Zinfandel: America's Heritage Wine

Zinfandel did not originate in America. Its history actually goes back to a grape grown in Croatia, Crljenak, and to a grape from Italy called Primitivo. But since it was brought to America by the early Italian immigrants to California long ago, the modern Zinfandel grape is not the same as its ancestors and is a true American variety. It has grown in different soil for generations and that has made a difference between Zinfandel and the wine made in Italy from the original vines. They are very similar, but not the same. At first, the grape was grown for personal family use and to make a wine for blending with other varieties.

There are Zinfandel vineyards growing in Amador, Central Valley, and Sonoma County today that were planted more than 130 years ago. They are some of the most prized of all. They are old and gnarled meaning they do not produce much fruit. However, the fruit that they do produce has highly concentrated flavor and tannins. Old Vine Zinfandel can come from vines that are anywhere from 50 or more years old, there is no law that says just how old and old vine has to be, but that is the rule of thumb.

It was not until the 1960s that Zinfandel was bottled as a variety of its own. Today, it is the second most widely planted red. The first one produced was a White Zinfandel which was actually juice that was drawn off from a batch to make the batch more concentrated. That sweet pink juice was bottled and fast became a favorite. It was followed by Red Zinfandels which are rich and full bodied wines. Zinfandels have a variety of aromas and tastes including blackberry, boysenberry, raspberry, dark cherry combined with black pepper, herbs, clove and anise.

Different Zinfandels will have a variety of characteristics. For instance, the alcoholic content can range from 13% to 18% or even higher. The varieties that have the lower content are usually more acidic with flavors like red raspberry and cherry. The varieties with the higher alcohol content have flavors like blackberry jam and raisins.

Zinfandels go well with strongly flavored foods such as ribs, burgers, game meat and grilled steak. White Zinfandel goes well with spicy foods, ham, pork and veal. Several cheeses go well with Zinfandel including English Cheddar, Fourme D'Ambert from France, Grana Padana from Italy, Gubbeen from Ireland, Montbriac from France, Pecorino Toscano, a sheep's milk cheese from Italy and Point Reyes Blue from California.

Sources:

Sinfandel Information

Wine Web

Wine and Food Pairings

Zinfandel and Cheese Pairings