wine still
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Trimbach Riesling Cuvee Frederic Emile
Alsace, France
About this product
Cuvee Frederic Emile is Trimbach's second flagship — old-vine Riesling from Geisberg and Osterberg Grand Crus in Ribeauville. Bone dry, intensely mineral, with remarkable aging capacity (15-25 years). The best available alternative to Clos Sainte Hune and dramatically more accessible in volume and price.
The deductive profile Library
noselime, green apple, petrol (with age), flint, white pepper, chalk mineral
palatebone dry, linear, firm acidity, granite mineral, long finish
signatureTrimbach austerity — drier and more linear than most Alsatian Riesling
Service
aging8-20 years
temperature12C
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Open The LibraryThe quality ladder Library
Grand Cru equivalent (Geisberg + Osterberg blend)
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Open The LibraryTasting profile
lime, green apple, petrol (with age), flint, white pepper, chalk mineral
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Pairings
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pork_choucroute
CFF Riesling is the definitive Alsatian wine for Alsatian food. Its acidity cuts the pork fat; its mineral precision contrasts the fermented sauerkraut; its petrol-flint note bridges the smoked charcuterie.
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fish_rich
Cooking trout in Riesling and then drinking Riesling alongside creates a virtuous cycle — the wine's mineral notes are absorbed by the fish, reflected back in the cream sauce.
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seafood
Tarte flambée and Alsace Riesling is the quintessential regional aperitivo pairing: the crème fraîche's acidity and the bacon's salt are structured by Frédéric Émile's mineral acidity
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seafood
Quiche Lorraine's cream-egg-bacon richness requires a wine of mineral acidity to cut through; Frédéric Émile's lime-slate precision is perfectly proportioned for the quiche's richness
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meat_poultry
Baeckeoffe traditionally uses Riesling in the slow-bake; serving Frédéric Émile alongside creates the classic Alsatian food-wine loop; the dish's richness finds perfect counterpart in the wine's acidity
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seafood
Frédéric Emile's richness and petrol notes pair with the onion and smoky lardons of flammekueche; the Alsace hearth pairing
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casual
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food
Frédéric Emile's petrol-mineral character and the earthy Baeckeoffe are Alsace's winter Sunday tradition
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fish_course
Frédéric Émile's mineral depth bridges the sea bass; Alsace Riesling's dry mineral acidity is the classic fish companion
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