The true heart of Alsace in Riquewihr with optional wine tasting
Authentic Alsatian immersion in picturesque Riquewihr - with the option of wine tasting - accompanied by a costumed local character. Where Alsatian history and tradition meet.
Profile
Structure
Drinking window
Best 5 to 25 years from vintage.
vintage5 yrs25 yrs27 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon peel, white peach, wet marl, white flower
Palate: green apple, candied lemon, salt, savoury spice
Jean-Louis Trapet's Schoenenbourg Riesling, an Alsace branch of the famous Gevrey-Chambertin family. Biodynamic, dry, structured; a Burgundian eye on Alsace.
What it pairs with
- Pike quenelle Nantua Cream-sauced freshwater fish for racy stone.More wines for fish →
- Plateau de fruits de mer Marl-saline Riesling against shellfish.More wines for shellfish and oysters →
- Aged Comte Crystalline cheese for the wine's mineral cut.More wines for aged hard cheese →
With cheese
Munster
Local tradition French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Bargkass
Our pick Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
How to serve Trapet Alsace Schoenenbourg Riesling
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Pike quenelle Nantua, Plateau de fruits de mer, Aged Comte. Match the wine's structure to the dish's fat and salt.
History
The Trapet family of Gevrey-Chambertin established an Alsace branch in Riquewihr from 2003, farming parcels on Schoenenbourg, Sporen and Sonnenglanz biodynamically and bringing a Burgundian sensibility to Alsace Riesling.
- 2003Trapet family establishes Alsace branch
Facts
- Producer
- Domaine Trapet Alsace · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace Grand Cru Schoenenbourg
- Oak
- Large old foudre; long lees ageing
- ABV
- 12.5%
- Price
- EUR 45 to 70 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 2003
Frequently asked about Trapet Alsace Schoenenbourg Riesling
What does Trapet Alsace Schoenenbourg Riesling taste like?
On the nose, lemon peel, white peach, wet marl, white flower. On the palate, green apple, candied lemon, salt, savoury spice. Structurally medium-bodied, racy acidity with a long finish. Jean-Louis Trapet's Schoenenbourg Riesling, an Alsace branch of the famous Gevrey-Chambertin family. Biodynamic, dry, structured; a Burgundian eye on Alsace.
When should I drink Trapet Alsace Schoenenbourg Riesling?
Drink 5-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Trapet Alsace Schoenenbourg Riesling?
Pike quenelle Nantua is the canonical pairing. Other strong matches include Plateau de fruits de mer and Aged Comte. Cream-sauced freshwater fish for racy stone.
What grapes are in Trapet Alsace Schoenenbourg Riesling?
The blend is Riesling (100%). The wine is classified as Alsace Grand Cru Schoenenbourg.
Tags
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