Off-dry is a pretty broad term, I use it for everything from a little noticable RS (usually would say "just off-dry") to plenty of sugar but well short of dessert wines (drier Auslese).
I'll quibble a little with Mark. I think of kabinetts as a typically showing a bit of residual sugar. I don't know of many Kabinetts that weren't labeled trocken or maybe feinherb that I didn't detect sugar, and unless marked halbtrocken you usually don't need to go looking for it. I think of demi-sec as a bit sweeter, most demi-sec Loires remind me more of Spatlese levels of sweetness.
Of course, amount of sugar is just one factor. Lower acidities of course make sugar more apparent. It's worth noting that a Pfalz or Nahe Kabinett is likely to be sweeter than a Mosel one. But in your case (the Pauly Bergweiler ) the issue is the very ripe vintage, most "Kabinetts" are actually Spatlese (or even Auslese) in Kabinett clothing.