Earning a listing for one of your wines at a Michelin-starred restaurant is a proud moment – so what must it be like to be featured by every single three Michelin-starred restaurant in France (that’s 27 in total)? It’s an accolade that reflects the historic excellence and purist vision of F. E. Trimbach, unquestionably one of the great names of Alsace and a family business that can trace its origins all the way back to 1626. Thirteen generations later, brothers Bernard and Hubert, plus Bernard’s sons, Pierre and Jean, and granddaughter Anne – remain true to the philosophy handed down to them by their 19th century ancestor, Frédéric Emile (the man who put the “F.E.” into F. E. Trimbach).
Gewurtztraminer is the fruitiest and the spiciest of the varietals that Trimbach use – it is a unique wine. In Alsace, this grape variety has the potential (this is almost always achieved) to reach the height of perfection.
Sourced from the Trimbach’s family’s own vineyards and from growers with whom the family has long-term relationships. Gewurztraminer is one of Trimbach’s most unique wines. The wine is fermented in temperature-controlled stainless steel and concrete vats. There is no secondary malolactic fermentation in order to maintain as much natural acidity as possible. The wines are released after two years of cellar ageing, when they have the perfect balance of fruit and acidity. The wines are released after two years of cellar ageing, when they have the perfect balance of fruit and acidity.
Its dry personality makes it ideal as an aperitif and it pairs extremely well with specialty cuisine with pronounced flavors. Gewurztraminer is a fine accompaniment for fish or seasoned meats, spicy and exotic dishes, soft cheeses (such as the famous Munster), and a plethora of desserts.
ABV = 14.0%.