Jörg Geiger Gradwanderung 33 Degrees Pinot Meunier non-alcoholic. Dealcoholized red wine with perry pear and berries – still, dry, lean.

Jörg Geiger Gradwanderung 33 Degrees Pinot Meunier is a still, dry food companion from Schlat in the Swabian Alb: dealcoholized red wine made from Pinot Meunier, Dornfelder, and Regent, refined with pear, grape, and berry juices, herbs, and spices. It has less than 0.5% ABV, 750 ml. Not a juice, not a spritzer, not a sparkling wine – a wine from which the alcohol was removed at 33 °C.

Gradwanderung 33 Degrees Pinot Meunier by Jörg Geiger belongs to the GRAD°WANDERUNG line, which the manufacturer has been dealcoholizing in its own facility since 2023. The principle is simple: a dry grape wine loses its alcohol in a vacuum at a low temperature and is subsequently adjusted with juices, herbs, blossoms, and spices. The number on the label is the temperature of this dealcoholization. For the Pinot Meunier, it is 33 °C. The wine content is 52%, of which 40% is Pinot Meunier and 10% is Dornfelder, plus Regent. The rest consists of 17% pear juice, 8% red grape juice, and juices from apple, cherry, currant, blackberry, and blueberry.

Taste: blue grapes, dark forest berries, and fine tannins

The 33 Degrees smells of blue grapes and dark forest berries, with a spicy note of herbs and spices in the background. In the glass, it appears as a light red with a rosé hint, and that is exactly how it drinks.

On the palate, it is fruity and berry-like, yet lean and animating. Fine tannins give it structure, while the pear adds a soft fruitiness to the core. It does not sparkle and remains dry; according to the manufacturer, there are 3.9 g of sugar per 100 ml. Those looking for a comparison with red wine will find a light summer red rather than a heavy drop from the barrique.

For allergy sufferers: 33 Degrees contains sulfites. The manufacturer also points out the presence of histamine.

Usage: with antipasti, oriental dishes, and saddle of venison with rosemary

Jörg Geiger recommends the Pinot Meunier with antipasti, oriental spiced dishes, and cheese. As a specific food pairing, the manufacturer suggests saddle of venison with rosemary. This shows the range: it works fresh and light with a starter platter of grilled vegetables, while the berries and tannins provide enough structure for game.

The serving temperature is 8 to 12 °C, cooler than a classic red wine. The manufacturer recommends a rosé glass. Open the bottle shortly before the meal and only fill it halfway so the berry notes have room to breathe.

Our tip: Add a sprig of rosemary to the pan when searing the saddle of venison and place a second small sprig next to the glass. The resinous note of the herb brings out the spices in the 33 Degrees.

Origin: vacuum at 33 °C, refined in Schlat on the Albtrauf

The Jörg Geiger manufactory is located in Schlat on the Albtrauf of the Swabian Alb. Jörg Geiger is a trained chef; he took over his parents' inn, the Lamm, in 1997 and bottled his first PriSecco in 2003. With GRAD°WANDERUNG, he has taken a step further since 2023: the wine is sprayed in two seven-meter-high columns under a 50 mbar vacuum. The facility captures the aromas as aromatic water, a portion of which is returned to the beverage.

Then the actual work of the affineur begins. According to the manufacturer, about 200 spices, 70 herbs, blossoms, and self-produced hydrolates are available for refinement. The manufacturer lists the 33 Degrees under the label "Schwäbisches WiesenObst" – the name he uses for the old, often tart apple and pear varieties from the region's meadow orchards. The added juices, herbs, and spices come from organic farming.

For whom: red wine drinkers who want to skip the alcohol with dinner

33 Degrees is the bottle for people who enjoy a glass of red with dinner but want to stay clear-headed that evening. Guests who are driving, a game dinner in autumn, a barbecue evening with grilled vegetables – this is a dry, lean companion for the table. Those who prefer something more robust can choose the 36 Degrees Grenache with Syrah and plum; the entire line can be found on our Jörg Geiger page. 33 Degrees is not suitable for those looking for a sweet, sparkling aperitif – it is still and dry.

Pinot Meunier, perry pear, and dark berries, dealcoholized at 33 °C – the still, dry food companion for game, antipasti, and cheese.