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Riesling Reserve 2021 - Trimbach
F. E. Trimbach


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

From the most important producer in Alsace!


Why do we love it?

Tropical, lemony and exuberant, Riesling Reserve Trimbach has come to amaze you and it does not even have to try for it. Why? Because if you take the most important producer in Alsace and the most impressive white variety, you just win the jackpot.

The history of the winery began in 1626 and since then 12 generations have passed from the realm. The course of the winery is upward over time and the family has managed to create its own unique signature style of winemaking. What does this mean? It means that what they seek is to make wines gastronomic, elegant and balanced with great aging potential. And the Riesling Reserve Trimbach is one of them. The grapes come from the privately owned vineyards in the Ribeauvillé region and after a very strict selection only the best and perfectly ripened grapes are picked. The wine ages with its fine wine lees for several months before being released. The result has sharp acidity and impressive concentration.

Pair it with oily fish and white meats with complex sauces.









Tastes Like

Riesling Reserve Trimbach has a pale lemon color and intense aromas of lemon, lime, unripe peach, lemon blossom, pineapple and grapefruit.

In the mouth it has high acidity and medium body. Juicy citrus and unripe tropical fruits meet on a mineral background.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13.5%
Variety Riesling
Aromas Lemon, lime, unripe peach, lemon blossom, pineapple, grapefruit
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 8+ years
Closure Cork
Organic No



Pair it with salmon with orange and ginger, pasta al limone, slow roasted pancetta with apples

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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