Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 2 to 6 years from vintage.
vintage2 yrs6 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Charcuterie board
Citrus lift cuts through cured meats while pink-tinged fruit echoes ham. -
Seafood platter
Saline mineral lift mirrors brine; bright acid suits raw shellfish. -
Goat cheese salad
Stony minerality and red-apple core sharpen tangy chevre.
History
Blanc de Noir uses early-pressed Spaetburgunder berries kept off the skins; Knewitz added it to the range as a versatile aperitif and summer table wine.
Facts
- Producer
- Weingut Knewitz · visiting guide
- Grapes
- Spaetburgunder
- Classification
- Rheinhessen
- Oak
- Aged in stainless steel
- ABV
- 12.5%
- Price
- EUR 13 to 18 at retail
- Drinking window
- 2 to 6 from vintage
- First vintage
- 2016
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Blanc de Noir Knewitz
What does Blanc de Noir Knewitz taste like?
Red apple, citrus and stony Kalkmergel mineral. Medium-bodied with high acidity and a long finish.
When should I drink Blanc de Noir Knewitz?
Drink 2 to 6 years from vintage. Best within 4 years; serves as a year-round aperitif and summer table wine.
Where is Blanc de Noir Knewitz made?
From early-pressed Spaetburgunder berries on Kalkmergel parcels around Appenheim, bottled as a still white by Bjoern and Tobias Knewitz.
What food pairs with Blanc de Noir Knewitz?
Charcuterie board, seafood platter and goat cheese salad. The cuvee works as a summer aperitif and pairs with cured meats, raw shellfish and tangy cheese.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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