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Zinfandel is a dark grape variety that makes up about 10% of California’s vineyards. The berries are genetically identical to the Croatian varieties Crljenak Kaštelanski and Tribidrag, and in Italy they are known as Primitivo. This variety typically produces a fairly sweet and tart red wine, although a semi-sweet rosé variation known as “White Zinfandel” is more popular in the US. Due to the high sugar content, from this grape you can get a drink with a strength of more than 15% vol.
The taste of Zinfandel wine depends on the maturity of the fruit and the characteristics of the terroir. In cooler regions, the drink acquires notes of raspberries and other red berries, while warm climates add blackberry, anise and pepper tones to the bouquet.
History
Judging by archaeological excavations, varieties related to Zinfandel were known in Croatia and Italy many centuries ago, but almost all of them died during the phylloxera epidemic in the XNUMXth century.
The first official mention of the term “Primitivo” appears in Italian documents from the 1870s. The name comes from the Latin root primo – “first”, and is due to the fact that this grape ripens earlier than other varieties.
Zinfandel came to the United States from Europe in the 1830s, and in the 1850s, gold miners who got sick with the Gold Rush brought it to California. By the end of the XNUMXth century, this variety had become the most popular in the state. It now occupies only a modest fourth position, behind Chardonnay, Cabernet Sauvignon and Pinot Noir.
Production regions
Under the vineyards of this variety a little more than 71 thousand acres around the world. Approximately 50 thousand fall on California, USA. Zones: Paso Robles, Sonoma (including Dry Creek and Russian River Valley), Napa Valley, Lodi (Central Valley, Modesto), Amador County (Sierra Foothills, El Dorado County).
The rest of the vines grow in Italy, in the Puglia region, and just a few wineries are located in Croatia, Australia, Chile, Canada and South Africa.
Variety description
Zinfandel vines are not overly picky and do well in warm but not hot climates, as excessive heat causes the berries to raisin. The variety becomes moldy quite easily, but with proper care it ripens earlier than others and contains a lot of sugar, so it is perfect for making dessert wines.
Traditionally, the red wine Zinfandel turned out to be quite strong, but modern technologies allow, at the request of the winemaker, to keep the degree within 11-12% vol.
White Zinfandel
The white version of this wine (although technically rosé) is much more popular than the red. This is due to moderate strength (9-10%), and a pleasant sweetish taste, and affordable price – about $ 5 per bottle. However, connoisseurs believe that such a wine lacks the “complexity” and sophistication of red Zinfandel.
The “white” bouquet is dominated by strawberries, raspberries, cherries and citrus fruits.
Red Zinfandel
Base notes are jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry and licorice. The taste is often caramel-fruity with a spicy-tobacco aftertaste. When aged in oak, nuances of vanilla, coconut, nutmeg, peach yogurt, burnt sugar, coffee, cinnamon, cloves, fresh sawdust appear.
Comparison with other wines
Zinfandel is not as intense in color as Cabernet Sauvignon or Merlot, but its high tannin content and medium acidity make it a full-bodied wine. As already mentioned, the degree of the drink often exceeds 15%, due to which the texture becomes more oily.
Interesting Facts
- Zinfandel is the only grape variety that has its own festival dedicated to it. The holiday is celebrated on the third Wednesday of November.
- Despite the fact that the variety is considered XNUMX% American, it comes from Croatia.
- The berries have a very thin skin, so literally everything affects the taste of the fruit, from the amount of rainfall or solar heat to the method of production.
How to drink Zinfandel wine
The sweet wine Zinfandel pairs well with spicy dishes such as curry or barbecue. The drink can be served with both red meat and poultry, meat snacks, ham. It pairs well with mature and aromatic cheeses such as Cheddar or Gouda, and also pairs well with sheep’s cheese.
Vegetarian snacks are appropriate if you add a generous portion of spices to them. Raw fruits and vegetables will only be lost against the backdrop of a rich bouquet of Zinfandel.
Before serving, the wine should not be cooled, it is drunk at room temperature (17-20 degrees Celsius). A closed bottle can be stored in a wine cellar for 5-10 years, then the taste begins to deteriorate.
How to choose wine
- Pay attention to the fortress. Medium-bodied Zinfandel will have a strength of about 13%, and spicy and rich representatives of the variety are unlikely to be weaker than 16%.
- Look at the region of production. The best brands are released in the following California areas: Napa Valley, Dry Creek Valley, Russian River Valley, Lodi.
- Give preference to vineyards located above the rest. The higher the vine grows, the more intense and rich the wine becomes. Sommeliers recommend Howell Mountain and El Dorado County.