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Riesling Cuvee Frederic Emile 2018 - Trimbach

98pts from James Suckling for Alsace's most renowned producer!

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Riesling Cuvee Frederic Emile 2018 - Trimbach
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F. E. Trimbach
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Why do we love it?

Trimbach Riesling Cuvée Frédéric Emile is a must‑have for wine collectors around the world — and the Holy Grail for Riesling lovers. Every vintage earns enviable accolades, with the 2018 receiving an impressive 98 points from both James Suckling and the RP Wine Advocate.

In the early 16th century, a family named Trimbach migrated from Switzerland to Alsace to work in the famous silver mines of Ste‑Marie‑aux‑Mines. Their name would soon become inseparably linked to the region’s viticultural heritage. In 1839, Frédéric Emile Trimbach was born — one of Alsace’s greatest visionaries, who elevated the family estate and placed it firmly on the global wine map.

Trimbach Riesling Cuvée Frédéric Emile is a tribute to his legacy and one of the finest Rieslings you will ever taste. The grapes come exclusively from the Grands Crus Geisberg and Osterberg, where the average vine age is 45 years. Low yields, distinctive soils and meticulous winemaking give the wine a unique personality, extraordinary concentration and pristine fruit purity.

It is no coincidence that this is considered one of the greatest Rieslings in the world.

Tastes Like

Τrimbach Riesling Cuvée Frédéric Emile opens with intense aromas of mango, peach compote, lemon, mandarin, lemon blossom and wet stone.

On the palate, it shows rich, full body and razor‑sharp acidity. Notes of lemon leaf, lime, mirabelle plum, white peach, honeysuckle and mineral nuances weave together into a harmonious and deeply complex whole.

Aroma
Body
Acidity
Aromas
Lemon, lime, unripe peach, lemon blossom, herbs, nuts
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13.5%
Origin Alsace, France
Variety Riesling
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 10-20 years
Closure Cork
Organic No
F. E. Trimbach

The Trimbach family vineyards are located in Alsace, France, with a winemaking legacy that dates back to 1626. Now in its 13th generation, the family continues to uphold tradition, having established the estate as one of the region’s most esteemed producers. Guided by a philosophy of balance, Trimbach focuses primarily on white wines especially Riesling sourced from vineyards now cultivated using organic practices. Its iconic labels have earned international acclaim and are considered benchmarks for Alsatian wine.

PAIR IT

Pair it with oven‑roasted pork belly with green apples, tortelli filled with salmon, cream and caviar, or a Meunière-style Dover sole.

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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F. E. Trimbach

Riesling Cuvee Frederic Emile 2018 - Trimbach

€88.10
Aroma
Body
Acidity
Aromas
Lemon, lime, unripe peach, lemon blossom, herbs, nuts

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