Trimbach Riesling 2017, Thai Food and a Bit of a Realisation

I finally got my hands on a bottle of Trimbach Riesling 2017 and decided to do it properly. No rushing, no distractions, just a good bottle and some food that would actually give it a chance to show what it’s about.

I’d already had a Riesling from Hugel Riesling recently and really enjoyed it, so this felt like the next step up. Same region, same grape, but a different reputation. More serious, more precise, more about structure.

First Impressions

Straight away this wasn’t about fruit.

On the nose it was chalk, almost like wet stone, and then that unmistakable petrol note. Not in a bad way, more like walking past a garage forecourt. It’s strange the first time you experience it, but once you recognise it, you start to understand why people talk about it as a sign of quality.

In the glass it followed the same path. The first hit was that petrol note again, then it opened into something more layered. There was a bitterness like grapefruit or orange peel, then a softer melon note underneath, but all wrapped in a savoury feel rather than anything juicy or sweet.

It wasn’t trying to impress straight away. It felt structured, almost controlled, like it was holding something back.

With Food, Everything Changes

We went with Thai from Little Sam Thai a small restaurant in Ormskirk, green curry, pad Thai, dumplings, the lot. This is where the wine really started to make sense.

With the green curry in particular, The acidity cut straight through the coconut richness, the spice softened, and suddenly the wine felt more expressive. The fruit came forward a bit more, the finish stretched out, and it just worked.

Not in a subtle way either, it was one of those moments where you actually notice the interaction. The wine and the food were improving each other.

The dumplings were a nice surprise as well. The wine lifted them, cleaned everything up, made each bite feel lighter. Even the pad Thai, which leans slightly sweeter, showed a different side of the wine, sharper, more refreshing.

Hugel vs Trimbach

This was the interesting part for me.

I can fully appreciate what the Trimbach is doing. It’s layered, it’s precise, it’s clearly a high quality wine. You can feel that in the structure and especially in the finish.

But if I’m being honest, I preferred the Hugel.

Not because it’s better, but because it’s more enjoyable to me right now. It’s more open, a bit more fruit driven, easier to sit with and just drink. The Trimbach makes you think, the Hugel makes you smile.

That feels like quite an important distinction but thats only my palate and what I enjoy.

Thinking Ahead, Kabinett

This has naturally led me onto the next step.

German Kabinett Riesling feels like it might sit right in that sweet spot. Still high acidity, still that precision, but with a bit more fruit and a touch of sweetness to make it more relaxed and drinkable.

It feels like the kind of wine that would be perfect in the sun, early doors, not overthinking it, just enjoying it. Low alcohol, refreshing, something you could easily lose track of time with.

It does surprise me that you don’t see it more in beer gardens or on terraces. It feels like it should be made for that setting.

Final Thoughts

This was a really good night for a few reasons.

The wine delivered, especially with food, and it gave me a much clearer idea of what people mean when they talk about structure and minerality in white wine.

More importantly, it helped me understand my own taste a bit better. I can appreciate a wine like Trimbach for what it is, but I’m starting to learn what I actually enjoy drinking.

I am still keen to try the Cuvee Frederic Emile.