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).
In stylistic terms, that means wines that are typically made to a bone-dry template, strong on structure, longevity and fruit, with unparalleled elegance, balance and food-friendly versatility. It’s a style perhaps best summed up by Riesling Cuvée Frédéric Emile: the Trimbach family’s signature wine, bone-dry and tingling with minerality, treading a fine line between powerful intensity and delicate freshness, and built to last for many years.
Very attractive already, quite powerful nose. Full bodied wine with intensity,depth and beautiful mineral flavour. Rich, ripe acidity in the palate. Great personality and finesse.
Delicious with fish, poultry and veal. Great with lobster as well.Traditionally served in Alsace with goose and pork and Alsacian meats.