{"title":"Wine, Sparkling Wine \u0026 Cider","description":"\u003ch2\u003eSparkling wine made from apples and pears, cider and sweet wine\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSparkling wine\u003c\/strong\u003e is a wine with so much dissolved carbon dioxide that there is at least 3 bar of pressure in the closed bottle. In this category, it is mostly made from fruit: from old apple and pear varieties from the Swabian Alb, fermented like wine and partly aged on the lees in the bottle. This is complemented by cider and low-alcohol sparkling wines, Eisapfel as a sweet wine and three fruit wines in the Port style.\u003c\/p\u003e\n\u003cp\u003eOnly available to persons aged 16 and over. The sweet wines in the Port style are fortified with brandy and are only available to persons aged 18 and over.\u003c\/p\u003e\n\u003ch2\u003eFrom light to liqueur-like: the styles at a glance\u003c\/h2\u003e\n\u003ch3\u003eCider and sparkling wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCider\u003c\/strong\u003e is sparkling apple wine, often with pear. Jörg Geiger's ciders 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% ABV. A \u003cstrong\u003esparkling wine\u003c\/strong\u003e has 1 to 2.5 bar less pressure than a sparkling wine and bubbles more gently, such as the Sommernachtstraum 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 ferments a second time in the bottle, and the carbon dioxide is created naturally. The longer it lies on the lees, the finer and creamier the effervescence becomes. Jörg Geiger works this way with single-variety old varieties such as Hauxapfel or Champagne Bratbirne. Sparkling wine is made from grapes; when made from fruit, the result is called fruit sparkling wine, apple or pear sparkling wine.\u003c\/p\u003e\n\u003ch3\u003eEisapfel and sweet wine in the Port style\u003c\/h3\u003e\n\u003cp\u003eFor the Eisapfel, the night frost concentrates the apples on the northern slopes of the Alb, creating a honey-sweet wine with lively acidity. Port wine itself is a protected designation of origin from the Douro Valley in Portugal. The fruit wines in the Port style follow the method: The fermentation is stopped with apple, pear or cherry brandy, and then they are aged in wooden barrels.\u003c\/p\u003e\n\u003ch2\u003eOur producers\u003c\/h2\u003e\n\u003cp\u003eAlmost all bottles come from the \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eManufaktur Jörg Geiger\u003c\/a\u003e in Schlat on the Swabian Alb. The \u003ca href=\"\/en\/products\/schwaebischer-cider-mild\"\u003eSchwäbische Cider mild\u003c\/a\u003e made from meadow apples and wine pears with 3.0% ABV is very popular, as is the sweet \u003ca href=\"\/en\/products\/cuvee-aus-weinbirnen\"\u003eCuvée made from wine pears\u003c\/a\u003e in organic quality with 2.0% ABV. The \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenobst Cider\u003c\/a\u003e is off-dry and is made without added sugar.\u003c\/p\u003e\n\u003cp\u003eFor sparkling wine made from bottle fermentation, there is the dry \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagne Bratbirne\u003c\/a\u003e with pronounced tannins and the \u003ca href=\"\/en\/products\/apfelschaumwein-hauxapfel\"\u003eHauxapfel apple sparkling wine\u003c\/a\u003e, aged on the lees for at least 15 months, both 7.5% ABV. The \u003ca href=\"\/en\/products\/eisapfel-suesswein\"\u003eEisapfel\u003c\/a\u003e made from Bittenfelder Sämling has around 220 g of residual sugar per liter at 5% ABV, also in the wooden crate. In the Port style, AP Apple ripens 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% ABV. Lighter and more floral is the \u003ca href=\"\/en\/products\/sommernachtstraum\"\u003eSommernachtstraum\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOur bestseller 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\/dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e from Maintal combines 65% Riesling sparkling wine with 35% apple wine, inspired by the Frankfurt \"Herrschafts-Gespritzten\", sparkling and dry-fruity with 10% ABV.\u003c\/p\u003e\n\u003ch2\u003eServing and pairing\u003c\/h2\u003e\n\u003cp\u003eYou pour sparkling wine and cider well chilled, sweet wines slightly warmer: KP Cherry, for example, at 14°C. The Cider mild pairs as an aperitif with herbs in cream cheese, the Wiesenobst Cider with medium-ripe cheese for a snack. The Champagne Bratbirne accompanies game terrine or crispy fried zander, Hauxapfel-marinated salmon or roast beef. The wine pear cuvée goes with blue cheese or berry tart. Eisapfel comes to the table with warm apple tart or at the end of 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% ABV for the wine pear cuvée to 18% ABV for the sweet wines in the Port style; the information is on every product.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Dry sparkling wines such as the Bratbirne have around 18 g of residual sugar per liter, the Cider mild around 65 g, the Eisapfel around 220 g.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBottle sizes:\u003c\/strong\u003e 750 ml for sparkling wine and Cider mild, 330 ml for the Wiesenobst Cider, 375 ml for the Eisapfel, 700 ml in a decorative box for the sweet wines in the Port style.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dark and still; you 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\/getraenke\"\u003edrinks\u003c\/a\u003e. If you prefer to toast without alcohol: Under \u003ca href=\"\/en\/collections\/alkoholfreie-getraenke\"\u003enon-alcoholic drinks\u003c\/a\u003e are PriSecco, de-alcoholized wines and cider under 0.5% ABV, also from Jörg Geiger. You can find a digestif glass for brandies and liqueurs in \u003ca href=\"\/en\/collections\/glaeser-bar-zubehoer\"\u003eGlasses \u0026amp; Bar Accessories\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder sparkling wine and cider online\u003c\/h2\u003e\n\u003cp\u003eFor a birthday, autumn game dinner or as a gift in the wooden crate: At Leni \u0026amp; Hans you order sparkling wine, cider and sweet 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 beverage made from Riesling sparkling wine 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 made from 65% Riesling sparkling wine and 35% apple wine with 10% ABV. The Höhl family from Maintal near Frankfurt draws on the historic Frankfurt \"Herrschafts-Gespritzten\". It comes in a 0.75-l bottle and contains sulfites.\u003c\/p\u003e\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\", sparkling wine was added to the glass instead, a finer version for special occasions. POMP Klassik Cuvée is this mixture ready in the bottle. A cuvée is a blend of several base wines, here Riesling sparkling wine and apple wine in a 65 to 35 ratio. According to the ingredients 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, is how DR. HÖHL'S describes the Klassik Cuvée. The Riesling sparkling wine brings the effervescence and a fresh acidity, according to the manufacturer 5.8 g per liter. The apple wine contributes the typical 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. Anyone expecting a complex sparkling wine from bottle fermentation will find it too simple.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the Klassik Cuvée is served ice-cold, ideally at 9°C. A classic sparkling wine glass or a slim wine glass suits it. DR. HÖHL'S lists toasting at birthdays, picnics, barbecue evenings and after-work events as typical occasions. It is also intended as a regional alternative to Prosecco in a Spritz or in sparkling wine cocktails.\u003c\/p\u003e\n\n\u003cp\u003eFor food, the apple note suits Hessian cuisine. Think of Handkäs mit Musik, Frankfurt Green Sauce with potatoes and egg, or a platter of Ahle Wurscht and farmhouse bread. It is also a harmonious accompaniment to Flammkuchen with onions and bacon or an afternoon apple cake. Like all sparkling wines, you should drink it young, according to the manufacturer. Store the bottle lying down, cool and dark.\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. This 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 historic shopping books from 1895, the Höhl family found the purchase of apples and grapes. They interpret this as an indication that apple wine mixed with sparkling wine was already done back then. For the golden wedding anniversary of her parents in 2000, Johanna Höhl brought the \"Herrschafts-Gespritzten Apple Wine Sparkling Wine\" back to life. 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 had been sold. A year later, she further developed the cuvée together with Frankfurt restaurateurs. Today, POMP belongs to DR. HÖHL'S in Maintal-Hochstadt, where the family has been processing apples since 1779, according to their own statement. The Klassik Cuvée contains sulfites. Only available to persons aged 18 and over (manufacturer's statement).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Klassik Cuvée is for everyone looking for something with a regional connection for a toast. It suits people from Frankfurt and Hesse who love their apple wine, and guests who want to try it. As a gift for a party, it immediately tells a story. Also newcomers who want to experience Frankfurt from its traditional side get an easy introduction to the city's apple wine culture with it. Anyone who needs an alcohol-free version for a toast will find it in the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-750-ml\"\u003ePOMP Bio-Aperitif alkoholfrei\u003c\/a\u003e. Everything from the Höhl family stands on our side at \u003ca href=\"\/en\/collections\/dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e. It is not suitable for people who must abstain from alcohol or sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRiesling sparkling wine meets Hessian apple wine, 10% ABV – the Klassik Cuvée from Maintal for the 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":"peche-rouge-weinbergspfirsich-cocktail","title":"Peche Rouge Vineyard Peach Cocktail","description":"\u003ch2\u003eWajos Peche Rouge Weinbergspfirsich Cocktail. Wine and Red Weinberg Peach, 5.5 percent alcohol, 750 ml – the light, sweet summer drink for the terrace and aperitif.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peche Rouge Weinbergspfirsich Cocktail\u003c\/strong\u003e is an aromatized wine-based cocktail with the taste of Red Weinberg Peach, 5.5 percent alcohol, 750 ml from Wajos in Dohr an der Mosel. No sparkling wine, no liqueur and no dry wine, but a pre-mixed, sweet-fruity drink to chill and pour – light, sparkling, peach-flavored. Contains sulfites. Ages 18 and up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeche Rouge Weinbergspfirsich Cocktail by Wajos\u003c\/strong\u003e is what comes out of the refrigerator on the terrace on Saturday evening when no one feels like making a cocktail. Open the bottle, add ice to the glass, pour, and you're done – no shaker, syrup or recipe discussions needed. At 5.5 percent, it is significantly lower in alcohol than wine, and it is sweet: a drink for people who find sparkling wine too dry and a bitter aperitif too tart. The Red Weinberg Peach gives it its name and flavor – the small, red-fleshed fruit that calls the Mosel home.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, fruity, light – peach in the lead, wine only as a base\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the cocktail is light and fruity, and it smells of ripe peach. On the palate, the sweetness comes first, then the fruit, and only at the end can you detect the wine as a light acidity that keeps the drink fresh. To be honest, that means: 8 grams of sugar per 100 milliliters, a sweet drink rather than a dry one. The peach flavor in an aromatized cocktail comes from flavorings rather than fruit pieces, and like all wine, it contains sulfites. The cocktail is not suitable for anyone expecting a dry, tart aperitif – in that case, a Gin Tonic with the \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e is the better choice. Anyone who wants to stay alcohol-free will find the same flavor in the \u003ca href=\"\/en\/products\/peche-rouge-weinbergspfirsich-secco-alkoholfrei\"\u003ealcohol-free Peche Rouge Secco\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChilled, served neat, on ice, as an aperitif or with dessert\u003c\/h3\u003e\n\n\u003cp\u003eChill for at least two hours, then serve neat in a wine glass or with ice cubes in a large glass. A piece of fresh peach or a slice of lemon is all you need. As an aperitif before grilling, with an antipasti platter of ham and melon, at a picnic or by the pool, it is the drink that even guests who would otherwise stick to juice will enjoy. For dessert, it pairs well with peach sorbet, fruit salad and strawberries with cream. If you want it fruitier, add a splash of liqueur – the sweetness can handle it. It is not suitable with hearty food, steak or cheese: the sweetness will struggle against the plate. Once opened, store tightly sealed in the refrigerator and drink within a few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Peche Rouge on ice with a basil leaf and a few raspberries, along with the Péche Rouge liqueur chocolates – our summer evening for two when the children are in bed.\u003c\/p\u003e\n\n\u003ch3\u003eA cocktail from a wine-growing family on the Mosel\u003c\/h3\u003e\n\n\u003cp\u003eWine is the beginning of everything at Wajos. Walter Josef Oster, whose initials form the name, comes from a wine-growing family in Ediger-Eller that has been making wine on the Mosel for 15 generations. In the 1980s, he also opened a liqueur manufactory, from which Peter Oster and Ulf Schwichtenberg created the Wajos brand in Dohr near Cochem – with over 80 employees, its own laboratory and stores throughout Germany. A wine-based cocktail with Weinberg Peach is home turf for this house rather than an excursion.\u003c\/p\u003e\n\n\u003ch3\u003eThe drink for summer evenings with guests and for anyone who likes it light\u003c\/h3\u003e\n\n\u003cp\u003ePeche Rouge is the bottle for the terrace, balcony and garden party. 750 milliliters is enough for six glasses, and at 5.5 percent, the evening remains relaxed. As a gift, it is perfect for people who prefer drinking something light in the summer, along with the chocolates of the same variety. All spirits, liqueurs and Secco varieties are available on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e. The cocktail is not suitable for anyone under 18, for people who avoid alcohol, or for anyone expecting a dry drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed Weinberg Peach and wine, chilled and light – the ready-made summer drink from the Mosel for evenings when no one wants to mix.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"750 ml","offer_id":57548314378572,"sku":"020WAJ0001","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/peche-rouge-weinbergspfirsich-cocktail.png?v=1778855549"},{"product_id":"schwaebischer-cider-mild","title":"Swabian cider mild","description":"\u003ch2\u003eJörg Geiger Schwäbischer Cider mild. Partially fermented fruit sparkling wine made from meadow apples and dessert pears, fruity, mild and sparkling, 3.0% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Schwäbischer Cider mild\u003c\/strong\u003e is a craft cider from the Jörg Geiger manufactory in Schlat on the Swabian Alb: a partially fermented fruit sparkling wine made from hand-picked meadow apples and dessert 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 made from orchard fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchwäbischer Cider mild by Jörg Geiger\u003c\/strong\u003e is a fruit sparkling wine that has only been partially fermented. Partially fermented means: the yeast only converts part of the fruit sugar into alcohol, the rest remains as natural sweetness in the glass. This is where the low 3.0% ABV and the soft, round character come from. The fruit consists of heirloom apple and dessert pear varieties from meadow orchards, hand-picked and crafted in the manufactory. The 750 ml bottle is large enough for the table. Imagine a warm June evening on the terrace. On the board are goat fresh cheese, radishes and herbs. A glass that tastes of ripe fruit and remains light is the perfect accompaniment.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the mild cider shows a rich straw-yellow color. On the nose come ripe, lushly 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 meadow orchard is balanced by a slight tartness from the dessert pears. The fruit lingers for a long time, accompanied by a juicy interplay of sweetness and acidity. The carbonation sparkles pleasantly and makes the residual sweetness fresh.\u003c\/p\u003e\n\n\u003cp\u003eWith around 65 grams of residual sugar per liter, it is distinctly fruity-sweet. Those who know this will drink it just right: as a fruity, light sparkling wine for an aperitif or with dessert.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eDrink the mild cider well chilled at 8 to 10°C from a champagne glass. The manufactory recommends it as a stimulating, summery aperitif. It pairs well with goat and sheep fresh cheese, combined with salads and herbs. Think of a lamb's lettuce salad with goat fresh cheese and walnuts or sheep cheese with cucumber and dill.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it is a companion for fruity summer berry desserts. A berry compote with vanilla sauce, a strawberry tiramisu or blackcurrant cake with meringue can handle the sweetness in the glass well. The mild cider contains alcohol and is available for those aged 16 and over. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the bottle in the freezer or in a bucket of ice water for half an hour before opening. At 8°C, the sweetness tastes fresher, and the herbal notes stand out more clearly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe mild cider 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. In 1998, he began working with the Champagne pear, an heirloom pear variety from the region. He calls the raw material Schwäbisches WiesenObst: heirloom, often tart apple and pear varieties from meadow orchards, delivered by local farmers.\u003c\/p\u003e\n\n\u003cp\u003eMeadow apples and dessert pears come together for the mild cider. The apples bring acidity, the dessert pears tannins and a fine tartness. The fruit is gently pressed, fermented and crafted. All steps from delivery to bottling take place in the manufactory. This is how 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 mild cider is for everyone who likes a light, fruity sparkling wine with low alcohol. It is perfect for a summer party in the garden, brunch and dessert. With its 3.0% ABV, it is a light glass for afternoons outdoors when no one wants a heavy wine. And as a gift, it shows what can be made from heirloom fruit varieties. Those who prefer it drier and in the small bottle will take the off-dry \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenobst Cider\u003c\/a\u003e. For guests who abstain from alcohol, there is the tart \u003ca href=\"\/en\/products\/cider-rose-alkoholfrei\"\u003eCider Rosé alkoholfrei\u003c\/a\u003e. You can find all ciders on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg-Geiger page\u003c\/a\u003e. The mild cider is not suitable for anyone expecting a dry, tart cider – it is fruity-sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMeadow apples and dessert pears, partially fermented and sparkling – the mild craft cider from Schlat for the terrace, fresh 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 made from wine pears. A sweet organic pear sparkling wine made from three heirloom wine pear varieties, 2.0% ABV, spicy-sweet and finely sparkling.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée made from wine pears\u003c\/strong\u003e is a partially fermented organic pear sparkling wine from Schlat on the Swabian Alb: Upper Austrian wine pear, Swiss water pear and Nägeles pear, 2.0% ABV, around 75 g residual sugar per litre, 750 ml. Not a sparkling wine nor an alcohol-free 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 made from wine pears by Jörg Geiger\u003c\/strong\u003e is a pear sparkling wine where fermentation is stopped early. “Cuvée” here refers to the blend of three heirloom pear varieties from the region’s traditional orchard meadows. The freshly pressed juice begins to ferment, then cold temperatures slow the yeast. This gentle partial fermentation leaves plenty of fruit sugar in the wine and keeps the alcohol at a moderate 2.0% ABV. At the producer’s, the product is called “BIO Cuvée made from wine pears” and is listed in the craft cider category. It is EU organic-certified and vegan. An evening in October, a tray of onion tart on the table, and in the glass, a pear sparkling wine instead of Federweisser.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, it shines an intense straw yellow. On the nose, the cuvée smells juicy and full of ripe pears, with spicy notes reminiscent of grass and hay. On the palate, the Upper Austrian wine pear sets the tone: very spicy-sweet and luscious. The Swiss water pear rounds it out with its mildness and nutty undertones. The finely sparkling carbonation provides a lemon-fresh kick that carries the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eWith around 75 g of residual sugar per litre, it is clearly sweet. Those looking for a dry pear sparkling wine should choose the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne trocken\u003c\/a\u003e, with around 18 g of residual sugar and a more pronounced tannic note. The cuvée made from wine pears is its counterpart: soft, sweet and fruit-forward.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eServe at 8 to 10°C in a sparkling wine glass. Jörg Geiger recommends it with strong blue cheese or soft cheese with pear jelly. It also pairs well with lemon cream and a cake with fresh berries. The sweetness of the wine holds its own against the dessert, while the carbonation makes it lighter.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board with Gorgonzola, walnuts and a few pear slices, it shows its strengths. At Sunday coffee time, it replaces the sparkling wine with berry tart, with significantly less alcohol in the glass. One bottle serves about six sparkling wine glasses, enough for a coffee table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve it in autumn with onion tart or vegetable quiche. As a lighter alternative to Federweisser, it is perfect for 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, standard-bearing trees in the traditional orchard meadows on the Albtrauf. The Jörg Geiger manufactory in Schlat calls this raw material Swabian meadow fruit: old, often tart varieties supplied by local farmers. The fruit is hand-picked and gently pressed at the manufactory. Every step remains in-house from delivery to bottling.\u003c\/p\u003e\n\n\u003cp\u003ePears are at the heart of this manufactory. Jörg Geiger, a trained chef, took over his parents’ Lamm inn in 1997 at the age of 22. In 1998, he began experimenting with the harvest of five Champagne Bratbirne trees; the first attempts yielded around 200 bottles. The wine pear cuvée showcases the sweet, soft side of working with heirloom varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée is for anyone who likes pears and is looking for a light, sweet sparkling wine to accompany cheese or dessert. It is ideal for hosts who want to offer something other than port with cheese, and for the curious who want to discover heirloom pear varieties. At 2.0% ABV, it is an alcoholic beverage; the legal age for purchase is 16. The Nägeles pear from this cuvée is also available as a single-variety distilled pear brandy, \u003ca href=\"\/en\/products\/naegelesbirne-birnenbrand\"\u003eNägelesbirne Birnenbrand\u003c\/a\u003e, at 42% ABV. You can find all the bottles on our \u003ca href=\"\/en\/collections\/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 anyone looking for a dry, tart aperitif.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree heirloom wine pears, gently stopped fermentation, 2.0% ABV – 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 made from an old Swabian pear variety – bottle-fermented, dry and with a pronounced tannic note.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Champagner Bratbirne Dry\u003c\/strong\u003e is a pear sparkling wine made from the old Champagner Bratbirne variety, traditionally bottle-fermented in Schlat on the Albtrauf of the Swabian Alb. Dry with around 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 made from pear wine. After harvest, the pears are washed, hand-sorted for ripeness and then allowed to “sweat” so that their aroma fully develops. They are then ground and pressed at low pressure. The tannins in the pear immediately cause the haze to settle out, and the juice rests overnight in the settling tank. The slow cold fermentation takes almost three months. At the turn of the year, the winery blends the cuvées. After filling, the second fermentation begins in the bottle with Champagne yeast. The sparkling wine remains on the lees for at least nine months before being disgorged and the yeast plug removed.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is intensely pear-forward, with vegetal notes of meadow herbs and white blossoms. In the glass, it is pale straw-yellow with greenish highlights and fine perlage.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Champagner Bratbirne is harmoniously dry. The pear fruit is straightforward, the tannic note pronounced, and the finish nutty and aromatic. These tannins are typical of the variety: the medium-sized, yellow-green fruit contains astringent tannins that give the sparkling wine structure. Those expecting a fruity, sweet pear sparkling wine will find it too tart – it is a sparkling wine for the table.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eThe Champagner Bratbirne should be well chilled to 8 to 10 °C when poured into a sparkling wine glass. The winery recommends serving it on its own, as an aperitif and with sweet-tart starters. Specifically, it recommends a game terrine with a mild fruit component and zander fillet fried until the skin is crispy. Goose liver with pear and Asian dishes with sweet-spicy components also pair well with its straightforward fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe pear sparkling wine is 7.5% ABV and can be sold to anyone aged 16 and over. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With zander with crispy skin, briefly sauté a few pear slices in butter and place them on the plate as well. The fruit on the plate brings the pear in the glass to the fore.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger winery 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 harvesting five Champagner Bratbirne trees, and the first attempts yielded around 200 bottles. This pear marked the beginning of his work with old varieties.\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. Old trees still stand in Schlat today, with the main stock aged between 90 and 120 years. The pears ripen from mid-September to mid-October. Since 2005, it has been featured in the Slow Food “Ark of Taste.” In the same year, the Federal Court of Justice ruled that the name had been used for this pear variety in Württemberg for over 150 years. Since a court-approved 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 a glass. It is suitable for festive menus, autumn game dishes and as a gift for wine lovers who would like to experience sparkling wine from a different perspective.\u003c\/p\u003e\n\n\u003cp\u003eThose who would like to try sparkling wine made from apples should choose the \u003ca href=\"\/en\/products\/apfelschaumwein-hauxapfel\"\u003eHauxapfel Apple Sparkling Wine\u003c\/a\u003e. For guests who prefer not to drink alcohol, the \u003ca href=\"\/en\/products\/blanc-de-blanc-alkoholfrei\"\u003eAlcohol-Free Blanc de Blanc\u003c\/a\u003e is available. The entire range is available on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Champagner Bratbirne is not suitable for anyone looking for a sweet, mild sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn old pear variety, nine months on the lees, dry and with tannins – Jörg Geiger's pear sparkling 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 made from heirloom apple varieties and tart pears, demi-sec, 3.5% ABV in a 0.33-l 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 made by the Jörg Geiger craft cidery in Schlat on the Swabian Alb: a partially fermented sparkling fruit wine made from heirloom apple varieties and tart 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 a sparkling wine made from fruit instead of grapes. It is partially fermented: Some of the fruit sugar turns into alcohol, while some remains as natural sweetness. The craft cidery calls the result off-dry and demi-sec, meaning semi-dry. The bottle contains only fruit from the meadow orchards, processed and bottled in Schlat. It is bottled by the producer. Saturday afternoon, after working in the garden, with a piece of mountain cheese and bread on the table: a cool, brown bottle that tastes of apple and pear is the perfect accompaniment.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, the cider reveals ripe, luscious pear and apple fruit with subtle nutty notes. In the glass, it has a rich straw-yellow color. On the palate, it is round and soft, supported by plenty of fruit. The tart pears provide a fine bitterness, while the apples add a fresh acidity. It is demi-sec, meaning it retains a touch of sweetness, and sparkles refreshingly.\u003c\/p\u003e\n\n\u003cp\u003eOff-dry here means: fruity enough to be enjoyable on its own, and bitter enough to stand up to cheese. It is the tart pears that give it this edge. They are rich in tannins and bitter; in Swabian, this is called räs.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eEnjoy the cider well chilled at 7 to 8°C, from a glass or directly from the longneck bottle. The craft cidery recommends it with semi-ripe cheese or simply on its own. A young mountain cheese, a semi-hard cheese, or a piece of Tilsiter cheese on farmhouse bread are good companions. It also works well with pretzels, radishes, and butter as a Swabian 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 can only be sold to people aged 16 and over. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut the cheese just before serving and let it sit at room temperature for half an hour. Then 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 craft cidery in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' Lamm inn in 1997. The raw material is Swabian meadow fruit: heirloom, often tart apple and pear varieties from regional meadow orchards, supplied by local farmers. The name of this cider says it all: it is made entirely from 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, and certified areas provide the fruit for its organic quality. Pressing, fermentation, maturation, and bottling take place at the craft cidery. For its craft cider, the craft cidery uses heirloom varieties such as Gewürzluiken and Roter Berlepsch. Anyone wishing to supply fruit registers with WiesenObst e.V., which the craft cidery co-founded together with Slow Food Germany. Registration entails regular inspections. This makes it possible to trace exactly which meadows the fruit in the bottle comes from.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eWiesenobst Cider is for anyone looking for a light, fruity drink to accompany a snack, with less alcohol than wine. It is perfect for the end of the day, a snack, or a barbecue. Those who prefer it sweeter and in a large bottle should choose the \u003ca href=\"\/en\/products\/schwaebischer-cider-mild\"\u003eMild Swabian Cider\u003c\/a\u003e. For drivers, there is the \u003ca href=\"\/en\/products\/wiesenobst-cider-alkoholfrei\"\u003eAlcohol-Free Wiesenobst Cider\u003c\/a\u003e. You can find all the ciders on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for anyone expecting a bone-dry cidre – it is off-dry with a touch of sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeirloom apple varieties and tart pears, partially fermented to an off-dry finish – 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 Apple Sparkling Wine. Single-variety apple sparkling wine made using traditional bottle fermentation – creamy, dry, with notes of oak and vanilla.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Hauxapfel Apple Sparkling Wine\u003c\/strong\u003e is a single-variety sparkling wine made from an heirloom apple variety from the Swabian Alb, produced at the winery in Schlat: Hauxapfel apple wine fermented cold, partially aged in barrique, undergoes a second fermentation in the bottle and is aged on the lees for at least 15 months, 7.5% ABV, 750 ml. Not cider, not perlé – an apple sparkling wine made using traditional bottle fermentation.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Hauxapfel Apple Sparkling Wine\u003c\/strong\u003e is a sparkling wine made from apples instead of grapes, using traditional bottle fermentation – the elaborate, classic method for making sparkling wine. First, the juice is made into still apple wine, then each bottle undergoes a second fermentation, which creates the carbonation. The bubbles are therefore natural and not added. Single-variety means that only one apple variety, the Hauxapfel, is used. What results has little to do with apple juice – it is more like a sparkling wine that smells of ripe apples.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the apple sparkling wine shows a pale straw-yellow color with golden highlights and fine bubbles. The aroma is intense: ripe apples, subtle oak notes, along with vanilla and caramel.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is complex and multifaceted. The lively acidity of the apple and well-integrated tannins create a round, creamy character. The finish is long and fresh, with notes of apple and 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 Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eAs a dry aperitif, the apple sparkling wine takes the place where a sparkling wine or Crémant would otherwise be poured. However, it truly shines at the table. Recommendations: roasted 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 oak 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 by hand, holding the cork. The apple sparkling wine is 7.5% ABV and is available to those aged 16 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cure a piece of salmon with salt, sugar, and dill the day before, slice it thinly, and place it on crispy little rösti. This is the appetizer this apple sparkling wine was made for, and it is easy to prepare.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger winery is located in Schlat on the slopes of the Swabian Alb. Jörg Geiger is a trained chef who took over his parents' inn, the Lamm, in 1997 and began working with the Champagner Bratbirne, from which he makes pear sparkling wine, in 1998. The raw material is Swabian meadow fruit: heirloom apple and pear varieties from the region's traditional orchards.\u003c\/p\u003e\n\n\u003cp\u003eThe Hauxapfel is one of them. Around 1920, Andreas Haux brought the variety to Göppingen from seeds of the Red Trier Wine Apple. After harvest, the fruit rests in closed boxes where the ripening ethylene accumulates. Then it is gently pressed and fermented cold in stainless steel tanks; some of the apple wine 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 shaken daily and stood upright until the lees sediment has gathered in the neck of the bottle after 43 turns. During disgorgement, it is removed, and only then is the apple sparkling wine ready for sale. The lees aging alone takes more than a year, and you can taste this time in the creamy bubbles.\u003c\/p\u003e\n\n\u003ch3\u003eFor Whom\u003c\/h3\u003e\n\n\u003cp\u003eThis apple sparkling wine is the bottle for people who enjoy sparkling wine or Crémant and want to know what an heirloom apple variety can achieve in bottle fermentation. It is perfect for a festive meal with an appetizer, for New Year's Eve, and as a gift for anyone who has already tried every sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the same from pears, choose the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne trocken\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/sommernachtstraum\"\u003eSommernachtstraum\u003c\/a\u003e with elderflower is lighter and more floral; you can find all the bottles on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. It is not suitable for anyone 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 on the lees – the single-variety apple sparkling 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 Eisapfel in a Wooden Box. Apple dessert wine made from frost-ripened Bittenfelder Sämling, 5.0% ABV – concentrated, honey-sweet and refreshingly tart, in a wooden box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Eisapfel in a Wooden Box\u003c\/strong\u003e is a single-variety, partially fermented apple wine from Schlat in the Swabian Alb: Bittenfelder Sämling, ripened on the tree by night frosts, with around 220 g of residual sugar per liter, 5.0% ABV, 375 ml in a wooden box with an insert. No apple juice, no brandy – a dessert wine made in the style of ice wine, using only apples.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEisapfel in a Wooden Box by Jörg Geiger\u003c\/strong\u003e is the manufactory's Eisapfel in a gift format. Eisapfel is made using the same principle as ice wine from grapes. The apples remain on the tree until winter, and the water in the fruit freezes during the frosty nights. They are pressed at the end of the frost period in December, and only the concentrated juice runs off. It ferments cold and gently to preserve the aromas, then the cold stops the fermentation before the sugar is fully consumed. This leaves around 220 g of residual sugar per liter and a low alcohol content. Because frost at the right time is required, Eisapfel is only successful in rare years. A winter evening, the box on the table, and in the small glass shines a dark amber.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOn the nose, it reveals a very intense, concentrated apple aroma with caramel and almost honey-like notes. There is also a subtle exotic touch reminiscent of passion fruit. In the glass, it shimmers dark amber with golden highlights. On the palate, it begins with an exciting balance of sweetness and acidity, characterized by fully ripe, concentrated apple fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe finish recalls lemon and passion fruit, accompanied by honey notes, and lingers for a long time. The acidity of the Bittenfelder Sämling keeps the sweetness in balance. Those expecting a light apple wine to quench their thirst will instead receive a concentrated dessert wine to be enjoyed in small quantities.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eServe chilled at 8 to 10°C in small dessert wine glasses. Jörg Geiger recommends it with spiced apple and caramel ice cream, warm apple tart, and desserts featuring dark chocolate and sorbet. It also pairs well with candy apples and works as a low-alcohol digestif with excitingly concentrated acidity.\u003c\/p\u003e\n\n\u003cp\u003eAt 5.0% ABV, it is an alcoholic beverage; the legal age for purchase is 16. The 375-ml bottle is enough for several small glasses. Eisapfel can also be aged for a long time, as its acidity continues to mature slowly in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slow-cook an apple with cinnamon in the oven and place a scoop of caramel ice cream beside it. This is the manufacturer's recommendation, and it works even on a perfectly ordinary Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Bittenfelder Sämling is an old apple variety that remains on the tree until late autumn. The yellow, blush-red fruits have extra days to develop sugar and acidity. For Eisapfel, they grow on standard fruit trees on the northern slopes of the Swabian Alb. The Jörg Geiger manufactory in Schlat calls this raw material Swabian Meadow Fruit and processes it in-house from delivery to bottling.\u003c\/p\u003e\n\n\u003cp\u003eThe first Eisapfel was created in 2007 by chance. The harvest had been delayed when an early winter brought three weeks of night frosts. The fruit was undamaged; on the contrary, its aromas became more concentrated. Jörg Geiger, a trained chef and innkeeper at his family's Gasthof Lamm since 1997, turned it into a dessert wine.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Eisapfel in a wooden box is a gift for apple lovers, dessert wine drinkers, and anyone who has ever enjoyed an ice wine. The wooden box with an insert needs no gift wrapping. Those who want it for themselves can choose the \u003ca href=\"\/en\/products\/eisapfel-suesswein\"\u003eEisapfel dessert wine\u003c\/a\u003e without the box. Stronger and aged in a wooden barrel is the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP apple wine in the style of port\u003c\/a\u003e. You can find more from Schlat on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: Eisapfel contains sulfites. It is not suitable for those who prefer dry wines – it is an exceptionally 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 box 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 sweet apple wine made from frost-ripened Bittenfelder Sämling 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-variety, partially fermented apple wine made from the Bittenfelder Sämling apple on the northern slopes of the Swabian Jura, produced at the craft brewery in Schlat. Approximately 220 g\/l residual sugar, 5% ABV, 375 ml. Not a grape-based ice wine, nor a liqueur – a sweet wine made possible by night frosts on the trees.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEisapfel Sweet Wine by Jörg Geiger\u003c\/strong\u003e is made using the same principle as ice wine, but with apples. The Bittenfelder Sämling is an heirloom variety that hangs on the tree until late autumn, developing sugar and acidity. When night frosts occur, the water in the fruit freezes, concentrating the aromas. The apples are harvested at the end of the frost period, often in December. Pressing yields a concentrated juice that ferments slowly and at low temperatures. The fermentation is stopped by the cold before all the sugar has fermented. This leaves around 220 grams of residual sugar per litre with only 5% ABV. The first Eisapfel was produced in 2007. Because the weather must cooperate, the manufacturer says it can only be made a few years out of every decade – he calls it an orchard 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 caramel and almost honey-like notes. There is also a touch of exotic fruit, which the manufacturer compares to passion fruit. In the glass, it glows a dark amber with golden highlights.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, fully ripe, concentrated apple fruit sets the stage, supported by an exciting balance of sweetness and acidity. The finish recalls lemon and passion fruit, along with notes of honey. The acidity prevents the sweetness from becoming heavy, and the finish is long. Those expecting a light, dry apple wine will find it too sweet – this is a glass for the end of the menu.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eThe Eisapfel is served at 7 to 8°C or over ice, in a Burgundy or longdrink glass. A small amount is enough; a small glass is sufficient to finish a menu.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it with spiced apple and caramel ice cream, warm apple tart, desserts with dark chocolate and sorbet, or candy apples. On its own, it is a low-alcohol digestif with concentrated acidity. Apple with apple works particularly well with a dessert plate, as the acidity in the glass balances the sweetness on the plate.\u003c\/p\u003e\n\n\u003cp\u003eThe Eisapfel is 5% ABV and is available to those aged 16 and over. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour it over ice into a Burgundy glass with warm apple tart. The ice softens the sweetness slightly 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 craft brewery is located in Schlat on the slopes of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn, the Gasthof Lamm, in 1997 at the age of 22. In 1998, he began working with the Champagne Bratbirne, and in 2003, he bottled his first PriSecco.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is Swabian orchard fruit: heirloom, often tart apple and pear varieties from regional orchard meadows, supplied by local farmers. The Bittenfelder Sämling is one of them, yellow with red cheeks, grown on standard trees. Historical records suggest that Swabian farmers knew the effect of frost on this variety and used it in production. Every step from delivery to bottling takes place at the craft brewery.\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 is perfect for a Christmas menu, a cheese and dessert evening, or as a gift for anyone who knows ice wine but has not yet tried apple wine.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift in a wooden box, it is available as \u003ca href=\"\/en\/products\/eisapfel-in-holzkiste\"\u003eEisapfel in a Wooden Box\u003c\/a\u003e. Those who want to try apple wine in a Port-like style should choose \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apple\u003c\/a\u003e. Everything else can be found on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Eisapfel is not suitable for anyone looking for a dry wine to accompany the main course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBittenfelder Sämling, concentrated by frost, 220 g\/l residual sugar and 5% ABV – Jörg Geiger's apple sweet wine for the end of the menu.\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 Apple fortified apple wine. Sweet wine in the Port style made from heirloom apple varieties, aged in chestnut casks – 18% ABV, in a decorative box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger AP Apple fortified apple wine\u003c\/strong\u003e is a sweet wine in the Port style made in Schlat on the Albtrauf of the Swabian Alb: partially fermented apple wine made from Roter Berlepsch, Goldparmäne and Gewürzluiken, whose fermentation was stopped with apple brandy. It has 18% ABV, 700 ml, in a decorative box. No Port wine from grapes, no liqueur, no 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 Apple by Jörg Geiger\u003c\/strong\u003e is a fortified fruit wine in the Port style. You know the principle from Port wine: The must begins to ferment, and before the yeasts have converted all the sugar into alcohol, high-proof brandy is added. The fermentation stops, 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 \"Apple in the Port style\". For the sweet wines, the manufactory hand-picks highly ripened, partly slightly dried fruit on the vine. 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 rich amber with golden reflections. The nose is ripe and dense: apple, concentrated caramel notes, plus hints of macadamia nut and a little vanilla. According to the manufacturer, the chestnut cask brings a nutty aroma.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins with a full sweetness. The acidity of the apple and the powerful alcohol balance it out and ensure balance. Soft, round wood notes, reminiscent of vanilla, envelop the fruit of fully ripe apples, candied fruit and a little honey. The finish is long and fruit-focused.\u003c\/p\u003e\n\n\u003cp\u003eThe AP is an alcoholic sweet wine with 18% ABV, available for those aged 18 and over.\u003c\/p\u003e\n\n\u003ch3\u003eServing: with lukewarm apple pie, duck and chocolate desserts\u003c\/h3\u003e\n\n\u003cp\u003eThe most obvious combination is named by Jörg Geiger himself: lukewarm apple pie with vanilla ice cream. Apple meets apple, the vanilla in the ice cream meets the vanilla from the cask. He also recommends the AP with Asian-spiced duck or poultry and with desserts containing chocolate, from white to dark. It also works solo or as an aperitif.\u003c\/p\u003e\n\n\u003cp\u003eLike a Port wine, the AP belongs in small glasses. We pour it at cellar temperature into a dessert wine glass, five centiliters per glass are enough. Once opened, the bottle should be kept closed and cool.\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 heirloom trees, apple brandy from Gasthof Lamm\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' Gasthof Lamm in 1997 at the age of 22. His father already distilled there in the vaulted cellar, and distilling still takes place at Lamm today. The sweet wines combine fruit from the hedgerows with self-distilled fruit brandies.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is called \"Swabian Meadow Fruit\": heirloom, often tart apple and pear varieties from the region's hedgerows, supplied by local farmers. For the AP, the manufacturer names Roter Berlepsch, Goldparmäne and Gewürzluiken from heirloom trees. According to the manufacturer, every variety of his sweet wines is aged for more than three years in the appropriate wooden cask, with the AP in a chestnut cask.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: sweet wine lovers, fruit brandy connoisseurs and anyone looking for a special gift\u003c\/h3\u003e\n\n\u003cp\u003eThe AP is the bottle for people who like Port wine, sherry or dessert wines and are curious about how it tastes with Swabian apples. In the decorative box, it is a gift for the host who already has everything on the shelf. Those who prefer pear should take the \u003ca href=\"\/en\/products\/bp-birne-fortifizierter-birnenwein\"\u003eBP Pear\u003c\/a\u003e from the acacia cask; it gets darker with the \u003ca href=\"\/en\/products\/kp-kirsche-fortifizierter-kirschwein\"\u003eKP Cherry\u003c\/a\u003e. All sweet wines are available on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The AP is not suitable for anyone looking for a dry wine with the main course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeirloom apple varieties, apple brandy and chestnut cask – the sweet wine in the 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 Kirsche fortified cherry wine. Cherry wine in the Port style with cherry brandy, aged in a Banyuls barrel – 18% ABV, black cherry, chocolate, with bitter almond.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger KP Kirsche 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% ABV, 700 ml in a decorative box, from Schlat on the Swabian Alb. No cherry liqueur, no brandy – a sweet wine in the Port style.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKP Kirsche fortified cherry wine by Jörg Geiger\u003c\/strong\u003e is called “KP – Cherry in the Port style” by the producer. Fortified means: high-proof brandy is added to a fermenting wine. The yeast then stops working, some of the fruit sugar remains, and the alcohol content increases. This is how Port wine is made from grapes, and this is how Jörg Geiger does it with cherries. The cherries from the Dollenseppler and Benjamin varieties ferment whole in open mash tuns at cool temperatures and are punched down daily. Then pure cherry brandy stops the fermentation at around 20% ABV. After pressing, the wine is aged in used Banyuls barrels. Through this oxidative aging, it loses around 2% ABV and is bottled at 18% ABV.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, it is a dense, dark red color that reaches the rim. On the nose, it shows intense dark cherry fruit, with spicy, chocolatey notes from aged wood and a strong, harmonious bitter almond note. According to the producer, the Banyuls barrel adds a hint of fig and chocolate without bringing the wood to the fore.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it begins fruitily and densely, full of black cherries and a touch of blackberry, with a very soft, flowing sweetness and subtle wood notes. The alcohol is well-integrated and carries the long, cherry-fruit finish. Those expecting a light fruit wine will find concentration and power here. The sweetness is pronounced but balanced by fruit, bitter almond, and wood, so that the glass remains lively until the end.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eThe serving temperature is 14°C, so slightly chilled. A small sweet wine glass is enough, because at 18% ABV, a few centiliters suffice. Jörg Geiger recommends it with fried liver and Port wine jelly and as an accompaniment to hearty meat dishes. It also pairs well with fried liver with Zwetschgen confit, desserts with dark chocolate, or Black Forest cherry cake.\u003c\/p\u003e\n\n\u003cp\u003eAfter the main course, it pairs well with a piece of dark chocolate or a strong cheese. It is a sweet wine with added brandy; it is available for those aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a small glass with Black Forest cherry cake on Sunday afternoon. Cherry meets cherry, and the chocolate note from the barrel picks up the base of the cake.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory in Schlat on the Alb makes three sweet wines in the Port style: AP from apple, BP from pear, and KP from cherry. For them, fully ripe fruit is meticulously hand-picked, and according to the producer, each variety is aged for years in the appropriate wooden barrel. For the cherry, it is the Banyuls barrel, which previously contained a sweet wine from Southern France.\u003c\/p\u003e\n\n\u003cp\u003eDistilling is a family tradition. Jörg Geiger's father already distilled in the vaulted cellar under the Gasthof Lamm, where distilling still takes place today. Jörg Geiger, a trained chef, took over the inn in 1997 at the age of 22. Fruit, brandy, and wooden barrels come together in this sweet wine, with cherries from Swabian meadow fruit.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eFor Port wine lovers who want to try a fruit-based variant, and for everyone looking for a dark, full-bodied sweet wine with 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. 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 the acacia and Sauternes barrel come from the same line. You can find all the sweet wines on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe KP is not suitable for everyone looking for a light aperitif or a dry red wine – it is sweet, dense, and full-bodied.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack cherry, cherry brandy, and Banyuls barrel, 18% ABV – the cherry wine in the Port style 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 the Port style made from wine pears, aged in acacia and Sauternes barrels – 18% ABV, in a decorative 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 sweet wine in the Port style made in Schlat on the Albtrauf of the Swabian Alb: partially fermented pear wine made from Nägelesbirne, Gelbmöstler and Speckbirne, whose fermentation was stopped with pear brandy. It is 18% ABV, 700 ml, in a decorative box. No pear liqueur, no pear brandy, no 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 “pear in the Port style” and is a fortified fruit wine. Imagine a plate of aged Parmesan, with a small glass next to it that smells of ripe pear and orange blossom. Behind it lies the same process as with Port wine: The pear must ferments, then high-proof pear brandy stops the fermentation. Some of the fruit sugar remains, making the wine sweet and full-bodied at the same time. For the sweet wines, the manufactory hand-picks highly ripe, partly slightly sun-dried fruit from the tree. Gelbmöstler and Speckbirne must first “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, dominated by ripe pear. Fresh nuances of orange blossom and acacia lift it up, while subtle wood notes round off the picture.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the sweet pear comes first, refreshed by subtle citrus notes. In the mid-palate, the alcohol wraps softly and harmoniously around the fruit. The finish is honey-like and ends with subtly bitter notes that give contour to the sweetness. Compared to the AP from the chestnut barrel, the BP shows more blossom and less caramel.\u003c\/p\u003e\n\n\u003cp\u003eThe BP is an alcoholic sweet wine with 18% ABV; it is available for those aged 18 and over.\u003c\/p\u003e\n\n\u003ch3\u003eServing: with Parmesan, mountain cheese, foie gras and glazed pork loin\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends the BP with strong, savory cheese, such as aged Parmesan or mountain cheese. It is also a good match for goose and duck foie gras and glazed young pork loin or fillet. For dessert, he suggests dishes with meringue and caramel. The sweetness of the pear wine meets salt, fat and roasting, while the bitter notes in the finish maintain the balance.\u003c\/p\u003e\n\n\u003cp\u003eServe it in small glasses; a dessert wine or Port glass is ideal. We pour it slightly chilled so that the orange blossom remains fresh. After opening, close the bottle tightly and keep it cool.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Break off a piece of aged Parmesan into large 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 wine pears, pear brandy from Gasthof Lamm\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' Gasthof Lamm at the age of 22 in 1997. Distilling old pear varieties is a family tradition there: His father distilled the old Stuttgarter Gaishirtle variety in the vaulted cellar. Distilling still takes place at Lamm today.\u003c\/p\u003e\n\n\u003cp\u003eThe raw material is called “Swabian Meadow Fruit”: old, often bitter apple and pear varieties from the region's orchard meadows, delivered by local farmers. For the BP, the manufacturer uses highly ripe Nägelesbirne as well as the Gelbmöstler and Speckbirne wine pear varieties. According to the manufacturer, the sweet wines are aged in wooden barrels for more than three years. For the BP, the wine is finally aged in new acacia wood barrels and used Sauternes barrels.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: cheese lovers, dessert wine drinkers and gift-givers with a passion for pears\u003c\/h3\u003e\n\n\u003cp\u003eThe BP is the bottle for people who like a sweet wine with a cheese board or festive roast and enjoy trying something new. In the decorative box, it is a gift for Christmas or a milestone birthday. Those who prefer apple should choose the \u003ca href=\"\/en\/products\/ap-apfel-fortifizierter-apfelwein\"\u003eAP Apple\u003c\/a\u003e from the chestnut barrel; the pear without any sweetness is available as \u003ca href=\"\/en\/products\/naegelesbirne-birnenbrand\"\u003eNägelesbirne Pear Brandy\u003c\/a\u003e. All sweet wines and brandies are available on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The BP is not suitable for anyone expecting a dry aperitif.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNägelesbirne, pear brandy and acacia barrel – the sweet wine in the Port style for Parmesan, foie gras 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. Bittenfelder apple wine with elderflower – floral, fresh, 5.5% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Sommernachtstraum\u003c\/strong\u003e is an apple wine with elderflower from the craft brewery in Schlat on the escarpment of the Swabian Jura: 90 percent apple wine from the late-ripening Bittenfelder variety, infused with hand-picked elderflowers and carbonated, 5.5% vol, 750 ml. No sparkling wine, no 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 wine, and the name says a lot. The base is apple wine, so fermented apple juice. After fermentation, it is carbonated, so it sparkles – this is what distinguishes an apple wine from a sparkling wine, whose effervescence comes from a second fermentation. Here comes an ingredient that gives it its name and aroma: elderflowers, infused in the apple wine for several days. The craft brewery includes it in its cider line. At 5.5% vol, 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 subtle exotic notes. Anyone who has walked past a blooming elderberry bush in June will recognize the scent immediately. The apple lies underneath, ripe and soft, and gives the flower its support.\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 fragrant elderflowers. Sweetness and acidity play against each other, and the finish is long. The acidity comes from the tart apple wine resulting from the slow cold fermentation; the residual sweetness of around 25 grams per liter provides the counterweight.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eJörg Geiger recommends it with fresh fruit, baked elderflowers, and white currants – and as an accompaniment on balmy evenings. This is a drink for outdoors: terrace, balcony, picnic in the garden. It works just as well 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 drinking temperature is 8 to 10 °C, and it is served in a sparkling wine glass. It is an alcoholic beverage with 5.5% vol, available from age 16. It contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e When the elderberry is blooming, bake a few florets 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 craft brewery is located in Schlat on the escarpment of the Swabian Jura. Jörg Geiger is a trained chef and took over his parents' inn Lamm in 1997 at the age of 22. The raw material is Swabian meadow fruit: old, often tart apple and pear varieties from the region's orchard meadows, delivered by local farmers.\u003c\/p\u003e\n\n\u003cp\u003eHere, the craft brewery uses the late-ripening Bittenfelder apple variety, which it also uses for other products, such as the EisApfel and the PriSecco Apfelsinfonie. The apples are harvested, sorted, and gently pressed, and the juice is fermented slowly in cold fermentation into a tart apple wine. After that, the hand-picked elderflowers are infused in it for several days. Jörg Geiger counts elderberry among the herbs from the meadow and forest that the craft brewery works with. All steps from delivery to bottling take place at the craft brewery.\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, with less alcohol than wine or sparkling wine. It suits 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 will be opened immediately.\u003c\/p\u003e\n\n\u003cp\u003eThose who like apple without flower should reach for the \u003ca href=\"\/en\/products\/wiesenobst-cider\"\u003eWiesenObst Cider\u003c\/a\u003e. For guests who drink non-alcoholic, the \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e with elderflower notes is available; you can find all the bottles on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg-Geiger page\u003c\/a\u003e. Sommernachtstraum is not suitable for anyone 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% vol – the apple 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?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}