Breitenberg Riesling

Now that everything’s cut and chopped (and the knife put away), a little Alsace Riesling to help the cooking along. I have had only limited experience with Kubler’s wines, but they’ve been on the lean, bone dry, and chiseled style, and this is too. Stones, petrol, and a little crisp apple skin fruit on the nose. Crisp and minerally in the mouth. Foods acids and intensity.

Followed over two days. From the Fall dinner of Confrerie St Etienne.

Paired with a venison shank risotto (along with a Languedoc Syrah), this is lean and mean right now. Sharp citrus zest up front and a small hint of petrol aromatically. Flint too. Good weight on the mid-palate with limestone, lemon tart, underripe white peach and mouth watering acidity. Extremely tart at the finish, and if the acidity didn’t make you realize you need food with this, the finish will. Likely needs a few more years to calm down but the structure is there for development.

This is a very Trimbach-ian, chiseled, bone dry, very mineral expression. Nose has nose-tingling acids, and the scents are of lemon zest, clean crushed stone, and some Granny Smith apple. So zingy in the mouth. Mouthwatering acids. Intense lean flavors, lemon and crushed rock mostly. Tightly wound, this wine will have a long aging arc. Me likey.

UPDATE: This lasted, evolved slowly, and stayed fresh in my fridge for 4 days. Remarkable. Score could definitely go higher as this ages in cool cellars.

Anand had this 10 years ago