Jörg Geiger 37° Pinot Noir non-alcoholic. Dealcoholized Pinot Noir with cherry and raspberry – dry, delicate, with fine tannins.

Jörg Geiger 37° Pinot Noir non-alcoholic is a still food companion from the GRAD°WANDERUNG line by the Manufaktur in Schlat on the Swabian Alb: dealcoholized Pinot Noir, refined with cherry, raspberry, and other berry juices, herbs, blossoms, and spices, under 0.5% vol, 750 ml. No grape juice, no red wine with alcohol – a dry glass to accompany a meal.

37° Pinot Noir by Jörg Geiger belongs to the GRAD°WANDERUNG line, which was introduced in 2023. For this, dry, still grape wines are dealcoholized in their own facility and then refined in the tradition of the Manufaktur – with juices, herbs, blossoms, and spices. Officially, such a drink is called an "aromatized non-alcoholic beverage with dealcoholized wine." The number in the name refers to a temperature: the alcohol was extracted from this Pinot Noir at 37 °C. The result is a red wine alternative with less than 0.5% vol, which Jörg Geiger describes as a still, dry, and complex food companion.

Taste

On the nose, raspberry and cherry emerge, delicate and multi-layered. The bouquet is red-fruited, true to the style of a Pinot Noir, and lacks any heaviness. 37 °C is the highest temperature in the line; how low it can go depends on the wine's alcohol content.

On the palate, you taste red berries, fine tannins, and a dry character. With 2.7 grams of sugar per 100 milliliters, the drink remains distinctly dry. The base is 69 percent dealcoholized wine, almost entirely Pinot Noir. Cherry juice (11 percent) and raspberry juice (4 percent) provide the fruit accents, supplemented by strawberry, blackberry, currant, and grape. The label also lists glycerin, yeast extract, spices, and an infusion of herbs and blossoms.

Serving Suggestions

Jörg Geiger recommends 37° Pinot Noir with fine meat dishes, mushroom dishes, and aged cheese. He specifically suggests braised ox cheeks as a pairing – a braised dish where the acidity and fine tannins complement the meat without overpowering it.

The serving temperature is 14 to 16 °C, slightly cooler than room temperature. The manufacturer suggests a Bordeaux glass. Take the bottle out of the fridge half an hour before your meal, and the temperature will be just right. 37° Pinot Noir contains sulfites.

Our tip: Sauté a few chanterelles or button mushrooms in butter to serve with veal fillet or a beef roast. Mushrooms and Pinot Noir are a classic pairing, and that holds true for this non-alcoholic version as well.

Origin

The Manufaktur Jörg Geiger is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and has been making non-alcoholic beverages from Swabian meadow fruit ("WiesenObst") since 2003. He has been dealcoholizing wine in his own facility since 2023. The process is vacuum distillation at high vacuum and 32 to 37 °C: the wine is sprayed into two seven-meter-high columns, and the aromas are recovered as aroma water and partially added back in.

Then the real work begins. According to the Manufaktur, they have access to around 200 spices, 70 herbs, blossoms, and house-made hydrolats for refining. For this Pinot Noir, they use berry juices, herb and blossom infusions, and spices – turning a dealcoholized wine into a standalone food companion.

For whom

The 37 Degree is the bottle for people who enjoy a glass of red wine with dinner but are currently abstaining. This could be due to driving, taking a break, or simply on a weeknight. It pairs well with a Sunday roast, mushroom risotto, or a cheese board. It also makes a great gift for dinner with friends because it is intended to be enjoyed with food and can be shared by everyone at the table.

Those who prefer a darker, bolder profile should opt for the Edition Lamothe made from Merlot and Cabernet Sauvignon or the GRAD°WANDERUNG 36 Grad Grenache with Syrah and plum; you can find all bottles on our Jörg Geiger page. The 37 Degree is not suitable for those expecting a fruity, sweet grape juice – it is dry and tart.

Pinot Noir, cherry, and raspberry, dealcoholized at 37 °C – the dry, non-alcoholic red wine companion from Schlat for roasts, mushrooms, and cheese.