Zinfandel Wine Fact Sheet
Zinfandel Wine Information
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Croatia, and then made famous in the early days of Italy and the Roman Empire. The original wine is now known as "primitivo". The original Croatian name for this grape is Crljenak. Zinfandel first came to California in the early 1800s.
This grape is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.
Red zinfandel should be served at around 65 degrees, which is NOT room temperature nor fridge temperature. It's somewhere in the middle. It tastes best in a narrow-mouthed glass. Most people like to drink zinfandels young - within a year or two - but there are also quite a few zinfandels that age well. Note that the flavor becomes much different, far more mellow. It's completely up to you if you favor the taste of a young zin over an old!
Note that the red zinfandel grape is also used to make white zinfandel wine. The exact same grape is used in both wines. To make white zinfandel, the winemaker removes the red skins before making the wine. The red skins are what give the robust flavor and color to red zinfandel wine. Without the skins, a white zinfandel ends up being light and sweet.
The aromas and taste of zinfandel are blackberry, boysenberry, raspberry, and dark cherry. The term jammy is usually associated with it because of the concentrated flavors that are similar to berry jams. These fruit flavors are oftentimes laced with black pepper, herbs, and warm spices such as clove and anise. Styles vary probably more than any other mainstream varietal out there because of the extreme differences in alcohol. You can see anywhere from 13% all the way to 18+% alcohol in zinfandel, so the spectrum in styles is a big one. The lower alcohol wines tend to be more acidic, with red fruit characters (red raspberry, bright cherry). These tend to go better with food because of the acidity and lower alcohol. On the other end of the spectrum is the big brooding monster zinfandel. These are 16%+ alcohol, raging ripe blackberry jam and raisins. It's concentrated and can color your teeth pretty easily! This style has been popular, but lately winemakers have been easing off on the alcohol levels because of the lack of balance and delicacy that is hard to achieve with huge, ripe, alcoholic flavors.
Zinfandels (Red) are big, so you need to match them with a big food. Barbecue is probably the single best Zinfandel pairing. Ribs, burgers, and grilled steak are all excellent pairings. Zins are also great with cheeses, or for after dinner. Don't bother with lighter foods, as a big zin will overpower a light food or fish.
Jonathan Edwards, 2007 Zinfandel
Zen of Zin, 2008, Old Vine Zinfandel
Apothic Red, 2009, Winemakers Blend (zinfandel, syrah and merlot)