While his brother made Trimbach’s gorgeous Riesling Hubert traveled the world to build a market for them the sales director of his family’s winery in Alsace for more than 50 years Today Maison Trimbach is a well-known and venerated name from France’s northeastern Alsace region But that wasn’t the case when Hubert joined his older brother Bernard The estate struggled following World War II largely due to the premature death of Bernard and Hubert’s father Bernard was quietly making outstanding wines in a classic, dry Alsatian style and Hubert proved to be the man to market them Hubert was the perfect complement to his reserved brother and an ideal salesman putting Trimbach wines in front of managers sommeliers and guests in the world’s finest hotels and restaurants “One of Hubert’s tricks was to travel with the smallest possible luggage because he did not want to lose time at baggage claim in order to visit as many customers as possible,” said Jean Trimbach “He was very close to many Alsatian top chefs in the U.S.A. who developed their businesses in the 1980s and ‘90s and who were the greatest Trimbach ambassadors At [a] time [when] Alsace wines were unknown in the USA Hubert wanted to convince everyone that a top Riesling or Pinot Gris could match fine foods as well as any other wine.” Established in 1626, Trimbach is now helmed by the 12th generation, Bernard’s sons Pierre and Jean. But both Hubert and Bernard remained active at the winery long after Pierre took over winemaking and Jean took on sales. The 13th generation, Pierre’s daughters Anne and Frederique and Jean’s children Julien and Pauline, have also joined the estate With 150 acres of vineyards in the Alsace region and the winery in Ribeauvillé Trimbach is best-known for its Riesling Clos Ste.-Hune made from a vineyard plot located within the Rosacker grand cru Trimbach has released an impressive range of bottlings from four grand cru sites: Schlossberg Stay on top of important wine stories with Wine Spectator's free Breaking News Alerts. Consumers got the chance to taste dozens of outstanding wines in Chicago, with upcoming … The owner of Stoller and Chehalem wineries was devoted to the future of Willamette Valley … Inside the first U.S. location of the French luxury retailer, guests can enjoy fine wine at … Phase one of the Viticulture and Winery Technology program’s new home, funded by a $10 … The Tuscan wine company has purchased a minority stake in Tenute delle Terre Nere; De … While the White House has paused tariffs on foreign wines at 10 percent for now, the trade … Don’t miss the latest drinks industry news and insights Sign up for our award-winning newsletters and get insider intel and trends delivered to your inbox every week Maison Trimbach wines have steadily advanced the status of the wines of Alsace by focusing on exceptional vineyard sites the 13th generation of Trimbachs is stewarding the family legacy into the modern era with fresh labels and a renewed focus on organics Few wineries have a legacy that can match Trimbach: Since its founding in 1626 the Trimbach family has steadily advanced the status of the wines of Alsace specifically by focusing on exceptional vineyard sites the Trimbachs were already tending the precious Riesling vines that would become the Geisberg and Osterberg Grands Crus centuries before the region’s Grand Cru system was officially approved in 1975 These famed plots lie directly behind the Trimbach winery in Ribeauvillé and form the backbone for the estate’s flagship wine Named for the Trimbach ancestor who helped establish the winegrowers and merchants’ collective in Alsace in the 19th century the wine has become a highly sought-after emblem of Alsace terroir the 13th generation of Trimbachs is re-introducing this flagship wine to contemporary wine lovers with a new label and shortened name “A wine label is the first message we give to a potential Trimbach lover,” explains Anne Trimbach of the estate’s decision to redesign their iconic golden labels the family eliminated the word “cuvée” to reduce confusion since the wine is not a blend Though the wine technically comes from two Grand Cru sources the Riesling vines behind Frédéric Emile exist in a single plot that straddles the border between the Osterberg and Giesberg Grands Crus Trimbach is the third largest owner of Grands Cru vineyards in Alsace While Grands Crus in Alsace represent four percent of total production Trimbach’s Grands Crus represent approximately 30 percent of their total production The winery produces Grand Cru wines from the prestigious Geisburg the iconic Clos Ste Hune Vineyard from the Rosacker Grand Cru in Hunawihr Each wine evokes complex and nuanced notions of terroir channeling the unique geology and climatic influences that permeate the dry climate of Alsace The 13the generation includes future winemaker Julien who works under his uncle and current Trimback winemaker Pierre The Trimbach family remains committed to upholding their legacy by preserving these spectacular vineyards “We have never used insecticides and pesticides,” says Anne of Trimbach’s sustainable history “The next logical step was to become organic.”  The family began the official conversion to certified organic farming in 2008 with their prestigious Clos Ste installing nesting boxes for beneficial birds and employing sheep throughout the vineyards all Trimbach wines will have a certified organic seal on the label beginning in 2023 “I have always said I would rather eat a non-treated apple than an apple treated 26 times a year,” says Anne We also want to drink organic and healthy—and treat our vineyards in the best possible way.” Learn more about how Provi simplifies the complex process of ordering and promoting wholesale alcohol between buyers SevenFifty Daily is an award-winning online magazine about the business and culture of the beverage alcohol industry covering all three tiers of the alcohol industry ShareSaveCommentLifestyleSpiritsTrimbach—The Brilliance Of RieslingByTom Hyland Forbes contributors publish independent expert analyses and insights Tom Hyland writes about wine (and sometimes) food from Europe and US Every wine region has numerous estates that define what their wines and territory are all about; these producers show us the true potential of what can be accomplished on a yearly basis While there are many estates that craft distinguished wines most years a few wineries always seem to rise to the top Trimbach is one of those producers that define greatness for the region’s viticultural offerings and tasted though several different examples of Riesling ranging from the classic version to the Reserve the famed Cuvée Frédéric Emile and to top things off truly one of the most magnificent examples of Riesling produced anywhere in the world While Trimbach produces a typical Alsatian lineup of other varietals it is Riesling that has forged their identity as an iconic I mentioned to Trimbach that many critics are certain in their belief that Riesling is the finest white wine produced today and one that has been unparalleled for more than a century “Riesling is definitely the best white wine in the world like Sélection de Grains Nobles or TBA (a late harvest Riesling fully respects and reflects the terroir.” Trimbach comments that when it comes to Alsace and there is little or no oak aging; facts that promote the grape’s identity he notes that there are important differences in the sources for Riesling as there are hundreds of sites in Alsace planted to Riesling ranging from very good quality up to the Grand Cru vineyards that are rated as the source of the finest grapes “we have to take into consideration the quality I tasted seven examples of the winery’s Rieslings during my meeting with Trimbach Riesling 2020 - Trimbach calls this the winery’s classic Riesling - “this is what we produce most of and this is the Riesling we sell all over the world.” He compares it to a non-vintage Champagne; “When Pol Roger Louis Roederer and so on come out with a non-vintage Trimbach noted the lovely color for this wine as he labeled 2020 a “ripe vintage.” He also commented that despite the warm weather “It’s all about what a classic Riesling should taste like from our little region Medium-bodied with good acidity and persistence and a dry well-balanced finish with delicious Riesling notes Riesling Réserve 2021 - Trimbach noted this is the next wine for the estate on the quality pyramid; this is made primarily from vines that are 45-65 years old; “we have very good Trimbach mentioned that 2021 was a ripe vintage as well “I have to confess that 2021 was not an easy vintage because of the rains and development of mildew.” He noted that the winery lost only 30% of the crop; only 30% as he says that some of his colleagues lost 80%-85% of their crop in 2021 Trimbach noted that this wine sells very well in restaurants in France because “people recognize the quality of the wine and its value.” lovely complexity and beautiful varietal purity Riesling Vielles Vignes 2019 - Literally meaning “old vines,’ Vielles Vignes was first produced at Trimbach in 2009; the wine contains old vines from a vineyard that was rented from a nearby convent as well as fruit from the Grand Cru Geisberg; Geisberg is one of 51 vineyards in Alsace that have awarded the highest quality designation of Grand Cru Trimbach noted that the definition of old vines in Alsace is 30 years; for this wine the fruit is from vines that are 70 years old He believes this wine is Grand Cru quality excellent persistence and a lengthy finish with layers of fruit; this will drink well for 10-12 years Riesling Cuvée Frédéric Emile 2016 / 2015 / 2014 - We tasted three vintages of this wine this is a blend of grapes from two Grand Cru sites The average age of these vines are 45 years Trimbach notes that this wine was the personal vision of his father Bernard as a “grand vin.” Originally named Grand Reserve this was a term that was forbidden in Alsace in 1967 so the name of the wine was changed to Frédéric Emile in honor of the eponymous individual who in Jean Trimbach’s words “made Trimbach internationally known in 1898 when he won the best award at the international wine fair in Brussels.” Excellent persistence; light nuttiness in the finish 2015 – The 2015 is the current release of this wine; it was released after the 2016 vintage The color is very deep golden yellow; the aromas are of yellow peach There is a light note of minerality in the finish There is very good acidity and excellent ripeness; this is a hedonistic wine Hune 2017 (tasted from magnum) – First produced in 1919 one of the most remarkable and celebrated dry Rieslings made anywhere in the world The grapes are exclusively from the Grand Cru Rosacker in Hunawihr; the vines are currently more than 50 years old “You have all of what Riesling is about in terms of mouthfeel the vibrancy – the terroir is definitely here,” states Trimbach He notes that of the 30 three-star Michelin restaurants in France he thinks the 2017 is one of our very finest,” Trimbach states That is exceptional praise for a one-of-a-kind wine that almost defies description - what a pleasure to try this wine the finest dry Riesling I have ever tasted exceptional persistence - the finish seemingly goes on forever - and is beautifully structured This is a wine of great breeding and class; the wine explodes in your mouth This will drink well for at least another 15-25 years I asked Trimbach about the younger generation and how they approach Riesling Is this a successful market for the winery I’m always amazed when they taste this wine (Clos St They don’t expect a wine with such dryness So I think for young people we are on the right track.” Burial and Cremation in Asherville and Arden NC Add a Memory to the Timeline Sign the Guestbook Send Flowers Memorial Tree Plantings Kathleen was the daughter of the late Edward and Alice (Daley) Rahill Kathleen’s legacy includes seven children: Karen TN; 19 grandchildren; and soon to be 23 great-grandchildren Kathleen graduated from Mercyhurst College in 1950 with a double major in biology and chemistry the family was transferred every two to three years During the frequent moves with seven children Kathleen became a master at the relocation process Kathleen and Joe retired to Florida where she enjoyed playing contract bridge (for which she had attained Master status) her favorite modes of transportation were her motorcycle and her red Nissan 240SX sports car and mittens are still being worn today by her great-grandchildren Patrick Sheedy of Blessed Trinity Catholic Church Kathleen’s family will receive friends at the funeral home following the service Groce Funeral Home - Patton Ave.1401 Patton Ave.Asheville, NC 28806(828)252-3535http://www.grocefuneralhome.com Text Me the Address Show Location on Map but even with all those years I know they were not enough for those who held Kathleen so dear to their hearts May you find comfort in knowing that death was never God’s plan (Gen.1:28; Rom.5:12) and one day death will be no more as (Rev.21:4) loved ones will be resurrected (Acts 24:15) with the hope of life forever in paradise Cherish the hope and your beloved mother’s memories Always had so much fun and many great adventures whenever I visited My love and prayers to the family during this time I didn’t get to see Kathleen often (she is my dad but when I did she always impressed me as being fun vivacious and more than capable of handling the four male cousins and her brother What an inspirational life Kathleen led – a bright shining star – I know you will miss her and I know you will some day be reunited with her Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" XThe accessibility of our website is taken very seriously We strive to meet WCAG 2.1 AA Web Accessibility standards by routinely evaluating our website using automated evaluation tools and manual testing when required As content changes we review and correct issues and are responsive to our users needs please report them so they may be corrected in a timely manner Report a Problem Link IconCopy linkFacebook LogoShare on FacebookXShare on XEmailShare via EmailLink copied to clipboardThis spectacular Riesling is dry Riesling is often associated with sweet wine Are you looking for a ferociously dry white wine that will make your palate sit up and take notice One whose piercing scent and lingering finish will shine a spotlight on your food and make (almost) anything you serve taste better than it did a moment before bone-dry riesling from one of the very best vintners of Alsace in northern France riesling is often pigeonholed as a sweet wine – particularly when it comes in the tall fluted bottles associated with German wines This happens in part because so few other grapes can make sweet wines as well as riesling can but this has led American wine drinkers to overlook and undervalue dry Rieslings This is an injustice of the highest order since riesling is by any measure one of the top five wine grapes of all time and most of its very finest wines are not at all sweet Alsace is a small region of northeastern France that is home to the city of Strasbourg and famous for its cool-climate wines which serves as the modern frontier between France and Germany and the Vosges mountains to the west that separate Alsace from neighboring Lorraine the region has been hotly contested territory for over 500 years which explains the region’s blend of German and French cultural heritage Vintners in Alsace cultivate a similar palette of wine grapes as those found in Germany They also bring a distinctively French approach to their winemaking that prioritizes food-flattering traits over succulence on first sip the result is a midweight white wine of laser-like intensity and a near crystalline sharpness and resonance on the palate that makes the mouth water instantly and needs salty foods to taste its best Its stony minerality of scent and flavors of tart apples and white tea will please fans of white Burgundy and albariño but is likely to prove disappointing for anyone looking for a simplistic Berkley Fine Wine & Spirits in Clarksboro www.berkleyfinewine.com/ words: There are certain grapes that I rarely gravitate toward It’s not that I staunchly oppose them; it’s just that there are so many other grapes out there and I maybe haven’t had the best experiences in the past with all of them Despite the fact that Pinot Gris, a.k.a. Pinot Grigio in Italy it will never be my first pick from a shelf or wine list That’s why tastings are such great assets: They force me to taste wines I wouldn’t normally reach for such as the Trimbach Pinot Gris Reserve 2014 Pinot Gris and Pinot Grigio mirror Syrah and Shiraz in that, while technically each pair refers to the same grape variety, each name typically refers to a very different style of wine. A Pinot Grigio wine will generally be dry and straightforward, with moderate acidity and body along with clean save for a few excellent versions hiding in the hills of Friuli and the high altitudes of Alto Adige This sub-$20 bottling from one of Alsace’s longest-lived producers is approachable yet plentiful in flavor, with soft aromas of apple blossom, fleshy peach, and Meyer lemon, with a slightly rocky undertone. It’s dry but has just a touch of residual sugar making the fruit flavors burst onto the palate There is more of an apple pie-like spice present on the palate what was the earliest experience you can recall with wine my sister and I were basically playing at the winery all the time We were jumping from one bucket to another running around the presses during harvests crushing Pinot Noir with our father Pierre when sometimes we needed to but I know I did not really like it when I was young I could put a finger in the glass and taste but it's more around 12 or 13 that I could have a real sip Did you decide to become a spokesperson for your family's wines or was the decision made for you I have known that forever. I've been one of the only among my friends who has always known what to do. I think it was made for my character: I like to be with people, to talk and to share what we do here in Alsace I don't like office work that much and I like to travel How much of your production is made up of this variety Half of our production is Riesling then comes Gewürztraminer around 15 percent and Pinot Gris around 12 percent Let’s talk about your two most famous examples of Riesling the Cuvée Frédéric Émile and the Clos Sainte Hune Tell us briefly about the characteristics of each wine The Cuvée Frédéric Émile is from two Grand Cru vineyards, Geisberg and Osterberg, that are adjacent to the winery. The Clos Sainte Hune is from the Rosacker Grand Cru in the town of Hunawihr This vineyard is a very well-known place for producing great wines We have had this plot in the family for 200 years now; it is one of the oldest plots we have [the viticultural roots of the Trimbach family date back to 1626] Trimbach | Trimbach's famous Rieslings selections It is a perfect site for Riesling; 90 percent of the soil is Mushcelkalk – fossil-flecked limestone The Aubure valley the vineyard sits in is very windy averaging about 50 years and they produce small yields We farm at about 45 hectoliters per hectare (three tons per acre) which is less than the maximum of 55 hectoliters that is allowed Describe the difference between the wines in a sentence The difference between the two wines is that Frédéric Émile is maybe a Mercedes and Clos Sainte Hune is more of a Ferrari Both wines are quite rich and powerful and need several years of aging I notice that you wait a few years before releasing these wines to the market When my grandfather and great-uncle took over the winery in the late 1950s they were the ones who decided we should have a gap They decided to keep them as long as they could so otherwise 2012 and 2013 would be way too tight and not displaying that much So we decided that we should do that job for our customers and they should wait two or three more years to drink it because Cuvée Frédéric Émile is at the top when it reaches eight to 10 years of age; the same with Clos Sainte Hune Are there consumers that prefer one or the other because we show mostly Frédéric Émile as we have only have 8000 bottles of Clos Sainte Hune in a vintage I can talk more about Frédéric Émile and get feedback on this wine I think people who love dry wines love the Clos Sainte Hune; they love it because it’s so complex I think that people who love Frédéric Émile and Clos Sainte Hune are not the same Clos Sainte Hune lovers are collectors who want to wait to drink their bottles What would you recommend for food pairings with the two wines a beautiful noble fish like a sole or sea bass I would go with a beautiful fish with Frédéric Émile I would go with sweetbreads or something with a bit more richness to it It doesn’t go with every type of food Frédéric Émile can also go with a choucroute from Alsace Clos Sainte Hune is too powerful for choucroute Recently we had a 2005 Clos Sainte Hune with a wild sea bass with cream and gnocchi perhaps just a beautiful sole with butter – heaven Trimbach | The Hunawihr church with Trimbach's Clos Sainte Hune vineyard Have you noticed a renaissance for Riesling I have a feeling that people are more and more interested in Riesling It needs to be better understood. I talked with Jancis Robinson and she told me that she has been struggling for 20 years to tell people that Riesling is the most magical white variety in the world What other countries produce Riesling that you like When I went to ProWein a few years back, I tried German and Australian Rieslings and I totally fell in love with them. I didn’t exactly know the difference between Pfalz and Rheingau I don’t like it when there is unusual sweetness but the acidity has to be there to balance the wine Josmeyer is my second-favorite producer of Alsatian Riesling but they make very good Riesling. Albert Mann whites – the Rieslings are usually very nice I like the drier style myself – this is very personal Our latest update from the Bordeaux En Primeur front line features dry and sweet whites and a curious red Graves vintage The latest sales figures are bad news for producers hoping high-end wines will get them through these tough economic times It's all about music as much as wine as we round up this week's news from the wine world We conclude our search for the world's most sought-after wines with our overall top 10 Joe Biden might not be in the White House any more but his influence is still being felt at one crucial committee The science keep piling up: wine is good for your health Bordeaux En Primeur's Uncertain Start The En Primeur campaign for the 2024 Bordeaux wines has taken its first Ever wished you could hypnotize your friends into drinking better wine As traditional wine markets tighten and contract perhaps it's time to look at a previously overlooked wine market the death of Pope Francis was more than just another world leader's passing — An 18-year-old Mooresville man was arrested for his possible involvement and possession of child pornography The Mooresville Police Department received information from the National Center for Missing and Exploited Children concerning a Mooresville resident possibly being involved with child porn MPD Detective Lawing began an investigation Lawing interviewed the suspect and conducted forensic examinations of the suspect’s electronic devices which revealed evidence of his involvement and possession of child pornography Detectives then identified and arrested the suspect as a result of their continued investigation Trimbach is charged with 16 counts of third degree sexual exploitation of a minor and two counts of second degree sexual exploitation of a minor for his involvement in this case Police arrested Trimbach and placed him in the Iredell County Detention Center under a $150,000 secured bond The Mooresville Police Department would like to thank the National Center for Missing and Exploited Children and the Department of Homeland Security Investigations for their assistance in this case If you have information concerning this case please contact the Mooresville Police Department or Detective Lawing at 704-664-3311 Lettie Teague discovers that Alsace is full of charm—and full of controversy about whether the wines are too sweet New York-based Lettie Teague is a multiple James Beard Award-winning writer and author of three books on wine She served as the wine editor at Food & Wine for over a decade before joining The Wall Street Journal where she currently writes two weekly columns "On Wine" and "Uncorking the City." words: Let’s get one thing out of the way right from the start: This is a dry Riesling. And if you’re one of those people who think of Riesling as only a sweet (or sweeter) wine, this one from a top producer in France’s Alsace region will instantly correct that impression are among the world’s most celebrated white wines — but that’s another story.) we focus on Trimbach’s outstanding and widely available 2019 dry Riesling which is simply labeled “Riesling” on the bottle versatile white wine that will pair well with so many foods from roast chicken to broiled flounder to sushi and spicy Thai and Chinese dishes — in other words a good bottle to have on hand as a go-to white The wine, which you’ll find for around $20, is a reminder of the quality and value of Alsace, a relatively small region bordering Germany that produces some magnificent wines — mainly whites but also some really good Pinot Noirs. In Trimbach’s case, that’s not surprising when you consider that the family has been in the wine business for almost four centuries. If you’ve had any hesitation about Riesling, this one will change your thinking. Daily news, insight and opinion from the world of restaurants 03-Apr-2025 Last updated on 03-Apr-2025 at 10:22 GMT Tell us about the moment you first became interested in wine Over the course of your career, have you had any wine-related disasters? I did have one memorable mishap while working as a bartender in Glasgow. I managed to spill a glass of red wine on a gentleman wearing a white Lambretta t-shirt. To make matters worse, he was on his way to a show that evening, so as you can imagine, he wasn’t exactly thrilled. Thankfully, the management team handled the situation brilliantly, making sure the guest was taken care of and, just as importantly, reassuring me that mistakes happen. Name your top three restaurant wine lists Askham Hall (in Cumbria); Unalome by Graeme Cheevers (in Glasgow); and Claridge’s Restaurant (in London). Who do you most respect in the wine world? Any winemaker deserves immense respect for their dedication and commitment. Right now, two producers I particularly admire are Trimbach and Ken Forrester, both for their consistency and the incredible wines they produce. Closer to home, Charlotte Gordon (of Moët Hennessy UK) stands out. We bonded instantly over wine when we first met and have remained friends ever since. I truly admire her passion; especially for Champagne. What’s the most interesting wine you’ve come across recently? I had the pleasure of attending a paulée event with Greg Lambrecht of Coravin. We blind tasted my favourite grape, Cabernet Franc, but this was from the Nagano prefecture of Japan. I have had the pleasure of trying lots of Asian wines, but this was something else. What are the three most overused tasting notes? What’s the best value wine on your list at the moment? Bear with me on this one, but in terms of outright value, I’d say our Vosne-Romanée 1er Cru Duvault-Blochet, Domaine de la Romanée-Conti, 2019. Thanks to a special agreement, we’re able to list it at (if not slightly below), its retail price. What is your ultimate food and drink match? I recently had a match that I can’t stop thinking about. While in Argentina, I had the pleasure of enjoying Asado. As you would expect, it was served with several different reds. However, the standout pairing with the barbecued beef was actually a 2003 Catena Chardonnay. The richness and complexity of the wine perfectly complemented the smoky, savoury flavours of the meat. What is your pet hate when it comes to wine service in other restaurants? Lectures. For me, wine service is about the experience, not the textbook details. I love hearing the story behind the wine; the passion of the producer, the history of the vineyard, or the uniqueness of a particular cuvée. But when someone starts listing off generic details about the label or goes into too much detail about a vintage, it can feel more like a lecture than a conversation. It’s almost impossible to pick just one favourite, but the producer I always find myself coming back to is Trimbach. I have a real love for Riesling, and for me, Frederic Emile and Clos Saint Hune are two of the best examples of Riesling in the world. As a sommelier, what question do you most get asked by customers? “Did I train to become a sommelier?” “What qualifications do I have?” “Where did I learn all this?” Many guests are surprised to hear that I’ve only ever lived and worked in Scotland. Which wine producing region or country is underrated at the moment? Bizarrely, I would say South Africa. While it’s well-known, it’s often still associated with mass production and supermarket wines. The quality South Africa produces, along with the incredible variety of wines, is truly underrated. It’s your last meal and you can have a bottle of any wine in the world. What is it and why? Well, they always say you should go out with a bang, so it would definitely be Champagne. And for anyone who knows me, it’s no surprise that I’d choose Dom Pérignon. If I had to pick one, it would be the Oenothèque 1996. It’s the pinnacle of Dom Pérignon; 1996 was an exceptional Champagne vintage, and, on a personal note, it’s also my vintage, which makes it even more special. Uncorked: Richard Gladwin 27-Mar-2025By Joe LutrarioThe restaurateur behind the five-strong Local & Wild group on Coudoulet de Beaucastel, his family’s own Nutbourne Vineyard in West Sussex and falling into a tank of Pinot Noir. Uncorked: Rebecca Lewis20-Mar-2025By Joe LutrarioThe general manager of Bristol restaurant Dongnae on Domaine Labet’s Savagnin, pairing Korean fried chicken with Champagne and the scourge of stemless wine glasses. Uncorked: Merlin Ramos13-Mar-2025By Joe LutrarioThe head sommelier at London’s Kioku by Endo on Sicily’s Vini Eudes, Palo Cortado and getting introduced to the wine world by his grandfather. Whet your appetite with beers from the European UnionPaid for and content provided by European Union Lost Revenue from Downtime: How It Cripples Your Delivery App Visibility and SalesPaid for and content provided by Deliverect Staffing costs rising — how smart hiring solutions are helping UK restaurantsPaid for and content provided by YoungOnes Link IconCopy linkFacebook LogoShare on FacebookXShare on XEmailShare via EmailLink copied to clipboardA deceptively simple and crisp pinot blancIf you didn't see the bottle you might think you're drinking a much pricier white Burgundy Alsace is a picturesque region on France’s eastern border whose wines reflect both French and German cultural influences in ways that can be rather confusing for American wine drinkers looks German due to its bottle and may scare off potential customers who associate this tall fluted shape with lightly sweet German rieslings this Alsace pinot blanc tastes decidedly dry and distinctively French One reason why the territory once known as the Elsass region of Germany and now known as the Alsace region of France has long been contested between the two nations is that it is a virtual Garden of Eden for fruit growers and makes truly exceptional white wines This narrow strip of land along the western bank of the Rhine river falls under the rain shadow of the Vosges mountains which creates unusually warm and dry growing conditions for the region’s northerly latitude With gentle slopes that face the rising sun the vineyards of Alsace produce grapes that consistently achieve a pleasing balance of ripe orchard fruit flavors and refreshing acidity Alsace is most famous for its rieslings and gewurztraminers but the region’s most planted grape is pinot blanc a green-skinned relation of pinot noir and pinot gris makes some of the finest wines of Alsace with a tireless dedication to vinifying their wines to complete dryness where all grape sugar is converted into alcohol during fermentation This pinot blanc is their most affordable offering and deceptively simple Inviting scents of yellow apples and white peaches lead into an understated and elegant wine of brisk refreshment with a long and cleansing finish that is marvelous with shellfish If you hadn’t seen its graceful German-style bottle you might think you’re drinking a pricier white Burgundy Sale price through June 30 - regularly $20.79 My must-have ingredient is preserved lemons What’s your favorite wine and food pairing right now I am loving the last bits of rosé with simple crudos and ceviches I am madly in love with the Trimbach Muscat and the Loimer Grüner Veltliner.  I love pairing either with mussels as I am almost certain it runs through my veins because of their traditional shape and characteristics that show off the wine best At home I like to present [wine] the same way What’s the best piece of cooking advice you’ve ever been given The best advice I have ever gotten is to never look further than the dish I am cooking and to make sure the dish is a representation of what I would want to eat Jessie Agnew and Austin Trimbach were married at Chico Hot Springs Resort in Pray The bride is the daughter of Dan and Val Agnew of Great Falls The groom is the son of Bob and Barb Trimbach of Bozeman Both the bride and groom graduated from Montana State University with Bachelors of Science degrees in Business and Austin is the founder and manager of Trimbach Builders Andrew Jefford salutes a region facing - and embracing - change After last week’s jaunt around Burgundy, I accompanied students on a five-day tour through Alsace Here are some words I never thought I’d hear – at least at this famous address in Ribeauvillé “I’m speaking a lot about Grand Cru,” said Anne Trimbach “It’s the way to go to understand the beauty of Alsace We have such a diversity of soils and it’s the best way to understand that.”  And Premier Cru Dial back a decade and a half; I was sitting across the table from her great-uncle Hubert “There is not enough discipline; yields are too high; quality is questionable; prices are ridiculous and criminal …  This is a political time-bomb still with us; he’s in the office every week “the older generation gets more mellow; he accepted it well My father worked on him for a few years.” Ah …  Anne’s father is Pierre Trimbach the company’s winemaker; it turns out he had been a secret enthusiast for many years nursing a dream of a collection of Grand Cru Rieslings “We never do a revolution here,” smiled Anne “We just evolve.”  There is indeed now a Trimbach Grand Cru Collection featuring the company’s new purchases in Schlossberg and Geisberg; I wouldn’t bet against Clos St Hune (from Rosacker) joining them one day though there are publically no plans for this as yet It’s a rout: fellow long-term refusniks Hugel and Léon Beyer are moving in the same direction Hugel has its Grossi Laüe series (the equivalent of ‘Grand Cru’ in Alsatian dialect) while its Schoenenbourg wines have been submitted for Grand Cru approval from 2015; while Marc Beyer said that his company also intended to use Grand Cru in future where relevant I applaud the fact that the region’s merchant grandees are finally getting behind the Grand Cru system for their domain wines They will benefit; the system will flourish … and economics will dictate that a hierarchy of Grands Crus and Grand Cru producers will take shape Thus the market will meet the challenge that the legislators dodged Anne Trimbach also pointed out how much more motivated and engaged young vineyard workers are in Alsace today compared to a decade or two ago when such labour was “just a job” nuance and an understanding of site represented by the Grand Cru system has something to do with this The obligatory labelling of dry Alsace wines as ‘Sec’ is on its way I asked Marc Beyer (who says he produces fine dry Alsace wines “for the gastronomy orchestra”) if he was happy about this Alsace wine should be dry.”  This was also what Marc Hugel had in mind when he called the coming scheme “a joke” last year When I asked producers if they were thinking of using these other terms which was felt to sound vaguely pejorative Admittedly the best solution of all would have been to adopt an ‘index’ scale to indicate relative sweetness graphically as used by Zind-Humbrecht and others – but this proved too complex Thanks to Decanter’s Alsace specialist Thierry Meyer my students and I had the chance to enjoy a dinner of older Alsace wines at the exceptional Taverne Alsacienne in Ingersheim The wines came in part from Thierry’s own L’Oenothèque Alsace and partly from the local Confrérie de St Etienne There were some stars (notably a graceful and limpid 1983 Cuvée Frédéric Emile from Trimbach a meaty and balsam-like 1971 Tokay Réserve Exceptionnelle from Kuentz-Bas and a truly Tokaji-like 1990 Riesling Clos St Landelin Sélection des Grains Nobles from René Muré) but the manifold failings of cork suppliers between 1960 and 1990 cost us dearly with five corked bottles out of 18 and others oxidatively spoiled There has been some movement on closures in Alsace: both the Barthelmé brothers at Albert Mann and the Blanck cousins at Paul Blanck use screwcaps for some of their range as do co-ops like Beblenheim and Marc Hugel says that his decision to switch to Diam corks was “the most clever decision I took in my life … The nightmare is now behind us.” Edelzwicker and Gentil wines would be best bottled under screwcap The evolution of these Alsace whites in time refinement and modulation of their fruit characters and their intricate fruit perfumes: such wines benefit most from the fruit-and-scent preservation which screwcap delivers I’d chose Diam corks for the texturally richer (and sometimes frankly tannic) Pinot Gris and Gewürztraminer where the developmental trajectory is closer to that of the classic oaked white: a broadening of flavour and a metamorphosis of fruit towards vinosity and structural power reliable cork favours this kind of evolution Pinot production in Alsace remains a secondary specialism (around 10% of Alsace production is red) but several producers mentioned how climate change is making ambitious Pinot production increasingly viable broke new barriers for Alsace’s Pinot Noir producers 2015 is the vintage to start: here are a couple of notes followed by a selection of the rest of the week’s outstanding bottles Only the third vintage of the Comtes d’Eguisheim Pinot produced (after 2003 and 2009) billowing fresh-fruit scents with vivacious redcurrant and smoky cherry on the palate: structured a complete success (and made with 100% whole bunch and made with 50 per cent whole bunch material in this vintage with dense red fruits and plenty of meaty richness structured and vivid: more Gevrey in style than Chambolle I’ve never tasted a better Alsace Pinot Noir than this and a scything palate packed with bracing limey fruit Philippe Blanck also showed us the 2008 to illustrate some of the ageing potential of this wine The aromas had modulated to talc and orange flower Jean Boxler’s 2015 wines maintain his dauntingly high standards from a small parcel containing old vines planted after 1945 complexity and energy: almost explosive in the mouth It is both opulent and vivacious: a typically Alsatian combination but rarely realised with the drama and clarity of expression that you find here White-green in colour; orchard fruits and spring woodland scents; pure The proof that co-operatives can make excellent Grand Cru wines with unusually vivid acidity to balance out the 37 g/l of sugar; a saline edge; then a long Grand wine from the region’s most astonishing single site A richly dry Gewurz based on fruit from from Muhlfurst (this Hunawihr vineyard close to Rosacker is rumoured to be in pole position for Premier Cru status) and Rosacker itself: elegant fine-lined and almost minty fresh in scent creamy flavours which merely hint at rose petal Proof that fine Gewurztraminer can be restrained and elegant gently sloping Hunawihr hillside vineyard with no wall around it and no church at the top of the hill (the famous label The scents are quiet but evocative: an apple orchard; wet stones with the apple here modulating towards apricot supremely drinkable as well as intellectually satisfying There is no ‘simple’ Alsace wine which is harder to make well than Muscat The Weinbach version (a blend of 70 per cent Ottonel with 30 per cent Muscat d’Alsace) is deftly exemplary with admirable freshness and purity of scent and with pristine Muscat is the wine which perfectly illustrates the northern side of Alsace’s nature (compared to the region’s exotic ‘sotherners’: Pinot Gris and Gewurztraminer – at which A brilliant dry Pinot Gris (just 6.9 /l residual sugar) which shows how this variety in Alsace can acquire the density and force of personality of a red wine smoke and both fresh and dried orchard fruits packed with almost every fruit essence you can think of: an astonishing roar from this west-facing limestone vineyard you need a litre of sweat.”  Jacky Barthelmé “The best wine is the one you take a second glass of.”  Marc Beyer “Wines are like children: you need to watch them closely but not to interefere all the time.”  Catherine Faller Please upgrade your browser to improve your experience A festive group assembled to toast the season with delicious vintages and equally delectable fare Joining the festivities were a smattering of New York’s chicest gourmands including Neil Patrick Harris and David Burtka As guests savored the plant based menu, their palates opened further thanks to the incandescent wine pairings. Offsetting an earthy, yet buttery matsutake mushroom rice porridge with pine and ginger, a dry, crisp 2020 Trimbach Riesling Reserve Alsace was selected to juxtapose and complement with verve As Di Bella explained the various vintages everyone dug in but not before snapping some drool worthy content And while the surprise treat of the night—a bottle of 2001 Mouton Rothschild—was poured the final nibbles of the sesame chocolate pretzels lingered on everyone’s tongues Edward Barsamian is the Head of Editorial for The MICHELIN Guide these iconic chefs mentor professional chefs who have an ego she has championed America’s farm-to-table movement for 54 years One of the world’s most celebrated chefs discusses his legacy The shiba inu-loving chef shares his favorite spots around town One of the most prominent chefs serving Indian cuisine talks India and his New York where do fashion’s biggest names retreat for a bite and a bed We imagine the post-Gala sanctuaries of the chicest attendees The self-proclaimed “unofficial talent scout” shares his local favorites from the city he calls home The author and Top Chef Canada host opens her very tasty address book The stylish siblings share their haute address book The cookbook author breaks down his secret sauce for entertaining in and out of the home The “Atlanta” and “Dope Thief” star shares his LA favorites The New York Liberty Star's picks in the Big Apple are a slam dunk The Milan native and scion of the design house shares her tried and true spots in the Italian fashion capital In her own "Inspector era," these twelve MICHELIN Guide restaurants and hotels are getting the Swiftie spotlight The winner for best menu goes to Chef David Chang Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels Joining the festivities were a smattering of New York\u2019s chicest gourmands including Neil Patrick Harris and David Burtka As guests savored the plant based menu, their palates opened further thanks to the incandescent wine pairings. Offsetting an earthy, yet buttery matsutake mushroom rice porridge with pine and ginger, a dry, crisp 2020 Trimbach Riesling Reserve Alsace was selected to juxtapose and complement with verve And while the surprise treat of the night\u2014a bottle of 2001 Mouton Rothschild\u2014was poured the final nibbles of the sesame chocolate pretzels lingered on everyone\u2019s tongues ShareSaveLifestyleSpiritsWhite Wine From Alsace: Three Great Grapes, Three Distinctive ProducersByTom Hyland as seen from the Geisberg vineyard (Grand Cru) What are the greatest white wines produced today renowned white Burgundies such as Corton-Charlemagne or Le Montrachet represent the pinnacle certain California Chardonnays are their option choices range from German Rieslings to Sauvignon Blancs from places as diverse as France’s Loire Valley or New Zealand’s Marlborough Valley I’d like to include the white wines from the region of Alsace in northeastern France in this dialogue especially those produced from one of three varieties – Riesling Gewurztraminer and Pinot Gris – are truly distinctive as well as dazzling Alsatian white wines are too often neglected in the conversation of essential whites; however given the efforts of a few key local producers in their vineyards and cellars these wines may soon be given the esteem they deserve Alsace is an ideal place to cultivate white varieties given the semi-continental climate and its dry summers While there are approximately a half dozen grape types planted in the region To get a better understanding of why these grapes produce such beautiful wines I spoke with proprietors of three first-rate Alsatian producers: Trimbach Domaine Zind-Humbrecht in Turckheim and Domaine Emile Beyer in Eguisheim Each of the vintners point to the weather as a positive factor for grape growing; Olivier Humbrecht of Zind-Humbrecht noting the cold nights and warm days which “extend the growing season and are particularly beneficial for aromatic white wines and help to keep freshness and acidity in the wines.” Anne Trimbach points out the low rainfall as Alsace is the second driest region in France while Christian Beyer notes the “exceptional meteorological conditions … The Vosges Mountains act as a barrier to clouds arriving from the west Pinot Gris – the same grape as Pinot Grigio in Italy but clearly a much different wine in Alsace – is an earlier ripening grape but one that became more important in the 1990s It is a low-yielding grape that can produce anything from very dry to very sweet wines Most examples are broad and rich that express a honey/fruity quality and can be quite powerful and dense.” Pinot Gris has “beautiful stone fruits” and is “the wine to choose when you go out and everyone chooses different dishes Trimbach labels this “the most aromatic grape,” and it’s difficult to disagree with that assessment given the unmistakable perfumes of lychee grapefruit and yellow roses in textbook examples “but the wines usually have a beautiful balance due to higher tannin concentration and often show a certain sweetness.” He recommends pairing Gewurztraminer with “spicy food Riesling is almost unanimously considered Alsace’s most noble grape – Trimbach calls it “the King of Alsace” – the one that displays the greatest complexity as well as having the greatest aging potential sandstone and granite soils of Alsace are ideal for this grape and that “the maturity point is higher than anywhere else This gives a unique style for dry Riesling one that is terroir-driven and able to age for many decades from the finest sites.” Trimbach also notes that the best plantings of Riesling are quite special Riesling shines beautifully.” She describes Riesling as “amazing,” commenting “there is more tension and acidity than in other grapes – it has more everything An important factor in learning about the DNA of Alsatian whites is to know that many of the finest wines originate from vineyards designated as Grand Cru This system of identifying the best sites in Alsace was established in 1975 and today there are 51 Grand Cru vineyards in the region Yet there are also excellent single vineyard wines that are from sites not classified as Grand Cru so a simple explanation that the Grand Cru vineyards are the exclusive origin of Alsace’s finest wines is not always the situation Earlier I wrote about my passion for these wines as I believe they are among the world’s finest whites Alsatian whites do not share similar consumer awareness as California Chardonnays New Zealand Sauvignon Blancs or white Burgundies a master sommelier based in Chicago for his thoughts on Alsace and his opinions point to a certain lack of identity for the region’s wines “one of the challenges to a certain extent is that you don’t know what to expect You don’t know if a wine is going to be dry or if it will have some residual sugar … but I think to a certain extent the capability is there They have great concentration in their wines.” The sweetness issue that Alvarado brings up has definitely been an issue for Alsatian producers “I have to say that it is true that some winemakers did change their winemaking style in the past,” remarks Trimbach She witnessed the evolution towards sweeter wines “They never knew what they were going to have in the bottle.” the biggest part of the production is dry,” says Beyer Alsace is back again with this dry style.” These producers report excellent sales of Riesling and note that the the U.S Beyer comments that “these wines are loved by sommeliers and educated consumers around the world but maybe less so by the general public." For Trimbach “Alsace wines are still not easy to sell.” She hears remarks from sommeliers that these wines are hand sells Just show them and people with fall in love with them.” Humbrecht shares some advice for consumers looking to appreciate Alsatian wines “I always say that one should start with a basic varietal wine understand the differences and then move up the quality ladder and explore more specific vineyard designations.” Gewurztraminer Grand Cru Pfersigberg 2015 - VERY GOOD - Grapefruit and lychee aromas good acidity and impressive varietal character Pinot Gris "Eguisheim" 2016 - EXCELLENT - Aromas of apple pulp Riesling Grand Cru Pfersigberg 2016 - EXCELLENT - Petrol Riesling "Windsbuhl" 2016 - VERY GOOD - Yellow peach Pinot Gris "Windsbuhl" 2016 - EXCELLENT - Aromas of quince Gewurztraminer "Herrenweg de Turckheim" 2012 - OUTSTANDING - Textbook aromas of lychee and yellow roses Excellent depth of fruit and persistence with notes of white spice in the finish very good acidity and beautiful complexity this should reveal more character over the next few years Pinot Gris Reserve 2013 - VERY GOOD - Aromas of apple peel and jasmine Pinot Gris "Réserve Personelle" 2012 - OUTSTANDING - Aromas of peach and quince Excellent concentration and a seductive mouthfeel Plump with beautiful ripeness and marvelous complexity Riesling "Cuvée Frédéric Emile" 2008 - SUPERB - If you wanted to show someone what a wine with perfect harmony is like long finish with outstanding persistence and excellent acidity this will offer pleasure for at least another 7 to 10 years This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page – Law enforcement authorities are hoping there may still be people with information about a 25-year-old cold case murder that remains unsolved despite many leads in the case “Billy” Trimbach was 26 years old when his body was found alongside the I-76 frontage road west of Wiggins on Valentine’s Day 1993 and his body was drug out of a vehicle onto the roadside Trimbach was living on Highway 14 west of Stoneham in the far northeastern part of Weld County an infant daughter and a 9-year-old step son according to the Morgan County Sheriff’s Office The two had moved from Nevada about a year before Trimbach’s death Trimbach was reported missing the morning his body was found Cindy and her son told investigators at the time they hadn’t seen Trimbach since the morning before and that they called authorities when he wasn’t home Sunday morning detectives found Trimbach wasn’t killed where his body was dumped and that his wife said she had been driving in the area the night before searching for her husband despite the location being about 45 miles from their home Detectives also found small amounts of dried blood that belonged to Trimbach inside of his wife’s vehicle and the 9mm handgun Trimbach owned was missing The investigators also found that Cindy had taken out a life insurance policy on Trimbach’s life shortly before he was killed and that his name had been forged on the application investigators weren’t able to directly link Cindy to her husband’s murder She and some of her family members moved to Butte shot and killed a fellow student at a playground at his elementary school Cindy had told school officials that the boy had witnessed Trimbach’s murder when she enrolled him in school The boy was put into psychiatric care because he was too young to be charged he told investigators he’d lied about seeing Trimbach leave with a man the day before his body was discovered “He said he lied because he thought his mother was involved in Billy’s disappearance and never saw him on Saturday,” the sheriff’s office said Cindy died of AIDS complications in 1994 as well after which detectives continued investigating Among the new information they discovered was that Trimbach may have been accidentally killed during someone’s attempt to intimidate him that at least two people may have witnessed his shooting and that Cindy may have arranged for hit-men to kill her husband so she could collect the insurance money The sheriff’s office said it believes she may have also helped dump her husband’s body One of the suspects had been asked by police to give an interview investigators haven’t been able to forward any charges to the district attorney’s office in the case “Investigators have been hampered in this case due to some of the bizarre circumstances in this case many people involved were/are methamphetamine users and their information was either discredited by others or could not otherwise be corroborated,” the sheriff’s office said in a news release The office said it believes there are people “who have direct knowledge of this case” and is asking them to come forward in order to “clearly” identify possible suspects It also issued statements from Trimbach’s mother urging people to help find their loved one’s killer “What I wouldn’t give for just one more day one more I love you…I will never get over the loss of my brother but having answers would definitely help bring closure,” his sister said in a statement provided by the sheriff’s office More information about Billy can be found here Anyone with information about the case is asked to call the Morgan County Sheriff’s Office at 970-867-2461 and ask for the on-call investigator or to call Northern Colorado Crime Stoppers at 1-800-222-8477 "Twenty-five years for persons responsible for a murder "Please give Billy's family the answers and closure they so deserve." First, let's get the toughest part about these delicious wines out of the way - how to pronounce the name the way the "g" and the "v" just roll off the tongue and slide from one syllable to the next like Gene Kelly gliding across a wooden floor into the welcoming arms of an eager dance partner causing your mouth to curl into "o" in anticipation of that first Like the other wines reviewed the past two weeks wines made with Gewurztraminer grapes have fewer calories than many other wines a 5-ounce glass of Gewurztraminer wine has an average of 118 calories according to the United States Department of Agriculture Let's get to the wines and what really matters - how they taste 2014 Willy Gisselbrecht Gewurztraminer ($14.99 at Table & Vine in West Springfield) 2013 Trimbach Gewurztraminer ($18.99 at Table & Vine) 2013 Hugel Classic Gewurztraminer ($23.99 at Table & Vine) This German-sounding word is the name of the grape used to make this aromatic white wine Exactly when winemakers started using the Gewurztraminer grape has been a source of debate for some time But it could have been much earlier since the grape bears a close resemblance to several other white wine grapes Other popular places where Gewurztraminers thrive include: this region located in the northeast corner of France on Germany's border has been passed back and forth for centuries it should come as no surprise that this floral French white wine has a very Germanic name 2014 Willy Gisselbrecht Gewurztraminer - This affordable Alsatian wine has just the right hint of wildflowers to make this wine worthwhile Compared to the other two wines reviewed here this one definitely has the most understated aftertaste This winery might not be as well known as the other two on the list I would also strongly recommend this wine to anyone who likes their white wines on the sparkling side You can't see any bubbles in this wine but you can definitely feel a slight tingling on the tip of your tongue when you taste this wine 2013 Trimbach Gewurztraminer - I wrote about this wine just a few weeks ago. This wine was one of my 5, classic white wines for Thanksgiving for under $20 "White wines from the Alsace region France have long been one of my favorite white wines one of my favorite wines makers there is Trimbach." Tasting this wine side by side with two other Alsatian Gewurztraminers Along with having floral undertones like the other Gewurztraminers in this review the Trimbach has a green apple-like taste that pairs perfectly with spicy food I didn't have any food with it at all and the wine still tasted terrific on its own the Trimbach family knows what they're doing when it comes to making great wine That's because they've been doing so since 1626 2013 Hugel Classic Gewurztraminer - Like the Trimbach family the Hugels have been making wine in Alsace for a very long time - since 1639 to be exact All those years of experience show in this elegant but I will admit that I found the flavors of the Trimbach a bit more exciting elegant and refined are all great qualities - and the Hugel Classic Gewurztraminer has them in spades it's fun to have a wine that's not afraid to be different That's what kept me coming back to the Trimbach during this tasting I could easily see myself seduced by Hugel's humble charms Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican's weekend section every Thursday Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices \n m_gallery = \"wine_press_jan_16\";\n m_gallery_id = \"21868973\";\n m_gallery_title = \"Wine Press Jan 16\";\n m_gallery_blog_id = \"1813\";\n m_gallery_creation_date = \"Friday 10:37 PM\";\n m_gallery_permalink = \"http://photos.masslive.com/1813/gallery/wine_press_jan_16/index.html\";\n m_gallery_json = \"https://blog.masslive.com/photogallery/1813/21868973.json\";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n <\/script>\n Fresh-thinking young winemakers could be the shot in the arm that Alsace needs as they focus more than ever on the terroir-driven It’s a region close to the heart of many wine lovers and yet Alsace continues to suffer image problems then president of regional wine body CIVA (Conseil Interprofessionneldes Vins d’Alsace) bemoaned a drop in sales incertain export markets and recognised that continued consumer confusion over sweetness levels was to blame he acknowledged that even though the younger generation of winemakers were making drier styles an identity problem still exists for Alsace they don’t know what they’ll find in the bottle.’ Gresser explains that part of the problem stems from the mid 1980s when official recognition was given to late-harvest wines ‘The influence of late-harvest wines on regular wines is that the latter were often left with residual sugar as well,’ Gresser said Alsatian wines lost their food-friendliness to the point where restaurateurs and sommeliers are becoming disinterested.’ A glance at the figures seems to confirm Gresser’s concerns exports of Alsatian wines rose in volume and value – hitting a peak in volume in 1990 at just over 342,242 hectolitres.But since then volumes have slowly declined While the value of exports has increased steadily some key markets such as the UK and Germany have seen a decline in both value and volume since 1990 Younger winemakers, sometimes in opposition to their parents, recognise the need to focus on drier wine to better compete in international markets, which prefer dry wines. ‘We want acidity,’ said Thomas Muré, 33, of Domaine Muré in Rouffach. With near zero residual sugar in a vintage of low acidity, his 2012 Clos-St-Landelin Riesling shows subtle opulence and an expression of herbs Muré explained that heand his father René had argued over how much air to give the wine during its maturation – normally oxidation is kept to a minimum – and that his father begrudgingly allowed him to ‘fait ta connerie’ (do ityour own stupid way) and expose it to more ‘In the past we thought that the more concentrated the wine Green harvesting led to grapes ripening too quickly and very high sugar concentrations we were more susceptible to botrytis,’ he said He and his sister Véronique ended systematic green harvesting began planting vines more densely and lowered trellising to retain acidity their grand cru Riesling is closer to 13.5% alcohol rather than 14.5% which was more typical in the past Many young winemakers were born in the wake of the Alsace Grand Cru AC the AC has grown to include 51 classified areas defined according to geological and climactic criteria But it wasn’t until 2011 that each of these 51 vineyards becamer ecognised as grands crus in their own right Precise terroir expression is a natural fit for crisp Take the non grand cru terroir of Clos Sand located above the Steingrubler grand cru on a steep slope surrounded by forest it is an ideal growing site in warmer vintages – not uncommon with climate change Buecher’s Clos Sand Riesling exudes purity and elegance while the 2008 (a cooleryear) strikes a brisker note: its 3.7 grams per litre of sugar easily balanced by more than 9g/l of acidity but they were not as well appreciated or understood as they are today ‘my father labelled his wine simply “Riesling” or “Riesling-Théophile” after my grandfather without indicating the Rosacker grand cru.’ The 26ha of vines in Rosacker famously include a tiny 1.67ha vineyard that makes arguably the greatest Riesling in Alsace: Domaine Trimbach’s Clos-Ste-Hune Rosacker was not recognised officially as a grand cru until 1983 Trimbach and some other domaines with strong brands saw little point in adopting any grand cru monikers on their labels But even Domaine Trimbach might soon show grand cru designations on its labels said this may not apply to established brands ‘Our wines had a name for themselves long before the grand cru system,’ she said But when the family negotiated with the Ribeauvillé Convent to harvest 2.6ha of its vines ‘the nuns wanted us to write on the label “Grand Cru Geisberg from the Convent of Ribeauvillé’”; it is their wish and their vineyards,’ said Anne The grapes were initially used in Cuvée Frédéric Emile the Trimbachsbegan a separate bottling; there is no label yet the bottles are kept in the cellar for a few years before release ‘The entireyounger generation is open to the idea of puttingthe grand cru on the label,’ she added represents the 12th generation of his family working the vines in Riquewhir Although his father Pierre travelled the world to promote the dry wines of Domaine Pierre Sparr Charles says that he has more of an affinity for them Since 2010 he has been trying to vinify drier but Charles would like to have one grape variety dedicated to each of the domaine’s grand cru vineyards explaining that the granitic soil and fine exposure is best suited to this grape As climate change brings greater ripeness, Alsace’syounger producers are also looking to promote Pinot Noir Charles Sparr proudly poured his 2012 and inaugural 2010 vintages of Leimengrub Back in 2006 he planted Pinot Noir from rootstalks from Pommard’s Clos des Epenots there ‘It is getting better each year as the vines age,’ said Sparr Although only white grapes are currently part of the Alsace Grand Cru AC Sparr and other young vintners assert that Pinot Noir in certain terroirs deserves grand cru status Travel has exposed younger winemakers to new techniques,and they are bringing these back to Alsace of Domaine Pfister returned home after many years outside the region she convinced her father to be more gentle with the fruit Instead of huge container loads of grapes being pumped straight into the press the harvest is now brought in in small containers where they are sorted on a rolling conveyor before being gently transferred to the tanks but still respect our traditions.’ The result is a dry wine with great complexity Most of the younger generation regularly travel around the world to promote their wines ‘It’s unbelievable how many people I’ve met through Twitter or Facebook,’ Anne Trimbach remarks It all helps in getting the message out about the new Top 10 ‘new generation’ dry wines: Ngaire And Eric Trimbach at their now-completed home in Kumeu A couple who took out a Master Builders guarantee and paid more than $500,000 in progress payments on their new home are in danger of getting nothing back after their builder went under - because they paid too much in advance Paying in advance is something any business owner loves but in the case of Kumeu's Eric and Ngaire Trimbach That's because Master Builders say they have paid too much in progress payments to Location Homes North The Trimbachs are the second victims of the collapse of Location Homes North Another couple lost their $37,000 deposit because Stephen Hahn did not fill in Master Builder guarantee forms something the couple did not know until they tried to claim submitted their signed contracts and received a receipt from Master Builders "We followed the Location Homes contract and made payments accordingly A payment of $150,000 was paid when the walls had been gibstopped." she was told that because she had made large progress payments "Tali Ifi [Master Builders' claims adviser] said as the $150,000 was paid for work in advance that 'it would be very difficult' to get any financial help from Master Builders to complete the build but he would send through the forms anyway "I wasn't satisfied with his response so I phoned again the next day and talked to someone else who also said 'it would be very difficult' to get any money out of Master Builders I took this as a PC way of saying no to us." Desperate to get the build finished so she had somewhere to live Trimbach and her husband paid someone else to finish it The build's total cost was about $640,000 but LHN went under with $200,000 of work left to do "I waited several days for the Master Builders forms to be emailed to me wait an unknown amount of time for a response from Master Builders which we had already been informed was most likely to be negative or sign up the now ex-Location Homes contractors and get on with the build." she was told she had voided her Master Builders guarantee "Why did they accept our money if they don't accept what's in the contract?" Since the first story on LHN [in this paper last week] Trimbach had contacted Master Builders again Claims adviser Kirsty MacDonald said the claim was being reassessed Chief executive Warwick Quinn said: "We are in the throes of obtaining more information and background from Mrs Trimbach." He would not say how many guarantees were issued or claimed on per year "The number of guarantees we sell and claims we receive per annum is commercially sensitive so I am unable to provide that information except to say that they are not necessarily related given a claim can occur years after the guarantee is taken out." Have you had trouble with a Master Builder guarantee The boy described the man's car as having offensive words and gestures on its panels.