Jörg Geiger Gradwanderung 32 Grad Riesling non-alcoholic. Dealcoholized Riesling as a still, dry food companion, refined with apple, quince, and herbs.

Jörg Geiger Gradwanderung 32 Grad Riesling non-alcoholic is a still food companion from the GRAD°WANDERUNG line by the Jörg Geiger manufactory in Schlat on the Swabian Alb: 60 percent dealcoholized Riesling with organic juices of apple, grape, pear, peach, and quince, herbs, blossoms, and spices, under 0.5% vol, 750 ml. Not a grape juice, not a sparkling wine – a dry white for the dining table.

32 Grad Riesling by Jörg Geiger begins as wine and ends as a unique composition. The manufactory removes the alcohol from a dry, still Riesling in their in-house facility using vacuum distillation at 32 °C. This temperature serves as the degree number on the label. The aromas that escape during this process are captured as aroma water and partially added back. Afterward, Jörg Geiger refines the dealcoholized wine with juices, herbal extracts, blossoms, and spices. Legally, the result is a dealcoholized, aromatized wine-based beverage. At the table, it means: a glass of white with cod, even if you are driving afterward.

Taste

On the nose, 32 Grad displays bright grape, pear, and quince, accompanied by white blossoms. This is the Riesling, complemented by the pome fruit from the juices. On the palate, it is finely fruity and elegant, refreshing, and with a distinct herbal note. It remains still, without carbonation, and dry. 13 percent apple juice and quince juice add fruit and acidity to the dealcoholized Riesling. The herbal extract accounts for only 0.2 percent but shapes the finish.

Usage

Enjoy 32 Grad chilled at 6 to 7 °C in a white wine or Riesling glass. The manufactory recommends it with fine salads, cream cheese, shellfish and crustaceans, and light fish dishes. Their own pairing is cod with wild herbs. Steamed fish with herb butter, pan-seared shrimp, an asparagus salad, or fresh goat cheese on bread are good partners. It also works as an aperitif, well-chilled and neat.

Because it is still, it behaves like a white wine at the table. You pour it into the same glass, place the bottle in a cooler, and drink it throughout the entire meal.

Our tip: Chop a handful of wild herbs like wild garlic, sorrel, or chervil for the cod and add them over the fish only at the end. The fresh herbs reflect the herbal extract in the glass.

Origin

32 Grad comes from the Jörg Geiger manufactory in Schlat at the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and has been working with non-alcoholic food companions for over 15 years. Since 2023, the manufactory has been dealcoholizing wines for GRAD°WANDERUNG in their own facility. The wine is sprayed under high vacuum in two seven-meter-high columns. This allows the alcohol to evaporate at a low temperature, at 32 °C for the Riesling.

For refinement, the manufactory has access to around 200 spices, 70 herbs, blossoms, and self-extracted hydrolats, according to their own information. The juices come from organic farming. The fruit comes as Swabian meadow fruit from orchards in the region. The dealcoholized Riesling contains sulfites as a preservative.

Why the effort with juices and herbs? Even with aroma recovery, dealcoholization causes the part of the flavor bound to the alcohol to be lost. Jörg Geiger therefore sees dealcoholized wine as a base upon which he builds a new, complete composition with fruit, herbs, and blossoms.

For whom

32 Grad is for everyone who misses a glass of white wine with their meal but wants or needs to avoid alcohol. It goes well with fish dinners with guests, weekday lunches, and any table with drivers. Those looking for a red glass with cherry and raspberry should reach for the 37° Pinot Noir. You will find green apple and gooseberry in the 35 Grad Sauvignon Blanc. The entire line is on our Jörg Geiger page. 32 Grad is not suitable for those looking for a sparkling glass for a toast – it is still.

Riesling, dealcoholized at 32 °C and refined with apple, quince, and herbs – the still, dry food companion from Schlat for fish, salad, and cream cheese.