
Winery Knöll & VogelCuvée Sagenhaft Rot
This wine is a blend of 3 varietals which are the Cabernet-Mitos, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).

Food and wine pairings with Cuvée Sagenhaft Rot
Pairings that work perfectly with Cuvée Sagenhaft Rot
Original food and wine pairings with Cuvée Sagenhaft Rot
The Cuvée Sagenhaft Rot of Winery Knöll & Vogel matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of american fillet (belgian-style beef tartar), leg of lamb in butterfly (barbecue) or alsatian wine pie.
Details and technical informations about Winery Knöll & Vogel's Cuvée Sagenhaft Rot.
Discover the grape variety: Cabernet-Mitos
Intensely coloured, structured reds with an almost black ink-dark robe, firm tannins and a dense palate, showing aromas of black fruits (blackberry, blackcurrant), plum, spices, violet and balsamic notes. Teinturier variety (coloured flesh) used primarily in blends to reinforce colour and structure of German reds: Württemberg, Palatinate (Pfalz) and Baden. German hybrid created in 1970 at Weinsberg (blaufränkisch × teinturier-Bouschet).
Last vintages of this wine
The best vintages of Cuvée Sagenhaft Rot from Winery Knöll & Vogel are 0
Informations about the Winery Knöll & Vogel
The Winery Knöll & Vogel is one of of the world's greatest estates. It offers 41 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














