The folks: The higher-elevation wines of the Alsace region are starting to enjoy greater exposure here thanks to an increased interest in similar wines from Germany and Austria. The Trimbach family has been around Alsace since the 1600s, making wines in a traditional Alsace style: very dry with lots of strong fruit.

The grape: Despite the label reading Pinot Blanc, what’s in this bottle is actually a blend of two types of Pinot grapes: largely Auxerrois, a French grape, which has a lot of body, ripeness and a beautiful golden color; and Pinot Blanc, which lends a lot of fresh acidity. The exact proportions vary from year to year, depending on the harvest, in order to determine the best composition.

The label: Despite the two-grape blend, this has an Alsace AOC (designation of origin), because Alsace allows the umbrella label Pinot Blanc to be used for such a blend.

The look: An attractive deep golden color.

The smell: Very distinct from other whites you may have tried: bold, fruity and voluptuous, almost syrupy. The intense fruit is typical of this region and varietal.

The sip: Don’t mistake fruitiness with sweetness. This wine is quite dry and medium-bodied, with a beautiful, supple feel in the mouth that’s almost creamy, except for the kick of acidity. There’s also hint of mineral taste for balance.

The food: Good with chicken, seafood and pasta that have light sauces. We also like it as an aperitif as it’s very easy to drink lots of it without food.

The damage: B999 from Central Wine Cellars (try Central Chit Lom).