If you think all German Rieslings are syrupy sweet relics of the past, think again. There are plenty of bone dry, zesty styles that almost prickle with electricity.
The Mosel is not synonymous with natural winemaking - most estates are rather trigger-happy when it comes to the additions - but young Sybille Kuntz is one of the exceptions. She farms both organically and biodynamically. The result is a zinger of a wine, with flavours of green apple, citrus fruit and that all important crackling energy. Pair with with some spicy food and have a right good night.