{"product_id":"cuvee-nr-10-alkoholfrei","title":"Cuvée No. 10 non-alcoholic","description":"\u003ch2\u003eJörg Geiger Cuvée No. 10 non-alcoholic. A non-alcoholic cuvée made from perry pears and wild elderberry with oak leaves – dark-fruited, rich in tannins, crafted for game and braised dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Cuvée No. 10 non-alcoholic\u003c\/strong\u003e is a sparkling, juice-based cuvée from Schlat in the Swabian Alb: 75% perry pear juice from Swabian meadow fruit, 20% wild elderberry juice, oak leaves, herbs, and spices, 0.0% vol, 750 ml. Not a red wine, not a spritzer – a dark cuvée for roasts.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCuvée No. 10 by Jörg Geiger\u003c\/strong\u003e belongs to their numbered cuvées, unique compositions developed by the manufacturer for fine dining and menu pairings. They are intentionally positioned alongside the PriSecco brand. A non-alcoholic cuvée here is a sparkling, juice-based beverage, blended with herbs and spices. Number 10 is the dark one among them. Tart perry pears from meadow orchards meet juice from hand-picked wild elderberries. Following old recipes, freshly cut oak leaves from the region's forests are added when pressing the pears. It is rounded off with herbs and spices. In the glass, the cuvée is a deep, dark red. A Saturday in November, a venison ragout is braising in the oven, and on the table sits a glass that can keep pace with the game.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eOn the nose, intensive black elderberries are at the forefront, accompanied by the aroma of marzipan and tonka bean, and slight nutty notes. On the palate, it is full-bodied, with dark-fruited elderberry and fine sweetness. In the mid-palate and long finish, tannins provide structure, accompanied by elegant spice. With 8.1 g of sugar per 100 ml, derived from pear and elderberry, the sweetness remains in the background.\u003c\/p\u003e\n\n\n\u003cp\u003eThis combination of dark fruit and tannins is reminiscent of a red wine in its structure, without being one. Those looking for a light, sparkling summer aperitif should opt for a lighter number. Number 10 demands food to go with it.\u003c\/p\u003e\n\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\n\u003cp\u003eServe it at 8 to 10 °C; the manufacturer recommends a champagne flute or a Burgundy glass. For a meal, the Burgundy glass is worth using because the elderberry and tonka notes unfold better in it. Jörg Geiger suggests pairing it with hearty game dishes and, for dessert, an elderberry tart with tonka bean ice cream.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also pairs well with roasted and braised beef and lamb seasoned with strong spices. It holds its own where many non-alcoholic drinks seem too light, such as with loin of venison with cranberries, venison goulash, leg of lamb with rosemary, or a Sunday roast with a dark gravy. One bottle is enough for a meal for four.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few crushed juniper berries to the venison ragout and a splash of the cuvée to the sauce. The elderberry note will then connect the plate and the glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003ePerry pears are a staple raw material used by the Jörg Geiger manufactory. They grow on old, tall-stemmed trees in the meadow orchards on the Albtrauf (Swabian Alb escarpment) and are tart and rich in tannins—or \"räs\" in Swabian dialect. The manufacturer calls this raw material \"Swabian MeadowFruit,\" supplied by local farmers and processed in Schlat from delivery to bottling.\u003c\/p\u003e\n\n\n\u003cp\u003eJörg Geiger, a trained chef, took over his parents' inn, \"Lamm,\" in 1997 at the age of 22. A year later, he began working with the Champagne Bratbirne (cooking pear), and in 2003 the first PriSecco was created. 2009 saw the first numbered cuvée. Number 10 shows just how far the concept can be stretched: from a light aperitif to a companion for game.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eFor anyone seeking a deep, non-alcoholic glass to accompany game, braised roasts, and lamb. For hosts who want to serve something on par with wine to guests who aren't drinking. As a gift for a game dinner in the fall, it fits the menu perfectly. Those who prefer it fruitier should try \u003ca href=\"\/en\/products\/cuvee-nr-7-alkoholfrei\"\u003eCuvée No. 7\u003c\/a\u003e with pear, plum, and lemon verbena. For loin of venison, the still \u003ca href=\"\/en\/products\/gradwanderung-33-grad-pinot-meunier-alkoholfrei\"\u003e33 Grad Pinot Meunier\u003c\/a\u003e also pairs well. You can find all cuvées on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThis cuvée is not suitable for those looking for a light, sweet summer drink – it is dark, spicy, and tannin-forward.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003ePerry pear, wild elderberry, and oak leaves – the dark, non-alcoholic cuvée for game, braised roasts, and elderberry tart.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003327054156,"sku":"026MAN0218","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cuvee-nr-10-alkoholfrei-freisteller.png?v=1790868633","url":"https:\/\/leniundhans.at\/en\/products\/cuvee-nr-10-alkoholfrei","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}