Jörg Geiger Cuvée No. 12 non-alcoholic. A non-alcoholic cuvée made from Pinot Meunier grape juice and blackcurrant wood – ruby red, spicy, with a fine sharpness.

Jörg Geiger Cuvée No. 12 is a non-alcoholic, sparkling grape juice-based cuvée from Schlat at the Swabian Alb: 60% Pinot Meunier grape juice, apple juice from Swabian meadow orchard fruit, blackcurrant twigs, and spices. It has 0.0% vol, 750 ml. Not grape juice with soda, not a red sparkling wine, not dealcoholized wine – a cuvée for dark meat.

Cuvée No. 12 by Jörg Geiger belongs to the numbered cuvées that the producer manages separately from their PriSeccos: independent compositions for fine dining and sophisticated menu pairings. The base is juice, which is why the alcohol content is 0.0%; the perlage comes from added carbonation. Number 12 is the cuvée that puts the grape in the spotlight. Its secret lies in the pressing. The Pinot Meunier grapes are macerated together with chopped blackcurrant wood and only then gently pressed. The wood makes up only 0.1% of the recipe, but defines the character: herbaceous, spicy, with a hint of sharpness.

Taste: red currant, blue grape, red bell pepper, and a light sharpness

In the glass, the cuvée glows ruby red. The nose is fruity, with fragrant notes of red berries and blue grapes. Behind this lie subtle herbaceous hints and a spicy facet that Jörg Geiger compares to red bell pepper.

On the palate, it begins with the fresh acidity of red currants, accompanied by sweet hints of blue grapes. The mid-palate is spicy and herbaceous – this is where the blackcurrant wood does its work. The finish leaves a fine, light sharpness. Due to the high grape content, No. 12 is sweeter in fruit than the apple-based cuvées: according to the manufacturer, it contains 13.2 g of sugar per 100 ml, all from the juices.

Those looking for a dry, tart companion will find it more in the still GRAD°WANDERUNG. This cuvée lives from fruit and spice at the same time.

Use: with game bird, veal with a savory sauce, and tartare

Jörg Geiger recommends Cuvée No. 12 with game bird and roasted veal with a savory sauce. He also suggests fruit-forward appetizers with dark meat as well as beef or tuna tartare. A pink-roasted duck breast on field salad with berries is one such appetizer. The acidity of the currant cuts through the fat, and the spice of the wood picks up the sauce.

Serve it well chilled at 8 to 10 °C in a sparkling wine glass. This keeps the perlage fine and makes the fruit sweetness appear fresher.

Our tip: Season the beef tartare with a little smoked paprika powder and a few drops of lemon. The bell pepper note in the nose of the cuvée will then find its echo on the plate.

Origin: Pinot Meunier, blackcurrant wood, and apple from Schlat

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, "Lamm," in 1997 at the age of 22. In 1998, he began working with the "Champagner Bratbirne" (pear), and in 2003, he bottled his first PriSecco.

The apple juice comes from Swabian meadow orchard fruit, old and often tart varieties from local orchards, supplied by farmers from the surrounding area. Grape juice, blackcurrant twigs, and spices come from certified organic farming (DE-ÖKO-006); the manufacturer refers to the cuvée as "Organic Cuvée No. 12." All steps from delivery to bottling take place at the manufactory.

For whom: hosts who like to serve a red glass with duck, veal, and tartare

No. 12 is the bottle for people who like to drink a red glass with their meat course while staying non-alcoholic. The feast with children and grandparents, the evening with guests who are driving, the menu where each course gets its own glass. Those looking for a lighter grape cuvée should try Cuvée No. 9 with Müller-Thurgau, Kerner, and Portugieser; the still, dry Pinot Meunier is available as 33 Grad. All bottles can be found on our Jörg-Geiger page. No. 12 is not suitable for those who prefer it strictly dry.

Pinot Meunier, blackcurrant wood, and apple – the ruby red, non-alcoholic cuvée for game bird, veal, and tartare.