Jörg Geiger BP Birne fortified pear wine. Sweet wine in port style made from perry pears, aged in acacia and Sauternes casks – 18% ABV, in a decorative gift box.

Jörg Geiger BP Birne fortified pear wine is a port-style sweet wine from Schlat at the foot of the Swabian Alb: partially fermented pear wine made from Nägelesbirne, Gelbmöstler, and Speckbirne pears, whose fermentation was arrested with pear brandy. It has 18% ABV, 700 ml, in a decorative gift box. Not a pear liqueur, not a pear brandy, not a grape port – a fruit wine that preserves the sweetness of the pear.

BP Birne by Jörg Geiger stands for "Birne im Portweinstil" (pear in port style) and is a fortified fruit wine. Imagine a plate of aged Parmesan, with a small glass beside it that smells of ripe pear and orange blossom. The process behind it is the same as for port wine: the pear must is allowed to start fermenting, then high-proof pear brandy stops the fermentation. Some of the fruit sugar remains, making the wine both sweet and robust. For these sweet wines, the cidery hand-picks highly ripened fruit that has sometimes partially dried on the tree. The Gelbmöstler and Speckbirne varieties are left to "sweat" before pressing.

Taste: dense pear, orange blossom and acacia, honey-like finish

The nose is fruity and dense, characterized by ripe pear. Fresh nuances of orange blossom and acacia lift it, while subtle woody notes round off the profile.

On the palate, the sweet pear comes through first, refreshed by subtle citrus notes. In the mid-palate, the alcohol wraps around the fruit softly and harmoniously. The finish is honey-like and ends with discreetly tart notes that give the sweetness contour. Compared to the AP from the chestnut cask, the BP shows more floral notes and less caramel.

The BP is an alcoholic sweet wine with 18% ABV; sale is permitted to persons aged 18 and over.

Usage: with Parmesan, mountain cheese, duck liver, and glazed pork loin

Jörg Geiger recommends the BP with robust, spicy cheese, such as aged Parmesan or mountain cheese. It also pairs well with goose and duck liver, and with glazed loin or fillet of young pork. For dessert, he suggests treats with meringue and caramel. The sweetness of the pear wine meets salt, fat, and roasting aromas, while the tart notes in the finish maintain the balance.

Serve it in small glasses; a dessert wine or port wine glass is ideal. We pour it slightly chilled so that the orange blossom remains fresh. After opening, seal the bottle well and store it in a cool place.

Our tip: Break a piece of aged Parmesan into rough shards and add a few walnut halves. A sip of BP after each piece shows how pear and salt crystals come together.

Origin: Nägelesbirne and perry pears, pear brandy from the Gasthof Lamm

The Jörg Geiger manufactory is based in Schlat at the foot of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, Gasthof Lamm, in 1997 at the age of 22. Distilling old pear varieties is a family tradition there: his father distilled the old "Stuttgarter Gaishirtle" variety in the vaulted cellar. To this day, distillation still takes place at the Lamm.

The raw material is called "Schwäbisches WiesenObst" (Swabian Meadow Fruit): old, often tart apple and pear varieties from local orchards, supplied by farmers in the surrounding area. For the BP, the producer uses highly ripe Nägelesbirnen as well as the perry pear varieties Gelbmöstler and Speckbirne. According to the manufacturer, the sweet wines are aged in wooden barrels for more than three years. For the BP, the wine is finished in new acacia wood casks and used Sauternes barrels.

For whom: cheese lovers, dessert wine drinkers, and gift-givers with a taste for pears

The BP is the bottle for people who like a sweet wine to accompany a cheese board or festive roast and enjoy trying something new. In its decorative box, it makes a great gift for Christmas or a milestone birthday. If you prefer apple, try the AP Apfel from the chestnut cask; for pear without any sweetness, there is Nägelesbirne Birnenbrand. All sweet wines and brandies can be found on our Jörg Geiger page. The BP is not suitable for those expecting a dry aperitif.

Nägelesbirne, pear brandy, and acacia cask – the port-style sweet wine for Parmesan, duck liver, and caramel desserts.