Champagne roasted pear - alcohol-free

An alcohol-free sparkling wine that combines the Champagne method and fruit craftsmanship — made from the old orchard variety Champagne pear, which has been cultivated on the Swabian Alb for centuries.

Jörg Geiger's manufactory in Schlat near Göppingen is considered a pioneer of premium non-alcoholic beverages. Instead of grapes, the focus here is on heritage fruit varieties: quince membranes, perry pears, and orchard apples. The roasted pear matures for several years on the lees after bottle fermentation—the same process that gives Champagne its depth.

In the glass, a fine, persistent mousse is visible. The nose offers aromas of dried pear, white blossoms, and a distinct brioche note—the result of extended lees aging. On the palate, restrained residual sweetness, well-integrated acidity, and subtle tannins on the finish provide structure without being overpowering.

• Temperature: 7–9 °C, serve well chilled
• Goes well with: goat cheese, tarte flambée, apple strudel or as an aperitif
• Occasion: Dinner guest without alcohol, driver alternative of equal standing, New Year's Eve