All About the American Zinfandel

Zinfandel is California's most unusual grape variety. Although it is related to the Primitivo of the Italian Pouillles region and has Croatian origins, no other region in the world grows as much. Formerly used mainly to produce blush wines (White Zinfandel Central Valley, a semi-sweet rosé wine), it has earned an enviable reputation for its red wines, which are powerful and deep, supple and warm, and delicious from their youth because they have little tannin.

WHERE IS IT FOUND?

This grape variety can be found all over California, as it tolerates high temperatures well, but most of the best producers are concentrated in Sonoma.

The Zinfandel grape variety originated in Central Europe and was introduced to America in the early 19th century by an Austrian winemaker. It was long appreciated as a table grape. Today, Zinfandel is THE Californian grape variety. Almost all Zinfandel wines are produced in California, as the United States has become the leading producer of this black grape variety. So popular, in fact, that the colloquial term 'zin' is used by Americans to describe red Zinfandel wines.

SHALL WE TASTE?

Appearance: Often intense, a dark purple.

Nose: It has a wide range of black and red fruit aromas, as well as spices such as black pepper and cloves, sometimes with wild notes. A hint of aniseed or rosemary can also be detected.

Palate: Although the alcohol levels are sometimes impressive, the wines rarely appear unbalanced. The tannins are supple, and the intensely fruity flavours, combined with a smooth, warm texture, make a strong impression.

Serving temperature: 15 - 18°C.

Ageing potential: 1 to 8 year.

Food & wine pairing: Bolognese-style pasta and spicy sauces, meat in sauce or grilled, poultry and game, leg of lamb.