TeaSecco Red – non-alcoholic

Manufaktur Jörg Geiger TeaSecco Rot. Dark berries, subtle tea smoke, alcohol-free.

Manufaktur Jörg Geiger TeaSecco Rot is a sparkling aperitif made from de-alcoholized Merlot, apple wine, dark berry juices and four teas. It is not a classic non-alcoholic red wine, a fruit spritzer or a sweet lemonade.

TeaSecco Rot is a non-alcoholic sparkling tea from Schlat that combines wine, fruit and tea into a fine-bubbled food companion. When poured, berry aromas emerge first. Beneath them lies a subtle smoky note, like that of a freshly opened tea tin. On the palate, the drink remains soft and velvety, while the carbonation provides a fine sparkle. It is therefore more at home next to a plate of pasta than a fruit bowl.

Aronia, damson and a hint of smoke

Aronia and damson lead the aroma of TeaSecco Rot, followed by the restrained smoky note of Keemun and Lapsang. It reveals itself as velvety and dark-fruited on the first sip. The Merlot provides a subtle, tart edge that balances the fruitiness.

The sip lingers with spice, a hint of chocolate and floral notes. The fruit carries through to the end. In addition to the two smoky teas, Oolong Se Chung and black tea are included in the blend.

For anyone looking for a sweet, fruit-forward sparkling drink, TeaSecco Rot is not suitable. According to the nutritional information, it has the lowest sugar content of the range at 3.5 g. The rosé has 4 g, and the white 5.9 g. Those who prefer to avoid smoky notes in their glass should choose the light green tea aperitif from the same range.

With pinsa, bolognese and aged hard cheese

The manufactory recommends pairing it with pinsa, tagliatelle bolognese, aged hard cheese and light meat dishes. When serving it with bolognese, pour it where a red wine would normally be placed. A few pieces of aged hard cheese are already suitable as an appetizer before the meal.

Serve TeaSecco Rot at 10 to 12 °C in a sparkling wine glass. A 750 ml bottle yields six 125 ml glasses. That is enough for a round at the table or for two people over an entire evening.

Our tip: For a multi-course menu, the range can be served in courses. The light white suits the start, while the red pairs with pasta or pinsa. The tea aperitif with hibiscus and Zwetschge then accompanies vegetable and mushroom dishes.

A fruit manufactory on the edge of the Swabian Jura

Manufaktur Jörg Geiger is based in Schlat near Göppingen, on the edge of the Swabian Jura. Its starting point is Swabian meadow fruit from old fruit trees. Tannins, or astringent substances, make many of these old varieties distinctly tart. In Swabia, this taste is called “räs”.

Jörg Geiger trained as a cook and comes from a family-run catering business. The manufactory recommends suitable dishes for every TeaSecco variety. It works with fruit farmers and, according to its own statement, pays prices above market value so that the meadows are maintained.

De-alcoholized means: Merlot and apple wine were fermented as wine, after which the alcohol was removed. Together, they make up 56 percent of the contents, with Merlot accounting for 35 percent. Aronia juice makes up only 1 percent, and Keemun 0.2 percent. Nevertheless, both shape the aroma. You can find other drinks from the house in the overview of the Schlat manufactory.

Red wine, tea and berries in one bottle

TeaSecco Rot combines a de-alcoholized red wine base with black teas and dark berries, complemented by pear, Zwetschge and grape. Within the range, it is the variety with red wine. The white relies on apple wine and green tea, while the rosé uses Chardonnay and Zwetschgenwein.

For people who must avoid sulfites, TeaSecco Rot is not suitable. The de-alcoholized Merlot is therefore preserved. It is also not intended as a substitute for a full-bodied, dry red wine, because the carbonation and tea give it its own character.

It pairs well with evenings when some of the guests abstain from alcohol but still want a red glass with their pasta. As a gift for a pinsa evening or a cheese platter, it complements the meal. Place the red next to the white and rosé, and the differences between the three varieties become apparent in the aroma alone.

A glass of TeaSecco Rot brings dark fruit and subtle tea smoke to a table where no one has to do without a thoughtfully crafted drink to accompany their meal.