Make the gelée In a small saucepan, combine the 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.
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.
In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Riesling. Let stand at room temperature for 30 minutes.
Spoon the strawberry conserve over the gelée and serve.