Make the gelée In a small saucepan, combine the Somerset Ridge Riesling and sugar and bring to a low simmer over moderate heat, swirling gently until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool.
Step 2
Sprinkle the gelatin over the cooled syrup and let soften for 5 minutes.
Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight.
Step 3
In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Somerset Ridge Riesling. Let stand at room temperature for 30 minutes.
Step 4
Spoon the strawberry conserve over the gelée and serve.
Notes
**If you would like to make ahead of time, the gelée can be refrigerated for up to 2 days.**