In Detail
Zinfandel, a red grape variety with Croatian origins (Crljenak Kaštelanski), has found a significant home in California, becoming almost synonymous with American wine. It flourishes in warm climates with well-drained soils, yielding wines that span a spectrum from light-bodied and peppery to robust and high in alcohol. The structure is generally medium to full-bodied, characterized by elevated alcohol levels, ripe fruit flavors, and varying acidity. Tannins are typically moderate but can be more pronounced in structured wines. The aromatic profile often exhibits notes of blackberry, raspberry, black cherry, jam, baking spices, and black pepper, with hints of eucalyptus or tobacco in riper expressions. Oak aging contributes vanilla, clove, and toast nuances. Zinfandel's bold fruit and spice make it a versatile pairing for grilled meats, barbecued dishes, spicy sausages, pizza, tomato-based pasta, and hearty stews. It is also produced as a rosé, known as White Zinfandel, which is typically sweeter and lower in alcohol.