Jörg Geiger Cuvée No. 8 non-alcoholic. Non-alcoholic gooseberry-based cuvée – with Douglas fir tips and meadow herbs, fresh and tart.

Jörg Geiger Cuvée No. 8 non-alcoholic is a sparkling, non-alcoholic cuvée from Schlat in the Swabian Jura: gooseberry juice with apple and pear juice from Swabian meadow orchard fruit, Douglas fir tips, bronze fennel, borage, yarrow, and spices, 0.0% vol, 750 ml. Neither sparkling wine nor white wine – a tart companion for fish and seafood.

Cuvée No. 8 by Jörg Geiger is one of the numbered cuvées from the manufactory. Jörg Geiger develops these compositions for fine dining and menu pairing, intentionally keeping them separate from his PriSecco brand. A non-alcoholic cuvée here is a blend of different juices, balanced with herbs and spices and carbonated – according to the manufacturer, with 0.0% alcohol. According to the label, Number 8 is a beverage based on gooseberry juice, and it tastes accordingly: green, lively, and with little sweetness. This makes it a companion for fish and seafood, serving where one would otherwise have a fresh glass of white wine.

Taste

The nose shows fresh apple and an intense gooseberry aroma. Added to this are slightly vegetal notes of Douglas fir and a subtle fragrance of meadow herbs – a glass that is more reminiscent of a walk at the edge of the forest than a fruit basket.

On the palate, the cuvée is fresh and fruity, with apple and gooseberry in the foreground. The acidity is exciting, the sweetness pleasantly restrained. The finish is tart and long. The herbs – Douglas fir tips, bronze fennel, borage, and yarrow – remain in the background but give the drink its depth. Anyone who knows gooseberries from the garden will immediately recognize their green, tart bite, here carried by a fine perlage.

Usage

Jörg Geiger envisions this cuvée with fish and seafood. His recommendations: Ikarimi salmon with watermelon, shrimp, or lobster with marinated tomatoes. The acidity of the gooseberry acts like a squeeze of lemon here, while the herbs pair well with tomato and melon. For dessert, he recommends a rhubarb or berry dessert where acidity and fruit support one another.

The serving temperature is 8 to 10 °C, served in a sparkling wine glass. For a summer menu, you can serve the bottle from the fish course through to the berry dessert. The tart freshness also pairs well with sushi, sashimi, and appetizers featuring leafy greens and cream cheese.

Our tip: Place a few slices of watermelon and some smoked salmon on a plate, add salt and fresh herbs. With a glass of Cuvée No. 8 on the side, you have the manufacturer's concept on the table in five minutes.

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' restaurant, Lamm, at age 22 in 1997 and bottled his first PriSecco in 2003; the first numbered cuvée followed in 2009. The raw material is Swabian meadow orchard fruit: old, often tart apple and pear varieties from local orchards, supplied by farmers in the surrounding area.

In Cuvée No. 8, gooseberry juice accounts for 43 percent, apple juice from old varieties for 42 percent, plus juice from perry pears, which adds sweetness and body. The herbs come from meadows and forests: Douglas fir tips, bronze fennel, borage, and yarrow. All steps from delivery to bottling take place in the manufactory.

For whom

This cuvée is the bottle for people who primarily appreciate the acidity in white wine and are looking for a non-alcoholic equivalent. It is perfect for a fish dinner with friends, a summer buffet with salads, and a menu where every course gets a matching glass.

If you prefer something more autumnal, try Cuvée No. 7 with pear and plum. For a bright aperitif with elderflower notes, there is the PriSecco Weißduftig; all bottles can be found on our Jörg Geiger page. Number 8 is not suitable for those expecting a soft, fruity-sweet aperitif – it is tart and acidity-driven.

Gooseberry, old apple varieties, and Douglas fir tips – the tart non-alcoholic cuvée from Schlat for salmon, shrimp, and berry desserts.