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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Due to some grey rot, the bad botrytis, we have selectionned the grapes very carefully when they came to our press room, to avoid the mushroomy flavor which one can detect in numbers of 2006 Alsace wines produced by unskilled or undisciplined wine makers.
The result is a clean and well balanced 2006 Trimbach Gewurztraminer with all its classical fruit and flavors.
Its flavor reminds the lychee and some exotic fruits and it finished dry and spicy, perfectly in the Trimbach style.
Gewurztraminer should be drunk with spicy foods from all around the world; From Chinese cuisine to Indian curries, from sushies to fusion cuisine.It is the only wine able to stand up to spices. One should drink Gewurztraminer with strong cheeses as well, like Munster, Epoisse, or Livarot, as well as blue cheeses like Roquefort, Fourme d'Ambert and Stilton.
Maison Trimbach began in 1626 when Jean Trimbach settled in Riquewihr and established the family wine trade.
Jean-Frederic Trimbach, born in 1811, was appointed Gourmet of Hunawihr, a position designed to protect the quality of wine exports. He transferred the Maison Trimbach business to Hunawihr, where he served as mayor for many years.
Jean-Frederic and his son, Frederic-Emile...Read More About Trimbach
Seventy miles long and two miles wide, Alsace is a beautiful, picturesque region situated along the border of France and Germany, nestled between the Voges Mountains and the Rhine River. These landmarks give Alsace an ideal climate for the white grapes that have become the mainstays of the region. Pinot Noir is also grown, with plantings of the grape increasing with consumer...Read More About Alsace
Spice is Nice
If you've ever smelled a lychee, you'll probably recognize a wine made from
Gewurztraminer. Gewurz, the german term for spice, adequately describes the
aromas and flavors that permeate wines made from the grape. Mostly grown in
and Germany's Pfalz region, Gewurztraminer is not the easiest...Read More About Gewurztraminer
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