Man, I have never had Weinkäse before, but this some good-ass cheese.
It’s a soft cows-milk cheese which, as the name would imply, is rubbed with red wine while ripening to give it the edible black rind. There’s some sort of difference in method between Bavarian and Austrian wine-cheeses. (The brand I’m eating) (Some more details, in English)
I’m eating it with some plum-tarragon preserves.