{"title":"Manufactory Jörg Geiger","description":"\u003ch2\u003eManufaktur Jörg Geiger: PriSecco and more from the Swabian Alb\u003c\/h2\u003e\n\u003cp\u003eThe Manufaktur Jörg Geiger is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef; in 1997, at the age of 22, he took over his parents' inn, the Gasthof Lamm, and a year later he began working with the \"Champagner Bratbirne\" – an old, tart variety of pear from the meadow orchards surrounding the village. Today, non-alcoholic and alcoholic specialties are created from this fruit, which the manufactory calls \"Swabian Meadow Fruit.\" All steps, from delivery and maturation to bottling, take place at the manufactory; distilling continues to be carried out at the Gasthof Lamm.\u003c\/p\u003e\n\u003ch2\u003ePriSecco and non-alcoholic cuvées\u003c\/h2\u003e\n\u003cp\u003eIn 2003, Jörg Geiger bottled his first PriSecco: the \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Red Fruity\u003c\/a\u003e with sour cherry and blackcurrant, which is still made according to the original recipe today. The \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco White Fragrant\u003c\/a\u003e followed in 2005, and later \u003ca href=\"\/en\/products\/prisecco-rosenzauber-alkoholfrei\"\u003eRose Magic\u003c\/a\u003e, \u003ca href=\"\/en\/products\/prisecco-apfelsinfonie-alkoholfrei\"\u003eApple Symphony\u003c\/a\u003e, and seasonal varieties. PriSecco is not a Prosecco, but its own brand: sparkling compositions of fruit juices, herbs, blossoms, and spices, juice-based and with 0.0% alcohol. Alongside these are the organic classics like \u003ca href=\"\/en\/products\/bio-rose\"\u003eOrganic Rosé\u003c\/a\u003e and the numbered cuvées, which Jörg Geiger developed as standalone food pairings for the catering industry – such as the \u003ca href=\"\/en\/products\/cuvee-nr-7-alkoholfrei\"\u003eCuvée No. 7\u003c\/a\u003e with plum, the first of which was created in 2009.\u003c\/p\u003e\n\u003ch2\u003eGRAD°WANDERUNG, TeaSecco, and ViSecco\u003c\/h2\u003e\n\u003cp\u003eSince 2023, the manufactory has been dealcoholizing dry wines in its own facility and refining them with juices, herbs, and hydrolats. The degree number on the label of \u003ca href=\"\/en\/products\/gradwanderung-32-grad-riesling-alkoholfrei\"\u003eGRAD°WANDERUNG 32 Degree Riesling\u003c\/a\u003e and others indicates the temperature at which the alcohol was removed. TeaSecco combines fruit with tea, while ViSecco sparkles on the basis of dealcoholized wines.\u003c\/p\u003e\n\u003ch2\u003eCider, sparkling wine, dessert wine, and brandies\u003c\/h2\u003e\n\u003cp\u003eAlcoholic options include cider, pear sparkling wine made from the Champagner Bratbirne, the apple vermouth \u003ca href=\"\/en\/products\/wehmut-apfelwermutwein\"\u003e!WEHMUT\u003c\/a\u003e, port-style dessert wines made from apple, pear, and cherry, as well as wood-barrel-aged fruit brandies. Sale only to persons of the legal minimum age.\u003c\/p\u003e\n\u003ch2\u003eOrder Jörg Geiger online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can get the Manufaktur Jörg Geiger range delivered to your door in 1–3 days. Jörg Geiger tells us more about his manufactory in our \u003ca href=\"\/en\/blogs\/magazin\/manufaktur-joerg-geiger\"\u003emagazine interview\u003c\/a\u003e. You can find more non-alcoholic alternatives in the \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-spirituosen\"\u003eNon-Alcoholic Spirits\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"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":"wehmut-apfelwermutwein","title":"!MELANCHOLY - Apple vermouth wine","description":"\u003ch2\u003eJörg Geiger !WEHMUT Apple Vermouth Wine. Vermouth based on apple wine with real wormwood, 13% vol – bittersweet, spicy and tart in the finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger WEHMUT Apple Vermouth Wine\u003c\/strong\u003e is a vermouth from Schlat on the Swabian Alb foothills. The base is apple wine, fermented in whisky barrels and brought to 13% vol with wood-aged apple and grape brandy. Added to this are pear juice, wormwood, and eleven spices and blossoms, 500 ml. Not a liqueur, not an herbal bitter, not a grape vermouth – an apple vermouth wine with a genuine bitter note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWEHMUT Apple Vermouth Wine by Jörg Geiger\u003c\/strong\u003e takes the idea of the classic vermouth and places it on Swabian soil. Vermouth is a wine flavored with wormwood and spices, fortified with alcohol. Instead of grape wine, Jörg Geiger uses an apple wine made from bittersweet apples. The apple wine ferments spontaneously in whisky barrels and matures oxidatively. Apple and grape brandies aged for several years in wooden barrels bring it to 13% vol. The producer calls this \"courage for melancholia\" (a play on the German word *Wehmut* meaning melancholy): a commitment to the genuine bitter note of the wormwood herb instead of masking it with sugar.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, WEHMUT displays honey, ripe apricots, and fragrant white blossoms. Added to this are spicy anise, ginger, and fresh, lemony notes reminiscent of the lemon verbena in the recipe.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the vermouth begins sweet and full. In the middle section, a fine acidity emerges, then it becomes bitter and tart. The finish is spicy, the aftertaste clearly defined by the wormwood. The pear juice rounds off the grip of the wormwood's tannins so that the bitter note carries rather than scratches. Cardamom, coriander, bay leaf, tonka bean, and vanilla provide depth, while cowslip and chamomile create a floral frame.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet, soft vermouth for the summer will be surprised by the tart finish. As sweet as the start appears, the swallow ends with consistent bitterness.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eEnjoy WEHMUT neat at 14 to 16 °C, or over ice in a tumbler. As an aperitif before a meal, a small glass is sufficient to showcase the herbs.\u003c\/p\u003e\n\n\u003cp\u003eIt plays to its strengths when mixed with the non-alcoholic compositions from the manufactory. The producer recommends topping up 4 cl of WEHMUT with Aecht Bitter or Cuvée No. 11. A lighter version is 2 cl of vermouth to 5 cl of filler. The fruit of the composition and the bitterness of the herb complement each other, and the glass remains light.\u003c\/p\u003e\n\n\u003cp\u003eWEHMUT has 13% vol; sale to persons 18 and older only. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A large ice cube in a tumbler, 4 cl WEHMUT, top up with well-chilled Aecht Bitter and stir briefly. A thin lemon zest on top brings out the lemon verbena.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the Swabian Alb foothills. 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\" (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 traditional meadow orchards in the region, supplied by local farmers. Wormwood is also still grown in this meadow orchard landscape on the northern edge of the Swabian Alb today. According to the description, the wormwood for WEHMUT comes from the Sonnenhof in Bad Boll. All steps from delivery to bottling take place in the manufactory; the distilling is done at the Gasthof Lamm.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eWEHMUT is the bottle for people who appreciate bitterness: for vermouth fans looking for something unique, and for hosts who like to mix their own aperitifs. Those who enjoy experimenting with non-alcoholic compositions will find a spicy partner here. As a gift, it is a conversation starter because vermouth made from apple wine arouses curiosity.\u003c\/p\u003e\n\n\u003cp\u003eAs a filler, the tart \u003ca href=\"\/en\/products\/aecht-bitter-alkoholfrei\"\u003eAecht Bitter\u003c\/a\u003e made from \"Grüne Jagdbirne\" is a great match, or \u003ca href=\"\/en\/products\/cuvee-nr-11-alkoholfrei\"\u003eCuvée No. 11\u003c\/a\u003e for a rounder version. Both and all other bottles can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg-Geiger page\u003c\/a\u003e. WEHMUT is not suitable for those looking for a sweet aperitif – the finish remains bitter and tart.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple wine from whisky barrels, wormwood from the Alb, 13% vol – Jörg Geiger's apple vermouth wine for a bittersweet aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":57548303630668,"sku":"026MAN0691","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wehmut-apfelwermutwein-freisteller.png?v=1790868045"},{"product_id":"alb-kuemmel","title":"Alb caraway","description":"\u003ch2\u003eJörg Geiger ALB!KÜMMEL. Caraway spirit on cask-aged organic apple brandy – spicy, with a hint of honey, 35% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Albkümmel\u003c\/strong\u003e is a caraway spirit from the artisanal distillery in Schlat on the Swabian Jura mountain ridge: caraway, distilled with coriander, dill seeds, fennel, and cloves, combined with wood-cask-aged organic apple brandy made from Swabian meadow fruit and matured in French oak, 35% vol, 500 ml, EU organic. Not a vodka with caraway, not a herbal liqueur – a spirit for after dinner.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAlbkümmel by Jörg Geiger\u003c\/strong\u003e is a caraway spirit with a Swabian foundation. A caraway spirit is a liquor whose character comes from caraway seeds – their essential oils carry the typical aroma and flavor. Jörg Geiger crafts his caraway spirit in two steps: he distills the caraway in small batches together with coriander, dill seeds, fennel, and cloves, and refines this distillate with a brandy made from organic apples from meadow orchards, which has been aged in wooden casks. Afterward, the Albkümmel is stored in French oak barrels. The result is a caraway spirit that is finer and more complex than you might expect from this variety.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, the Albkümmel reveals warm, oriental spicy notes, followed by soft hints of honey and a certain freshness. The caraway is present, but only truly comes to the fore on the palate.\u003c\/p\u003e\n\n\u003cp\u003eThere, it unfolds its full aroma—powerful, yet subtle. Fresh apple notes from the brandy and citrusy hints are added, and a deep sweetness complements finely tart bitter notes. As spicy as the caraway begins, it becomes rounded by the apple and the cask. The distillery describes the result as finer and less intensely upfront, but rather complex. This is exactly what sets it apart from a caraway spirit consisting only of seeds and alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends Albkümmel as a digestif, but also to accompany hearty, fatty foods, meat, cheese, and salty dishes. His suggestions: Székely goulash, grilled pork belly with cider lentils, salt cod (bacalhau), and Moroccan-style couscous with raisins, cumin, and cinnamon. The caraway in the glass picks up on the spice on the plate.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is between 12 and 14 °C (54–57 °F); in summer, it can therefore be slightly chilled. For glassware, the manufacturer recommends a nosing glass, in which the spice can collect. Albkümmel has 35% vol, and the product may only be sold to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The manufacturer's mixing idea for the summer: crush mint and lime in a glass, add 5 cl of Albkümmel, fill with ice, and top up with the non-alcoholic \u003ca href=\"\/en\/products\/aecht-kimmel-alkoholfrei\"\u003eAecht Kimmel\u003c\/a\u003e. Caraway meets caraway, one with and one without alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger distillery is located in Schlat on the Albtrauf of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn, \"Lamm,\" in 1997 at the age of 22. Distillates made from meadow fruit are a family tradition there: his father already distilled a spirit from the old \"Stuttgarter Gaishirtle\" pear variety in the vaulted cellar beneath the inn, and distilling continues at the Lamm to this day. The fruit brandies are stored there in used wooden barrels, selected according to the character of the variety.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material for the apple brandy is Swabian meadow fruit, here from certified organic orchard meadows. Caraway has always been a feature of the orchards in the Swabian Jura. The caraway for this brandy comes from Römerstein-Böhringen in the Jura, where Wilfried Holder has started cultivating it again. Thus, both main ingredients—apple and caraway—come from the same landscape.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eAlbkümmel is the bottle for people who appreciate a spicy spirit after a heavy meal and pay attention to its origin. It pairs well with a goulash evening, a barbecue with pork belly, and as a gift for anyone who collects regional spirits. Those who previously knew caraway as a clear, sharp schnapps will discover a cask-aged, softer side here.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for apple brandy with many botanicals, reach for \u003ca href=\"\/en\/products\/dont-call-me-gin\"\u003eDon't call me Gin\u003c\/a\u003e; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Albkümmel is not suitable for those expecting a neutral, clear schnapps – the caraway defines every sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCaraway from the Swabian Jura on cask-aged organic apple brandy, 35% vol – the caraway spirit from Schlat for after dinner and with hearty dishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":57548303958348,"sku":"026MAN60430","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/alb-kuemmel-freisteller.png?v=1790868053"},{"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":"dont-call-me-gin","title":"Nenn mich nicht Gin!","description":"\u003ch2\u003eJörg Geiger Don't call me Gin! Quadruple-distilled apple brandy with juniper and 78 botanicals, 46% ABV, in a stoneware jug.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Don't call me Gin\u003c\/strong\u003e is a spirit from Schlat on the Albtrauf of the Swabian Alb: a quadruple-distilled apple brandy with juniper and 77 other botanicals such as meadowsweet, Douglas fir tips, lemon verbena, and bronze fennel. It has 46% ABV and comes in a 500 ml stoneware bottle. No neutral alcohol, no classic gin, no liqueur – a brandy made from apples that smells of juniper.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDon't call me Gin by Jörg Geiger\u003c\/strong\u003e bears its name for a good reason. By definition, a gin must be made from neutral alcohol. Instead, Jörg Geiger uses what he has been working with for decades: apples from meadow orchards, including the old Goldparmäne variety. He distills them into an apple brandy four times and gives it the character that gin lovers look for with juniper and herbs. The manufacturer itself calls it the \"outsider among gins.\" The top notes are sourced from the region: juniper from the high valleys of the Alb, meadowsweet from Swabian meadows, Douglas fir tips from the forests, and lemon verbena from the gardens.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Apple and juniper, elderflower on the nose, long warming finish\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, the brandy shows floral accents reminiscent of rose and elderflower. The scent is characterized by lemon verbena, Douglas fir, and meadowsweet – resinous, citrusy, and meadow-like all at once.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it features the combination that defines it: apple and juniper, very straightforward and clear. Subtle tannins remind you that apple peel is involved here. In the long, warming finish, bronze fennel provides a slight sweetness. Among the 78 botanicals are also elderflower, woodruff, hops, sloe blossom, cardamom, and saffron. Together, they give the apple brandy its depth.\u003c\/p\u003e\n\n\u003cp\u003eDon't call me Gin is a spirit with 46% ABV; must be 18 years or older to purchase.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: neat, with a fine tonic, or as a dash in a non-alcoholic cuvée\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends his apple brandy neat, with delicate tonics, or together with his non-alcoholic specialties. Neat on ice with a strip of orange peel, its botanicals show most clearly. For a long drink, choose an understated tonic so that the apple and juniper remain at the forefront.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer suggests its own combination: 4 cl of Don't call me Gin with the \u003ca href=\"\/en\/products\/cuvee-nr-11-alkoholfrei\"\u003eCuvée No. 11\u003c\/a\u003e, which tastes of unripe apple and oak leaves. Apple meets apple, the wood of the cuvée meets the juniper of the brandy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take a tumbler, add two large ice cubes, and rub the orange peel briefly over the rim of the glass before putting it in. The oil from the peel combines with the lemon verbena and meadowsweet.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Apples from the Albtrauf, distilled at the Gasthof Lamm\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat on the Albtrauf of the Swabian Alb. Distilling has a family tradition: his father already produced a distillate from the old Stuttgarter Gaishirtle pear variety in the vaulted cellar under the Gasthof Lamm. Jörg Geiger, a trained chef, took over the inn in 1997 at the age of 22. Distilling still takes place at the Gasthof Lamm to this day.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material at Jörg Geiger is called \"Swabian Meadow Fruit\": old, often tart apple and pear varieties from local meadow orchards, supplied by farmers from the surrounding area. The Goldparmäne, which the producer mentions for this brandy, is one of them. According to the manufacturer, the herbs for the top notes also come from the region: from meadows, forests, and gardens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Gin lovers who want to discover an apple brandy with juniper\u003c\/h3\u003e\n\n\u003cp\u003eThis apple brandy is the bottle for people who like gin and are curious about a different base. Those who appreciate fruit brandies will find an apple brandy with herbs here; those who collect gin will get an outsider in a stoneware jug. As a gift, the dark bottle stands out on the shelf. If you prefer to try apple aged in wood, go for the \u003ca href=\"\/en\/products\/apfelbrand-im-kastanienfass\"\u003eapple brandy in a chestnut barrel\u003c\/a\u003e; all brandies are on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for those expecting a soft, sweet gin for a summer drink – it is strong and herb-forward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple brandy, juniper, and 78 botanicals from Schlat – the spirit for everyone who knows gin and is looking for the apple within it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":57688409440588,"sku":"026MAN0690","price":42.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dont-call-me-gin-freisteller.png?v=1790868159"},{"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":"schwaebischer-cider-mild","title":"Swabian cider mild","description":"\u003ch2\u003eJörg Geiger Swabian Cider mild. Partially fermented sparkling fruit wine made from meadow apples and culinary pears, fruity-mild and sparkling, 3.0% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Swabian Cider mild\u003c\/strong\u003e is a craft cider from the Jörg Geiger manufactory in Schlat on the Swabian Alb: a partially fermented sparkling fruit wine made from hand-picked meadow apples and culinary pears, with around 65 grams of residual sugar per liter, 3.0% ABV, 750 ml. Not a tart cider, not a beer substitute – a mild, fruity sparkling wine from meadow orchards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSwabian Cider mild by Jörg Geiger\u003c\/strong\u003e is a sparkling fruit wine that has only been partially fermented. Partially fermented means: the yeast only converts part of the fruit sugar into alcohol, while the rest remains in the glass as natural sweetness. This accounts for the low 3.0% ABV and the soft, rounded character. The fruits are old apple and culinary pear varieties from meadow orchards, hand-picked and crafted at the manufactory. The 750 ml bottle is perfect for the table. Imagine a warm June evening on the terrace. On the board are goat's milk cream cheese, radishes, and herbs. It pairs perfectly with a glass that tastes of ripe fruit and remains light.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the Cider mild displays a strong straw yellow. The nose detects ripe, lush, sweet pear and apple fruit, with subtle nutty and meadow herb notes. On the palate, it is very round and soft. The fruitiness of the orchard meadow is prominent, countered by a slight tartness from the culinary pears. The fruit flavor lingers, accompanied by a juicy interplay of sweetness and acidity. The carbonation provides a pleasant prickle, making the residual sweetness feel fresh.\u003c\/p\u003e\n\n\u003cp\u003eWith around 65 grams of residual sugar per liter, it is distinctly sweet and fruity. Knowing this, you can enjoy it exactly as intended: as a fruity, light sparkling wine for an aperitif or with dessert.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eDrink the Cider mild well-chilled at 8 to 10 °C from a champagne flute. The manufactory recommends it as an invigorating, summery aperitif. With food, it pairs well with goat and sheep cream cheese, combined with salads and herbs. Think of a lamb's lettuce salad with goat cream cheese and walnuts, or sheep's cheese with cucumber and dill.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it is a companion for fruity summer berry dishes. A berry compote with vanilla sauce, strawberry tiramisu, or red currant cake with meringue handle the sweetness in the glass well. The Cider mild contains alcohol; sale is permitted from the age of 16. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the bottle in the freezer or an ice bucket for half an hour before opening. At 8 °C, the sweetness feels fresher, and the herbal notes come to the fore more clearly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Cider mild 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. In 1998, he began working with the \"Champagner Bratbirne,\" an old pear variety from the region. He calls his raw material Swabian MeadowFruit: old, often tart apple and pear varieties from meadow orchards, supplied by local farmers.\u003c\/p\u003e\n\n\u003cp\u003eFor the Cider mild, meadow apples and culinary pears are combined. The apples provide acidity, while the culinary pears provide tannins and a fine tartness. The fruits are gently pressed, fermented, and crafted by hand. Every step from delivery to bottling takes place at the manufactory. This ensures that the fruit from the meadows around Schlat ends up in the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Cider mild is for everyone who enjoys a light, fruity sparkling wine with low alcohol. It is perfect for summer garden parties, brunch, and dessert. With its 3.0% ABV, it makes for a light drink for afternoons outdoors when no one wants a heavy wine. And as a gift, it shows what can be made from old fruit varieties. Those who prefer something drier and in a smaller bottle should try the off-dry \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenobst Cider\u003c\/a\u003e. For guests who abstain from alcohol, there is the dry \u003ca href=\"\/en\/products\/cider-rose-alkoholfrei\"\u003eCider Rosé non-alcoholic\u003c\/a\u003e. You can find all ciders on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Cider mild is not suitable for those expecting a dry, tart cider – it is fruity and sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMeadow apples and culinary pears, partially fermented and sparkling – the mild craft cider from Schlat for the terrace, cream cheese, and summer berries.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003303788876,"sku":"020MAN0113","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwaebischer-cider-mild-freisteller.png?v=1790868406"},{"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":"cuvee-aus-weinbirnen","title":"Cuvée of wine pears","description":"\u003ch2\u003eJörg Geiger Cuvée of wine pears. Sweet organic pear sparkling wine from three old wine pear varieties, 2.0% vol, spicy-sweet and finely effervescent.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée of wine pears\u003c\/strong\u003e is a partially fermented organic pear sparkling wine from Schlat on the Swabian Alb: Oberösterreicher wine pear, Swiss water pear and Nägeles pear, 2.0% vol, approximately 75 g of residual sugar per liter, 750 ml. Neither a Sekt nor a non-alcoholic cuvée – a light, sweet fruit sparkling wine for cheese and dessert.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée of wine pears by Jörg Geiger\u003c\/strong\u003e is a pear sparkling wine in which the fermentation is stopped early. \"Cuvée\" here refers to the blend of three old pear varieties from the region’s meadow orchards. The freshly pressed juice begins to ferment, then cold temperatures slow down the yeast. This aroma-preserving partial fermentation leaves a lot of fruit sugar in the wine and keeps the alcohol at a moderate 2.0% vol. The manufacturer calls the product \"BIO Cuvée aus Weinbirnen\" and classifies it under the Craft Cider category. It is EU organic certified and vegan. An evening in October, a tray of onion tart on the table, and instead of Federweißer, a sparkling pear wine sparkles in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, it glows an intense straw yellow. On the nose, the cuvée smells juicy and full of ripe pears, accompanied by spicy notes reminiscent of grass and hay. On the palate, the Oberösterreicher wine pear sets the tone: very spicy-sweet and lush. The Swiss water pear rounds it off with its mildness and nutty hints. The finely effervescent carbonic acid provides a lemon-fresh kick that carries the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eWith around 75 g of residual sugar per liter, it is distinctly sweet. If you are looking for a dry pear sparkling wine, opt for the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne dry\u003c\/a\u003e with around 18 g of residual sugar and a prominent tannin note. The Cuvée of wine pears is the counterpart to this: soft, sweet, and fruit-forward.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe at 8 to 10 °C in a champagne flute. Jörg Geiger recommends it with strong blue cheese or soft cheese with pear jelly. It also pairs well with lemon cream and cakes topped with fresh berries. The sweetness of the wine keeps up with the dessert, while the carbonation makes it lighter.\u003c\/p\u003e\n\n\u003cp\u003eIt shows its strengths on a cheese board with Gorgonzola, walnuts, and a few pear slices. When having coffee on Sunday, it replaces the Sekt for berry cake, with significantly less alcohol in the glass. One bottle is enough for about six champagne flutes, plenty for a coffee table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place it on the table in autumn with onion tart or vegetable quiche. As a lighter alternative to Federweißer, it fits perfectly into these weeks.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe three pear varieties in the cuvée come from old, tall standard trees in the meadow orchards on the edge of the Swabian Alb. The Jörg Geiger manufactory in Schlat calls this raw material \"Swabian Meadow Fruit\" (Schwäbisches WiesenObst): old, often tart varieties delivered by local farmers. The fruits are hand-picked and gently pressed at the manufactory. From delivery to bottling, every step remains in-house.\u003c\/p\u003e\n\n\u003cp\u003ePears are the beginning of this manufactory. Jörg Geiger, a trained chef, took over his parents' inn \"Lamm\" in 1997 at the age of 22. In 1998, he began experimenting with the harvest from five Champagner Bratbirne trees; the first attempts yielded around 200 bottles. The wine pear cuvée shows the sweet, soft side of this work with old varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée is for everyone who likes pears and is looking for a light, sweet sparkling wine for cheese or dessert. It suits hosts who want to offer something other than port wine for the cheese course, and for the curious who want to get to know old pear varieties. At 2.0% vol, it is an alcoholic beverage; it is sold to those aged 16 and over. The Nägeles pear from this cuvée is also available as a single-varietal brandy, as \u003ca href=\"\/en\/products\/naegelesbirne-birnenbrand\"\u003eNägeles pear fruit brandy\u003c\/a\u003e with 42% vol. You can find all bottles 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. It is not suitable for those looking for a dry, tart aperitif.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree old wine pears, gently stopped fermentation, 2.0% vol – the sweet pear sparkling wine from the Alb for cheese, dessert, and onion tart.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003304444236,"sku":"020MAN0095","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-aus-weinbirnen-freisteller.png?v=1790868421"},{"product_id":"champagner-bratbirne-trocken","title":"Champagne Pear dry","description":"\u003ch2\u003eJörg Geiger Champagner Bratbirne dry. Pear sparkling wine from an ancient Swabian pear variety – bottle-fermented, dry and with a distinct tannic note.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Champagner Bratbirne dry\u003c\/strong\u003e is a sparkling pear wine made from the ancient Champagner Bratbirne variety, produced using the traditional bottle-fermentation method in Schlat on the Albtrauf of the Swabian Jura. Dry with approx. 18 g\/l residual sugar, 7.5% ABV, 750 ml. Not champagne, not grape sparkling wine – a sparkling wine made from pears with over 250 years of history.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChampagner Bratbirne dry by Jörg Geiger\u003c\/strong\u003e is a sparkling wine created from pear wine. After the harvest, the pears are washed, sorted by hand according to ripeness, and then left to \"sweat\" to allow the aroma to develop fully. They are then milled and pressed at low pressure. The tannins in the pear immediately precipitate the suspended particles, and the juice rests overnight in a settling tank. The slow cold fermentation lasts almost three months. The company compiles the cuvées around the turn of the year. After bottling, secondary fermentation begins in the bottle using champagne yeast. The sparkling wine remains on the lees for at least nine months before it is riddled and disgorged.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is powerfully pear-forward, with vegetal hints of meadow herbs and white blossoms. In the glass, it is pale straw yellow with greenish reflections and fine effervescence.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Champagner Bratbirne is harmoniously dry. The pear fruit is linear, the tannic note is present, and the finish is nutty and aromatic. These tannins are typical for the variety: the medium-sized, yellow-green fruit provides astringent tannins that give the sparkling wine backbone. Anyone expecting a fruity-sweet sparkling pear wine will find it too tart – it is a sparkling wine for the dining table.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Champagner Bratbirne should be served well chilled at 8 to 10 °C in a sparkling wine glass. The producer recommends it solo, as an aperitif, and with sweet-tart appetizers. Specifically, they suggest a game terrine with a mild fruit component and zander fillet fried crispy on the skin. Goose liver with pear and Asian dishes with sweet-spicy components also pair well with its linear fruit profile.\u003c\/p\u003e\n\n\u003cp\u003eThe sparkling pear wine has 7.5% ABV and is sold to persons aged 16 and older. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the zander with crispy skin, briefly sauté a few pear slices in butter and add them to the plate. The fruit on the plate brings out the pear in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger factory is located in Schlat on the Albtrauf 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. In 1998, he began harvesting from five Champagner Bratbirne trees; the first trials yielded around 200 bottles. His work with ancient varieties began with this pear.\u003c\/p\u003e\n\n\u003cp\u003eThe variety was described by Christ in 1797. Sparkling wine made from it has been documented in Swabia since 1760, at the court of Duke Carl Eugen. Ancient trees still stand in Schlat today; the main stock is between 90 and 120 years old. The pear is ripe from mid-September to mid-October. Since 2005, it has been listed in the Slow Food \"Ark of Taste.\" In the same year, the Federal Court of Justice determined that the name has been used for this pear variety in Württemberg for over 150 years. Since a court-confirmed settlement with the Champagne trade association in 2007, the variety name has appeared on the back label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Champagner Bratbirne is the bottle for people who enjoy drinking sparkling wine with food and are curious about history in their glass. It is suitable for a festive menu, game dinners in autumn, and as a gift for wine lovers who like to experience sparkling wine from a different perspective.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to try sparkling wine from apples should reach for the \u003ca href=\"\/en\/products\/apfelschaumwein-hauxapfel\"\u003eHauxapfel apple sparkling wine\u003c\/a\u003e. For guests who remain alcohol-free, there is the \u003ca href=\"\/en\/products\/blanc-de-blanc-alkoholfrei\"\u003eBlanc de Blanc non-alcoholic\u003c\/a\u003e. The entire range can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Champagner Bratbirne is not suitable for those looking for a sweet, mild semi-sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn ancient pear variety, nine months on the lees, dry and with tannins – Jörg Geiger's sparkling pear wine for the festive menu.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003304935756,"sku":"020MAN0001","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/champagner-bratbirne-trocken-freisteller.png?v=1790868428"},{"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":"wiesenobst-cider","title":"Meadow Fruit Cider","description":"\u003ch2\u003eJörg Geiger Wiesenobst Cider. Off-dry craft cider from heirloom apple varieties and perry pears, demi-sec, 3.5% ABV in a 0.33l longneck bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Wiesenobst Cider\u003c\/strong\u003e is an off-dry craft cider from the Jörg Geiger manufactory in Schlat on the Swabian Alb: a partially fermented sparkling fruit wine made from heirloom apple varieties and tart perry pears, 100 percent Swabian meadow fruit in organic quality, 3.5% ABV, 330 ml in a brown longneck bottle. No added flavorings, no concentrate, no added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWiesenobst Cider by Jörg Geiger\u003c\/strong\u003e is a sparkling fruit wine, meaning it is a carbonated wine made from fruit instead of grapes. It is partially fermented: some of the fructose turns into alcohol, while some remains as natural sweetness. The manufactory describes the result as off-dry and demi-sec. The bottle contains only fruit from meadow orchards, processed and bottled in Schlat. It is an estate bottling. A Saturday afternoon, after gardening, a piece of mountain cheese and bread on the table: a cool, brown bottle that tastes of apple and pear is the perfect match.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, the cider exhibits ripe, lush pear and apple fruit with subtle nutty notes. It pours a strong straw yellow in the glass. On the palate, it is round and soft, carried by plenty of fruit. The perry pears provide a fine tartness, the apples a fresh acidity. It is demi-sec, meaning it has some residual sweetness, and is refreshingly effervescent.\u003c\/p\u003e\n\n\u003cp\u003eOff-dry in this context means: fruity enough to be enjoyed on its own, and tart enough to hold its own alongside cheese. The perry pears are what give it this edge. They are rich in tannins and tart; in Swabian, this is called \"räs.\"\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eDrink the cider well chilled at 7 to 8 °C, from a glass or straight from the longneck. The manufactory recommends it with medium-aged cheese or simply on its own. A young mountain cheese, a semi-firm sliced cheese, or a piece of Tilsit on farmhouse bread are good partners. It also works well with pretzels, radishes, and butter as a Swabian \"Vesper\" (snack).\u003c\/p\u003e\n\n\u003cp\u003eThe small bottle is a single serving. This makes it practical for barbecues and outings. The cider contains alcohol and is for sale to those aged 16 and over. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Only cut the cheese shortly before serving and let it sit at room temperature for half an hour. That way, the nutty note in the cheese emerges and meets the nutty notes in the cider.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe off-dry cider 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. The raw material is Swabian meadow fruit: heirloom, often tart apple and pear varieties from orchards in the region, supplied by local farmers. As the name of this cider suggests: it consists entirely of this fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe sparkling fruit wine comes from organic farming (DE-ÖKO-006). All meadows are managed in accordance with organic standards, with certified land providing the fruit for the organic quality. Pressing, fermentation, aging, and bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003cp\u003eFor their craft cider, the manufactory names heirloom varieties such as Gewürzluiken and Roter Berlepsch. Anyone who wants to supply fruit registers with WiesenObst e.V., which the manufactory co-founded with Slow Food Germany. Registration involves regular inspections. This makes it possible to trace which orchards the fruit in the bottle comes from.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Wiesenobst Cider is for everyone looking for a light, fruity glass to accompany a snack, with less alcohol than wine. It fits the end of the workday, a snack, and a barbecue. Those who prefer it sweeter and in a larger bottle should choose the \u003ca href=\"\/en\/products\/schwaebischer-cider-mild\"\u003eSwabian Cider Mild\u003c\/a\u003e. For drivers, there is the \u003ca href=\"\/en\/products\/wiesenobst-cider-alkoholfrei\"\u003eWiesenobst Cider non-alcoholic\u003c\/a\u003e. You can find all ciders on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for anyone expecting a bone-dry cider – it is off-dry with residual sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeirloom apple varieties and tart perry pears, fermented off-dry – the craft cider in a longneck bottle from Schlat for snacks, cheese, and the end of the day.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"330 ml","offer_id":59003315454284,"sku":"020MAN0357","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wiesenobst-cider-freisteller.png?v=1790868534"},{"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"},{"product_id":"cuvee-nr-31-alkoholfrei","title":"Cuvée No. 31 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 31 non-alcoholic. A non-alcoholic cuvée made from apple, pear, and cold-brewed Darjeeling green tea – floral, mineral, with a creamy finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 31 non-alcoholic\u003c\/strong\u003e is a sparkling, juice-based cuvée from Schlat in the Swabian Jura: 45% apple juice, pear and peach juice, a cold infusion of green Darjeeling tea, herbs, and spices, 0.0% vol, 750 ml. Not an iced tea, not a sparkling wine – a food companion with the scent of lemon balm and marigold.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 31 by Jörg Geiger\u003c\/strong\u003e belongs to the numbered cuvées that the manufactory composes for fine dining and menu pairings. They are intentionally kept separate from the PriSecco brand. At Jörg Geiger, a non-alcoholic cuvée is a sparkling, juice-based beverage: juices from heritage fruit varieties, balanced with herbs and spices, with added carbonation. Number 31 introduces tea into the mix. Green Darjeeling is cold-extracted—meaning it is steeped in cold water rather than brewed—and combined with water and apple, pear, and peach juice. Darjeeling grows in tea gardens in the Indian Himalayas and is known for its delicate floral leaf. It's Friday night, there's sushi on the table, and the glass next to it smells of a herb garden and tea leaves.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe initial aroma is fresh, reminiscent of lemon balm and marigold, followed by slightly tart notes of delicately floral Darjeeling tea leaves. On the palate, it reveals a harmonious, mild interplay of sweetness and acidity. The tart notes of the green tea linger, feeling mineral and finishing with a creamy, rounded quality. With 7.7 g of sugar per 100 ml, derived from the juices, it maintains a balance between fruit and tea.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/products\/teasecco\"\u003eTeasecco\u003c\/a\u003e also uses green tea. It is organic, contains dealcoholized apple wine, and focuses on a delicately sweet opening with peach. Number 31 is more floral and mineral, with lemon balm instead of fruit in the foreground. Those expecting a robust fruit sweetness will find more of a tea garden here than an orchard.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the cuvée at 8 to 10 °C in a sparkling wine glass. Jörg Geiger recommends it with a pea velouté with North Sea shrimp or crayfish, and with sushi and sashimi. Both rely on delicacy, and this cuvée accompanies them quietly rather than taking over. A risotto with green asparagus also pairs well with the tea note.\u003c\/p\u003e\n\n\u003cp\u003eAt home, it works anywhere you would otherwise have a light, dry white wine. This could be a spring soup, fish fillet with herbs, or an evening with maki and nigiri from your favorite local shop. As an aperitif, it remains subtle and whets the appetite.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few finely chopped lemon balm leaves to the pea soup. The lemon balm from the nose is then echoed on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe base of the cuvée consists of apples and pears from Swabian \"WiesenObst\" (meadow fruit). This is what the Jörg Geiger manufactory in Schlat on the edge of the Swabian Jura calls the old, often tart varieties from tall-trunked trees in meadow orchards, supplied by local farmers. Pressing, composing, and bottling all take place at the manufactory.\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, and in 2009, he introduced his first numbered cuvée, No. 7, then made from plum, Gelbmöstler pear, and lemon verbena. Many numbers have been added since, each with its own concept. With No. 31, the vision extends beyond the Swabian Jura all the way to Darjeeling.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor anyone seeking a non-alcoholic glass with depth to pair with fine fish dishes and Japanese cuisine. For tea drinkers who want to experience green tea in a sparkling form, and for hosts who want to pour something unique with a light menu. For those who prefer more herbs and a nutty, grain-like note, try the \u003ca href=\"\/en\/products\/bio-cuv-e-28\"\u003eOrganic Cuvée 28\u003c\/a\u003e with ground elder and roasted emmer. You can find all the cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis cuvée is not suitable for those who do not care for green tea – the tea note persists into the finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon balm, marigold, and green Darjeeling over apple and pear – the non-alcoholic cuvée for sushi, shrimp, and pea soup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003315880268,"sku":"026MAN331","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-31-alkoholfrei-freisteller.png?v=1790868548"},{"product_id":"cuvee-nr-9-alkoholfrei","title":"Cuvée No. 9 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 9 non-alcoholic. Sparkling organic cuvée made from apple, pear, and three grape varieties – grape-fruity, mild, and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 9 non-alcoholic\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 fruit meet grape juice from Müller-Thurgau, Kerner, and Portugieser, refined with spices. 0.0% alcohol, 750 ml, EU organic and vegan. Not a pure grape juice, not a sparkling wine – a composition for the well-laid table.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 9 by Jörg Geiger\u003c\/strong\u003e is called \"Bio Cuvée No. 9\" by the producer and is one of the manufactory’s numbered cuvées. These cuvées are independent compositions that Jörg Geiger has developed for upscale gastronomy and menu pairing. The first one, No. 7, was created in 2009. Each number represents a unique blend of juices, herbs, and spices, carbonated and without fermentation, meaning 0.0% alcohol. No. 9 contains 25 percent apple juice and 40 percent grape juice from three grape varieties: 15 percent Müller-Thurgau, 15 percent Kerner, and 10 percent Portugieser. Added to this are pear juice and spices. Müller-Thurgau and Kerner are white grape varieties, while Portugieser is a red one – together, they give the cuvée its grape fruitiness.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eOn the nose, No. 9 shows lush pear-grape fruitiness, complemented by fresh hints of white blossoms. Beneath this lie subtly nutty notes, which the producer describes as hazelnuts and foliage – an autumnal undertone beneath the bright fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the palate, it is balanced: pear-fruity sweetness meets a mild, sparkling acidity. The finish is long, with mildly earthy notes. The three grape varieties give it its grape character, and the apple provides freshness. With 11.8 grams of sugar per 100 milliliters from apple, grape, and pear, it is fruit-forward and soft. Those looking for a tart, dry meal companion will find it too sweet.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThe cuvée should be served well chilled at 8 to 10 °C in a sparkling wine glass. The producer recommends it with Asian cuisine, especially sushi and sashimi. Appetizers with leaf salads and cream cheese also pair well. For dessert, it accompanies berry-fruit desserts and pastries.\u003c\/p\u003e\n\n\n\u003cp\u003eThe mild acidity and grape fruitiness can handle soy sauce, pickled ginger, and a bit of wasabi, while the glass remains balanced. It brings fruit to cream cheese with salad, and acts as a sparkling accompaniment to Sunday berry cake, replacing coffee.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Host a sushi night at home and chill a bottle of No. 9 instead of green tea. The grape fruitiness and floral notes suit the rice, and the carbonation refreshes between bites.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\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 1998, he began working with the \"Champagner Bratbirne\" (pear variety), and in 2003, he bottled his first PriSecco.\u003c\/p\u003e\n\n\n\u003cp\u003eThe raw material is Swabian meadow fruit: old, often tart apple and pear varieties from traditional local orchards, supplied by regional farmers. The apple and pear juice in No. 9 are made from these. All ingredients are EU organic certified, control body DE-ÖKO-006. According to the producer, the organic products are also vegan. The cuvées are bottled depending on the season of the ingredients and are therefore only available for a limited time. When No. 9 is in stock, it is worth buying a second bottle for your supply. All steps from delivery to bottling take place in the manufactory.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eNo. 9 is the bottle for anyone who enjoys drinking something sparkling and fruity with their meal and values organic and vegan products. It suits a sushi evening, a brunch with salads, or a coffee table with berry cake.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer something tart and more roasted, try \u003ca href=\"\/en\/products\/cuvee-nr-15-alkoholfrei\"\u003eCuvée No. 15\u003c\/a\u003e with coffee. The light organic composition with quince is \u003ca href=\"\/en\/products\/bio-weiss\"\u003eBio Weiss\u003c\/a\u003e. You can find all cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. No. 9 is not suitable for those looking for a bone-dry aperitif.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eMüller-Thurgau, Kerner, and Portugieser with apple and pear from the Alb – the fruity, non-alcoholic organic cuvée by Jörg Geiger for a sushi evening.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003317092684,"sku":"026MAN0219","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-9-alkoholfrei-freisteller.png?v=1790868562"},{"product_id":"apfelschaumwein-hauxapfel","title":"Hauxapfel sparkling apple wine","description":"\u003ch2\u003eJörg Geiger Hauxapfel Sparkling Apple Wine. Varietal sparkling apple wine made using traditional bottle fermentation – creamy, dry, with notes of wood and vanilla.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Hauxapfel Sparkling Apple Wine\u003c\/strong\u003e is a single-varietal sparkling wine made from an heirloom apple variety from the Swabian Jura, produced at the manufactory in Schlat: cold-fermented Hauxapfel cider, partially aged in barriques, fermented a second time in the bottle, and aged on the lees for at least 15 months, 7.5% ABV, 750 ml. Not a cider, not a semi-sparkling wine – a sparkling apple wine made using traditional bottle fermentation.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Hauxapfel Sparkling Apple Wine\u003c\/strong\u003e is a sparkling wine made from apples rather than grapes, specifically using traditional bottle fermentation – the laborious classic method for creating sparkling wine. First, the juice is turned into a still cider, then each bottle undergoes a second fermentation, which creates the carbonation. The bubbles are therefore naturally developed, not added. Single-varietal means: there is only one type of apple in the glass, the Hauxapfel. The result has little to do with apple juice – it is more akin to a fine vintage sparkling wine that smells of ripe apples.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the sparkling apple wine presents a pale straw yellow with golden reflections and a fine mousse. The aroma is bold: ripe apples, subtle woody notes, along with vanilla and caramel.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is complex and multi-layered. The apple's invigorating acidity and well-integrated tannins result in a round, creamy character. The finish is long and fresh with apple, with hints of fresh pine needles. It is also dry – an aperitif that whets the appetite rather than satisfying it.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eAs a dry aperitif, this sparkling apple wine takes the place where one would otherwise pour a Sekt or Crémant. However, it truly shows its strength at the dining table. Recommendations: pan-seared goose or duck liver with apple or pear chutney, cured salmon with rösti, roast beef with herb sour cream. The acidity and bubbles cut through fat and salt, while the wood and caramel notes pair well with roasted and cured dishes.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled and open the bottle slowly, with your hand on the cork. The sparkling apple wine has 7.5% ABV; purchase is permitted from age 16.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cure a piece of salmon a day in advance with salt, sugar, and dill, slice it thinly, and place it on crispy little röstis. This is the appetizer this sparkling apple wine is intended for, and it is easy to prepare in advance.\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 Jura. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, in 1997 and began working with the Champagner Bratbirne (Champagne cooking pear) in 1998 to make pear sparkling wine. The raw material is \"Swabian meadow fruit\": heirloom, often tart apple and pear varieties from traditional local orchards.\u003c\/p\u003e\n\n\u003cp\u003eThe Hauxapfel is one of them. Around 1920, Andreas Haux from Göppingen cultivated the variety from the seeds of the Roter Trierer Weinapfel. After harvest, the fruits rest in closed boxes where the ripening gas ethylene accumulates. They are then gently pressed and cold-fermented in stainless steel tanks; a portion of the cider is aged in new barrique barrels.\u003c\/p\u003e\n\n\u003cp\u003eThe second fermentation in the bottle takes 12 to 16 weeks, after which the sparkling wine remains on the lees for at least 15 months. Finally, the bottles are turned daily and set at an increasingly steeper angle until the yeast plug has gathered in the neck of the bottle after 43 turns. It is removed during disgorging, and only then is the sparkling apple wine ready for sale. The yeast aging alone lasts longer than a year, and you can taste this time in the creamy mousse.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis sparkling apple wine is the bottle for people who enjoy drinking Sekt or Crémant and want to know what an heirloom apple variety can achieve through bottle fermentation. It is perfect for festive meals with appetizers, New Year's Eve, and as a gift for anyone who has already tried every Sekt.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the same thing made from pears, reach for the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne dry\u003c\/a\u003e. Lighter and more floral is the \u003ca href=\"\/en\/products\/sommernachtstraum\"\u003eSommernachtstraum\u003c\/a\u003e with elderflower; 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 apple cider – it is dry, complex, and yeasty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHauxapfel, barrique, and 15 months of yeast aging – the single-varietal sparkling apple wine from Schlat for aperitifs and festive appetizers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003317551436,"sku":"020MAN0070","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfelschaumwein-hauxapfel-freisteller.png?v=1790868570"},{"product_id":"apfelbrand-im-kastanienfass","title":"Apple brandy in a chestnut barrel","description":"\u003ch2\u003eJörg Geiger Apple Brandy in Chestnut Cask. Fruit brandy made from apples, aged in a chestnut cask – spicy, fruity, with fresh wood notes, 42% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Apple Brandy in a Chestnut Cask\u003c\/strong\u003e is a fruit brandy from the Jörg Geiger manufactory in Schlat on the Swabian Alb: distilled from apples at the Gasthof Lamm and subsequently aged in a chestnut wood cask, 42% vol, 700 ml in a decorative box. Not a liqueur, not a young clear spirit – a cask-aged distillate for the small glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Brandy in a Chestnut Cask by Jörg Geiger\u003c\/strong\u003e combines two things: the fruit of ripe apples and the wood of the chestnut tree. A fruit brandy is created by distilling fermented fruit. What remains are alcohol and the aromas of the fruit. During distillation, the manufactory separates the heads, hearts, and tails, performing a double selection according to their own specifications. There, in the chestnut wood, the brandy gains its color and a spicy wood note. A winter evening after a Sunday roast, the table is cleared, and from the decorative box comes a bottle for one last, small glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eEven on the nose, the apple brandy displays a spicy fragrance of ripe apples, paired with the intense wood notes of the chestnut. It glows amber in the glass. On the palate, it unfolds a robust spice and fruitiness. In the mid-palate, fresh-seeming wood notes envelop the apple fruit and keep it in balance. The finish is long, spicy, and fruity.\u003c\/p\u003e\n\n\u003cp\u003eThe chestnut wood provides a fresh-seeming, spicy wood note that gives the apple enough room. Thus, the fruit remains the star, with the wood acting as its frame.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to enjoy this apple brandy is at room temperature from a small nosing or stemmed glass; two centiliters are enough. Swirl the glass briefly and give it a moment, then the apple and wood will open up. It has a firm place as a digestif after a hearty meal. Store an opened bottle upright, in a cool, dark place, and the brandy will remain unchanged for a long time.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with dessert if the dish highlights apple fruit. A warm apple strudel, a baked apple with nuts, or a piece of apple pie with cream sit well next to the glass. The spice from the chestnut wood also works with a piece of dark chocolate. It is a spirit with 42% vol; sale is restricted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill the baked apple with walnuts, raisins, and a little cinnamon and place the glass of apple brandy next to it. Apple in the oven, apple in the glass: the chestnut wood connects both.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apple brandy comes from the Jörg Geiger manufactory in Schlat on the Albtrauf of the Swabian Alb. Distilling is a family tradition there. Jörg Geiger's father was already distilling in the vaulted cellar beneath the Gasthof Lamm, back then using the old Stuttgarter Gaishirtle pear variety. Distillation still takes place today at the Gasthof Lamm in Schlat, which was documented as being in family hands as early as the 17th century. Jörg Geiger is a trained chef and took over the inn in 1997.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian Meadow Fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers from the surrounding area. The manufactory stores its fruit brandies in wooden casks and selects the cask based on the character of the respective variety. For this apple, chestnut was chosen. For other brandies, the manufactory uses used casks previously holding whisky, cognac, or dessert wine; for the blackcurrant, for example, a Madeira cask. Every cask is intended to match the character of its fruit.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe apple brandy is for everyone who appreciates cask-aged fruit brandies and is looking for something distinctive. In its decorative box, it is a gift for people who enjoy whisky or cognac and are curious about a brandy made from orchard fruit. If you like pear, you will find it in the \u003ca href=\"\/en\/products\/naegelesbirne-birnenbrand\"\u003eNägelesbirne Pear Brandy\u003c\/a\u003e. Dark berry fruit from a Madeira cask is offered by the \u003ca href=\"\/en\/products\/johannisbeere-im-madeirafass\"\u003eBlackcurrant in a Madeira Cask\u003c\/a\u003e. You can find all brandies on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The apple brandy is not suitable for those expecting a sweet, mild apple liqueur – it is a robust distillate with 42% vol.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApples from meadow orchards, distilled at the Gasthof Lamm and aged in a chestnut cask – the fruit brandy from Schlat for that small glass after a meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":59003318763852,"sku":"026MAN0672","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfelbrand-im-kastanienfass-freisteller.png?v=1790868576"},{"product_id":"cuvee-nr-25-alkoholfrei","title":"Cuvée No. 25 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 25 non-alcoholic. Organic non-alcoholic cuvée made from apple, pear, sloe, and aronia – dark berry, tart, for game and lamb.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 25\u003c\/strong\u003e is a non-alcoholic, sparkling organic cuvée from Schlat at the Swabian Alb: 50% apple juice and 25% pear juice from Swabian meadow fruit, plus 8% sloe, aronia, black currant, and spices. It has 0.0% vol, 750 ml. Not a sparkling wine, not a red wine, not a berry spritzer – a dark cuvée for the meat course.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 25 by Jörg Geiger\u003c\/strong\u003e belongs to the numbered cuvées that the manufactory intentionally maintains alongside its PriSeccos. According to the manufacturer, the cuvées are independent compositions for fine dining and sophisticated menu pairings. Like all cuvées, Number 25 is based on juice, which is why it contains 0.0% alcohol; the perlage comes from added carbonation. Its character is derived from fruit and wild berries: old apple and pear varieties meet tart sloe, accompanied by aronia and black currant. In the glass, it appears a dark violet-red, signaling by its color alone that it was made for hearty plates.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: red berries, almost banana-like apple, tart forest notes\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is surprising. First comes red berry fruit, then a full-bodied apple, which Jörg Geiger describes as almost banana-like. This is the side of the meadow orchard: ripe, round, and soft.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, Cuvée No. 25 turns in the other direction. Tart berries take over; sloe and aronia provide tannins and depth. Added to this are citrusy, ethereal forest notes that keep the sip fresh. This tension between the soft nose and tart palate makes it a food companion. The sweetness comes from the juices; according to the manufacturer, it contains 8.9 g of sugar per 100 ml.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a light, floral cuvée for a summer evening are looking in the wrong place with Number 25 – it is dark, tart, and demands a plate of food to go with it.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: for quick-seared game, lamb, bacon, and chicken teriyaki\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends Cuvée No. 25 for quick-seared game and game birds, for lamb, and for smoked bacon. He also mentions chicken teriyaki. This shows what the cuvée can do: the tart berries keep pace with roasted aromas and smoke, while the fruit sweetness catches the sweet-and-salty glaze.\u003c\/p\u003e\n\n\u003cp\u003eServe it at 8 to 10 °C. The manufacturer suggests using a champagne flute or a Burgundy glass. For a game dish, we recommend the Burgundy glass, as the dark berry fragrance collects well in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Quickly sear a duck breast or a venison medallion until pink, and serve with a few slices of crispy bacon. The sloe in the glass then gets two partners at once: the game and the smoke.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: fruit from the meadow orchard, organic sloe\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 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. The chef's influence is clear in the cuvées: for each one, the manufactory names specific dishes.\u003c\/p\u003e\n\n\u003cp\u003eThe apple and pear juice come from \"Swabian meadow fruit\": old, often tart varieties from the region’s meadow orchards, supplied by local farmers. Sloe, aronia, black currant, and spices come from controlled organic cultivation (DE-ÖKO-006), and the cuvée is EU-organic certified. All steps from delivery to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: hosts who serve a dark, non-alcoholic glass with a game dinner\u003c\/h3\u003e\n\n\u003cp\u003eThis cuvée is the bottle for autumn and winter evenings with hearty food. A game dinner with guests who are still driving, the Sunday roast lamb, the menu where each course gets its own glass. Those who like juniper should try \u003ca href=\"\/en\/products\/cuvee-nr-20-alkoholfrei\"\u003eCuvée No. 20\u003c\/a\u003e with cider pear, sloe, and juniper; all cuvées can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Number 25 is not suitable as a sweet aperitif for toasting – it is too tart for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, pear, sloe, and aronia in organic quality – the dark, non-alcoholic cuvée for game, lamb, and bacon.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003320435020,"sku":"026MAN0375","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-25-alkoholfrei-freisteller.png?v=1790868584"},{"product_id":"eisapfel-in-holzkiste","title":"Ice apple in a wooden crate","description":"\u003ch2\u003eJörg Geiger Ice Apple in a wooden box. Apple dessert wine made from frost-ripened Bittenfelder Sämling, 5.0% ABV – concentrated, honey-sweet, and fresh with acidity, in a wooden casket.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Ice Apple in a wooden box\u003c\/strong\u003e is a single-varietal, partially fermented apple wine from Schlat on the Swabian Alb: Bittenfelder Sämling, ripened on the tree by night frosts, approx. 220 g residual sugar per liter, 5.0% ABV, 375 ml in a wooden casket with an insert. Not apple juice, not brandy – a sweet wine modeled after ice wine, made only from apples.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eIce Apple in a wooden box by Jörg Geiger\u003c\/strong\u003e is the manufactory's ice apple in gift format. An ice apple is created using the same principle as ice wine made from grapes. The apples remain on the tree until winter, and during frosty nights, the water in the fruit freezes. Pressing occurs at the end of the frost period in December, and only the concentrated juice runs off. It ferments slowly at cold temperatures to preserve its aromas, then cold stops the fermentation before the sugar is used up. What remains is around 220 g of residual sugar per liter and a light alcohol content. Because this requires frost at the right time, the ice apple is only successful in rare years. A winter evening, the casket on the table, and dark amber glows in a small glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, it shows a very intense, concentrated apple scent with caramel, almost honey-like undertones. Added to this is a slight exoticism reminiscent of passion fruit. In the glass, it shimmers dark amber with golden reflections. On the palate, it begins with an exciting balance of sweetness and acidity, characterized by fully ripe, dense apple fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe finish is reminiscent of lemon and passion fruit, accompanied by honey notes, and lingers long. The acidity of the Bittenfelder Sämling keeps the sweetness in balance. Those expecting a light apple wine for thirst will receive a concentrated dessert glass to be sipped in small quantities.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eServe chilled at 8 to 10 °C in small sweet wine or dessert wine glasses. Jörg Geiger recommends it with spiced apple with caramel ice cream, warm apple tart, and desserts featuring dark chocolate and sorbet. It also pairs well with candy apples and functions as a low-alcohol digestif with excitingly concentrated acidity.\u003c\/p\u003e\n\n\u003cp\u003eAt 5.0% ABV, it is an alcoholic beverage; sale permitted from age 16. The 375 ml bottle is enough for several small glasses. The ice apple can also be stored for a long time; its acid structure continues to mature slowly in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake an apple with cinnamon in the oven and add a scoop of caramel ice cream next to it. That is the producer's recommendation, and it works even on a perfectly normal Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Bittenfelder Sämling is an old apple variety that hangs on the tree until late autumn. The yellow, red-cheeked fruits have so many additional days to form sugar and acid. For the ice apple, they grow on standard meadow orchard trees on the northern edge of the Swabian Alb. The Jörg Geiger manufactory in Schlat calls this raw material Swabian Meadow Fruit (Schwäbisches WiesenObst) and processes it from delivery to bottling in-house.\u003c\/p\u003e\n\n\u003cp\u003eThe first ice apple was created by chance in 2007. The harvest was delayed, then an early winter onset arrived with three weeks of night frost. The fruits suffered no damage; on the contrary: their aromas became concentrated. Jörg Geiger, a trained chef and since 1997 host of the family-owned Lamm inn, turned it into a sweet wine.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe ice apple in the wooden casket is a gift for apple enthusiasts, dessert wine drinkers, and anyone who has ever liked an ice wine. The wooden casket with its insert eliminates the need for gift wrapping. If you want it for yourself, choose the \u003ca href=\"\/en\/products\/eisapfel-suesswein\"\u003eIce Apple Sweet Wine\u003c\/a\u003e without the casket. More robust and aged in wooden barrels is the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apple in Port wine style\u003c\/a\u003e. You can find more from Schlat on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The ice apple contains sulfites. It is not suitable for those who prefer dry wines – it is an decidedly sweet wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFrost-ripened Bittenfelder Sämling, concentrated into an apple dessert wine with 5.0% ABV – the gift in a wooden casket for apple lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":59003321975116,"sku":"026MAN0460","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/eisapfel-in-holzkiste-freisteller.png?v=1790868591"},{"product_id":"eisapfel-suesswein","title":"Ice Apple Dessert Wine","description":"\u003ch2\u003eJörg Geiger Eisapfel Sweet Wine. Partially fermented apple sweet wine from frost-ripened Bittenfelder apples – concentrated, honey-sweet, and with lively acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Eisapfel Sweet Wine\u003c\/strong\u003e is a single-varietal, partially fermented apple wine made from the Bittenfelder Sämling apple from the northern escarpment of the Swabian Alb, crafted at the Schlat manufactory. Approx. 220 g\/l residual sugar, 5% vol, 375 ml. Not an ice wine made from grapes, not a liqueur – a sweet wine made possible by night frost on the tree.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEisapfel Sweet Wine by Jörg Geiger\u003c\/strong\u003e works on the same principle as ice wine, only with apples. The Bittenfelder Sämling is an old variety that hangs on the tree until late autumn, developing sugar and acidity in the process. When night frosts occur, the water in the fruit freezes, and the flavors condense. It is harvested at the end of the frost period, often in December. During pressing, a concentrated juice runs off, which ferments slowly and in the cold. Fermentation is stopped by the cold before the sugar has fully fermented. This leaves approximately 220 grams of residual sugar per liter at only 5% vol. The first Eisapfel was produced in 2007. Because the weather must cooperate, the manufacturer states it can only be produced in certain years – he calls it a meadow fruit rarity.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, the apple is very intense and concentrated, with notes of caramel and almost honey-like undertones. There is also a light exotic quality, which the producer compares to passion fruit. In the glass, it glows in dark amber with golden reflections.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the fully ripe, condensed apple fruit defines the opening, carried by an exciting balance between sweetness and acidity. The finish is reminiscent of lemon and passion fruit, with hints of honey. The acidity prevents the sweetness from becoming heavy, and the finish remains long. Anyone expecting a light, dry apple wine will find it too sweet – this is a glass for the end of a meal.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Eisapfel is drunk at 7 to 8 °C or over ice, in a Burgundy glass or a long drink glass. Small quantities suffice; a small glass is enough to round off a meal.\u003c\/p\u003e\n\n\u003cp\u003eThe producer recommends it with spiced apples and caramel ice cream, warm apple tart, desserts with dark chocolate and sorbet, or candied apples. On its own, it is a low-alcohol digestif with concentrated acidity. Apple with apple works particularly well on a dessert plate because the acidity in the glass picks up the sweetness on the plate.\u003c\/p\u003e\n\n\u003cp\u003eThe Eisapfel has 5% vol; sale is permitted from the age of 16. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve it with a warm apple tart in a Burgundy glass with an ice cube. The ice softens the sweetness a little and brings the lemon and passion fruit to the fore.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the escarpment 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), 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 local orchards, supplied by regional farmers. The Bittenfelder Sämling is one of these – yellow with red cheeks, grown on high-trunk trees. References in literature suggest that Swabian farmers knew about the effect of frost on this variety and utilized it during processing. 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\u003eThe Eisapfel is the bottle for people who love sweet wine with dessert and are looking for something rare. It pairs well with a Christmas menu, a cheese and dessert evening, and as a gift for anyone familiar with ice wine who hasn't yet tried it with apples.\u003c\/p\u003e\n\n\u003cp\u003eIt is available as a gift in a wooden box as \u003ca href=\"\/en\/products\/eisapfel-in-holzkiste\"\u003eEisapfel in a wooden box\u003c\/a\u003e. Those wanting to try apple in a port wine style should reach for the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apfel\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 Eisapfel is not suitable for those looking for a dry wine to accompany a main course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBittenfelder Sämling, concentrated by frost, 220 g\/l residual sugar and 5% vol – Jörg Geiger's apple sweet wine for the end of the meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":59003323810124,"sku":"026MAN0450","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/eisapfel-suesswein-freisteller.png?v=1790868597"},{"product_id":"prisecco-rosenzauber-alkoholfrei","title":"Prisecco Rose Magic non-alcoholic","description":"\u003ch2\u003eJörg Geiger PriSecco Rosenzauber non-alcoholic. Rosé-PriSecco made from Boskoop apple, rose petals, and chocolate mint – spicy and oriental.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger PriSecco Rosenzauber non-alcoholic\u003c\/strong\u003e is a classic from the PriSecco brand based in Schlat at the Swabian Alb: Apple juice from Swabian meadow fruit with rhubarb, raspberry, and blackberry juice, rose water, mint, and spices, 0.0% vol, 750 ml. Not a sparkling wine, not a rosé wine – a sparkling dining companion with oriental spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePriSecco Rosenzauber by Jörg Geiger\u003c\/strong\u003e is one of the four classic products of the PriSecco brand. This is what the artisanal manufacturer calls its non-alcoholic, sparkling compositions based on fruit juices from Swabian meadow fruit, refined with herbs, blossoms, and spices and carbonated. A PriSecco is therefore juice that sparkles like a sparkling wine – with 0.0% alcohol. With Rosenzauber, the Boskoop apple provides the foundation – an heirloom apple with bold acidity. Added to this are rose petals and a mint that smells like chocolate. It sounds whimsical, but it tastes surprisingly serious: like rose, berry, and a spice that brings to mind a bazaar. Rosenzauber is thus a PriSecco that belongs more at the dining table than at a cocktail party.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, it first reveals a delicate rose scent, accompanied by raspberry, chocolate mint, and spicy-oriental notes. With every moment in the glass, more aromas open up; the bouquet becomes more complex the longer you wait.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, Rosenzauber begins with a fine, slightly sweet raspberry note. Then the refreshing acidity of the Boskoop apple takes over, the middle section becomes spicy, and the finish is long. The chocolate mint has a high menthol content and provides the freshness that keeps the glass vibrant despite the blossom and fruit. Since the current recipe, rhubarb juice has also been included, which sharpens the acidity a little more.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger designs Rosenzauber with food in mind. His recommendations: Tabbouleh with mint, lamb with couscous and raisins, chocolate raspberry tartlets. The mint in the salad meets the mint in the glass, the rose and spice pair with the lamb and raisins, and the tartlet sees chocolate and raspberry on both sides.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 10 °C, served in a sparkling wine glass. For a multi-course meal, you can keep the bottle flowing from the tabbouleh to the dessert – the spice keeps up. It also works as an aperitif, best served with a few dates or salted pistachios on the side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e When serving lamb with couscous, sprinkle a few chopped fresh mint leaves over the plate. This connects the plate to the glass, and the chocolate mint in the Rosenzauber stands out more clearly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufacturer is located in Schlat on the edge 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. The raw material is Swabian meadow fruit: heirloom, often tart apple and pear varieties from local orchards, supplied by farmers from the surrounding area. For Rosenzauber, the manufacturer relies on the Boskoop, whose acidity balances the sweetness of the berries.\u003c\/p\u003e\n\n\u003cp\u003eThe rose petals come from the Sonnenhof in Bad Boll, complemented by organic rose water – only 0.2 percent rose water in the recipe, yet the blossom characterizes the glass. All steps from the delivery of the fruit through processing and composition to bottling take place at the facility. According to the manufacturer, the drinks are created guaranteed without chemical additives such as dyes, flavor enhancers, or stabilizers.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eRosenzauber is the bottle for people who like to use spices when cooking and are looking for a non-alcoholic glass that can keep up. It is suitable for dinner with friends when lamb or couscous is served, and for coffee and cake with chocolate cake.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer their rose in organic quality with vanilla and mace instead of chocolate mint should reach for the \u003ca href=\"\/en\/products\/bio-rose\"\u003eOrganic Rose\u003c\/a\u003e. For a light, herbaceous-spicy aperitif, there is \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Rosenzauber is not suitable for those who generally avoid the scent of roses in their glass – the rose is distinctly noticeable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBoskoop, rose, raspberry, and chocolate mint – the spicy rosé PriSecco from Schlat for tabbouleh, lamb, and chocolate tartlets.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003324825932,"sku":"026MAN205","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-rosenzauber-alkoholfrei-freisteller.png?v=1790868606"},{"product_id":"prisecco-apfelsinfonie-alkoholfrei","title":"Prisecco Apple Symphony non-alcoholic","description":"\u003ch2\u003eJörg Geiger Prisecco Apfelsinfonie alcohol-free. Sparkling non-alcoholic PriSecco made from seedling apples with rhubarb and red mustard – spicy and pungent in the finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Prisecco Apfelsinfonie alcohol-free\u003c\/strong\u003e is a PriSecco from the Jörg Geiger manufactory in Schlat on the Swabian Alb: 93 percent apple juice from Swabian meadow fruit, plus rhubarb juice, herbs, red mustard, and spices, sparkling, 0.0% alcohol, 750 ml. Not an apple soda, not a cider – a savory companion for food.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApfelsinfonie by Jörg Geiger\u003c\/strong\u003e is one of the four classic products of the PriSecco brand, alongside Rotfruchtig, Weißduftig, and Rosenzauber. PriSecco is a non-alcoholic, sparkling composition based on fruit juices from Swabian meadow fruit, supplemented with herbs, flowers, and spices, and with added carbonation. In the Apfelsinfonie, the apple plays almost the entire role, specifically seedling apples like the Bittenfelder Sämling. Tart extracts of red mustard and watercress give it a fine, spicy heat. A Thursday evening, a green curry sizzling in the wok, coriander on the cutting board: this bottle was made for this.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals an intense, spicy, and fully ripe apple aroma. This is accompanied by notes reminiscent of barrique wood and earthy nuances of mustard leaves. On the palate, it tastes of fully ripe, acidic apple with fine caramel notes. Spicy herbal aromas lead into a long finish that ends with a subtly spicy pungency.\u003c\/p\u003e\n\n\u003cp\u003eThe rhubarb juice accounts for six percent and sharpens the acidity, while the mustard is at half a percent. This small amount is enough to provide the spicy, pungent finish. This creates an apple PriSecco that begins with fruit and ends with spice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe the Apfelsinfonie well-chilled at 8 to 10 °C in a champagne flute. The manufactory recommends it with Asian dishes featuring curry and fresh coriander. There, the spicy heat in the glass meets the spice on the plate, while the ripe apple provides a cooling contrast. A vegetable Thai curry, an Indian lentil curry, or fried rice with fresh coriander are good pairings.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger also suggests fried, lean white-fleshed fish and smoked, fatty fish. A pan-fried zander fillet, cod with a herb crust, or smoked trout on dark bread are good examples. The acidity cuts through the fat, and the mustard complements the smokiness. The Apfelsinfonie contains mustard.\u003c\/p\u003e\n\n\u003cp\u003eBecause all PriSeccos are juice-based, the alcohol content is 0.0 percent according to the manufacturer. Unopened, the bottle has a shelf life of at least 24 months. So you can keep a bottle or two in the cellar for the next curry night.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the smoked trout with a dollop of horseradish cream and a few apple slices. Horseradish and mustard are related; the apple connects the plate and the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Apfelsinfonie comes from the Jörg Geiger manufactory in Schlat on 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 2003, he bottled his first PriSecco, and in 2007, PriSecco was registered as a brand. The raw material is Swabian meadow fruit: old, often tart apple and pear varieties from local orchards, supplied by regional farmers.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory also uses the Bittenfelder Sämling for their EisApfel and Sommernachtstraum. Here, it provides almost all the juice in the bottle. All steps from delivery to bottling take place at the manufactory. The Apfelsinfonie also has its place in gastronomy.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Apfelsinfonie is for everyone who likes to cook spicy, savory dishes and is looking for a characterful non-alcoholic drink to go with them. It goes well with curry nights with friends and fish dinners. Those who prefer their apple more lemony and with a wood note should try \u003ca href=\"\/en\/products\/cuvee-nr-11-alkoholfrei\"\u003eCuvée Nr. 11\u003c\/a\u003e. For something red and berry-forward, try the \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Rotfruchtig\u003c\/a\u003e. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Apfelsinfonie is not suitable for those expecting a mild, sweet apple soda – it ends with a spicy and slightly pungent kick.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSeedling apple, rhubarb, and red mustard – the spicy PriSecco from Schlat for curry, coriander, and smoked fish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003325514060,"sku":"026MAN208","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-apfelsinfonie-alkoholfrei-freisteller.png?v=1790868619"},{"product_id":"ap-apfel-fortifizierter-apfelwein","title":"AP Apple fortified apple wine","description":"\u003ch2\u003eJörg Geiger AP Apfel fortified apple wine. Dessert wine in port style made from old apple varieties, matured in chestnut barrels – 18% ABV, in a decorative box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger AP Apfel fortified apple wine\u003c\/strong\u003e is a dessert wine in port style from Schlat on the Albtrauf of the Swabian Alb: partially fermented apple wine from Roter Berlepsch, Goldparmäne, and Gewürzluiken, the fermentation of which was stopped with apple brandy. It has 18% ABV, 700 ml, in a decorative box. Not a port wine made from grapes, not a liqueur, not a brandy – a fruit wine with the sweetness of the fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAP Apfel by Jörg Geiger\u003c\/strong\u003e is a fortified fruit wine in port style. You know the principle from port wine: the must begins to ferment, and before the yeasts have turned all the sugar into alcohol, high-proof brandy is added. Fermentation stops, and the sweetness remains in the glass. Jörg Geiger does this with apples instead of grapes and with his own apple brandy. The abbreviation AP stands for \"Apfel im Portweinstil\" (apple in port style). For these dessert wines, the manufactory hand-picks highly ripened fruits that have been partially dried on the tree. Before pressing, the apples are allowed to \"sweat\" so that the fragrance and aroma can fully develop.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: ripe apple, caramel, macadamia, and vanilla from the wood\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the AP shows a deep amber with golden reflections. The nose is ripe and dense: apple, concentrated caramel notes, with hints of macadamia nut and a little vanilla. According to the producer, the chestnut barrel contributes a nutty fragrance.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins with a full-bodied sweetness. The acidity of the apple and the powerful alcohol provide counterpoint and ensure balance. Soft, round wood notes reminiscent of vanilla envelop the fruit of fully ripe apples, candied fruits, and a little honey. The finish is long and fruit-driven.\u003c\/p\u003e\n\n\u003cp\u003eAP is an alcoholic dessert wine with 18% ABV; sale only to persons 18 years and older.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with warm apple pie, duck, and chocolate desserts\u003c\/h3\u003e\n\n\u003cp\u003eThe most obvious combination is named by Jörg Geiger himself: warm apple pie with vanilla ice cream. Apple meets apple, the vanilla in the ice cream meets the vanilla from the barrel. He likewise recommends AP with Asian-spiced duck or poultry and with chocolate desserts, from white to dark. It also works solo or as an aperitif.\u003c\/p\u003e\n\n\u003cp\u003eLike a port wine, AP belongs in small glasses. We pour it cellar-cool into a dessert wine glass; five centiliters per glass is sufficient. Once opened, store the bottle sealed and in a cool place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake the apple pie with an heirloom variety like Goldparmäne and serve it while still warm. The same variety on the plate and in the glass shows where the AP comes from.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: apples from old trees, apple brandy from the Gasthof Lamm\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, Gasthof Lamm, at age 22 in 1997. His father already distilled there in the vaulted cellar, and distillation continues in the Lamm to this day. The dessert wines combine fruit from meadow orchards with house-distilled fruit brandies.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is called \"Swabian Meadow Fruit\": old, often tart apple and pear varieties from local meadow orchards, supplied by local farmers. For the AP, the producer lists Roter Berlepsch, Goldparmäne, and Gewürzluiken from old trees. According to the manufacturer, each variety of their dessert wines is aged for more than three years in the appropriate wooden barrel—in the case of the AP, a chestnut barrel.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: dessert wine lovers, fruit brandy connoisseurs, and everyone looking for a special gift\u003c\/h3\u003e\n\n\u003cp\u003eAP is the bottle for people who enjoy port, sherry, or dessert wines and are curious about how that tastes with Swabian apples. In its decorative box, it is a gift for the host who already has everything on their shelf. If you prefer pear, try the \u003ca href=\"\/en\/products\/bp-birne-fortifizierter-birnenwein\"\u003eBP Birne\u003c\/a\u003e from the acacia barrel; it gets darker with the \u003ca href=\"\/en\/products\/kp-kirsche-fortifizierter-kirschwein\"\u003eKP Kirsche\u003c\/a\u003e. All dessert wines are on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The AP is not suitable for those looking for a dry wine for a main course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeirloom apple varieties, apple brandy, and chestnut barrel – the dessert wine in port style for apple pie, duck, and chocolate.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":59003326366028,"sku":"026MAN0471","price":46.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ap-apfel-fortifizierter-apfelwein-freisteller.png?v=1790868625"},{"product_id":"cuvee-nr-10-alkoholfrei","title":"Cuvée No. 10 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 10 non-alcoholic. A non-alcoholic cuvée made from perry pears and wild elderberry with oak leaves – dark-fruited, rich in tannins, crafted for game and braised dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 10 non-alcoholic\u003c\/strong\u003e is a sparkling, juice-based cuvée from Schlat in the Swabian Alb: 75% perry pear juice from Swabian meadow fruit, 20% wild elderberry juice, oak leaves, herbs, and spices, 0.0% vol, 750 ml. Not a red wine, not a spritzer – a dark cuvée for roasts.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 10 by Jörg Geiger\u003c\/strong\u003e belongs to their numbered cuvées, unique compositions developed by the manufacturer for fine dining and menu pairings. They are intentionally positioned alongside the PriSecco brand. A non-alcoholic cuvée here is a sparkling, juice-based beverage, blended with herbs and spices. Number 10 is the dark one among them. Tart perry pears from meadow orchards meet juice from hand-picked wild elderberries. Following old recipes, freshly cut oak leaves from the region's forests are added when pressing the pears. It is rounded off with herbs and spices. In the glass, the cuvée is a deep, dark red. A Saturday in November, a venison ragout is braising in the oven, and on the table sits a glass that can keep pace with the game.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eOn the nose, intensive black elderberries are at the forefront, accompanied by the aroma of marzipan and tonka bean, and slight nutty notes. On the palate, it is full-bodied, with dark-fruited elderberry and fine sweetness. In the mid-palate and long finish, tannins provide structure, accompanied by elegant spice. With 8.1 g of sugar per 100 ml, derived from pear and elderberry, the sweetness remains in the background.\u003c\/p\u003e\n\n\n\u003cp\u003eThis combination of dark fruit and tannins is reminiscent of a red wine in its structure, without being one. Those looking for a light, sparkling summer aperitif should opt for a lighter number. Number 10 demands food to go with it.\u003c\/p\u003e\n\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\n\u003cp\u003eServe it at 8 to 10 °C; the manufacturer recommends a champagne flute or a Burgundy glass. For a meal, the Burgundy glass is worth using because the elderberry and tonka notes unfold better in it. Jörg Geiger suggests pairing it with hearty game dishes and, for dessert, an elderberry tart with tonka bean ice cream.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also pairs well with roasted and braised beef and lamb seasoned with strong spices. It holds its own where many non-alcoholic drinks seem too light, such as with loin of venison with cranberries, venison goulash, leg of lamb with rosemary, or a Sunday roast with a dark gravy. One bottle is enough for a meal for four.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few crushed juniper berries to the venison ragout and a splash of the cuvée to the sauce. The elderberry note will then connect the plate and the glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003ePerry pears are a staple raw material used by the Jörg Geiger manufactory. They grow on old, tall-stemmed trees in the meadow orchards on the Albtrauf (Swabian Alb escarpment) and are tart and rich in tannins—or \"räs\" in Swabian dialect. The manufacturer calls this raw material \"Swabian MeadowFruit,\" supplied by local farmers and processed in Schlat from delivery to bottling.\u003c\/p\u003e\n\n\n\u003cp\u003eJörg Geiger, a trained chef, took over his parents' inn, \"Lamm,\" in 1997 at the age of 22. A year later, he began working with the Champagne Bratbirne (cooking pear), and in 2003 the first PriSecco was created. 2009 saw the first numbered cuvée. Number 10 shows just how far the concept can be stretched: from a light aperitif to a companion for game.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eFor anyone seeking a deep, non-alcoholic glass to accompany game, braised roasts, and lamb. For hosts who want to serve something on par with wine to guests who aren't drinking. As a gift for a game dinner in the fall, it fits the menu perfectly. Those who prefer it fruitier should try \u003ca href=\"\/en\/products\/cuvee-nr-7-alkoholfrei\"\u003eCuvée No. 7\u003c\/a\u003e with pear, plum, and lemon verbena. For loin of venison, the still \u003ca href=\"\/en\/products\/gradwanderung-33-grad-pinot-meunier-alkoholfrei\"\u003e33 Grad Pinot Meunier\u003c\/a\u003e also pairs well. You can find all cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThis cuvée is not suitable for those looking for a light, sweet summer drink – it is dark, spicy, and tannin-forward.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003ePerry pear, wild elderberry, and oak leaves – the dark, non-alcoholic cuvée for game, braised roasts, and elderberry tart.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003327054156,"sku":"026MAN0218","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-10-alkoholfrei-freisteller.png?v=1790868633"},{"product_id":"cuvee-nr-15-alkoholfrei","title":"Cuvée No. 15 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 15 non-alcoholic. Sparkling cuvée made from pear, apple, and cold-extracted coffee – malty, smoky, and fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 15 non-alcoholic\u003c\/strong\u003e is a non-alcoholic, sparkling cuvée from Schlat at the foot of the Swabian Alb. It combines 65% pear juice and 30% apple juice from Swabian meadow orchard fruit with 0.2% coffee from the Manacal plot. The coffee is added as a cold extract, and the spices contain walnut shells. 0.0% alcohol, 750 ml. Not a coffee beverage, not a sparkling wine – a cuvée for menus with roasted aromas.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 15 from Jörg Geiger\u003c\/strong\u003e belongs to the manufacturer's numbered cuvées. These are independent compositions that Jörg Geiger develops for fine dining and menu pairing, separate from his PriSecco classics. The base is fruit juice, refined with herbs, spices, or, as in this case, coffee. Carbonation is added at the end; it is never fermented. The special feature of No. 15 is the coffee. It is cold-extracted and subsequently pressed. According to the manufacturer, this leaves behind characteristic smoky notes that combine with the juicy pear. According to the description, the pear comes from varieties including the Gelbmöstler pear, and the apple from old varieties such as Berlepsch and Gewürzluike.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe nose is reminiscent of chestnut blossom, caramel, and tobacco – this is how the manufacturer describes the aromas of the coffee from the Manacal plot. Behind this lies yellow, ripe pear.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the palate, the manufacturer describes No. 15 as dominant and malty. First comes a lively fruitiness with balanced acidity, reminiscent of yellow, ripe fruits. Then, subtly tart roasted notes of coffee and nuts, along with a hint of caramel, mingle in. In the long finish, the coffee remains, but the fruit stays recognizable. The 9.1 grams of sugar per 100 milliliters come from the pear and apple. Those looking for a light, floral cuvée for the summer will find the roasted notes too intense.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThis cuvée should be served well-chilled at 8 to 10 °C in a sparkling wine glass or a Burgundy glass. In a larger glass, the coffee and caramel have more room to develop.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer recommends it for all combinations involving coffee: from appetizers and veal fillet in a coffee crust to desserts like tiramisu or coffee ice cream. Dishes with roasted hazelnuts and other nuts also pair well. The roasted notes in the glass and on the plate interact with one another, while the pear keeps the overall profile fresh.\u003c\/p\u003e\n\n\n\u003cp\u003eA note on the ingredients: The spices contain walnut shells, so the cuvée contains tree nuts.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve it with tiramisu instead of an espresso. Coffee in the dessert, coffee in the glass, plus pear and carbonation – the finish becomes lighter while the coffee flavor remains.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Jörg Geiger factory 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 1998, he began working with the Champagne Bratbirne pear, and in 2003 he bottled his first PriSecco. The first numbered cuvée, No. 7, followed in 2009.\u003c\/p\u003e\n\n\n\u003cp\u003eThe raw material is Swabian meadow orchard fruit (*Schwäbisches WiesenObst*): old, often tart apple and pear varieties from local orchards, supplied by nearby farmers. The pear and apple juice for No. 15 are made from these. The coffee from the Manacal plot is cold-extracted and pressed before being added to the cuvée. The cuvées are bottled depending on the seasonality of the ingredients and are sometimes only available in limited quantities. All steps, from delivery to bottling, take place at the factory.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eNo. 15 is the bottle for coffee lovers and for hosts planning a menu featuring roasted aromas who are looking for a non-alcoholic glass with character. It pairs well with Sunday veal fillet, nut tart, and dessert evenings.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer something fruitier and more grape-forward, try \u003ca href=\"\/en\/products\/cuvee-nr-9-alkoholfrei\"\u003eCuvée No. 9\u003c\/a\u003e. Tart and spicy with juniper, there is \u003ca href=\"\/en\/products\/cuvee-nr-20-alkoholfrei\"\u003eCuvée No. 20\u003c\/a\u003e. All cuvées can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. No. 15 is not suitable for people with a tree nut allergy.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003ePear, apple, and cold-extracted coffee from the Manacal plot – Jörg Geiger's malty, non-alcoholic cuvée for menus with roasted aromas.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003327381836,"sku":"026MAN0213","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-15-alkoholfrei-freisteller.png?v=1790868641"},{"product_id":"cuvee-nr-7-alkoholfrei","title":"Cuvée No. 7 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 7 non-alcoholic. Non-alcoholic cuvée made from Gelbmöstler pear and Damson plum – with lemon verbena and wintery spices.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 7 non-alcoholic\u003c\/strong\u003e is a sparkling, non-alcoholic cuvée from Schlat at the Swabian Alb: pear juice from Swabian meadow fruit and plum juice with herbs, lemon verbena, and spices, 0.0% ABV, 750 ml. Not a sparkling wine, not a Federweißer – a juice-based food companion for game and sweet dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 7 by Jörg Geiger\u003c\/strong\u003e is the first of the manufacturer’s numbered cuvées, bottled in 2009. These cuvées are unique compositions that Jörg Geiger developed for fine dining and menu accompaniment; for this reason, he keeps them separate from his PriSecco brand. It refers to a non-alcoholic cuvée: juices of various fruits, blended with herbs and spices and carbonated, with 0.0% alcohol according to the manufacturer. No. 7 combines two fruits that ripen at the same time in late summer – and that is exactly where its character comes from.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals a sensual scent of ripe Damson plums, accompanied by fresh notes of lemon verbena and spicy, wintery aromas. The glass smells of autumn, with a hint of the Advent season. The pear remains subtle on the nose and only reveals itself on the palate.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the cuvée begins with the fine fruit sweetness of pear and Damson plum. This is followed by a refreshing herbal aroma and a fine acidity. The finish is soft and accompanied by wintery spices. The acidity has a specific reason: the Damson plums are harvested early, when they still have less sweetness and more acidity.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends his first cuvée for game terrine with a fruit component, such as cranberries or plums. The plum in the glass picks up on the fruit on the plate, while the spices pair well with the game. It is even better suited to autumnal desserts: plum crumble, Kaiserschmarrn (shredded pancake) with stewed plums, or quark dumplings. Here, plum meets plum, and the acidity keeps the sweetness in check. Sweet flour-based dishes need a glass with acidity, and the early-harvested Damson plum provides exactly that.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 10 °C. The manufacturer suggests a sparkling wine glass or a Burgundy glass – in the bulbous Burgundy glass, the spices come out more strongly, while the perlage is more prominent in the sparkling wine glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour No. 7 into a Burgundy glass to accompany your Kaiserschmarrn and serve a spoonful of stewed plums on the plate right next to the glass. Tasted alternately, it becomes clear how precisely the acidity of the early-harvested Damson plum is matched to the dessert.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is located in Schlat on the edge of the Swabian Alb. Jörg Geiger is a trained chef; he took over his parents' inn, \"Lamm,\" in 1997 at the age of 22 and began working with the \"Champagner Bratbirne\" pear in 1998. The raw material is Swabian meadow fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers from the surrounding area.\u003c\/p\u003e\n\n\u003cp\u003eHere, this is the Gelbmöstler pear, a fragrant perry pear that ripens in mid-September. At the same time, the manufactory harvests the Damson plums – deliberately a little too early. Pear juice makes up 55 percent of the bottle, plum juice 40 percent, and the rest consists of herbs, lemon verbena, and spices. All steps, from delivery and composition to bottling, take place at the manufactory. The fact that pear and plum come together here is due to the harvest time: both fruits are harvested in mid-September, the pear fully ripe and the plum intentionally still tart.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis cuvée is the bottle for people planning an autumn menu who want a suitable drink for every guest, including those remaining alcohol-free. It goes well with game dinners in October, Sunday coffee with plum cake, and an evening where the dessert is the main event.\u003c\/p\u003e\n\n\u003cp\u003eFor those who prefer something fresher and tart, try the \u003ca href=\"\/en\/products\/cuvee-nr-8-alkoholfrei\"\u003eCuvée No. 8\u003c\/a\u003e with gooseberry. For cheese and chocolate, there is the \u003ca href=\"\/en\/products\/cuvee-nr-29-alkoholfrei\"\u003eCuvée No. 29\u003c\/a\u003e with rosehip pulp; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Cuvée No. 7 is not suitable for those looking for a light, summery aperitif – it is autumnal and spicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGelbmöstler pear, Damson plum, and lemon verbena – the first non-alcoholic cuvée from Schlat, made for game, crumble, and Kaiserschmarrn.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003330134348,"sku":"026MAN0103","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-7-alkoholfrei-freisteller.png?v=1790868648"},{"product_id":"cuvee-nr-11-alkoholfrei","title":"Cuvée No. 11 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 11 non-alcoholic. Sparkling non-alcoholic cuvée made from unripe apples and oak leaves – lemony fresh, with a woody tannin finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 11 non-alcoholic\u003c\/strong\u003e is a numbered cuvée from the Jörg Geiger manufactory in Schlat on the Swabian Alb: 90 percent apple juice from Swabian meadow fruit (WiesenObst), plus pear juice, an extract of oak leaves, herbs and spices, sparkling, 0.0% alcohol, 750 ml. Not an apple spritzer substitute, not a sparkling wine – a culinary companion with a woody note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 11 by Jörg Geiger\u003c\/strong\u003e belongs to the manufactory's numbered cuvées. These are independent, non-alcoholic compositions that Jörg Geiger has developed for fine dining and sophisticated food pairings. They are deliberately kept separate from the PriSecco brand. Each number represents its own concept; for No. 11, it is: unripe apple and oak leaves. Early-harvested apples provide acidity and freshness, while the oak leaves provide wood and tannin. An autumn Sunday, wild mushrooms simmering on the stove, a terrine waiting in the oven: this is exactly where a glass belongs that tastes of apple and smells of the forest.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, No. 11 reveals an intense scent of ripe apples. Combined with the woody notes of the oak leaves, spicy, herbal nuances emerge. On the palate, it tastes of rich apple, carried by a fine, lemony acidity. The tannin from the wood manifests in the long, fresh finish.\u003c\/p\u003e\n\n\u003cp\u003eThis finish is what makes this cuvée special. Although the oak leaves account for only 0.1 percent, they give it noticeable tannin, a slightly drying structure similar to a wine aged in wood. It is fitting that the manufactory uses the Boskoop for No. 11, according to their own variety list, an apple with plenty of acidity.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou should drink No. 11 well chilled at 8 to 10 °C from a champagne flute. As an aperitif, it opens the evening fresh and lemony. For the table, the manufactory recommends a rabbit terrine with sautéed wild mushrooms, truffle pasta, and pan-fried fish. These are dishes with earthy forest flavors, butter, and roasted aromas, and that is exactly where the woody note from the glass hits the mark.\u003c\/p\u003e\n\n\u003cp\u003eTagliatelle with a bit of truffle butter, a mushroom pan with bread dumplings, or a zander fillet pan-seared skin-side down work just as well in everyday life. For those who want to mix an alcoholic aperitif, the manufactory recommends adding four centiliters of \u003ca href=\"\/en\/products\/dont-call-me-gin\"\u003eDon't call me Gin\u003c\/a\u003e to the glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sear the wild mushrooms in butter and add a little thyme only at the very end. The roasted aromas of the mushrooms and the wood in the glass will match perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eNo. 11 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. The first numbered cuvée, No. 7, was created in 2009. Since then, a whole series has been added, each with its own fruit profile and purpose at the table. The manufactory has dedicated contacts for restaurants, and the cuvées are intended exactly for this type of food pairing, according to the producer. You can bring that same approach to your own dinner table at home.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian meadow fruit (WiesenObst): old, often tart apple and pear varieties from local meadow orchards, supplied by farmers in the surrounding area. The Boskoop is among the varieties explicitly mentioned by the manufactory. All steps from delivery to bottling take place at the manufactory. Because the cuvée is based on juice, its alcohol content is 0.0 percent.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eNo. 11 is for everyone looking for a structured non-alcoholic drink to pair with food and who enjoys acidity. It suits autumn menus, mushroom dinners with friends, and any evening where a white wine aged in wood would be missing. If you prefer your apple with a spicy, sharp kick, opt for the \u003ca href=\"\/en\/products\/prisecco-apfelsinfonie-alkoholfrei\"\u003ePriSecco Apfelsinfonie\u003c\/a\u003e. You can find all the cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. No. 11 is not suitable for those expecting a sweet, rounded fruit soda – it is lean, acidic, and tart on the finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUnripe apple and oak leaves – the non-alcoholic cuvée from Schlat for mushrooms, terrine, and pan-fried fish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003330724172,"sku":"026MAN0217","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-11-alkoholfrei-freisteller.png?v=1790868656"},{"product_id":"cuvee-nr-12-alkoholfrei","title":"Cuvée No. 12 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 12 non-alcoholic. A non-alcoholic cuvée made from Pinot Meunier grape juice and blackcurrant wood – ruby red, spicy, with a fine sharpness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 12\u003c\/strong\u003e is a non-alcoholic, sparkling grape juice-based cuvée from Schlat at the Swabian Alb: 60% Pinot Meunier grape juice, apple juice from Swabian meadow orchard fruit, blackcurrant twigs, and spices. It has 0.0% vol, 750 ml. Not grape juice with soda, not a red sparkling wine, not dealcoholized wine – a cuvée for dark meat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 12 by Jörg Geiger\u003c\/strong\u003e belongs to the numbered cuvées that the producer manages separately from their PriSeccos: independent compositions for fine dining and sophisticated menu pairings. The base is juice, which is why the alcohol content is 0.0%; the perlage comes from added carbonation. Number 12 is the cuvée that puts the grape in the spotlight. Its secret lies in the pressing. The Pinot Meunier grapes are macerated together with chopped blackcurrant wood and only then gently pressed. The wood makes up only 0.1% of the recipe, but defines the character: herbaceous, spicy, with a hint of sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: red currant, blue grape, red bell pepper, and a light sharpness\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the cuvée glows ruby red. The nose is fruity, with fragrant notes of red berries and blue grapes. Behind this lie subtle herbaceous hints and a spicy facet that Jörg Geiger compares to red bell pepper.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins with the fresh acidity of red currants, accompanied by sweet hints of blue grapes. The mid-palate is spicy and herbaceous – this is where the blackcurrant wood does its work. The finish leaves a fine, light sharpness. Due to the high grape content, No. 12 is sweeter in fruit than the apple-based cuvées: according to the manufacturer, it contains 13.2 g of sugar per 100 ml, all from the juices.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a dry, tart companion will find it more in the still GRAD°WANDERUNG. This cuvée lives from fruit and spice at the same time.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with game bird, veal with a savory sauce, and tartare\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends Cuvée No. 12 with game bird and roasted veal with a savory sauce. He also suggests fruit-forward appetizers with dark meat as well as beef or tuna tartare. A pink-roasted duck breast on field salad with berries is one such appetizer. The acidity of the currant cuts through the fat, and the spice of the wood picks up the sauce.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled at 8 to 10 °C in a sparkling wine glass. This keeps the perlage fine and makes the fruit sweetness appear fresher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Season the beef tartare with a little smoked paprika powder and a few drops of lemon. The bell pepper note in the nose of the cuvée will then find its echo on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Pinot Meunier, blackcurrant wood, and apple 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 1998, he began working with the \"Champagner Bratbirne\" (pear), and in 2003, he bottled his first PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eThe apple juice comes from Swabian meadow orchard fruit, old and often tart varieties from local orchards, supplied by farmers from the surrounding area. Grape juice, blackcurrant twigs, and spices come from certified organic farming (DE-ÖKO-006); the manufacturer refers to the cuvée as \"Organic Cuvée No. 12.\" All steps from delivery to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: hosts who like to serve a red glass with duck, veal, and tartare\u003c\/h3\u003e\n\n\u003cp\u003eNo. 12 is the bottle for people who like to drink a red glass with their meat course while staying non-alcoholic. The feast with children and grandparents, the evening with guests who are driving, the menu where each course gets its own glass. Those looking for a lighter grape cuvée should try \u003ca href=\"\/en\/products\/cuvee-nr-9-alkoholfrei\"\u003eCuvée No. 9\u003c\/a\u003e with Müller-Thurgau, Kerner, and Portugieser; the still, dry Pinot Meunier is available as \u003ca href=\"\/en\/products\/gradwanderung-33-grad-pinot-meunier-alkoholfrei\"\u003e33 Grad\u003c\/a\u003e. All bottles can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg-Geiger page\u003c\/a\u003e. No. 12 is not suitable for those who prefer it strictly dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePinot Meunier, blackcurrant wood, and apple – the ruby red, non-alcoholic cuvée for game bird, veal, and tartare.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003331739980,"sku":"026MAN0216","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-12-alkoholfrei-freisteller.png?v=1790868663"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-manufaktur-joerg-geiger.jpg?v=1790767070","url":"https:\/\/leniundhans.at\/en\/collections\/manufaktur-joerg-geiger.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}