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In the German growing regions of Palatinate and Rhenish Hesse, the usual term for a roll made from finely ground rye, sprinkled with caraway seeds and / or salt and often prepared with onions or bacon. The name is derived from the similarity to the gnarled stem of the vine. Dialect terms are also "Wingertsknorze" or "Woiknorze". The Weinknorzen is part (the "wake") of the traditional meal Weck, Worscht un Woi, See also under Customs in viticulture,

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