A friend of mine, German, just returned from a trip to Germany and told me about a wine he drank there called "Dornfelder" and how much he liked it. I was a the the local big box liquor store and asked for some and was sold a wine that on the labe, identifies it as a sweet wine. The label on back of the bottle specifies it to be Dornfelder. I bought two bottle from two different vintners.
My friend said the dornfelder he had abroad was not sweet but rather was more likea cab.sav. or merlot. I regret disagreeing with him because, though not a wine authority,he typically knows of what he speaks.
Wazzup? Is there a drier dornfelfer or does he, for once, have his head underwater, re: dornfelder?
Thank you for your responses.
Don't know much about Dornfelder, but it is fermented into trocken (dry) and halbtrocken (some residual sugar) styles.
You called, singlemalt? ;-)
Anyway, in June 2006, my husband and I visited Zin American Bistro in Palm Springs and enjoyed a rather nice wine dinner there. The pork main course was paired with a glass of Schales Dornfelder, a dry (trocken) Qualitatswein-level red from Rheinhessen. Both of us really enjoyed the varietal's medium body, solid acidity, understated tannins and its tasty mid-palate notes of cranberry and raspberry. We liked it so much, in fact, that we ordered two cases of it for our former wine shop.
My advice: If you can find trocken Dornfelder at any specialty wine shop near you, snap it up for Thanksgiving -- it's a great match for turkey and the trimmings. A bottle won't break the bank, either, since its retail price is usually below $20.
Spent two months in Gemany last year from late Sep to Early Nov. Had a lot of eye opening wine experiences including Dornfelder, and another, which were wines made from the Domina grape. Full bodied but very well balanced. Reminded me of a Pinot with notes of syrah. Also enjoyed a number of very good Pinot Noirs (Spätburgunders), but need to look at my notes to give specific names. Had some new wine for breakfast there which I was told is only released a couple days a year and is sold still fermenting with bottle caps that allow for out gassing without pressure build up. Better for breakfast than any mimosa I have ever had (OK that's not saying much). Sweet and slightly fizzy like a Moscato d'Asti, but with much brighter acidity. The ones I was drinking were Rieslings with about 7% alc.. My wife would love this, but I've never heard of anything like it in this country.