It is also a harmonious accompaniment to spicy dishes from oriental cuisine, such as falafel with tahini. DR. HÖHL'S lists parties, events, catering and baby showers as suitable occasions. For a non-alcoholic spritz, fill a wine glass with ice, add an orange slice and pour the dry-tart aperitif over it. A dash of grapefruit juice makes it even tarter. According to the manufacturer, the unopened bottle keeps for two years; once opened, it is best sealed with a champagne stopper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Shave a long slice of cucumber and place it on the rim of a large wine glass. Filled with ice and POMP Dry-Tart, the drink looks like it came straight from a bar.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eIn 2018, DR. HÖHL'S launched the dry-tart variety, one year after the fruity organic aperitif. Behind it is the Höhl family from Hochstadt, a district of Maintal near Frankfurt. According to their own account, they have been processing apples since 1779, now in the ninth generation. Johanna, Johannes and Anna run the company together.\u003c\/p\u003e\n\n\u003cp\u003eThe POMP brand has existed since 2008. Johanna Höhl continued it as an independent brand at the time after the family's cider mill was sold in 2007. With the organic 0.0 aperitifs, POMP gained a non-alcoholic line. The ingredients come from organic farming in the EU, control body DE-ÖKO-006. The list of ingredients does not include any of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe dry-tart POMP is for adults who enjoy tart drinks like gin and tonic or spritz and are looking for a non-alcoholic alternative. It suits hosts who want to offer all their guests a special glass at a celebration. Anyone who likes to start dinner with an aperitif but wants to avoid alcohol will also appreciate it. For on the go, it is available as \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-feinherb\"\u003ePOMP Dry-Tart in a Piccolo bottle\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-750-ml\"\u003ePOMP Organic Aperitif Fruity\u003c\/a\u003e is fruitier and more fragrant. You can find everything from the Höhl family on our page for \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e. It is not suitable for children who are expecting lemonade – it is too bitter for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCucumber, orange blossom and 21 botanicals, 0.0% alcohol – the dry-tart organic aperitif from Maintal for everyone who likes it tart.\u003c\/em\u003e\u003c\/p\u003e","brand":"DR. HÖHL'S","offers":[{"title":"750 ml","offer_id":57548299796812,"sku":"026HOE0004","price":11.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pomp-bio-aperitif-alkoholfrei-feinherb-750-ml.png?v=1778855467"},{"product_id":"peche-rouge-weinbergspfirsich-secco-alkoholfrei","title":"Peche Rouge Vineyard Peach Secco non-alcoholic","description":"\u003ch2\u003eWajos Pêche Rouge Secco alcohol-free. Dealcoholized wine, grape must, and vineyard peach aroma, sweet and fizzy – the Secco for toasting for anyone staying alcohol-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peche Rouge vineyard peach Secco alcohol-free\u003c\/strong\u003e is an aromatized non-alcoholic beverage made from 53 percent dealcoholized wine, water, grape must, sugar, carbon dioxide, and flavoring, 750 ml from Dohr on the Moselle. Not a sparkling wine, not fruit juice with fizz, not a soda – but an alcohol-free Secco that tastes of red vineyard peach. Contains sulfur dioxide.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeche Rouge Secco alcohol-free by Wajos\u003c\/strong\u003e solves a problem that pops up at every birthday: everyone makes a toast, and whoever is driving holds a glass of orange juice. This is the alternative that looks and feels like what everyone else is drinking – a bottle under pressure, a glass with bubbles, and a taste of peach and wine. The base is actually wine from which the alcohol has been removed, more than half of the bottle. Added to that are grape must and carbon dioxide. The difference compared to a juice spritzer is the same as between a Secco and a lemonade.\u003c\/p\u003e\n\n\u003ch3\u003ePeach up front, grape in the background, sweet and with a fine perlage\u003c\/h3\u003e\n\n\u003cp\u003eThe first sip is peach: sweet and ripe, reminiscent of the red vineyard peach that grows on the Moselle between the vines. Behind it lies grape must, which provides the wine note, and the dealcoholized wine, which gives the drink the structure that a juice lacks. The carbon dioxide makes it fizzy. The Secco is definitely sweet, 8 grams of sugar per 100 milliliters, but with 36 kilocalories it is lighter than most juices. To be honest: the peach comes as an aroma rather than as juice – fruit is missing from the list of ingredients. Sulfur dioxide is included as an antioxidant. The Pêche Rouge is not suitable for those who expect a dry, tart Secco – the sweetness is part of the concept. Those looking for the version with alcohol will find it in the \u003ca href=\"\/en\/products\/peche-rouge-weinbergspfirsich-cocktail\"\u003ePeche Rouge Vineyard Peach Cocktail\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChilled for a toast, as an aperitif, as a base for non-alcoholic cocktails\u003c\/h3\u003e\n\n\u003cp\u003eWell chilled, six to eight degrees, in a sparkling wine glass – that is how it is meant for a toast, at a birthday, at brunch, on New Year's Eve for those who are still driving at midnight. As an aperitif before a meal with a slice of peach or a few raspberries in the glass. As a base for non-alcoholic cocktails: with ice, mint, and a splash of lime it becomes an alcohol-free Hugo, with a dash of elderflower syrup a summer drink. On warm days on the patio, lengthened with plenty of ice and mineral water. It is not suitable for cooking or deglazing – the sweetness and carbonation belong in the glass rather than in the pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A spoonful of \u003ca href=\"\/en\/products\/pfirsich-holunderbluete-und-zitrone-tonic-sirup\"\u003ePeach Elderflower \u0026amp; Lemon Tonic Syrup\u003c\/a\u003e in the glass, filled up with the Secco – a non-alcoholic aperitif with double the peach.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a wine house on the Moselle that knows what a Secco needs\u003c\/h3\u003e\n\n\u003cp\u003eWajos comes from a family of winemakers: Walter Josef Oster, whose initials form the name, comes from the family winery in Ediger-Eller on the Moselle, 15 generations of viticulture. In the 1980s, he founded a liqueur manufactory, from which his son Peter Oster and Ulf Schwichtenberg built the Wajos brand in Dohr near Cochem – over 80 employees, their own stores, their own laboratory. An alcohol-free Secco made from dealcoholized wine is closer to the roots of a company with this history than it would be for any beverage corporation.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for celebrations with drivers and for everyone who wants to toast and stay sober\u003c\/h3\u003e\n\n\u003cp\u003eThe alcohol-free Pêche Rouge is the bottle we recommend if someone is also thinking of those who are staying sober for a party – one bottle per six glasses for toasting. As a gift, it goes well with the \u003ca href=\"\/en\/products\/likoer-pralinen-p-che-rouge\"\u003ePéche Rouge Liqueur Pralines\u003c\/a\u003e, which bear the same peach in their name; all drinks can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The bottle is under pressure, so store in a cool place and open carefully; once opened, it belongs in the refrigerator and should be consumed within three days. The Secco is not suitable for anyone who must avoid sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDealcoholized wine, grape must, and vineyard peach, with a fine perlage – the alcohol-free Secco from the Moselle, with which everyone at the table can make a toast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"750 ml","offer_id":57548300943692,"sku":"026WAJ0004","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/peche-rouge-weinbergspfirsich-secco-alkoholfrei-woo-eigen.png?v=1790955494"},{"product_id":"teasecco","title":"Teasecco","description":"\u003ch2\u003eJörg Geiger Teasecco. Sparkling organic tea beverage made from green Darjeeling tea and meadow fruit, non-alcoholic, delicately sweet with a tart core.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Teasecco\u003c\/strong\u003e is a sparkling, non-alcoholic organic beverage from Schlat on the Swabian Alb: apple, pear, and peach juice, dealcoholized cider, and 2% green tea, 0.0% vol, 750 ml. Not an iced tea, not a sparkling wine – a tea aperitif for a champagne flute.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTeasecco by Jörg Geiger\u003c\/strong\u003e brings two origins together in one bottle: juice from old apple and pear varieties from Swabian meadow orchards and green Darjeeling tea from India. Added to this are peach juice, herbs, spices, and a portion of dealcoholized cider. The producer lists it in its own line, separate from the PriSecco range and the numbered cuvées. According to the manufacturer, the fruit, tea, and cider are sourced from organic farming; the beverage is EU organic certified and vegan. It’s a Saturday afternoon, friends are on the terrace, and not everyone wants sparkling wine. That’s when a bottle appears on the table that sparkles in the glass like an aperitif and tastes of orchards and tea gardens.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIt starts fruity and then shifts to tart, and this very transition is its character. On the nose, apple and pear lead the way, accompanied by sweet peach notes and the spicy, tart side of the green tea. On the palate, a delicately sweet opening follows, which is immediately captured by the tart tea notes in the mid-palate. With 5.9 g of sugar per 100 ml, the beverage remains lean; the sweetness comes from the juices. The perlage is fine and makes the tea lively in the mouth without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/products\/cuvee-nr-31-alkoholfrei\"\u003eCuvée No. 31\u003c\/a\u003e also uses Darjeeling. It smells of lemon balm and marigold and has a creamy, mineral finish. Here, however, organic ingredients, peach, and the dealcoholized cider define the glass. Anyone expecting a sweet fruit drink will be surprised by the tea in the mid-palate.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eChilled to 8 to 10 °C and served in a champagne flute, it best shows its freshness. Jörg Geiger recommends it as an aperitif with roasted nuts, olives, or fine cheese pastries. As a starter, it pairs well with fresh goat cheese with apple, fennel, or herbs. The tea note also complements Asian-inspired cuisine: sushi, summer rolls, and mildly spiced Thai salads.\u003c\/p\u003e\n\n\u003cp\u003eFurthermore, it accompanies vegetarian dishes with green components and moderate spice, from herb salads to vegetable stir-fries with sugar snap peas. Because it is sparkling, it is also suitable for a reception before food is on the table. One bottle is enough for about six champagne flutes, ideal for a small group before a meal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a small bowl of fresh mint and cilantro on the table with the summer rolls. The herbs will bring out the green side of the tea.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fruit in this bottle grows in meadow orchards on the edge of the Swabian Alb, the tea in the gardens of Darjeeling. The Jörg Geiger factory is located in Schlat on the edge of the Swabian Alb. Its raw material is called Swabian meadow fruit: old, often tart apple and pear varieties from high-stem trees, supplied by local farmers. From delivery to bottling, every work step remains in-house.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 2003, he bottled his first non-alcoholic PriSecco. Since then, sparkling compositions of fruit, herbs, and spices have been created in Schlat. With the green tea comes a tartness in the glass, which here originates to a large extent from the tea leaf.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eTeasecco is for anyone looking for a non-alcoholic beverage with tea character who enjoys a tart flavor in their aperitif. It is suitable for hosts who want to offer something unique alongside wine, for people taking a break, and for brunch with the family. If you prefer something more floral and darker, reach for the \u003ca href=\"\/en\/products\/teasecco-rose-alkoholfrei\"\u003eRosé version with hibiscus tea\u003c\/a\u003e and dealcoholized wine. You can find all bottles from the producer on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The dealcoholized cider contains sulfites. This beverage is not suitable for those looking for a sweet fruit soda – the green tea remains noticeably tart.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGreen tea from Darjeeling and fruit from the Alb, sparkling in a champagne flute – the non-alcoholic Teasecco for aperitifs and light cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548302582092,"sku":"026MAN332","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/teasecco-freisteller.png?v=1790868002"},{"product_id":"bio-weiss","title":"Organic White","description":"\u003ch2\u003eJörg Geiger Organic White. Non-alcoholic, sparkling organic composition of apple, quince, and acacia blossom – bright, fresh, and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Organic White\u003c\/strong\u003e is a non-alcoholic, sparkling composition from Schlat at the foot of the Swabian Alb: apple juice from Swabian meadow orchard fruit, juice of unripe Riesling grapes, and quince juice. It is refined with birch leaves, acacia and elderflower blossoms, and white tea. 0.0% alcohol, 750 ml, EU organic and vegan. Neither sparkling wine, nor Prosecco, nor dealcoholized wine – a unique composition based on juice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic White by Jörg Geiger\u003c\/strong\u003e is one of the manufacturer's three organic classics, along with Organic Rosé and Organic Red. At Jörg Geiger, a non-alcoholic composition is a juice-based beverage. Various fruit and grape juices are blended and refined with extracts of herbs, blossoms, and spices. Finally, carbonation is added. Fermentation never occurs, which is why the alcohol content is 0.0%. In the white organic classic, apple makes up the 47 percent base, quince contributes 19 percent, complemented by grape juice. For freshness and natural acidity, the manufacturer uses unripe harvested Riesling grapes and old, high-acid apple varieties.\u003c\/p\u003e\n\n\u003cp\u003eAt family celebrations, a toast is made, and at the table sit designated drivers, teenagers, and anyone taking a break that day. Everyone gets a glass from this bottle that sparkles, smells fragrant, and tastes like more than just juice. This bright composition is intended exactly for such tables: festive enough for the \"sparkling wine moment,\" dry enough for the meal that follows.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the fragrance as fully ripe, exotic fruit reminiscent of honey and white blossoms. The ingredient list includes acacia blossoms, elderflowers, and quince, which contributes its own slightly perfumed fruitiness. The birch leaves give the whole thing a green freshness, while the white tea adds a delicate, subtle tea note in the background.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the composition begins with a subtle sweetness, then the acidity from the apple and early-harvested grape takes over. The finish is medium-long and dry; the tannins are well-integrated, giving the sip structure and holding it together. The carbonation is fine and lively, allowing the composition to shine in a champagne flute.\u003c\/p\u003e\n\n\u003cp\u003eThe ingredient list mentions only juices, extracts, herbs, spices, and carbonation. The 9.4 grams of sugar per 100 milliliters therefore come from the apple, grape, and quince. This is noticeable and part of its character. Those looking for a tart, bitter aperitif might find the sweetness a bit too round. For that, Jörg Geiger offers specific compositions with vermouth and herbs.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe bright organic classic should be served well-chilled at 8 to 10 °C in a champagne flute – this is the manufacturer's recommendation. A 750 ml bottle is enough for about six glasses. It fits everywhere a glass of sparkling wine would otherwise be served: at a reception, for a toast on the terrace, as an aperitif before dinner, and with appetizers.\u003c\/p\u003e\n\n\u003cp\u003eBecause the tannins and acidity balance the sweetness, the composition remains pleasant even at the dinner table. Alongside light starters, it stands next to the water glass without dominating. At Sunday brunch, it replaces the sparkling wine in the glass, and at a garden birthday party, it takes the place of punch.\u003c\/p\u003e\n\n\u003cp\u003eThe composition is also suitable as a filler for an aperitif with alcohol. For this, we recommend Jörg Geiger's apple vermouth wine: 2 cl vermouth, 5 cl of the bright composition, a few ice cubes. The vermouth provides bitter notes and spice, while the composition adds fruit and perlage. This drink, of course, then contains alcohol and is intended for adults only.\u003c\/p\u003e\n\n\u003cp\u003eHowever, served neat, it remains the glass for everyone at the table. If you are expecting guests with different preferences, chill a bottle and pour it before the first question about alternatives arises.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the champagne flutes in the freezer for fifteen minutes before pouring. The composition stays cool longer, the perlage lasts, and the floral notes emerge clearly with the first sip.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the \"Lamm,\" in 1997 at the age of 22. In 1998, he began working with the \"Champagne Bratbirne\" (cooking pear), and in 2003, he bottled his first PriSecco, the Red Fruity. Since then, non-alcoholic beverages have been a focus of the house.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from local traditional orchards, supplied by regional farmers. The apple juice in Organic White is produced from this meadow fruit. Every step, from delivery to composition to bottling, takes place at the manufactory.\u003c\/p\u003e\n\n\u003cp\u003eA separate line applies to the organic products. Farmers who supply meadow fruit register with the WiesenObst e.V. association and are regularly inspected. All areas are managed in an organic-compliant manner, though only a portion is certified. Fruit from certified areas goes into organic products like this composition. The ingredients are checked according to EU organic standards, control body DE-ÖKO-006.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, at Jörg Geiger, organic also means vegan. Some of the other products are still clarified with gelatin, but the organic classics do not require any animal-based processing aids. The birch leaves, blossoms, white tea, herbs, and spices also come from organic farming.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe white organic classic is the bottle for everyone who wants to join in a toast while valuing organic and vegan ingredients. It fits family celebrations with children at the table, weddings with many designated drivers, corporate receptions, and an ordinary Friday evening. It works better as a gift than just juice, because it looks and sounds like an occasion.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the manufactory's non-alcoholic products generally have a shelf life of at least 24 months. Keeping a bottle in stock never hurts when spontaneous visitors arrive. If you prefer something rosé-colored and more berry-like, try the sister classic \u003ca href=\"\/en\/products\/bio-rose\"\u003eOrganic Rose\u003c\/a\u003e. For an aperitif with alcohol, the \u003ca href=\"\/en\/products\/wehmut-apfelwermutwein\"\u003eapple vermouth wine\u003c\/a\u003e makes a great pairing. You can find the entire range on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe composition is not suitable for those expecting a bone-dry sparkling wine – the sweetness from the apple, grape, and quince remains perceptible in the glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, quince, and acacia blossom from organic farming, sparkling and non-alcoholic – the bright organic composition from Jörg Geiger for every glass at the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548302647628,"sku":"026MAN284","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-weiss-freisteller.png?v=1790868009"},{"product_id":"bio-rose","title":"Organic rose","description":"\u003ch2\u003eJörg Geiger Organic Rose. An alcohol-free organic composition of apple, rose water, and mint – sparkling, floral, and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Organic Rose\u003c\/strong\u003e is an alcohol-free, sparkling composition from Schlat at the edge of the Swabian Alb: apple juice from Swabian meadow fruit with raspberry and blackberry juice, rose water, mint, and spices, 0.0% vol, 750 ml, EU organic certified and vegan. Not sparkling wine, not Prosecco, not syrup – a beverage made from juices, blossoms, and herbs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Rose by Jörg Geiger\u003c\/strong\u003e is an alcohol-free, apple juice-based composition. The manufactory blends juice from heirloom apple varieties with berry juices, blossoms, herbs, and spices, then adds carbonation. It sparkles in the glass like a sparkling wine, yet it is made from juice – according to the manufacturer, with 0.0% alcohol. All ingredients come from controlled organic farming, which also makes this bottle vegan. Imagine a Sunday in June: a bowl of fresh raspberries sits on the garden table, someone opens the bottle, and before the first glass is even full, the scent of roses fills the air. This is the exact moment Jörg Geiger composed this bottle for – as an aperitif, to accompany berries, or simply on its own.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, it first smells of rose petals, intense and clear. Beneath that lies the fruit: fresh apple and raspberry, which give the aroma depth. The rose scent comes from organic rose water, which makes up only 0.2 percent of the recipe – a small amount that nonetheless defines the entire glass.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it displays a fresh interplay of sweetness and acidity. The apple juice provides the base, raspberry and blackberry add color and a red fruit note, and the rose remains present. Alongside the rose blossom, Jörg Geiger draws on mint to balance the floral notes. It provides a cool hint that keeps the drink light and lively. To round it off, the manufactory uses vanilla and mace, two spices that remain soft in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness comes from the juices, primarily from the apple, which accounts for around 90 percent. The berry juices give the glass its red fruit character, and while mint makes up only 0.1 percent, its effect persists through to the finish. Those who prefer a drier taste will find other bottles in the range. This composition is fruity and floral; it aims to please, and it succeeds.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory recommends it on its own, as an aperitif, and with fresh berries. The serving temperature is 8 to 10 °C; it is best served in a sparkling wine glass so that the effervescence and the rose scent remain together. Place the bottle in the refrigerator a few hours beforehand to reach the right temperature.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif, it belongs wherever sparkling wine would otherwise be poured: at a birthday reception, a garden party, or a family brunch. Because it contains 0.0% alcohol, everyone can join in, from children at the festive table to guests who still need to drive. With fresh berries – raspberries, strawberries, blackberries – the fruit in the glass picks up on the fruit on the plate. A bowl of berries with a little yogurt or quark is all you need for a small dessert that makes a perfect pair with the glass beside it.\u003c\/p\u003e\n\n\u003cp\u003eAt a summer garden party, it is worth keeping the bottle in an ice bucket to ensure it stays cool until the last glass. Once opened, any sparkling beverage eventually loses its carbonation, so the bottle tastes freshest on the day it is opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drop two or three fresh raspberries into the sparkling wine glass before pouring. The effervescence makes the berries dance, and with every sip, a little bit of fruit mingles with the scent of roses.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the \"Lamm,\" in 1997 at the age of 22. In 1998, he began working with the \"Champagne Bratbirne\" pear, and in 2003 he bottled his first PriSecco. Since then, the idea of combining fruit juice with herbs, blossoms, and spices has grown into many alcohol-free compositions – this one is among them.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow fruit: heirloom, often tart apple and pear varieties from local orchards, supplied by local farmers. These farmers are registered with the WiesenObst e.V. association and are subject to regular inspections. According to the manufacturer, all land is farmed in accordance with organic standards; fruit from organic-certified meadows goes into the organic products. For this bottle, this means: the apple juice comes from such certified orchards, and the berry juices, rose water, mint, and spices are also from organic farming, controlled under the number DE-ÖKO-006.\u003c\/p\u003e\n\n\u003cp\u003eIt is also vegan, which applies to all organic drinks from Jörg Geiger: the manufactory formulates this as \"Organic = vegan and vice versa.\" Some of their conventional drinks, by contrast, are still clarified with gelatin. All steps, from the delivery of the fruit to the processing, composition, and bottling, take place at the manufactory in Schlat. The heirloom apple varieties provide acidity and tannins, which give a drink like this structure – more than a standard eating apple ever could.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for people who look for the organic seal when shopping and want something in their glass when toasting that tastes like more than just a juice spritzer. It fits weddings and christenings, Mother's Day and brunch, and all celebrations where guests of all ages are at the table. As a gift, it is an easy choice because it is accessible to everyone.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer the rose with a spicier character should try the \u003ca href=\"\/en\/products\/prisecco-rosenzauber-alkoholfrei\"\u003ePriSecco Rosenzauber\u003c\/a\u003e with Boskoop apple and chocolate mint – the conventional version with its own distinct signature. For a light organic aperitif, there is also the \u003ca href=\"\/en\/products\/bio-weiss\"\u003eBio Weiß\u003c\/a\u003e; you can find the entire range on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Organic Rose is not suitable for those looking for a tart, dry aperitif – it is fruity, floral, and noticeably sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, raspberry, rose water, and mint in organic quality – the alcohol-free, sparkling composition from Schlat for aperitifs, berries, and every celebration.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548303204684,"sku":"026MAN285","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rose-freisteller.png?v=1790868016"},{"product_id":"bio-rot","title":"Organic Red","description":"\u003ch2\u003eJörg Geiger Organic Red. Sparkling non-alcoholic organic drink based on apple juice with aronia, currant, and meadowsweet, with a tart, dry finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Organic Red\u003c\/strong\u003e is a sparkling, non-alcoholic drink based on apple juice from the Jörg Geiger manufactory in Schlat on the Swabian Alb: apple, currant, grape, pear, and aronia juice with rooibos and Pu-Erh tea, meadowsweet, herbs, and spices; EU organic and vegan, 0.0% alcohol, 750 ml. Not a sparkling wine, not a spritzer – a red companion for aperitifs and dining.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Red from Jörg Geiger\u003c\/strong\u003e is one of the three organic classics from the manufactory, alongside Organic White and Organic Rose. It is a non-alcoholic composition made from juices of certified organic cultivation. The apple and pear come from Swabian meadow orchard fruit, supplemented by tea extracts, a little meadowsweet, herbs, spices, and carbonation. The manufactory modestly calls this a drink based on apple juice with herbs and spices. In the glass, it presents a bold red with a fine perlage. A Saturday evening: there are vegetable skewers on the grill, a salad with raspberries on the table—this pairs perfectly with a glass that begins fruity and ends dry.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, it reveals red berry fruit, fresh tart notes, and soft, ethereal hints. These hints are contributed by the meadowsweet, an herb from old orchard meadows with its own delicate fragrance. On the palate, the drink is red-fruity with stimulating acidity. Currant and aronia provide the fruit, while the apple provides the acidity. In the middle, it becomes spicy, and the finish is tart and dry.\u003c\/p\u003e\n\n\u003cp\u003eThis tartness is primarily provided by the tea extracts from rooibos and Pu-Erh. They bring tannins into the glass, similar to those in a red wine. Aronia contributes a dark, slightly astringent berry note at five percent, while currant juice makes up 15 percent. The sweetness comes from the juices and remains in the background.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eDrink it well-chilled at 8 to 10 °C from a champagne flute. As an aperitif, the mixture of fruit and tartness whets the appetite. At the table, it pairs well with goat cheese with rosemary and honey, summery salads with raspberries, and grilled dishes. For dessert, it accompanies berry-based treats, such as panna cotta with currants or a berry sheet cake.\u003c\/p\u003e\n\n\u003cp\u003eBecause it ends dry, it also stands up well to spicy dishes. Grilled vegetables with herbs, a piece of grilled lamb, or baked goat cheese on leaf salad are good partners. At brunch, it stands alongside scrambled eggs, bread, and berry compote, replacing sparkling wine without anyone missing it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle the goat cheese with a little honey and add a sprig of rosemary. The honey absorbs the acidity in the glass, while the rosemary brings the herbs in the drink to the forefront.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe organic red composition comes from the Jörg Geiger manufactory in Schlat on the edge of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997. Since 2003, sparkling non-alcoholic compositions made from regional fruit have been created in Schlat. The raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from traditional meadow orchards, supplied by local farmers.\u003c\/p\u003e\n\n\u003cp\u003eThe meadows are managed in accordance with organic standards. Fruit from certified areas goes into the organic line, to which this bottle also belongs (control body DE-ÖKO-006). At the manufactory, organic also means vegan. The meadowsweet also grows in the orchard meadows and is harvested in August, according to the manufactory. All steps from delivery to bottling take place in Schlat.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is for anyone who values organic quality in a non-alcoholic glass and enjoys a dry finish. It fits a barbecue evening, brunch, and any table where vegan food is served. If you are looking for the lighter version, reach for the \u003ca href=\"\/en\/products\/bio-weiss\"\u003eOrganic White\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Rotfruchtig\u003c\/a\u003e is darker and fruitier, with sour cherry and elderberry. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for those expecting a sweet fruit juice—the finish remains tart and dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAronia, currant, tea, and meadowsweet in organic quality—the sparkling non-alcoholic drink from Schlat for barbecues, goat cheese, and berry desserts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548303401292,"sku":"026MAN283","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rot-freisteller.png?v=1790868024"},{"product_id":"bio-cuv-e-21","title":"Organic Cuvée 21","description":"\u003ch2\u003eJörg Geiger Bio Cuvée 21. Non-alcoholic cuvée of apple and pear with roasted barley and hay flowers – sparkling, malty, organic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Bio Cuvée 21\u003c\/strong\u003e is a non-alcoholic, sparkling cuvée from Schlat at the foot of the Swabian Alb: apple and pear juice from Swabian meadow orchard fruit, roasted barley, hay flowers, herbs, and spices. It has 0.0% vol, 750 ml, and is organic and vegan. Not a sparkling wine, not a spritzer, not dealcoholized wine – a juice-based composition for the dining table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBio Cuvée 21 by Jörg Geiger\u003c\/strong\u003e is one of the numbered cuvées from the manufactory. Jörg Geiger intentionally keeps them separate from his PriSeccos: the cuvées are independent compositions, designed for fine dining and menu pairing. The base is juice, which is why the alcohol content is 0.0%; the fine perlage comes from added carbonation. Number 21 is the cuvée with grain in the glass. Added to 86% apple juice and 13% pear juice are roasted Demeter naked barley, hay, and blossoms. The result smells of meadow orchards and fresh grain, and belongs more on the side of a cheese board than in an ice bucket.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: ripe fruit, cornflower, and malty barley in the finish\u003c\/h3\u003e\n\n\u003cp\u003eNumber 21 first smells of ripe apple and ripe pear. Behind that comes its difference from the other cuvées: the scent of fresh grain, a hint of cornflower, and a lemony freshness that keeps the nose alert.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins light and lively with the fruit. In the middle, it becomes fuller, and here the roasted barley takes over: soft, round, with a malty tone that carries into the finish. The acidity remains balanced, ending with a slightly astringent note. The sweetness comes from apple and pear juice; according to the manufacturer, there are 10.2 g of sugar per 100 ml.\u003c\/p\u003e\n\n\u003cp\u003eA note is necessary: because of the barley, the cuvée contains gluten. Those who need to avoid gluten will find an alternative without grain among the other cuvées.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with soft cheese and vitello tonnato, at 8 to 10 °C\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends Number 21 with robust soft cheese, wild flower cheese, and vitello tonnato. This suits the malty side of the cuvée: the roasted note of the barley stands up to a ripe cheese, while the freshness of apple and pear cuts through the tuna sauce. It also pairs well with summer salads or chicken fricassee with rice.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled at 8 to 10 °C. The manufacturer suggests using a champagne flute or a Burgundy glass. The perlage remains lively longer in a champagne flute, while the scent of grain and hay has more room to breathe in the bulbous Burgundy glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place two glasses next to each other by the cheese board, one with the cuvée and one with water. Take a bite of soft cheese, then a sip – the barley in the glass and the rind on the plate will quickly find each other.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Meadow orchard fruit from the Swabian Alb, roasted Demeter barley in the glass\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the \"Champagne\" roasting pear, and in 2003 he bottled his first PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger calls his raw material \"Swabian meadow orchard fruit\": old, often tart apple and pear varieties from local meadow orchards, supplied by farmers in the surrounding area. Bio Cuvée 21 uses apple and pear juice from these, plus herbs, spices, and hay flowers with a share of 0.5%. The cuvée is EU organic certified (DE-ÖKO-006) and vegan. All steps from delivery to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Cheese lovers who want a glass without alcohol with dinner\u003c\/h3\u003e\n\n\u003cp\u003eThis cuvée is for people who want something independent in their glass with a meal and want to stay clear-headed. Sunday roast with guests who still need to drive, the Friday night cheese board, a friend taking a break – the malty cuvée carries you through the evening. If you prefer something more herbal and fresh, try the \u003ca href=\"\/en\/products\/bio-cuv-e-28\"\u003eBio Cuvée 28\u003c\/a\u003e with popped emmer and borage; all bottles from Schlat can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Number 21 is not suitable for those expecting a sweet, fruity aperitif – it is a malty food companion.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, pear, and roasted barley in a bottle – the non-alcoholic cuvée from Schlat for soft cheese, vitello tonnato, and long evenings at the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548303434060,"sku":"026MAN0321","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-cuv-e-21-freisteller.png?v=1790868031"},{"product_id":"bio-cuv-e-28","title":"Organic Cuvée 28","description":"\u003ch2\u003eJörg Geiger Organic Cuvée 28. Alcohol-free organic cuvée made from apple and pear with goutweed, borage, and toasted emmer – sparkling, herbal, and fresh with a nutty finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Organic Cuvée 28\u003c\/strong\u003e is a sparkling, alcohol-free organic cuvée from Schlat in the Swabian Alb: apple and pear juice from Swabian meadow orchard fruit with borage, thyme, goutweed, and popped emmer, 0.0% vol, 750 ml. Neither a spritzer nor a sparkling wine – a food companion featuring herbs and grain.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Cuvée 28 by Jörg Geiger\u003c\/strong\u003e belongs to the manufacturer's numbered cuvées. These are independent compositions that Jörg Geiger developed for upscale dining and menu pairings, consciously marketed alongside the PriSecco brand. Here, an alcohol-free cuvée is a juice-based beverage: juices from old apple and pear varieties, balanced with herbs and spices, with added carbonation. Number 28 features two unusual ingredients. Goutweed is a woodland herb that resembles parsley in scent and taste. Emmer is considered one of the oldest types of grain and has a hearty, slightly nutty flavor. Both make up only a small proportion – 0.1% goutweed and 0.8% popped emmer – yet they define its character. The cuvée is EU organic certified and vegan.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eNumber 28 has a mild and exotically fruity aroma, with slight hints of fresh lemon balm and herbs. On the palate, it displays the fine fruit of apple and pear. The finish is defined by two elements: the roasted notes of the emmer and the green freshness of the borage. This combination of fruit, herb, and grain distinguishes it from the pure fruit compositions in the assortment.\u003c\/p\u003e\n\n\u003cp\u003eWith 8.9 g of sugar per 100 ml, derived from the juices, it tastes fruity while remaining fresh due to the herbs. Those looking for a maltier, fuller-bodied grain note will find it in the \u003ca href=\"\/en\/products\/bio-cuv-e-21\"\u003eOrganic Cuvée 21\u003c\/a\u003e with toasted Demeter naked barley, hay, and blossoms. The 28 is the brighter, greener of the two.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eChilled to 8 to 10 °C, this cuvée belongs in a sparkling wine glass and from there onto the dining table. Jörg Geiger recommends it with Asian-spiced dishes, fish, and seafood. The herbs pick up on coriander, lemongrass, or Thai basil, and the toasted emmer note pairs well with anything that gets browned in the pan.\u003c\/p\u003e\n\n\u003cp\u003eIt maintains its fruitiness while leaving room for the food when served with pan-fried zander with herb butter, wok-fried shrimp, or a curry with coconut and green vegetables. It also works as an aperitif because the herbal aroma is present from the very first sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sprinkle a few borage blossoms or finely chopped goutweed from the garden over the fish. This way, the herbal note from the glass is echoed on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eApples and pears for this cuvée grow on high-trunk trees in meadow orchards along the Swabian Alb foothills. The Jörg Geiger manufactory in Schlat calls this raw material \"Swabian Meadow Fruit\" (Schwäbisches WiesenObst): old, often tart varieties delivered by local farmers. All land is managed in compliance with organic standards; for the organic products, the fruit comes from certified plots. Pressing, blending, and bottling are all carried out at the manufactory itself.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger is a trained chef. In 1997, at the age of 22, he took over his parents' inn, the \"Lamm,\" and a year later began working with old pear varieties. 2003 saw the introduction of the first non-alcoholic PriSecco. The numbered cuvées are, according to the manufacturer, intended for menu pairing, and ingredients like goutweed and emmer are more familiar to a chef on a plate than in a glass.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée is for anyone who wants to drink a glass with herbal character alongside fish and spicy cuisine – a drink that offers more than just juice. It belongs at the table of people who enjoy cooking with fresh herbs and for guests who are driving. Those wishing to explore the line further will find all cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The popped emmer contains gluten. Therefore, this cuvée is not suitable for people who must avoid gluten or for those expecting a sweet fruit soda.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, pear, goutweed, and toasted emmer in a sparkling wine glass – the alcohol-free Organic Cuvée 28 for fish, seafood, and Asian cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548303597900,"sku":"026MAN0328_8","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-cuv-e-28-freisteller.png?v=1790868039"},{"product_id":"gradwanderung-32-grad-riesling-alkoholfrei","title":"Gradwanderung 32 Degrees Riesling non-alcoholic","description":"\u003ch2\u003eJörg Geiger Gradwanderung 32 Grad Riesling non-alcoholic. Dealcoholized Riesling as a still, dry food companion, refined with apple, quince, and herbs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Gradwanderung 32 Grad Riesling non-alcoholic\u003c\/strong\u003e is a still food companion from the GRAD°WANDERUNG line by the Jörg Geiger manufactory in Schlat on the Swabian Alb: 60 percent dealcoholized Riesling with organic juices of apple, grape, pear, peach, and quince, herbs, blossoms, and spices, under 0.5% vol, 750 ml. Not a grape juice, not a sparkling wine – a dry white for the dining table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e32 Grad Riesling by Jörg Geiger\u003c\/strong\u003e begins as wine and ends as a unique composition. The manufactory removes the alcohol from a dry, still Riesling in their in-house facility using vacuum distillation at 32 °C. This temperature serves as the degree number on the label. The aromas that escape during this process are captured as aroma water and partially added back. Afterward, Jörg Geiger refines the dealcoholized wine with juices, herbal extracts, blossoms, and spices. Legally, the result is a dealcoholized, aromatized wine-based beverage. At the table, it means: a glass of white with cod, even if you are driving afterward.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, 32 Grad displays bright grape, pear, and quince, accompanied by white blossoms. This is the Riesling, complemented by the pome fruit from the juices. On the palate, it is finely fruity and elegant, refreshing, and with a distinct herbal note. It remains still, without carbonation, and dry. 13 percent apple juice and quince juice add fruit and acidity to the dealcoholized Riesling. The herbal extract accounts for only 0.2 percent but shapes the finish.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eEnjoy 32 Grad chilled at 6 to 7 °C in a white wine or Riesling glass. The manufactory recommends it with fine salads, cream cheese, shellfish and crustaceans, and light fish dishes. Their own pairing is cod with wild herbs. Steamed fish with herb butter, pan-seared shrimp, an asparagus salad, or fresh goat cheese on bread are good partners. It also works as an aperitif, well-chilled and neat.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is still, it behaves like a white wine at the table. You pour it into the same glass, place the bottle in a cooler, and drink it throughout the entire meal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Chop a handful of wild herbs like wild garlic, sorrel, or chervil for the cod and add them over the fish only at the end. The fresh herbs reflect the herbal extract in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003e32 Grad comes from the Jörg Geiger manufactory in Schlat at the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and has been working with non-alcoholic food companions for over 15 years. Since 2023, the manufactory has been dealcoholizing wines for GRAD°WANDERUNG in their own facility. The wine is sprayed under high vacuum in two seven-meter-high columns. This allows the alcohol to evaporate at a low temperature, at 32 °C for the Riesling.\u003c\/p\u003e\n\n\u003cp\u003eFor refinement, the manufactory has access to around 200 spices, 70 herbs, blossoms, and self-extracted hydrolats, according to their own information. The juices come from organic farming. The fruit comes as Swabian meadow fruit from orchards in the region. The dealcoholized Riesling contains sulfites as a preservative.\u003c\/p\u003e\n\n\u003cp\u003eWhy the effort with juices and herbs? Even with aroma recovery, dealcoholization causes the part of the flavor bound to the alcohol to be lost. Jörg Geiger therefore sees dealcoholized wine as a base upon which he builds a new, complete composition with fruit, herbs, and blossoms.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003e32 Grad is for everyone who misses a glass of white wine with their meal but wants or needs to avoid alcohol. It goes well with fish dinners with guests, weekday lunches, and any table with drivers. Those looking for a red glass with cherry and raspberry should reach for the \u003ca href=\"\/en\/products\/37-grad-pinot-noir-alkoholfrei\"\u003e37° Pinot Noir\u003c\/a\u003e. You will find green apple and gooseberry in the \u003ca href=\"\/en\/products\/gradwanderung-35-grad-sauvignon-blanc-alkoholfrei\"\u003e35 Grad Sauvignon Blanc\u003c\/a\u003e. The entire line is on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. 32 Grad is not suitable for those looking for a sparkling glass for a toast – it is still.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRiesling, dealcoholized at 32 °C and refined with apple, quince, and herbs – the still, dry food companion from Schlat for fish, salad, and cream cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548304122188,"sku":"026MAN20440","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gradwanderung-32-grad-riesling-alkoholfrei-freisteller.png?v=1790868059"},{"product_id":"gradwanderung-33-grad-pinot-meunier-alkoholfrei","title":"Gradwanderung 33 Degrees Pinot Meunier non-alcoholic","description":"\u003ch2\u003eJörg Geiger Gradwanderung 33 Degrees Pinot Meunier non-alcoholic. Dealcoholized red wine with perry pear and berries – still, dry, lean.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Gradwanderung 33 Degrees Pinot Meunier\u003c\/strong\u003e is a still, dry food companion from Schlat in the Swabian Alb: dealcoholized red wine made from Pinot Meunier, Dornfelder, and Regent, refined with pear, grape, and berry juices, herbs, and spices. It has less than 0.5% ABV, 750 ml. Not a juice, not a spritzer, not a sparkling wine – a wine from which the alcohol was removed at 33 °C.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGradwanderung 33 Degrees Pinot Meunier by Jörg Geiger\u003c\/strong\u003e belongs to the GRAD°WANDERUNG line, which the manufacturer has been dealcoholizing in its own facility since 2023. The principle is simple: a dry grape wine loses its alcohol in a vacuum at a low temperature and is subsequently adjusted with juices, herbs, blossoms, and spices. The number on the label is the temperature of this dealcoholization. For the Pinot Meunier, it is 33 °C. The wine content is 52%, of which 40% is Pinot Meunier and 10% is Dornfelder, plus Regent. The rest consists of 17% pear juice, 8% red grape juice, and juices from apple, cherry, currant, blackberry, and blueberry.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: blue grapes, dark forest berries, and fine tannins\u003c\/h3\u003e\n\n\u003cp\u003eThe 33 Degrees smells of blue grapes and dark forest berries, with a spicy note of herbs and spices in the background. In the glass, it appears as a light red with a rosé hint, and that is exactly how it drinks.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is fruity and berry-like, yet lean and animating. Fine tannins give it structure, while the pear adds a soft fruitiness to the core. It does not sparkle and remains dry; according to the manufacturer, there are 3.9 g of sugar per 100 ml. Those looking for a comparison with red wine will find a light summer red rather than a heavy drop from the barrique.\u003c\/p\u003e\n\n\u003cp\u003eFor allergy sufferers: 33 Degrees contains sulfites. The manufacturer also points out the presence of histamine.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with antipasti, oriental dishes, and saddle of venison with rosemary\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the Pinot Meunier with antipasti, oriental spiced dishes, and cheese. As a specific food pairing, the manufacturer suggests saddle of venison with rosemary. This shows the range: it works fresh and light with a starter platter of grilled vegetables, while the berries and tannins provide enough structure for game.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 12 °C, cooler than a classic red wine. The manufacturer recommends a rosé glass. Open the bottle shortly before the meal and only fill it halfway so the berry notes have room to breathe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a sprig of rosemary to the pan when searing the saddle of venison and place a second small sprig next to the glass. The resinous note of the herb brings out the spices in the 33 Degrees.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: vacuum at 33 °C, refined in Schlat on the Albtrauf\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, in 1997 and bottled his first PriSecco in 2003. With GRAD°WANDERUNG, he has taken a step further since 2023: the wine is sprayed in two seven-meter-high columns under a 50 mbar vacuum. The facility captures the aromas as aromatic water, a portion of which is returned to the beverage.\u003c\/p\u003e\n\n\u003cp\u003eThen the actual work of the affineur begins. According to the manufacturer, about 200 spices, 70 herbs, blossoms, and self-produced hydrolates are available for refinement. The manufacturer lists the 33 Degrees under the label \"Schwäbisches WiesenObst\" – the name he uses for the old, often tart apple and pear varieties from the region's meadow orchards. The added juices, herbs, and spices come from organic farming.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: red wine drinkers who want to skip the alcohol with dinner\u003c\/h3\u003e\n\n\u003cp\u003e33 Degrees is the bottle for people who enjoy a glass of red with dinner but want to stay clear-headed that evening. Guests who are driving, a game dinner in autumn, a barbecue evening with grilled vegetables – this is a dry, lean companion for the table. Those who prefer something more robust can choose the \u003ca href=\"\/en\/products\/gradwanderung-36-grad-grenache-alkoholfrei\"\u003e36 Degrees Grenache\u003c\/a\u003e with Syrah and plum; the entire line can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. 33 Degrees is not suitable for those looking for a sweet, sparkling aperitif – it is still and dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePinot Meunier, perry pear, and dark berries, dealcoholized at 33 °C – the still, dry food companion for game, antipasti, and cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548304154956,"sku":"026MAN20441","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gradwanderung-33-grad-pinot-meunier-alkoholfrei-freisteller.png?v=1790868074"},{"product_id":"gradwanderung-35-grad-sauvignon-blanc-alkoholfrei","title":"Gradwanderung 35 Degrees Sauvignon Blanc non-alcoholic","description":"\u003ch2\u003eJörg Geiger Gradwanderung 35 Grad Sauvignon Blanc non-alcoholic. A still, dry food companion made from dealcoholized white wine with gooseberry, mirabelle plum, and blossoms.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Gradwanderung 35 Grad Sauvignon Blanc non-alcoholic\u003c\/strong\u003e is a still, dry food companion from the GRAD°WANDERUNG line: 75% dealcoholized white wine with gooseberry, mirabelle plum, and pear juice, herbs, and blossoms, under 0.5% vol, 750 ml, refined in Schlat on the Swabian Alb. Not a juice, not a sparkling wine – a companion for the white wine glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGradwanderung 35 Grad Sauvignon Blanc by Jörg Geiger\u003c\/strong\u003e starts out as a real wine. A dry, still white wine, half Sauvignon Blanc, plus Sémillon and Muscadelle, it gently loses its alcohol in the company's own facility. This is done via vacuum distillation at 35 °C, and it is this exact temperature that appears as a number on the label. During dealcoholization, some of the wine's character is lost along with the alcohol. That is why Jörg Geiger subsequently refines the wine with gooseberry juice, partially fermented dealcoholized apple wine, pear juice, 6% mirabelle plum juice, and herbal and floral extracts. Legally, the result is called an \"aromatized non-alcoholic beverage with dealcoholized wine.\" In the glass, you have a still, dry white with 1.9 g of sugar per 100 ml.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the nose as vegetally refreshing, peppery, and yellow-fruity. Bright grape, ripe mirabelle plum, and green gooseberry lie side by side, accompanied by a hint of elderflower. On the palate, it shows green apple and gooseberry and remains dry until the finish. The impression is delicately tart and herbal, with the lively acidity that Sauvignon fans know.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet, fruity grape juice will be disappointed – the 35 Grad is made for the dining table. Within the line, it is the green, spicy white. The \u003ca href=\"\/en\/products\/gradwanderung-32-grad-riesling-alkoholfrei\"\u003e32 Grad Riesling\u003c\/a\u003e is more delicately fruity, with bright grape, pear, quince, and white blossoms.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIn a white wine glass, at 7 to 8 °C: This is how the 35 Grad stays taut and fresh. Jörg Geiger recommends it with light appetizers, shellfish and crustaceans, and light vegetable dishes. As a specific pairing, the manufacturer suggests celeriac in a salt crust. There, the peppery, vegetal side of the beverage meets the earthy tuber.\u003c\/p\u003e\n\n\u003cp\u003eAt home, this means: asparagus with new potatoes, shrimp with lemon, mussels in a herbal broth, or a fresh goat cheese with herbs. Still as it is, it can be enjoyed like wine throughout the entire meal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the celeriac in salt crust yourself. Encase the tuber in salt dough and bake it in the oven until soft. Break it open at the table, serve with brown butter, and pour the well-chilled 35 Grad alongside.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe GRAD°WANDERUNG has been produced since 2023 in Schlat at the Albtrauf, in the Jörg Geiger manufactory's own dealcoholization facility. The wine is sprayed under a high vacuum of 50 mbar in two seven-meter-high columns. In this way, the alcohol evaporates even at a low temperature. The facility captures the aromas as aromatic water, a portion of which is added back. The temperature ratings of the line range from 32 to 37 degrees, each representing the temperature at which the respective wine was dealcoholized.\u003c\/p\u003e\n\n\u003cp\u003eFor the refinement process, the manufactory has access to around 200 spices, 70 herbs, blossoms, and house-made hydrolats. Apples and pears come from \"Swabian Meadow Fruit\" (Schwäbisches WiesenObst), old varieties from the region's traditional orchards. Jörg Geiger is a trained chef and has been making non-alcoholic beverages since 2003. He calls the GRAD°WANDERUNG still food companions: complex, dry, and non-alcoholic.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 35 Grad is for people who enjoy drinking white wine with their meals and are currently skipping the alcohol. For dinner when someone is driving, for weekday lunches, and for hosts who want to offer a dry companion for fish. Those who like it sparkling should choose the \u003ca href=\"\/en\/products\/visecco-sauvignon-blanc-alkoholfrei\"\u003eViSecco Sauvignon Blanc\u003c\/a\u003e, the sparkling variant of the same grape variety. You can find all lines on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg-Geiger-page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The beverage contains sulfites. The 35 Grad is not suitable for those looking for a soft, sweet white – it is dry and herbal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDealcoholized Sauvignon Blanc, refined with gooseberry and mirabelle plum – the still, dry food companion for crustaceans and vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548304810316,"sku":"026MAN20442","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gradwanderung-35-grad-sauvignon-blanc-alkoholfrei-freisteller.png?v=1790868081"},{"product_id":"gradwanderung-36-grad-grenache-alkoholfrei","title":"Gradwanderung 36 Degrees Grenache non-alcoholic","description":"\u003ch2\u003eJörg Geiger Gradwanderung 36 Degrees Grenache non-alcoholic. De-alcoholized red wine made from Grenache and Syrah with plum and herbs – dark, dry, and tannin-forward.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Gradwanderung 36 Degrees Grenache non-alcoholic\u003c\/strong\u003e is a still, dry food companion from the GRAD°WANDERUNG line. The base consists of 75% de-alcoholized red wine from Grenache and Syrah, refined with plum, grape, currant, and blackberry juice, as well as herbs, blossoms, and spices. Under 0.5% ABV, 750 ml, crafted in Schlat at the foot of the Swabian Alb. Not grape juice, not red wine with alcohol – a red wine alternative with its own unique signature.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGradwanderung 36 Degrees Grenache by Jörg Geiger\u003c\/strong\u003e starts out as a real red wine. The wine is first fermented in the traditional way, after which the alcohol is removed. This process is known as de-alcoholized wine. Jörg Geiger carries this out in his own in-house facility using vacuum distillation. Under a high vacuum of 50 mbar, the wine is sprayed into two seven-meter-high columns. The aromas are captured as aromatic water and partially added back. The number on the label represents the temperature used in this process. For the Grenache, it is 36 °C. Afterwards, the manufactory refines the wine with juices, herbs, and blossoms so that it regains depth when served at the table. The wine consists of 60 percent Grenache and 40 percent Syrah.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the 36 Degrees has a bouquet of currant and plum, accompanied by an ethereal, herbaceous note. The manufactory describes it as having a strong character, and that is accurate. The plum, which makes up the largest portion of the juice at 10 percent, gives the nose its dark fruit.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is opulent and dark, with Mediterranean herbs and expressive tannins. Rosemary and thyme resonate, while blackberry and currant maintain the fruitiness. With 2.7 grams of sugar per 100 milliliters, it remains dry. Those looking for a fruity-sweet red wine substitute will find the tannins too strict – this is a wine meant for meals, not for the sofa.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory recommends a serving temperature of 16 to 18 °C in a Bordeaux glass. If served cold from the refrigerator, the Grenache loses its herbal notes, so it is better to give it some time.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with hearty dishes, dark sauces, and aged hard cheese. As a specific food pairing, the producer suggests Saltimbocca of Egli (perch fillet) with sage and ham. Braised dishes, quickly seared dark meat, braised Mediterranean vegetables, and South of France cuisine are also excellent matches. The tannins cut through the fat, and the plum complements the sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Open the bottle half an hour before your meal. Serve with an aged mountain cheese on your cheese board – the herbs in the glass and the spiciness of the cheese play perfectly off each other.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, \"Lamm,\" in 1997 at the age of 22. He began working with the \"Champagner Bratbirne\" (pear) in 1998 and bottled his first PriSecco in 2003. Since 2023, he has been de-alcoholizing wines for the GRAD°WANDERUNG line in his own facility.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the producer, around 200 spices, 70 herbs, blossoms, and house-made hydrolats are available for refinement. The juices, herbal and blossom extracts in the 36 Degrees come from organic farming, and the beverage is vegan. It contains sulfites. The raw material for many of the manufactory’s products is \"Schwäbisches WiesenObst\" (Swabian meadow fruit) from local orchards. Every step up to bottling takes place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 36 Degrees is the bottle for red wine drinkers who are driving, taking a break, or want to stay clear-headed today. They still want a glass with tannins and herbs to accompany their roast. It is perfect for a Sunday dinner with pot roast or a cheese evening with friends.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer something lighter and fresher should reach for the \u003ca href=\"\/en\/products\/gradwanderung-32-grad-riesling-alkoholfrei\"\u003e32 Degrees Riesling\u003c\/a\u003e, and those looking for a more refined red should try the \u003ca href=\"\/en\/products\/37-grad-pinot-noir-alkoholfrei\"\u003e37° Pinot Noir\u003c\/a\u003e. The entire line can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Grenache is not suitable for those looking for a soft, sweet grape juice substitute.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrenache and Syrah, de-alcoholized at 36 °C and refined with plum and herbs – the dark, non-alcoholic food companion from Jörg Geiger.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548304974156,"sku":"026MAN20443","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gradwanderung-36-grad-grenache-alkoholfrei-freisteller.png?v=1790868088"},{"product_id":"prisecco-weissduftig-alkoholfrei","title":"Prisecco White Fragrance non-alcoholic","description":"\u003ch2\u003eJörg Geiger PriSecco Weißduftig non-alcoholic. A bright PriSecco made from apple and pear – herbal and spicy, with a note of elderflower, best served over ice.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger PriSecco Weißduftig non-alcoholic\u003c\/strong\u003e is the white PriSecco from the manufactory in Schlat at the foot of the Swabian Alb: apple and pear juice from Swabian meadow orchard fruit with grape, rhubarb, peach, and ginger juice, herbs, and lemon verbena, 0.0% vol, 750 ml. Not a Prosecco, not a sparkling wine, not a juice spritzer substitute – a bold aperitif made from juice, herbs, and carbonation.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePriSecco Weißduftig by Jörg Geiger\u003c\/strong\u003e is one of the four classics of the PriSecco brand. PriSecco is a registered trademark of the manufactory and stands for non-alcoholic, sparkling compositions based on fruit juices from Swabian meadow orchard fruit, refined with herbs, blossoms, and spices, and with added carbonation. It only shares its sound with Prosecco: PriSecco is made from juice and, according to the manufacturer, has 0.0% alcohol. The Weißduftig was created in 2005, two years after the first red PriSecco, at the request of the catering industry, which was looking for a light aperitif for its guests. Imagine the moment when everyone at the table receives a glass and no one has to be asked about alcohol: this is exactly the gap that the bottle still fills today, and it is one of the top sellers in our range.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eWeißduftig lives up to its name. As soon as you pour it, an intense nose of spicy herbs and elderflower rises up. Beneath this, ripe fruit notes of apple and pear appear, accompanied by a peppery spice that gives the scent more edge than you would expect from a light aperitif.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins softly. The sweetness of the meadow orchard fruit carries it, while grape and peach round it off. This is followed by a herb-forward middle section – here the herbs and lemon verbena, which Jörg Geiger uses in small quantities, work together with a dash of ginger juice. The finish is spicy and brings the elderflower note back again. It is precisely this transition from soft fruit to spicy herbs that makes Weißduftig an aperitif that remains exciting even after the second glass.\u003c\/p\u003e\n\n\u003cp\u003eFor some time now, Jörg Geiger has been supplementing his recipes with a portion of selected vegetable juices. In the case of Weißduftig, this is rhubarb juice, which is why it is officially called a “non-alcoholic beverage with fruit and vegetable juice.” Rhubarb provides acidity and freshness while remaining in the background. The foundation remains the juice from apples and pears from the orchard meadows – together, this makes up about two-thirds of the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory describes the Weißduftig as a bold, fragrant aperitif that is best served over ice. If served pure, the drinking temperature is 8 to 10 °C, ideally in a champagne flute. When serving over ice, use a larger wine glass, add two or three ice cubes, and pour slowly so that the carbonation stays in the glass. The ice cools it down, dilutes the sweetness slightly, and brings the herbs to the fore.\u003c\/p\u003e\n\n\u003cp\u003eFor food pairings, Jörg Geiger recommends desserts with elderflower or exotic fruits – for example, elderflower jelly with mango or panna cotta with passion fruit. For something heartier, try goat cream cheese and rosemary: a piece of cream cheese on toasted bread, a sprig of rosemary on top, and a glass of Weißduftig on the side. The herbs in the glass and the rosemary on the plate interlock, while the acidity of the rhubarb keeps the cheese fresh.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is both light and bold, the Weißduftig is also suitable for receptions at family celebrations, Sunday brunch, or as a glass for a toast at a housewarming party. It stands where a dry sparkling wine would normally be, allowing everyone to participate, including those who are driving or drinking non-alcoholic for other reasons.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a sprig of fresh rosemary and a thin slice of ginger to the glass with ice before pouring in the Weißduftig. Both pick up on the spice of the composition and turn the aperitif into a drink perfect for warm evenings.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. He began working with the \"Champagner Bratbirne\" (pear variety) in 1998, and in 2003 he bottled the first PriSecco – the Rotfruchtig. At the request of the catering industry, a light PriSecco was added in 2005 with the Weißduftig. It is the second PriSecco from the manufactory and is now one of the brand's four classics, alongside Rotfruchtig, Rosenzauber, and Apfelsinfonie.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from local orchards, supplied by local farmers. The Swabians call such fruit \"räs\": tart and rich in tannins, and that is exactly what gives a juice its structure. In the Weißduftig, the apple and pear juice come from these meadows, supplemented by juices from grapes, rhubarb, peach, and ginger.\u003c\/p\u003e\n\n\u003cp\u003eAll steps, from the delivery of the fruit to the maturation, processing, composition, and bottling, take place in the manufactory. Only when the fruit, herbs, and lemon verbena harmonize is the carbonation added. According to the manufacturer, all products are guaranteed to be made without chemical additives such as colorings, flavor enhancers, or stabilizers.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eWeißduftig is the bottle for people who are looking for spice rather than lemonade sweetness in a non-alcoholic aperitif. It is perfect for hosts who need a bottle for a reception that everyone will like, and for anyone who enjoys herbs and elderflower. As a gift, it works just as well for people who are currently taking a break from alcohol as it does for friends who don't drink much anyway.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer fruity and red, reach for the \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Rotfruchtig\u003c\/a\u003e, the first PriSecco from 2003. For a light aperitif in organic quality, there is the \u003ca href=\"\/en\/products\/bio-weiss\"\u003eBio Weiß\u003c\/a\u003e; you can find all the manufactory's bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Weißduftig is not suitable for those expecting a bone-dry Brut substitute – it is spicy, but has a noticeable fruit sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHerbs, elderflower, apple, and pear from the Albtrauf – the light PriSecco from Schlat, served pure in a champagne flute or over ice as a bold aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548305432908,"sku":"026MAN210","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-weissduftig-alkoholfrei-freisteller.png?v=1790868096"},{"product_id":"prisecco-rotfruchtig-alkoholfrei","title":"Prisecco Red Fruit Non-Alcoholic","description":"\u003ch2\u003eJörg Geiger PriSecco Red Fruit non-alcoholic. Sparkling non-alcoholic PriSecco with sour cherry, black currant, and elderberry – based on the original 2003 recipe.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger PriSecco Red Fruit non-alcoholic\u003c\/strong\u003e is the first PriSecco from the Jörg Geiger manufactory in Schlat on the Swabian Alb: apple and pear juice from Swabian meadow orchard fruit combined with sour cherry, black currant, elderberry, quince, and lime, sparkling, 0.0% alcohol, 750 ml. Not a Prosecco, not a sparkling wine, not a juice spritzer – a unique composition for an aperitif and a meal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRed Fruit by Jörg Geiger\u003c\/strong\u003e is the PriSecco that started it all. PriSecco is a registered trademark of the manufactory. It refers to a non-alcoholic, sparkling composition based on fruit juices from Swabian meadow orchard fruit, supplemented with herbs, flowers, and spices, and with added carbonation. Jörg Geiger bottled the first PriSecco in 2003. It was this red one, and according to the manufactory, it is still made according to the original recipe today. Imagine the Sunday table in autumn: the saddle of venison is resting, the cranberries are ready, and children, drivers, and grandparents are sitting at the table. From one bottle, you pour everyone the same deep red, sparkling glass. For us, Red Fruit has been one of the top sellers in the Geiger range for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eRed Fruit smells of dense, dark fruit: sour cherry, black currant, and elderberry, plus the fresh note of lime. In the glass, there is a strong red with a fine perlage. On the palate, the fruit remains dark-berry-like. Cherry and currant are at the forefront, the elderberry provides depth. Then the acidity sets in, stimulating and clear. With it comes a slight tartness, which the manufactory attributes to the quince and lime. The fine carbonation keeps the whole thing fresh and carries the fruit through to the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe composition explains this character. Apple juice forms the 50 percent base, with pear juice from meadow orchard fruit added to it. Sour cherry and black currant juice account for eight percent each. Elderberry and quince juice, some lime juice concentrate, and spices round it off. The sweetness comes from the fruits themselves; the ingredient list includes juices, spices, and carbonation. This is why Red Fruit tastes juicy and fruit-forward, while remaining clearly defined thanks to the acidity and the tartness of the quince.\u003c\/p\u003e\n\n\u003cp\u003eAmong the PriSecco varieties, Red Fruit is the dark, berry-type. The white varieties focus on flowers, pear, and herbs, while Red Fruit focuses on cherry and cassis. This makes it a companion for heartier dishes and for the colder season, even if it works just as well chilled in the summer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou drink Red Fruit well-chilled at 8 to 10 °C from a champagne flute. For Jörg Geiger, it is a stimulating aperitif on its own. The first glass upon arrival opens the evening with fruit and acidity instead of alcohol. And everyone at the table toasts with the same drink.\u003c\/p\u003e\n\n\u003cp\u003eFor food, the manufactory recommends fine game dishes with cranberries. This fits because the sour cherry picks up the acidity of the berries and the elderberry adds the dark note of the sauce. A saddle of venison with cranberries, a braised leg of wild boar, or a venison goulash with spaetzle get a glass that can keep up. For dessert, Jörg Geiger mentions a dark chocolate-forest berry dessert. Chocolate and currant are a proven pair, and the carbonation refreshes the palate after every spoonful.\u003c\/p\u003e\n\n\u003cp\u003eA 750 ml bottle is enough for five to six glasses. Once opened, close it with a sparkling wine stopper and put it in the refrigerator; the perlage will last until the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a small bowl of cranberries next to the glass with your game roast and alternate between a spoonful and a sip. You will notice how the sour cherry and black currant pick up and carry the berry acidity.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eRed Fruit comes from the Jörg Geiger manufactory in Schlat at the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the \"Champagner Bratbirne\" (champagne roasting pear). When the first PriSecco was bottled in 2003, the Bratbirnen bore no usable fruit due to a pathogen. According to the manufactory, another old pear variety was used, and that is how Red Fruit was created. In 2007, PriSecco was registered as a trademark, two years before the protected designation of origin \"Prosecco\" according to the manufacturer. Today, the brand includes the four classics Red Fruit, White Scented, Rose Magic, and Apple Symphony, as well as several seasonal editions.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from traditional orchards in the region, supplied by local farmers. These juices bring acidity and tannins and give a sparkling composition structure. A portion of the currants is grown by the Läpple family in Hattenhofen, on about six hectares exclusively for the manufactory. From delivery to ripening and composition to bottling, all steps take place in the manufactory.\u003c\/p\u003e\n\n\u003cp\u003eBecause all PriSeccos are made on a juice basis, the alcohol content is 0.0 percent according to the manufacturer. The bottle has a shelf life of at least 24 months and can therefore be stored well in the cellar as a supply for the holidays. You can taste the fact that there is a trained chef behind the bottle in the acidity and tartness. Both give Red Fruit enough backbone to stand up to a game dish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eRed Fruit is the bottle for tables where some of the guests are abstaining from alcohol. Think of family celebrations, Christmas dinner with game, or a birthday with drivers and pregnant guests at the table. Anyone living alcohol-free gets a glass with character that goes well with food. As a gift, the manufactory's first PriSecco brings its own history with it.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a light counterpart should try the \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco White Scented\u003c\/a\u003e. Organic-quality red fruit, with aronia, tea, and meadowsweet, is offered by the sparkling \u003ca href=\"\/en\/products\/bio-rot\"\u003eOrganic Red\u003c\/a\u003e. You can find all bottles from the manufactory on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Red Fruit is not suitable for those looking for a tart, dry aperitif – it is fruit-forward and noticeably sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSour cherry, black currant, and elderberry according to the 2003 recipe – the red PriSecco from Schlat for game roasts, berry desserts, and toasting at the family table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":57548305596748,"sku":"026MAN200","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-rotfruchtig-alkoholfrei-freisteller.png?v=1790868103"},{"product_id":"fruchtsecco-apfel-quitte","title":"Apple Quince Fruit Secco","description":"\u003ch2\u003evan Nahmen Fruit Secco Apple Quince. Non-alcoholic organic fruit secco made from quince and apple juice – dry, crisp, and finely sparkling.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Fruit Secco Apple Quince\u003c\/strong\u003e is a sparkling organic fruit secco from the van Nahmen fruit press house in Hamminkeln in the Lower Rhine region. It consists of quince juice, apple juice, and carbon dioxide, contains 0% alcohol according to the manufacturer, and comes in a 0.75l sparkling wine bottle. Not a sparkling wine, not an apple soda – a dry aperitif made from pure juice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFruit Secco Apple Quince by van Nahmen\u003c\/strong\u003e is called \"Frucht-Secco Apfel-Quitte Bio\" (Organic Fruit Secco Apple Quince) by the manufacturer. Behind the name lies a cuvée of two direct juices, which only becomes a secco through the added carbon dioxide. The word \"Secco\" is Italian and means dry, which fits this variety particularly well. According to the manufacturer's FAQ, the press house does not add any sugar or water either; there is nothing in the glass but fruit. It is bottled in sparkling wine bottles because van Nahmen explicitly sees this secco as an alternative to sparkling wine. Hardly anyone bites into a raw quince; it is hard and tart. It is precisely this tartness that makes it so valuable in juice: together with the apple, it results in a glass that tastes dry and yet entirely like fruit.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Fruit Secco Apple Quince tastes dry and fruity, with the tart acidity of the quince and the sweet freshness of the apple. It glows golden yellow in the glass, with fine bubbles rising. The nose reveals autumn apples and lemon zest, with a hint of candied ginger behind them. With a little air, quiet notes of jasmine and mint emerge, as described in the manufacturer's tasting notes.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the quince takes over first. It brings acidity and a pleasant tartness reminiscent of the fruit's skin. The apple provides a delicate sweetness underneath and makes the whole thing juicy. The carbonation carries both; it feels fresh rather than harsh. In the finish, the secco remains dry and tart, with the sweetness fading away early. The manufacturer summarizes the profile in two terms: delicate sweetness and crisp tartness.\u003c\/p\u003e\n\n\u003cp\u003eAmong van Nahmen's four fruit seccos, this is, according to the manufacturer, the variety for those who prefer it tarter and drier. Anyone expecting a juicy, sweet fruit soda will find it too intense. For everyone else, it plays a similar role at the table as a dry sparkling wine, just with fruit as the foundation.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eDrink the secco well chilled at 8 to 10 °C (46–50 °F), preferably from a sparkling wine glass. As an aperitif, it opens the evening, and it replaces sparkling wine for toasts. According to the manufacturer, it also pairs well with crustaceans and seafood. Fried shrimp with garlic and parsley are a good example, as is a crab sandwich or a salad with crayfish. The quince acidity acts like a squeeze of lemon over the plate here.\u003c\/p\u003e\n\n\u003cp\u003eThe second stage is the sweet side of the meal. Van Nahmen recommends the secco with fruits and desserts; the tasting note mentions the coffee table with fruit cake and moderately sweet desserts. An apple pie with shortcrust pastry, a plum sheet cake, or a quark cream with stewed pears go well with it. The tart finish clears the palate after every bite. This way, one bottle can accompany an entire non-alcoholic menu: first the shrimp as an appetizer, later the cake with coffee. Thus, a single variety in the fridge is enough for the whole evening.\u003c\/p\u003e\n\n\u003cp\u003eIt is also suitable for Sunday brunch, alongside fruit salad, scrambled eggs, and fresh bread. Keep an opened bottle back in the fridge. According to the manufacturer, consume it within five days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake a covered apple pie in the autumn and place chilled sparkling wine glasses filled with Apple Quince on the coffee table. Apple in the cake, apple in the glass – and the quince ensures it doesn't get too sweet.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apple was at the very beginning of the van Nahmen fruit press house. In 1917, Wilhelm van Nahmen founded the \"Rheinische Apfelkrautfabrik\" (Rhenish Apple Butter Factory) in Hamminkeln and cooked apple and beet syrup during the famine at the end of the First World War. Juice production was added from 1930 onwards under his son of the same name. In 1990, Rainer van Nahmen took over the management. In 2005, Dr. Peter van Nahmen joined the management; today he runs the press house together with his wife, Sabine.\u003c\/p\u003e\n\n\u003cp\u003eThe press house states that it preferably works with fruit from old meadow orchards in the Lower Rhine and Münsterland regions. They press all local fruit themselves. In such orchards, high-trunk trees are loosely distributed in the grassland, often for decades. According to van Nahmen, there are over 200 old fruit varieties in the Lower Rhine region alone, and the press house is committed to their preservation. Since 2007, single-variety juices have been at the core of the range, and these direct juices are also used to create the fruit seccos. Van Nahmen defines the blend anew each year, using selected fruit varieties from that specific vintage.\u003c\/p\u003e\n\n\u003cp\u003eFor the Apple Quince, the press house uses quince and apple juice from controlled organic cultivation. The organic inspection body is DE-ÖKO-007, and the EU organic logo is on the bottle. According to the manufacturer, the secco is also vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Quince Secco is for everyone looking for a dry, sophisticated glass for toasting while abstaining from alcohol. It fits weddings, confirmations, and milestone birthdays, as well as Sunday brunch and festive meals with seafood. It also works well on New Year's Eve alongside sparkling wine bottles when everyone raises their glasses at midnight. As a host, place it next to the sparkling wine so every guest has something suitable in their glass. As a gift, it is a great choice for people who enjoy cooking and would otherwise open white wine. The \u003ca href=\"\/en\/products\/fruchtsecco-traube\"\u003eGrape Fruit Secco\u003c\/a\u003e is fruitier and a bit sweeter. You can find the quince as a still nectar in the \u003ca href=\"\/en\/products\/konstantinopeler-apfelquitte-nektar\"\u003eConstantinople Apple Quince Nectar\u003c\/a\u003e. All the press house's bottles are available on our \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e page. This secco is not suitable as a sweet thirst-quencher for children – it is too dry and tart for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eQuince and apple, sparkling and dry – the non-alcoholic organic fruit secco from Hamminkeln for the first toast and the coffee table.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548309889356,"sku":"020NAH5640","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5640.png?v=1791187119"},{"product_id":"fruchtsecco-traube","title":"Grape sparkling wine cocktail","description":"\u003ch2\u003evan Nahmen Grape Fruit Secco. Non-alcoholic organic fruit secco made from grape juice – mild, fruity, and with a delicate sweetness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Grape Fruit Secco\u003c\/strong\u003e is a sparkling organic fruit secco made from grape juice and carbonation, pressed by the van Nahmen fruit press in Hamminkeln in the Lower Rhine region. According to the manufacturer, it contains 0% alcohol and comes in a 0.75-l sparkling wine bottle. Fruity and mild, with a delicate sweetness – the secco for dessert and cheese courses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Grape Fruit Secco\u003c\/strong\u003e is essentially grape juice in a festive dress. The list of ingredients has exactly two entries: organic grape juice and carbonation. It never turns into wine; according to the manufacturer, no alcohol is produced during the process. The grapes are harvested fully ripe, with the harvest time chosen to ensure their refreshing acidity is preserved. This results in a mild, sweet aroma. The meal is almost over; a piece of Gorgonzola and the remains of the ice cream cake are on the table: now is the moment for this glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Fruit Secco tastes mild and fruity, with a fine sweetness. On the nose, the tasting notes reveal red grapes, rhubarb, and strawberry. Underlying this are hints of vanilla sponge and a caramelized sweetness. The acidity of the grapes keeps the drink fresh, while the perlage makes it lively.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, this is the variety for everyone who prefers things fruity and a little sweeter. If you are expecting a tart, dry sparkling wine substitute, it is better to choose the Apple-Quince variety. Here, the ripe fruit is the center of attention, supported by a fine, consistent perlage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the secco well-chilled at 8 to 10 °C in a sparkling wine glass. It works just as well as an aperitif as it does for a toast. However, its true strength lies at the end of a meal. Van Nahmen recommends it with cheese, as well as with fruits and desserts.\u003c\/p\u003e\n\n\u003cp\u003eThe tasting note becomes specific: Fürst-Pückler ice cream cake with its three layers of chocolate, vanilla, and strawberry. Pair it with blue cheeses like Gorgonzola Dolce or Fourme d'Ambert and sweet fruit desserts. The sweetness in the glass balances the saltiness of the cheese, while the acidity keeps up with the cake. Strawberry-rhubarb pudding with vanilla sauce also picks up directly on the aromas from the nose. For summer, a peach crumble with vanilla ice cream or a fruit salad with melon, grapes, and fresh mint are also excellent choices.\u003c\/p\u003e\n\n\u003cp\u003eKeep an opened bottle well sealed in the refrigerator. According to the manufacturer, it tastes best within five days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e To finish off an evening, prepare a cheese board with Gorgonzola Dolce, pear slices, and a spoonful of honey. Serve with a glass of Grape – sweet meets savory, it's a perfect match.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe van Nahmen fruit press has been based in Hamminkeln since 1917, now in its fourth generation. Dr. Peter van Nahmen has been in management since 2005, and today he runs the company with his wife, Sabine. Under his leadership, the concept of \"juice as an indulgence\" took center stage: juice that tastes of its variety, just like wine. In 2007, the press produced its first pure juice from the Rote Sternrenette apple variety, limited to 7,409 bottles. These direct juices now form the basis for the fruit seccos, bottled with carbonation in sparkling wine bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe Grape variety carries the EU organic seal; the organic inspection body is DE-ÖKO-007. According to the manufacturer, the secco is vegan. You can also sample the seccos on-site at the farm shop in Hamminkeln. From April to December, there is an open fruit juice tasting in the farm kitchen on the second Saturday of every month.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Secco is for everyone who likes a fruity toast without the alcohol. It is suitable for family celebrations, New Year's Eve, coffee gatherings, and the cheese course of a meal. Guests who usually prefer sweet sparkling wine will also enjoy this. For something tarter and drier, try the \u003ca href=\"\/en\/products\/fruchtsecco-apfel-quitte\"\u003eApple-Quince Fruit Secco\u003c\/a\u003e. For a berry-forward profile with red currant and raspberry, there is the \u003ca href=\"\/en\/products\/fruchtsecco-apfel-johannisbeere-himbeere\"\u003eApple-Currant-Raspberry Fruit Secco\u003c\/a\u003e. You can find the complete assortment from \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e with us. It is not recommended for those looking for a tart glass to pair with fish and seafood – it is too sweet for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRipe grapes, fine perlage, delicate sweetness – the non-alcoholic organic fruit secco from Hamminkeln for cheese, ice cream cake, and the final toast of the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548311396684,"sku":"020NAH5641","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5641.png?v=1791187126"},{"product_id":"fruchtsecco-apfel-johannisbeere-himbeere","title":"Fruit Secco Apple Blackcurrant Raspberry","description":"\u003ch2\u003evan Nahmen Fruit Secco Apple Currant Raspberry. A non-alcoholic rosé fruit secco – berry-forward, delicately tart, made for celebrating.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Fruit Secco Apple Currant Raspberry\u003c\/strong\u003e is a non-alcoholic fruit secco from the van Nahmen fruit press house in Hamminkeln on the Lower Rhine. The 0.75l bottle contains apple juice, raspberry juice, and red currant juice, along with carbonation and 0% alcohol according to the manufacturer. Neither sparkling wine nor wine – just fruit and a fine perlage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen's Fruit Secco Apple Currant Raspberry\u003c\/strong\u003e is part of the fruit press house's sparkling aperitif line. At van Nahmen, a fruit secco is a blend of their direct-pressed juices, infused with carbonation. The manufacturer positions it as an alternative to sparkling wine. According to the producer, the sweetness comes solely from the juices; the apple and berries themselves provide around 10 g of sugar per 100 ml. Imagine a birthday party in the afternoon: glasses are set out on the table for everyone, including those who are driving and the children. Since it contains no alcohol, the manufacturer notes that everyone can truly toast together. That is exactly what this bottle is for.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the secco glows a bright rosé. The nose reveals raspberry and red currant, with a trace of rosehip, fresh apple, and a background note of meadow herbs. On the palate, the raspberry brings a berry-forward, springtime freshness. It highlights the juiciness of the apple rather than overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eThe red currant provides the finish. Its delicate acidity rounds out the composition and keeps the subtle sweetness in check. This makes the secco fruity and mild, with a slightly tart edge at the end. Those expecting a sweet soda will be surprised: this fruit secco is refreshing rather than sweet.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe it well-chilled from the refrigerator; 8 to 10 °C is ideal. The manufacturer recommends using sparkling wine glasses to allow the perlage to rise beautifully. Its primary role is as an aperitif: that moment when everyone arrives and holds their first glass.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it pairs well with savory appetizers like Serrano ham and salted almonds. Fruit-based desserts that are not too sweet also work well. Think of berries with yogurt cream, a quark-based dessert with raspberries, or a fruit salad with mint. Conversely, its fine acidity can get lost alongside a cake loaded with cream and sugar.\u003c\/p\u003e\n\n\u003cp\u003eAn opened bottle belongs in the refrigerator and should be consumed within five days. For a larger group, it is best to plan for one bottle to serve four to five glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a bowl of salted almonds next to the glasses. The salt brings the raspberry to the forefront, making the secco taste even fresher.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe van Nahmen fruit press house is located in Hamminkeln on the Lower Rhine, between Bocholt and Wesel. It has been family-run since 1917, and today, Dr. Peter van Nahmen and his wife Sabine manage the private press house in the fourth generation. The company presses the local fruit itself and states that it knows its fruit suppliers personally.\u003c\/p\u003e\n\n\u003cp\u003eRed currants have a long history in Hamminkeln. When Wilhelm van Nahmen began juice production in 1930, red currant nectar was one of the first juices in the company's range. In the fruit secco today, the berry plays a different role: it provides the acidity for a composition of direct-pressed juices. According to the manufacturer, the fruit seccos are composed by vintage from selected fruit varieties to ensure the blend remains consistent every year.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor hosts who want to offer everyone the same glass when toasting. For family celebrations, christenings, and garden parties where children, drivers, and those who choose to abstain from wine can join in the celebration. As a gift, the rosé-colored secco looks great on any gift table. Those who prefer something darker and drier can choose the \u003ca href=\"\/en\/products\/fruchtsecco-apfel-heidelbeere-kirsche\"\u003eFruit Secco Apple Blueberry Cherry\u003c\/a\u003e. For a still and even more intense berry experience, try the \u003ca href=\"\/en\/products\/schwarze-johannisbeere-nektar\"\u003eBlack Currant Nectar\u003c\/a\u003e. You can find the entire range at \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis fruit secco is not suitable for those looking for a tart, dry sparkling wine substitute – it remains fruity and berry-forward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, red currant, and raspberry with a fine perlage – the non-alcoholic fruit secco for the first sip shared with everyone at the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548311429452,"sku":"020NAH5642","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5642.png?v=1791187152"},{"product_id":"frambozen-rhabarbernektar","title":"Raspberry rhubarb nectar","description":"\u003ch2\u003evan Nahmen Frambozen Rhubarb Nectar. Rhubarb nectar from red-stalked varieties – pale pink, fruity, with a tangy acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Frambozen Rhubarb Nectar\u003c\/strong\u003e is a single-variety fruit nectar made from the red-stalked rhubarb varieties The Sutton and Frambozen, pressed in Hamminkeln in the Lower Rhine region. Rhubarb juice, water, and sugar, minimum fruit content 70%, 0.75 l.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrambozen Rhubarb Nectar from van Nahmen\u003c\/strong\u003e sounds like raspberry (\"Frambozen\" is Dutch for raspberry), but there is only rhubarb in the bottle. Frambozen is the name of a rhubarb variety, and together with The Sutton, it forms the basis of this nectar. A nectar is a fruit juice that is blended with water and sugar. This is necessary for rhubarb, as its juice would be far too sour for most people on its own. How much fruit ends up in the glass depends on the acidity. These two red-stalked varieties are naturally mild and delicately aromatic. This allows van Nahmen to work with a minimum fruit content of 70%, which is significantly higher than, for example, their blackcurrant nectar, which contains 33%.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe color already reveals the varieties: The nectar shimmers in a pale pink because the red stalks provide the coloring. On the nose, it is fresh, fruity, and aromatic.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, a tangy acidity takes center stage, which is tamed by the sugar but not hidden. It lingers on the palate and leaves you wanting the next sip. The producer describes the taste as fruity and delicately acidic, with a fine and mild aroma. This makes it more reminiscent of early summer rhubarb compote than sweet lemonade. Anyone who generally avoids sour flavors will find it too fresh on its own and is better off mixing it with water.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIt is best served at 10 to 12 °C. On its own, it makes for a refreshing glass on warm days. As a spritzer, mixed half-and-half with sparkling water, it becomes the thirst-quencher explicitly recommended by the producer.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the producer, the nectar pairs well with saltwater fish, shellfish, salads, and appetizers. The tasting notes list a colorful variety: sushi and sashimi, tempura and teriyaki, but also pizza and pasta. This makes sense, as the acidity of the rhubarb acts like a splash of lemon, keeping fatty or salty dishes feeling fresh. Think of fried shrimp with garlic, a rocket salad with Parmesan, or a pizza with tomatoes and anchovies.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the producer states that the nectar will keep for five days if refrigerated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a Rhubarb Secco, the producer suggests mixing 60% nectar with 40% sparkling wine or Prosecco. Served in a champagne flute, it makes a pale pink aperitif for a summer evening.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe rhubarb comes primarily from the Cologne-Bonn Lowlands and the Lower Rhine. Van Nahmen sources it from partner farmers with whom, according to the press house, they have been working for a long time. According to the producer, the rhubarb is harvested fully ripe. Together with the mild varieties, this forms the foundation for the high fruit content. Short transport routes and personally known suppliers are part of the van Nahmen philosophy.\u003c\/p\u003e\n\n\u003cp\u003eThe press house has been located in Hamminkeln, between Bocholt and Wesel, since 1917. It was founded as an apple butter factory, and juice production was added under Wilhelm van Nahmen starting in 1930. Today, Dr. Peter van Nahmen runs the family business in the fourth generation with his wife, Sabine. Like blackcurrant, apricot, and peach, rhubarb is among the fruits that reach the shelves as nectar.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor anyone who loves rhubarb and wants to enjoy it in their glass outside of the short season. For families looking for a fruity spritzer for the dinner table. And for those who want the perfect glass to accompany rhubarb cake. For hosts who want to offer something fresh alongside sushi or fish. The \u003ca href=\"\/en\/products\/schwarze-johannisbeere-nektar\"\u003eBlackcurrant Nectar\u003c\/a\u003e offers a darker and berry-forward experience. All nectars and juices can be found at \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis rhubarb nectar is not suitable for those looking for a very sweet, mild juice – its acidity is part of its character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed-stalked rhubarb from partner farmers, pressed in Hamminkeln – the pale pink rhubarb nectar for spritzers, sushi, and summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548311494988,"sku":"020NAH5623","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5623.png?v=1791187159"},{"product_id":"konstantinopeler-apfelquitte-nektar","title":"Constantinople Apple Quince Nectar","description":"\u003ch2\u003evan Nahmen Constantinople Apple Quince Nectar. Quince nectar from an heirloom orchard variety – tart-sweet, aromatic, with at least 85% fruit.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Constantinople Apple Quince Nectar\u003c\/strong\u003e is a single-variety quince nectar from Hamminkeln in the Lower Rhine region. It is pressed from the Constantinople apple quince, which grows in old meadow orchards in the Lower Rhine and Münsterland regions. Quince juice, water, and sugar, fruit content at least 85%, 0.75 l.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eConstantinople Apple Quince Nectar by van Nahmen\u003c\/strong\u003e bears a name that is slightly misleading: there is no apple in it. According to the producer, \"apple quince\" merely describes the round, apple-like shape of the fruit. The variety itself originally comes from the eastern Mediterranean. Raw quinces are hard and barely edible, but their juice is intense. To turn it into a beverage, the juice factory mixes the juice with a little water and sugar to create a nectar. Because the fruits are so flavorful, the fruit content remains very high at at least 85%.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe quince is a fruit of contrasts, and this nectar shows both sides. A subtle sweetness meets a tart, fresh acidity. The producer describes its character as dry and aromatic. That is exactly how it comes across in the glass: more like a companion to a meal than a sweet juice.\u003c\/p\u003e\n\n\u003cp\u003eThe aroma carries the typical quince scent that many know from jelly in grandma's pantry. On the palate, the sweetness remains restrained; according to the nutritional information, there are 7.8 g of sugar per 100 ml. The tart note remains present until the very last sip. If you are looking for a fruity-sweet juice for children, an apple juice would be a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the producer, it tastes best pure, at 10 to 12 °C. If you prefer it lighter, mix it 1:1 with sparkling water.\u003c\/p\u003e\n\n\u003cp\u003eIts true strength is revealed at the dining table. The producer compares it to a white Burgundy, and that is how it can be paired. It goes well with freshwater and saltwater fish, crustaceans, chicken, turkey, and veal, ideally prepared in the French style. The tasting note mentions zander, turbot, boiled beef (Tafelspitz), and saltimbocca. Try it with zander in a beurre blanc or with boiled beef and horseradish, as its sweetness balances out the heat. It also pairs well with chicken with tarragon or a veal roast with cream sauce.\u003c\/p\u003e\n\n\u003cp\u003eKeep an opened bottle in the refrigerator and consume it within five days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For Sunday dinner, pour the nectar into white wine glasses instead of juice glasses. This allows the quince aroma to shine, and it makes the table feel more festive.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Constantinople apple quince grows in old meadow orchards and home gardens in the Lower Rhine and Münsterland regions. The trees from which van Nahmen sources the fruit are, according to the producer, many decades old. Their fruit is considered particularly flavorful. The quinces only reach full maturity in mid-October. The juice factory prefers to process fruits from old meadow orchards in this region, and the quince is one of the varieties that still grow there today.\u003c\/p\u003e\n\n\u003cp\u003eThe van Nahmen fruit press in Hamminkeln presses all local fruits itself. It has been family-owned since 1917: Rainer van Nahmen took over management in 1990, and since 2005, Dr. Peter van Nahmen has been running the business in the fourth generation, together with his wife Sabine. Those who visit in person can find the entire range of juices in the farm shop and are welcome to sample them.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor connoisseurs who enjoy a glass with character alongside their plate. And for everyone who loves to cook and bake with quinces in the autumn. For quince lovers who otherwise only know the fruit as jelly or paste. As a gift for an autumn meal, the bottle is a wonderful surprise. The quince is also available sparkling and in organic quality as \u003ca href=\"\/en\/products\/fruchtsecco-apfel-quitte\"\u003eApple Quince Fruit Secco\u003c\/a\u003e. Fresh and delicate pink is the \u003ca href=\"\/en\/products\/frambozen-rhabarbernektar\"\u003eFrambozen Rhubarb Nectar\u003c\/a\u003e. You can find all juices and nectars at \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis quince nectar is not suitable for those who expect a sweet fruit juice – it is tart, dry, and made for the dining table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eConstantinople apple quince from old orchard trees – the tart-sweet quince nectar from Hamminkeln for fish, veal, and Sunday dinner.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548311527756,"sku":"020NAH5605","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5605.png?v=1791187166"},{"product_id":"morellenfeuer-sauerkirschsaft","title":"Morello Cherry Fire Sour Cherry Juice","description":"\u003ch2\u003evan Nahmen Morellenfeuer Sour Cherry Juice. Single-variety direct juice made from sour cherries – dry, delicately tart, and a dining companion comparable to red wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003evan Nahmen Morellenfeuer Sour Cherry Juice\u003c\/strong\u003e is a single-variety direct juice made from the Morellenfeuer sour cherry variety, pressed by the van Nahmen fruit pressery in Hamminkeln, Lower Rhine. The 0.75-liter bottle contains 100% fruit. The cherries are sourced from small-scale farmers in the Aachen region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMorellenfeuer Sour Cherry Juice from van Nahmen\u003c\/strong\u003e shows what a direct juice can do. Direct juice means: The fruit is pressed, and the fresh juice is preserved and bottled. There is no detour through concentrate or dilution. Single-variety also means that there is only one type of cherry in the bottle. The name is fitting: \"Morellen\" is an old word for sour cherries. Van Nahmen mixes acidic fruit like rhubarb or currants with water and sugar to make nectar. In the case of Morellenfeuer, the manufacturer notes that the delicate aroma and mild acidity allow for a pure juice. Sunday brings a roast to the table; adults reach for the red wine, and those who have to drive get water. This bottle is there to fill exactly that gap. For years, it has been one of our most popular juices.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eMorellenfeuer tastes delicately tart and dry, with a subtle sweetness in the background. That is how the manufacturer describes it, and that is how it drinks. The variety bears large fruit with a sweet-sour profile. In the glass, it is above all the freshness that comes through; the sweetness remains restrained and never pushes to the forefront.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this restraint that makes the juice so versatile. It comes across more like a dry red wine than a breakfast juice. The acidity is present, but refined; it runs through the entire sip and keeps the palate alert. A clear cherry note remains at the end, without any sticky sweetness.\u003c\/p\u003e\n\n\u003cp\u003eBecause only one variety and one vintage end up in the bottle, the juice does not taste the same every year. According to the manufacturer, the intensity of the acidity varies from vintage to vintage, depending on what the harvest brings. Anyone expecting a thick, sweet cherry nectar will find it too tart. For everyone else, that is exactly the appeal: a cherry juice with character that reveals itself a little differently each year.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIt is best to use Morellenfeuer in the same way you would a dry red wine. Van Nahmen compares it to a Bordeaux or Chianti when dining. Its ideal serving temperature is 14 to 16 °C (57–61 °F), significantly warmer than other juices. Therefore, take the bottle out of the refrigerator a while before eating. It is most intense when served pure; diluted 2:1 with still water, it becomes lighter and is suitable for lunch.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it goes well with beef, lamb, and game, as well as duck, goose, and mushroom dishes. The cuisine can be German, French, or Mediterranean. The tasting notes mention Christmas goose, Bistecca Fiorentina, and lamb. Think of a goose leg with red cabbage and dumplings, a rack of lamb with rosemary potatoes, or a venison ragout in autumn. The acidity cuts through the fat, and the cherry fruit complements dark sauces. A Bistecca Fiorentina is a thick beef steak, grilled quickly over high heat with rosemary and olive oil. In Tuscany, a red wine is traditionally served with this; here, the cherry juice takes on that role.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with a mushroom risotto or pan-seared porcini mushrooms because it complements earthy flavors with fruit. Once opened, store it in a cool place and consume it within five days, according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a steak from the grill, set wine glasses on the table and pour the Morellenfeuer at room temperature. It shows the most fruit at 14 to 16 °C in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe sour cherries for this juice do not grow in the Lower Rhine, but further south in the Rhineland. Van Nahmen sources them exclusively from small-scale farmers in the Aachen region. The Morellenfeuer variety originated in the 20th century as a cross between the Ostheimer Weichsel and the \"Früheste der Mark\" variety. It ripens a few weeks later than other sour cherry varieties and bears large fruits. The fact that the cherries come from small farms fits the philosophy of the pressery: they state they rely on short transport routes and visit their suppliers regularly.\u003c\/p\u003e\n\n\u003cp\u003ePressing takes place in Hamminkeln. The van Nahmen fruit pressery is a family-run private business that has existed since 1917. Dr. Peter van Nahmen manages it in the fourth generation, together with his wife, Sabine. Under his leadership, single-variety juices were added to the range starting in 2007, following the idea of \"juice as an indulgence.\" Morellenfeuer stands alongside apple varieties like Roter Sternrenette, Cox Orange, or Schöner von Boskoop, and plums like the Stromberger.\u003c\/p\u003e\n\n\u003cp\u003eThe juice is preserved through flash pasteurization. According to the manufacturer, it is heated to 85 °C for about 30 seconds and then cooled rapidly. This keeps the unopened bottle fresh for at least two years. You can find the best-before date on the back of the label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eMorellenfeuer Sour Cherry Juice is for everyone who wants a glass with depth to go with their meal and prefers to forgo alcohol. It pairs well with festive Christmas menus, barbecue evenings, and Sunday roasts with the whole family. It is also practical for hosts: guests who aren't drinking wine get a glass that belongs to the meal. Wine lovers taking a night off will find familiar patterns in it: acidity, fruit, and a dry finish. And the bottle makes a great gift for a goose dinner. The \u003ca href=\"\/en\/products\/stromberger-pflaume-direktsaft\"\u003eStromberger Plum Direct Juice\u003c\/a\u003e is milder and sweeter. For cherry with effervescence, try the \u003ca href=\"\/en\/products\/fruchtsecco-apfel-heidelbeere-kirsche\"\u003eFruit Secco Apple Blueberry Cherry\u003c\/a\u003e. You can find all juices and seccos on our \u003ca href=\"\/en\/collections\/hersteller-van-nahmen\"\u003evan Nahmen\u003c\/a\u003e page. This juice is not suitable as a sweet thirst-quencher for in-between – it is too dry for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne sour cherry variety, 100% direct juice, as dry as a red wine – the cherry juice from Hamminkeln for goose, lamb, and game.\u003c\/em\u003e\u003c\/p\u003e","brand":"van Nahmen","offers":[{"title":"750 ml","offer_id":57548311560524,"sku":"020NAH5615","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/020NAH5615.png?v=1791187174"},{"product_id":"hibiskus-spritz-alkoholfrei","title":"Hibiscus Spritz - non-alcoholic","description":"\u003ch2\u003eDr. Jaglas Hibiscus Spritz. Non-alcoholic spritz made from tart hibiscus and dealcoholized sparkling Riesling – ready-mixed in a 750 ml bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas Hibiscus Spritz\u003c\/strong\u003e is a ready-to-drink non-alcoholic aperitif from Berlin: half dealcoholized sparkling Riesling from the VDP winery Leitz in the Rheingau, combined with hibiscus flower infusion, orange juice, sugar, natural flavors, and carbonation, 0.0% vol, 750 ml. No measuring tonic, no crushing ice, no checking recipes – open, pour, enjoy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHibiscus Spritz by Dr. Jaglas\u003c\/strong\u003e solves the problem that every aperitif evening with guests faces: someone is stuck in the kitchen, mixing and measuring, searching for a lime, while the others are already seated. This bottle makes that unnecessary. The Tart Hibiscus, the best-selling bottle from the Berlin manufacturer in our shop, is here already married with a fine-bubbled, dealcoholized Riesling sparkling wine – chilled into a wine glass, and the evening begins for everyone at the same time.\u003c\/p\u003e\n\n\u003ch3\u003eTart like the hibiscus, fresh like a Riesling, quieter than both\u003c\/h3\u003e\n\n\u003cp\u003eThe Hibiscus Spritz tastes first of hibiscus blossom, tart and floral, then the acidity of the Riesling follows, making the drink lean. The carbonation is fine, the sweetness is restrained – 7.4 grams of sugar per 100 milliliters, less than in most lemonades. A hint of orange lingers in the finish, along with the bitterness contributed by a tonic aroma in the recipe.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a light, clear red, lighter than the pure hibiscus because the sparkling wine makes up half of the bottle. The taste comes from flower infusion and natural flavors; this is typical for a ready-mixed spritz and is stated on the label. If you prefer your drink stronger and want to mix it yourself, use the \u003ca href=\"\/en\/products\/herber-hibiskus-san-aperitivo-alkoholfrei\"\u003eTart Hibiscus\u003c\/a\u003e in the 500 ml bottle and mix it with tonic – the Spritz is the light, ready-to-serve version of it.\u003c\/p\u003e\n\n\u003ch3\u003eIce-cold into a wine glass, nothing else needed\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle comes straight from the fridge into a wine glass, no ice, no ingredients needed. If you like, add a slice of orange or a few raspberries; the drink can barely handle more before the blossom is overshadowed. 750 ml is four to five glasses – an aperitif for a group sitting on the balcony on a Friday evening.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with the same things as the regular Hibiscus: goat cheese, dark chocolate, figs, nuts, a platter with salami and olives. As a sundowner after a barbecue, when half the guests are leaving, it is the bottle that everyone can drink. And those who prefer the citrusy side will find its yellow counterpart in the \u003ca href=\"\/en\/products\/san-limello-spritz-alkoholfrei\"\u003eSan Limello Spritz\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Once opened, the spritz loses carbonation like any sparkling wine – finish the bottle the same evening or keep it in the fridge with a sparkling wine stopper until the next day.\u003c\/p\u003e\n\n\u003ch3\u003eBerlin herbalism meets Rheingau Riesling\u003c\/h3\u003e\n\n\u003cp\u003eDr. Jaglas is a Berlin manufactory located at Choriner Straße 40, originating from a family of pharmacists who have been using monastery recipes, classic compendiums, and herbalism for decades to create high-proof and non-alcoholic herbal specialties. The Tart Hibiscus is their non-alcoholic aperitif with hibiscus blossom, elderberry, and a smoky finish – and it is the base for this Spritz.\u003c\/p\u003e\n\n\u003cp\u003eThe second part comes from the Rheingau: dealcoholized Sparkling Riesling from the VDP winery Leitz, a winery known for non-alcoholic wine and sparkling wine. In winemaker Johannes Leitz, Christina Jagla found a partner for exactly this part of the bottle. Both combined create a spritz where the blossom and the Riesling stand on equal footing in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eThe aperitif for hosts who want to sit at the table themselves\u003c\/h3\u003e\n\n\u003cp\u003eThe Hibiscus Spritz is the bottle for everyone who has guests and wants to join in the drinking instead of mixing: for barbecues, garden parties, or a reception before a birthday dinner. As a gift, it is the perfect offering for people who live alcohol-free but still want to have a glass for toasting – an aperitif that tastes like something and comes from the same manufactory as the elixirs on our \u003ca href=\"\/en\/collections\/hersteller-dr-jaglas\"\u003eDr. Jaglas page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Spritz is not suitable for those who expect a strong, sweet drink – it is light, tart, and dry, closer to a Riesling than to a lemonade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTart hibiscus and dealcoholized Riesling, ready-mixed – the non-alcoholic spritz from Berlin for the evening when no one wants to be stuck in the kitchen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"750 ml","offer_id":57548319064396,"sku":"024JAG7511","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/hibiskus-spritz-alkoholfrei-freisteller.png?v=1790868132"},{"product_id":"san-limello-spritz-alkoholfrei","title":"San Limello Spritz - non-alcoholic","description":"\u003ch2\u003eDr. Jaglas San Limello Spritz. Alcohol-free lemon spritz made with San Limello and dealcoholized Sparkling Riesling – pre-mixed in a 750 ml bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas San Limello Spritz\u003c\/strong\u003e is a ready-to-drink alcohol-free aperitif from Berlin: half dealcoholized Sparkling Riesling from the VDP winery Leitz in the Rheingau, combined with lemon and lime juice, sugar, natural flavors, and carbonation, 0.0% vol, 750 ml. No mixing, no measuring, no need to have tonic on hand – chill, open, pour.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSan Limello Spritz by Dr. Jaglas\u003c\/strong\u003e is the bottle sitting in ice water next to the grill in summer. The guests arrive, half of them are driving later, and instead of a round of lemonade, they get a wine glass with ice and a yellow, sparkling spritz that tastes of lemon and Riesling. Someone asks what it is. The answer: the Limello from Berlin, with a sparkling wine from the Rheingau from which the alcohol has been removed. The rest of the evening goes just like it would with a Limoncello Spritz – except that everyone can drive home at the end.\u003c\/p\u003e\n\n\u003ch3\u003eLemon and lime up front, Riesling behind, dry on the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe Limello Spritz tastes first of lemon and lime, fresh and tart, then the acidity of the Riesling takes over and keeps the drink lean. The sweetness remains in the background – 7.9 grams of sugar per 100 milliliters, significantly less than in a lemon soda. The finish features a subtle bitterness from the tonic aroma that is part of the recipe, and the carbonation is as delicate as in a sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a light yellow, paler than the pure Limello because the wine makes up half the bottle. The herbs of the Limello – ginger, thyme, honey, chili – are quieter here than in the 500 ml bottle; the spritz is the light version. Those who want the full herbal distillate and their own dosage should choose the \u003ca href=\"\/en\/products\/san-limello-alkoholfrei\"\u003eSan Limello\u003c\/a\u003e and mix it with tonic or alcohol-free sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eCold in a wine glass, on ice, with a slice of lemon\u003c\/h3\u003e\n\n\u003cp\u003eDr. Jaglas recommends the spritz well chilled in a wine glass with ice cubes – a slice of lemon or a sprig of mint are a nice touch, but nothing else is needed. 750 ml yields four to five glasses. As a base for a punch, it works well with lemon slices, mint, and berries in a pitcher; a splash of tonic stretches it for a larger group.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with light dishes: grilled fish, shrimp, a salad with goat cheese, melon with ham, or a plate of antipasti. Before a fish dinner, it is the aperitif that primes the palate for lemon. And for those who prefer something tart and red, the \u003ca href=\"\/en\/products\/hibiskus-spritz-alkoholfrei\"\u003eHibiscus Spritz\u003c\/a\u003e is the counterpart from the same series.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A glass with two ice cubes and three raspberries – the berries give the spritz a delicate pink hue, and the lemon gets a second fruit to accompany it. Once opened, store chilled with a sparkling wine stopper and finish the next day.\u003c\/p\u003e\n\n\u003ch3\u003eChristina Jagla and Johannes Leitz: Lemon from Berlin, Riesling from the Rheingau\u003c\/h3\u003e\n\n\u003cp\u003eDr. Jaglas is a Berlin-based manufactory located at Choriner Straße 40, originating from a family of pharmacists who have used monastic recipes, classic compendiums, and herbal lore for decades to create high-proof and alcohol-free herbal specialties. San Limello is Christina Jagla’s alcohol-free answer to Limoncello – featuring a lemon infusion and an herbal distillate based on the house’s pharmacy tradition.\u003c\/p\u003e\n\n\u003cp\u003eFor the spritz, she brought winemaker Johannes Leitz on board, whose VDP winery in the Rheingau is known for alcohol-free wine and sparkling wine. His dealcoholized Sparkling Riesling makes up half of the bottle and contributes the acidity and perlage that turn the Limello from an aperitif concentrate into a finished drink. Two houses, two regions, one bottle.\u003c\/p\u003e\n\n\u003ch3\u003eThe spritz for summer parties, weddings, and tables with designated drivers\u003c\/h3\u003e\n\n\u003cp\u003eThe Limello Spritz is the bottle for occasions where many people are holding a glass and some of them are driving: weddings, garden birthdays, baptisms, summer association parties. As a gift, it is a great choice for Italy lovers and anyone living alcohol-free who wants something other than juice in their glass when making a toast. All the manufactory's aperitifs and elixirs can be found on our \u003ca href=\"\/en\/collections\/hersteller-dr-jaglas\"\u003eDr. Jaglas page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe spritz is not suitable for those expecting a sweet, syrupy drink – it is dry, tart, and light, closer to a Riesling than to a soda.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLimello and dealcoholized Riesling, pre-mixed – the alcohol-free lemon spritz from Berlin for the summer evening when everyone is driving home.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"750 ml","offer_id":57548321161548,"sku":"024JAG7512","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/san-limello-spritz-alkoholfrei-freisteller.png?v=1790868138"},{"product_id":"wintercuvee-alkoholfrei","title":"Winter Cuvée non-alcoholic","description":"\u003ch2\u003eJörg Geiger non-alcoholic winter cuvée. A warm cuvée of dealcoholized Merlot and perry pear – dark fruit, finely spiced, with noticeable tannins.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger non-alcoholic winter cuvée\u003c\/strong\u003e is a warm winter drink from Schlat in the Swabian Alb: dealcoholized red wine made from Merlot and Cabernet Sauvignon, dealcoholized perry, pear, cherry, and blueberry juice, honey, herbs, and spices, under 0.5% vol, 750 ml. Not a children's punch, not a ready-made mulled wine – a cuvée for 55 to 60 °C.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger's non-alcoholic winter cuvée\u003c\/strong\u003e is called \"Cuvée d'Hiver\" by the producer and is intended to be enjoyed warm. The base consists of 72% dealcoholized red wine, 80% of which is Merlot and 20% Cabernet Sauvignon. This is blended with 12% dealcoholized perry and 6% pear juice, as well as sour cherry, sweet cherry, and blueberry juice, honey, herbs, and spices. Dealcoholized means that the alcohol is removed from a fully fermented wine, while the fruit and tannins remain. According to the manufacturer, the current bottling has been further refined, with more wine character and a finer spice structure. An evening in December, mist hanging over the Alb outside, and something steaming in the mug that smells of red wine and pear.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose features dark fruit: black cherry, elderberry, and ripe plum. Added to this are dried herbs, star anise, cinnamon, and a hint of violet. On the palate, the cuvée is soft but with a noticeable structure – velvety and finely spiced, supported by a harmonious acidity and mineral depth.\u003c\/p\u003e\n\n\u003cp\u003eThe tannins from the Bordeaux varieties remain perceptible, even though the alcohol content is below 0.5% vol. With 5.4 g of sugar per 100 ml, it remains tart and fruity rather than sweet; the sweetness comes from the juices and honey. If you are expecting a sweet punch with strong cinnamon, you will find red wine character with tannin here instead.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\u003c!--nl--otic warm, do not boil: The manufacturer's recommendation is 55 to 60 °C, as boiling distorts the delicate aromas. Heat the cuvée slowly in a pot, stir briefly or swirl gently before serving, and pour into heat-resistant glasses or mugs. One bottle is enough for about five 150 ml cups.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer does not provide a specific food pairing recommendation here. We like to serve the cuvée with things that also go well with red wine: a piece of spicy mountain cheese, walnuts, roasted chestnuts, or a plate of gingerbread. For a home Christmas market, a pot on the stove and a pitcher on the table are all you need.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a thin slice of orange or a cinnamon stick in the mug. The spices are already in the cuvée; a fresh accent on top is sufficient.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eRed wine and pear come together here; in the subtitle, the manufacturer calls it \"with Merlot \u0026amp; perry pear.\" The Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger, a trained chef, took over his parents' inn, the Lamm, in 1997 at the age of 22 and began working with the \"Champagner Bratbirne\" (pear variety) a year later. Old pear varieties have been a staple of the assortment ever since, from sparkling wine to the non-alcoholic PriSecco. From delivery to bottling, all work steps remain within the manufactory.\u003c\/p\u003e\n\n\u003cp\u003eSince 2023, the manufactory has been dealcoholizing wines in its own facility for the GRAD°WANDERUNG line and refining them with juices, herbs, and spices. The winter cuvée follows the same principle, intended for the cold season and for the mug rather than the wine glass.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée is for anyone who wants to drink something warm with wine character in winter. It is suitable for driving guests, an Advent evening during the week, or at the fire pit in the garden. For a still version to serve with food, there is the \u003ca href=\"\/en\/products\/edition-lamothe-alkoholfrei\"\u003eEdition Lamothe\u003c\/a\u003e, a still red wine made from dealcoholized Cabernet Sauvignon and Merlot. You can find more bottles from the manufactory on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cuvée contains sulfites and honey and is therefore not vegan. It is not suitable for those looking for a sweet, fruity children's punch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDealcoholized Merlot, perry pear, and winter spices, warm in the mug – the non-alcoholic cuvée for cold evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003302510924,"sku":"026MAN20457","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wintercuvee-alkoholfrei-freisteller.png?v=1790868378"},{"product_id":"aecht-bitter-alkoholfrei","title":"Aecht Bitter non-alcoholic","description":"\u003ch2\u003eJörg Geiger Aecht Bitter non-alcoholic. Sparkling bitter aperitif based on pear juice with Green Hunting Pear, gooseberry, and wormwood – tart, fresh, and long.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Aecht Bitter non-alcoholic\u003c\/strong\u003e is a sparkling aperitif from Schlat at the foot of the Swabian Alb. It is based on 60% pear juice, characterized by the tannin-rich juice of the Green Hunting Pear (Grüne Jagdbirne), with added gooseberry and quince juice, wormwood, yarrow, as well as orange, acacia, and elderflower blossoms. 0.0% alcohol, 750 ml. Not a sparkling wine, not a bitter liqueur – a tart, juice-based aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAecht Bitter by Jörg Geiger\u003c\/strong\u003e is a pear juice-based beverage with herbs and spices, as stated on the label. Behind it lies an original composition that makes bitterness its theme. Nothing is fermented: juices, blossoms, and herbs are combined and carbonated. The star is the Green Hunting Pear, also known as the Metzer culinary pear. It is tart and so rich in tannins that it was once used as a \"clarifying pear\" to settle fruit wines. In Swabian, this astringent character is called \"räs.\" The producer describes it as an alcohol-free commitment to the bitter note.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals tart herbal notes and wormwood, accompanied by the scent of white and yellow blossoms. Orange blossom, acacia, and elderflower provide the floral notes, while yarrow and wormwood provide the spice.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, there is first a brief, pear-like fruit sweetness. Then a refreshing acidity takes over, carried by the red gooseberry. In the mid-palate, fine bitter notes emerge, building up into the long finish. The wormwood is sparingly dosed, at 0.002 percent according to the manufacturer. The bitter note is built from the tannins of the Hunting Pear, yarrow, and wormwood. The 7 grams of sugar per 100 milliliters come from the juices.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for fruit and sweetness in an aperitif will find it too severe. However, it is not as bitter as the name suggests.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eDrink this bitter aperitif well-chilled at 8 to 10 °C in a champagne flute as a tart aperitif before a meal. At the table, it belongs in a white wine glass, paired with poached white fish in light sauces – this is the manufacturer's recommendation. The acidity of the gooseberry and the fine bitter note provide a fresh counterpoint to the mild fish, similar to a dry white wine.\u003c\/p\u003e\n\n\u003cp\u003eAs a mixed drink, the manufacturer suggests two variations in a tumbler: with 4 cl of \"Don't call me Gin\" or with 4 cl of \"WEHMUT\" apple vermouth wine. Both drinks then contain alcohol and are intended for adults only.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the non-alcoholic aperitif, use a glass with ice, Aecht Bitter, and a slice of orange. The orange blossom in the drink and the peel in the glass echo each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the Champagne culinary pear, and in 2003, he bottled the first PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow fruit: old, often tart apple and pear varieties from traditional orchards in the region, supplied by local farmers. The Green Hunting Pear is one of them, an old native perry pear. The manufactory also counts wormwood and yarrow among the meadow and forest herbs it works with. All steps from delivery to bottling take place in the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for anyone who drinks tonic water straight, likes grapefruit, and seeks a tart profile in an aperitif. It suits an evening after work during the week, a fish dinner with guests who are driving, and the home bar as a filler for bitter drinks.\u003c\/p\u003e\n\n\u003cp\u003eFor mixes with alcohol, there is the \u003ca href=\"\/en\/products\/wehmut-apfelwermutwein\"\u003eapple vermouth wine\u003c\/a\u003e from the same producer or the apple brandy \u003ca href=\"\/en\/products\/dont-call-me-gin\"\u003eDon't call me Gin\u003c\/a\u003e. You can find more information on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Aecht Bitter is not suitable for those who expect a fruity-sweet sparkling wine substitute.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGreen Hunting Pear, gooseberry, and wormwood, sparkling and non-alcoholic – the tart aperitif by Jörg Geiger for those who appreciate bitterness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003302740300,"sku":"026MAN203","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aecht-bitter-alkoholfrei-freisteller.png?v=1790868385"},{"product_id":"prisecco-mirabellengold-alkoholfrei","title":"Prisecco Mirabelle Gold non-alcoholic","description":"\u003ch2\u003eJörg Geiger PriSecco Mirabellengold non-alcoholic. Seasonal PriSecco made from mirabelle plums and apples – full-bodied, with lemon verbena, also delicious served warm.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger PriSecco Mirabellengold non-alcoholic\u003c\/strong\u003e is a seasonal edition from the PriSecco brand in Schlat on the Swabian Alb: mirabelle plum juice with apple juice from Swabian meadow orchard fruit, cucumber and ginger juice, lemon verbena, herbs, and spices, 0.0% vol, 750 ml. Not a sparkling wine, not a liqueur – a sparkling autumn aperitif made from juice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePriSecco Mirabellengold by Jörg Geiger\u003c\/strong\u003e is one of the manufacturer's seasonal PriSeccos. PriSecco is a registered trademark for non-alcoholic, sparkling compositions based on fruit juices from Swabian meadow orchards, refined with herbs, blossoms, and spices, and with added carbonation – according to the manufacturer, it contains 0.0% alcohol. In addition to the four classics, there are editions linked to the seasons: Frühlingsduft (Spring Scent), Sommerbirne (Summer Pear), Mirabellengold (Mirabelle Gold), and Winterbirnentraum (Winter Pear Dream). Mirabellengold belongs to autumn, when the small, golden-yellow plums are ripe. And it has a special feature: you can also drink it warm.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose opens with the fresh, clear scent of lemon verbena. This is followed by the lush fruit notes of the mirabelle, delicately underscored by the ethereal freshness of rosemary and tarragon.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, Mirabellengold is full-bodied and round, with delicate bitter almond notes and a slightly sweet finish. More than half of the bottle is mirabelle juice, and you can taste it. The apple juice from the meadow orchards adds acidity, while cucumber and ginger juice provide freshness and a subtle piquancy. By using vegetable juice, the manufacturer is following a trend they have announced for their recipes: in the future, a proportion of selected vegetable juices will supplement the PriSeccos. In the glass, however, the mirabelle remains the centerpiece – golden, ripe, and with the typical fragrance of the small plum.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe Mirabellengold chilled at 8 to 10 °C in a sparkling wine glass as an aperitif before an autumn meal or for a toast in the afternoon. It also pairs well with fruity-sweet desserts, such as apricot dumplings or a piece of Brillat-Savarin with apricot chutney, where the bitter almond note meets the creamy rind.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger himself recommends the second variation: warm. To do this, place the unopened bottle in a 55 °C water bath for 30 minutes. Then, open it carefully with a cloth napkin, as warm carbonation creates more pressure. You are then left with a warm, sparkling aperitif in your glass that smells of mirabelle, verbena, and herbs. According to the manufacturer's recommendation, a warm mirabelle crumble goes perfectly with it – fruit with fruit, warm with warm.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Measure the 55 °C with a kitchen thermometer and maintain it by adding a little hot water. Keep the bottle sealed until it comes out of the bath, and hold the napkin firmly over the cork when opening.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, at the age of 22 in 1997 and bottled his first PriSecco in 2003. The raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from local meadow orchards, supplied by farmers in the surrounding area.\u003c\/p\u003e\n\n\u003cp\u003eIn Mirabellengold, the apple juice comes from these meadows, but the mirabelle plays the starring role. Because the ingredients are tied to their harvest time, this edition is bottled only once a year, in late autumn. All steps from delivery to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eMirabellengold is the bottle for people who enjoy baking in the autumn and want something in their glass that pairs perfectly with a crumble or plum cake. The warm version makes it a conversation piece among guests – a warm PriSecco surprises even those who are already familiar with the manufactory.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for an apple-based PriSecco for year-round enjoyment, choose \u003ca href=\"\/en\/products\/prisecco-apfelsinfonie-alkoholfrei\"\u003ePriSecco Apfelsinfonie\u003c\/a\u003e. For a bright, herbaceous, and spicy aperitif, \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e is available; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Mirabellengold is not suitable for those looking for a tart, dry aperitif – it is full-bodied and has a sweet finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMirabelle, lemon verbena, and meadow orchard fruit – the seasonal PriSecco from Schlat, ice-cold as an aperitif or warm with a crumble.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003303264588,"sku":"026MAN206","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-mirabellengold-alkoholfrei-freisteller.png?v=1790868393"},{"product_id":"prisecco-fruehlingsduft-alkoholfrei","title":"Prisecco Spring Scent non-alcoholic","description":"\u003ch2\u003eJörg Geiger Prisecco Spring Scent non-alcoholic. Seasonal PriSecco with strawberry, rhubarb, woodruff, and elderflower – sparkling and fruit-sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Prisecco Spring Scent\u003c\/strong\u003e is the spring edition of the PriSecco from Schlat on the Swabian Jura: 70% apple juice from Swabian meadow orchard fruit, 25% strawberry juice, rhubarb and blueberry juice, woodruff, elderflower, and spices. It has 0.0% vol and comes in a 750 ml bottle. Not a Prosecco, not a sparkling wine, not a strawberry soda – a sparkling seasonal aperitif for the first warm days.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePriSecco Spring Scent by Jörg Geiger\u003c\/strong\u003e belongs to the registered trademark PriSecco. The term stands for a non-alcoholic, sparkling composition based on fruit juices from Swabian meadow orchard fruit, supplemented by herbs, blossoms, and spices with added carbonation. In addition to the four classics, the manufacturer bottles seasonal editions, and the Spring Scent is the first of the year. It is bottled once in the spring when strawberries, woodruff, and elderflowers are available. Because the strawberry goes into the bottle without preservatives, the manufacturer recommends enjoying the Spring Scent within 6 months.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: lush strawberry, herbaceous woodruff, long sweet finish\u003c\/h3\u003e\n\n\u003cp\u003eEven as you pour it, the Spring Scent gives off a lush aroma of sweet strawberries. Added to this are the herbaceous tone of woodruff and the fragrant note of elderflower – a glass that smells like May.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, ripe, fresh apple meets the fruit sweetness of the strawberries. The mid-palate is floral, the finish lush, long, and sweet. The acidity comes from the apple, and here a juice that the organic version does not have helps: rhubarb reinforces the malic acid and keeps the sweetness in balance. According to the manufacturer, there are 9.4 g of sugar in 100 ml, all from the juices.\u003c\/p\u003e\n\n\u003cp\u003eIf you see fine precipitates at the bottom of the bottle: the oxalic acid of the rhubarb reacts with the calcium in the apple. The manufacturer calls this a sign of naturalness.\u003c\/p\u003e\n\n\u003ch3\u003eUse: solo as an aperitif, with fresh strawberries and rhubarb desserts\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the Spring Scent solo as an aperitif, with fresh strawberries, and as a companion to desserts with rhubarb. That makes for a whole afternoon in the garden: first a glass to arrive, then strawberry cake or rhubarb compote with vanilla sauce, and the Spring Scent stays on the table.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled at 8 to 10 °C in a sparkling wine glass. There, the fine perlage remains lively, and the strawberry scent collects above the glass. After opening, the bottle should be kept sealed in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a halved strawberry and a leaf of fresh mint in the glass before you pour. The fruit absorbs the carbonation and rises slowly to the top; the mint pairs well with the woodruff.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: apple from the Albtrauf, woodruff and elder from light forest clearings\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Jura. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, in 1997 at the age of 22 and began working with the Champagne Bratbirne pear in 1998. In 2003, he bottled the first PriSecco, the Red Fruity. The Spring Scent was added as a seasonal edition.\u003c\/p\u003e\n\n\u003cp\u003eThe apple juice comes from Swabian meadow orchard fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers in the surrounding area. For the Spring Scent, the manufacturer mentions the Boskoop, among others. Woodruff and elder grow in light forest clearings. All steps from delivery to bottling take place in the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: spring guests, garden coffee, and anyone who likes to toast with strawberries\u003c\/h3\u003e\n\n\u003cp\u003eThe Spring Scent is the bottle for the first weeks of the year when it is worth moving the table back outside. Communion and confirmation, Mother's Day, the birthday coffee in the garden – wherever children and adults toast with the same glass. Those looking for the slimmer organic version should choose the \u003ca href=\"\/en\/products\/prisecco-bio-fruehlingsduft-alkoholfrei\"\u003ePriSecco Organic Spring Scent\u003c\/a\u003e; the entire assortment is on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Spring Scent is not suitable for those looking for a tart, dry aperitif – it is fruity and sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eStrawberry, rhubarb, and woodruff, bottled once a year – the seasonal PriSecco for spring at the garden table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003304378700,"sku":"026MAN202","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-fruehlingsduft-alkoholfrei-freisteller.png?v=1790868414"},{"product_id":"edition-lamothe-alkoholfrei","title":"Lamothe Edition non-alcoholic","description":"\u003ch2\u003eJörg Geiger Edition Lamothe non-alcoholic. Dealcoholized Bordeaux red wine made from Merlot and Cabernet Sauvignon – unfiltered, full-bodied, smoky.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Edition Lamothe non-alcoholic\u003c\/strong\u003e is a still, non-alcoholic red wine accompaniment from the cidery in Schlat at the Swabian Alb: dealcoholized Merlot and Cabernet Sauvignon from Bordeaux, refined with damson, cherry, blackcurrant, and blackberry juice, herbs, blossoms, and spices, under 0.5% vol, 750 ml. Not grape juice, not a red wine spritzer – a glass for hearty dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEdition Lamothe by Jörg Geiger\u003c\/strong\u003e is a dealcoholized wine that the producer includes in its GRAD°WANDERUNG line. The principle: Alcohol is gently removed from a dry wine, after which the cidery refines it with fruit juices, herbs, blossoms, and spices. It is labeled as an \"aromatized non-alcoholic beverage with dealcoholized wine,\" with residual alcohol at approximately 0.4% vol. The wine comes from France, from Bordeaux: 80 percent Merlot, 15 percent Cabernet Sauvignon. And it is bottled unfiltered so that the tannins remain in the glass. That is the difference you feel with the first sip: structure, just like a red wine has.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose shows smoky nuances with aromas of ripe black cherries, plums, and blackberries. The bouquet is dark and deep, more autumn than summer. If you let the glass sit for a while, the blackberry and plum aromas become more prominent.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is full-bodied and dry, with spicy notes and soft tannins. With 0.9 grams of sugar per 100 milliliters, it remains clearly dry, and the acidity is 5.7 grams per liter. The dealcoholized wine makes up 90 percent of the bottle, with the juices of damson, cherry, blackcurrant, and blackberry making up the small remainder – along with herbs, blossoms, spices, and vegetable glycerin.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends it with grilled lamb, hearty roasts, aged hard cheese, and mushroom dishes. These are the dishes that would otherwise be served with a Bordeaux, and the tannins here keep pace. For a vegetarian option, it pairs well with a mushroom ragout with bread dumplings or a hearty lentil stew.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 14 to 16 °C (57–61 °F); according to the producer, the glass of choice is a Burgundy glass with its wide bowl. Because it is unfiltered, it is worth letting the bottle stand upright for a few hours before opening and pouring slowly. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur Tip:\u003c\/strong\u003e Place lamb chops with rosemary and garlic on the grill and finish by grating some aged mountain cheese over roasted mushrooms. Two dishes, one bottle – this shows how versatile this accompaniment is.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger cidery is located in Schlat on the edge of the Swabian Alb. Jörg Geiger is a trained chef and has been making non-alcoholic beverages from Swabian meadow fruit since 2003. Since 2023, he has been dealcoholizing wine in the company's own facility using vacuum distillation at low temperatures; the aromas are recovered and partially added back.\u003c\/p\u003e\n\n\u003cp\u003eThe edition shares its name with Château Lamothe, a winery in the Côtes de Bourg appellation on the Gironde, which the producer features on its website and where regenerative agriculture is practiced. Whether the wine in this edition comes from there is not stated on the product page; it simply states Merlot and Cabernet Sauvignon from Bordeaux. In Schlat, the process of dealcoholization, refining with juices, herbs, and spices, and bottling without filtration follows.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for people who are used to a strong red with their roast and currently want to stay alcohol-free. It is perfect for Sunday dinner with lamb, a cheese board after the meal, and a barbecue evening in the autumn.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something more delicate, try the \u003ca href=\"\/en\/products\/37-grad-pinot-noir-alkoholfrei\"\u003e37° Pinot Noir\u003c\/a\u003e with cherry and raspberry. For something opulent and Mediterranean, there is the \u003ca href=\"\/en\/products\/gradwanderung-36-grad-grenache-alkoholfrei\"\u003eGRAD°WANDERUNG 36 Grad Grenache\u003c\/a\u003e; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Edition Lamothe is not suitable for those looking for a light, fruity-sweet red – it is dry, tannic, and robust.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMerlot and Cabernet Sauvignon from Bordeaux, unfiltered and dealcoholized – the robust, non-alcoholic red wine accompaniment from Schlat for lamb, roasts, and cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003305394508,"sku":"026MAN20455","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/edition-lamothe-alkoholfrei-freisteller.png?v=1790868435"},{"product_id":"teasecco-rose-alkoholfrei","title":"Teasecco Rosé non-alcoholic","description":"\u003ch2\u003eJörg Geiger Teasecco Rosé non-alcoholic. Sparkling TeaSecco made from dealcoholized Chardonnay and plum wine with hibiscus tea – floral, delicate, and long.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Teasecco Rosé non-alcoholic\u003c\/strong\u003e is a sparkling TeaSecco from the Jörg Geiger manufactory in Schlat on the Swabian Alb: dealcoholized Chardonnay and plum wine with hibiscus, black, green, silver needle, and rooibos tea, apple and pear juice from Swabian meadow orchards, peach, and ginger, 0.0% vol, 750 ml. Not a fruit tea, not a rosé wine – a meal companion with tea as its backbone.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTeasecco Rosé by Jörg Geiger\u003c\/strong\u003e belongs to the manufactory's own TeaSecco line. Here, tea provides a significant portion of the structure, together with dealcoholized wine. The base is dealcoholized wine, accounting for a good half of the bottle. This consists partly of Chardonnay and partly of plum wine. Hibiscus tea provides color and floral scent, while the remaining teas contribute tartness and depth. Juices, herbs, blossoms, spices, and carbonation round it out. A long evening with friends, grilled vegetables, lentil salad, and hummus on the table: a pink, sparkling glass that goes along with everything until the end.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe nose reveals floral aromas of hibiscus and tart notes of rooibos tea. In between lie deeply fruity nuances of plum, which elegantly round off the bouquet. On the palate, it is elegant and delicate. Sweetness and acidity play subtly with one another; neither side pushes to the forefront. The finish is long, with a fruity aftertaste.\u003c\/p\u003e\n\n\n\u003cp\u003eThe plum provides the dark fruit, the Chardonnay the clear wine structure. The five tea varieties add tartness and structure, while peach and ginger round off the fruit. The result is a rosé that is more reminiscent of a meal companion than a soft drink.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eDrink it well chilled at 7 to 8 °C from a champagne flute. The manufactory recommends it with modern vegetable and Levantine cuisine: grilled vegetables, eggplant, beetroot, and lentils. It pairs very well with poultry, duck, or veal, also with fruity or slightly spicy components. Mild oriental spices, couscous, bulgur, and mushroom dishes are also good partners.\u003c\/p\u003e\n\n\n\u003cp\u003eA baking tray with eggplant, beetroot, and za'atar, served with yogurt and flatbread, makes for an uncomplicated meal for guests. A duck breast with plums directly picks up on the fruit in the glass. And solo, Jörg Geiger sees it as an elegant companion for long evenings and conversations. The dealcoholized wine contains sulfites.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the duck breast, sauté a few halved plums in the pan and season them with a pinch of cinnamon. The plum connects the plate and the glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThis pink TeaSecco comes from the Jörg Geiger manufactory in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997. Since 2003, non-alcoholic, sparkling compositions have been created in Schlat. Since 2023, the manufactory has been dealcoholizing wines in its own facility using vacuum distillation at low temperatures. The aromas that escape in the process are captured as aromatic water and partially added back in.\u003c\/p\u003e\n\n\n\u003cp\u003eThe apple and pear juice come from Swabian meadow orchards, meaning from old, often tart varieties from traditional meadows, supplied by local farmers. Added to this is the dealcoholized plum wine, which gives the rosé its dark fruit. From delivery and composition to bottling, all steps take place at the manufactory. That is also where the combination of wine, tea, and fruit that defines the TeaSecco is created.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis bottle is for everyone who enjoys cooking with vegetables, legumes, and spices and is looking for a non-alcoholic drink with structure to go with it. It suits supper clubs, birthdays, and evenings spent eating and talking for hours. The light counterpart with green tea is the \u003ca href=\"\/en\/products\/teasecco\"\u003eTeasecco\u003c\/a\u003e. Citric and Mediterranean is the \u003ca href=\"\/en\/products\/limalfi-aperitivo-italiano-alkoholfrei\"\u003eLimalfi Aperitivo Italiano\u003c\/a\u003e. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for those expecting a sweet, fruity rosé – it is delicate, tart, and tea-focused.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eChardonnay, plum, and hibiscus tea, dealcoholized and sparkling – the TeaSecco from Schlat for Levantine cuisine, duck, and long evenings.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003307688268,"sku":"026MAN334","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/teasecco-rose-alkoholfrei-freisteller.png?v=1790868443"},{"product_id":"visecco-sauvignon-blanc-alkoholfrei","title":"ViSecco Sauvignon Blanc non-alcoholic","description":"\u003ch2\u003eJörg Geiger ViSecco Sauvignon Blanc non-alcoholic. A sparkling companion made from dealcoholized Sauvignon Blanc with meadow fruit, lemon balm, and acacia blossom.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger ViSecco Sauvignon Blanc\u003c\/strong\u003e is a sparkling, non-alcoholic companion from Schlat in the Swabian Alb: 41% dealcoholized Sauvignon Blanc with grape, apple, pear, and peach juice, garden balm, lemon verbena, elderflower, and acacia blossom. It has 0.0% ABV, 750 ml. Not a sparkling wine, not a pure non-alcoholic wine, not a PriSecco – a unique line between wine and meadow fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eViSecco Sauvignon Blanc by Jörg Geiger\u003c\/strong\u003e belongs to the ViSecco line, which the producer calls \"more than non-alcoholic wine.\" The Sauvignon Blanc is dealcoholized in the manufactory using gentle vacuum distillation. Afterward, Jörg Geiger supplements it with juices, herbs, blossoms, and spices, and adds carbonation. The recipe is precisely stated: 41% dealcoholized wine, 28% grape juice, 18% apple juice, and 9% pear juice, plus peach juice. The apple and pear juice come from Swabian meadow fruit. This creates a glass that smells like white wine, bubbles freshly, and shows more fruit due to the added fruit than a dealcoholized wine alone.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: fresh grasses, tropical fruit, lively acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe ViSecco smells of fresh grasses, tropical fruits, citrus, and blossoms. This is the nose many appreciate in a Sauvignon Blanc: green, bright, and immediately alert. Garden balm and lemon verbena reinforce the citrusy side, while elderflower and acacia blossom provide the floral notes.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins with a lively acidity. This is followed by fruity-floral notes and a subtle spice that holds the glass together. The fine carbonation makes it suitable as an aperitif, the acidity as a food companion. According to the producer, it contains 7 g of sugar per 100 ml, which comes from the juices.\u003c\/p\u003e\n\n\u003cp\u003eA note for allergy sufferers: The dealcoholized wine is preserved with sulfites. The producer also points out the presence of histamine.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with shrimp, pea soup with crab, and yellow curry\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the ViSecco Sauvignon Blanc as an aperitif and with a whole range of dishes. He mentions crustaceans such as shrimp, a pea cream soup with crab, and grilled pumpkin on field salad with a fruity dressing. In addition, poultry: chicken or turkey with rice and yellow curry. The acidity cuts through creamy textures, the fruit captures the spice of the curry.\u003c\/p\u003e\n\n\u003cp\u003ePour it at 8 to 10 °C into a sparkling wine glass. Served cold, the perlage remains fine, and the green notes come through clearly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook the curry a bit milder than usual and serve the ViSecco with it. With less heat on the plate, the lemon balm and peach in the glass become more apparent.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Sauvignon Blanc, dealcoholized in Schlat, refined with meadow fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, in 1997 at the age of 22 and bottled the first PriSecco in 2003. With its own vacuum distillation plant, the manufactory dealcoholizes wines in-house and combines them with what it has been processing for decades: fruit from meadow orchards.\u003c\/p\u003e\n\n\u003cp\u003eAt Jörg Geiger, this fruit is called \"Swabian meadow fruit\" – old, often tart apple and pear varieties from local meadow orchards, supplied by farmers from the surrounding area. The vacuum distillation operates at low temperatures so that the wine's aromas are preserved as much as possible. All steps from delivery to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: White wine drinkers who want a sparkling glass without alcohol to go with their meal\u003c\/h3\u003e\n\n\u003cp\u003eThe ViSecco Sauvignon Blanc is the bottle for people who like white wine and are skipping the alcohol tonight. The summer meal with seafood, the Friday curry, the reception where you want a glass in each hand. Those looking for its red, berry-like sibling should choose the \u003ca href=\"\/en\/products\/visecco-pinot-meunier-alkoholfrei\"\u003eViSecco Pinot Meunier\u003c\/a\u003e; for a still and dry version, the Sauvignon Blanc is available as \u003ca href=\"\/en\/products\/gradwanderung-35-grad-sauvignon-blanc-alkoholfrei\"\u003e35 Grad\u003c\/a\u003e from the GRAD°WANDERUNG line. Everything else can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The ViSecco is not suitable for those expecting a sweet fruit-based sparkling drink – it thrives on acidity and green notes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSauvignon Blanc, meadow fruit, and blossoms, dealcoholized and sparkling – the non-alcoholic companion for shrimp, curry, and summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003308704076,"sku":"026MAN20341","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/visecco-sauvignon-blanc-alkoholfrei-freisteller.png?v=1790868450"},{"product_id":"visecco-pinot-meunier-alkoholfrei","title":"ViSecco Pinot Meunier non-alcoholic","description":"\u003ch2\u003eJörg Geiger ViSecco Pinot Meunier alcohol-free. Sparkling beverage with dealcoholized wine and Pinot Meunier grape juice – berry-forward, fresh, with red currant.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger ViSecco Pinot Meunier alcohol-free\u003c\/strong\u003e is a sparkling, non-alcoholic beverage from Schlat in the Swabian Alb: 45% Pinot Meunier grape juice, 27% dealcoholized Sauvignon Blanc, apple and pear juice from Swabian meadow orchard fruit, herbs, blossoms, and spices, 0.0% vol, 750 ml. Not a sparkling wine, not a grape juice – a ViSecco for an aperitif and light cuisine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eViSecco Pinot Meunier by Jörg Geiger\u003c\/strong\u003e belongs to the ViSecco line, which the producer describes as \"more than alcohol-free wine.\" The principle: wine is dealcoholized at the workshop using gentle vacuum distillation and then composed with juices, herbs, blossoms, and spices into a sparkling beverage. The composition of this variety is special. The largest portion consists of grape juice from Pinot Meunier, the red grape variety known in Germany as Schwarzriesling. The wine component comes from dealcoholized Sauvignon Blanc. Apple and pear juice from meadow orchards contribute the manufacturer's signature touch. The legal designation is \"aromatized non-alcoholic carbonated beverage with dealcoholized wine.\" A Sunday in May, the first asparagus on the plate, and in the champagne flute sparkles an aperitif that smells of red berries and grapes.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIt has a berry-fruity aroma of red berries and grapes. Beneath this are subtle tart notes derived from the spices, including star anise and pepper. A fresh acidity dominates the palate, characterized by red currant. The mild notes of the Schwarzriesling round it off harmoniously. With 7g of sugar per 100ml, derived from grape and fruit juice, it tastes fruity and remains lively due to the acidity.\u003c\/p\u003e\n\n\u003cp\u003eIts sibling, \u003ca href=\"\/en\/products\/visecco-sauvignon-blanc-alkoholfrei\"\u003eViSecco Sauvignon Blanc\u003c\/a\u003e, is lighter: fresh grasses, tropical fruits, citrus, and blossoms, with more dealcoholized wine in the glass. The Pinot Meunier is the red-berry, fruitier variation. Those expecting a dry, tart sparkling wine will find more fruit than tartness here.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eServe at 8 to 10 °C in a champagne flute. As an aperitif, it stands well on its own, and the list of food recommendations from the producer is long. It ranges from quiche with salmon and goat cream cheese to strawberry or asparagus salads and fish dishes like grilled red mullet. A risotto with a fruity component, such as sour cherries or cranberries, also pairs well.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, Jörg Geiger recommends a strawberry yogurt dessert. The red currant in the glass and the strawberry on the spoon go well together, and the acidity keeps the dessert light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e In May, prepare an asparagus salad with strawberries, arugula, and some goat cream cheese. That way, several of the producer's recommendations land on one plate.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eIn the ViSecco, grape and meadow orchard fruit meet. The Jörg Geiger workshop in Schlat at the Albtrauf grew up with fruit. \"Swabian Meadow Orchard Fruit\" (Schwäbisches WiesenObst) is the name for the old, often tart apple and pear varieties from high-trunk trees supplied by local farmers. All work steps from delivery to bottling remain in-house. Alcohol-free beverages have been created here since 2003, starting with the PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eWine was added with the company's own dealcoholization plant, which has been operating for the GRAD°WANDERUNG line since 2023. During vacuum distillation, alcohol evaporates under negative pressure at low temperatures, preserving more wine aromas. Jörg Geiger is a trained chef and provides specific dishes for every beverage – for the ViSecco, the list ranges from salmon to strawberry dessert.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe ViSecco is for everyone looking for a sparkling aperitif with wine character who enjoys red berry fruit. It suits brunch, summer parties, and birthdays with guests who are driving. If you prefer your Pinot Meunier still and as a red, go for the \u003ca href=\"\/en\/products\/gradwanderung-33-grad-pinot-meunier-alkoholfrei\"\u003e33 Grad Pinot Meunier\u003c\/a\u003e from the GRAD°WANDERUNG line. You can find all lines on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The dealcoholized wine contains sulfites. The ViSecco is not suitable for those looking for a bone-dry sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePinot Meunier grapes, dealcoholized Sauvignon Blanc, and meadow orchard fruit in a champagne flute – the sparkling ViSecco for aperitifs, salmon, and strawberries.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003308835148,"sku":"026MAN20343","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/visecco-pinot-meunier-alkoholfrei-freisteller.png?v=1790868457"},{"product_id":"blanc-de-blanc-alkoholfrei","title":"Blanc de Blancs non-alcoholic","description":"\u003ch2\u003eJörg Geiger Blanc de Blanc non-alcoholic. A sparkling food companion made from dealcoholized Chardonnay wine – bottle-fermented, with brioche notes and low sweetness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Blanc de Blanc non-alcoholic\u003c\/strong\u003e is a sparkling drink from the artisan producer in Schlat at the foot of the Swabian Jura. The base consists of 85% dealcoholized organic Chardonnay and Colombard wine, which is dealcoholized under vacuum following bottle fermentation and aging on the lees. Apple, gooseberry, and mandarin juice, along with herbs, blossoms, and spices, round it off. Under 0.5% vol, 750 ml. Not a carbonated grape juice, not a sparkling wine with alcohol – a wine-based sparkling experience.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlanc de Blanc by Jörg Geiger\u003c\/strong\u003e bears a name from the world of sparkling wine. The producer spells it with an \"s\" at the end, meaning \"white from whites,\" i.e., sparkling wine made exclusively from white grapes. Here, it is 80 percent Chardonnay and 20 percent Colombard. The wine is first vinified, followed by bottle fermentation and aging on the lees in the producer's own cellars. Only then is the alcohol removed via vacuum distillation. The brioche notes from the yeast aging are preserved – this was particularly important to Jörg Geiger and his cellar master. According to the producer, it is intended for all those who wish to avoid noticeable residual sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals apple, citrus fruits, and white blossoms, enveloped in delicate brioche notes and a hint of caramel. This is the aroma you know from a yeast-aged sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the brioche notes carry through, joined by the freshness of apple and lemon. The white blossoms and hints of caramel linger in the finish, all supported by a refined interplay of acidity. Mandarin and gooseberry provide fruit and acidity, while the apple juice adds roundness. According to the producer, the sugar content is 2 grams per 100 milliliters – so the glass remains decidedly dry. Anyone expecting a fruity-sweet sparkling wine will find it too austere.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe it well chilled in a sparkling wine flute or a slender white wine glass, where the brioche notes have space to unfold. It is made for the moments when there would otherwise be sparkling wine in the glass. This includes toasts at birthdays, an aperitif before dinner, or a reception in the garden.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is dry, it also pairs well with food. It functions just like a dry sparkling wine at the table, accompanying light appetizers, fish, and dishes with butter and cream. The acidity keeps the palate fresh, and the yeast notes pair well with pastries and light breads.\u003c\/p\u003e\n\n\u003cp\u003eA note on ingredients: The spices contain hazelnuts, so the drink contains tree nuts. It also contains sulfites and vegetable glycerin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a toast, serve with a small bowl of roasted almonds and light puff pastry. The butteriness of the pastry mirrors the brioche notes in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Jura. A trained chef, Jörg Geiger took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the \"Champagner Bratbirne\" (Champagne roasting pear), and in 2003, he bottled his first PriSecco. The raw material for many of their products is Swabian meadow fruit from local orchards.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory is well-versed in sparkling wine: they age their pear sparkling wine from the Champagner Bratbirne using traditional bottle fermentation. This expertise also goes into the non-alcoholic Chardonnay version. Since 2023, the manufactory has also been using vacuum distillation for its GRAD°WANDERUNG line, gently processing at 32 to 37 °C. All steps up to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for people who enjoy drinking sparkling wine but want to leave out the alcohol. Yeast, dryness, and acidity remain in the glass. It is suitable for wedding receptions, New Year's Eve, and menus with designated drivers at the table.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to get to know the original alcoholic version made from pears, try the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne dry\u003c\/a\u003e. A sparkling Sauvignon Blanc without alcohol is available as \u003ca href=\"\/en\/products\/visecco-sauvignon-blanc-alkoholfrei\"\u003eViSecco\u003c\/a\u003e. You can find everything else on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Blanc de Blanc is not suitable for people with a hazelnut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChardonnay and Colombard, bottle-fermented and dealcoholized under vacuum – the dry, sparkling food companion from Jörg Geiger with brioche notes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003309752652,"sku":"026MAN0816","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/blanc-de-blanc-alkoholfrei-freisteller.png?v=1790868464"},{"product_id":"37-grad-pinot-noir-alkoholfrei","title":"37° Non-Alcoholic Pinot Noir","description":"\u003ch2\u003eJörg Geiger 37° Pinot Noir non-alcoholic. Dealcoholized Pinot Noir with cherry and raspberry – dry, delicate, with fine tannins.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger 37° Pinot Noir non-alcoholic\u003c\/strong\u003e is a still food companion from the GRAD°WANDERUNG line by the Manufaktur in Schlat on the Swabian Alb: dealcoholized Pinot Noir, refined with cherry, raspberry, and other berry juices, herbs, blossoms, and spices, under 0.5% vol, 750 ml. No grape juice, no red wine with alcohol – a dry glass to accompany a meal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e37° Pinot Noir by Jörg Geiger\u003c\/strong\u003e belongs to the GRAD°WANDERUNG line, which was introduced in 2023. For this, dry, still grape wines are dealcoholized in their own facility and then refined in the tradition of the Manufaktur – with juices, herbs, blossoms, and spices. Officially, such a drink is called an \"aromatized non-alcoholic beverage with dealcoholized wine.\" The number in the name refers to a temperature: the alcohol was extracted from this Pinot Noir at 37 °C. The result is a red wine alternative with less than 0.5% vol, which Jörg Geiger describes as a still, dry, and complex food companion.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, raspberry and cherry emerge, delicate and multi-layered. The bouquet is red-fruited, true to the style of a Pinot Noir, and lacks any heaviness. 37 °C is the highest temperature in the line; how low it can go depends on the wine's alcohol content.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, you taste red berries, fine tannins, and a dry character. With 2.7 grams of sugar per 100 milliliters, the drink remains distinctly dry. The base is 69 percent dealcoholized wine, almost entirely Pinot Noir. Cherry juice (11 percent) and raspberry juice (4 percent) provide the fruit accents, supplemented by strawberry, blackberry, currant, and grape. The label also lists glycerin, yeast extract, spices, and an infusion of herbs and blossoms.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends 37° Pinot Noir with fine meat dishes, mushroom dishes, and aged cheese. He specifically suggests braised ox cheeks as a pairing – a braised dish where the acidity and fine tannins complement the meat without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 14 to 16 °C, slightly cooler than room temperature. The manufacturer suggests a Bordeaux glass. Take the bottle out of the fridge half an hour before your meal, and the temperature will be just right. 37° Pinot Noir contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sauté a few chanterelles or button mushrooms in butter to serve with veal fillet or a beef roast. Mushrooms and Pinot Noir are a classic pairing, and that holds true for this non-alcoholic version as well.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Manufaktur Jörg Geiger is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and has been making non-alcoholic beverages from Swabian meadow fruit (\"WiesenObst\") since 2003. He has been dealcoholizing wine in his own facility since 2023. The process is vacuum distillation at high vacuum and 32 to 37 °C: the wine is sprayed into two seven-meter-high columns, and the aromas are recovered as aroma water and partially added back in.\u003c\/p\u003e\n\n\u003cp\u003eThen the real work begins. According to the Manufaktur, they have access to around 200 spices, 70 herbs, blossoms, and house-made hydrolats for refining. For this Pinot Noir, they use berry juices, herb and blossom infusions, and spices – turning a dealcoholized wine into a standalone food companion.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 37 Degree is the bottle for people who enjoy a glass of red wine with dinner but are currently abstaining. This could be due to driving, taking a break, or simply on a weeknight. It pairs well with a Sunday roast, mushroom risotto, or a cheese board. It also makes a great gift for dinner with friends because it is intended to be enjoyed with food and can be shared by everyone at the table.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer a darker, bolder profile should opt for the \u003ca href=\"\/en\/products\/edition-lamothe-alkoholfrei\"\u003eEdition Lamothe\u003c\/a\u003e made from Merlot and Cabernet Sauvignon or the \u003ca href=\"\/en\/products\/gradwanderung-36-grad-grenache-alkoholfrei\"\u003eGRAD°WANDERUNG 36 Grad Grenache\u003c\/a\u003e with Syrah and plum; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The 37 Degree is not suitable for those expecting a fruity, sweet grape juice – it is dry and tart.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePinot Noir, cherry, and raspberry, dealcoholized at 37 °C – the dry, non-alcoholic red wine companion from Schlat for roasts, mushrooms, and cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003310375244,"sku":"026MAN20444","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/37-grad-pinot-noir-alkoholfrei-freisteller.png?v=1790868472"},{"product_id":"cider-rose-alkoholfrei","title":"Non-alcoholic Rosé Cider","description":"\u003ch2\u003eJörg Geiger Cider Rosé non-alcoholic. Non-alcoholic apple wine cider, dry and rosy-red, with dealcoholized red wine and hops in a 0.33l bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cider Rosé non-alcoholic\u003c\/strong\u003e is a dry, non-alcoholic cider from the Jörg Geiger manufactory in Schlat on the Swabian Jura: half dealcoholized apple wine from Swabian meadow orchard fruit, plus dealcoholized wine, pear juice, hop extract, herbs, and spices, EU organic, under 0.5% ABV, 330 ml. No added flavorings, no concentrate, no added sugar.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCider Rosé by Jörg Geiger\u003c\/strong\u003e begins as genuine apple wine. Old apple and tart perry pear varieties from meadow orchards are pressed and fermented. The manufactory then removes the alcohol from the apple wine in its own facility using vacuum distillation at 35 °C. According to the manufacturer, the result is a non-alcoholic apple wine mixed drink containing 50 percent dealcoholized apple wine. Dealcoholized wine provides the rosy-red color and dry accents, while hops add a bitter fragrance. It’s Friday night, the grill is on, and sausages and corn on the cob are on the grate. It calls for a small, cold bottle that tastes dry while keeping you sober.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe intense rosy-red color suggests sweetness, but the glass reveals something else. The nose detects red berries—refreshingly edgy—along with a dry hop scent. On the palate, a striking sweetness plays with the apple's acidity. This is followed by exciting bitter notes with dry accents derived from the dealcoholized red wine. The finish remains dry and crisp.\u003c\/p\u003e\n\n\n\u003cp\u003eThe hop extract brings it close to a dry beer, while the apple fruit keeps it firmly in the cider category. Those who drink a shandy or a non-alcoholic pilsner will find this a fruitier version with a similarly bitter backbone.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eDrink it well-chilled at 7 to 8 °C, from a glass or straight from the bottle. The manufactory recommends it with grilled food and on its own as a dry, non-alcoholic beverage. Its dryness cuts through the fat of bratwurst, skewers, or grilled vegetables. It also pairs well with salami pizza, tarte flambée with red onions, or cheese pastries.\u003c\/p\u003e\n\n\n\u003cp\u003eThe 0.33l bottle is the perfect size for one person for an evening, and it chills faster in the fridge than a large bottle. For picnics and barbecues, simply place several in a cooler. The cider contains sulfites; sulfur dioxide is used as an antioxidant.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Top a tarte flambée with red onions, bacon or smoked tofu, and a little thyme. The sweet onions and the dry hop notes in the glass complement each other perfectly.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThis rosy-red cider comes from the Jörg Geiger manufactory in Schlat on the edge of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn, \"Lamm,\" in 1997. The raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from local meadow orchards, supplied by farmers in the surrounding area. The cider combines old apple varieties and tart perry pears.\u003c\/p\u003e\n\n\n\u003cp\u003eDealcoholization takes place in-house. The manufactory uses vacuum distillation, which removes the alcohol at a low temperature to preserve the fruit. The temperature depends on the product: the Rosé is dealcoholized at 35 °C, while the mild, pale non-alcoholic cider is processed at 37 °C. The ingredients come from certified organic farming, and the product is EU organic certified. All steps from delivery to bottling take place in Schlat.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eIt is for anyone looking for a dry, non-alcoholic drink that tastes like more than just lemonade. It fits perfectly at the grill, in a picnic basket, and for evenings when you still need to drive. It's also quick to open and share after a bike ride in the Jura or during a football night with friends. Its mild, pale sister is the \u003ca href=\"\/en\/products\/wiesenobst-cider-alkoholfrei\"\u003eWiesenobst Cider non-alcoholic\u003c\/a\u003e. Those who consume alcohol can find the dry original with the \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenobst Cider\u003c\/a\u003e. All ciders can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Cider Rosé is not suitable for those expecting a sweet fruit cider—it is dry and hoppy.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eApple wine, red wine, and hops, dealcoholized at 35 °C – the dry cider in the small bottle from Schlat for the grill, tarte flambée, and picnics.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"330 ml","offer_id":59003310932300,"sku":"020MAN0430","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cider-rose-alkoholfrei-freisteller.png?v=1790868478"},{"product_id":"aecht-kimmel-alkoholfrei","title":"Aecht Kimmel non-alcoholic","description":"\u003ch2\u003eJörg Geiger Aecht Kimmel non-alcoholic. Virgin long drink with Swabian caraway, dill and pear – dry, sparkling, organic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Aecht Kimmel\u003c\/strong\u003e is a non-alcoholic virgin long drink from Schlat in the Swabian Jura: 63% pear juice from Swabian meadow orchard fruit, gooseberry juice, caraway extract, caraway, dill, herbs and spices with carbonation. It has 0.0% vol, 375 ml, and is organic and vegan. Not a caraway schnapps, not a lemonade – a savory companion for Swabian cuisine.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAecht Kimmel by Jörg Geiger\u003c\/strong\u003e brings the spice of the Swabian Jura into the glass, completely without alcohol. The manufacturer features it in its \"Hydrolate – Virgin Long Drinks\" line. This line began in 2022 with Aecht Kimmel and DZIN BITTER: water-based herbal extracts distilled in the distillery's copper stills. In the current recipe, the producer lists 2.4% caraway extract, plus caraway and dill. Pear juice forms the base, while gooseberry juice provides acidity. The result is a sparkling drink that tastes of caraway, dill, and meadow, remaining more dry than sweet with 5g of sugar per 100 ml.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste: Dill and cucumber on the nose, caraway and honey on the palate\u003c\/h3\u003e\n\n\n\u003cp\u003eThe opening on the nose is green: dill and a note reminiscent of cucumber. Fine hints of honey and soft chamomile blossom surround it. It smells more like a herb garden than a glass of juice.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the palate, the caraway arrives with full, aromatic notes. Honey-like nuances follow, taking away any harshness. In the mid-palate and finish, there is a powdery minerality, carried by good tannins. This gives it structure and makes it a food companion rather than just a thirst quencher.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer points out histamine content. Anyone who generally avoids caraway will likely not find a friend in this long drink – it is built entirely around the spice.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage: with Maultaschen, cabbage rolls, Munster, and falafel\u003c\/h3\u003e\n\n\n\u003cp\u003eJörg Geiger designs this long drink with the plate in mind. He recommends it with Swabian cuisine, such as Krautflecken (cabbage pasta), cabbage rolls, and Maultaschen in broth. It also pairs well with washed-rind cheeses like Munster or Limburger, hard cheeses like Wildblumenkäse (wild flower cheese), and poached fish with roasted fennel and carrots. Additionally, it suits oriental dishes with cumin: falafel, hummus, and grilled eggplant.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is served at 8 to 10 °C, or at 10 to 12 °C on colder days. For glassware, the manufacturer suggests a Burgundy glass or a long drink glass over ice.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Crush a few mint leaves and a lime wedge in a long drink glass, add ice, and top up with Aecht Kimmel. Adding 5 cl of \u003ca href=\"\/en\/products\/alb-kuemmel\"\u003eALB!KÜMMEL\u003c\/a\u003e creates the manufacturer's own cocktail idea – then with 35% vol alcohol and suitable for ages 18 and up.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin: Meadow caraway from the Swabian Jura plateau, pears from the meadow orchard\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the edge of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn, the \"Lamm,\" in 1997 at the age of 22, where distilling still takes place today. He bottled the first PriSecco in 2003.\u003c\/p\u003e\n\n\n\u003cp\u003eCaraway has its own story here. Meadow caraway belongs to the wildflower meadows beneath the fruit trees and is being cultivated once again in the Swabian Jura by Wilfried Holder. According to the manufacturer, the poor soils and the rough climate of the Jura plateau shape its aroma. The pear juice comes from Swabian meadow orchard fruit: old, often tart varieties from local traditional orchards, supplied by farmers in the area. The drink is EU-organic certified (DE-ÖKO-006).\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom: Caraway lovers, designated drivers at the pub, fans of Swabian cuisine\u003c\/h3\u003e\n\n\n\u003cp\u003eThis bottle is for people who want something robust in their glass to accompany sauerkraut, cheese, or Maultaschen while staying sober. The 375 ml bottle is enough for two glasses with a meal. Those who prefer a juniper-forward profile should try the \u003ca href=\"\/en\/products\/dzin-bitter-alkoholfrei\"\u003eDZIN BITTER\u003c\/a\u003e from the same line; all bottles can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg-Geiger page\u003c\/a\u003e. It is not suitable for those expecting a sweet, fruity soft drink – it is dry, savory, and green.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eSwabian caraway, dill, and pear with a fine perlage – the non-alcoholic virgin long drink for Maultaschen, Munster, and Krautflecken.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":59003312046412,"sku":"020MAN0420","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aecht-kimmel-alkoholfrei-freisteller.png?v=1790868488"},{"product_id":"dzin-bitter-alkoholfrei","title":"Dzin Bitter non-alcoholic","description":"\u003ch2\u003eJörg Geiger Dzin Bitter non-alcoholic. Organic non-alcoholic bitter with juniper, cucumber, and gooseberry – sparkling, bold in the middle, long in the finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Dzin Bitter non-alcoholic\u003c\/strong\u003e is a sparkling organic bitter from Schlat in the Swabian Jura: Apple juice from Swabian meadow orchard fruit, cucumber and gooseberry juice with extracts of juniper, orange, meadowsweet, mint, angelica, and anise, 0% alcohol, 375 ml. No gin, no tonic, no preservatives – a virgin long drink with bitter herbs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDzin Bitter by Jörg Geiger\u003c\/strong\u003e is called “Bio [dʒɪn] BITTER” by the producer – pronounced like Gin, written in phonetic transcription. It belongs to the “Hydrolate – Virgin Longdrinks” line. For this line, the manufactory infuses botanicals in water and distills them in their own distillery. The result is hydrosols, fragrant water-based distillates instead of alcohol-based ones. In the list of ingredients, they appear as aromatic extracts of juniper, orange, meadowsweet, mint, angelica, and anise. The base consists of 52% apple juice from old meadow orchard fruit varieties, plus cucumber and gooseberry juice, herbs, spices, and carbonation. The producer describes it as “more than a non-alcoholic gin with bitter herbs from the region.” It is EU organic certified and vegan. Friday evening, ice clinking in the glass, and the long drink in the glass smells of juniper and orange.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIt opens with lemony freshness, followed by ethereal juniper. Bitter orange and spicy woody notes settle underneath. On the palate, it begins sweetish until a bold mid-palate takes hold. In the long finish, the cucumber becomes distinct—fine, green, and cool. This cucumber note is its signature and sets it apart from the manufactory's pure fruit compositions.\u003c\/p\u003e\n\n\u003cp\u003eWith 6 g of sugar per 100 ml, sourced from the juices, it is tart enough for a long drink. Those expecting a sweet soft drink will be surprised by the mid-palate: this is where bitter herbs are at work, and that is clearly noticeable.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIt is served at 8 to 10 °C; the producer suggests using a Burgundy glass or a long drink glass over ice. In a large Burgundy glass with a few ice cubes, the juniper and orange unfold just like a gin in a balloon glass. In a long drink glass, it stands as a ready-made virgin long drink because it already contains the carbonation.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory does not provide a specific food recommendation. We serve it as an aperitif with salty snacks: olives, salted almonds, smoked fish on rye bread, or a few radishes with butter. The 375 ml bottle is enough for two large glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a long, thin slice of cucumber against the side of the glass, add ice and an orange zest. This brings the cucumber forward from the finish.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe idea behind it comes from the distillery. Jörg Geiger’s father was already distilling fruit brandies in the vaulted cellar below the Gasthof Lamm in Schlat, and distilling continues there to this day. The hydrosols were added in 2022: herbs, berries, and roots are distilled on a water basis in the distillery's copper stills. The producer lists two of the ingredients among its herbs from meadow and forest. For the juniper, he uses berries and young shoots; the meadowsweet is harvested in August.\u003c\/p\u003e\n\n\u003cp\u003eThe apple juice comes from Swabian meadow orchard fruit—old, often tart varieties from the orchards on the edge of the Swabian Jura, supplied by local farmers. Jörg Geiger is a trained chef and has been making non-alcoholic beverages since 2003, starting with PriSecco.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe bitter is for anyone who likes gin and tonic and wants to skip the alcohol for the evening. For hosts who want to offer a serious non-alcoholic long drink, and for anyone who prefers tart drinks over sweet ones. As a small gift, the bottle is perfect for any barbecue evening where not everyone is drinking alcohol. From the same line comes \u003ca href=\"\/en\/products\/aecht-kimmel-alkoholfrei\"\u003eAecht Kimmel\u003c\/a\u003e with pear juice, caraway, and dill. If you prefer juniper with alcohol, you will find an apple brandy with 78 botanicals in \u003ca href=\"\/en\/products\/dont-call-me-gin\"\u003eDon't call me Gin\u003c\/a\u003e. You can find more on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe bitter is not suitable for those looking for a sweet fruit soda—it remains tart right through to the finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eJuniper, cucumber, and orchard apple, sparkling and bitter – the organic non-alcoholic bitter from the distillery in the Swabian Jura.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":59003312275788,"sku":"020MAN0422","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dzin-bitter-alkoholfrei-freisteller.png?v=1790868493"},{"product_id":"wiesenobst-cider-alkoholfrei","title":"Meadow Fruit Cider non-alcoholic","description":"\u003ch2\u003eJörg Geiger Meadow Fruit Cider non-alcoholic. De-alcoholized organic cider made from old apple and perry pear varieties – mild, light, and sparkling in a 330 ml bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Meadow Fruit Cider non-alcoholic\u003c\/strong\u003e is a de-alcoholized cider made from Swabian meadow fruit, produced in Schlat at the foot of the Swabian Jura. Partially fermented fruit wine made from old sour apples and tart perry pears is de-alcoholized at 37 °C in their own facility and refined with herbs and spices. Less than 0.5% vol, EU organic, 330 ml. No added flavorings, no concentrate, no added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMeadow Fruit Cider by Jörg Geiger\u003c\/strong\u003e is called “Swabian Meadow Fruit Cider – Non-alcoholic mild” by the producer. A cider is a fermented fruit wine, classically made from apples, here from apples and perry pears. For the non-alcoholic version, the fruit is pressed, fermented, and artisanally finished. Afterward, the manufactory removes the resulting alcohol via vacuum distillation in its own de-alcoholization plant, gently at 37 °C. What remains is a cider with fermentation notes, carbonation, and less than 0.5% vol. The producer describes it as a modern interpretation of the original, made from old varieties from meadow orchards.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is led by the pear: fragrant and fresh, with white blossoms and yeast notes that recall its origin as a fermented fruit wine. The perry pear clearly defines the scent and aroma. In the glass, the cider appears pale yellow with a lively effervescence.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the sweetness and acidity of the apple play with the slightly tart backbone of the perry pear. The producer calls the style demi-sec, meaning semi-dry – light, refreshing, and sparkling. Subtle nutty and meadow-herb hints lie beneath, with a round and soft mouthfeel. According to the producer, there are 5 grams of sugar per 100 milliliters, and none is added – the sweetness comes from the partially fermented fruit. Anyone expecting a bone-dry cider will find it too mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends 7 to 8 °C. In a champagne flute or simply straight from the bottle, both are explicitly permitted. The 330 ml bottle fits into any cooler bag and is exactly one serving.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory recommends it with grilled meat, grilled vegetables, and for picnics. At a barbecue, it stands next to bratwurst, chicken legs, and grilled zucchini; in summer, on a blanket in the park, next to bread, cheese, and fruit. The acidity of the apple counteracts fatty grilled food, while the pear adds fruitiness.\u003c\/p\u003e\n\n\u003cp\u003eThe cider contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Put a few bottles in the fridge the night before and in a cooler bag in the morning. By the picnic in the afternoon, the cider will still be at the perfect drinking temperature.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn, \"Lamm,\" in 1997 at the age of 22. In 1998, he began working with the \"Champagner Bratbirne\" (a traditional pear variety), and in 2003, he bottled his first PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow fruit: old, often tart apple and pear varieties from meadow orchards in the region, supplied by local farmers. For the cider, the manufactory uses old sour apple varieties and tart perry pears. The fruit wine is made from this meadow fruit; the ingredients are EU organic certified, inspection body DE-ÖKO-006. All steps from delivery to bottling take place in the manufactory, including the de-alcoholization. The manufactory uses the same vacuum distillation for this as for their de-alcoholized wines.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe non-alcoholic cider is the bottle for barbecues, bike rides, and picnics where someone has to drive. It is suitable for anyone who finds non-alcoholic beer too bitter and juice spritzers too sweet. And for cider lovers who want to stay clear-headed for an evening while still having fruit wine in their glass.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to try the cider with alcohol should choose the \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eMeadow Fruit Cider\u003c\/a\u003e with 4% vol. The pink-colored non-alcoholic version is the \u003ca href=\"\/en\/products\/cider-rose-alkoholfrei\"\u003eCider Rosé\u003c\/a\u003e. Everything else can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The cider is not suitable for those looking for a dry, sour apple wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOld apples and perry pears from the meadow orchard, de-alcoholized at 37 °C – the mild, non-alcoholic cider from Jörg Geiger for grills and picnics.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"330 ml","offer_id":59003313357132,"sku":"020MAN0428","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wiesenobst-cider-alkoholfrei-freisteller.png?v=1790868501"},{"product_id":"cuvee-nr-29-alkoholfrei","title":"Cuvée No. 29 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 29 non-alcoholic. Organic non-alcoholic cuvée made from pear, apple and rosehip purée – fruity, complex, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 29 non-alcoholic\u003c\/strong\u003e is a sparkling, non-alcoholic organic cuvée from Schlat at the Swabian Jura: equal parts pear and apple juice from Swabian meadow fruit, rosehip purée and spices, 0.0% vol, 750 ml, EU organic and vegan. Neither sparkling wine nor rosehip tea – a food companion for cheese and chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 29 by Jörg Geiger\u003c\/strong\u003e is called \"Bio Cuvée No. 29\" by the manufacturer and is one of the numbered cuvées from the manufactory. Jörg Geiger develops these compositions for upscale gastronomy and menu pairing, separate from his PriSecco brand. A non-alcoholic cuvée here is a blend of various juices, balanced with spices or herbs and carbonated – according to the manufacturer, it contains 0.0% alcohol. Number 29 focuses on a fruit that has its own name in Swabia: the rosehip, boiled down as \u003cem\u003eHägenmark\u003c\/em\u003e (rosehip purée).\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals a delicate scent of rose and apple, reminiscent of fully ripe apricots. This fits the main ingredient: the rosehip is the fruit of the wild rose. The longer the glass sits, the more clearly the ripe stone fruit note emerges.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the cuvée tastes of fully ripe fruit, with a refreshing acidity that keeps the glass lively. It is complex yet clear: pear and apple share the base in equal parts, the rosehip purée adds its own accent, and the spices remain in the background. It is supported by pear juice; according to the label, it is a pear juice-based beverage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends No. 29 with desserts containing white and dark chocolate and with strong cheese, specifically blue cheese and washed-rind cheese. The fruit and acidity in the glass stand up to the salt and spice of the cheese, while with chocolate, the rosehip brings out the fruit notes. The cuvée goes just as well with a mousse au chocolat or a white chocolate tart as it does with the cheese course at the end of a meal.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 10 °C. The manufacturer suggests using a champagne flute or a Burgundy glass. For a cheese board, we recommend the Burgundy glass, as the apricot and rose notes unfold better in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e To finish a dinner, place a small board on the table: a piece of blue cheese, a piece of washed-rind cheese like Romadur or Limburger, and a few pieces of dark chocolate. A glass of Cuvée No. 29 next to it, and you won't need an extra dessert.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Jura. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, at age 22 in 1997 and bottled his first PriSecco in 2003. The raw material is Swabian Meadow Fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers in the area.\u003c\/p\u003e\n\n\u003cp\u003eMany of these meadows are located on steep slopes. The wild roses there have thorns, the sheep leave them alone, and so the rosehips hang there until winter. \u003cem\u003eHägenmark\u003c\/em\u003e is a traditional specialty of the region; here, it is included in the bottle at 7 percent. Pear and apple juice each account for 46 percent, all ingredients are certified organic (DE-ÖKO-006) and the cuvée is vegan. Processing from delivery to bottling takes place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eNumber 29 is the bottle for people who love a cheese board after a meal and are looking for a glass that everyone can drink. It fits an evening with friends, a menu where every course is paired, and hosts who look for organic quality when shopping.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something more autumnal with plum, try the \u003ca href=\"\/en\/products\/cuvee-nr-7-alkoholfrei\"\u003eCuvée No. 7\u003c\/a\u003e. For fish and seafood, the \u003ca href=\"\/en\/products\/cuvee-nr-8-alkoholfrei\"\u003eCuvée No. 8\u003c\/a\u003e with gooseberry is a good match; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The cuvée is not suitable for those looking for a light, sparkling summer aperitif – it is fruity, full-bodied and made for the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePear, apple and rosehip purée in organic quality – the non-alcoholic cuvée from Schlat for cheese boards and chocolate desserts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003314897228,"sku":"026MAN0329","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-29-alkoholfrei-freisteller.png?v=1790868527"},{"product_id":"prisecco-bio-fruehlingsduft-alkoholfrei","title":"Prisecco Organic Spring Scent non-alcoholic","description":"\u003ch2\u003eJörg Geiger Prisecco Organic Spring Scent non-alcoholic. Seasonal organic PriSecco made from seedling apple and strawberry with elderflower – lean, sparkling, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Prisecco Organic Spring Scent\u003c\/strong\u003e is the organic edition of the spring PriSecco from Schlat in the Swabian Alb: 70% apple juice from Swabian meadow orchard fruit, strawberry and blueberry juice, woodruff, elderflower, and spices. It has 0.0% vol, 750 ml, and is EU organic certified and vegan. Not a Prosecco, not a sparkling wine – a sparkling seasonal aperitif with strawberry.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePriSecco Organic Spring Scent by Jörg Geiger\u003c\/strong\u003e belongs to the PriSecco brand, a non-alcoholic, sparkling composition based on fruit juices from Swabian meadow orchard fruit, with herbs, flowers, spices, and added carbonation. The organic version has its own foundation: a late-ripening, acidic seedling apple from old meadow orchard varieties. Rhubarb is missing from the list of ingredients; the acidity comes solely from the apple. The producer describes the strawberry notes accordingly as lean and intense. Because the strawberry is bottled unpreserved, the producer recommends enjoying it within 6 months.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: lean strawberry, fresh apple acidity, freshly picked elderflower\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals a lush strawberry scent, paired with fresh notes of apple. Subtle herbaceous hints are reminiscent of woodruff, and the finish smells of freshly picked elderflowers.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the organic Spring Scent is lean and clearly defined. The strawberry is intense, yet appears taut rather than broad. Floral tones of elderflower lie over it, and the fresh acidity of the seedling apple keeps the glass lively. According to the producer, it contains 7.9 g of sugar per 100 ml, less than the conventional version with rhubarb. The sweetness comes entirely from the juices.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know the Spring Scent will notice the difference with the second sip: here, the strawberry stands lean and taut in the front, whereas in the other, it is lush and broad.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: as an aperitif, with strawberries, and with desserts featuring rhubarb\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the organic Spring Scent solo as an aperitif, with fresh strawberries, or as a companion to desserts with rhubarb. Its lean style makes it a partner for desserts that are already sweet themselves: rhubarb crumble, strawberry tiramisu, or yogurt with rhubarb compote. At brunch, it sits alongside fruit salad and fresh brioche, in the afternoon next to the first strawberry cake of the season.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 10 °C; the appropriate glass is a champagne flute. Place the bottle in the refrigerator a few hours beforehand and open it only shortly before toasting.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze a few small strawberries the day before and put them in the glass instead of ice cubes. They cool the drink, keep the flavor undiluted, and can be eaten at the end.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: seedling apple from the meadow orchard, organic from Schlat\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, Lamm, in 1997 at the age of 22. In 2003, he bottled the first PriSecco; today, seasonal editions like the Spring Scent complement the classics.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is \"Swabian meadow orchard fruit\": old, often tart apple and pear varieties from local meadow orchards, supplied by local farmers. For the organic edition, the manufactory uses a late-ripening seedling apple. Strawberry and blueberry juice, woodruff, elderflower, and spices come from certified organic farming (DE-ÖKO-006). According to the producer, all meadow orchard areas are managed in an organic-compliant manner; only fruits from certified areas go into the organic products. All steps from delivery to bottling take place in the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: organic households, vegan tables, and brunch guests in spring\u003c\/h3\u003e\n\n\u003cp\u003eThe organic Spring Scent is the bottle for everyone who looks for organic and vegan when toasting and prefers it fresh rather than lush. The Easter brunch, a picnic in May, a birthday with children at the table – a glass for all generations. Those who want more fullness and rhubarb in their glass should reach for the \u003ca href=\"\/en\/products\/prisecco-fruehlingsduft-alkoholfrei\"\u003ePriSecco Spring Scent\u003c\/a\u003e. All editions are on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The organic Spring Scent is not suitable for those who want to store it in the cellar for a long time – it belongs in the first six months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSeedling apple, strawberry, and elderflower in organic quality – the lean seasonal PriSecco for brunch and the spring table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003315781964,"sku":"026MAN282-3","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-bio-fruehlingsduft-alkoholfrei-freisteller.png?v=1790868541"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-alkoholfreie-getraenke.jpg?v=1791268968","url":"https:\/\/leniundhans.at\/en\/collections\/alkoholfreie-getraenke.oembed?page=3","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}