Trimbach Riesling Vieilles Vignes 2020

Trimbach Riesling Vieilles Vignes is a full-bodied white wine from Alsace, France, crafted from old-vine Riesling grapes. It presents captivating aromas of citrus zest, white flowers, and stone fruits. On the palate, expect a vibrant acidity, nuanced mineral character, and a long, structured finish that speaks to its old-vine origins.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Full-bodied, Dry
Grape Varietal: Riesling
Tastes Like: Citrus, ripe orchard fruits, floral notes, pronounced minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Alsace
Region: Alsace, France
Terroir: Limestone and clay soils
Aging: Maturation on fine lees to enhance complexity
Serving Temperature: 8–10°C – Best served well-chilled

Trimbach is among the most celebrated producers in Alsace, with a family history in winemaking dating back centuries. Their Riesling Vieilles Vignes exemplifies the house’s dedication to precise, terroir-driven wines, showcasing both depth of flavour and a refreshing, age-worthy structure.

Seafood: Pan-seared salmon or grilled prawns in a citrus marinade.
Poultry: Roast chicken with lemon thyme or duck à l’orange.
Vegetarian: Stir-fried Asian greens with ginger and garlic, or vegetable pad Thai.
Meat: Light pork dishes, such as pork medallions in a white wine and herb sauce.

Münster: A local Alsatian favourite, offering a strong yet complementary flavour contrast.
Comté: Aged and nutty, highlighting the wine’s mineral undertones.
Goat’s Cheese: Tangy and bright, perfect for the wine’s vibrant acidity.
Brie: Soft and buttery, accentuating the wine’s fruit notes.

Coq au Riesling (Chicken in Riesling)

Ingredients:

• 1.5kg chicken pieces (bone-in, skin-on)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200g mushrooms, sliced
• 1 cup Riesling (preferably Trimbach Riesling Vieilles Vignes)
• 1 cup chicken stock
• 1 tbsp plain flour
• 1 sprig fresh thyme
• 2 tbsp cream (optional, for extra richness)
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Heat the butter and olive oil in a large casserole dish or deep skillet over medium-high heat.
2. Season the chicken pieces with salt and pepper, then brown on all sides. Remove the chicken and set aside.
3. In the same dish, sauté onion, garlic, and mushrooms until they begin to soften.
4. Sprinkle in the flour, stir well, and cook for 1 minute. Deglaze the pan with Riesling, scraping up any browned bits.
5. Return the chicken to the dish, add chicken stock and the sprig of thyme. Bring to a simmer, then reduce heat to low.
6. Cover and cook for 30–40 minutes, or until the chicken is tender and cooked through. Stir in cream (if desired) toward the end for added richness.
7. Garnish with chopped parsley, and serve hot alongside crusty bread or mashed potatoes.
8. Pair with a well-chilled glass of Trimbach Riesling Vieilles Vignes for a quintessential Alsatian experience.