Is Alsace riesling sweet?
Alsatian rieslings are also bottled as “Vendange Tardive” or late-harvest wines. The grapes are picked several weeks after the rest of the harvest, which means they have correspondingly higher levels of natural sugar. The wines are often (but not always) sweet and invariably richer in taste.
How do I know if my Riesling is dry or sweet?
German labels can be a little confusing, but for a quick way to get a sense of whether a German Riesling is dry or sweet, just check out the alcohol level: the higher the alcohol, the drier the wines; the lower the alcohol, the sweeter. So, if a wine’s alcohol is above, say, 12.5% or 13%, it’s dry.
Is Alsace wine good?
Alsacian wine is all about aromas. Floral and peachy smells fly out of the glass and many of the wines are unctuous enough to pair nicely with savory fowl, like roast quail. Alsace wines give the tingle of brilliant acidity but also offer a rich texture from moderate alcohol (some wines are 14 – 15% ABV).
What kind of wine is Trimbach Riesling made of?
Dating back to 1626, Trimbach is well-known for its Riesling wines. In particular, one made from the small Clos Sainte Hune vineyard, which is c… A sleek, minerally white, with well-cut acidity defining flavors of white peach, pine and preserved lemon, showing a rich hint of passion fruit coulis.
What foods can you eat with Trimbach Riesling?
Riesling can be enjoyed throughout the meal, and also with Alsace specialties, shellfish, seafood, quality fish, sushi/sashimi, white meats in white wine sauces or spices, pork dishes and refined spicy or Asian dishes. Slight reduction still shows on the nose of this wine, but promises freshness.
Who is the owner of Domaine Trimbach in Alsace?
Anne Trimbach is the public face of Domaine Trimbach, which has been producing fine wine in Alsace for almost 400 years. Intensives Bouquet mit Noten von reifem Stein- und Kernobst. Dazu Honig und Lindenblüte.
When do Pierre Trimbach wines come to market?
Trimbach wines are bottled in the spring following the harvest to ensure freshness and fruitiness are exemplified in each of the wines. Pierre’s thirtieth vintage in 2009 is a testament par excellence to his tireless dedication to viticulture and oenology.