Winery KnewitzCuveé Rot
Red wine
This wine generally goes well with vegetarian
Wine flavors and olphactive analysis
On the nose the Cuveé Rot of Winery Knewitz in the region of Rheinhessen often reveals types of flavors of oak.
Food and wine pairings with Cuveé Rot
Pairings that work perfectly with Cuveé Rot
Original food and wine pairings with Cuveé Rot
The Cuveé Rot of Winery Knewitz matches generally quite well with dishes of vegetarian such as recipes of magic cake cheese quiche.
Details and technical informations about Winery Knewitz's Cuveé Rot.
Discover the grape variety: Villard noir
An interspecific cross between Chancellor - 7053 Seibel - and 6905 Seibel or Subéreux, obtained by the Seyve-Villard company, formerly located in Saint Vallier in the Drôme. As with the white Villard - 12375 Seyve-Villard - these were the two most widely planted direct-producer hybrids. Today, Villard noir is on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Cuveé Rot from Winery Knewitz are 2016, 2015, 2014, 0
Informations about the Winery Knewitz
The Winery Knewitz is one of of the world's great estates. It offers 45 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
