Last month we explored the elegant wines from France’s Burgundy region. Now we’re going to switch gears to quite an opposite style of wine. Get ready for Zinfandel…the red kind. Cozy on up. As the weather’s getting chilly, this is wine will keep you as warm as your favorite sweater. Zinfandel is a grape that produces delicious bold, jammy red wine. They are outgoing and friendly wines. Zins are medium to full-bodied and are packed with berry fruit such as blackberries raspberries, and cherries. They can range from bright, juicy styles to rich lush reds leaning into decadent flavors of fig and chocolate.

Where the Grape is Grown

Zinfandel is cultivated predominantly in California, and is grown throughout the state. The grape is particularly well-suited for the Dry Creek Valley in Sonoma. A few years ago it was discovered that our Zinfandel is genetically identical to the Primitivo grape of southern Italy. Italian producers are now allowed to label their bottles of Primitivo as “Zinfandel,” so you may see them either way. While they are the same grape, the Californian and Italian versions are stylistically very different.

Pairing Foods with Red Zinfandel

Zinfandel is a terrific cocktail or sipping red. It’s fruity and smooth with very low acidity and tannins. (That’s the compound in some red wines that feels like its drying out your mouth). These characteristics make Zin delicious on its own. Zinfandel is good with meaty-rich dishes whether they are grilled, roasted, or spicy. As for cheeses, firm, assertive ones such as a dry jack or robust cheddar are enjoyable with Zin. This wine is impressively food versatile and deals well with the barrage of dishes that as you might find on a holiday meal table. (Think Thanksgiving!)

What is White Zinfandel all about?

Zinfandel is a dark-skinned grape that normally produces a wine that is big, bad, and very, very red. White Zinfandel is a “blush” or pink version bearing little in common with the real stuff. It is light in color, mild in flavor and always sweet. It’s made by limiting the amount of time pressed grapeskins soak with the juice. If peeled, pressed red grapes will make white wine because all of the color and most of the flavor of red grapes comes from their skin.