Zinfandel

Most of you probably think of the blush semi sweet wine when someone mentions Zinfandel.
Zinfandel is actually a red wine variety that is very popular in California. It can produce a robust red wine to the blush, semi sweet Zinfandel.

The grape came to the United States in the mid 19th century and has flourished here ever since. The varieties origin was a mystery until recently. DNA testing of the Zinfandel roots were traced to an indigenous Croatian grape named Crljenak. It’s found to be genetically identical to Italy’s Primitivo.

Outside of the Zinfandel grown in California and Italy’s Primitivo (grown in Italy’s Puglia region), there are only isolated plantings in South Africa and Australia.

Red Zinfandel has robust red fruits and a spicy, sometime peppery aroma with plenty of tannins and alcohol, with blueberry, raspberry and plum flavors. Think of plum and currant jelly.

The red Zinfandel grape is also used to make white Zinfandel wine. During the wine making process, the dark skins of the grape are not in contact with the juice as long, giving the final Zinfandel wine the blush appearance. Without the long skin contact, the wine ends up being lighter and semi sweet.

Occasionally, Zinfandel is fortified, and can be marketed as a California port style. I have had several of these, and would recommend seeking them out. As your local wine merchant!

Think of Zinfandel as the Golden Retriever of red wines as it loves everything at the table, and can handle a variety of tastes.

Pairing suggestions:

White Zinfandel-fruit and fruit salsa, mild cheese, lighter pasta dishes and roasted turkey.

Red Zinfandel-barbecued chicken, pork, ribs, strong cheeses (Blue), lamb, spicy and grilled sausage. Go for grilled beef with a full bodied Zinfandel.


Until next time, cheers!