Zinfandel Wine – A Red to Celebrate With!

In keeping with our fall theme postings, we asked Bob to pick out one of his favorite wines for the season. One that reflects the autumn ambience and pairs well with the tastes and treats of the holidays. Akin to taking a kid to a candy shop and saying, “You can only pick one…”, he proposed the fruitful yet spicy notes of Zinfandel would fit the bill. We couldn’t agree more. So without further ado, we offer you our blog: Zinfandel Wine – A Red to Celebrate With!

Pure Zen…Fandel

We all know that Cabernet is king in California, but it wasn’t always so. Until 1998, the mighty black grape, Zinfandel, ruled the roost. This big jammy grape is best known under the auspices of the blush wine White Zinfandel. This is a variation in which wine makers quickly remove the seeds, stems, and skins from contact with the extracted juice. The lack of maceration creates a sweet, soft, rose-colored wine that is lacking spice, structure and complexity. Considered an entry level sipper, white zin has outsold its darker, richer big brother, Zinfandel, every year since being invented at Sutter Home Winery in 1972. For our purposes, we’re here to discuss the magenta, full-bodied, spicy with structured tannins and complex finish of the rustic, red Zinfandel wine.

Some History

Until DNA testing in the 1990s, the assumption was that Zinfandel was imported into the Valleys of Napa and Sonoma via Austria-Hungarian, Agoston Haraszthy, the purported “father of California wine”. Truth be told, gold-seeking 49ers (Haraszthy didn’t emigrate to Cali until 1849) quaffed many bottles of the purple-blue juice vinified in Virginia and New England as it had been for 20 years. Vines were first planted in the sunnier parts of northern California in 1852. The testing further revealed the origin of the grape was not Primitivo from Puglia, Italy, but a grape grown for hundreds of years on the Dalmatian Coast in Croatia. Known as Crljenak Kaštelanski, it is more phonetically friendly as Tribidrag.

About Zinfandel

Unlike Cabernet and most other varietals, the older Zinfandel vines get, the better the wine made from them is. Known as “Old Vine” or even “Ancient Vine” some vines in North Cali are over 100 years old. Though the terms have no legal definition or AVA (American Viticultural Area) designation, the general train of thought is that a Zinfandel vine, like a person, turns the corner after 40. (Kind of a gut-punch to those of us who took that left more than a decade ago, eh?)

The curses of the grape include a propensity of mold during a rainy, cold harvest and uneven ripening before picking. Because of the latter, vinification of Zinfandel can lead to wine possessing more alcohol. Some berries will over-ripen and “raisinate”, increasing sugar levels while waiting for green berries to mature. (More sugar equals more alcohol.)

The varietal thrives in very sunny climates that are warm but not hot. It needs a bit more rain than cabernet or merlot and requires excellent drainage. Southeastern facing, deeply pitched hillsides, with a mix of rocky, sandy, loam soil complete the checklist nicely. Stateside, the best Zins are in Paso Robles, Amador County, Lodi, and Sonoma’s Dry Creek Valley. Worldwide, look to Puglia (the heel of Italy’s boot), and Sicily (the island off the “toe”) where it’s known as Primitivo.

Notable Zinfandels

The grape is excellent as a standalone varietal or in a blend of other like-flavored varieties such as Syrah, Petite Syrah, or the Rhône varietals, Grenache and Mourvèdre. You’ll find it pairs with Cabernet and other California heavy grapes most successfully in The Prisoner. While still palatable, the wine reached its prime when still being crafted by Orin Swift, aka Dave Finney. Sold, (the label, not the blend or the grapes) it must now compete with Finney’s new creation, 8 Years in the Dessert, and my personal favorites, Truett-Hurst’s The Fugitive, and their reserve, The One-Armed Man.

Other clever names found in the Zinfandel aisle are also wines of distinction: 7 Deadly Zins, Gnarled Vines, Macchia, to name a few, all produce quality product. Straight up names that will temporarily turn your teeth purple and fill your heart with joy are Cline Ancient Vines, Sobon Estates, Ravenswood, Rombauer, Seghesio, and Ridge. Primitivo (Italian) prime picks are Forte Incanto and Tormaresca Salento Torcicoda from Puglia and Sicily, respectively.

Suggested Pairings

Good zinfandel wine possesses a bit of spice and vegetal notes like bell pepper, along with red and black fruits. It pairs amazingly with BBQ and will hold up to any red meat from lamb, wild game, to steak. It loves a good sauce and doesn’t over-power the sides. Although quality examples are cellar worthy and will morph into a leather-bound black fruit bomb laced with currant and pink peppercorn, you don’t have to wait to enjoy Zinfandel. It’s just spicier and more provocative as a youngster.

Zins also loves cheese, but it has to be big, bold flavors. Stilton and other blue-veined cheeses along with Parmigiano Reggiano are fearless choices. If you want the “if it grows together, it goes together” mantra in place, then I suggest Point Reyes Blue or Humboldt Fog Chevre from the northern coast of California.

Final Thoughts

While now trailing both Chardonnay and Cabernet Sauvignon in production in California, Zinfandel plays a supporting role to no grape. The unique flavors and the big mouth feel make it the perfect wine for the cooling months. Take a chance and step outside the box and enjoy a glass of purple perfection.

We hope that you’ve found some useful information with our piece – Zinfandel Wine – A Red to Celebrate With! As always, if you don’t see something here you want us to cover, feel free to reach out to us directly through our Contact page or leave a comment below. Stay healthy, stay happy and enjoy your wine! ~ Glen.

Bob Hollowell has been exploring the world of wine for almost 40 years and has no plans on slowing down anytime soon! He’s no stranger to the culinary circles and is passionate about teaching other’s the experiences one can receive through food and drink.

Bob is a Certified Sommelier from Court of Master Sommeliers and a Cicerone Certified Beer Server, but most importantly has been in the restaurant and commercial sales (wine, spirits and beer) industry for over 25 years, bringing a wealth of professional knowledge to The 55 Lifestyle and to our readers.