Jörg Geiger Cuvée No. 20 non-alcoholic. Sparkling organic cuvée made from perry pears, sloes, and juniper – tart, spicy, and vegan.

Jörg Geiger Cuvée No. 20 non-alcoholic is a non-alcoholic, sparkling cuvée from Schlat on the Albtrauf of the Swabian Alb. Pear and apple juice from Swabian meadow orchards meet sloe and blackberry juice, juniper, and spices. 0.0% alcohol, 750 ml, EU organic, and vegan. Not a berry juice, not a gin substitute – a tart cuvée for game and smoked dishes.

Cuvée No. 20 by Jörg Geiger is referred to by the manufacturer as "Bio Cuvée No. 20" and belongs to the manufactory's numbered cuvées. These cuvées are unique compositions designed for fine dining and menu pairing, blended from juices, herbs, and spices, and carbonated. The idea behind No. 20 comes from the landscape: along the Swabian Alb, orchards often border sparse juniper heaths and hedgerows. The manufactory has captured this juxtaposition of perry pear, juniper, sloe, blackberry, and yarrow in a bottle. The pear provides the 60 percent base, with sloe at 3 percent and juniper at 0.1 percent providing the accents. It glows raspberry-red in the glass.

Taste

On the nose, No. 20 reveals the fruity scent of red berries, along with nuances of rhubarb and ripe pear. Peppery juniper notes are layered on top.

On the palate, it begins tartly with sweet hints, paired with ripe pear. In the mid-palate and the finish, tart-bitter herbal notes reminiscent of fresh tea leaves and the spicy juniper take over. The sloe provides the tartness, the blackberry the dark fruit. With 7.9 grams of sugar per 100 milliliters from the juices, it remains restrained at the table. Anyone expecting a fruity-sweet cuvée will find it too tart.

Usage

The cuvée should be served well-chilled at 8 to 10 °C in a Burgundy glass or a sparkling wine glass. In a Burgundy glass, the juniper and berries are better highlighted.

The manufacturer recommends it with smoked bacon and venison fillet with smoked mashed potatoes and juniper sauce. Juniper in the glass and in the sauce, smoke on the plate, and tartness in the sip – they are a perfect match. Beef carpaccio with shaved parmesan and arugula, roast beef, braised beef dishes, and braised vegetables like ratatouille also pair well.

No. 20 also works as a filler for gin. The juniper in the gin finds the juniper in the cuvée, while sloe and berry give the long drink color. With gin, the drink is, of course, alcoholic and for adults only.

Our tip: For a snack platter with smoked bacon and farmhouse bread, try a glass of No. 20 instead of beer. Smoke and juniper go well together, and the carbonation provides refreshment between bites.

Origin

The Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, at age 22 in 1997. He began working with the "Champagner Bratbirne" (pear) in 1998 and bottled his first PriSecco in 2003.

The raw material is Swabian meadow fruit: old, often tart apple and pear varieties from regional orchards, supplied by local farmers. The pear and apple juice in No. 20 is made from these. The ingredients are EU organic certified, control body DE-ÖKO-006. The cuvée is clarified with pea protein instead of gelatin, making it vegan. The cuvées are bottled depending on the seasonality of the ingredients and are sometimes only available in limited quantities. Every step, from delivery to bottling, takes place at the manufactory.

For whom

No. 20 is the bottle for people who like game, smoked food, and tart aromas and want to drink non-alcoholic. It pairs well with autumn game dinners, snacks with friends, and belongs in the home bar as a filler for gin and tonic.

An apple brandy with botanicals for mixing is available as Don't call me Gin. If you are looking for roasted aromas instead of juniper, try Cuvée No. 15 with coffee. You can find all cuvées on our Jörg Geiger page. No. 20 is not suitable for those looking for a sweet, fruity glass for dessert.

Perry pear, sloe, and juniper between orchards and heath – Jörg Geiger's tart, non-alcoholic organic cuvée for game and smoked dishes.