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Pinot Gris Reserve 2018 - F. E. Trimbach
F. E. Trimbach


  France / Alsace
ADD TO CART At your doorstep in 1 - 3 days

A sensational composition of flavors with the signature of a top winemaker and 92pts from Wine Enthusiast!


Why do we love it?

This effortless wine won us over from the first moment before we even tasted it. When you see Pinot Gris, Alsace, and Trimbach on the same label, you're sure to expect something very good. Aroma harmony, freshness, concentration, and 92pts from Wine Enthusiast, simply confirm it.

The history of the winery began in 1626 and is one of the oldest family wineries in Alsace. Three centuries and 12 generations were long enough for him to establish his unique winemaking style, following a timeless upward trajectory. The family does not deal with ephemeral successes, but pursues the vinification of gastronomic wines, with elegance that stands the test of time.

Alsace is famous for its diverse terroirs and unique microclimates that make it a region for growing a wide variety of grapes. The grapes of the "noble variety" for F.E. Trimbach's Pinot Gris Reserve, sourced from privately owned vineyards in the Ribeauvillé region, have been rigorously selected and vinified with great care. The result is a wine with a distinct character and purity that differentiates it from Pinot Gris grown anywhere else.

A wine of gastronomic level, which is extremely pleasant to drink now, but can age even 10 years after the harvest. And this is the Trimbach effect!









Tastes Like

It has a light golden color. Intense bouquet of aromas of ripe pear, peach, apricot, lemon zest, honey, juicy fruit, cloves, notes of jasmine, and a soft sense of smoke.

In the mouth, it is full and round. Juicy peaches, apricots, green apples, ripe pear, and nutmeg flood the palate, while an interesting soft minerality enhances its complexity. Its acidity gives unrestrained freshness and its aftertaste is long.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Alsace, France
Variety Pinot Gris
Aromas Pear, peach, apricot, lemon zest, honey, clove, jasmine, smoke
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 10 years
Closure Cork
Organic No



Goes well with grilled prawns, buttery salmon, seafood risotto, and poultry with white-fat sauces. The combination with spicy dishes is excellent.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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