Zinfandel (USA)
Since the Gold Rush in 1850s, Zinfandel is the most produced wine in California.
Typical Flavors
 Strawberry |
 Raspberry |
 Blackberry |
 Cranberry |
 Red Cherry |
 Black Cherry |
 Plum |
 Jam |
Oak added Flavors:
 Oak |
 Vanilla |
 Cinnamon |
 Tobacco |
Cold Areas: Strawberry. Raspberry. Blueberry. Cranberry.
Warm Areas: Cherry. Plum. Jam.
Profile
Zinfandel has a good body, moderate tannins, good fruit and medium acidity:
| BODY | Medium - High | ||
| TANNINS | Medium Plus | ||
| FRUIT | Medium Plus | ||
| ACIDITY | Medium - High | ||
| |||
Food Pairing
 Salami |
 Ham |
 Chili |
 Indian Curry |
 Tomato Pasta |
 Pizza |
 Lasagna |
 Hamburger |
 Turkey |
 Lamb |
 Pork |
 Veal |
Zinfandel pairs well with American, Italian, and Asian Sweet and Spicy food.
Pairing Suggestions
Excellent Pairing:
Pasta with Tomato Sauce. Indian Curry.
Chicken Tikka Masala. Indian Curries.
Hamburger. Bacon. Kebab.
Beef. Rib-Eye-Steak.
Lamb Rack. Lamb Stew.
Spiced BBQ. Chicken. Pork. Veal. Lamb.
Cheese:
Rich Cheese. Cow. Sheep. Parmigiano-Reggiano. Manchego.
If You Like Zinfandel
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The Ideal Glass
The Bordeaux glass is perfect for a bodied red wine.
It is taller than other red wine glasses, and has a slimmer bowl.
The large size of the glass allows the bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.
The slimmer bowl sends the wine directly to the back of the mouth for maximum taste.
About
Zinfandel and Primitivo is the same grape!
This black-skinned wine grape is grown in over 11% of California vineyards
and has a natural high sugar content which transforms
into high levels of alcohol.
It´s all about versatility!
Food friendly and produced in different styles, from robust spicy red to
a rosé style wine known as White Zinfandel.
Following the Gold Rush of the 1850´s, Zinfandel arrived in California where it found the best growing
region and kept the popularity among home winemakers even during the Prohibition.
The rosé called White Zinfandel was born as a mistake in 1972, when Bob Trinchero decided to bottle a wine that was supposed to be white and dry, but due to a problem in fermentation the sugar never fully converted into alcohol and the wine remained sugary = sweet.
Even though wine snobs hate White Zinfandel, it is the best selling wine in the US.