Jörg Geiger Bio Cuvée 21. Non-alcoholic cuvée of apple and pear with roasted barley and hay flowers – sparkling, malty, organic.

Jörg Geiger Bio Cuvée 21 is a non-alcoholic, sparkling cuvée from Schlat at the foot of the Swabian Alb: apple and pear juice from Swabian meadow orchard fruit, roasted barley, hay flowers, herbs, and spices. It has 0.0% vol, 750 ml, and is organic and vegan. Not a sparkling wine, not a spritzer, not dealcoholized wine – a juice-based composition for the dining table.

Bio Cuvée 21 by Jörg Geiger is one of the numbered cuvées from the manufactory. Jörg Geiger intentionally keeps them separate from his PriSeccos: the cuvées are independent compositions, designed for fine dining and menu pairing. The base is juice, which is why the alcohol content is 0.0%; the fine perlage comes from added carbonation. Number 21 is the cuvée with grain in the glass. Added to 86% apple juice and 13% pear juice are roasted Demeter naked barley, hay, and blossoms. The result smells of meadow orchards and fresh grain, and belongs more on the side of a cheese board than in an ice bucket.

Taste: ripe fruit, cornflower, and malty barley in the finish

Number 21 first smells of ripe apple and ripe pear. Behind that comes its difference from the other cuvées: the scent of fresh grain, a hint of cornflower, and a lemony freshness that keeps the nose alert.

On the palate, it begins light and lively with the fruit. In the middle, it becomes fuller, and here the roasted barley takes over: soft, round, with a malty tone that carries into the finish. The acidity remains balanced, ending with a slightly astringent note. The sweetness comes from apple and pear juice; according to the manufacturer, there are 10.2 g of sugar per 100 ml.

A note is necessary: because of the barley, the cuvée contains gluten. Those who need to avoid gluten will find an alternative without grain among the other cuvées.

Usage: with soft cheese and vitello tonnato, at 8 to 10 °C

Jörg Geiger recommends Number 21 with robust soft cheese, wild flower cheese, and vitello tonnato. This suits the malty side of the cuvée: the roasted note of the barley stands up to a ripe cheese, while the freshness of apple and pear cuts through the tuna sauce. It also pairs well with summer salads or chicken fricassee with rice.

Serve it well chilled at 8 to 10 °C. The manufacturer suggests using a champagne flute or a Burgundy glass. The perlage remains lively longer in a champagne flute, while the scent of grain and hay has more room to breathe in the bulbous Burgundy glass.

Our tip: Place two glasses next to each other by the cheese board, one with the cuvée and one with water. Take a bite of soft cheese, then a sip – the barley in the glass and the rind on the plate will quickly find each other.

Origin: Meadow orchard fruit from the Swabian Alb, roasted Demeter barley in the glass

The Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the "Champagne" roasting pear, and in 2003 he bottled his first PriSecco.

Jörg Geiger calls his raw material "Swabian meadow orchard fruit": old, often tart apple and pear varieties from local meadow orchards, supplied by farmers in the surrounding area. Bio Cuvée 21 uses apple and pear juice from these, plus herbs, spices, and hay flowers with a share of 0.5%. The cuvée is EU organic certified (DE-ÖKO-006) and vegan. All steps from delivery to bottling take place at the manufactory.

For whom: Cheese lovers who want a glass without alcohol with dinner

This cuvée is for people who want something independent in their glass with a meal and want to stay clear-headed. Sunday roast with guests who still need to drive, the Friday night cheese board, a friend taking a break – the malty cuvée carries you through the evening. If you prefer something more herbal and fresh, try the Bio Cuvée 28 with popped emmer and borage; all bottles from Schlat can be found on our Jörg Geiger page. Number 21 is not suitable for those expecting a sweet, fruity aperitif – it is a malty food companion.

Apple, pear, and roasted barley in a bottle – the non-alcoholic cuvée from Schlat for soft cheese, vitello tonnato, and long evenings at the table.