Jörg Geiger Prisecco Red Fruit Alcohol-Free. Sparkling alcohol-free PriSecco with sour cherry, blackcurrant and elderberry – according to the original 2003 recipe.

Jörg Geiger Prisecco Red Fruit Alcohol-Free is the first PriSecco from the Jörg Geiger manufactory in Schlat on the Swabian Alb: apple and pear juice from Swabian meadow fruit with sour cherry, blackcurrant, elderberry, quince and lime, sparkling, 0.0% alcohol, 750 ml. Not Prosecco, not sparkling wine, not fruit spritzer – a unique composition for aperitifs and menus.

Red Fruit by Jörg Geiger is the PriSecco that started it all. PriSecco is a registered trademark of the manufactory. It refers to an alcohol-free, sparkling composition based on fruit juices from Swabian meadow fruit, complemented by herbs, blossoms and spices, and carbonated. In 2003, Jörg Geiger bottled the first PriSecco. It was this red one, and according to the manufactory, it is still made today using the original recipe. Imagine the Sunday table in autumn: the venison saddle rests, the lingonberries are ready, and children, drivers and grandparents are sitting at the table. You pour everyone the same deep red, sparkling glass from a single bottle. Our Red Fruit has been one of the bestsellers in the Geiger range for years.

Taste

Red Fruit smells of dense, dark fruit: sour cherry, blackcurrant and elderberry, with the fresh note of lime. In the glass, it is a rich red with fine carbonation. On the palate, the fruit remains dark and berry-like. Cherry and blackcurrant are at the forefront, while elderberry adds depth. Then comes the acidity, stimulating and clear. With it comes a slight bitterness, which the manufactory attributes to the quince and lime. The fine carbonation keeps everything fresh and carries the fruit through to the finish.

The composition explains this character. Apple juice forms the base with 50 percent, and pear juice from meadow fruit is added. Sour cherry and blackcurrant juice each make up eight percent. Elderberry and quince juice, a little lime juice concentrate and spices round it out. The sweetness comes from the fruits themselves; the ingredients list contains juices, spices and carbonation. This is why Red Fruit tastes juicy and fruit-forward, while remaining clearly defined thanks to the acidity and quince bitterness.

Among the PriSecco varieties, Red Fruit is the dark, berry-like type. The white varieties focus on blossom, pear and herbs, while Red Fruit focuses on cherry and blackcurrant. This makes it a companion for richer dishes and the colder season, even though it works just as well chilled in summer.

Serving

You drink Red Fruit well chilled at 8 to 10°C from a sparkling wine glass. On its own, it is a stimulating aperitif for Jörg Geiger. The first glass upon arrival opens the evening with fruit and acidity instead of alcohol. And everyone at the table toasts with the same drink.

For food, the manufactory recommends fine game dishes with lingonberries. This works because the sour cherry picks up the acidity of the berries and the elderberry the dark note of the sauce. A venison saddle with lingonberries, braised wild boar shoulder, or venison goulash with Spätzle gets a glass that can hold its own. For dessert, Jörg Geiger recommends a dark chocolate and forest berry dessert. Chocolate and blackcurrant are a proven pair, and the carbonation refreshes the palate after every spoonful.

One bottle of 750 ml is enough for five to six glasses. Once opened, seal it with a sparkling wine stopper and put it in the refrigerator; then the carbonation will last until the next day.

Our tip: With venison roast, place a small bowl of lingonberries next to the glass and alternate between a spoonful and a sip. This way, you can taste how the sour cherry and blackcurrant take up and carry forward the berry acidity.

Origin

Red Fruit comes from the Jörg Geiger manufactory in Schlat on the edge of the Swabian Alb. Jörg Geiger is a trained chef and took over his parents' inn, the Lamm, in 1997 at the age of 22. In 1998, he began working with the Champagne pear. When the first PriSecco was bottled in 2003, the Champagne pears were bearing no usable fruit due to a pathogen. According to the manufactory, another old pear variety was therefore used, and thus Red Fruit was born. In 2007, PriSecco was registered as a trademark, two years before the protected designation of origin Prosecco, according to the manufacturer. Today, the trademark includes the four classics Red Fruit, White Floral, Rose Magic, and Apple Symphony, as well as several seasonal editions.

The raw material is Swabian meadow fruit: old, often tart apple and pear varieties from hedgerows in the region, delivered by local farmers. These juices bring acidity and tannins, giving a sparkling composition structure. The Läpple family in Hattenhofen grows part of the blackcurrants on around six hectares exclusively for the manufactory. All steps take place in the manufactory, from delivery and ripening to composition and bottling.

Because all PriSeccos are made from juice, the alcohol content is 0.0 percent according to the manufacturer. The bottle has a shelf life of at least 24 months and can therefore be stored in the cellar as a supply for the festive season. You can taste the trained chef behind the bottle in the acidity and bitterness. Both give Red Fruit enough backbone to stand up to a game dish.

For whom

Red Fruit is the bottle for tables where some guests abstain from alcohol. Think of family celebrations, Christmas dinner with game, or a birthday with drivers and pregnant guests at the table. Those who live alcohol-free get a glass with character that suits the food. As a gift, the manufactory's first PriSecco brings its story along with it.

If you are looking for the light counterpart, try the PriSecco White Floral. Red fruit in organic quality, with aronia, tea, and sweet brier, is offered by the sparkling Organic Red. You can find all the manufactory's bottles on our Jörg Geiger page. Red Fruit is not suitable for everyone looking for a tart, dry aperitif – it is fruit-forward and noticeably sweet.

What makes PriSecco special and which varieties are available can be read in our article Jörg Geiger PriSecco.

Sour cherry, blackcurrant, and elderberry according to the 2003 recipe – the red PriSecco from Schlat for venison roast, berry dessert, and toasting at the family table.