Swabian Kir

Swabian Kir apple wine instead of Aligoté, blackcurrant juice instead of liqueur.

Swabian Kir is the name of the sparkling apple wine produced by the Jörg Geiger Manufaktur from cold-fermented apple wine made from heritage varieties and blackcurrant juice. No cassis liqueur in the glass, no sparkling wine, no classic Kir from Burgundy.

Swabian Kir is a sparkling aperitif made from apple wine and blackcurrant juice in a four-to-one ratio, produced at the Manufaktur in Schlat. The name evokes an expectation that it deliberately does not fulfill. A Kir from Dijon is a mixed drink; this one comes ready-mixed from the bottle. Instead of liqueur sweetness, fruit takes center stage.

Blackcurrant in the aroma, apple on the palate

The aroma is dominated by the intense scent of blackcurrant, followed by subtle herbal notes and zesty apple aromas. In the glass, the Kir is a rich red.

The blackcurrant is more aromatic and tart than its red counterpart. The French call it cassis, and it is precisely this berry that is also used in the liqueur of the Burgundian original. Here, it is added to the glass as juice, not as sweet liqueur.

On the palate, it begins with luscious blackcurrant fruit and fresh apple. In the middle, a lively interplay of sweetness and acidity unfolds. Wine connoisseurs call acidity lively and present without being sharp when it is described as lively.

The finish is long, fruity, and marked by the tartness of the blackcurrant. Carbon dioxide is added, making the Kir a sparkling wine by definition. It has less pressure in the bottle than champagne and, accordingly, bubbles more gently.

With around 35 g of residual sugar per liter, Swabian Kir is noticeably sweet and fruity. Anyone expecting a dry aperitif will find it too sweet. In this case, Kir is not the right choice; a dry sparkling wine would be better.

Aperitif, blackcurrant parfait and Linzer Torte

As a Swabian aperitif, the Manufaktur recommends serving Kir on its own, chilled to 8–10 °C and in a champagne glass. An ice cube or a splash of champagne is not necessary. The blend is already perfectly balanced.

For dessert, it pairs well with light dishes made from red fruit, especially blackcurrant parfait. The fruit in the glass and on the plate reflects one another, while the acidity prevents either from becoming too sweet. It also harmonizes with yogurt mousse and raspberries or a pavlova with red berries.

Our tip: Serve Kir with a slice of Linzer Torte, whose filling often consists of blackcurrant jam. It also works well with young goat cheese topped with a little cracked pepper. However, it is less suitable for salty fish or shellfish, as the berry fruit becomes too dominant.

One bottle yields about six 125 ml glasses. This is enough for a small group at a reception.

From bean apple to sparkling wine in two seasons

For Swabian Kir, the Manufaktur uses hand-picked, single-variety heritage apples, slowly and gently cold-fermented. The Manufaktur lists the bean apple on the label. It is an old, tart-forward orchard variety that ripens late and can be stored for a long time.

Single-variety harvesting means that each apple variety is picked and processed separately. This allows the character of individual varieties to be used deliberately, rather than letting everything blend into a mixed must.

During cold fermentation, the yeast works at a low temperature and, accordingly, slowly. The fresh, fruity aromas of the apple are therefore better preserved than with a quick, warm fermentation. The result is a clear, fresh apple wine.

In the following early summer, when the blackcurrants are ripe, the apple wine is blended with fresh blackcurrant juice. There is therefore more than half a year between the apple and berry harvests. The Kir is then carbonated and bottled.

The apple wine comes from Swabian meadow fruit, from registered orchard meadows around Schlat. These meadows are registered in a database whose information is checked by WiesenObst e.V. and ABCERT. According to the Manufaktur, it pays orchard farmers prices above market value so that it is worth their while to care for the high-stemmed trees.

The Manufaktur offers Kir as part of its craft cider range. There, it sits alongside ciders such as the mild craft cider made from apple and wine pear. Kir is the variety in which the berry sets the tone.

A Kir for people who want to taste provenance

The classic Kir owes its name to Félix Kir, a canon and mayor of Dijon. He served Aligoté with crème de cassis to promote two products from his region. Swabian Kir applies this idea to Swabia: apple wine from the orchard meadow instead of Burgundy, berry juice instead of liqueur.

This makes Swabian Kir a conversation starter at an aperitif. It suits guests who know French classics and appreciate a regional alternative. As a gift to accompany a meal with dessert, it brings color and a little story to the table.

Because it is already mixed, it is also suitable for hosts who do not want to stand at the bar. The bottle is brought to the table chilled; no further preparation is needed.

By the way, it is not a Kir Royale, as it lacks champagne and liqueur. Anyone looking for that particular classic will not be satisfied with this Swabian relative. However, anyone looking for a fruity, uncomplicated start to a garden party or winter evening will find it here.

A Kir that knows its Burgundian origins and yet speaks Swabian. Blackcurrant and heritage apple, ready for the first glass of the evening.