Zinfandel is a true red-blooded American wine. Most folks know it in its pretty pink form, White Zin, but it is actually a purple grape that also produces deep, dark, assertive red wines. The juice of this grape runs clear, but when fermented with Zin’s richly colored skins, the range of color appears (pink to deep red) depending on the time the juice is left in contact with the skins. How it is made is a stylistic choice.
History of Zin: Zinfandel is one of the most widely planted grapes in California, with approximately 50,000 acres in production. And surprisingly enough, according to the Zinfandel Advocates & Producers, the grape has roots right here in good old New England. One of the first historical references to Zinfandel appeared in 1832 as Sam Perkins advertised the ‘Zinfindal’ vine for sale from his Boston nursery.
Later in the period from 1852 to 1857, another Massachusetts nursery owner by the name of Frederick Macondray was given partial credit for bringing the vine to its more suitable climes in California, where it has taken on its own persona. From there, the gentlemen of the Gold Rush planted the vine in hopes of producing the table wine they would need to get them through the rough times of the West. Some of these original vines remain, and their age is what gives the occasional “old vines” designation. The vine has longevity and many of these original plantings (or their offspring) are still producing today.
In time, Zinfandel lost favor to the more noble varieties like Cabernet and Merlot. The grape may have disappeared entirely were it not ironically saved by Bob Trinchero, owner of Sutter Home Winery, who invented White Zinfandel thirty years ago. Noting that people loved fresh and fruity wine, he worked to create a successful market for the now infamous pink wine.
However, a true Zinfandel should be appreciated in its dry, red form, where the flavors of the grape gain distinction and power. New World Zinfandel is presently gracing our tables with its tough guy attitude, bold alcohol levels, and full body. Lovingly termed the “new darling of the wine world,” red Zin has found its place among the big reds (Cabernet, Merlot, and Syrah) it so rightly deserves.
Zin, the Wine: Red Zinfandels can be raisiny, sweetish, and thick on one end of the spectrum; lighter, amazingly elegant, and complex on the other. Somewhere in between we usually find big, bold, fruity powerhouse reds with alcohol levels (alcohol = body) topping 15%. The vanilla rich flavors of oak integrate nicely in the Zin structure, a striking balance to Zin’s inherent fruitiness. Tannins exist in Zin but are lower and softer than your typical Cabernet, providing a nice luscious mouthfeel. Above all, red Zins are big, deep, and powerful, and excite those with a passion for bold red wine.
Serving Zin: I like to serve my Zin in a crystal glass with a large bowl after a 15 to 20 minute bottle chilling period in the fridge—this helps relieve a burning sensation caused by the higher alcohol content and brings the wine into balance. In no way does this mean I serve it cold, just slightly below the typical room temperature of 70 degrees. You will find many a Zin in a restaurant setting overwhelming and unpleasant on the palate due to the fact that it is served too warm.
Zin and Food: Whatever you throw at it, Zin can take it. Zin is known best for complementing serious red meat dishes from char broiled steaks to thick juicy burgers. Any dish rich with full bold flavors that would put a Merlot to shame is a perfect Zin pairing. Game meats and birds, beef stews, Chinese food, and serious grilled fare all do well alongside Zin, and nothing beats a burger and Zin, pink or red, at a backyard barbeque.
Recommendations:
2005 Acorn Heritage Vines – Russian River, California: A hidden gem. Difficult to find and in limited supply, this wine is a staggering blend of Old Vine Zinfandel, field blend Zinfandel, and everything but the kitchen sink. From a partially intact 120 year old plot of field-blended vines that include: 78% Zinfandel, 10% Alicante Bouschet, 10% Petite Sirah. Super elegant yet bold, this is a must try Zin. A stunning example of Zin’s potential.
2006 Cline Ancient Vines Zinfandel – Contra Costa and Lodi California: A very nice Zin for the price—well balanced and rich. The blend of cooler Old Vine grapes from Oakley and sun-drenched grapes from Lodi create a rich, ripe wine with substantial backbone and subtle nuances of dust, earth, and spice. My go-to Zin for all occasions. For a simpler wine with excellent value, also try Cline’s entry level California Zin ($9), which is simple but tasty.
2005 Four Vines The Biker Zinfandel – Paso Robles, California: Aptly named for a hard riding tough guy (we’re talking Harleys, not tricycles) this wine is aggressive, fleshy, ripe, and powerful. As though this wine wasn’t tough enough, there’s a splash of Mouvedre in the blend to add an extra kick. If you like high-test “fruit bomb” reds, go for the Biker, and don’t be afraid to set some down if it’s just too much—it may mellow a bit with age.
2004 Meeker FroZin – Russian River Valley, California: Somewhat difficult to find but worth the search, this delicious light icewine is made from frozen Zinfandel grapes. With nice berry flavors, bright acidity, and not sickly sweet, this dessert wine is lighter and more elegant than you might think, and perfectly complements chocolate, makes a mean mixer with sparkling wine and Chambord, and can liven up your favorite Martini with a splash. Just when you think you’ve tried everything!
2005 Peachy Canyon Incredible Red – Paso Robles, California: This light, spicy Zin has a brilliant ruby color, rich berry flavors, light(er) alcohol, and a nice price, adding up to a perfectly enjoyable Zin that’s perfect for a weekday evening.
2005 Seven Deadly Zins – Lodi, California: Readily available and wildly popular, this over-the-top example is zinfully concentrated with deep, rich flavor. Smooth, huge, and heavy with oak, this wine goes
down easy and packs quite a punch (alcohol tops 15%). Not a wine for the faint of palate!
The Legend of Zinfandel – Wine Notes Jan/Feb 2008
Zinfandel is a true red-blooded American wine. Most folks know it in its pretty pink form, White Zin, but it is actually a purple grape that also produces deep, dark, assertive red wines. The juice of this grape runs clear, but when fermented with Zin’s richly colored skins, the range of color appears (pink to deep red) depending on the time the juice is left in contact with the skins. How it is made is a stylistic choice.
Later in the period from 1852 to 1857, another Massachusetts nursery owner by the name of Frederick Macondray was given partial credit for bringing the vine to its more suitable climes in California, where it has taken on its own persona. From there, the gentlemen of the Gold Rush planted the vine in hopes of producing the table wine they would need to get them through the rough times of the West. Some of these original vines remain, and their age is what gives the occasional “old vines” designation. The vine has longevity and many of these original plantings (or their offspring) are still producing today.
In time, Zinfandel lost favor to the more noble varieties like Cabernet and Merlot. The grape may have disappeared entirely were it not ironically saved by Bob Trinchero, owner of Sutter Home Winery, who invented White Zinfandel thirty years ago. Noting that people loved fresh and fruity wine, he worked to create a successful market for the now infamous pink wine.
However, a true Zinfandel should be appreciated in its dry, red form, where the flavors of the grape gain distinction and power. New World Zinfandel is presently gracing our tables with its tough guy attitude, bold alcohol levels, and full body. Lovingly termed the “new darling of the wine world,” red Zin has found its place among the big reds (Cabernet, Merlot, and Syrah) it so rightly deserves.
Zin, the Wine: Red Zinfandels can be raisiny, sweetish, and thick on one end of the spectrum; lighter, amazingly elegant, and complex on the other. Somewhere in between we usually find big, bold, fruity powerhouse reds with alcohol levels (alcohol = body) topping 15%. The vanilla rich flavors of oak integrate nicely in the Zin structure, a striking balance to Zin’s inherent fruitiness. Tannins exist in Zin but are lower and softer than your typical Cabernet, providing a nice luscious mouthfeel. Above all, red Zins are big, deep, and powerful, and excite those with a passion for bold red wine.
Serving Zin: I like to serve my Zin in a crystal glass with a large bowl after a 15 to 20 minute bottle chilling period in the fridge—this helps relieve a burning sensation caused by the higher alcohol content and brings the wine into balance. In no way does this mean I serve it cold, just slightly below the typical room temperature of 70 degrees. You will find many a Zin in a restaurant setting overwhelming and unpleasant on the palate due to the fact that it is served too warm.
Zin and Food: Whatever you throw at it, Zin can take it. Zin is known best for complementing serious red meat dishes from char broiled steaks to thick juicy burgers. Any dish rich with full bold flavors that would put a Merlot to shame is a perfect Zin pairing. Game meats and birds, beef stews, Chinese food, and serious grilled fare all do well alongside Zin, and nothing beats a burger and Zin, pink or red, at a backyard barbeque.
Recommendations:
2005 Acorn Heritage Vines – Russian River, California: A hidden gem. Difficult to find and in limited supply, this wine is a staggering blend of Old Vine Zinfandel, field blend Zinfandel, and everything but the kitchen sink. From a partially intact 120 year old plot of field-blended vines that include: 78% Zinfandel, 10% Alicante Bouschet, 10% Petite Sirah. Super elegant yet bold, this is a must try Zin. A stunning example of Zin’s potential.
2006 Cline Ancient Vines Zinfandel – Contra Costa and Lodi California: A very nice Zin for the price—well balanced and rich. The blend of cooler Old Vine grapes from Oakley and sun-drenched grapes from Lodi create a rich, ripe wine with substantial backbone and subtle nuances of dust, earth, and spice. My go-to Zin for all occasions. For a simpler wine with excellent value, also try Cline’s entry level California Zin ($9), which is simple but tasty.
2005 Four Vines The Biker Zinfandel – Paso Robles, California: Aptly named for a hard riding tough guy (we’re talking Harleys, not tricycles) this wine is aggressive, fleshy, ripe, and powerful. As though this wine wasn’t tough enough, there’s a splash of Mouvedre in the blend to add an extra kick. If you like high-test “fruit bomb” reds, go for the Biker, and don’t be afraid to set some down if it’s just too much—it may mellow a bit with age.
2004 Meeker FroZin – Russian River Valley, California: Somewhat difficult to find but worth the search, this delicious light icewine is made from frozen Zinfandel grapes. With nice berry flavors, bright acidity, and not sickly sweet, this dessert wine is lighter and more elegant than you might think, and perfectly complements chocolate, makes a mean mixer with sparkling wine and Chambord, and can liven up your favorite Martini with a splash. Just when you think you’ve tried everything!
2005 Peachy Canyon Incredible Red – Paso Robles, California: This light, spicy Zin has a brilliant ruby color, rich berry flavors, light(er) alcohol, and a nice price, adding up to a perfectly enjoyable Zin that’s perfect for a weekday evening.
2005 Seven Deadly Zins – Lodi, California: Readily available and wildly popular, this over-the-top example is zinfully concentrated with deep, rich flavor. Smooth, huge, and heavy with oak, this wine goes
down easy and packs quite a punch (alcohol tops 15%). Not a wine for the faint of palate!