{"title":"Wine, Sparkling Wine \u0026 Cider","description":"\u003ch2\u003eSparkling wine from apples and pears, cider and dessert wine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSparkling wine\u003c\/strong\u003e is a wine with enough dissolved carbon dioxide to create a pressure of at least 3 bar in a sealed bottle. In this category, it is usually made from fruit: from old apple and pear varieties from the Swabian Alb, fermented like wine and partly aged in the bottle on the lees. In addition, there is cider and semi-sparkling wine with low alcohol, ice apple wine as a dessert wine, and three fruit wines in the port wine style.\u003c\/p\u003e\n\u003cp\u003eSale only to persons aged 16 and over. The dessert wines in the port wine style are fortified with spirits and are only sold to persons aged 18 and over.\u003c\/p\u003e\n\u003ch2\u003eFrom light to liqueur-like: an overview of the styles\u003c\/h2\u003e\n\u003ch3\u003eCider and semi-sparkling wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCider\u003c\/strong\u003e is sparkling apple wine, often with pear. The ciders from Jörg Geiger are partially fermented: the fermentation is stopped before all the fruit sugar has turned into alcohol. This keeps them light and fruity at 3.0 to 3.5% vol. A \u003cstrong\u003esemi-sparkling wine\u003c\/strong\u003e has less pressure than a sparkling wine at 1 to 2.5 bar and has a gentler fizz, such as the Sommernachtstraum (Summer Night's Dream) made from apple wine with elderflower.\u003c\/p\u003e\n\u003ch3\u003eBottle fermentation\u003c\/h3\u003e\n\u003cp\u003eIn traditional bottle fermentation, the base wine undergoes a second fermentation in the bottle, during which the carbon dioxide is produced naturally. The longer it rests on the lees, the finer and creamier the perlage becomes. Jörg Geiger uses this method with old, single-varietal fruits like the Haux apple or the Champagne Bratbirne (pear). Sekt is made from grapes; when made from fruit, the result is called fruit sparkling wine, apple sparkling wine, or pear sparkling wine.\u003c\/p\u003e\n\u003ch3\u003eIce apple wine and dessert wine in the port wine style\u003c\/h3\u003e\n\u003cp\u003eFor the ice apple wine, night frosts on the northern escarpment of the Swabian Alb concentrate the apples, resulting in a honey-sweet wine with vibrant acidity. Port wine itself is a protected designation of origin from the Douro Valley in Portugal. The fruit wines in the port wine style follow this method: fermentation is stopped with apple, pear, or cherry spirit, after which they are aged in wooden barrels.\u003c\/p\u003e\n\u003ch2\u003eOur producers\u003c\/h2\u003e\n\u003cp\u003eAlmost all the bottles come from the \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eManufaktur Jörg Geiger\u003c\/a\u003e in Schlat on the Swabian Alb. Very popular is the \u003ca href=\"\/en\/products\/schwaebischer-cider-mild\"\u003eSwabian cider mild\u003c\/a\u003e made from meadow apples and culinary pears with 3.0% vol, as well as the sweet \u003ca href=\"\/en\/products\/cuvee-aus-weinbirnen\"\u003eCuvée of culinary pears\u003c\/a\u003e in organic quality with 2.0% vol. The \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003emeadow fruit cider\u003c\/a\u003e is off-dry and contains no added sugar.\u003c\/p\u003e\n\u003cp\u003eFor sparkling wine made via bottle fermentation, we offer the dry \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne\u003c\/a\u003e with present tannins and the \u003ca href=\"\/en\/products\/apfelschaumwein-hauxapfel\"\u003eHaux apple sparkling wine\u003c\/a\u003e, aged for at least 15 months on the lees, both at 7.5% vol. The \u003ca href=\"\/en\/products\/eisapfel-suesswein\"\u003eice apple wine\u003c\/a\u003e made from Bittenfelder seedlings has around 220 g of residual sugar per liter at 5% vol, also available in a wooden box. In the port wine style, we have AP Apple aged in chestnut barrels, BP Pear in acacia and Sauternes barrels, and \u003ca href=\"\/en\/products\/kp-kirsche-fortifizierter-kirschwein\"\u003eKP Cherry\u003c\/a\u003e in used Banyuls barrels, each at 18% vol. The \u003ca href=\"\/en\/products\/sommernachtstraum\"\u003eSommernachtstraum\u003c\/a\u003e is lighter and floral.\u003c\/p\u003e\n\u003cp\u003eOur top seller comes from Hesse: The \u003ca href=\"\/en\/products\/pomp-klassik-cuv-e-750-ml\"\u003ePomp Klassik Cuvée\u003c\/a\u003e by \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e from Maintal combines 65% Riesling Sekt with 35% apple wine, inspired by the Frankfurt \"Herrschafts-Gespritzten\", zesty and dry-fruity with 10% vol.\u003c\/p\u003e\n\u003ch2\u003eServing and pairing\u003c\/h2\u003e\n\u003cp\u003eSparkling wine and cider should be served well-chilled, dessert wines slightly warmer: KP Cherry, for example, at 14°C. The mild cider works well as an aperitif with herb cream cheese, while the meadow fruit cider is great for a snack with medium-aged cheese. The Champagner Bratbirne accompanies wild game terrine or crispy fried pike-perch, the Haux apple sparkling wine goes with cured salmon or roast beef. Blue cheese or berry cake pair well with the culinary pear cuvée. Ice apple wine is served with warm apple tart or to finish a meal, BP Pear with aged Parmesan, and KP Cherry with a chocolate dessert.\u003c\/p\u003e\n\u003ch2\u003eGood to know\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e from 2.0% vol for the culinary pear cuvée to 18% vol for the dessert wines in the port wine style; the information is provided for each product.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Dry sparkling wines like the Bratbirne have around 18 g of residual sugar per liter, the mild cider around 65 g, and the ice apple wine around 220 g.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBottle sizes:\u003c\/strong\u003e 750 ml for sparkling wine and mild cider, 330 ml for the meadow fruit cider, 375 ml for the ice apple wine, 700 ml in a gift box for the dessert wines in the port wine style.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dark, and quiet; chill sparkling wines for a few hours before opening. You can find information about sulfites on the label.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eOther drinks\u003c\/h2\u003e\n\u003cp\u003eThese bottles belong to our \u003ca href=\"\/en\/collections\/kategorie-getraenke\"\u003edrinks\u003c\/a\u003e collection. If you prefer to toast without alcohol: under \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-getraenke\"\u003enon-alcoholic drinks\u003c\/a\u003e you will find PriSecco, dealcoholized wines, and cider under 0.5% vol, also from Jörg Geiger. You can find a digestif glass for spirits and liqueurs under \u003ca href=\"\/en\/collections\/kategorie-glaeser-bar-zubehoer\"\u003eGlassware \u0026amp; Bar Accessories\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder sparkling wine and cider online\u003c\/h2\u003e\n\u003cp\u003eWhether for a birthday, a fall game dinner, or as a gift in a wooden box: at Leni \u0026amp; Hans, you can order sparkling wine, cider, and dessert wine online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"pomp-klassik-cuv-e-750-ml","title":"Pomp Klassik Cuvée 750 ml","description":"\u003ch2\u003eDR. HÖHL'S Pomp Klassik Cuvée 750 ml. Sparkling wine-based beverage made from Riesling Sekt and apple wine – sparkling, dry-fruity, and Hessian.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDR. HÖHL'S Pomp Klassik Cuvée 750 ml\u003c\/strong\u003e is a beverage consisting of 65% Riesling Sekt and 35% apple wine with 10% ABV. The Höhl family from Maintal near Frankfurt uses this to revive the historical Frankfurt \"Herrschafts-Gespritzten\" (a traditional upscale wine spritzer). It comes in a 0.75 L bottle and contains sulfites.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePOMP Klassik Cuvée by DR. HÖHL'S\u003c\/strong\u003e combines two beverages that everyone in Hesse knows. Apple wine, also called \"Äppler\" or \"Ebbelwoi\" in Frankfurt, is traditionally mixed with water or lemonade. For the \"Herrschafts-Gespritzten,\" Sekt was used instead, offering a finer variation for special occasions. POMP Klassik Cuvée is this mixture ready-made in a bottle. A cuvée is a blend of several base wines, in this case, Riesling Sekt and apple wine in a 65 to 35 ratio. According to the ingredient list, dosage, sugar, and sulfur dioxide as an antioxidant are added. The cuvée is not organic.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eSparkling and fruity, with a harmonious freshness—that is how DR. HÖHL'S describes the Klassik Cuvée. The Riesling Sekt provides the perlage and a fresh acidity, stated by the manufacturer as 5.8 g per liter. The apple wine contributes the typically Hessian apple note, slightly tart and subtly fruity. With 12.9 g of residual sugar per liter, it tastes dry but not austere. The manufacturer calls it easy-drinking and uncomplicated. Those expecting a complex bottle-fermented Sekt will find it too simple.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the Klassik Cuvée is served ice-cold, ideally at 9 °C. A classic flute or a slim wine glass is suitable. DR. HÖHL'S mentions toasts at birthdays, picnics, barbecues, and after-work gatherings as typical occasions. It is also intended as a regional substitute for Prosecco in a Spritz or in Sekt cocktails.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to food, the apple note pairs well with Hessian cuisine. Think of \"Handkäs mit Musik,\" Frankfurt green sauce with potatoes and eggs, or a board with \"Ahle Wurscht\" sausage and farmhouse bread. It is also a harmonious accompaniment to tarte flambée with onions and bacon or an apple cake in the afternoon. Like all sparkling wines, the manufacturer recommends drinking it while young. Store the bottle lying down in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Hang a thin apple slice on the rim of the glass when serving the cuvée for a toast. It immediately shows your guests what is in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe idea is older than the brand. In historical account books from 1895, the Höhl family found records of purchases of both apples and grapes. They interpret this as an indication that even back then, apple wine was mixed with Sekt. For her parents' golden wedding anniversary in the year 2000, Johanna Höhl revived the \"Herrschafts-Gespritzten Apple Wine Sekt.\" That was the beginning of POMP.\u003c\/p\u003e\n\n\u003cp\u003eIn 2008, Johanna continued POMP as her own brand after the family winery was sold. A year later, she developed the cuvée further together with Frankfurt restaurateurs. Today, POMP belongs to DR. HÖHL'S in Maintal-Hochstadt, where the family claims to have been processing apples since 1779. The Klassik Cuvée contains sulfites. Sales only to persons 18 years and older (manufacturer information).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Klassik Cuvée is for anyone looking for something with a regional connection for a toast. It suits Frankfurt locals and Hessians who love their apple wine, as well as guests who want to get to know it. As a gift for a celebration in the Rhine-Main area, it tells a story right away. Newcomers who want to experience the traditional side of Frankfurt get an easy introduction to the city's apple wine culture. Those who need an alcohol-free version for a toast can find it in the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-750-ml\"\u003ePOMP organic aperitif alcohol-free\u003c\/a\u003e. Everything from the Höhl family can be found on our page for \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e. It is not suitable for people who need to avoid alcohol or sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRiesling Sekt meets Hessian apple wine, 10% ABV – the Klassik Cuvée from Maintal for that special moment of toasting.\u003c\/em\u003e\u003c\/p\u003e","brand":"DR. HÖHL'S","offers":[{"title":"750 ml","offer_id":57548300222796,"sku":"020HOE0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pomp-klassik-cuvee-750-ml.png?v=1778855470"},{"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":"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":"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":"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":"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":"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":"kp-kirsche-fortifizierter-kirschwein","title":"KP Cherry fortified cherry wine","description":"\u003ch2\u003eJörg Geiger KP Cherry fortified cherry wine. Port-style cherry wine with cherry brandy, aged in Banyuls barrels – 18% vol, black cherry, chocolatey, with bitter almond.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger KP Cherry fortified cherry wine\u003c\/strong\u003e is a partially fermented cherry wine whose fermentation is stopped with cherry brandy, aged in used Banyuls barrels: hand-picked, highly aromatic cherries, 18% vol, 700 ml in a decorative box, from Schlat on the Swabian Jura. Not a cherry liqueur, not a brandy – a sweet wine in the style of Port.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKP Cherry fortified cherry wine by Jörg Geiger\u003c\/strong\u003e is referred to by the producer as \"KP – Cherry in Port Style\". Fortified means: a high-proof brandy is added to a fermenting wine. The yeast then stops working, some of the fruit sugar remains, and the alcohol content rises. This is how Port wine is made from grapes, and it is how Jörg Geiger makes it with cherries. The distilling cherries of the Dollenseppler and Benjamin varieties ferment whole in open mash vats at cool temperatures and are punched down daily. Then, pure cherry brandy stops the fermentation at around 20% vol. After pressing, the wine ages in used Banyuls barrels. Through this oxidative aging, it loses about 2% vol and is bottled at 18% vol.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, it presents a dense black-red that reaches to the rim. On the nose, it shows intense dark cherry fruit, along with spicy-chocolatey hints of aged wood and a bold, harmonious note of bitter almond. According to the producer, the Banyuls barrel adds a touch of fig and chocolate without letting the wood take center stage.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins fruity and dense, full of black cherries and a touch of blackberry, with plenty of smooth melting quality and subtle woody notes. The alcohol is well-integrated and carries the long, cherry-fruited finish. Those expecting a light fruit wine will find concentration and power here. The sweetness is distinct but balanced by the fruit, bitter almond, and wood, so the glass remains lively until the very end.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe serving temperature is 14 °C, so slightly chilled. A small sweet wine glass is sufficient, as at 18% vol, a few centiliters are enough. Jörg Geiger recommends it with fried liver with Port wine jelly and as an accompaniment to hearty meat dishes. It also goes well with fried liver with plum confit, desserts with dark chocolate, or Black Forest gateau.\u003c\/p\u003e\n\n\u003cp\u003eAfter the main course, it stands up well next to a piece of dark chocolate or a strong cheese. It is a sweet wine with added brandy; sale is permitted from the age of 18.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a small glass with Black Forest gateau on a Sunday afternoon. Cherry meets cherry, and the chocolate note from the barrel picks up on the cake's base.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory in Schlat at the foot of the Swabian Jura makes three sweet wines in the Port style: AP from apple, BP from pear, and KP from cherry. For these, highly ripened fruits are meticulously hand-picked, and according to the producer, each variety is stored for years in the appropriate wooden barrel. For the cherry, it is the Banyuls barrel, which previously held a sweet wine from Southern France.\u003c\/p\u003e\n\n\u003cp\u003eDistilling has a family tradition. Jörg Geiger's father already distilled in the vaulted cellar under the Gasthof Lamm, and distilling continues there to this day. Jörg Geiger, a trained chef, took over the inn in 1997 at the age of 22. Fruit, brandy, and wooden barrel come together in this sweet wine, using cherries from \"Swabian Meadow Fruit\" (Schwäbisches WiesenObst).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor Port wine lovers who want to get to know a version made from fruit, and for anyone looking for a dark, powerful sweet wine for dessert or a cheese platter. In the decorative box, it is a gift for connoisseurs. The 700 ml bottle lasts for many evenings because a few centiliters per glass are enough. From the same line come the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apple\u003c\/a\u003e from the chestnut barrel and the \u003ca href=\"\/en\/products\/bp-birne-fortifizierter-birnenwein\"\u003eBP Pear\u003c\/a\u003e from acacia and Sauternes barrels. You can find all sweet wines on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe KP is not suitable for those looking for a light aperitif or a dry red wine – it is sweet, dense, and powerful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack cherry, cherry brandy, and Banyuls barrel, 18% vol – the Port-style cherry wine for liver, chocolate, and cherry cake.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":59003332067660,"sku":"026MAN0470","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kp-kirsche-fortifizierter-kirschwein-freisteller.png?v=1790868670"},{"product_id":"bp-birne-fortifizierter-birnenwein","title":"BP Pear fortified pear wine","description":"\u003ch2\u003eJörg Geiger BP Birne fortified pear wine. Sweet wine in port style made from perry pears, aged in acacia and Sauternes casks – 18% ABV, in a decorative gift box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger BP Birne fortified pear wine\u003c\/strong\u003e is a port-style sweet wine from Schlat at the foot of the Swabian Alb: partially fermented pear wine made from Nägelesbirne, Gelbmöstler, and Speckbirne pears, whose fermentation was arrested with pear brandy. It has 18% ABV, 700 ml, in a decorative gift box. Not a pear liqueur, not a pear brandy, not a grape port – a fruit wine that preserves the sweetness of the pear.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBP Birne by Jörg Geiger\u003c\/strong\u003e stands for \"Birne im Portweinstil\" (pear in port style) and is a fortified fruit wine. Imagine a plate of aged Parmesan, with a small glass beside it that smells of ripe pear and orange blossom. The process behind it is the same as for port wine: the pear must is allowed to start fermenting, then high-proof pear brandy stops the fermentation. Some of the fruit sugar remains, making the wine both sweet and robust. For these sweet wines, the cidery hand-picks highly ripened fruit that has sometimes partially dried on the tree. The Gelbmöstler and Speckbirne varieties are left to \"sweat\" before pressing.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dense pear, orange blossom and acacia, honey-like finish\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is fruity and dense, characterized by ripe pear. Fresh nuances of orange blossom and acacia lift it, while subtle woody notes round off the profile.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the sweet pear comes through first, refreshed by subtle citrus notes. In the mid-palate, the alcohol wraps around the fruit softly and harmoniously. The finish is honey-like and ends with discreetly tart notes that give the sweetness contour. Compared to the AP from the chestnut cask, the BP shows more floral notes and less caramel.\u003c\/p\u003e\n\n\u003cp\u003eThe BP is an alcoholic sweet wine with 18% ABV; sale is permitted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with Parmesan, mountain cheese, duck liver, and glazed pork loin\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the BP with robust, spicy cheese, such as aged Parmesan or mountain cheese. It also pairs well with goose and duck liver, and with glazed loin or fillet of young pork. For dessert, he suggests treats with meringue and caramel. The sweetness of the pear wine meets salt, fat, and roasting aromas, while the tart notes in the finish maintain the balance.\u003c\/p\u003e\n\n\u003cp\u003eServe it in small glasses; a dessert wine or port wine glass is ideal. We pour it slightly chilled so that the orange blossom remains fresh. After opening, seal the bottle well and store it in a cool place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Break a piece of aged Parmesan into rough shards and add a few walnut halves. A sip of BP after each piece shows how pear and salt crystals come together.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Nägelesbirne and perry pears, pear brandy from the Gasthof Lamm\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, Gasthof Lamm, in 1997 at the age of 22. Distilling old pear varieties is a family tradition there: his father distilled the old \"Stuttgarter Gaishirtle\" variety in the vaulted cellar. To this day, distillation still takes place at the Lamm.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is called \"Schwäbisches WiesenObst\" (Swabian Meadow Fruit): old, often tart apple and pear varieties from local orchards, supplied by farmers in the surrounding area. For the BP, the producer uses highly ripe Nägelesbirnen as well as the perry pear varieties Gelbmöstler and Speckbirne. According to the manufacturer, the sweet wines are aged in wooden barrels for more than three years. For the BP, the wine is finished in new acacia wood casks and used Sauternes barrels.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: cheese lovers, dessert wine drinkers, and gift-givers with a taste for pears\u003c\/h3\u003e\n\n\u003cp\u003eThe BP is the bottle for people who like a sweet wine to accompany a cheese board or festive roast and enjoy trying something new. In its decorative box, it makes a great gift for Christmas or a milestone birthday. If you prefer apple, try the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apfel\u003c\/a\u003e from the chestnut cask; for pear without any sweetness, there is \u003ca href=\"\/en\/products\/naegelesbirne-birnenbrand\"\u003eNägelesbirne Birnenbrand\u003c\/a\u003e. All sweet wines and brandies can be found on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The BP is not suitable for those expecting a dry aperitif.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNägelesbirne, pear brandy, and acacia cask – the port-style sweet wine for Parmesan, duck liver, and caramel desserts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":59003337900364,"sku":"026MAN0472","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bp-birne-fortifizierter-birnenwein-freisteller.png?v=1790868698"},{"product_id":"sommernachtstraum","title":"A Midsummer Night's Dream","description":"\u003ch2\u003eJörg Geiger Sommernachtstraum. Apple semi-sparkling wine with elderflower from the Bittenfelder variety – floral, fresh, 5.5% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Sommernachtstraum\u003c\/strong\u003e is an apple semi-sparkling wine with elderflower from the production facility in Schlat on the Albtrauf of the Swabian Alb: 90 percent apple wine from the late-ripening Bittenfelder variety, macerated with hand-picked elderflowers and carbonated, 5.5% ABV, 750 ml. Not a sparkling wine, not a pre-mixed Hugo – a sparkling apple wine for balmy evenings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSommernachtstraum by Jörg Geiger\u003c\/strong\u003e is an apple semi-sparkling wine, and the name already explains a lot. The base is an apple wine, i.e., fermented apple juice. After fermentation, it is carbonated so that it bubbles – this distinguishes a semi-sparkling wine (Perlwein) from a sparkling wine (Schaumwein), whose effervescence comes from a second fermentation. Here, an ingredient is added that gives it its name and scent: elderflowers, macerated in the apple wine for several days. The manufacturer lists it in their cider line. At 5.5% ABV, it is light, and with around 25 grams of residual sugar per liter, it has a noticeable but restrained sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is intense: elderflowers and ripe apple, with subtly exotic notes. Anyone who has ever walked past a flowering elderberry bush in June will recognize the scent immediately. The apple lies beneath, ripe and soft, providing support to the blossom.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins with a refreshing acidity. In the middle, the taste of fully ripe apples fills the mouth, accompanied by freshly scented elderflowers. Sweetness and acidity play against each other; the finish is long. The acidity comes from the tart apple wine, which results from slow cold fermentation; the residual sweetness of around 25 grams per liter provides the counterweight.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends it with fresh fruit, baked elderflowers, and white currants – and as a companion for balmy evenings. This is a drink for outdoors: terrace, balcony, picnic in the garden. It also works as an aperitif before a summer meal, for example with a plate of strawberries, melon, and a few slices of air-dried ham.\u003c\/p\u003e\n\n\u003cp\u003eThe serving temperature is 8 to 10 °C; serve in a sparkling wine glass. It is an alcoholic beverage with 5.5% ABV; purchase is permitted from age 16. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e When the elder is in bloom, deep-fry a few umbels in pancake batter, dust them with powdered sugar, and place a bowl of white currants next to them. This way, you have the manufacturer's recommendation completely on the table.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger production facility is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over the family inn, Lamm, in 1997 at the age of 22. The raw material is Swabian meadow fruit (WiesenObst): old, often tart apple and pear varieties from traditional meadow orchards in the region, supplied by local farmers.\u003c\/p\u003e\n\n\u003cp\u003eHere, the facility uses the late-ripening Bittenfelder apple variety, which they also use for other products, such as the EisApfel and the PriSecco Apfelsinfonie. The apples are harvested, sorted, and gently pressed; the juice is fermented into a tart apple wine using slow cold fermentation. Afterward, the hand-picked elderflowers are macerated in it for several days. Jörg Geiger counts elderflowers among the herbs from meadows and forests that the facility works with. All steps from delivery to bottling take place at the facility.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eSommernachtstraum is the bottle for people who want to drink something light and floral in the summer that has less alcohol than wine or sparkling wine. It pairs well with a barbecue evening, a birthday in the garden, and a picnic by the lake. As a gift for a summer invitation, it is a bottle that begs to be opened immediately.\u003c\/p\u003e\n\n\u003cp\u003eThose who like the apple without the blossom should reach for the \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenObst Cider\u003c\/a\u003e. For guests who drink non-alcoholic beverages, the \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e with its elderflower note is available; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Sommernachtstraum is not suitable for those looking for a bone-dry cider – it has a noticeable residual sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBittenfelder apple wine and hand-picked elderflowers, 5.5% ABV – the apple semi-sparkling wine from Schlat for balmy summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003341013324,"sku":"026MAN0102","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sommernachtstraum-freisteller.png?v=1790868729"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-sekt-schaumwein.jpg?v=1791268968","url":"https:\/\/leniundhans.at\/en\/collections\/sekt-schaumwein.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}