Chris Zitzman

9.2

The 2023 Kuentz-Bas Riesling is an example of what me truly fall in love with this entire style of Alsatian wine. A soft hue of chartreuse meets the eye, and does not lie. After a bit of a breathe the nose is lush and grassy in all the right ways. The palate is where it shines, bringing oodles of wet stone, delightfully gum-soaking minerality, and a finish that defines this style of Riesling. This is in the top three when we pair it with anything spicy- particularly creole- but any spice will do.
@winewarehouse @delectable @delectable @delectable — 8 days ago

with Beth

Dave Meyers

9.2

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. — 5 years ago

Tom Balamaci

8.9

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

Guy Acheson

9.0

Orangy color.
Full bodyNosch in Lyon.
2019 — 7 months ago

Mark S.

8.9

Rich, sweet, lychee and white rose. Not so much minerals. High alcohol content. Paul Ginglinger Gewurztraminer Wahlenbourg @, AD, 250817 — 9 months ago

Malcolm Trimble

9.4

Beautiful golden color. Intense fruit on the nose followed by the same on the palate-lychee pear melon honey. Touch of sugar. A great Alsace Gewurtztraminer!! — 5 years ago

Dan R

9.4

Smoking good. Super lifted, classic rose / lychee aromatics. Fat and round on the palate, with a musky leesiness on the finish. Held up amazingly well over 3 nights. As good an Alsatian GWZ that I've been fortunate to try. — 6 years ago

Mark S.

8.9

Yellow, a bit deep. Peach, apricot. Acacia. fragrant olive. Minerals. Flower nectar. Paul Ginglinger Pinot Gris Les Prelats @, AD, 250823-250829 — 9 months ago

Peter van den Besselaar

9.1

Vintage 2018 | beautiful bitters! That Sylvaner can be so appetizing… paired with halibut and truffle, and than chicken with peas and carrots. Best with fish. — 3 years ago

Steven Schmitt

9.3

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! — 5 years ago