AP Apple in Port-style

AP Apple Port-Style – Dessert Wine – Manufaktur Jörg Geiger

The Manufaktur Jörg Geiger AP Apple in Port-Style is a wood-aged dessert wine made from apples from the Swabian Alb—a partially fermented apple wine fortified with apple brandy. The fortification stops the fermentation, preserving the fruit's sweetness in the glass. Housed in high-quality gift packaging, the Geiger AP makes a sophisticated gift for enthusiasts of dessert wines and fruit brandies.

How the Geiger AP – Apple in Port-Style is made

For the AP, Jörg Geiger selects heirloom apple varieties from the Swabian Alb. Following an old recipe, these are first allowed to "sweat" to develop their full aroma and fragrance. Only then are they gently pressed before the concentrated, sweet juice is allowed to begin fermenting. To preserve the natural sweetness and intense fruitiness, he stops the fermentation with high-proof, pure apple brandy, resulting in an alcohol content of approximately 18% vol.

This is followed by at least 18 months of aging in new chestnut barrels and, to a large extent, used Sauternes barrels, which allow the AP to mature while imparting the bouquet of great dessert wines without letting the wood overpower the fruit. Due to oxidative aging, the AP loses about 5% in alcohol content and one-eighth of its volume in the barrel. With an alcohol content of about 18% vol., it is pleasant to drink.

Deep amber in color with golden reflections. A creamy, ripe apple nose and concentrated notes of caramel; sweet, fruity components combine with hints of macadamia nut and a touch of vanilla. Taste: The full-bodied sweetness on the initial attack is balanced on the palate by the apple's acidity and the powerful alcohol. Soft, round, vanilla-like wood notes caress the fresh fruitiness of fully ripe apples, candied fruits, and a hint of honey. The finish is long and fruit-driven.

The initial taste reveals sweet apple, refreshed as on the nose by subtle floral citrus notes. The mid-palate is softly enveloped by the harmoniously integrated alcohol, allowing the AP to conclude with a honeyed, long finish featuring subtle tart notes reminiscent of apple skins.

The most obvious pairing: lukewarm apple pie with vanilla ice cream. Asian-spiced duck or poultry; desserts with chocolate (from white to dark), enjoyed solo, or as an aperitif.

Manufaktur Jörg Geiger – Dessert Wines and Fruit Brandies

Manufaktur Jörg Geiger is located in the small municipality of Schlat, eight kilometers southeast of Göppingen in the heart of the Swabian Alb. This cultural landscape, defined by mountainous forests, juniper heaths, and meadow orchards with fruit trees that are in some cases over 100 years old, is the home of Jörg Geiger and his workshop.

The youthful-looking Jörg Geiger grew up in his parents' restaurant, the over 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father operated a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle—a true rarity from an old pear variety. The passion for distilling and the preservation of heirloom varieties was passed from father to son. Jörg Geiger has been running the inn and the fruit distillery since 1994. Even though he has become known for his sparkling wine made from the "Champagner Bratbirne" pear and his non-alcoholic Prisecco, his fruit brandies also deserve attention. Just like these special dessert wines made from the fruit of Swabian meadow orchards, self-distilled fruit brandies, and plenty of peace and time to mature in old wooden barrels.