Jörg Geiger Blanc de Blanc non-alcoholic. A sparkling food companion made from dealcoholized Chardonnay wine – bottle-fermented, with brioche notes and low sweetness.

Jörg Geiger Blanc de Blanc non-alcoholic is a sparkling drink from the artisan producer in Schlat at the foot of the Swabian Jura. The base consists of 85% dealcoholized organic Chardonnay and Colombard wine, which is dealcoholized under vacuum following bottle fermentation and aging on the lees. Apple, gooseberry, and mandarin juice, along with herbs, blossoms, and spices, round it off. Under 0.5% vol, 750 ml. Not a carbonated grape juice, not a sparkling wine with alcohol – a wine-based sparkling experience.

Blanc de Blanc by Jörg Geiger bears a name from the world of sparkling wine. The producer spells it with an "s" at the end, meaning "white from whites," i.e., sparkling wine made exclusively from white grapes. Here, it is 80 percent Chardonnay and 20 percent Colombard. The wine is first vinified, followed by bottle fermentation and aging on the lees in the producer's own cellars. Only then is the alcohol removed via vacuum distillation. The brioche notes from the yeast aging are preserved – this was particularly important to Jörg Geiger and his cellar master. According to the producer, it is intended for all those who wish to avoid noticeable residual sweetness.

Taste

The nose reveals apple, citrus fruits, and white blossoms, enveloped in delicate brioche notes and a hint of caramel. This is the aroma you know from a yeast-aged sparkling wine.

On the palate, the brioche notes carry through, joined by the freshness of apple and lemon. The white blossoms and hints of caramel linger in the finish, all supported by a refined interplay of acidity. Mandarin and gooseberry provide fruit and acidity, while the apple juice adds roundness. According to the producer, the sugar content is 2 grams per 100 milliliters – so the glass remains decidedly dry. Anyone expecting a fruity-sweet sparkling wine will find it too austere.

Usage

Serve it well chilled in a sparkling wine flute or a slender white wine glass, where the brioche notes have space to unfold. It is made for the moments when there would otherwise be sparkling wine in the glass. This includes toasts at birthdays, an aperitif before dinner, or a reception in the garden.

Because it is dry, it also pairs well with food. It functions just like a dry sparkling wine at the table, accompanying light appetizers, fish, and dishes with butter and cream. The acidity keeps the palate fresh, and the yeast notes pair well with pastries and light breads.

A note on ingredients: The spices contain hazelnuts, so the drink contains tree nuts. It also contains sulfites and vegetable glycerin.

Our tip: For a toast, serve with a small bowl of roasted almonds and light puff pastry. The butteriness of the pastry mirrors the brioche notes in the glass.

Origin

The Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Jura. A trained chef, Jörg Geiger took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the "Champagner Bratbirne" (Champagne roasting pear), and in 2003, he bottled his first PriSecco. The raw material for many of their products is Swabian meadow fruit from local orchards.

The manufactory is well-versed in sparkling wine: they age their pear sparkling wine from the Champagner Bratbirne using traditional bottle fermentation. This expertise also goes into the non-alcoholic Chardonnay version. Since 2023, the manufactory has also been using vacuum distillation for its GRAD°WANDERUNG line, gently processing at 32 to 37 °C. All steps up to bottling take place at the manufactory.

For whom

This is the bottle for people who enjoy drinking sparkling wine but want to leave out the alcohol. Yeast, dryness, and acidity remain in the glass. It is suitable for wedding receptions, New Year's Eve, and menus with designated drivers at the table.

If you would like to get to know the original alcoholic version made from pears, try the Champagner Bratbirne dry. A sparkling Sauvignon Blanc without alcohol is available as ViSecco. You can find everything else on our Jörg Geiger page. The Blanc de Blanc is not suitable for people with a hazelnut allergy.

Chardonnay and Colombard, bottle-fermented and dealcoholized under vacuum – the dry, sparkling food companion from Jörg Geiger with brioche notes.