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.
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.