Wines Alsace Grand Cru Kientzler - Kirchberg de Ribeauvillé - 2016

The 2016 Kientzler Cuvée Kirchberg de Ribeauvillé Grand Cru, hailing from the esteemed Alsace region of France, is a white wine that beautifully encapsulates the prestige of its appellation. With a Grand Cru status—specifically from the Kirchberg de Ribeauvillé vineyard—this wine was born from a terroir renowned for its limestone-rich soils and favourable south-facing slopes. While the precise grape variety is not explicitly confirmed, the Kirchberg de Ribeauvillé Grand Cru is traditionally associated with Alsatian white grape classics, such as Riesling, Pinot Gris, or Gewurztraminer. Whichever variety forms the core of this cuvée, you can expect a wine of notable precision, vibrant acidity, and expressive aromatics typical of the region, particularly in the hands of a respected producer like Kientzler. The 2016 vintage further contributes with a harmonious balance between youthful freshness and the beginning hints of tertiary complexity.

Alsace is a unique region nestled between the Vosges Mountains and the Rhine River. The climate here is semi-continental, benefiting from an enviable amount of sunshine and minimal rainfall, which helps grapes reach optimal ripeness while retaining signature freshness. This microclimate, coupled with diverse soils, produces white wines that are aromatic, structured, and able to age gracefully. Alsace has a long history of winemaking, with villages like Ribeauvillé boasting centuries-old traditions and an unwavering dedication to quality, especially within their Grand Cru vineyards.

For food pairings, this Grand Cru white is exceptionally versatile. It is a wonderful partner to regional Alsatian dishes such as choucroute garnie or délicate tarte flambée. Seafood, particularly scallops or sole in beurre blanc, also makes an elegant match, as do lightly spiced Asian dishes that complement the wine’s aromatic profile. If cheese is preferred, consider a mature Comté or a mild Munster.

This wine is best enjoyed served cool yet not too cold, to preserve both its aromatic depth and textural nuance. A serving temperature between 10-12°C will allow its character and complexity to blossom in the glass. Decanting for thirty minutes may also help to reveal subtle tertiary notes, especially as the wine continues to develop with further cellaring.