Jörg Geiger Cuvée No. 29 non-alcoholic. Organic non-alcoholic cuvée made from pear, apple and rosehip purée – fruity, complex, vegan.

Jörg Geiger Cuvée No. 29 non-alcoholic is a sparkling, non-alcoholic organic cuvée from Schlat at the Swabian Jura: equal parts pear and apple juice from Swabian meadow fruit, rosehip purée and spices, 0.0% vol, 750 ml, EU organic and vegan. Neither sparkling wine nor rosehip tea – a food companion for cheese and chocolate.

Cuvée No. 29 by Jörg Geiger is called "Bio Cuvée No. 29" by the manufacturer and is one of the numbered cuvées from the manufactory. Jörg Geiger develops these compositions for upscale gastronomy and menu pairing, separate from his PriSecco brand. A non-alcoholic cuvée here is a blend of various juices, balanced with spices or herbs and carbonated – according to the manufacturer, it contains 0.0% alcohol. Number 29 focuses on a fruit that has its own name in Swabia: the rosehip, boiled down as Hägenmark (rosehip purée).

Taste

The nose reveals a delicate scent of rose and apple, reminiscent of fully ripe apricots. This fits the main ingredient: the rosehip is the fruit of the wild rose. The longer the glass sits, the more clearly the ripe stone fruit note emerges.

On the palate, the cuvée tastes of fully ripe fruit, with a refreshing acidity that keeps the glass lively. It is complex yet clear: pear and apple share the base in equal parts, the rosehip purée adds its own accent, and the spices remain in the background. It is supported by pear juice; according to the label, it is a pear juice-based beverage.

Usage

Jörg Geiger recommends No. 29 with desserts containing white and dark chocolate and with strong cheese, specifically blue cheese and washed-rind cheese. The fruit and acidity in the glass stand up to the salt and spice of the cheese, while with chocolate, the rosehip brings out the fruit notes. The cuvée goes just as well with a mousse au chocolat or a white chocolate tart as it does with the cheese course at the end of a meal.

The serving temperature is 8 to 10 °C. The manufacturer suggests using a champagne flute or a Burgundy glass. For a cheese board, we recommend the Burgundy glass, as the apricot and rose notes unfold better in it.

Our tip: To finish a dinner, place a small board on the table: a piece of blue cheese, a piece of washed-rind cheese like Romadur or Limburger, and a few pieces of dark chocolate. A glass of Cuvée No. 29 next to it, and you won't need an extra dessert.

Origin

The Jörg Geiger manufactory is located in Schlat at the foot of the Swabian Jura. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, at age 22 in 1997 and bottled his first PriSecco in 2003. The raw material is Swabian Meadow Fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers in the area.

Many of these meadows are located on steep slopes. The wild roses there have thorns, the sheep leave them alone, and so the rosehips hang there until winter. Hägenmark is a traditional specialty of the region; here, it is included in the bottle at 7 percent. Pear and apple juice each account for 46 percent, all ingredients are certified organic (DE-ÖKO-006) and the cuvée is vegan. Processing from delivery to bottling takes place at the manufactory.

For whom

Number 29 is the bottle for people who love a cheese board after a meal and are looking for a glass that everyone can drink. It fits an evening with friends, a menu where every course is paired, and hosts who look for organic quality when shopping.

If you prefer something more autumnal with plum, try the Cuvée No. 7. For fish and seafood, the Cuvée No. 8 with gooseberry is a good match; you can find all bottles on our Jörg Geiger page. The cuvée is not suitable for those looking for a light, sparkling summer aperitif – it is fruity, full-bodied and made for the table.

Pear, apple and rosehip purée in organic quality – the non-alcoholic cuvée from Schlat for cheese boards and chocolate desserts.