Meadow Orchard Cider

Wiesenobst Cider. Semi-sweet, sparkling and in the small bottle.

Wiesenobst Cider is a semi-sweet, partially fermented fruit sparkling wine from the Manufaktur Jörg Geiger, made from heirloom apple varieties and tart wine pears, bottled in the 0.33-liter longneck bottle. No industrial cider made from concentrate, no added sugar, no flavorings.

Wiesenobst Cider is a craft cider by Jörg Geiger, made from hand-picked fruit from Swabian orchard meadows and only partially fermented. Out of habit, many people reach for a beer at the barbecue. This brown bottle with a crown cap looks similar, but tastes of ripe pear, apple, and a hint of nuttiness. It is lighter than a pilsner and significantly more aromatic than a radler.

Semi-sweet does not mean dry

The cider smells of ripe, luscious pear and apple fruit with subtle nutty undertones and tastes round, smooth, and refreshingly sparkling. Semi-sweet corresponds to the French demi-sec. A noticeable fruit sweetness remains, balanced by the acidity of the apples and the tannins of the pears.

The mouthfeel is remarkably smooth. This is due to the wine pears, which bring body and a fine tartness. The carbonation is lively but not aggressive.

Anyone expecting a bone-dry English dry cider will find it too fruity. Those who prefer it even milder should choose the sweet Swabian cider in the large bottle.

The color is a rich straw yellow, and the aroma remains clearly focused on the fruit even in the glass. Hops, yeast, or wood play no part. What you smell and taste is apple and pear, nothing else.

Instead of beer or wine, straight from the refrigerator

The cider is drunk at 7 to 8 °C, from the bottle or from a white wine glass. In the glass, it reveals more aroma; from the bottle, it is the uncomplicated companion for the balcony and picnic. It waters down quickly on ice, so it is better to chill the bottle thoroughly beforehand.

It pairs with food anywhere else a beer would be served. Bratwurst and coleslaw, pulled pork in a bun, or a flatbread with bacon and onions are grateful partners. The brewery itself recommends medium-ripe cheese. A young mountain cheese or Comté with farmhouse bread is enough for dinner.

For beginners: In the kitchen, the cider replaces white wine when deglazing. Pork fillet or chicken in a cider-cream sauce with apple wedges can be made with one bottle. One remains for the cook.

For a round at the barbecue, plan two bottles per person. Place them in ice water in time; they will chill in half an hour. After opening, the bottle should be emptied, as the carbonation does not last long.

Heirloom orchard fruit and a recipe from great-grandfathers

Swabian cider is traditionally made from apples and tart wine pears, not from apples alone. The pear content distinguishes it from Hessian apple wine and Breton cidre. It makes the must rounder and more stable. On the Alb, this must was part of the everyday life of every farm for generations.

Jörg Geiger has translated this tradition in Schlat in the Göppingen district into a contemporary beverage. The fruit comes from high-stemmed trees that are often older than their owners. It is hand-picked, gently pressed, and fermented. The fermentation ends before all the fruit sugar is consumed.

This is why the label states "producer-bottled": everything happens in the brewery from pressing to the crown cap. Concentrate, flavorings, or added sugar do not enter the bottle. The alcohol content is lower than that of most beers.

Partially fermented means: the natural fruit sweetness in the finished cider comes from the must itself. Industrial cider, on the other hand, is often fully fermented and then adjusted with sugar or juice concentrate. The difference shows in the aftertaste, which here tastes of fruit and not of candy.

The small bottle for the uncomplicated occasion

With 0.33 liters, the cider is the everyday side of the brewery. No one has to open and drink a large bottle. For a barbecue, a few bottles can be placed in the ice bucket next to the beer.

It is not intended for a festive menu or for toasting, as it lacks the presence of a sparkling wine bottle. And anyone who has to drive will leave it behind. For this case, the same cider is also available as an alcohol-free version in the same bottle.

The bottle also has its place as a small gift. Three or four in a basket, along with a piece of cheese and bread, make a gift for hosts who already have enough wine in the cellar.

A cider for the end of the day that tastes of orchard fruit and not of a laboratory.