There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 4 years ago
Yellow, a bit deep. Peach, apricot. Acacia. fragrant olive. Minerals. Flower nectar. Paul Ginglinger Pinot Gris Les Prelats @, AD, 250823-250829 — a month ago
Wonderful taut wine. The fruit pops on the mid-palette and the finish is clean with a slight tang. Had it with a maple-miso roasted salmon and it was spot on, and had it with some sous vide short ribs (with a reduction of this same wine) and it stood up nicely. — 5 months ago
Rich, sweet, lychee and white rose. Not so much minerals. High alcohol content. Paul Ginglinger Gewurztraminer Wahlenbourg @, AD, 250817 — a month ago
22 anni well preserved 👏🏼👏🏼 — 4 months ago
Saline, mineral, and plenty of length. Still tightly coiled at this stage. Restrained nose. Kuentz-Bas does fermentation and aging in stainless steel for their grand crus. Really comes through in the wine. It’s like the Louis Michel of Alsace. — 4 years ago
Nice starter Riesling for people who don’t like Riesling. Needed either more acid or more minerality to balance out the body. Pleasant white fruit and gentle floral flavors. — 5 years ago
Chris Zitzman

A golden pear hue on the eyes, this Alsatian blend of Riesling, Sylvaner, Pinot Blanc, Muscat, Pinot Gris, and Gewurtztraminer has a rich, viscous bit of swirl to it which leads to an ample helping of white fruits and limestone on the nose. After a bit of a breath the body gracefully develops and concentrates into a single and soulful note that works all of the wine’s components into an extremely well-balanced expression of all that’s involved. These kinds of white blends from Alsace, to me at least, are a dramatically over-looked treasures that (for the moment) are waiting patiently for those of us thirsty at our local wine shops. — a month ago