Trimbach Pinot Blanc
2023 Trimbach Pinot Blanc – Perfectly Matched Dinner With It’s Zesty Acidity
Photo ©Michael Kelly
Background
With temperatures hitting triple digits this week, white wine was high on the priority list. Grabbed a bottle of 2023 Trimbach Pinot Blanc to go with a cool non-cooked dinner (more below).
History of Pinot Blanc
What is Pinot Blanc? The history of this grape is a bit tangled with mystery and misunderstanding. This white wine grape is essentially a mutation but sharing mostly the same DNA with Pinot Noir and Pinot Gris. Pinot Blanc has wide ranging descriptors: high in acidity, low in acidity, mix of fresh fruits, aromas (apple, citrus), pear, a little buttery, a bit creamy, hint of spiciness, dry, floral characteristics, honey, sweet, possessing stone fruit aromas, heavier minerality, cabbage odor, etc.
Map from Wikimedia Commons
Alsace fronts the Rhine River in eastern France and borders the countries of Germany and Switzerland.
Where is it grown? The main areas for this variety are Alsace (northeast France), the Alto Adige region in Italy and neighboring areas of Alsace in Germany & Austria. Pinot Blanc is also taking hold in Canada’s Okanagan Valley as one of their signature wines. Other areas include Hungary, Croatia, Spain, Washington, California and Oregon. In France it is permissible to blend this varietal with other grapes in some quantities.
What other names does this grape go by? Warning: the list is a minefield for possible mispronunciations: Austria (Weissburgunder or Klevner), Hungary (Feher Burgundi); Spain & Italy (Pinot Bianco), Czech Republic (Rulandske Bile), Slovakia (Rulandske Biele) and Argentina. In the Champagne region, Pinot Blanc is often called Blanc Vrai. In the United States, besides Pinot Blanc, it is often referred to as a white ABC (anything but Chardonnay) or a stepchild to Chardonnay. The truth of this varietal is very different!
Photo ©Michael Kelly
The number of acres planted of Pinot Blanc are estimated around 877 acres statewide in California. Upon previously tasting various Pinot Blanc’s, I was more than impressed with the aromas, flavors, textures and tastes of this varietal. What stood out was this wine was significantly different from France to California. Admittedly, I have not tasted this varietal in all the previous countries mentioned earlier. In France Pinot Blanc can add Auxerrois (from the town in Chablis region) but still labeled as Pinot Blanc. Auxerrois often has a “green vegetable quality” to it. When I first tasted it, I was so “un-impressed” by the taste. Turns out that it often has a cabbage tinge. What are the differences between California and French Pinot Blanc? Apart from “terroir”, as mentioned the French often blend in Auxerrois and it has a distinct “green vegetable” on the palate. The Trimbach Pinot Blanc did not have this “cabbage tinge” and was a delicious wine.
The Winery
Photo from Trimbach Facebook page
Trimbach history goes back 13 generations to 1626 which is amazing. Besides their Pinot Blanc, they also produce Riesling, Gewurztraminer, Pinot Gris, Pinot Noir, Sylvaner and Muscat. They have a wide variety of offerings in each category in their portfolio consisting of Classic, Reserve, Reserve Personnelle, Grand Crus, Vendanges Tardives and Selection de Grains. So much history is explained on their website as it cannot be condensed in a paragraph or two.
In 2025 Maison Trimbach was selected “Brand of the Year” by the French magazine “La Revue du Vin de France”. A very prestigious honor for the winery.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was a delightful surprise from the prestigious winery Trimbach since 1626. First on the eyes, a light golden color with aromas of green apple with a skosh of soft citrus. On the palate while “light in color” it packed a remarkably crisp, zesty and refreshing punch. Typically, this wine with its high acidity is perfectly matched with shellfish, fried calamari and also buttery sauces (see below on food pairing). A great alternative from your everyday Chardonnay. This wine had no “cabbage” or green vegetable influence just caressing floral notes and aromas.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a Bay Shrimp salad with homemade Louie dressing. The dressing consisted of mayonnaise, ketchup, chopped chives, chopped Italian parsley, fresh lemon juice, minced garlic, Worcestershire sauce, capers, horseradish, sweet pickle relish, black pepper and Tabasco sauce. Accompanied with sliced hard-boiled eggs, a few large prawns and halved grape tomatoes.
Having the Alsatian style Pinot Blanc provided a bright, neutral and clean taste that cleansed the palate with every bite, especially with the rich dressing. An excellent food and wine pairing.
Sláinte,
Michael Kelly