Paul Kubler
Breitenberg Riesling
Alsace, France
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.
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.
Dec 20th, 2025
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.
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.