Weingut KuhnleForstknecht Marz
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Gamaret.
This wine generally goes well with vegetarian, poultry or beef.
Food and wine pairings with Forstknecht Marz
Pairings that work perfectly with Forstknecht Marz
Original food and wine pairings with Forstknecht Marz
The Forstknecht Marz of Weingut Kuhnle matches generally quite well with dishes of beef, lamb or spicy food such as recipes of wild boar stew in burgundy style, leg of lamb in a herb crust with preserved vegetables or white beans with tomato (italy).
Details and technical informations about Weingut Kuhnle's Forstknecht Marz.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Forstknecht Marz from Weingut Kuhnle are 0
Informations about the Weingut Kuhnle
The Weingut Kuhnle is one of of the world's greatest estates. It offers 48 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
