BP Pear in Port Wine Style

BP Pear in Port Style – Dessert Wine from the Jörg Geiger Manufactory

The Jörg Geiger Manufactory BP Pear in Port Style is a barrel-aged dessert wine made from pears grown in the Swabian Jura; it is a partially fermented pear wine that is fortified with pear brandy. The fortification stops the fermentation, thus preserving the sweetness of the pear. Housed in its premium gift packaging, the Geiger BP makes a sophisticated gift for lovers of dessert wines and fruit brandies.

How the BP – Pear in Port Style is made

For the BP, Jörg Geiger selects the Gelbmöstler and Speckbirne varieties. Following an old recipe, he first allows them 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 pear brandy, resulting in an alcohol content of around 18% vol.

This is followed by at least 18 months of aging in new acacia barrels and, for the most part, used Sauternes barrels, which allow the BP to mature while imparting the bouquet of great dessert wines without letting the wood dominate.

Due to oxidative aging, the BP loses around 5% of its alcohol and one-eighth of its volume in the barrel. With an alcohol content of around 18% vol., it presents a ripe, lushly sweet pear on the palate, paired with subtle floral notes, harmoniously balanced with the alcohol in the middle, and leaving a long-lasting finish of tart, fruity notes.

Jörg Geiger Manufactory – Dessert Wines and Fruit Brandies

The Jörg Geiger Manufactory is located in the small community of Schlat, eight kilometers southeast of Göppingen in the heart of the Swabian Jura. This cultural landscape, characterized by mountainous forests, juniper heaths, and meadow orchards with fruit trees that are sometimes over 100 years old, is the home of Jörg Geiger and his manufactory.

The youthful-looking Jörg Geiger grew up in his parents' restaurant, the 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father ran a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle – a true rarity made from an old pear variety. The passion for distilling and preserving old varieties was passed down from father to son. Since 1994, Jörg Geiger has continued to run the inn and the fruit distillery. Although he has become famous for his sparkling wine made from the Champagne Brat pear and his non-alcoholic Prisecco, his fruit brandies also deserve attention. Such as these special dessert wines made from fruit grown in Swabian meadow orchards, distilled in-house, and given plenty of rest and time to mature in old wooden barrels.