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 26 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.
Twelve generations later, the Trimbachs of 2014 – brothers Bernard and Hubert, plus Bernard’s sons, Pierre and Jean – remain true to the philosophy handed down to them by their 19th century ancestor, Frédéric Emile (aka the man who put the “F.E.” into F. E. Trimbach). In stylistic terms, that means wines made in a bone-dry style, strong on structure, longevity and fruit, with unparalleled elegance, balance and food-friendly versatility.
From the zesty freshness of Trimbach Pinot Blanc to the rich opulence of Clos Sainte Hune Riesling – one of the region’s greatest wines – Trimbach offers a pure reflection of the sun-warmed, limestone-dominated vineyards surrounding Ribeauvillé, the medieval town that has been the family’s home for nearly a century.
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.
And then there are the exceptions to the trademark Trimbach “dry” philosophy, the luscious, sumptuous dessert wines under the Vendanges Tardives or Sélection des Grains Nobles labels. Sweet, yes, but remaining true to the Trimbach vision – eschewing the vulgar or obvious in favour of length, depth and finesse.
F. E. Trimbach Pinot Blanc 2010 - this is a versatile wine that sums up the Trimbach style – dry, citrus fruit, bags of personality and lip-smacking freshness. Great with or without food, but if you are going to eat, go local with a tarte flambée or cold charcuterie, or stick to the tried and trusted: shellfish and light appetizers. Alternatively – just pour and enjoy.
F. E. Trimbach Pinot Noir Réserve 2011 – Pinot Noir, but perhaps not as you know it; bright and light, mingling vibrant red fruit and a herby touch. Pinot Noir Alsace style!
Served slightly cool, this is the perfect match for smoked charcuterie and pan-fried duck, but it also has the structure for red meats and mature cheeses.
Riesling Cuvée Frédéric Emile 2007 – a model of understated power and intensity, this is a full-bodied Riesling with great depth and mineral undertones. Rich, ripe and with the acidity to match fine foods. It is robust enough to stand up to local foods such as goose, pork and Alsacien meats – delicious!