{"product_id":"blanc-de-blanc-alkoholfrei","title":"Blanc de Blancs non-alcoholic","description":"\u003ch2\u003eJörg Geiger Blanc de Blanc non-alcoholic. A sparkling food companion made from dealcoholized Chardonnay wine – bottle-fermented, with brioche notes and low sweetness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Blanc de Blanc non-alcoholic\u003c\/strong\u003e is a sparkling drink from the artisan producer in Schlat at the foot of the Swabian Jura. The base consists of 85% dealcoholized organic Chardonnay and Colombard wine, which is dealcoholized under vacuum following bottle fermentation and aging on the lees. Apple, gooseberry, and mandarin juice, along with herbs, blossoms, and spices, round it off. Under 0.5% vol, 750 ml. Not a carbonated grape juice, not a sparkling wine with alcohol – a wine-based sparkling experience.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlanc de Blanc by Jörg Geiger\u003c\/strong\u003e bears a name from the world of sparkling wine. The producer spells it with an \"s\" at the end, meaning \"white from whites,\" i.e., sparkling wine made exclusively from white grapes. Here, it is 80 percent Chardonnay and 20 percent Colombard. The wine is first vinified, followed by bottle fermentation and aging on the lees in the producer's own cellars. Only then is the alcohol removed via vacuum distillation. The brioche notes from the yeast aging are preserved – this was particularly important to Jörg Geiger and his cellar master. According to the producer, it is intended for all those who wish to avoid noticeable residual sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose reveals apple, citrus fruits, and white blossoms, enveloped in delicate brioche notes and a hint of caramel. This is the aroma you know from a yeast-aged sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the brioche notes carry through, joined by the freshness of apple and lemon. The white blossoms and hints of caramel linger in the finish, all supported by a refined interplay of acidity. Mandarin and gooseberry provide fruit and acidity, while the apple juice adds roundness. According to the producer, the sugar content is 2 grams per 100 milliliters – so the glass remains decidedly dry. Anyone expecting a fruity-sweet sparkling wine will find it too austere.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eServe it well chilled in a sparkling wine flute or a slender white wine glass, where the brioche notes have space to unfold. It is made for the moments when there would otherwise be sparkling wine in the glass. This includes toasts at birthdays, an aperitif before dinner, or a reception in the garden.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is dry, it also pairs well with food. It functions just like a dry sparkling wine at the table, accompanying light appetizers, fish, and dishes with butter and cream. The acidity keeps the palate fresh, and the yeast notes pair well with pastries and light breads.\u003c\/p\u003e\n\n\u003cp\u003eA note on ingredients: The spices contain hazelnuts, so the drink contains tree nuts. It also contains sulfites and vegetable glycerin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a toast, serve with a small bowl of roasted almonds and light puff pastry. The butteriness of the pastry mirrors the brioche notes in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Jura. A trained chef, Jörg Geiger took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the \"Champagner Bratbirne\" (Champagne roasting pear), and in 2003, he bottled his first PriSecco. The raw material for many of their products is Swabian meadow fruit from local orchards.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory is well-versed in sparkling wine: they age their pear sparkling wine from the Champagner Bratbirne using traditional bottle fermentation. This expertise also goes into the non-alcoholic Chardonnay version. Since 2023, the manufactory has also been using vacuum distillation for its GRAD°WANDERUNG line, gently processing at 32 to 37 °C. All steps up to bottling take place at the manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for people who enjoy drinking sparkling wine but want to leave out the alcohol. Yeast, dryness, and acidity remain in the glass. It is suitable for wedding receptions, New Year's Eve, and menus with designated drivers at the table.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to get to know the original alcoholic version made from pears, try the \u003ca href=\"\/en\/products\/champagner-bratbirne-trocken\"\u003eChampagner Bratbirne dry\u003c\/a\u003e. A sparkling Sauvignon Blanc without alcohol is available as \u003ca href=\"\/en\/products\/visecco-sauvignon-blanc-alkoholfrei\"\u003eViSecco\u003c\/a\u003e. You can find everything else on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. The Blanc de Blanc is not suitable for people with a hazelnut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChardonnay and Colombard, bottle-fermented and dealcoholized under vacuum – the dry, sparkling food companion from Jörg Geiger with brioche notes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003309752652,"sku":"026MAN0816","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/blanc-de-blanc-alkoholfrei-freisteller.png?v=1790868464","url":"https:\/\/leniundhans.at\/en\/products\/blanc-de-blanc-alkoholfrei","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}