1–0 of 0
Dornfelder is one of the most successful German dark grape varieties, created in the mid-20th century. It produces rich, very deep-colored red wines that surprise with a smooth texture, blackberries, cherries, and light floral aromas. Due to its low tannins and natural fruitiness, it is a highly versatile and food-friendly wine, perfect even for beginner wine lovers.
Read moreIn Germany, this wine is produced in an incredibly wide variety of styles. When choosing, pay attention to the sweetness level and the aging method applied by the winemaker.
Classic, steel-fermented Dornfelder is often left with a small amount of residual sugar (semi-dry or semi-sweet style). This highlights the bright taste of black berries and plum jam. However, in recent years, dry (Trocken) wines of this variety have become increasingly valued. Aged in oak barrels, they acquire a firmer body, elegant tannins, and soft notes of vanilla and spices, managing to seriously compete with reds from classic European regions.
Due to its wide spectrum of styles, Dornfelder is highly flexible. A dry, oak-aged wine pairs perfectly with duck breast, pork roasts, sausages, and aged cheese. The semi-dry or semi-sweet style is a fantastic companion to spicier Asian food, sweet and sour barbecue (BBQ) glazed meats, or even chocolate desserts with cherries.
This variety was bred in 1955 by a German named August Herold, who crossed two other dark varieties (Helfensteiner and Heroldrebe). The main goal was to create a grape that could thrive in Germany's cool climate and provide wines with a deep, dark color, as most local red wines at the time were very pale. The experiment was stunningly successful, and today it is one of the most popular red varieties in Germany.
Yes, especially if it is a young, steel-fermented, fruity, and semi-dry style Dornfelder. A light chill (down to 12–14 °C) perfectly balances the fruit sweetness and highlights the fresh floral aroma. Dry, oak-aged wines of this variety are best served at the standard 16–18 °C temperature.
