Zinfandel

Zinfandel is a wine grape variety grown widely in California, known for producing a range of wines from robust red wines to lighter pink wines. Genetic studies have shown that Zinfandel is a Vitis vinifera variety related to several Croatian and Italian cultivars, including Crljenak Kaštelanski and Primitivo. The grape was introduced to the United States in the 19th century, where it became deeply associated with California winemaking.

Red Zinfandel wines are typically full-bodied with high alcohol, rich black fruit flavors such as blackberry and plum, and notes of spice, pepper, and sometimes leather. The style can range from medium to full tannin and may benefit from oak aging, though many examples are crafted for early consumption. Old Vines, often defined as vine age over 50 years, can yield concentrated fruit and nuanced complexity. Winemakers may emphasize varietal character or create blends with other varieties.

White Zinfandel, a pink or rosé style, emerged in the 1970s and became widely popular. It is usually produced by short contact with the grape skins to achieve its pale color, typically with sweeter or off-dry flavor profiles and lighter body and acidity than red Zinfandel.

Regions and viticulture: California accounts for the vast majority of plantings, with notable growing areas including Sonoma, Napa, Mendocino, Lodi, and Dry Creek. Zinfandel ripens late and can produce high-sugar musts, requiring careful vineyard management to balance alcohol, acidity, and flavors.

Food pairings commonly include grilled meats, barbecued dishes, and hearty fare, while White Zinfandel pairs with lighter fare and spicy cuisines.