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Oxl Rheinhessen Off Dry Dornfelder 2013

Member Review by puhnner:

A Tasting Room Quarterly selection. Too young, too fruity, and too sweet for my tastes, but did go well with a bit of marinated and grilled pork. A rather brash nose opens with youth, a hint of baking yeast, and alcohol. After that, some hints of chocolate, cherry, and leather, then on to a strawberry jelly fruit bomb. I am sure it will be much better served a bit chilled and with food something grilled or spicy than alone. That cloying sweet taste another curious reminder of the terrible wine had when I was young..from a bit of research, it does not seem to be the Dornfelder grape, since that seems to have potential, but this bit from Wiki makes sense to me: '...Early in its history, German producers would use Dornfelder to make Beaujolais nouveau style wine using carbonic maceration to make a light bodied, fruity wine, sometimes with a bit of residual sugar. Today, most examples of Dornfelder and fermented dry, though some off-dry examples exist, with flavors of sour cherry and blackberries.'. I have to buy a crappy bottle and check it out why this wine reminds me of the other.

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Region: Germany » Rheinhessen

Vintages

  • 2013

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Winery: OXL
Color: Red
Varietal: Dornfelder
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Member Reviews for Oxl Rheinhessen Off Dry Dornfelder

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Snooth User: puhnner
1534072,527
2.00 5
11/03/2014

A Tasting Room Quarterly selection. Too young, too fruity, and too sweet for my tastes, but did go well with a bit of marinated and grilled pork. A rather brash nose opens with youth, a hint of baking yeast, and alcohol. After that, some hints of chocolate, cherry, and leather, then on to a strawberry jelly fruit bomb. I am sure it will be much better served a bit chilled and with food something grilled or spicy than alone. That cloying sweet taste another curious reminder of the terrible wine had when I was young..from a bit of research, it does not seem to be the Dornfelder grape, since that seems to have potential, but this bit from Wiki makes sense to me: '...Early in its history, German producers would use Dornfelder to make Beaujolais nouveau style wine using carbonic maceration to make a light bodied, fruity wine, sometimes with a bit of residual sugar. Today, most examples of Dornfelder and fermented dry, though some off-dry examples exist, with flavors of sour cherry and blackberries.'. I have to buy a crappy bottle and check it out why this wine reminds me of the other.




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