BP Pear in Port Wine Style

BP Pear in Port Style – Sweet Wine – Manufaktur Jörg Geiger

The Manufaktur Jörg Geiger BP Pear in Port Style is a sweet wine matured in wooden barrels, made from pears from the Swabian Alb, meaning a partially fermented pear wine that is fortified with pear brandy. The BP's aroma resembles an old Port wine, which is why some call it pear port. The Geiger BP, in its high-quality gift packaging, is an elegant gift for Port wine fans and fruit brandy drinkers.

How the BP - Pear in Port Style is Made

For the BP, Jörg Geiger selects the Gelbmöstler and Speckbirne varieties. According to an old recipe, these are first allowed to "sweat" to develop their full aroma and scent. Only then are they gently pressed before the concentrated sweet juice is allowed to ferment. To preserve the natural sweetness and intense fruitiness, he stops the fermentation with high-proof pure pear brandy, resulting in an alcohol content of around 18% vol.

This is followed by at least 18 months of storage in new acacia barrels and largely in used Sauternes barrels, which allow the BP to mature and at the same time impart the aroma of great sweet wines without the wood being overly prominent.

Through oxidative maturation, the BP loses about 5% of its alcohol and one-eighth of its volume in the barrel. With around 18% vol. alcohol, it presents itself with ripe, richly sweet pear on the palate, coupled with subtly floral notes, harmoniously blending with the alcohol in the mid-palate and lingering long with tart, fruity notes.

Manufaktur Jörg Geiger – Sweet Wines and Brandies from Fruit

Manufaktur Jörg Geiger is located in the small municipality of Schlat, eight kilometers southeast of Göppingen, in the heart of the Swabian Alb. This unique cultural landscape, characterized by mountainous forests, juniper heaths, and traditional orchards with fruit trees sometimes over 100 years old, is the home of Jörg Geiger and his manufactory.

The youthful-looking Jörg Geiger grew up in his parents' gastronomy business, the over 300-year-old Gasthof Lamm. In addition to the successful 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 preserving old varieties was passed from father to son. Since 1994, Jörg Geiger has continued to run the guesthouse and the fruit distilling. Even though he has become known for his sparkling wine from the Champagner Bratbirne and his non-alcoholic Prisecco, his fruit brandies should also be noted. As well as these special sweet wines made from fruit from Swabian traditional orchards, self-distilled fruit brandies, and plenty of peace and time to mature in old wooden barrels.